on the range

Barbecue

La Barbecue Turns Up the Heat With Secret Pit Technology

It's an age-old question that persists even today in the dark art of Meat Alchemy: Does the wand make the magician or does the magician make the wand? Read More | Comment »

10:45AM Fri. Apr. 26, Kenny Pailes

Was the Foodways Texas Symposium Worth the Price?

What is a Barbecue Symposium, and who would pay $280 to attend such an event? It turns out I’m one of those people, and I spent three days eating, talking, and thinking about one aspect of our state’s most distinctive culinary heritage, barbecue. Read More | Comment »

10:00AM Sun. Apr. 14, Rod Machen

Barbecue Crossroads: Notes & Recipes From A Southern Odyssey

A "closed" sign on a barbecue joint door is just an invitation to talk to the folks running the fried pie kitchen next door. An offer of catfish at another shack famous for (but sold out of) spicy brisket is only an excuse to explore the religious roots of African-American barbecue in America. Read More | Comment »

9:45AM Thu. Apr. 4, Kenny Pailes

Full Custom Gospel BBQ Guru Daniel Vaughn Takes a Statewide Tour

Anyone who has recently researched Texas barbecue joints figures out real quick that the arbiter of solid, unbiased, no B.S. information is a blogsite known as "Full Custom Gospel BBQ," started in 2008 by a barbecue-phile named Daniel “BBQ Snob” Vaughn. Now Vaughn has literally written the book on the subject of Texas barbecue. Read More | Comment »

9:30AM Thu. Apr. 4, Mick Vann

Barbecue Crash Course Kicked Off Interactive for 5th Year

We've discovered a fool-proof way to attract much-needed rain to the Austin area at the end of the first week of March every year. Just invite 500-600 out-of-town guests to an outdoor lunch party featuring Central Texas barbecue legends, and the rains (and the people) will come Read More | Comment »

4:05PM Wed. Mar. 13, Virginia B. Wood

Top 10 Blogs of the Year

One of our current goals here at the Chronicle is to not only put out a solid and informative print issue each week, but to provide our readers with interesting daily content on our website, whether that be breaking news, a review of the previous night's big show, or a Downton Abbey recap. Read More | Comment »

4:11PM Wed. Jan. 9, Mark Fagan

'BBQ Pitmasters' Returns on a New Network

After making the switch from The Learning Channel to the Destination America Network, BBQ Pitmasters’ new season starts up this evening. This season will showcase 15 of the country’s top competition and restaurant barbecue experts butting heads, and Austin's own Aaron Franklin is once again one of the judges. Read More | Comment »

10:30AM Sun. Dec. 16, 2012, Mick Vann

12 Days of Smoked Meats

Stiles Switch BBQ & Brew (6610 N. Lamar) pitman Lance Kirkpatrick is celebrating their first anniversary and getting into the holiday spirit by smoking a different off-menu meat item every day for the next 12 days. He's smokin' everything but a partridge in a pear tree! Read More | Comment »

2:50PM Tue. Dec. 11, 2012, Virginia B. Wood

'Texas Monthly' Seeks Submissions for Top Barbecue Joints

Texas Monthly's barbecue experts are about to hit the road in search of our state's top 50 barbecue joints, an expedition they pursue every five years in preparation of the definitive list of Texas barbecue royalty. So if you've discovered the heir to Snow's or this year's Aaron Franklin, Pat Sharpe wants to know all about it. Read More | Comment »

3:45PM Tue. Oct. 30, 2012, Virginia B. Wood

Where to Feed the Guy Who Wrote the Book on Meat

This past Sunday, my old buddy Bruce Aidells was in town appearing at the Texas Book Festival and he contacted me about getting together to strap on the feed bag while he was in town. I was tasked with figuring out where and what to eat. Read More | Comment »

2:05PM Tue. Oct. 30, 2012, Mick Vann

BBQ With Franklin Is on YouTube

The BBQ with Franklin web series debuts on YouTube October 25, but KLRU's Indiegogo campaign to raise the $16,000 necessary to produce the entire 8-show series is ongoing. As of yesterday, the campaign had raised over $10,000 but still needs more donors. Read More | Comment »

3:33PM Thu. Oct. 25, 2012, Virginia B. Wood

Traveling Barbecue Road

I confess: until this summer, I had never seen a brisket. I'm German, you see. Where I am from, cooks throw brisket in a machine called a masticator because they do not know how to cook it to make it tender. All my life, I thought barbecue stood for a sauce that tastes like sweet, artificial smoke. Then, two and a half months ago, I came to Texas. Read More | Comment »

4:15PM Wed. Oct. 3, 2012, Takis Würger