Reviews, News, & Interviews

BBQ Anatomy 101: Smoked Spinalis

I can’t get enough of brisket, and I’ll look for any excuse to eat a ribeye steak, but the best cut of beef is the spinalis. It’s the portion of the ribeye that any steak connoisseur savors first. Also known as the ribeye cap, this cut lays like a thick blanket around the outer edge of the ribeye (upper right in the photo below). It’s more tender than the rest of the ribeye, and generously marbled….

Iron Works BBQ

It’s important that Iron Works serves good barbecue. As a barbecue joint in downtown Austin, one that is just steps away from the convention center, I’d wager that more Austin visitors get their first taste of Texas barbecue at Iron Works BBQ than anywhere else. General manager Aaron Morris agrees. “Something that’s been a focus of my time here is to give the best representation we can,” he told me while I ate a plate of…

A Ranking of Texas BBQ Sides

It began as a friendly meal. I had invited my colleague Christiane, to a barbecue lunch. I really just needed an extra stomach, but a shared meal turned into a debate. It began when she called the combination of beans, potato salad, and coleslaw the “Texas trinity.” I spit out my brisket to remind her that term already has a place in the Texas barbecue lexicon, and it refers to meat. Specifically, the trinity is brisket,…

BBQ News: 12/16 – 12/22

– Barbecue deflation at Snow’s BBQ: The 10 best things I ate in 2016. https://t.co/t7VF8wa4UW — Danny Chau (@dannychau) December 20, 2016   – The Today Show sent a crew to Austin to see how they cook the barbecue at Franklin.  – Munchies highlights the 6 best barbecue joints around Austin.  – Here’s the early word on the barbecue at the new EastSide Tavern in Austin.  – Guitar art imitates barbecue: Guess we shoulda called it…

Best Fried Sides in Texas

With this week being Sides Week on TMBBQ, we wanted to highlight some of our favorite sides that aren’t always in the Texas barbecue spotlight. Every joint serves slaw, beans, and potato salad, but not all of them have a fryer. That’s why it feels like a special occasion when onion rings or hand cut fries are on the menu.  With confident pretension, I often ask of the fried okra, “is it hand-breaded?” There’s only so…

Pressure Cooker Pinto Beans

Memphis, Kansas City, and Boston have their sweet baked beans, but in Texas, we prefer pintos, and we prefer them savory and a little spicy. Pinto beans have become a pretty typical mainstay on barbecue joint menus, likely because the canned kind is cheap and easy to buy. And, even out of the can, they’re pretty good, but it’s hard to compare with a batch cooked from dry beans. For many, the idea of soaking the…

Flores Barbecue

In June, Michael and Hali Wyont celebrated the grand opening of Flores Barbecue. They were in San Marcos, Michael’s hometown, with a new business and a baby on the way. “We weren’t in a prime location,” Michael told me as he sliced brisket inside their barbecue trailer. They also faced stiff competition in town from established names like Hays Co. Bar-B-Que and Kent Black’s BBQ. So, after the baby was born, Michael and Hali decided to try out opening up in Hali’s…

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