Clik here to view.
Barbecue: To sauce or not?
By Nathan Smith Bluebonnets, the Alamo and barbecue. True Texans know and can appreciate all three and, as a true Texan, I consider myself a reasonably knowledgeable evaluator of the latter. I’ve...
View ArticleTexans make no ‘misteak’
By Nathan Smith Texans know a good steak when we find it, and last weekend I found more than one at the 8th Annual Texas Steak Cookoff in Hico. Don’t let the event’s name fool you, though. All the...
View ArticleClik here to view.
Memorial Day Feast
By Kelly Bogard On your mark…get set…GRILL! Memorial Day weekend marks the unofficial start of the grilling season. For diehard grillers like me, this means cooking outside almost every weekend, come...
View ArticleClik here to view.
Barbecue – there’s an app for that
By Nathan Smith It’s June in Texas, and that means barbecue. Who am I kidding? Barbecue is a year-round staple in the Lone Star State, so imagine my excitement to learn of Texas Monthly’s latest iPhone...
View ArticleClik here to view.
Dr Pepper Brisket
By Kelly Bogard Sometimes it takes a major happening to remind you how much you love something. Such is the case with Dublin Dr Pepper. Earlier this week, you probably saw Amanda’s post on the sad...
View ArticleClik here to view.
Ode to the pits
By Nathan Smith Last Saturday, I found myself in Llano, Texas. When driving through Llano, it’s almost a sin for a devout Texas barbecue disciple to drive past Cooper’s Old Time Pit barbecue without...
View ArticleClik here to view.
This summer calls for more meat
By Nathan Smith Can you smell that? It’s the unmistakable aroma of the 2012 grilling season. With another Memorial Day in the books, the summer is off to a running start with the return of hot...
View ArticleClik here to view.
Mike’s Baby Back Pork Ribs
By Mike Barnett Talk barbecue in Texas and images of the best brisket in the world dance in my head. I’ve never cooked a decent brisket, but I do know it’s a lengthy process and an art. So I go to one...
View ArticleClik here to view.
BBQ Chicken Pizza Pie
By Kelly Bogard Happy pie day. Boy, are you in for a treat. Oh wait, I think I have something wrong here. It’s Pi, not pie. You know, 3.141592653. Every year since 1988, people have celebrated Pi with...
View ArticleClik here to view.
How saucy are you?
By Julie Tomascik Sweet, spicy, tangy, a hint of tomato or a touch of vinegar. It’s the Lone Star State and we like our choices of sauce. Or no sauce at all. But, no matter our preferences, we can all...
View ArticleCelebrating a happy, healthy Fourth of July
The temperature is rising. The days are getting longer. The Fourth of July is right around the corner. This time of year, there are plenty of ways to celebrate not only our country’s independence, but...
View Article
