Monday, March 21, 2011

Robb Walsh vs. BBQ - James Beard Awards

The James Beard Award finalists were announced today, and for the first time in his life, Robb Walsh is going head-to-head against barbecue. In the "Food Culture and Travel" category for writing, Robb has been nominated (with co-authors Rick Bragg and Francine Maroukian) for “The Southerner’s Guide to Oysters”, while former Dallas Morning News food critic Bill Addison has been nominated in the same category for "BBQ 2010" in a guide to the barbecue scene of his new city, Atlanta. Given that my guide to DFW BBQ wasn't nominated, I'm rooting for Robb.

In other BBQ related James Beard news, Pig: King of the Southern Table
was nominated for American Cooking books. I don't have a copy, but ribs are on the cover. Here's hoping there's a recipe or two inside that requires a smoker.

Although no local restaurants made the list, there are some notable local media nominations. City of Ate, the Dallas Observer's food blog has been nominated, as well as City of Ate contributor Alice Laussade for the Humor category.

Finally, to revisit the best article I've read on the subject of charcuterie is Katharine Shilcutt's article for the Houston Press "Designer Meats". It's certainly worth a read if the subject interests you.

- BBQ Snob

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Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.