If you find yourself near the London Bridge on Saturday May 5, stop by Texas Joe’s BBQ joint for a Cinco de Mayo brunch party! I’ll be signing books and hanging out all afternoon.
Cinco de Mayo Q at Texas Joe’s Smoked Meats, London
The Campaign for Real Barbecue
My longtime friend John Shelton Reed talked me into joining his barbecue group, The Campaign for Real Barbecue. The organization started in North Carolina to combat the sinking standards there. Many barbecue joints have abandoned cooking with wood or coals and are now roasting their pork shoulders in gas or electric ovens. They…
Archibald’s BBQ Movie from SFA
Word on the Street
[View the story ” Barbecue Crossroads: Notes & Recipes from a Southern Odyssey” on Storify]
Some Like it Hot
[View the story “Barbecue and Hot Sauce Books” on Storify]
Dallas Morning News Review: Barbecue Crossroads
Thanks to Eve Hill-Agnus and the Dallas Morning News for the wonderful review of Barbecue Crossroads: By EVE HILL-AGNUS Special Contributor food@dallasnews.com Barbecue Crossroads is an odyssey — not merely in miles logged from Texas to the Carolinas while documenting the disappearing art of old-fashioned, wood-fire barbecue. It’s a journey…
Book Release Update:
[View the story “Barbecue Crossroads: Now on Sale!” on Storify]
UPDATE: Barbecue Crossroads
100 advance copies of Barbecue Crossroads will be sold by Foodways Texas at the Barbecue Symposium April 4-6 as a fund-raiser for the organization. In stories, recipes, and photographs James Beard Award-winning writer Robb Walsh and acclaimed documentary photographer O. Rufus Lovett take us on a barbecue odyssey from East…
Book Review: Legends of Texas Barbecue
Many thanks to Brette Sember for her recent review of Legends of Texas Barbecue on the Lonely Planet’s Traveler’s Library blog. Big Barbecue in Texas The book starts with a detailed history of how Texas barbecue began (10,000 years ago with the Caddo Indians) and evolved as different peoples came…
Mustard BBQ Sauce Recipe
Harley Goerlitz, the famous Texas cook-off competitor, told me he entered the mutton category of a cook-off in Tennessee. His entry was shunned by the judges because it didn’t include mustard barbecue sauce—the traditional accompaniment to mutton. “Now I know,” Harley said with a shrug. While researching our new barbecue…
