Reviews, News, & Interviews

BBQ News: 04/07 – 04/13

– The Houston Chronicle featured all the pitmasters of the Houston BBQ Festival in these mini profiles. – Scenes from the Houston BBQ Festival: Sights and bites from 2017 #HouBBQ Festival. We had a wonderful time – @BloodBrosBBQ @LouieMuellerBBQ — Jimmy Ho (@TheSmokingHo) April 11, 2017   – Texas BBQ Treasure Hunt has more from the Houston BBQ Festival. – The Stomp ‘N’ Holler Fest is coming to Taylor on June 3rd with…

Southerner Jealous of Neighbor’s Popularity

You may have noticed the yammering of a South Carolinian about the “tyranny” of Texas barbecue in a recent article on First We Feast. The author, Robert Moss, is the barbecue editor for Southern Living. An esteemed position, for sure, but it’s curious that the magazine chose to poll their readers on the ten best barbecue joints in the South rather than send Moss on the road. (Okay, I own two of Moss’s books on barbecue,…

BBQ News: 03/31 – 04/06

– Somebody’s mad at Texas barbecue: Eating good barbecue doesn’t mean it can’t have sauce. A ‘cue historian talks these rules, and how to break them: — First We Feast (@firstwefeast) April 5, 2017   – The Houston BBQ Festival is this Sunday, and Craig Hlavaty visited one of the barbecue joints that has appeared every year, Corkscrew BBQ. – The pastrami short rib is making an impact at a couple barbecue joints…

Burnt End Boudin at Bodacious Bar-B-Q

Two culinary school graduates joined forces in an East Texas barbecue joint, and have created a barbecue synthesis like none other. Every Wednesday, and only on Wednesday (for now), Bodacious Bar-B-Que in Longview smokes a batch of burnt end boudin. A marriage between Cajun cuisine and Texas barbecue has never tasted so good. Jordan Jackson and Scott Turner met at Le Cordon Bleu in Austin, then went their separate ways. Jackson chose a barbecue path that…

Barbecue in a Bag

Professional pitmasters order their wood by the cord, but us backyard cooks don’t usually need that much to smoke a brisket. Besides, flavoring your steaks and burgers with a little wood smoke doesn’t even require a log. Chunks of hardwood and even wood chips work better on a grill, and Texas-based W W Wood Inc. packages them all. You’ve likely seen their bags of Western Premium BBQ Products in the grocery store, right above the bags…

BBQ News: 03/24 – 03/30

– For Matthew Odam, the new Kemuri-Tatsuya in Austin is an “izakaya smokehouse that blurs the lines between Japan and Texas.” – There is now a new flavor of Payday candy bars with the “flavor of Texas BBQ.” – Beef ribs are having a moment: “Big, bold, eminently instagrammable— beef ribs are a sort of culinary thrill ride, the cronut of barbecue.”: — First We Feast (@firstwefeast) March 23, 2017   – Eater…

Stuffed Chicken Legs at Baker Boys BBQ

In Luling, Wayne Baker grew up on the basics of barbecue. Brisket, ribs, and beef sausage came wrapped up in butcher paper at City Market, the favored barbecue joint of his youth. “I didn’t really know a barbecue plate existed,” he told me at his barbecue joint, Baker Boys BBQ in Gonzales. The Baker boys are a little less orthodox than City Market, but then Wayne and his father Phil, who opened the place together in 2015,…

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