"...Austin sits along the geographic and cultural line where the American South ends and the American West begins. Our location along the Chisholm Trail, between the hardscrabble ranchland to the west and the rich Blackland Prairie farmland to the east, contributes to our identity as one of several definitive American barbecue regions..."
"...Once we knew when and where the big Texas barbecue fandango was to take place, the next issue was to figure out just how much music we could deliver as a soundtrack to all that good Texas eating. We wanted live music at as many events as possible and some definitive Austin sounds for our guests to take home, in hopes that the tunes would evoke memories of the weekend's gustatory delights for years to come..."
"...Killen's Texas Barbecue in Pearland reached its first birthday at the end of February. In that year, Chef Ronnie Killen may not have perfected barbecue, but he took smoked meats to a new plateau...."
"...Five barbecue joints in one day sounds like a lot of artery-clogging goodness, but if you pace yourself it can be done with few side effects...."
"...3:30-4:15pm: Texas Barbecue What the Hell Is It?: Chris Elley, Art Blondin, Emmett Fox, Robbie Greig, Mick Vann, Dotty GriffithMAP KEY:..."
"...Barbecue is serious business in Texas, and it's an integral part of our state identity. Along with cattle ranches, wildflowers, the oil bidness, and wide-open spaces, barbecue is one of the emblems that we're mighty proud to wear..."
"...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..."
"...The grease fire that broke out at Louie Mueller Barbecue in Taylor Saturday morning reignited Sunday and completely destroyed the restaurant's original ceramic brick pit. Third generation owner Wayne Mueller hopes to have his family's iconic Texas barbecue joint open again by the end of the week...."
"...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...."
"...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...."
"...As the sun set over the Hudson River Saturday, the first ever Smoke@ICC competition kicked off the 8th Annual StarChefs International Chefs Congress. The invitation-only event featured teams from across the country but our focus was the teams from Austin, San Antonio, and Houston, because barbecue bragging rights were at stake...."
"...Many aspects of Austin culture exert a strong gravitational pull – the music, the arts, the food, the attractive surroundings. In the Eighties, Pat Mares and Luke Zimmerman were attracted here by an acclaimed library collection and the music scene, but instead found themselves the creators of a local barbecue legend...."
"...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...."
"...David Alan, Tipsy Texan: Spirits and Cocktails from the Lone Star State Beekman Boys: Josh Kilmer-Purcell and Brent Ridge, The Beekman 1802 Heirloom Dessert Cookbook Addie Broyles, The Austin Food Blogger Alliance Cookbook Tim Byres, Smoke: New Firewood Cooking Lucinda Hutson, Viva Tequila! Diana Kennedy, My Mexico Jarod Neece and Mando Rayo, Austin Breakfast Tacos Daniel Vaughn, The Prophets of Smoked Meat: A Journey Through Texas Barbecue Robb Walsh, The Hot Sauce Cookbook and Barbecue Crossroads Joe Yonan, Eat Your Vegetables: Bold Recipes for the Single Cook Fiction..."
"...Instead of the mainstream model with 2.5 kids and a carport, Hooper and screenwriter Kim Henkel came up with a witty and bleak black comedy that could be taken as an allegory about the generation gap, the co-opting of the hippies by their truly transgressive square counterparts, or, on the leathery face of it, as a down and dirty horror film. It’s no wonder, then, that Hooper’s film has survived the 30 years since its Summer ’73 shoot: Like Bonnie and Clyde and Butch Cassidy and the Sundance Kid before it, the original Chain Saw pits the outsider against the entrenched system, only in this case the true American mavericks are a debased Texas barbecue clan featuring a chainsaw-wielding maniac as their point man..."
"...In the early stages of planning the Taste of Texas Barbecue Field Trip, I was completely unaware that two prominent Texas food writers would publish cookbooks on the all-American subject of barbecue in the spring of 2002. For the record, I've worked with both of these writers..."
"...In the past decade, Texas barbecue culture reached peak popularity, but long before selfies and hashtags existed, barbecue was a simple, staple food with a long history in Central Texas. "Barbecue used to be poor-people food," says Matt Sullivan, the owner of House Park Bar-B-Que..."
"...At least today and at least here, we have an answer: John Lewis, head pitmaster of La Barbecue, spent more than three months toiling in his backyard to create the ultimate dream pit from scratch. [image-1]..."
"...Barbecue has always been serious business in the state of Texas, and pride in one of our bona fide regional cuisines is an integral part of our identity. In the scant decade that has elapsed since the first Southern Foodways Barbecue Symposium in Oxford, Mississippi, and the ancillary Taste of Texas Barbecue Field Trip to Austin in 2002, the whole concept of barbecue has exploded into the national culinary consciousness and conversation..."
"...Do it Yourself Central Texas BBQ Trail Now that you're better acquainted with the members of the legendary barbecue dynasties of Central Texas, we've created an annotated list of the best barbecue joints in the area so you can sample them yourself. Think of it as a Do It Yourself BBQ Tour..."
"...Tuesday-Saturday, 11am-8pm The second generation of a Hill Country BBQ legend, Gary Cooper has been serving his family's style of barbecue in downtown Round Rock since 1985.Louie Mueller Barbecue206 W. Second, Taylor, 512/352-6206..."
"...The second generation of a Hill Country BBQ legend, Gary Cooper has been serving his family's style of barbecue in downtown Round Rock since 1985.Louie Mueller Barbecue206 W. Second, Taylor, 512/352-6206..."
"...Padma announces that the Elimination Challenge is “the most traditional Texas food,” barbecue. (I seriously, seriously beg to differ on this point..."
"...Barbecue is everyman's chance for culinary greatness, where cheap cuts of meat like pork butts, beef briskets, and ribs can magically be turned into everyday haute cuisine with the application of spices and smoke. Most geographic regions in the American South boast a time-honored barbecue tradition..."
"...After nearly two weeks of harsh winterlike conditions, it's finally springtime in Central Texas. Pretty soon the trees will sprout new leaves, the hills will look like Crayola boxes, and every Austinite will make this year's obligatory "drive in the country." It's the perfect chance to see the land outside the loops, mosey down a few two-lane highways, and eat your weight in small-town barbecue..."
"...Black's Barbecue215 N. Main St., Lockhart, 512/398-2712 Sunday-Thursday, 10am-8pm; Friday-Saturday, 10am-8:30pm Bragging rights in this longtime Lockhart mainstay are that Black's is the oldest barbecue restaurant around continually operated by the same family..."
"...It's bold to premiere a documentary about barbecue in Austin, but after traveling to 12 countries to chronicle the world's obsession with meat, there's no place director Matthew Salleh would rather unveil his film. Featuring cameos from locals like Louie Mueller in addition to segments filmed in far-flung places like the Syrian border, the movie takes a global look at the methods and cultures that spring up around preparing meat..."
"...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..."
"...One Austin man stands tall in the fight for animals, environment, and vegans' right to partake in Texas' favorite meal. Blake Newman is hellbent on providing the local meat-free community with the best damn barbecue they've ever had, but this wasn't his original game plan...."
"...Summertime in Texas goes better with the cooling effects of dipping your body in water, sipping an adult beverage, and eating barbecue...."
"...This is all the more impressive given that this look into the world’s many beef-covered foodways also serves as one of SXSW’s most sumptuous feature-length debuts. Barbecue, adapted from Salleh’s 2014 short “Central Texas Barbecue,” divides its time between a dozen countries united in the narrative by their love for the title dish..."
"...(Being an active part of the community takes lots of time outside the restaurant these days.) Food tents were arrayed around the perimeter of the park with bars strategically placed in opposite corners and servers working the crowd with cocktails and wine. Some food booths had predictably long lines, such as those of Paul Qui, representing his East Side King trailer empire and soon-to-open Qui restaurant, and perennial local favorites Uchi and Franklin Barbecue..."
"...[image-1] Robb Walsh's newest book, Barbecue Crossroads: Notes and Recipes from a Southern Odyssey (UT Press, $45, 282 pp.), chronicles his travels across the American South eating barbecue and gathering the stories of the people who prepare it, illustrated with mouth-watering photographs by O. Rufus Lovett..."
"...Editor and staff, Thank you so much for sponsoring and promoting the Central Texas Barbecue Festival [“Sausage Shrines,” Food, Oct. 7]..."
"...Blogger Drew Thornley of ManUpTexasbbq got busy and put together a local barbecue benefit for West with the folks at La Barbecue (1502 S. First St.)..."
"...What’s nearby: Wonder World Caverns and Wildlife Park, Dick’s Classic Car Museum, Herbert’s Taco Hut, and Hays County Barbecue. Original Lazy River [image-3]..."
"...Naturally, there were many DP-themed activities including a Dr Pepper memorabilia silent auction, and Dr Pepper art and photography contest. And what rural Texas festival would dare show its face without a Barbecue Competition?..."
"...Saeed Jones, the Literary Editor at Buzzfeed who grew up in Lewisville, Tex., will be representing his 2014 poetry collection, Prelude to a Bruise, which won the 2015 Stonewall Book Award/Barbara Gittings Literature Award. Aaron Franklin will leave the pit long enough to promote his new tome, Franklin Barbecue: A Meat-Smoking Manifesto..."
"...Hays Co. Food Bank Flood Benefit When: Thu., June 18, 2pm Where: The Moontower Saloon, 10212 Manchaca Who: Weldon Hensen, Eddie & the Evereadys, Andy Macintyre, and delicious Salt Lick barbecue How much: Donation based All proceeds go to Hays County Food Bank..."
"...Founder Bunny Voodoo calls BOT "the Chamber of Commerce for the horror community." They've made a name for themselves recently with their killers in Austin photo ops, where the big three (Jason, Michael, and Leatherface) take to the streets of Austin (and yes, there is something alarming about Leatherface going for barbecue)...."
"...Although I’ve been friends with chef Lou Lambert for years, I’d never seen him present a cooking demo until his appearance in the cooking tent. Lambert was introduced by local barbecue blogger Drew Thornley (www.manuptexasbbq.com) and wowed the crowd with his take on braised beef ribs with green chile cheese grits..."
"...Lambert's Downtown Barbecue co-owners Chef Larry McGuire and third-generation rancher Will Bridges host an Argentine-style live fire cook-out in the Bridges ranch pasture to benefit the Farm & Ranch Freedom Alliance...."
"...The first Texas Chicken Fried Steak Day was celebrated last year at Dallas home cooking institution Norma's Cafe and this year owner Ed Murph has added a tasty twist to the festivities by offering a selection of five chicken fried steak platters that represent the different tastes across the Lone Star State: the Classic with cream gravy; the San Jacinto with chili, Cheddar cheese, jalapenos, and onions; the Panhandle with cream gravy, green chilies, and Jack cheese; the Hill Country with brisket and barbecue sauce; and the By the Border with a chicken fried steak enchilada, rice, beans, and pico de gallo...."
"...Like the original on Barton Springs Road, the windows are industrial glassed garage doors that can be opened to the lake breezes when the weather permits and closed when temperatures soar. The decor is mainly wood and distressed pressed tin, and the atmosphere is rowdy, as one would expect at a brewpub serving Texas-style barbecue...."
"...Sunday-Thursday, 10am-2:30am; Friday-Saturday, 10am-4am This East Austin institution has long been an obligatory stop for hungry music fans after the clubs close. Snackers can order a sandwich, but the real eaters will opt for a combination plate or meat by the pound.Ruby's Barbecue512 W..."
"...This East Austin institution has long been an obligatory stop for hungry music fans after the clubs close. Sam's serves up wonderful slow-smoked brisket, chicken, mutton, and hot sausage (made on the premises) topped with a spicy, tomato-based barbecue sauce that makes the meat sing..."
"...Right after that, George heard about a public meeting hosted by Mark Black and his father Terry, of the Black barbecue family, regarding their plan to turn a property they owned in the Dripping Springs area into a wedding venue. Although the property belongs to Black Market Investments, a business entity owned by Terry Black and his sons, Mark has led efforts to develop the property..."
"...Artz Rib House2330 S. Lamar, 442-8283 Monday-Saturday, 11am-10pm; Sunday, noon-9pm Wood floors, checkered tablecloths, a lush patio, and the sumptuous smell of barbecue surround you..."
"...It's not "indigent defense" or "DNA profile" or even the old reliable "law and order," although we hear a lot at the Capitol about all these concepts. The phrase you need to know is a name really -- the "Houston Barbecue Club," or HBBQC for short..."
"...It isn't difficult to understand why the Mikeska clan has been dubbed Texas' First Family of Barbecue. This dynasty, spread over Central Texas and spanning three generations, was founded in the 1920s when John Mikeska, a Czech immigrant in Taylor, operated a "meat club" with his six sons..."