We Got Hacked!
The RobbWalsh.com “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 …
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Edna's Fried Chicken
The reason I got a huge Lodge Chicken Fryer was to make Edna Lewis’s famous chicken recipe. It was over a year later that I actually got around to making …
My Bumper Crop of Easter Eggs
What a year for radishes! A couple of months ago, I bought a mixed radish seed blend from Johnny’s Seeds called Easter Egg. I planted the seeds in mid-October and …
Denis Wilson Reborn as Chickenman
Seafood chef Denis Wilson, the name behind Denis’ Seafood and the late Jimmy Wilson’s Seafood and Chop House, is back in business in a North Houston fast casual restaurant called …
Lump Oak Charcoal from Weimar
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 …
Long Point Creole
Longpoint Creole is the title of a short talk I’ll be giving at the Houston Public Library tomorrow as part of Writing and C/Siting, a series of lectures and readings …
Oyster Season Delayed
Today, November 1, is the traditional opening of the Texas oyster season. But opening day has been postponed due to a massive outbreak of “red tide.” The red tide bloom …
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 …
Barbecue Time Machine
At dawn on the morning of Sunday October 16, I drove into the parking lot of the Washington Lodge of the Sons of Hermann. As I described in an earlier …
Texas Eats: The New Lone Star Heritage Cookbook
From Ten Speed Press, release date March 6, 2012 Preorder from Amazon