Heritage Hog BBQ

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!

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The Original Cowboy Wok (Discada)

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.

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BBQ Revelations: One Fine Pig

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…

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Do You Like to Shoot Up?

Is injecting a great technique–or a nasty habit? My traditionalist barbecue friends think injecting a pork shoulder or whole hog with brine or flavorings is heresy. The pitmasters of yesteryear certainly didn’t do it. But injecting is standard procedure on the barbecue cook-off circuit. Most competitors, like Chris Lily and…

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Whole Hog: Building the Pit

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…

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East Carolina: Wilber’s Barbecue

At Wilber’s Barbecue in Goldsboro, North Carolina they cook whole hogs over wood coals in the pit house out back behind the restaurant. The pit house actually has a built-in fireplace, but it is no longer used. “It feels like 400 degrees in there with all the pits cooking and…

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Pig Pickin’

Despite my advice to the contrary, my daughter Katie has been pursuing food writing as a career track lately. As much as I wish she would find something better to do for a living, I am very proud of her efforts. Here’s a recent blog post from her regular gig…

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BBQ Products: B&B Charcoal

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…

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Barbecue Time Machine

At dawn on the morning of Sunday October 16, I drove into the parking lot of the Washington Lodge of the Sons of Hermann. As I described in an earlier post, a handful of old fraternal organizations in this part of Texas have preserved the pit barbecue style that was…

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2012 Foodways Texas BBQ Summer Camp

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…

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