Banh mi is getting a makeover at Houston barbecue joints
If you spent any time in Houston in the late ’90 or ’00s as a student or otherwise underemployed young person, you were well-acquainted with Les Givral’s on Milam. In the beginning, you could order a well-endowed sandwich on freshly baked bread for $1.50, which was even cheaper than the faux-filling sandwiches of chain shops […]
Texas barbecue feud: stick-burners versus pellets
Feuds — family or otherwise — are a tradition in Texas barbecue. Sauce or no sauce? Is it better to cook a brisket fat-side up or down? Do beans belong in chili? That last one may only be tangential to barbecue, but you get the idea. One of the most fierce and long-lasting feuds in Texas […]
What’s the difference between competition and commercial barbecue?
There are essentially three places to start cooking barbecue in Texas: in your backyard, in a competition, or in a restaurant. Traditionally, backyard and competition venues act as farm teams. Aspiring pitmasters cook for friends, family or judges who act as de facto talent scouts. As these amateurs accumulate praise or trophies at competitions, they may […]
