The pulled pork sliders at Little Big’s aren’t causing Carolina pit bosses like Ed Mitchell to lie awake at night, but they are pretty good for Houston, Texas. Try one next time you visit–and don’t forget to get the Sriracha remoulade dipping sauce for your french fries–that stuff is awesome….
Eating Seriously in Texas
Ed Levine, the founder of the James Beard-nominated food blog Serious Eats, is on an eating tour of Texas this week. Yesterday, I picked him up at the airport and rushed him to the Shipley’s on Ella for a hot glazed doughnut. Our second stop was Pierson and Company in…
Foodways Texas (FTX)
Watch for more information about this Texas foodways group in the making.
The New York Times Seeks My Financial Advice
My wife says I’ve got to be the brokest guy ever quoted in the New York Times Financial section. Here’s part of what John Schwartz wrote in There’s No Future in Being an Oracle (Sunday July 12): I DECIDED to take one more crack at this: divining the future by…
BBQ 101 Class at Texas A&M
I’ll be giving the BBQ history lecture for students taking BBQ 101, a three-day professional training session sponsored by the National Barbecue Association at the Texas A&M Meat Science Center in College Station. The course begins on the morning of Tuesday May 12 and ends on Thursday May 14th after…
Texas Barbecue: A Metaphor for Life?
The first thing visitors to SXSW in Austin want to know is: “Where is the nearest barbecue joint and what do I order when I get there?” So this year Joe Nick Patoski organized a Texas barbecue panel at SXSW featuring John Morthland from Texas Monthly, Rick Schmidt from Kreuz…
The Tex-Mex Grill: Barbacoa de Borrego
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,…
