Once the holiday is over, what will you do with all that smoked meat and how will you cook with as little effort as possible next week? Come with us, and we’ll show you three smart and easy recipes.
Clean out your fridge with the flavors of New Mexico. Red chile sauce and plentiful cheese can cover just about anything deliciously.
Being overwhelmed with smoked meat is a good problem to have. Here are some tips for turning all that ‘cue (and sides!) into tasty meals all week long.
When wings get too expensive at the grocery store, use a cheaper cut of chicken to get an even more flavorful effect for your next party.
Corsicana-based pitmaster Kevin Bludso shares his family's fascinating story—alongside a multitude of recipes—in a new cookbook.
Thickly sliced cabbage, coated in olive oil and imbued with oaky smoke, makes for a worthy main course or the best side dish at the table.
This surprising barbecue dish is taking over local menus—and it's so good, our barbecue editor developed his own recipe.
This low and slow cooking technique locks in smoky flavor and juicy, tender meat.
Leonard Botello IV shares a longtime family recipe that’s become a staple at the Houston joint.
In honor of the State Fair of Texas, here’s how to enjoy these annual treats at home.
A simple recipe is all it takes when you use Texas pasture-raised lamb.
With some advice from Roy Perez of historic Kreuz Market, I smoked a delicious dinner that couldn’t have been easier.
How to get a Muenster-Parmesan crust with a nice, smoky flavor.
For my experiment, I used a beer marinade from Valentina's, a kalbi-style marinade from Roy Choi, and a simple rub.
An underrated cut of meat, tri-tip is a practical (and delectable) choice as beef prices skyrocket.
How to turn pork slices into a juicy steak without leaving your kitchen.
The secret lies in an old barbecue trick.
Using history as a guide—especially Frank X. Tolbert's priceless Texas reporting—I set out to create the ideal BBQ complement.
Move over, fruitcake. Turn sausage into the hallmark of your next holiday party.
The perfect Frito pie awaits! Skip hours of cooking time by bringing home the brisket (and a few other key ingredients) from your favorite BBQ joint.
Lay off the sugar.
This sauce is for smoked meats—not chicken fingers or French fries.
This sauce is for smoked meats—not chicken fingers or French fries.
Decadent? Sure. Delicious? Absolutely.
The best cut of beef your butcher won't sell.
From dry to done in 90 minutes.
Leaning on the Texas crutch.
Smoking on a backyard grill.
The wonders of beef fat.
If you’ve never heard of the reverse sear, then the best steak of your life is still in your future. Ever since I first used the reverse sear method, I haven’t cooked a steak any other way. It’s that good. And simple.What is a reverse sear? The name sounds a little odd,
Brown sugar, white sugar, and honey are all common sweeteners in the pitmaster’s arsenal. They’re great in a pork rub or on chicken to accelerate the browning of the skin. In fact, sugar might be the most popular ingredient in commercial barbecue rubs, which is why I was excited to learn
Tootsie Tomanetz has been cooking barbecue for fifty years, an art she didn’t start practicing professionally until she was in her thirties. When she began her career in Giddings, offset smokers weren’t nearly as popular as they are today. Then, barbecue was cooked directly over wood coals, and that’s the
I grew up with an aversion to beef offal. My mother would basically force-feed us beef liver, and I couldn’t stand the stuff. I still can’t, but when I asked a rep from 44 Farms about cuts they had a hard time selling, beef heart was near the top
Perhaps you’ve seen it on a menu and have been too embarrassed to ask if what you’re ordering is a sandwich full of bones. That’s understandable. “Rib sandwich” does sound like a dental episode waiting to happen, and while yes, it does have bones, it’s often the best deal at a Texas
Smoked sausage is a pillar of Texas barbecue. We talk a lot about the staggering sausage varieties—pork, beef, fine-grind, coarse-grind, hot guts, jalapeno-cheese, macaroni and cheese—but what’s discussed less frequently is what we stuff those fillings into: the casings.Last week I went on a barbecue tour with Greg Mueller of
Not quite bacon, not quite chicharrones, puffy pork belly is the Goldilocks zone between the two, a dish that emerges when one makes the decision to deep fry a skin-on pork belly.I’ve written before about how much I love the crispy pig skin that gets chopped into the barbecue at Skylight
When a process is notoriously complicated and unpleasant, people tend to trot out a time-worn idiom: you don’t want to know how the sausage gets made. While the saying is especially useful when it comes to any political bureaucratic dealing, it’s a bit derogatory and it slightly diminishes the art of the craft,
Over the last few days, I’ve shared recipes for a from-scratch ham, a smoked fried turkey, and a smoked pork crown roast. Now for the mother of all holiday meal centerpieces: the prime rib.Aside from beef tenderloin, prime rib is usually the most expensive
Pork crown roast is a popular cut with an inferiority complex. It wants to be taken as seriously as prime rib, thought it would probably settle for the respect of rack of lamb. Alas, a bone-in loin of commodity hog isn’t much to look at, so butchers dress it up by making
I’m of the opinion that most foods can be improved when they’re smoked, and one of my favorite dishes that proves this proclaimed axiom is smoked turkey. We’ve got plenty of great options in Texas, all of which likely beat the oven-roasted turkey that your family overcooked at Thanksgiving. But when it
Do you have a ham brining in the refrigerator? No? Then go back to step one here. (Don’t worry. If you missed step one, there’s still time for a New Year’s ham.) For everyone whose ham is about to complete its salt-water bath, here’s what to do next.After
Yes, really. Make a ham. From scratch. Don’t just reheat one from the grocery store like you did for Easter. You still have the time to get it on if you start now. After a seven- or eight-day brine, you can have one you can call your own on your
Chicharrón, pork rinds, gratons, cracklins—call them what you like, but fried hog fat with the skin on is a wonderful thing. I recently attended a Louisiana boucherie (what is essentially a communal gathering where a whole hog is butchered and broken down; read more about it here), and I was
