[View the story " Barbecue Crossroads: Notes & Recipes from a Southern Odyssey" on Storify]
 
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 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 Texas [...]  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.
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.  Tim Byres at Chicken Scratch read more TXChefs4: Haute Heritage: Tim Byres »  Check out this week’s feature story in the Houston Press on our latest research project: “Barbecue is one of the oldest artisan food traditions of the Americas. For the past few years, I have been crisscrossing the Old South documenting Southern barbecue culture. When I set out, I expected to trace American barbecue [...]  Texas Eats has a new sister website named ZenBBQ. It got started after photographer O. Rufus Lovett and I started working on an upcoming book about Southern barbecue. Friends and associates pointed out that while the Arkansas, Alabama, Carolina and Tennessee stories I was posting were interesting, they didn’t make a lot of sense [...] Despite my advice to the contrary, my daughter Katie has been pursuing food writing as a career track lately. As much as I wish she would find something better to do for a living, I am very proud of her efforts. Here’s a recent blog post from her regular gig at Whisked Foodie: http://whiskedfoodie.com/chefs-rant/a-happy-birthday-pig-pickin-party/ A Happy Birthday Pig Pickin’ Party
He lifted the lid of his smoker to reveal two big ol’ hunks of beautifully barbecued meat, a whole pork shoulder, and a ham, which he’d had cooking low and slow for 26 hours. It came off the heat and onto the cutting board, where he pulled back the skin and separated the fat from the crispy edges from the tender, fatty midlands, all of which got pulled apart and thrown into a big bowl. We all gathered round and pitched in for a regular pig pickin’ party.  
The box of chipotle-almond chocolate bark I got from Expressions Fine Chocolate on Wilcrest may have been the best appreciated Christmas gift this year. I got it for my wife, but I am “helping” her eat it. Judging by the front room at Expressions Fine Chocolate, it looks like the place [...]  The RobbWalsh.com “Texas Eats” website was down for more than a week due to technical difficulties. If you tried to find us while were out of commission, we apologize. It seems our server got raided by interweb evil doers. We ended up with the “WordPress Pharma Hack.” Every time we tried to send [...] |
  
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