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Vera’s: The Last Bastion of South Texas Barbacoa

Since the closing of Mancha’s Meat Market in Eagle Pass, there is only one place in all of Texas—maybe the entire country—that still serves traditional barbacoa: whole beef heads cooked in an underground pit over wood coals. The sign out front of Vera’s in Brownsville says it all: “Barbacoa en Pozo con Leña de Mezquite,” which roughly translates to”barbacoa in a hole with mesquite wood.” The owner, Mando Vera, cooks the cabezas de vaca overnight….

San Antonio Mayor Castro Lays Down Granary ’Cue on Spurs

Bad news, Memphis: not only are your Grizzlies on the way to losing to the Spurs, but you still won’t get to eat the world’s best barbecue!  Taking up on a suggestion made by @tmbbq on Twitter, San Antonio mayor Julian Castro is wagering smoked meat from TMBBQ Top 50 joint The Granary against Memphis mayor A.C. Wharton Jr.’s offering of ribs from Rendezvous. Mayor Castro got in touch before the Spurs’ 105-83 win yesterday,…

And Now, Some BBQ Saber-Rattling

You may have noticed that when we released our list of the Top 50 BBQ Joints in Texas this week, we went ahead and declared them to be the Top 50 BBQ Joints in the World. It’s right there on the cover, where we crossed out “in Texas” and wrote “in the world.” Our logic here is simple. To paraphrase a commenter on Twitter who put it best, Texas BBQ > other states’ BBQ >…

Responding to Your Barbecusations

We have tweeted and you have spoken. Since Texas Monthly released the new 2013 Top 50 BBQ list two days ago via Twitter, we have gotten a mountain of feedback. A dedicated group of passionate barbecue eaters was assembled to create this list, so we’re happy to see that passion matched by the readers. There’s been a stream of reactions on social media and more than two hundred comments on the story, and following all…

Playing With Barbecue Sauce

To create the lettering for our June barbecue issue, creative director TJ Tucker spent six long hours playing with barbecue sauce. Aaron Franklin graciously provided the sauce, and to achieve the right look, we thickened it with agar, an edible  hydrocolloid that is used much like flour or cornstarch. It doesn’t sound like it compromised the delectability of the sauce: “At the end, we dipped some sausage in the logo,” Tucker said.  (And as much…

Sneak Peek at Our June Cover

In June we’ll publish our every-five-years list of the top 50 BBQ joints in Texas, which is always one of the most hotly anticipated issues we put out. It will be on newsstands on May 22, and we’ll be releasing the names of the joints on the list later this week, but let’s start with the cover. Here it is, in all its meaty glory. Note that all of the lettering has been done with…

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