Like many beloved cuisines of Texas, barbecue derives from recipes and techniques that used lesser cuts of meats and inexpensive ingredients to serve a working-class population.  The barbacoa we get today in Texas is generally traced to a cooking technique in Mexico where cuts of lamb or goat are wrapped in maguey (agave) leaves and placed in underground pits with smoldering coals, covered, and left to slow-cook for hours.  Tradition suggests that the vaqueros of South Texas would acquire…

Barbacoa and the tradition of Tejano barbecue

Like many beloved cuisines of Texas, barbecue derives from recipes and techniques that used lesser cuts of meats and inexpensive ingredients to serve a working-class population. The barbacoa we get today in Texas is generally traced to a cooking technique in Mexico where cuts of lamb or goat are wrapped in maguey (agave) leaves and placed in underground pits with smoldering coals, covered, and left to slow-cook for hours. Tradition suggests that the vaqueros of South Texas would acquire…

Texas barbecue lands in Paris, France.

Texas barbecue lands in Paris

[...] a confession.  Barbecue crab is not really barbecue by our usual definition of meat cooked and flavored using smoke.  Galveston was a long-time destination for Houstonians, with the Bolivar Peninsula becoming another popular spot for residents of Beaumont and Port Arthur.  According to a 1991 article in Texas Monthly, the stepson of the owners of Granger's was flavoring a batch of cooking oil with a commercial spice mixture called Sexton's Alamo Zestful Seasoning.  A bucket of cleaned…

Barbecue crabs are a Southeast Texas original

[...] a confession. Barbecue crab is not really barbecue by our usual definition of meat cooked and flavored using smoke. Galveston was a long-time destination for Houstonians, with the Bolivar Peninsula becoming another popular spot for residents of Beaumont and Port Arthur. According to a 1991 article in Texas Monthly, the stepson of the owners of Granger's was flavoring a batch of cooking oil with a commercial spice mixture called Sexton's Alamo Zestful Seasoning. A bucket of cleaned…

Davis family among the founders of Houston's early barbecue scene.

A founding family of Houston barbecue

Davis family among the founders of Houston's early barbecue scene.

If ever there was a case of "killing the goose that lays the golden egg," it would be the city of Austin imposing harsh restrictions on its wildly popular barbecue scene.  Aside from the financial burden - smoke scrubbers can cost $20,000 or more - many established Austin pitmasters protested that they'd never had a complaint.  Renteria seems to have gotten the message - he's backed off the original proposal somewhat by changing the focus of the ordinance to barbecue trailers.  [...] the…

Have we reached peak barbecue?

John Lewis balances tradition, progress at Austin's la Barbecue

These "brothers" bond over barbecue and bring a new style of smoked meat to Houston's diverse food scene.

Asian barbecue entrepreneurs let Houston's diversity inspire their meat

Asian barbecue entrepreneurs let Houston's diversity inspire their meat The Wongs, veterans of the Houston club scene, set up a DJ system in another corner and blast out hip-hop and dance music.

New Zion Missionary Baptist Barbecue supports the church and hungry souls.

A bastion of barbecue tradition in the piney woods of East Texas

New Zion Missionary Baptist Barbecue supports the church and hungry souls.

Pitmasters face dilemma of keeping customers happy with menu prices while still being able to make a profit  Though prices have stabilized and have even gone down recently, many barbecue fans still cringe when paying $15-$20 per pound for their beloved smoked brisket.  There's even the occasional whisper that barbecue joints may be taking advantage of the demand to make more money.  To understand why barbecue joints are struggling to maintain a balance between value to customers and their…

The raw and the cooked: economics of barbecue

Pitmasters face dilemma of keeping customers happy with menu prices while still being able to make a profit Though prices have stabilized and have even gone down recently, many barbecue fans still cringe when paying $15-$20 per pound for their beloved smoked brisket. There's even the occasional whisper that barbecue joints may be taking advantage of the demand to make more money. To understand why barbecue joints are struggling to maintain a balance between value to customers and their…

For those mom-and-pop barbecue joints that serve the typical barbecue consumer on a daily basis, the most popular menu item often is the humble barbecue sandwich.  Faced with rising beef prices and relatively limited creative opportunities involved in smoking a brisket, ambitious pitmasters are using the lowly barbecue sandwich as a canvas to economically combine ingredients in new and inventive ways.  Untrimmed cuts of less-expensive beef shoulder or brisket were chopped up so that the meat…

Sandwiches: The unsung heroes of Texas barbecue

For those mom-and-pop barbecue joints that serve the typical barbecue consumer on a daily basis, the most popular menu item often is the humble barbecue sandwich. Faced with rising beef prices and relatively limited creative opportunities involved in smoking a brisket, ambitious pitmasters are using the lowly barbecue sandwich as a canvas to economically combine ingredients in new and inventive ways. Untrimmed cuts of less-expensive beef shoulder or brisket were chopped up so that the meat…

Pork ribs, pulled pork, "beer can" chicken and sliced brisket are smoked using almond, cherry, hickory and oak woods.  Which is just fine with wine bar manager Andrew Seagrave, who is tasked with pairing the barbecue with the Bounty Hunter's constantly changing list of more than 400 wines.  The vinegary nature of a pulled pork or a light spice rub on a rib works well with Napa Valley's well-known pinot noirs.  Riesling, a white wine known for its sweetness and high acidity, also pairs well…

Barbecue and wine: The final frontier

A table filled with a flight of wine pairings as well as brisket, pork ribs and pulled pork at the Bounty Hunter Wine Bar & Smokin’ BBQ in Napa, Calif. Reid / ONLINE_YES


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