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…
The Ultimate Christmas Gift for Q-Heads
Chrіѕtmаѕ іѕ оnе of thе mоѕt іmроrtаnt аѕ wеll аѕ рорulаr fеѕtіvаlѕ celebrated throughout thе уеаr. Christmas іѕ thе kіnd оf festival thаt іѕ ѕо popular thаt it is сеlеbrаtеd іn mоrе than 160 соuntrіеѕ thrоughоut the wоrld, bу аdultѕ аnd сhіldrеn аlіkе, people look to spent time with their…
Washington Post Lauds The Tex-Mex Grill
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 as: “Full of personality and great ideas; a must for carnivores.” Many thanks to Washington Post cookbook reviewer Bonnie S….
The Real Chappell Hlll Sausage
“Wurst BBQ in Texas” was the title of the talk I gave at the Texas Dance Hall Symposium in Round Top on Saturday. I passed out samples of German sausage from Burton’s and Polish sausage from Chappell Hill Meat Market, all in natural casings. The Chappell Hill Meat Market and…
Memorial Day Smoke Signals
Update: Here’s what our Memorial Day barbecue looks like after five and a half hours of smoking. I think the pork is done, but I’m going to hit it with a wine jelly and mustard glaze just for the hell of it.
Gil Vrazel’s Czech Barbecue Shack
If you’re driving hungry on Highway 71 this weekend, consider skipping the burgers and kolaches at Hruska’s in Ellinger and visiting Gil Vrazel instead. Gil’s Bar-B-Que Shack is that little place just south of Hruska’s that’s only open on Saturday and Sunday. Gil and his wife work at the auction…
Foodways Texas (FTX)
Watch for more information about this Texas foodways group in the making.
The New York Times Seeks My Financial Advice
My wife says I’ve got to be the brokest guy ever quoted in the New York Times Financial section. Here’s part of what John Schwartz wrote in There’s No Future in Being an Oracle (Sunday July 12): I DECIDED to take one more crack at this: divining the future by…
BBQ 101 Class at Texas A&M
I’ll be giving the BBQ history lecture for students taking BBQ 101, a three-day professional training session sponsored by the National Barbecue Association at the Texas A&M Meat Science Center in College Station. The course begins on the morning of Tuesday May 12 and ends on Thursday May 14th after…
The Tex-Mex Grill: Barbacoa de Borrego
From the Houston Press Eating Our Words blog: This recipe originally appeared during the rodeo barbecue cook-off. It’s complicated, but the results are spectacular. Borrego actually means mutton in Spanish, but for some reason, Anglos are more comfortable translating it to “lamb.” Which is odd when you think about it,…
