Texas barbecue is starting a new era. Here’s what the ‘fourth wave’ will bring.
A new era of “fourth wave” barbecue. The barbecue joint of the future will look a lot like — and a lot different from — contemporary establishments. First and foremost, the soul and foundation of Texas barbecue — the trinity of smoked brisket, pork ribs and sausage — will continue to be the focus of menus. And […]
Why more Texas barbecue joints are making their own sausage
Why more Texas barbecue joints are making their own sausage. One reason why barbecue is such a tough business is because the process of smoking meat can be wildly uneconomical. Take brisket, for example. A pitmaster receives a raw brisket that weighs 14 pounds. The brisket first needs to be trimmed of any extra fat […]
Burnt ends are a blank canvas for pitmasters
Burnt ends are a blank canvas for pitmasters. The story of American barbecue is often revealed in the way that discarded cuts of meat evolve into the traditional dishes of particular regional styles. Texas brisket is a classic example. As the beef industry gained momentum in the 1950s and more Americans were consuming meat, specific […]
Is Texas barbecue really that expensive? Not compared to fajitas
In a recent post on social media, Brett’s BBQ Shop co-owner and general manager Jacqueline Herrera posed a question to customers and fellow restaurant owners: Why does it seem like diners nowadays are willing to pay up to $80 per pound for beef fajitas at their favorite Tex-Mex restaurant but complain about the perceived high cost of $30 per pound […]
How ‘low and slow’ became the standard in cooking Texas barbecue
Texas barbecue has many unique characteristics, mainly related to how it is cooked — low and slow — and how it tastes (salty and smoky). Central Texas-style barbecue is further characterized by the method used to cook the meat low and slow. Specifically, it uses a technique in which the heat source is separated (“offset”) […]
Are Texas barbecue joints thinking about not serving brisket? Maybe
Texas barbecue has a math problem. Specifically, with the cost of brisket. Both in how much a pitmaster pays to acquire and cook the raw product and in what the customer pays to consume the finished product. First, a quick refresher on how brisket is made and sold. Conservatively, it costs a barbecue joint about […]
How food safety helped push Texas barbecue cooks to use offset pits
Above-ground brick pits with a firebox to the side (offset) of the cooking chamber is the quintessential cooking appliance of Central Texas-style barbecue. This device gave rise to “indirect-heat” cooking, in which heat and smoke flow horizontally over and around the meat, cooking and flavoring it, rather than the “direct-heat” method, in which the fire is directly […]
In Texas cuisine, brisket has been around for ages
One of the earliest references to brisket in Texas cooking comes from a rather ominous advertisement in the November 12, 1876 edition of The Galveston Daily News. “Proposals are invited … for furnishing supplies for the Asylums for the Blind, Deaf and Dumb, and Lunatic.” Among the many food staples solicited — flour, rice, beans, […]
Foldovers are a tasty throwback to barbecue history
Depending on your point of view, the ample menu choices at a typical craft barbecue joint are either liberating or overwhelming. Beyond the trinity of brisket, pork ribs and sausage, options have spiraled into specialties such as beef ribs, brisket burnt ends, smoked chicken wings and tacos, just to name a few. More is better, right? Sure, most […]
What’s the difference between cured and uncured meats?
If you’ve spent much time in the hot dog aisle of your local supermarket, you may have noticed more choices labeled “uncured.” What does this mean, and should you buy “uncured” instead of “cured” meat products? The current debate over the safety of processed meats, such as hot dogs, sausages and bacon that are preserved […]
