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We Got Hacked!

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 […]

Lump Oak Charcoal from Weimar

I learned about B&B Charcoal from the old-timers at the Washington Lodge of the Sons of Hermann. These guys have been barbecueing on an open pit since the 1950s and their lodge has been holding barbecues since the late 1800s, so maybe they know a thing or two.

The modern Texas barbecue smoker […]

Franklin's Beats Snow's: TM BBQ Fest

Snow’s brisket is famous. It comes with the somewhat dubious Calvin Trillin seal of approval. Ever since Texas Monthly rated Snow’s the best barbecue joint in Texas, I have felt it my duty to join the crowd and make a pilgrimage to the hamlet of Lexington. Yesterday, I got lucky–I scored a sample of their brisket at the Texas Monthly Barbecue Festival without a pre-dawn drive in the country.
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Barbecue Time Machine

At dawn on the morning of Sunday October 16, I drove into the parking lot of the Washington Lodge of the Sons of Hermann. As I described in an earlier post, a handful of old fraternal organizations in this part of Texas have preserved the pit barbecue style that was once common all across the South. This Sons of Hermann Lodge was established in 1898 and the members claim that their barbecue tradition goes back that far too.
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Texas BBQ Pork: The Brown Pig


The “Brown Beef” (top), “Brown Pig” (center) and “Little Pig Ham” (bottom) are the three most popular sandwiches at Neely’s Sandwich Shop on East Grand Avenue in Marshall, Texas. The first is made with chopped barbecued brisket and sells for $2.85, the last is made with sliced barbecued ham and sells for $3.25. But the $2.85 chopped barbecued pork sandwich outsells both of the other two by a wide margin–it’s become so iconic that most people mistakenly call the restaurant “Neely’s Brown Pig.”
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2012 Foodways Texas BBQ Summer Camp

Foodways Texas announces BBQ Summer Camp dates and details: From Foodways Texas: “Mark your calendars for June 8-10, 2012, for the Foodways Texas Barbecue Summer Camp held in partnership with the Texas A&M University Meat Science Center in College Station, Texas. Tickets for the camp will go on sale sometime in November and we […]

BBQ Road Trip: Going Whole Hog

BBQ Capital of the World?

After defeating South Carolina in a barbecue contest held in Washington DC back in the 1980s, Skylight Inn declared that tiny Ayden NC was the Barbecue Capital of the World.
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BBQ Road Trip: Pits of the Piedmont

Feediing the cookhouse furnace at Lexington (North Carolina) Barbecue


The array of chimneys sticking out of the brick cookhouse wall at Lexington Barbecue in Lexington North Carolina are very impressive.
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Zen BBQ

Baby J's in Palestine

Last Sunday Chris Shepherd and I lead our World BBQ Tour for the GHCVB. Last Monday I taught a BBQ class at my house with guest instructor and veteran cook-off judge, Richard Flores. Then on Tuesday I met photographer O Rufus Lovett at Baby J’s BBQ in Palestine. Lovett and I worked together on the Saveur story titled Zen and the Art of Barbecue.
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Barbecue in Black and White

Matt Garner's on W Gray, 1985

“The heavily-sauced, chopped East Texas barbecue is a reflection of the fact that it was originally a Negro phenomenon, an ingenious method for rendering palatable the poorer, less-desirable cuts of meat which often were the only ones available to the poor black. Hence most of the attention […]