News

Smoke @ ICC

The International Chefs Congress (ICC) is in its eighth year, but this weekend in New York they hosted their first ever barbecue competition.  It was simply called Smoke @ ICC. Ten teams from six states were competing for the grand prize of a trip for four to South Korea and a Southern Pride rotisserie smoker. It wasn’t much of a surprise that Texans took the top two spots. The Carillon is a much-lauded New American…

BBQ News: 09/20 – 09/26

- Two weeks ago the Carnivore’s Ball was held in Austin. It was a great party with barbecue from John Mueller. These photos by Robert Strickland will make you wish you were there. – The TCU football team is playing for more than just the game this weekend. If they win, the entire Fort Worth City Council gets a catered meal from Pecan Lodge. Dallas Mayor Mike Rawlings agreed to pay for it in a bet with…

BBQ News: 09/13 – 09/19

- On the proliferation of roadside barbecue joints as seen in Newsweek. – Brooks Place BBQ in Cypress is planning a move from their trailer to a brick and mortar location at FM 529 and Queenston in Houston. They’re also going to have to make some repairs to the trailer that caught fire last Friday morning. – After the expansion announcement, Brooks Place BBQ in Houston is looking to hire. – Another fast food place has gotten…

Of Blood and Brine

Over the weekend the final scene for Of Blood and Brine was filmed in a small café in Venus, Texas. A group of five seniors from the Art Institute of Dallas created the film and assembled a team of roughly thirty-five students to shoot it all in a little more than a week. I went down to Venus, about forty minutes southwest of Dallas, on Saturday night to see one of the film’s pivotal scenes…

BBQ News: 09/06 – 09/12

- Here’s a fascinating look at the many effects of foil wrapping on briskets and pork shoulders from food scientist Greg Blonder. – More food science - Should the fat cap stay or go? Meathead’s answer is that it should stay, or at least some of it, but not for the reason you might think. – Alison Cook of the Houston Chronicle just released her updated list of the Top 100 restaurants in Houston. Corkscrew BBQ comes in at…

“Brisket Sucks” -Josh Ozersky 2013

In today’s “Eat Like a Man” blog post, Josh Ozersky received a request from a reader for cooking tips to improve his backyard brisket. Instead of anything helpful, he got this reply: “The larger point about brisket…is that brisket sucks. There, I said it. It’s gigantic, it’s misshapen, and only a third of it — the deckle — is fit to eat.” Adding that “…in the end it’s not even as good as the worst…

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