Tomorrow is Father’s Day–and I will be celebrating as usual at the Annual Millheim Father’s Day Barbecue. Come eat some barbecued beef, pork and mutton and gamble for cakes at the cake walk. Millheim Harmonie Verein’s Annual Father’s Day Barbecue Father’s Day Millheim Harmonie Verein’s Dance Hall 3384 FM 949…
At the first Camp Brisket on January 11 and 12 at Texas A&M Meat Science Center in College Station, Dr. Davey Griffin helped us understand the mysteries of barbecueing a beef brisket by dissecting one and showing us where the different muscles and fat pockets intersected. Then Dr. Jeff Savell…
Foodways Texas and Texas A&M Meat Science Center present: Camp Brisket 2013 Camp Brisket January 11-12, 2013 College Station, Texas We’re trying something new this year in partnership with the Meat Science Section in the Department of Animal Science at Texas A&M University. We will hold a second barbecue camp,…
When Springer, the world’s leading science and technology publishing company, hosted a three day conference in Houston, they wanted to see a little slice of Texas, but they only had three hours on a Tuesday night. So I arranged a bus trip around town to drink Texas beer, sample some…
Ronnie Killen is competing in the “Come and Take It!” BBQ competition this weekend in Gonzales. In July, he cooked in the Moulton Jamboree Cook-off. His team is doing pretty good–they have taken a couple of overall medals. He bought a new pit from Klose which he is still breaking…
Barbecue Top 10 lists, BBQ restaurant ratings, rib rankings and all the rest of it are, as the Buddhists would say, illusion. There is no best barbecue, anymore than there is a best symphony or a best painting. This website is about the art, the culture and the Zen of…
The “cowboy wok” is legendary in South Texas. I have known about them for a long time, but I never had one until recently. And now it is one of those pieces of backyard barbecue equipment I just can’t live without.
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 their lodge has been holding barbecues since the late 1800s, so maybe they know a thing or two. The modern…
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….
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 and then smokes it in his kitchen smoker. Kaiser’s barbecue sauce is an eyebrow-raising blend of commercial barbecue sauce and…
