The recipe for this “Backyard Barbacoa” will be included in my next cookbook: The Tex-Mex Grill.
 
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 Luling City Market Sausage Smoker---Robb Walsh I’ll be giving the BBQ history lecture for students taking BBQ 101, a three-day professional training session sponsored by the National Barbecue Association at the Texas A&M Meat Science Center in College Station. The course begins on the morning of Tuesday May 12 and ends on Thursday May 14th after lunch. The class is intended for barbecue pros, but open to anyone. 
photo by Robb Walsh In this review of Sex, Death & Oysters on the entertaining Eat Me Daily food blog, I make a convert: One thing this book did do, if nothing else, was inspire me to go out and try my first Galveston Bay oysters (though as of this writing we’re a [...] |
  
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