BBQ Posse

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NGL_06Shak3

How Daniel Vaughn, the BBQ Snob, turned himself into the hottest brand in smoked meat

Daniel Vaughn bites into a rib at the Baby Back Shak in 2009. (Photo by David Woo/The Dallas Morning News) (Note: Rebecca LaFlure is a Texas native, long-time barbecue fan and journalism graduate student at Northwestern University. Prior to attending Northwestern, she worked as a reporter for media outlets in Killeen and Austin. She currently covers national security as a fellow at the Center for Public Integrity in Washington D.C. The following article was initially written as a research paper for a 21st Century Media course at Northwestern.) By Rebecca LaFlure On March 21, Texas Monthly announced it hired someone…
 - 07/12/2013
pizzaSIGN

History more interesting than BBQ at Pizzitola’s in Houston

Pizzitola’s. Great name for a pizza joint. And that’s exactly what what some potential customers mistakenly thought until the place changed its signs several years ago, adding references to barbecue, said manager Lexie Moore. “Everyone thanked us for bringing barbecue to the neighborhood,” Moore said. “We had it all the time.” We arrived at Pizzitola’s Bar-B-Cue on Shepherd Drive in Houston about an hour or so before closing on a Friday night. The joint touts itself as “Houston’s Home for Spareribs” and they weren’t bad. Neither was the sausage. But the brisket was closer to roast beef, dry and without…
 - 06/12/2012

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