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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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2012 Foodways Texas BBQ Summer Camp

Foodways Texas announces BBQ Summer Camp dates and details:
From Foodways Texas: “Mark your calendars for June 8-10, 2012, for the Foodways Texas Barbecue Summer Camp held in partnership with the Texas A&M University Meat Science Center in College Station, Texas. Tickets for the camp will go on sale sometime in November and we hope to announce a preliminary schedule of panels, pitmasters and events at that time. We will also expand the camp slightly to include a full day Friday and Saturday, as well as a half-day on Sunday. We expect you’ll be covered in at least four different types of wood smoke and have brine stains all over your clothes by the time you leave.

If hanging around in meat lockers sounds like fun...

Last summer’s camp was a huge success so we anticipate high demand for a limited amount of tickets. We allow Foodways Texas members to buy tickets at a discounted rate for two weeks before we open up sales to the general public, so we suggest you become a member September 1st, when we open up 2012 membership in order to secure the best chance to attend. If you have questions regarding the camp please address them to our director, Marvin Bendele, at or call our office at 512-232-8560.”

BBQ Road Trip: Going Whole Hog

BBQ Capital of the World?

After defeating South Carolina in a barbecue contest held in Washington DC back in the 1980s, Skylight Inn declared that tiny Ayden NC was the Barbecue Capital of the World.
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BBQ Road Trip: Pits of the Piedmont

Feediing the cookhouse furnace at Lexington (North Carolina) Barbecue

The array of chimneys sticking out of the brick cookhouse wall at Lexington Barbecue in Lexington North Carolina are very impressive.
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Reverend Baby J’s BBQ

Baby J's in Palestine

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 judge, Richard Flores. Then on Tuesday I met photographer O Rufus Lovett at Baby J’s BBQ in Palestine. Lovett and I worked together on the Saveur story titled Zen and the Art of Barbecue.
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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 »

Real Texas BBQ: Last of the Open Pits

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 butter and pinto beans were the sides. There was also plenty of white bread, raw onion slices and pickles available. Beer was sold inside the hall, along with desserts. I lost a couple of bucks gambling on the Cake Wheel.

The Millheim Harmonie Verien fires up the old-fashioned open pit out back only once a year and cooks barbecue for the whole community. It’s a fund-raiser for the preservation of the dance hall. Some of the pit masters at this barbecue have been cooking for more than forty years. The German singing society was organized on August 30, 1872. The original music hall no longer exists, the current hall was built in 1938. Members of the Millheim Harmonie Verien claim their barbecue tradition goes back over a hundred years.

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Foodways Texas BBQ Summer Camp

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 fact, the pit was located in Dr. Savell’s backyard. The three day crash course in barbecue arts and science included some thoughts about BBQ culture from me, a sneak preview of a new Foodways Texas movie about pit master Vencil Mares of Taylor Cafe, and a whole lot of hands-on seasoning, smoking and work in the meat science lab.
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Do You Recognize This Place?

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 San Antonio because of that’s where most of the other restaurants in this folder were. But if you happen to recognize the place, I would love to know more about it.

The Ultimate Christmas Gift for Q-Heads

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 weekend seminar on barbecue cookery will feature sessions on butchering and the science of barbecue by Texas A&M Meat Science professors. It will also include a food lab on formulating rubs and sauces presented by a spice industry expert. Cooking demonstrations will include beef, pork and chicken. Seasonings, woods, and techniques like brining and injecting will be presented and the results will be compared.
read more The Ultimate Christmas Gift for Q-Heads »