Barbecue Cookers (Pits) While just about any metal container of any shape or size can be turned into a barbecue cooker, there are a few standard barbecue designs used for commercial cookers. Horizontal Offset The horizontal offset cooker originated in the Texas oilfields when welders constructed ...
It is done at temperatures in the 225F range and will not add any preservation to the foods. This FAQ is devoted to smoke cooking. --- [What meats are used?] Ed-- Beef briskets are favored in Texas, pork shoulders in North Carolina, ribs in Kansas, chicken in Louisiana. Much of t...
When Texas-born Cody Taylor and 1980s K-pop teen idol Jiyeon Lee openedHeirloom Market BBQa decade ago, the plan was to delve into their wildly different backgrounds to create something Atlanta couldn't help but fall in love with. Early on, the couple essentially stumbled into creating their...
That may well be a quote Rick Perry lives to regret, and not just because he freely admits to dining on road kill. (Since Perry strikes me as a bit of a vulture, his carrion-based diet is not all that surprising.) Unless Perry can prove that in Texas there are a lot of delicious...
“bad” in taste, is by definition universal and designed for mass appeal, meaning it is anti-local. That may work for hamburgers, or coffee, or cheap t-shirts, but not for barbecue. I don’t want to be able to eat the same brisket inCheyenne, Wyomingas I eat inLockhart, Texas. ...
Texas Pete E. Carolina BBQ Sauce If you're a hot sauce junkie looking for a barbecue sauce, Texas Pete's Eastern Carolina sauce is the one to get. Texas Pete is a hot sauce maker, first and foremost, and so this take on vinegar-heavy Carolina-style sauce tastes quite a bit like ...
They’re then stored for a couple days in a cooler, then smoked for four hours in the old brick pits. This may be the weirdest smoking routine in Texas, but it’s hard to argue with the results. A thick black crust covers the tender beef, and there’s plenty of well-cooked ...
Back to the positive: Smokey Joe’s still cooks its pork in traditional, wood-burning pits, which is increasingly rare even in Lexington. As I’ve said before, this is a critical point for me, though I know others are not as fundamentalist about the issue (these others are, of course,...
pits in recent years, which is a major affront to history and tradition, and deserves criticism in my fundamentalist BBQ holy book.) To counter the dryness, I added quite a bit of the straight-ahead simple vinegar/hot pepper sauce (picture Texas Pete cut with a little more vinegar and ...
In case you need further explanation, the Bar-B-Q Center is one of the state’s oldest (and best) barbecue joints and still cooks the pork in traditional wood pits, despite the state imposed ban on smoking in the dining room. Praise be indeed....