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Legends of Texas BBQ: Martin’s in Bryan

The tabletops are worn out from dominoes

The ribs are outstanding at Martin’s Barbeque in Bryan. The brisket I sampled was very moist and tender, although it had that slightly steamed texture of a brisket that had been held for awhile in foil or a sealed hotel pan. The German potatoes are a favorite here, but all the sides are excellent. But the real attraction at Martin’s is the ancient Texas barbecue joint atmosphere. The tile floor in the kitchen has been worn down to the cement and the flues above the old brick pits are covered with creosote stalactites.

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The Making of a Food Film

Southern Foodways Alliance (SFA) film maker Joe York interviewed customers at Taylor Cafe yesterday on the subjects of barbecue and philosophy. York is here in Texas shooting segments for an upcoming SFA movie tentatively titled “Southern Food: The Movie.”

I haven’t been blogging much lately because I’ve spent the last week working with York on getting some [...]

Large Barbecue

largequantityBBQ

In August of 1969, The University of Nebraska Animal Sciences Department reissued this pamphlet titled “The Large Quantity Barbecue.” (Click on the link to see the whole thing–the photos are amazing!) The booklet contains step-by-step instructions for building the kind of old-fashioned barbecue pit in which the meat is buried under a covering of [...]

Early Morning at Franklin

The pit at Franklin Barbecue trailer in Austin was once used at John Mueller’s on Manor Road.

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The Best Brisket in the State?

Aaron Franklin is serious about BBQ

Aaron Franklin grew up around barbecue and country music. His parents owned a barbecue joint in Bryan and his grandfather once played steel guitar for Bob Wills. After high school, Aaron headed to Austin and became the drummer in several rock and roll bands. After he got that out of his system, he settled down and started cooking barbecue. His barbecue trailer on I-35 near 32nd St in Austin has the Texas Q scene all abuzz.

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Chef Ray’s BBQ Stand

Chef Ray

A smoking barbecue trailer was drawing a crowd to a convenience store parking lot in north Houston. It was Friday evening around six and people were ready to party. Some of the customers hung around and joked with the guys passing out the rib and sausage plates. One guy sipped a beer and joined in the conversation from the open driver’s side window without getting out of his car.

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A BBQ Disaster Narrowly Averted

On Sunday I blogged and tweeted about smoking a Kobe brisket with Bellville Meat Market rub. @BBQsnob, the guy behind the Full Custom Gospel BBQ website tweeted about how good it sounded and I ended up inviting him and his family over for lunch on Memorial Day.

Sounds lovely, eh? It was…until I noticed something weird going on in the smoker.

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Memorial Day Smoke Signals

Update: Here’s what our Memorial Day barbecue looks like after five and a half hours of smoking. I think the pork is done, but I’m going to hit it with a wine jelly and mustard glaze just for the hell of it.

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Texas Q History

A producer for the History Channel named Paul La Blanc put this pilot together for a food history show to be called “A Bite of History.” I don’t think the show ever got broadcast–or at least I never heard anything about it. Here is the Texas segment.

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On Pastrami and BBQ Brisket

Pastrami and Eggs at Katz's

I had breakfast at Katz’s Deli on my recent visit to New York. (The Katz’s Delis in Houston and Austin have no association with the original New York Katz’s, by the way.) While I was eating this plate of smoked brisket and eggs, I couldn’t help thinking about a smoked brisket and egg taco I had at the Plantation BBQ trailer on 90A outside of Richmond a few weeks earlier.

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