Meat-Cutting Robots and 3D-Printed Steak – Texas Monthly


Sylvia Lovegren went in search of real American barbecue for American Heritage magazine and determined that Texas barbecue is not “traditional.” Moreover, she claims that “the predominance of the Texas style threatens the existence of traditional barbecue.” Poppycock.

John and Brandi Berry, owners of Berry Best BBQ, left their tiny Watauga space to relocate the barbecue joint to a larger venue in North Richland Hills.

Texas Highways has an update on Snow’s BBQ, which has been closed (but still shipping barbecue) since March 21. “I’ve been fortunate enough to keep everybody on the payroll,” says owner Kerry Bexley.

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Fort Worth pitmaster Derrick Walker told Uproxx that the secret to his Smoke-a-Holics BBQ beans is the time they spend in the smoker. Meanwhile, the secret to his potato salad is still a secret.

“Having grown up in Arlington, I never thought I would be able to say that they have a top of the food chain barbecue restaurant,” Eli Jordan wrote, until he went to Hurtado Barbecue.

Longtime Oklahoma pitmaster Paul Schatte has died. Schatte, 62, was a Houston native who lived in Ponca City, Oklahoma. Together with his father, Ed, he won numerous national titles on the competitive barbecue circuit and eventually started his own company, Paul’s Food Products.

BBQ on the Brazos has moved from Fort Worth to Cresson, back to the old Texaco station where it started.

Rosako’s Soul Food & BBQ was recently honored for its work providing meals to homeless Texans, but the Bedford restaurant is barely staying in business.

Good news from our Taco Editor:

The Cuellar family has closed El Corazon Vintage Tex-Mex in McKinney. The business reopens today as a Tex-Mex barbecue restaurant called Texana Grill.

Matt Pittman of Meat Church BBQ in Waxahachie says business is good for his line of seasonings, since so many more people are cooking barbecue at home. “It’s just on fire … online sales [have] honestly just been crazy,” Pittman told WFAA.

Ali Khan found smoked brisket and sausage nirvana at Brotherton’s Black Iron Barbecue in Pflugerville.

Yes, that Swayze family:

EASTside Magazine in Austin has high praise for J. Leonardi’s Barbeque: the trailer “can hold its own against any of East Austin’s barbecue giants.

The Brewer’s Table in Austin, which made some of our favorite pork ribs in the state, has closed permanently. “Without new money coming in, it’s impossible to make the equation work,” owner Jake Maddux told Eater.

Aaron Franklin and Jordan Mackay, coauthors of Franklin’s barbecue and steak cookbooks, answered questions from barbecue fans in a Reddit AMA. One compelling moment: asked if he misses having barbecue as a hobby instead of a job, Franklin answered, “Every day.”

I appreciate the diplomatic effort, but I wouldn’t call this “traditional Central Texas style” barbecue:

Texas A&M meat science professors Kerri Gehring and Jeff Savell describe the importance of smoke in barbecue, and the different characteristics of each smoke from Texas hardwoods.

Subway took on the smoked brisket sandwich last year. Now the sandwich chain is offering its version of a “rib” sandwich.

Rodney Scott and Nick Pihakis discuss their Rodney Scott’s Whole Hog BBQ partnership, and Pihakis provides some history of the Jim ’N Nick’s Bar-B-Q chain.

Soul food writer Adrian Miller offers this look at July Fourth barbecues throughout American history:

Barbecue has been an ever-present part of Fourth of July celebrations since their earliest days, writes Robert Moss.

Before the Civil War, enslaved butchers used their skills to find some semblance of autonomy, writes Nneka M. Okona. South Carolina butcher Ulysses L. Houston was one who found business success before and after the war.

Dozier’s BBQ in Fulshear has made a change for the better:

The newest barbecue joint in Portland, Oregon, is housed in a tent. Riot Ribs is feeding barbecue to protesters in the city for free.

Southern California barbecue is on the rise. They’re using Central Texas barbecue as their foundation, but are also trying to develop a unique style.

5280 Magazine in Denver has a fresh new list of the best barbecue in the Mile High City.

I could go to town on some rib tips at this joint in L.A.:

After the coronavirus swept through its meat processing plants, Tyson is ramping up development of meat-cutting robots.

Beef and pork processing capacity is nearly back to normal, but there are still considerable challenges with animal backlogs and increased carcass weights.

The story is about a hamburger, but if you want to understand the beef supply chain (or web), this Washington Post article by Jessica Contrera will help.

They’re 3D-printing “steak” in Israel:

Polling isn’t just for politics. HuffPost asked several questions about regional barbecue in a recent poll, and got back some results that look good for Texas-style barbecue.

Midland is a country band trying to be an instant classic. They also say they’re from Texas, claiming roots in Drippings Springs. So, how do they not know that for a Texas musician, posing in front of Sam’s BBQ is cool—in fact, cool enough for Stevie Ray Vaughan?

Even if this was a cake (which it’s not) it wouldn’t excuse what they did to that barbecue:





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