Reviews, News, & Interviews

BBQ News: 04/15 – 04/21

– “If there was a state meat, surely it would be brisket.”: – The Dallas Observer wades into the barbecue sauce or no sauce debate. – Conde Nast Traveler has chosen their list of the fifteen best barbecue cities in the country. – Luke Russert is wrong on Texas barbecue: Beef on weck with a strong horseradish is better than any bbq you can find in Texas. That’s a fact. https://t.co/W1EV6whFn3 — Luke Russert (@LukeRussert)…

Interview: Karl Kuby Sr. of Kuby’s Sausage House

Owner: Kuby’s Sausage House; Opened 1961 Age: 84 If you’ve had breakfast at Kuby’s Sausage House in Dallas’s Snider Plaza, chances are you’ve seen Karl Kuby Sr. canvassing the dining room looking for kids so he can pass out his trove of gummy bears. At eighty-four he’s still there often, or down at the family’s meat processing facility on the other side of town. He opened Kuby’s in 1961, and now it’s a Dallas landmark, but it…

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Smoked in Texas: Pulled Pork at Chico & the Fox

A barbecue truck in Austin is nothing new, but there’s plenty about Chico & the Fox that is unconventional. They don’t serve sausage, ribs, or even brisket. This truck is dedicated to pulled pork. You also won’t find a rustic smoker out back. Everything is smoked in an electric Masterbuilt cabinet smoker strapped to the tail of the truck. Yet even if they don’t have a pile of wood, the pulled pork heaped on their sandwiches still…

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Ronnie’s BBQ

Ronnie Weiershausen is a rare breed. Although most every barbecue joint out there is using an offset smoker or a rotisserie, Weiershausen still prefers the old-fashioned way of burning oak logs down to coals to feed the pits at Ronnie’s BBQ in Johnson City. The smell of fat dripping onto the hot coals perfumes the gravel parking lot, and even the highway just beyond it if the wind is just right. It’s the smell of direct-heat…

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Faux-Vide

If you’re king of the backyard barbecue, chances are you’ve held cooked barbecue in your cooler (without ice, of course). Some even have a name for it, the faux Cambro, named after the insulated food storage boxes made by Cambro Manufacturing. Suffice it to say, it’s a simple hack to keep barbecue hot without electricity, and using equipment most of us have at home. I use the method often, but I’d never considered that the same cooler…

BBQ News: 04/08 – 04/14

– How Jon Favreau lured Bill Murray with a smoked brisket: Watch: Jon Favreau smoked Bill Murray a brisket to prepare for ‘The Jungle Book’ https://t.co/I8aJc2JMJx pic.twitter.com/sPvR5kTP4l — Eater (@Eater) April 7, 2016   – Eater Austin takes a good look at the current barbecue truck scene in Austin.  – BBQ Recon tries the new Cooper’s BBQ in Austin and is impressed.  – The Live Fire event in Austin was a meaty success, and Eater…

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Boneless Ribs

I recently documented my love for the rib sandwich, so when I learned there was a company selling boneless racks of ribs, I had to order them. It seemed these ribs from Ohio-based Bubba’s Q would be the perfect alternative to the deconstructed rib sandwich. Al “Bubba” Baker, a man I grew up rooting for when he was a Cleveland Brown, developed the idea along with his daughter Brittani at their restaurant in Avon, Ohio, where…

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Features

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San Antonio BBQ Guide
Where Barbecue Tortas Meet Brick Pits and Beef Ribs
Hot-and-Fast Brisket
A quicker Route to Good Brisket
The Emergence of Kosher Barbecue
Replication Without Consumption
The Transformation of Southside Market
Stuff that Goes Good with Sausage
The Legend of Southside Market
The Unofficial History of Texas's Oldest Barbecue Joint
The Science of the Smoke Ring
And why it has no bearing on the quality of brisket.
Spareribs for Texas
Spare the Rib and Spoil the Profit
In the Land of Links
The SETX Beef Link Trail
The Many Briskets of Texas
An examination of the various cooking categories
The Best Turkey in Texas
Smoked birds for which we can give thanks.

Events

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