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 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 [...]
  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 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.   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. read more BBQ Road Trip: Pits of the Piedmont »   Two Piece Basket at Hill Country Chicken in NYC The fried chicken at Hill Country Chicken in Manhattan was pretty good, so were the french fries and cole slaw. The chicken was fried to perfection, it would have been really great if they hadn’t sprinkled so much salty seasoning on it at the end. And I like a lot of salt. 
I thought this was a hallal pizzeria, what’s with the pepperoni?” I asked the Mexican-American pizza maker. “It’s hallal pepperoni–it’s made out of beef,” he replied.   Chris Shepherd Chef Chris Shepherd’s new restaurant, Underbelly, will be next door to the Hay Merchant Craft Beer Bar in the old Chances building–across the street from our very own Tex-Mex joint, El Real! I ran into Shepherd at the Farmer’s Market last weekend. Alison Cook had just reported the news. Underbelly will [...]  The Greenberg Smoked Turkey My family consumed two Greenberg Smoked Turkeys and a turducken over the Thanksgiving holiday. (There were 26 of us.) I didn’t know the fascinating story of the Greenberg Smoked Turkey until I read about it in my friend John T. Edge’s column in his New York Times. The Tyler, Texas turkey smoking operation turns out some 200,000 birds every holiday season and they’ve been at it for decades. As soon as I heard about it, I had to try one.  |
  
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