On Saturday I’ll be giving a talk titled “Wurst BBQ in Texas” at the Texas Dance Hall Symposium at the Round Top Festival Institute. I am planning on showing a BBQ history video and passing out some interesting examples of Czech and German BBQ sausage to keep the audience awake. I’ll be signing copies of Legends of Texas Barbecue Cookbook at the end of the day.
Then on Sunday, I’ll be leading the “World BBQ Tour” with Chef Chris Shepherd from Catalan restaurant in Houston. Chris is the pig butcher around here, and he knows his stuff. It’s a special edition of the Houston Culinary Tours for Texas Highways readers sponsored by the Greater Houston Convention and Visitors Bureau. We plan to eat Texan, Korean, and Mexican barbecue on the excursion. Then we’ll end up at 99 Ranch Market for Chinese BBQ pork and duck and a little shopping.