Reviews, News, & Interviews

Trimmed (left) and untrimmed (right) beef hearts

Have a (Beef) Heart

I grew up with an aversion to beef offal. My mother would basically force-feed us beef liver, and I couldn’t stand the stuff. I still can’t, but when I asked a rep from 44 Farms about cuts they had a hard time selling, beef heart was near the top of the list. They sell so little of it that they offered me some to try for free. (You can find some at your local butcher shop…

Coachs BBQ 01

Coach’s Bar-B-Que

It was one of those rare times I wasn’t looking just for brisket. The possibility of a well-smoked burger on Coach’s menu was the draw. It reminded me that I’d never had a good one, and this joint just west of Waco might be the breakthrough. Certainly, a patty of smoky ground beef had been achieved by a few joints around the state, but none had managed to serve it with more juiciness than a crouton….

BBQ News: 03/25 – 03/31

– Nick Solares of Eater descended upon Austin, and found Valentina’s to be the sleeper barbecue hit: One day, five barbecue joints https://t.co/mW0jvwcvzR pic.twitter.com/thOIWHj2pa — Eater Austin (@EaterAustin) March 24, 2016   – The Houston Chronicle tells a thing or five to the barbecue newbies coming to town.  – Two guys in Houston documented their lamb barbacoa over the weekend, and we compiled their tweets.  – The Houston Chronicle examines the transformation of Texas barbecue…

Big Creek Butcher Shop 03

Smoked in Texas: Sausage at Big Creek Butcher Shop

Coming around the bend on Craik Street in Marlin, it’s hard to miss the huge black letters set against a white background announcing your arrival at the Big Creek Butcher Shop. Look closer and you’ll see a pile of pecan wood and a steel smoker. You might even notice the gate and cattle chute next to it. Those are your first clues that this isn’t your usual neighborhood meat market. Craig Garrison and his sister Lisa bought the shop in…

Rib Sandwich 05

The Rib Sandwich

Perhaps you’ve seen it on a menu and have been too embarrassed to ask if what you’re ordering is a sandwich full of bones. That’s understandable. “Rib sandwich” does sound like a dental episode waiting to happen, and while yes, it does have bones, it’s often the best deal at a Texas barbecue joint. In Central Texas—or any joint that sells meat by the pound—it’s easy enough to get just one rib, but plates and sandwiches are…

Lamb Barbacoa en Pozo

John Speights hosted a lamb barbacoa party in Houston over the weekend. For those curious about cooking barbacoa the traditional way, inside a hole in the ground, Speights (@JCSpeights) and Jay Rascoe (@GunsandTacos) documented the entire event, from lamb procurement to completion, on Twitter. I’ve compiled those tweets here for your educational viewing pleasure. [View the story “Lamb Barbacoa en Pozo in Houston” on Storify]

Back Home BBQ 02

Back Home BBQ

Just a few months after opening in early 2015, Dallas’s Back Home BBQ pulled a barbecue mulligan: They shut it down. The already renovated Chinese restaurant got re-renovated. A new patio and sign were installed, and the menu was overhauled. When it reopened last November, pitmaster Carl Anderson began cooking with oak in a J&R smoker that sits in the kitchen, but he told me when he first started out they were using an Alto-Shaam. Dallas…

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Features

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San Antonio BBQ Guide
Where Barbecue Tortas Meet Brick Pits and Beef Ribs
Hot-and-Fast Brisket
A quicker Route to Good Brisket
The Emergence of Kosher Barbecue
Replication Without Consumption
The Transformation of Southside Market
Stuff that Goes Good with Sausage
The Legend of Southside Market
The Unofficial History of Texas's Oldest Barbecue Joint
The Science of the Smoke Ring
And why it has no bearing on the quality of brisket.
Spareribs for Texas
Spare the Rib and Spoil the Profit
In the Land of Links
The SETX Beef Link Trail
The Many Briskets of Texas
An examination of the various cooking categories
The Best Turkey in Texas
Smoked birds for which we can give thanks.

Events

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