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About ZenBBQ

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 [...]

We Got Hacked!

The “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 [...]

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.
read more Franklin's Beats Snow's: TM BBQ Fest »

Deli Man: Starring Ziggy Gruber

Houston delicatessen owner Ziggy Gruber and his Post Oak restaurant, Kenny and Ziggy’s are starring in a movie. Erik Greenberg Anjou, a New York-based independent filmmaker, was in town last week with his production crew working on the documentary which is tentatively titled: Deli Man.
read more Deli Man: Starring Ziggy Gruber »

Texas Cioppino

Chef Maurizio Ferrarese of Quattro Restaurant in the Houston Four Seasons hotel and I collaborated on a Texas cioppino last Friday. Maurizio invited me to join him in the kitchen as part of the Guest Chef series there. I know, I know, I am not really a chef. But I do work in a lot of kitchens–mainly developing Tex-Mex recipes.
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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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NYT on El Real

Restaurant Report: El Real Tex Mex in Houston
Published September 2, 2011

In the darkness of the Montrose neighborhood of Houston, the blaring neon Art Deco sign of a 1930s former movie theater stretches high into the sky. Its bright letters now spell out El Real Tex Mex.
read more NYT on El Real »

Peach Sauce "No Minors"

Blue Bell Homemade Vanilla with brandied Texas peaches is an amazingly tasty combination. Looks like it is going to be the house dessert at my place for quite a while. And pint jars of brandied peach sauce are probably going to be what we give out for Christmas presents this year too. I have 30 pints of the stuff. Funny thing is, I didn’t set out to make this much brandied peach sauce.
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More on Foodways Texas BBQ Summer Camp

From Foodways Texas: This Houston Chronicle story by Greg Morago about our 1st Annual Barbecue Summer Camp brings back tasty memories. Stay tuned for details on our 2nd Annual Barbecue Summer Camp planned for Summer 2012 in College Station. We expect the 2012 camp to sell out, so become a member of Foodways Texas for 10% off registration and to make sure you get first chance to purchase tickets. We had a blast at Texas A&M this year and can’t wait for next summer. Hope to see you there.

Greg’s story after the jump:
read more More on Foodways Texas BBQ Summer Camp »

Chingo Bling in the New York Times

UNITED TASTES Rapping About Tamales and Deportation Photo by Axel Koester for The New York Times Chingo Bling enjoys a taco dinner before performing at the Key Club in West Hollywood. By JOHN T. EDGE Published: May 24, 2011 Chingo Bling talks tamales with John T. [...]