This Saturday, June 15, Daniel Vaughn, who's the new barbecue editor for Texas Monthly and has been dubbed "BBQ Snob," will be signing his new book, The Prophets of Smoked Meat, at Leibman's Foods/Blue Willow Bookshop from 1 to 3 p.m. and River Oaks Bookstore from 4 to 6 p.m. We spoke with Vaughn ... More >>
The tradition of open-pit barbecues in Texas is older than you think.
Like most red-blooded Americans, I'll be grilling out with my family today in celebration of Memorial Day. (You're not barbecuing? COMMIE. McCarthy is coming for you.) So while I'm out back helping my dad tend to his famous pork butt, here are a few links to help you enjoy the day in style -- with e ... More >>
The art of smoke, ten years later, at Bobbie Que's Rib Shack.
When we think of the rodeo, we think of barbecue. So in honor of the rodeo, we wanted to bring you our top five cities for barbecue in Texas. Sounds easy, right? Wrong. Sure, we have our personal favorites like Taylor and Lockhart. But, what we soon realized is that barbecue is very personal. ... More >>
Everyone knows that you usually pair red wine with beef. But what if that beef is brisket and it's smothered in tangy barbecue sauce? The pairing gets a little more interesting. Wanting to get as far away from Thanksgiving leftovers as possible, we picked up Goode Company sliced beef sandw ... More >>
Korea Garden Grille offers a stellar selection of barbecue items in unlimited quantities — and new and interesting ways to eat them.
Bar-B-Que Blues on Almeda is bringing back a combination that Houston made famous.
Photos by J.C. ReidBBQ sampling at Louie Mueller in Taylor, TexasThe 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 c ... More >>
Photo by Robb WalshCulinary 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 bott ... More >>
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 th ... More >>
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 wh ... More >>
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 Ri ... More >>
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 ... More >>
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 ... More >>
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, ... More >>
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 o ... More >>
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 pick ... More >>
Today's Chicago Sun-Times includes an article about the Houston Rodeo Barbecue Cook-Off with a sidebar on Houston barbecue joints--it mentions Pizzatola's, Thelma's, Goode Company and Gerardo's. I was happy to help out reporter Lori Rackl with a few tips about where to find different styles of Texas ... More >>
“Barbecue isn’t supposed to taste like smoke,” Bubba Roese said adamantly. I thought he was just a cantankerous old crank at first. But as he ranted, I began to realize the 69-year-old Santa Claus look-alike was actually a relic of an older barbecue era. His family once owned a grocery in Gr ... More >>
Photos by Robb Walsh Last Thursday, they were serving the best barbecued brisket in Texas, and therefore the planet, at the Stop N’ Save (1259 N. Market Street) in Hearne. This fortuitous discovery was a complete accident. I had pulled over to use the facilities at the slightly decrepit conv ... More >>
This stunning new Korean barbecue restaurant looks like a picnic grove inside a shopping center
If it aint from Luling, why do they call it Luling City Market?
Broaden your horizons at Houston's most eclectic Korean eatery
Guy's Meat Market
Drexler's is a shrine to "the Glide"
Vic's Backyard Bar-B-Q Barn serves great links and ribs, but its owner isn't from around here
Carving the racism out of Texas barbecue mythology
A Vogue foodie takes on an East Texas mess o' meat
The Houston Press throws some puffball questions to one of its own
The no-nonsense Kozy Kitchen is the last remnant of the Nickel's once-proud barbecue tradition
Drexler's has finally outgrown its 50-year-old barbecue pit
Technology has changed the nature of barbecue. But deep in the heart of Texas, a few true artists still cling to the old ways. We go in search of greater Houston's greatest pits.
Lyndon's Pit Bar-B-Q serves an excellent approximation of the real thing
The tart joys of C. Davis Bar-B-Cue can make your brain boogie