Reviews, News, & Interviews

Reverse Sear 02

Raise Your Steak Game

If you’ve never heard of the reverse sear, then the best steak of your life is still in your future. Ever since I first used the reverse sear method, I haven’t cooked a steak any other way. It’s that good. And simple. What is a reverse sear? The name sounds a little odd, but it’s derived from the other way of cooking a steak, which is to sear it first, then finish it over lower heat until it…

Cleveland BBQ 06

Cleveland Smokes

When I was growing up in Ohio, land of my birth, it was a barren wasteland when it came to barbecue. If you were looking for ribs, you better have liked them baked, sauced, and grilled. The pitmasters of my youth specialized in chicken on a backyard grill, and I didn’t even know what an offset smoker was until I moved to Texas. So imagine my surprise when celebrity chef Michael Symon announced that he was opening Mabel’s…

BBQ News: 06/03 – 06/09

– Texas BBQ at the James Beard House: Texas twinkies, slow-smoked brisket, and burnt end beans by @HutchinsBBQ at the #BeardHouse https://t.co/iP2IuWrKka pic.twitter.com/V6rszHJTg9 — Beard Foundation (@beardfoundation) June 8, 2016   – Myron Mixon attempts to bust five grilling myths for Made Men. One myth is about cooking the brisket fat side up, but he doesn’t actually suggest cooking it fat side down.  – Mental Floss has some grilling tips of their own, but it’s…

Juneteenth BBQ Competition in Dallas

The seventh annual Elm Thicket/Northpark Juneteenth barbecue competition in Dallas is looking for competitors. It’s being held at the K. B. Polk recreation center, near Love Field, on Saturday, June 18. There’s no prize money, but, as organizer Virgil Lee told me, there are “bragging rights.” For the amateur pitmaster, it could be a good way to get your feet wet in competition barbecue. There is one unique twist, however: No refined sugar allowed. That means virtually…

Intrinsic 01

Intrinsic Smokehouse & Brewery

Cary Hodson wanted to bring a brewery to historic downtown Garland. City regulations said he needed food to go along with his craft beers, so he enlisted the aptly named Tex Morgan to bring the barbecue. They made room for an Oyler smoker, and now Intrinsic Smokehouse & Brewery has great brisket to go along with all that great beer, or vice-versa. It’s a big room. Beer tanks are on display up front followed by…

BBQ News: 05/27 – 06/02

– If you haven’t yet, you need to go: Take a trip out to Cele Store, where barbecue, history, and movies collide https://t.co/YEbEnnYYO4 — Eater Austin (@EaterAustin) May 27, 2016   – Wyatt McSpadden shared some of the barbecue portraits he’s taken over the years for Yeti’s Men Behind the Meat.  – The Houston Chronicle discusses barbecue feuds across the state, and the lack of them in Houston.  – The new Typhoon Texas waterpark includes…

From L to R: Brown sugar, toasted sugar, and white sugar

Toasted Sugar Ribs

Brown sugar, white sugar, and honey are all common sweeteners in the pitmaster’s arsenal. They’re great in a pork rub or on chicken to accelerate the browning of the skin. In fact, sugar might be the most popular ingredient in commercial barbecue rubs, which is why I was excited to learn about a new way to use the sweet stuff. Last month, Serious Eats published a story by Stella Parks about toasted sugar. It’s a method of…

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