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We heaped praise on the brisket pastrami from Mum Foods a couple years back, so I was excited to visit the new brick-and-mortar Mum Foods Deli, in Austin. Geoffrey “Geo” Ellis and Mattison “Matti” Bills opened the place on Manor Road in April to expand upon their popular but limited menu of smoked meats, which they still serve at three area farmers’ markets on the weekends. Even with the new restaurant, they have no plans to abandon the markets that got them started. Besides, Ellis said, “We do as much sales and volume at the Mueller farmers’ market as we do all week here.” The space is a temporary home. They don’t know whether it will still be theirs a year from now. It’s a stepping stone…View Original Post

The post The Masters of Brisket Pastrami Now Have a Deli appeared first on Texas Monthly.

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Tending barbecue pits overnight isn’t always safe. A pitmaster was gunned down outside of his Texas Q BBQ food truck in Fargo, North Dakota. “All woods used for smoking meat—hickory or oak, cherry or apple, grapevine or mesquite—store their delicious potential in the same basic larder of cellulose, hemicellulose and lignin,” – Scientific American. BBQ Stars is a new subscription site with how-to videos from some of the best pitmasters in the country. From the Houston Chronicle: Today’s barbecue pitmasters are giving away their secrets. Here’s why. The team behind Tejas Barbecue & Chocolate in Tomball is adding a new storefront serving burgers, including a smoked variety. The second round has begun on our readers’ choice barbecue bracket. Get your votes in. We spend a…View Original Post

The post BBQ News Roundup: Pitmasters Spill Secrets, the Tiger Woods of Trimming, and a Smoker Bandit appeared first on Texas Monthly.

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We’ve reached Round 2 of our BBQ Bracket pitting longtime favorites from our Top 50 Barbecue Joints in Texas list against exciting newcomers featured in May’s Top 25 New Barbecue Joints in Texas. So far, the classic joints are cleaning up, coming out on top in twelve of the sixteen first-round matchups. Among the newbies, only Brotherton’s, The Switch, Reveille, and Brett’s Backyard survived to fight another day. Their sweet-sixteen competition doesn’t get any less fierce, as they’re facing off against some heavyweights—Cooper’s, Kreuz Market, Hutchins, and Heim BBQ. It’s entirely up to you, our readers, to determine which continue along the march to deciding the Texas Monthly Readers’ Choice Best BBQ in Texas crown. But first, a reminder of our ground rules, and an update: We’ve heard your…View Original Post

The post 2019 Readers’ Choice BBQ Bracket: Second Round Voting Has Begun appeared first on Texas Monthly.

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The barbecue books that have been published so far in 2019 cover a significant spectrum of the world of smoked meats. The latest techniques from the competition circuit, restaurants, or backyard cooks garner plenty of ink, but so do older methods that I’m glad to see getting attention. (Preservation by smoke isn’t necessary these days, but neither is cured salami.) A title I left off this list was one I cowrote with Sam Jones about Eastern North Carolina whole hog barbecue. I’ll leave that up to others to recommend. These are my favorites. The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World’s Most Epic Cut of Meat By Steven Raichlen Raichlen churns out a new cookbook every year with a different focus. In…View Original Post

The post The Best New Barbecue Books of 2019 So Far appeared first on Texas Monthly.

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Naser Alzer never planned to be a pitmaster. Palestinian by birth, he moved to San Antonio when he was 17, then joined the Army. He got his degree in electrical engineering, plus an MBA. He was working full time as a financial advisor when he and a promising young cook decided to open a barbecue food trailer. Michael “Mikey” Garcia closed his popular Bob & Mike’s Chicken, in Cedar Park, in order to help launch Alzer’s Barbeque in 2017. Tragically, this year a serious illness struck Garcia, and he passed away in March at the age of 34. Alzer had to shift his focus if he wanted to keep the business afloat. With the help of sons Amir, Sammy, and Omar, and his wife, Veronica, Alzer…View Original Post

The post At Alzer’s Barbeque, You’ll Find Uncommon Proteins in Addition to Great Brisket appeared first on Texas Monthly.

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The BBQ Bracket is officially set! Thank you to all of you who voted. This bracket pits old versus new—specifically, joints from our June 2017 Top 50 Barbecue Joints in Texas list against those from our May 2019 Top 25 New Barbecue Joints in Texas list. Familiar names like Kreuz Market and Franklin Barbecue have long-established clout, but will any of this new wave like Blood Bros. BBQ or Smoke Sessions have the popularity to knock them off? You, the readers, have already voted on who got into this bracket tournament, 16 spots from each list, and now you’ll have the chance to select which joints move on in each round of our very first barbecue bracket. A few ground rules for your voting pleasure: One joint from each…View Original Post

The post 2019 Readers’ Choice BBQ Bracket: Cast Your Vote in the First Round appeared first on Texas Monthly.

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Of course this Bon Appétit search for barbacoa finds plenty to enjoy in Texas. The BBQ Hall of Fame class of 2019 has been announced, and C.B. Stubblefield posthumously represents Texas: Congratulations to the 2019 BBQ Hall of Fame Inductees!! pic.twitter.com/l9uWPR7Boh — Greg Rempe (@BBQCentralShow) May 29, 2019 Alison Cook calls the new Houston location of Truth BBQ, “the grandest physical expression I’ve seen of the modern artisanal barbecue restaurant,” in her Houston Chronicle review. She liked the barbecue too. The Houston Press was impressed by the links, ribs, and stuffed potatoes at Burns BBQ, but not really the brisket. How to politely, and not so politely, stand in line for barbecue in Texas, according to J.C. Reid. Tex-Mex BBQ gets its own festival in…View Original Post

The post BBQ News Roundup: Stubb’s a Hall of Famer, a Tex-Mex Barbecue Festival, and Chefs’ Favorite Backyard Grills appeared first on Texas Monthly.

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Much of the attention in the last days of the 86th Texas Legislature was rightly focused on education and property tax reforms, but there was also some significant BBQ news as well. On May 17th, Governor Greg Abbott signed into law House Bill 2223, known as the “BBQ Bill 2.0,” which sought to clarify language from the first iteration of the BBQ Bill in 2017. We reported last year on Agriculture Commissioner Sid Miller’s obsession with barbecue scales. In 2017, it had seemed like the Legislature had relieved Miller of his duties of regulating barbecue scales. But after some back and forth with legislators, Miller  asked the attorney general to clarify the Texas Department of Agriculture’s authority to regulate barbecue scales (and other similar scales…View Original Post

The post Texas Legislature to Sid Miller: Back Off the BBQ Joints appeared first on Texas Monthly.

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Patrick Joubert has been called Jube since his high school days in Fort Worth. The Louisiana native has been in Texas most of his life, but not until recently has he been known as a pitmaster. He just celebrated a year in business at his first barbecue joint, Jube’s Smokehouse, on Edgewood Terrace in the Stop Six/Poly neighborhood, and he’s offering a whole lot more than just brisket. The former preacher left his position with a Fort Worth church in 2017. As a backyard cook with thirty years’ experience, he sold small batches of smoked meats to friends and found a job managing a Dollar General store—not exactly his passion. While searching for a new path, a former church member invited him over for dinner (she…View Original Post

The post The Stuffed Smoked Chicken at Jube’s Smokehouse Is Worth Ordering Ahead appeared first on Texas Monthly.

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Travis and Emma Heim opened a new outpost of their popular Heim Barbecue in Fort Worth last month. They’ve dubbed it the “River” location—it sits near the West Fork of the Trinity—and it serves the northwest side of town, whereas the original brick-and-mortar on Magnolia Avenue is southeast of downtown. With the second location, they’ve more than doubled their capacity to feed hungry customers. The even better news is that you can now have the Heimburger for lunch, dinner, or anytime between six days a week (they’re closed Mondays). This isn’t your standard burger. It’s a barbecue burger through and through, but the burger isn’t smoked. It starts with smoked brisket that’s chopped fine and mixed with raw ground beef from 44 Farms. There’s about…View Original Post

The post The Heimburger Makes Heim Barbecue One of Fort Worth’s Best Burger Joints appeared first on Texas Monthly.

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