The first whole hog I ever barbecued came out amazing–but then again, I had a lot of help. Starting with Morgan Weber, my pig farmer/butcher. The meat had a melt-in-your-mouth texture, thanks to the marbling on the Red Wattle/Mangdalista heritage hybrid Morgan bred for his Houston store, Revival Market. Morgan’s…
My friend Richard Flores, a veteran barbecue cook-off competitor, has always wanted to cook whole hogs in a classic Southern pit. And I have to come up with a whole hog recipe for my upcoming Southern barbecue cookbook. So we decided to work together on the project. I showed him…
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…
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,…
