There aren’t a lot of Irish people who eat oysters. Which is a shame, since the island has some great ones. I try to recruit new oyster eaters when we have friends over for dinner. Raw oysters on the half shell are a tough sell, but hot smoked oysters, painted with…
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…
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,…
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…
There’s a recipe for Franklin’s brisket in my new book, Texas Eats. There’s also recipes for some other “shade tree barbecue” recipes. And then there’s a real gem of a BBQ recipe tucked away in the hamburger chapter. It’s my version of the BBQ burger at Guy’s Meat Market in…
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…
Barbecued Mutton (Adapted from the Barbacoa de Borrego recipe in The Tex-Mex Grill) Expect strange looks when you invite people over some delicious barbecued mutton. Back in the day, what we now call lamb was known as mutton. (In Australia, it’s lamb up to one year of age, then it…
Here’s some video shot by Jay Francis of the community barbecue we did on March 31 to benefit Foodways Texas. Thanks to Revival Market and the Houston Chowhounds group for their generous support!
