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
Congrats Daniel! It's nice knowing the one and only BBQ Snob himself will be having his say at the national magazine of Texas!
ReplyDeleteCongrats Daniel! Dreams do come true, thanks to all your hard work eating BBQ, heh.
ReplyDeleteDo you know if this website will go away?
ReplyDeleteFCGBBQ will stay right here. It's not going anywhere.
ReplyDeleteThat's great, very happy for you. Now you'll get to some of those places you've been wanting to hit.
ReplyDeleteCongrats from a fan in Michigan! Best BBQ blog I have followed.
ReplyDeleteBully for you, Daniel!
ReplyDeleteCongratulations!!! Maybe now Ms. Brenner will have to credit you...what with you having credentials now :-)
ReplyDeleteCongrats! While in the Carolinas try the pulled pork at Lexington BBQ
ReplyDeleteWell deserved...
ReplyDeleteneed an assistant?
Congrats! Looking forward to your continuing adventures in BBQ. I'll look for ya at the Houston BBQ fest this weekend.
ReplyDeleteShort time reader, but congrats.
ReplyDeleteCongratulations 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.
ReplyDeleteLooks like it's time to subscribe to Texas Monthly!
ReplyDeleteWow - that's fantastic! You mean you can actually make money at this? It's a tougher climb for us cows though... :-)
ReplyDeleteSeriously - congratulations!
- RJG
Congrats on the new gig. Looks liek I found a good source for info. Wish I had found it sooner.
ReplyDeleteCongrats! I wish you all the best!
ReplyDeleteCongrats! I wish you all the best!
ReplyDeleteCongratulations! Well deserved.
ReplyDeleteCongratulations!
ReplyDeleteCongratulations Daniel! Best wishes to you from Longoria's BBQ Family!
ReplyDeleteWow. 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.
ReplyDeleteCongratulations. I look forward to my new subscription to TM.
ReplyDeleteI 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.
ReplyDeleteYou were mentioned in the Houston Chronicle. Congratulations! I just may have to subscribe to the magazine again.
ReplyDeleteCongrats 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.
ReplyDeleteGood Luck and All the Best!
Billy V
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
ReplyDeleteCongratulations, Daniel! Texas Monthly couldn't have made a better choice. (It was great to run into you at the Houston BBQ Festival.)
ReplyDeleteBig Congrats Daniel. Long time reader and TX BBQ fan living in Louisiana. Hope to keep up with you on TM mag.
ReplyDeleteGood for you Daniel...love the blog and know you'll do well with Texas Monthly
ReplyDeleteThinking 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.
ReplyDeleteShame, was a good blog.
Dave
Dave D...this is what Daniel posted above...
ReplyDeleteBBQ Snob said...
FCGBBQ will stay right here. It's not going anywhere.
March 21, 2013 at 10:46 AM
Daniel does this mean you will finally loose some weight?
ReplyDelete