At El Hidalguense, the Huatecan restaurant on Long Point Road in Houston, barbacoa de borrego is the special on Sundays. The seasoned lamb is cooked in a built-in pit lined with maguey leaves. The rich broth from the bottom of the pot is the first course, followed by barbecue lamb…
Houston “Where the Chefs Eat” Culinary Tours are offered by the Houston Convention and Visitor’s Bureau. Sunday, February 26, 2012: World BBQ with Chef Chris Shepherd and Robb Walsh Underbelly’s Chef Chris Shepherd and Cookbook Author Robb Walsh team up to showcase the best—and culturally-inspired—BBQ Houston has to offer. Of…
Last Sunday Chris Shepherd and I lead our World BBQ Tour for the GHCVB. Last Monday I taught a BBQ class at my house with guest instructor and veteran cook-off judge, Richard Flores. Then on Tuesday I met photographer O Rufus Lovett at Baby J’s BBQ in Palestine. Lovett and…
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…
Catalan chef and barbecue fan Chris Shepherd and yours truly led a Houston Culinary Tour for readers of Texas Highways Magazine last Sunday. It was titled “The Space City World BBQ Tour” and it was meant to show off the wide variety of restaurants that serve some kind of BBQ…
Watch for more information about this Texas foodways group in the making.
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,…
