Reviews, News, & Interviews

BBQ News: 07/24 – 07/30

– Jacob Brogan is upset about his love for grilling because its homosocial symbology might suggest “same-sex intimacy that deflects the supposed dangers of sexual contact between men but allows them to confirm their masculinity by excluding women.” – In Massachusetts, they can’t tell the difference between a brisket and a torso: “Torso” found on side of road was actually just a brisket — Eater (@Eater) July 27, 2015   – Rush Limbaugh jumped…

No, Rush Limbaugh, Austin Isn’t Banning BBQ

Yesterday Rush Limbaugh ran with a bogus story about Austin banning barbecue. The transcript now on his website, entitled “The Left Declares War on BBQ” echoes a bunch of outdated material from a recent blog post on “I Am A Texan,” which reported that the Austin City Council was banning barbecue. That’s not true. I wanted to figure out why so many people have been asking me about Austin’s impending barbecue ban over the last week,…

TDs BBQ 06

Another Barbecue List

With what seems like three new barbecue lists coming out daily during the summer, I’ll forgive you if you didn’t notice the new one this morning. However, many did comment on Thrillist’s new one entitled “An Expert Panel Ranks the 5 Best BBQ Joints in Dallas.” This list included four familiar names, and left off a few that I think make great barbecue. Most folks took issue with TD’s BBQ in South Dallas being included at…

Mudds Good Eatin 01

Mudd’s Good Eatin’

Chad Mudd came back to Krum to open a family-style home cooking restaurant. Then, a barbecue joint happened. It started this January when he reopened in the same space his previous restaurant occupied in the downtown strip of Krum some fifteen years ago. It started off as all chicken fried steak, chops, and fried chicken, but he wanted to play with his smoker on Mondays. Now, if Mudd’s is open, they’ve got barbecue, and it’s…

BBQ News: 07/17 – 07/23

– The Austin Health & Human Services Committee will meet again on 08/03, and item #5 on their agenda is “Discussion and possible action on the initiation of a code amendment to mitigate the effects of smoke emissions from restaurants and mobile food vendors near residentially zoned areas.” – A serious look at BBQ rubs: Give your meat the rub of its life — Serious Eats (@seriouseats) July 21, 2015   – Barbecue…

Interview: Evan LeRoy of Freedmen’s Bar

Pitmaster: Freedmen’s Bar; Opened 2012 Age: 29 Smoker: Indirect Heat Wood-Fired Pit Wood: Post Oak Even at his young age, Evan LeRoy doesn’t want for confidence. He once told viewers of American Grilled, a cooking show he was competing on, that “I can cook anything to perfection on any grill.” It was a bit tongue-in-cheek, but he’s certainly good with a smoker. As a formally trained chef, there’s also plenty more he can join a kitchen that just barbecue. LeRoy…

Beef brisket (top) and pig brisket (bottom)

Pork Brisket

Meat suppliers are always looking for ways to fetch a premium for their cuts of meat. Maybe they just get lucky with something like beef brisket that just gets more popular, but more often they accomplish this by finding different ways to market the cuts they already have or alter the way they break down the animal. Cuts like the hanger and Denver steaks have only been found on restaurant menus for a decade, and the Las Vegas…

← Previous Page    Next Page →


More →
Liquid Smoke
The Instant Coffee of Barbecue
Houston BBQ Guide
Finding The Best Smoked Meat in the Bayou City
Pour Some Sugar (and Salt and Pepper) on Meat
The evolution of dry rubs.
How Southern Barbecue got to Texas
Hint: Slaves Brought it With Them
King of Barbecue
Walter Jetton's Rise to National Fame
The Growth of Texas BBQ
What Does the Future of Barbecue Look Like?
BBQ Anatomy 101: Beef Head
An Exploration of Texas Barbacoa
Barbecue Fallacy: The Grandfather Clause
Wood-Cooking Ain't Dead
Sauce Sells
Texas BBQ Sauces Take Over H-E-B
Juneteenth and Barbecue
The Menu of Emancipation Day


More →