The 2nd Edition of Legends of Texas Barbecue Cookbook went on sale April 19.
There are some great new photos from Robert Jacob Lerma, 32 new recipes from famous Texas pitmasters like Joe Burney and Aaron Franklin and cook-off competitors like Robert Sierra and Ernest Cervantes. There’s also new information about community barbecues in […]
[View the story “Junebugs and BBQ ” on Storify]
The official release date of Aaron Franklin’s new barbecue book, Franklin Barbecue: A Meat Smoking Manifesto, is tommorrow, April 7.
Reading a new cookbook often sends me running to the kitchen to try out an intriguing recipe. Aaron Franklin has no use for recipes and there aren’t any to be found in […]
[View the story ” Barbecue Crossroads: Notes & Recipes from a Southern Odyssey” on Storify]
From Juneteenth at Mama Sugar’sGastronaut blog at Houstoniamag.com
The food is one reason why the Juneteenth BBQ at Mama Sugar’s little horse ranch just south of Pearland on Trammel-Fresno Road is one my favorite parties of the year. This is where I first met photographer O Rufus Lovett while we were both working on […]
[View the story “Barbecue Crossroads: Now on Sale!” on Storify]
Mama Sugar’s Sweet Potato Cobbler from Keeley Steenson on Vimeo.
While she was working on the Mama Sugar film for Foodways Texas, filmmaker Keeley Steenson put together this short “recipe video” about Mama Sugar’s legendary sweet potato cobbler. (The recipe appears in my book Texas Eats.)
A preview of the Foodways […]
Chicken Scratch tenders
It’s hard to figure out where Texas cooking is headed right now. There are a lot of different trends going on and they have little to do with each other. In fact, sometimes it seems like the chefs in Dallas, Houston, San Antonio and Austin arrived here from different planets. In this series, I’ll check out food from some hot Texas chefs and look for clues about the big picture.
At his Dallas restaurant, Smoke, Tim Byres weds Texas barbecue with fine dining. The kitchen at Smoke is dominated by the enormous A.N. Bewley wood-burning pit and there is always something cooking inside it. The dinner menu features:
“Pulled All Natural Whole Hog, NC Style with Blue Cheese Slaw; Texas BBQ Coffee Cured Beef Brisket with Bread/Butter Pickles & Mustard Seed Potato Salad; Dry Rubbed Pork Spare Ribs with Mac n Cheese & Pickled Green Beans; and Smoked Berkshire Pork Chop with Apricot Preserve, Potato Dumplings, Wilted Greens & Unfiltered Green Olive Oil.
On the side, there’s housemade pickles, and an assortment of sophisticated barbecue sauces.
An appetizer of three kinds of housemade smoked sausage includes a stunning rabbit sausage. By adding blue cheese to the cole slaw and making wilted greens with expensive olive oil, Byres transforms heritage recipes into fine dining with a single wave of the magic whisk.
read more TXChefs4: Haute Heritage: Tim Byres »
Tim Byres at Chicken Scratch