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On Friday evening of the 3rd Annual Foodways Texas Symposium on BBQ I found myself casually sitting in the hotel lobby chatting about the world with Justin Fourton of Pecan Lodge BBQ in Dallas, and Tim Byres of Dallas’ SMOKE restaurant. What other event would place …click to continue 2013 Foodways Texas Symposium: Part 2 
It is official. Foodways Texas events are not, in fact, conferences on the studies of food, culture, history, gender, politics and agriculture or practical laboratories on culturally steeped cooking. Well, actually the events are both of these things. But in a greater sense, they have taken on the air of a …click to continue 2013 Foodways Texas Symposium 
I have been going around in circles about BBQ sauce for some time now. I like BBQ sauce. There is a credible group of enthusiasts who make the argument that good meat needs no BBQ sauce. They are right. But I would say that very few meats make it to the level of transcendentalism …click to continue Basic BBQ Sauce 
You may not be aware of this, but Aggies tell the very best Aggie jokes. They have truly heard them all and in the time honored tradition of folks with an abundance of well earned confidence, self deprecating humor runs amok. I like it. I spent the weekend with plenty of men and women …click to continue Foodways Texas BBQ Camp 
I awoke at five in the morning on Friday to take a slab of meat the size of a newborn out of the refrigerator. I went back to bed for one hour. There was a time when an hour like that would be lost to the stresses of the upcoming day. This time I …click to continue Old dog, New tricks: Learning Barbecue |
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Copyright © 2013 Kelly Dean Yandell - All Rights Reserved |
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