Smoked in Texas

Smoked in Texas: Smoke-Brined Fried Chicken

The best fried chicken in Dallas is served at a barbecue joint. Any self-respecting pitmaster might cringe when I suggest the fried chicken to prospective customers, but chef and pitmaster Jeffrey Hobbs at the Slow Bone Barbeque in Dallas is plenty proud of his unique smoke-brined fried chicken. Hobbs credits their chicken supplier as a factor in the fried chicken’s taste. They use the same supplier as Chicken Express for both the fried and the…

Smoked in Texas: Smoked Pork Taco at Garcia’s

Despite the blasphemous ways they treat their smoked meats, Garcia’s in San Antonio makes a mean barbecue taco. I knew all about their now-famous smoked brisket taco because of its rapid rise in popularity: CNN named it one of the ten best tacos in America; Eater called Garcia’s one of their two favorite restaurants in San Antonio; and Tasting Table featured the taco’s recipe near Cinco de Mayo last year. All that, plus Texas Monthly‘s story on the 120 tacos you must…

Smoked in Texas: Wagyu Shortrib at Qui

There’s little room for variety in the smoked beef ribs you find at Texas barbecue joints—salt, black pepper, and smoke are doled out in big doses on impressively large hunks of beef and bone. They make for an imposing sight, and are a far cry from what anyone would consider refined. Then, along came a photo of the delicate, boneless rectangle of smoked wagyu short rib at Qui in Austin that drew me in for a…

Smoked in Texas: Macaroni & Cheese Sausage

The Smokey Denmark barbecue trailer on East Fifth Street in Austin has a new head pitmaster: Keenan Goldis. Goldis recently took over for Bill Dumas (who is now working with Lance Kirkpatrick at Stiles Switch), and he may be a familiar name to anyone who enjoyed his wild creations at the Goldis Sausage Company trailer before it closed earlier this year. I never made it there, so I was happy to see he’d been brought on by…

Smoking a Lamb Brisket

I ate a lot of lamb around the state a few months back, but it’s a protein I had never cooked in my own smoker. Given that the most common cut found at Texas barbecue joints is the bone-in lamb breast, that’s what I went searching for. While the cut isn’t easy to find in grocery stores, Walmart Supercenters should carry it (or, at least, my local one in Dallas is selling it for $2.56 per pound). I opted instead…

No End to KC Getting Burnt by Texas

Kansas City deserves all the credit for one of barbecue’s greatest inventions: the burnt end. These are the crusty ends from the fatty side of the brisket that are cubed into bite-sized morsels. They’re sometimes re-seasoned and/or sauced, then smoked further to get more tender and a bit crunchy around the edges. Without them, the only brisket Kansas City would have to offer are those limp slices of deli roast beef that they call sliced brisket. Kansas…

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