Steven Raichlen's Barbecue! Bible

Posts Tagged ‘Texas’

Planet Barbecue

Raichlen’s 10 Best BBQ and Grill Restaurants of 2013

Raichlen’s 10 Best BBQ and Grill Restaurants of 2013

Barbecue’s golden age? That would be when such barbecue legends as Charlie Vergos grilled ribs in Memphis, Arthur Bryant smoked burnt edges in Kansas City, and Big Bob Gibson slathered chicken with white barbecue sauce in Decatur, Alabama. But if you’re waiting for me to complain that barbecue just isn’t what it used to be, guess again. It’s better. A new generation of pit masters, like Tim Rattray in San Antonio or Hugh Mangum in Manhattan, has taken over. Only now, they’re cooking with heritage pork, grass-fed beef, and organic or natural chicken. They respect tradition to a point (consider Aaron Franklin’s textbook brisket). But they’re also broadening our notion...

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Planet Barbecue

8 Must-Try Regional Barbecue Sauces

8 Must-Try Regional Barbecue Sauces

A few years ago, I was discussing barbecue with uber chef Thomas Keller of French Laundry and Per Se fame. “Where I come from,” he said, “the sauce is the barbecue.” Sorry, Chef, but in this barbecue community a lot of folks would beg to differ. For most smoke fanatics, barbecue is the long, slow, smoky cooking of meat in a pit and the sauce is a supporting player. But supporting actors play a major roll, too. (Just watch the Oscars.) As you travel America’s barbecue trail, you’ll find some pretty formidable sauces. This lip-licking...

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Planet Barbecue

The Best Brisket in Texas? Franklin BBQ

The Best Brisket in Texas? Franklin BBQ

If you want to experience the best brisket in Austin and possibly all of Texas, eat at Franklin BBQ. It won’t be easy. You’ll line up at 8:30 in the morning outside a turquoise cinderblock building on a nondescript street corner. If you come in summertime, you may endure triple digit heat. Regardless of the time of the year, you’ll stand in line with 400 other barbecue addicts (doesn’t anyone in Austin work?) for 2 1/2 hours until the restaurant opens at 11 a.m. And...

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Planet Barbecue

Raichlen on Regional-Style Ribs!

Raichlen on Regional-Style Ribs!

You might think that a rib is a rib is a rib -- throw enough spice and wood smoke in its general direction, and you'll wind up with respectable bones. The fact is that, while cooking ribs is not complicated, there's an enormous amount of technique, tradition, lore, and yes, science behind preparing the perfect bones. (And with these 22 rib tips, you too can up your game with slabs and bones!) Ribs possess many advantages. They offer gnawable bones that provide structure and flavor, presenting...

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Planet Barbecue

La Barbecue Cuisine Texicana in Austin

La Barbecue Cuisine Texicana in Austin

Move over Texas Hill Country. Austin has become the new epicenter of the Lone Star State's brisket wars, with a thrilling new wave of barbecue restaurants. (New ones seem to open each month.) The latest to enter the fray: La Barbecue Cuisine Texicana. Well, "restaurant" may be overstating it. Pit master John Lewis (in red shirt) set up his custom designed smoker (originally a 1000 gallon propane tank) in a trailer on a lot in Austin's Southside....

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TEX-MEX GRILL

TEX-MEX FOR THE GRILL "From the mesquite fires of the Spanish vaqueros to the taco trucks of modern taqueros, no American regional cuisine has contributed more to the nation's grilling style than Tex-Mex." So reads the first line of The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh (Broadway Books, 2010), a book Steven recommends to students of grilling. Walsh, food critic for the Houston Press, chronicles the evolution of border...

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STEVEN DOES AMARILLO

STEVEN DOES AMARILLO, TEXAS   Cadillac Stonehenge Here are a couple of snapshots from Steven's book tour, where he did a fund-raiser for PBS station KAVC. It was a terrific event with a steak grill-off and a luncheon for 300 in an airplane hangar. Please support your local PBS station: They make shows like Primal Grill possible. A Texas-size steer at a local steakhouse.

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Barbecue Board Reunion

Barbecue Board Reunion Ever wonder what your Barbecue Board moderators are like in real life? Steven had a chance to meet three of them in person last month during his book tour. The occasion? A "History of Barbecue" lecture at the Milestone Culinary Center in Dallas, Texas. So here they are from left to right: Bob "Bob-BQN," Steven Raichlen, Toby "Tex_Toby," and Rob "Tx Sandman." A special thanks to Bob, who drove 1-1/2 hours on a motor...

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Austin and Margaritas

After my class at Central Market, Dave and I set out on a margarita drinking contest and wound up at a rough and tumble Tex-Mex cantina called Polvos. The recommendation came from Austin Chronicle food writer Mick Vann and it was right on the money. No tablecloths. (Hell, they barely had standing tables.) Huge mounds of nachos, espaditas (crispy corn tortillas topped with black beans, sour cream, pork al pastor (marinated with chili powder, cumin,...

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Austin and Cousin Dave

How do I love Austin? Let me count the ways. I love it because of the great Tex-Mex cooking. And for a great cooking school where I'll be teaching: Central Market. I love it because it's the veritable epicenter of great Texas barbecue. Put a pin in a map of Texas in Austin. Draw a 100 mile circle around it and you'll find a half dozen of the best bbq joints in Texas--hell, in the whole U.S. Cooper's in Llano; the Kreuz Market in Lockhart; Louis Mueller's...

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