Reviews, News, & Interviews

Desert Oak BBQ 01

Desert Oak Barbecue

Back in April, I gave El Paso some tough love. I had tried and failed to find good barbecue there, and I wrote about my futile search in an article called “BBQ in Far West Texas? I’ll Paso.” With a headline like that, it’s no surprise that the piece resulted in more comments than any post ever published on The protestations didn’t bother me; I knew I’d change my mind when the city changed it’s quality of barbecue….

Photo by Denny Culbert

Cracking the Cracklin’ Code

Chicharrón, pork rinds, gratons, cracklins—call them what you like, but fried hog fat with the skin on is a wonderful thing. I recently attended a Louisiana boucherie (what is essentially a communal gathering where a whole hog is butchered and broken down; read more about it here), and I was able to witness how these chunks of fatback become crunchy, salty, spicy nuggets of happiness. It’s not as simple as dumping pig fat into hot oil. At…

BBQ News: 11/13 – 11/19

– A whole new meaning to cow tipping: Chopper 5 is in Mesquite- a truck transporting 86 cows tipped over on the ramp from U.S. 80 to Interstate 635. — Samantha Davies (@SDaviesNBC5) November 12, 2015   – Texas Monthly’s list of the 120 top tacos in the state includes Valentina’s Tex-Mex BBQ, Vera’s Backyard BBQ, and Bill Miller BBQ.  – A segment from the Texas Standard about our 25 best new barbecue joints…

The Smoking Oak 01

The Smoking Oak

Until relatively recently, when I heard (and sometimes gave) barbecue recommendations for places located along the edges of Texas, often the tip came with a qualifier: “It’s good for ___.” Fill in the blank with East Texas, The Panhandle, or the Valley. Even our Top 50 BBQ lists had a built-in geographical handicap. An above-average joint in Austin might not be able to crack the list, but move that joint to the Lower Rio Grande…

BBQ News: 11/06 – 11/12

– The Washington Post’s Tom Sietsema traveled to Houston during his tour of ten great American food cities. Texas barbecue makes a big appearance including a discussion of the jiggle factor at Killen’s Barbecue. – A recent study linked barbecue consumption to kidney cancer, but one publication wonders how that could be if the cancer rate in Lockhart, Texas is so low. – A quick look at the La Barbecue menu: Delight over La Barbecue’s…


Meal, Ready-to-Eat: BBQ Edition

I recently posted the photo below on Twitter, and the reaction was swift and severe (read it all here). I said it was some of the worst barbecue I’d ever eaten. One commenter was sympathetic, saying, “Sorry you had to eat it!” But I didn’t really have to eat it. The same can’t be said for many in the military whose only choices on the battlefield might be a Meal Ready to Eat (MRE) of beef…

Smoked Lamb 06

Smoking a Lamb Brisket

I ate a lot of lamb around the state a few months back, but it’s a protein I had never cooked in my own smoker. Given that the most common cut found at Texas barbecue joints is the bone-in lamb breast, that’s what I went searching for. While the cut isn’t easy to find in grocery stores, Walmart Supercenters should carry it (or, at least, my local one in Dallas is selling it for $2.56 per pound). I opted instead…

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More →
The Boucherie
A Hog Killing in Louisiana
Grease Balls of Southeast Texas
The Not-So-Famous Beef Links of Patillo's Bar-B-Que
John Lewis Jr.’s BBQ Roots
NM -> TX -> SC
Where Has All the Hill Country Barbecue Gone?
Cooking with coals has stopped being cool
The Modern Marvel of Kuby’s Sausage House
Fourteen Generations of Sausage
Barbecue Uniformity
Fly 1000 Miles and the BBQ Barely Changes
Smoke Gets in Your Food
Chefs Are Using Smoke For More Than BBQ
Smoking With Mesquite
The Arc of a Pest's Popularity
Barbecue For Colbert
NYC BBQ Tips for the New Host of The Late Show
BBQ Anatomy 101: Lamb
And Don't Forget the Mutton


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