Check out “Made in the Shade,” my article in the August/September issue of Garden & Gun Magazine. The piece includes listings of my favorite Texas shade tree barbecue stands including this group of church ladies in Rosenberg.
Any noteworthy barbecue pits operating on the side of the road, under a tree, or in […]
The ribs are outstanding at Martin’s Barbeque in Bryan. The brisket I sampled was very moist and tender, although it had that slightly steamed texture of a brisket that had been held for awhile in foil or a sealed hotel pan. The German potatoes are a favorite here, but all the sides are excellent. But the real attraction at Martin’s is the ancient Texas barbecue joint atmosphere. The tile floor in the kitchen has been worn down to the cement and the flues above the old brick pits are covered with creosote stalactites.
A producer for the History Channel named Paul La Blanc put this pilot together for a food history show to be called “A Bite of History.” I don’t think the show ever got broadcast–or at least I never heard anything about it. Here is the Texas segment.