It has been eighteen days since my last blog post. That's the longest drought since I started the blog and it's starting to feel uncomfortable. I've been working all year on a book called Prophets of Smoked Meat about a series of road trips through Texas in search of great barbecue. I busted my ass to finish the first draft and turned it in a week ago. I then spent the past week getting ready for and attending the Foodways Texas BBQ Summer Camp, so now I'm back home ready to crank out some blog posts. Thanks for your patience.
- BBQ Snob
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- 'Prophet' of Barbecue
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- The Quest for the Best BBQ (Dallas)
- What's Wrong with Houston BBQ?
ACCOLADES
"An ambitious ongoing survey of barbecue in Texas with significant coverage of Dallas." - DALLASFOOD.ORG
"The man on a mission in Texas" - CNN
"If you like Texas-style barbecue, you need to know about a website called Full Custom Gospel BBQ...It’s single-minded purpose is admirable." - ROADFOOD.COM
"The best blog about Texas bar-b-q there is!" - KENT'S NC STYLE BBQ PAGE
"Over a hundred Texas barbecue joints reviewed...includes many of the legendary Texas joints you've heard about and hidden gems you probably won't read about anywhere else." - PIG TRIP
"Anyone planning an eating trip through Texas, here’s your Bible, with ratings to plan your trip around." - Queuno
"The man on a mission in Texas" - CNN
"If you like Texas-style barbecue, you need to know about a website called Full Custom Gospel BBQ...It’s single-minded purpose is admirable." - ROADFOOD.COM
"The best blog about Texas bar-b-q there is!" - KENT'S NC STYLE BBQ PAGE
"Over a hundred Texas barbecue joints reviewed...includes many of the legendary Texas joints you've heard about and hidden gems you probably won't read about anywhere else." - PIG TRIP
"Anyone planning an eating trip through Texas, here’s your Bible, with ratings to plan your trip around." - Queuno
BBQ R.I.P. (Closed)
- AB Ranchhouse, Dallas
- Adam's Rib, Ft. Worth
- Bar-B-Q Patio, San Antonio
- BBQ World Headquarters, Austin
- Big Oak BBQ, Buda
- Charles' BBQ, Smithville
- Cobb Switch BBQ, Carrollton
- Cowboys BBQ, Colleyville
- Crosstown BBQ, Elgin
- Dotch's, Ft. Worth
- Galleries Barbeque, Ft. Worth
- Georgetown BBQ
- Gus's BBQ, Dallas
- Haby's BBQ, Uvalde
- Hickory Stick, Waco
- Holy Smokes, Dallas
- J&R's Bar-B-Q, Mansfield
- JMueller BBQ, Austin
- Lone Star BBQ, Brady
- Pete's, Castroville
- Rib City, Mesquite
- Rick's Famous BBQ, Carrollton
- Rudy Mikeska's, Taylor
- Solly's, Addison
- Sugar & Smoke, Fredericksburg
- texasbbqreview.com
- The Brisket, Dallas
- The Feed Store, Del Rio
- The Original Porkie's BBQ, Dallas
- The Pit Barbecue, Ft. Worth
- The Que Shack, Marlin
- Williams Smokehouse, Houston
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GLOSSARY
Crust - Layer of black goodness around the edges of brisket or ribs that holds excellent flavor.
Meat Caramel - After gratuitous amounts of smoke are applied, and liquid rendered fat has come to the surface of the meat to mix with the applied rub, a chemical rendering takes place that creates a sweet sticky layer on the surface of the meat that clings to the tip of your finger when pulled away from the meat. This is affectionately known as meat snot.
Parboiled - A process in which ribs are boiled before being grilled or smoked. This is what makes meat fall off the bone, and it also leaves good, flavorful fat in the water. It's cheating.
Rendered - The process of cooking fat until it literally melts into the meat. Cook it too fast and the fat is absent from the meat creating dryness. If it's not cooked long enough, the fat remains gelatinous and unsavory. There's no need to put well rendered fat aside.
Roast-Beefy - Brisket that hasn't been bathed in smoke, but rather tastes as if it was thrown in an oven like any hunk of roast beef. It might be good food, but it's not BBQ.
Sauced - Unsolicited BBQ sauce slathered over top of your meat, usually to add what was non-existent flavor in the meat.
Smoke Line - Red line around the outside edge of sliced brisket just below the crust that signifies an adequate amount of time in the smoker.
Sugar Cookie - Fat that turns to a slightly sweet and crispy flavorful nugget after copius amounts of smoke are applied.
Meat Caramel - After gratuitous amounts of smoke are applied, and liquid rendered fat has come to the surface of the meat to mix with the applied rub, a chemical rendering takes place that creates a sweet sticky layer on the surface of the meat that clings to the tip of your finger when pulled away from the meat. This is affectionately known as meat snot.
Parboiled - A process in which ribs are boiled before being grilled or smoked. This is what makes meat fall off the bone, and it also leaves good, flavorful fat in the water. It's cheating.
Rendered - The process of cooking fat until it literally melts into the meat. Cook it too fast and the fat is absent from the meat creating dryness. If it's not cooked long enough, the fat remains gelatinous and unsavory. There's no need to put well rendered fat aside.
Roast-Beefy - Brisket that hasn't been bathed in smoke, but rather tastes as if it was thrown in an oven like any hunk of roast beef. It might be good food, but it's not BBQ.
Sauced - Unsolicited BBQ sauce slathered over top of your meat, usually to add what was non-existent flavor in the meat.
Smoke Line - Red line around the outside edge of sliced brisket just below the crust that signifies an adequate amount of time in the smoker.
Sugar Cookie - Fat that turns to a slightly sweet and crispy flavorful nugget after copius amounts of smoke are applied.
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1 comment:
Can't wait to see that book as I'm planning to travel from Australia to do the same sort of trip next year!
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