Zen BBQ
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 …
“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 …
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 …
Mutton and mutton ribs (bottom right), pork shoulder (left) and beef shoulder clod (top) were the three meat choices at the annual Millheim Father’s day BBQ. German-style red potatoes in …
Dr. Jeff Savell, the head of the Meat Science program at Texas A&M, led the whole hog demonstration at the first annual Foodways Texas BBQ Summer Camp last weekend. In …
They sold boneless point brisket from “Heavy Beef,” but that’s all I know about the Open Air Bar-B-Q. (I read that on the sign.) I suspect it was somewhere near …
Looking for an extra special gift for the Q-head on your Christmas shopping list? How about a three day BBQ camp at the prestigious Texas A&M Meat Science Center? This …
Just in time for the Christmas shopping season, The Washington Post has named The Tex-Mex Grill, one of the Top Cookbooks of 2010. Listed under Ethnic/Regional, the book was described …
Chef Kaiser at Himalaya called the other day and told me to come and sample his Masala BBQ brisket. He rubs the packer’s cut brisket with a garum masala blend …
Catalan chef and barbecue fan Chris Shepherd and yours truly led a Houston Culinary Tour for readers of Texas Highways Magazine last Sunday. It was titled “The Space City World …