Watch for more information about this Texas foodways group in the making.

My wife says I’ve got to be the brokest guy ever quoted in the New York Times Financial section. Here’s part of what John Schwartz wrote in There’s No Future in Being an Oracle (Sunday July 12):
I DECIDED to take one more crack at this: divining the future by means of the old entrails-of-a-goat [...]

I’ll be giving the BBQ history lecture for students taking BBQ 101, a three-day professional training session sponsored by the National Barbecue Association at the Texas A&M Meat Science Center in College Station. The course begins on the morning of Tuesday May 12 and ends on Thursday May 14th after lunch. The class is intended [...]

The first thing visitors to SXSW in Austin want to know is: “Where is the nearest barbecue joint and what do I order when I get there?” So this year Joe Nick Patoski organized a Texas barbecue panel at SXSW featuring John Morthland from Texas Monthly, Rick Schmidt from Kreuz Market, the Kitchen Sisters, photographer [...]

From the Houston Press Eating Our Words blog:
This recipe originally appeared during the rodeo barbecue cook-off. It’s complicated, but the results are spectacular.
Borrego actually means mutton in Spanish, but for some reason, Anglos are more comfortable translating it to “lamb.” Which is odd when you think about it, since Anglos are usually squeamish about [...]