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J.c. ReidHouston Chronicle |
Pomegranate-glazed pork ribs, pomegranate BBQ sauce, Egyptian baladi salad, smoked kofta with pita bread, yogurt sauce and brisket shawarma pita at KG...
Texas barbecue joints can be broadly classified into two main types: old-school and new-school. New-school establishments, which have proliferated...
CorkScrew BBQ's Will and Nichole Buckman, both at right, pose for a photograph after their barbecue joint was given a Michelin star. CorkScrew BBQ...
Driving northeast on Highway 90 toward Crosby reveals endless fields of oil-well drill pipe operations and other industries supporting the nearby...
The story of contemporary Texas barbecue is told and tasted in big cities with flavors inspired from the culture of Central Texas cattle ranches and...
LeRoy and Lewis Barbecue opens state-of-the-art brick-and-mortar in South Austin. Evan LeRoy opens state-of-the-art brick-and-mortar in South Austin....
Pulled pork, burnt ends, brisket, sausage, turkey, pork ribs, corn casserole and pinto beans at1775 Texas Pit BBQ in College Station. Pitmaster...
One of the most important jobs when hunting white-tailed deer in South Texas is the camp cook. After a long day of hunting in the cold, windy and...
3rd Coast BBQ in Spring The three-meat platter at3rd Coast BBQ in Spring Collard greens at 3rd Coast BBQ in Spring Troy Mulligan opened 3rd Coast...
Fried green tomatoes, sausage, collard greens, rib tips, jerk chicken, turkey legs at Southern Q BBQ Rib tips and french fries at Southern Q BBQ The...
The Vietnamese word “nhậu” means “to drink.” In Vietnamese culture, the definition is broadened so that it means “to go drinking and...
If you find yourself driving through the Sonoran Desert west of Tucson, Ariz., especially after a rainfall, it is advisable to pull over to the side...
By many measures, barbecue joints should be open 24 hours a day, seven days a week. After all, most joints have staff on site all day, either cooking,...
The stereotypical image of a Texas barbecue pitmaster is someone who toils before a roaring fire, stoking the flames in the firebox and slicing smoked...
Prime rib is a cut of beef often associated with special occasions and holidays, especially Christmas and New Years. But once you get a taste for the...
Frisco is a fast-growing suburb north of Dallas. You get there by driving on one the many anonymous toll roads that ring the outer limits of the...
In many ways, managing a successful barbecue joint is like smoking a brisket. In the beginning, you hit it with a big blast of heat and the...
Refrigeration, or the lack thereof, was one of the most important factors in the establishment of the techniques and traditions of Texas barbecue. The...
Oyler pit under construction at J&R Manufacturing in Mesquite Test kitchen at J&R Manufacturing in Mesquite President Ryan Higgins supervises...
Growing up in Southlake, north of Dallas, Zain Shafi ate Pakistani cuisine cooked by his family who had immigrated to Texas in the 1980s from the...
“When people save tables, they occupy that seat for two-to-four times as long as it would have been occupied by someone sitting down to eat their...
Like the word “barbecue,” the culinary term “curry” can refer to many different things. In Texas, “barbecue” refers to a specific type of...
The sign at the entrance to Smoke Queen Barbecue in Garden Grove, Calif., spells out the word “Welcome” in four languages: English, Spanish,...
One pound of chopped brisket with sides at Truth BBQ On a recent trip to Castroville for a reunion, I met about a dozen family members at Blu Lacy...
Order counter at The Best Stop in Katy The Best Stop in Katy sells all manner of Cajun goods. Bottled sauce is one offering at The Best Stop in...
Barbecue joints like Triple J’s Smokehouse are returning to their neighborly roots. Order the smoked boudin. Order the smoked boudin at...
Grant Pinkerton behind the bar at his Pinkerton's Barbecue restaurant in the Heights 59 Diner off South Shepherd near the Southwest Freeway Nov. 12,...
The history of Texas barbecue begins with celebration. In the early days, barbecues catering to thousands of guests celebrated community...
The Two 90 Food Court is easy to miss along a rough-and-tumble stretch of Jones Road just east of Highway 290 in Jersey Village. During rush hour,...
Hybrid offset smoker and pellet grill at Pitts & Spitts Wood pellets at Pitts & Spitts, Houston Feuds — family or otherwise — are a tradition...
Pizzitola’s Bar-B-Cue “Do one thing, and do it well,” is not a phrase often associated with Texas barbecue. Certainly, Texas is known for doing...
Lately, Texas barbecue joints have been battling the high cost of raw ingredients like brisket, even to the point of possibly replacing it with other...
There are essentially three places to start cooking barbecue in Texas: in your backyard, in a competition, or in a restaurant. Traditionally,...
There aren’t many substitutes for brisket in terms of flavor and tenderness. The economics of selling brisket are broken. And for now, pitmasters...
Louie Mueller's beef rib All beef links are famous at Patillo's in Beaumont. On a recent drive to Austin, I took note of the many signs along the way...
Texas barbecue is, by and large, about tradition. One of its enduring and endearing characteristics is that it delivers comfort in both food and...
Jerry Pizzitola, owner of Pizzitola's Barbecue, stands in the entrance of his restaurant Jan. 6, 2009. Pizzitola's Bar B Cue owners Jerry Pizzitola,...
John Brotherton, an influential pitmaster who helped usher in the Texas craft barbecue movement, died Jan. 15 after a brief illness. He was 49. ...
Who goes to a barbecue joint to eat a salad? Apparently, quite a few people. Salads continue to make inroads on expanded barbecue joint menus, with...
Most of the barbecue joints I write about fall into distinct categories of experience and tradition. There are family dynasties, like the Bracewells...
Chuckwagon BBQ & Burgers There's something oddly comforting about eating in a replica of a chuckwagon. Also comforting: that it’s located in a...
If you spent any time in Houston in the late ’90 or '00s as a student or otherwise underemployed young person, you were well-acquainted with Les...
Barbecue, for the most part, is a young man’s game. Long hours in a smoky pit room shuffling 20-pound slabs of meat from cooker to cutting board is...
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