pork

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…

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BBQ Anatomy 101: Pork Shoulder

A quarter century ago Isaac Tigrett brought the Southern-style pulled pork sandwich to Texas. The Hard Rock Café founder from Jackson, Tennessee, opened a Dallas location in 1986, and in the following year the Dallas Morning News wrote that he “has trotted the pig into steer territory, offering the famed Tennessee Pig Sandwich.” It certainly wasn’t the first barbecue pork sandwich served in Texas. The public barbecues in the second half of the nineteenth century featured…

TX_VS_SouthCork

The Barbecue Editor Disputes a Tar Heel

The following is a correspondence between Daniel Vaughn and John Shelton Reed. Reed lives in Chapel Hill, North Carolina, and is the co-author, with his wife, Dale Volberg Reed, of Holy Smoke: The Big Book of North Carolina Barbecue. Vaughn is the barbecue editor of Texas Monthly and the author of Prophets of Smoked Meat: A Journey Through Texas Barbecue.    Daniel, So, we are to debate the relative merits of North Carolina and Texas barbecue. Let me begin by saluting a worthy…