Subject: Barbecuing and Grilling

• Great Q at Hearne's Gas N Chew

  April 26, 2007

• Great Q at Hearne's Gas N Chew

  April 26, 2007

• Buffalo Beef: Dickey’s Barbecue vs. Longhorn Bar-B-Que & Café

  April 18, 2008

• Bubba Roese, the Mayor of Graball, Speaks of BBQ

  May 27, 2008

• What They're Saying About Texas Q in Chicago

  May 28, 2008

• Barbecue and Bait in Navasota

  May 30, 2008

• Shade Tree Barbecue with Dewayne Pines

  June 30, 2008

• Fixin’ to BBQ: D.W. Vasbinder’s in Richmond

  July 1, 2008

• Slideshow: Texas Barbecue Signs

  August 27, 2008

• Best Drive-Thru

  Pappas Bar-B-Q

  September 26, 2002

• Barbecue in Black and White

  May 1, 2003

• The Best Barbecue Sandwich in Texas

  I'm saying the Bohemian Special at Mustang Creek B-B-Q on Highway 59 in Louise is the best barbecue sandwich in Texas. It excels by virtue of architecture alone--a mound of sliced brisket is topped with lengthwise slices of smoked Prasek's sausage and topped with thick raw onion slices and dill pickles and served on a hamburger roll to which a tiny smidgen of barbecue sauce has been applied. It is held together during the eating process with the aid of a sturdy white paper wrapper. Mustang

  December 9, 2008

• Real Deal Q: Barbacoa de Borrego

  This is some awesome barbecued lamb. It's the result of a fairly complicated process--a hybrid of braising and smoking. But I figure this is the season for a challenging barbecue recipe, what with the Rodeo BBQ Championship coming up and all. I figure Houston barbecue enthusiasts are ready to show off their stuff. (I coulda been a contender!) The smoky-flavored, falling-off-the-bone tender meat this recipe yields is even better than the stellar barbacoa de borrego at Gerardo's Drive-In Groce

  February 10, 2009

• Hot for Sauce

  April 24, 1997

• Flavors of the 5th: Davis Meat Co. BBQ

  The barbecue at Davis Meat Co. on Lockwood is worthy of your attention. The brisket is tender, juicy and tastes fabulous on a sandwich. And the housemade coarsely-ground pork and beef link is one of the best sausages made within the city limits. Unfortunately, the pork ribs come from oversize slabs, rather than the succulent little three and half and down slabs that yield the best rib meat. Overall, the barbecue is long-cooked and tender, but the smoke flavor is not quite as pronounced as we l

  February 18, 2009

• Eats of Eden

  July 23, 1998

• Hot Plate

  November 19, 1998

• SXSW BBQ Panel: Brisket as Health Food

  The location of the nearest Texas barbecue joint and what to order when you get there seem to be the first questions on the minds of many visitors to SXSW in Austin. So this year, veteran barbecue writer Joe Nick Patoski put together a Texas barbecue panel for conference-goers. Panelists included Rick Schmidt, the owner of Kruez Market in Lockhart; John Morthland, who writes about barbecue for Texas Monthly; Wyatt McSpadden, who has a new photo book out called Texas BBQ; NPR's Kitchen Sisters,

  March 19, 2009

• SXSW BBQ Panel: Brisket as Health Food

  The location of the nearest Texas barbecue joint and what to order when you get there seem to be the first questions on the minds of many visitors to SXSW in Austin. So this year, veteran barbecue writer Joe Nick Patoski put together a Texas barbecue panel for conference-goers. Panelists included Rick Schmidt, the owner of Kruez Market in Lockhart; John Morthland, who writes about barbecue for Texas Monthly; Wyatt McSpadden, who has a new photo book out called Texas BBQ; NPR's Kitchen Sisters

  March 19, 2009

• Clyde's Wyldwood B-B-Q Shack, Casino & Freakshow

  photo by Robb Walsh After talking about Texas barbecue and the health benefits of brisket all day, I was ready for a serious barbecue sandwich on the way back to Houston. So I stopped at Clyde's Wyldwood B-B-Q Shack and Casino. There I asked for a sliced brisket sandwich--a decision I regretted as I watched the woman behind the counter slice a very dried-out looking piece of brisket. Thinking fast, I asked the lady to add a link of sausage cut in thin slices on top. The juicy sausage and lots o

  March 19, 2009

• Best Barbecue Joint

  September 21, 2000

• The Art of Smoke

  August 24, 2000

• Best Barbecue Restaurant

  Drexler's Bar-B-Que

  September 20, 2001

• Pork Ribs Taste Like Candy at Midway BBQ

  October 2, 2008

• BBQ on TCJ: Pierson & Company Bar-B-Que

  August 28, 2008

• The Sweet Smell of Wang Galbi

  This stunning new Korean barbecue restaurant looks like a picnic grove inside a shopping center

  April 27, 2006

• Barbecue Identity Theft

  If it ain’t from Luling, why do they call it Luling City Market?

  May 26, 2005

• The Seoul of Sharpstown

  Broaden your horizons at Houston's most eclectic Korean eatery

  March 31, 2005

• Get 'Em While You Can

  Guy's Meat Market

  March 17, 2005

• Best Korean Restaurant

  September 23, 2004

• Barbecue for Purists

  A chopped beef sandwich is Houston's answer to Carolina's pulled pork

  January 29, 2004

• Clyde's Hideaway

  Drexler's is a shrine to "the Glide"

  January 29, 2004

• NYBBQ

  Vic's Backyard Bar-B-Q Barn serves great links and ribs, but its owner isn't from around here

  October 23, 2003

• Best Fried Shrimp

  Barbecue Inn

  September 25, 2003

• Only 200 Served

  Burgers become the best of barbecue at Guy's Meat Market

  August 28, 2003

• Barbecued Squid

  A special dish scores as the Seoul food of Korea Garden

  August 21, 2003

• Letters

  May 22, 2003

• Bibim Bap's Rap

  April 3, 2003

• When Jeffrey Met Thelma

  A Vogue foodie takes on an East Texas mess o' meat

  July 11, 2002

• Raking the Coals

  The Houston Press throws some puffball questions to one of its own

  July 4, 2002

• The Barbecue Ward

  The no-nonsense Kozy Kitchen is the last remnant of the Nickel's once-proud barbecue tradition

  June 13, 2002

• History in the Unmaking

  Drexler's has finally outgrown its 50-year-old barbecue pit

  November 8, 2001

• Virtual 'Cue

  Lyndon's Pit Bar-B-Q serves an excellent approximation of the real thing

  July 20, 2000

• Serious Q: Barbecue 101 at Texas A&M

  photo by Robb Walsh It's not too late to sign up for the most serious barbecue seminar in the state. BBQ 101 is a three-day professional training session sponsored by the National Barbecue Association at the Texas A&M Meat Science Center in College Station. The class will be held next week beginning on the morning of Tuesday May 12 and ending on Thursday May 14th in the afternoon. The class is intended for barbecue pros, but open to anyone. Participants will spend a lot of time in a meat locke

  May 5, 2009

• The New Q: Smoke-Braising

  Photo by Robb WalshThere's no reason that you have to choose between braising and barbecuing. While working on a new backyard barbecue cookbook, I discovered that the two techniques can be combined with awesome results. Start off by smoking or grilling the meat. Next, prepare a braising liquid in the kitchen and bring it to a boil. Put an oven-proof roasting pan on your grill directly over the hot part of the fire. Carefully add the hot braising liquid to the pan on the grill and return it to a

  June 4, 2009

• Review: Texas BBQ

  Texas BBQ is a new book of photographs from University of Texas Press by photographer Wyatt McSpadden, a longtime contributor to Texas Monthly and a verifiable barbecue fanatic. McSpadden was on the SXSW barbecue panel with me a couple of months ago, and we signed books afterward and talked for a while about the difference between Texas barbecue culture and the Memphis in May cook-off circus. I have admired McSpadden's work for a long time.

  May 21, 2009

• Recipes: Fred's Fairly Famous Concoctions Cooking Sauce

  Photo by Robb Walsh​Culinary tinkerer Fred Konig's Sixth Generation Foods is headquartered in Montgomery, Texas. Fred has been making his "fairly famous" cooking sauce for 45 years according to the company website. The "Our Story" page tell us that Fred was one of those guys who gave away bottles of cooking sauce at Christmas and who brought a bottle of cooking sauce instead of a bottle of wine when he was invited to somebody's house for dinner. Lately Fred's company has been aggressively

  August 14, 2009

• Texas BBQ Day Tripping

  Photos by J.C. ReidBBQ sampling at Louie Mueller in Taylor, Texas​The proposition is simple. Eat at every one of Texas Monthly's top five Texas barbecue joints -- all in one day. Easier said than done, right? A typical visit to one barbecue joint usually results in a stuffed belly and a food coma. Is it possible -- even practical -- to visit the five holy shrines of Texas barbecue in one 12-hour period? Yes, it is. I know because I recently completed a "Texas Barbecue Day Trip" with a gro

  August 27, 2009

• Almeda's New Playhouse

  September 17, 2009

• BBQ Buffet

  October 29, 2009