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,
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
Photo by Jay FrancisJapanese peppers: God's own napalmWelcome back to our weekly food blog round-up. This has been an unusually delicious week for all of you, because, like the universe, it begins and ends with me. Yes, Monday kicked off with my in-depth investigation into the roll-slowing prowess of various extreme relaxation beverages, with the conclusions that a) none are quite as effective as alcohol, and b) I should probably start seeking help.
After a quick dahi poori Snackshot, Robb Wals
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.
