Saturday, June 6, 2009

Saveur: The Texas Issue

Saveur Magazine's June 2009 issue (#121) is dedicated to Texas cuisine. As you may have guessed, Texas BBQ is heavily represented. BBQ was featured in no less than 6 of the 24 things they liked best about Texas. Whether they were discussing mesquite wood, Texas beef, slow smoked brisket, or the New Zion Missionary Baptist Church, my mouth was watering from cover to cover. One of my favorite books, Texas BBQ, even got a mention.

Also, while looking back at other Saveur issues, I found this one on different rib cuts in issue #118. Good stuff.

-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.