HOUBBQ News - Houston Barbecue Events

When it comes to cuts of beef in barbecue, there are winners and losers

December 2, 2024 No Comments

Over the past two years, Texas barbecue joints have continued to evolve and innovate in response to changing market conditions. For example, pitmasters have experimented with different cuts of beef to supplement the old standbys of Texas barbecue: brisket and beef ribs. Texas barbecue is still very much a meritocracy, and consumers have voted with their pocketbook when it comes to which cuts of beef they want to eat. Based on my own experiences traveling the state, perusing hundreds of menus and tasting as many meals, here are the winners and losers when it comes to the popularity of new cuts of beef you will occasionally see on menus. Let’s

How ‘low and slow’ became the standard in cooking Texas barbecue

November 28, 2024 No Comments

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”) from the chamber in which the meat is cooked. This process is known as “indirect” cooking or smoking, in which the heat and smoke from the fire flow over the meat to cook it, rather than being directly under it. This technique gave rise to the traditional cooking appliance of Central Texas-style barbecue: the offset

Is it ‘barbecuing’ or is it ‘grilling’? The debate rages on

November 25, 2024 No Comments

Barbecuing vs. grilling. This fall, many of us will host a traditional backyard barbecue for friends and family. Part of this ritual is for guests to circle around the coal-fired kettle grill, beer in hand, and act as armchair-quarterbacks providing advice to the host tasked with cooking the burgers, steaks and hot dogs. Inevitably, a guest will blurt out the statement that has prefaced many backyard cooking debates. “You know, what you’re doing isn’t really barbecue. It’s grilling.” A second beer will be acquired and the discussion will commence on the propriety of Texans using the word “barbecue” when the actual technique is direct-heat grilling. Consensus is usually that Texans are

The king of custom cooking

November 22, 2024 No Comments

You may never have set foot in Lenox Bar-B-Q on Harrisburg, but there’s a good chance you’ve eaten barbecue that was cooked there. That’s because Lenox is one of the few joints in Houston that has become known for a niche service in the barbecue business referred to as “custom cooking.” As the demand for barbecue at events such as weddings, business meetings and family reunions grows, owner Erik Mrok continues a long tradition at Lenox as a place where restaurants, catering companies and even backyard barbecue cooks outsource their meat-smoking needs. Though Mrok won’t divulge which local restaurants and caterers currently subcontract with Lenox when their clients want real Texas barbecue

Texas barbecue is starting a new era. Here’s what the ‘fourth wave’ will bring.

November 19, 2024 No Comments

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 we will always be able to get our fill of potato salad, coleslaw and beans. Our favorite desserts — cobbler, banana pudding — will continue to provide comfort. And when you pull into the parking lot at your favorite barbecue joint in the future, you can still expect to get a good whiff of burning

Tejas Chocolate & BBQ chile relleno sausage

Why more Texas barbecue joints are making their own sausage

November 15, 2024 No Comments

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 and rough edges to ensure it cooks properly in the smoker. This results in about two pounds of fat being removed. After the brisket cooks for 12 or so hours, another five pounds of fat and moisture renders out of the brisket. The weight of the cooked brisket is now seven pounds. So the pitmaster

HOUBBQ News & Info

When it comes to cuts of beef in barbecue, there are winners and losers

How ‘low and slow’ became the standard in cooking Texas barbecue

Is it ‘barbecuing’ or is it ‘grilling’? The debate rages on

The king of custom cooking

Texas barbecue is starting a new era. Here’s what the ‘fourth wave’ will bring.

Why more Texas barbecue joints are making their own sausage

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