Thursday, March 21, 2013

Texas Monthly, Here I Come

Starting next month this barbecue life of mine will no longer be a hobby, a part-time job or a distration from my day job. On April 15th I will become the Barbecue Editor at Texas Monthly magazine. Hell yes!

For the first time since 1996, I will not be immersed in the world of architecture, which saddens me a bit knowing how well I've been treated at Good Fulton & Farrell, but there are some opportunities that cannot be passed up. Goodbye to architecture for a while, and hello to All BBQ, All the Time!

- BBQ Snob

34 comments:

Ross said...

Congrats Daniel! It's nice knowing the one and only BBQ Snob himself will be having his say at the national magazine of Texas!

Samuel said...

Congrats Daniel! Dreams do come true, thanks to all your hard work eating BBQ, heh.

Anonymous said...

Do you know if this website will go away?

BBQ Snob said...

FCGBBQ will stay right here. It's not going anywhere.

Anonymous said...

That's great, very happy for you. Now you'll get to some of those places you've been wanting to hit.

JR said...

Congrats from a fan in Michigan! Best BBQ blog I have followed.

Doug Zedler said...

Bully for you, Daniel!

Bill said...

Congratulations!!! Maybe now Ms. Brenner will have to credit you...what with you having credentials now :-)

Asa said...

Congrats! While in the Carolinas try the pulled pork at Lexington BBQ

TexSquid said...

Well deserved...

need an assistant?

Don O. said...

Congrats! Looking forward to your continuing adventures in BBQ. I'll look for ya at the Houston BBQ fest this weekend.

Unknown said...

Short time reader, but congrats.

DrillerAA09 said...

Congratulations from a fellow architect and BBQ fan in Arkansas. I know you will be a great addition to the staff at Texas Monthly. Glad to read that the blog will stay in place as well.

Tom said...

Looks like it's time to subscribe to Texas Monthly!

RJG said...

Wow - that's fantastic! You mean you can actually make money at this? It's a tougher climb for us cows though... :-)

Seriously - congratulations!

- RJG

David Dave 40 said...

Congrats on the new gig. Looks liek I found a good source for info. Wish I had found it sooner.

Sherry C. said...

Congrats! I wish you all the best!

Sherry C. said...

Congrats! I wish you all the best!

Caleb Laughlin said...

Congratulations! Well deserved.

Davisha Dadone said...

Congratulations!

Longoria's BBQ said...

Congratulations Daniel! Best wishes to you from Longoria's BBQ Family!

Anonymous said...

Wow. I had no idea that you had barbecue restaurants in the USA! I thought it was a home activity that took place in your garden, with a can of beer in one hand and a long fork in the other... that's how we do it in South Africa. .Nice to know that if we ever visit again we'll be able to try some of these places. Seriously, arent you worried about eating all that MEAT? No matter how delicious it is.

Jeff M. said...

Congratulations. I look forward to my new subscription to TM.

Michael Grant said...

I grew up in Abilene and have been to Louie Mueller's. In 1978 I became a columnist for The San Diego Union and as such bragged about Texas cooking and barbecue. I taught a few cooking classes including brisket, done on the Weber, 12 hours. I had to do the brisket in advance of course and as we were sampling it in class, no sauce, a man asked, "What did you baste it with?" "I didn't baste it," I said. Fifteen minutes later he asked, "You sure you didn't baste it?" Californians have no idea the fat does the basting. I still live in the San Diego area and do brisket and ribs on my 35-year-old Weber. Us Texans living abroad would appreciate some ink on our achievements in creating barbecue on a 22-inch smoker.

Patrick said...

You were mentioned in the Houston Chronicle. Congratulations! I just may have to subscribe to the magazine again.

Basilio Voutselakos said...

Congrats my man. Just read an article about you in the New York Times. Wow. I give you all the credit to follow your dream. Amazing piece about a dream and BBQ.

Good Luck and All the Best!

Billy V

cookingthestrip.com said...

Congratulations! I just came across your blog after reading about your new job (in the New York Times!). I am also an architect, and have always had the idea of doing a BBQ-theme road trip vacation, but I never imagined that eating BBQ could be turned into a full-time job! I recently started a Pittsburgh-based food/cooking blog: www.cookingthestrip.com

Albert said...

Congratulations, Daniel! Texas Monthly couldn't have made a better choice. (It was great to run into you at the Houston BBQ Festival.)

Poli Wonk said...

A BBQ junkies dream. Congrats on the new gig!

BRTexan said...

Big Congrats Daniel. Long time reader and TX BBQ fan living in Louisiana. Hope to keep up with you on TM mag.

Anonymous said...

Good for you Daniel...love the blog and know you'll do well with Texas Monthly

Dave D said...

Thinking this blog is dead. If you are being paid to write about BBQ doing it for free elsewhere is a conflict and not fair to your employer.

Shame, was a good blog.

Dave

Phillip Sharp said...

Dave D...this is what Daniel posted above...

BBQ Snob said...
FCGBBQ will stay right here. It's not going anywhere.

March 21, 2013 at 10:46 AM

bbq racer said...

Daniel does this mean you will finally loose some weight?

DISCLAIMER:

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.

-THE PROPHETS OF SMOKED MEAT