It doesn’t matter whether you spell it Barbecue, Barbeque or BBQ; it’s still America’s entry into the Great Cuisines of the World. Practically every state in the Union has its own style. Well, okay; maybe California doesn’t; and that’s just fine with the rest of us. After all, they’ve got Schwarzenegger movies any time they [...] Read more »

We’ve been having a lot of trouble defining the name for tomorrow’s landmark event. The singular nature of the pretext excuse reason for this drunken debauchery bunfight exciting celebration means we can’t use things like “First Annual” in the designation. It’s clearly not going to be merely a birthday party either. What to do, what [...] Read more »

Paula Jo turns forty on the 21st of the month. Yep, you read that right; The Big Four-Oh. (And to think it only seems like we’ve been married that long.) The end of August is a busy time for the Clan, so we’re scheduling her party a bit early this year. We’ll hold the Round [...] Read more »

The latest Texas Monthly has a lot of interesting contents. Within the first few pages I saw this one recipe, in a small column on the right side near the spine. The more I looked at it, the more I decided it was worth a try. Here’s the recipe:

1/4 cup prepared chili powder
1/4 cup smoked [...] Read more »

CNN.com recently announced the Quest for the Best Barbeque. They’re a little late off the mark here, that Quest started long before Ulysses found out his favorite ribs joint had been burned flat at Troy, took a wrong turn and ten years later found himself in Ithaca. I’ve been to that part of New York, [...] Read more »

The camel is a noble beast. The Three Wise Men probably searched for the infant Jesus while perched on camels. We even had them here in Texas. A recent study in Australia, though, adds a new chapter to the camel’s checkered history.
It’s time to eat them!
I know, camels have been more than simply transportation in [...] Read more »

Barbeque has many regional contrasts, with some folks favoring sweet, others tomatoes and spice, still others prefering spicy or a bit sour. Carolina ‘que is known for smoky-sweet goodness, with some of that vinegar-sour I mentioned, and often quite a bit of spicy zing.
Pork is favored in the Carolinas, although the sauces and “mops” vary [...] Read more »

Modern Malaysia is a country on-the-go. A nation of islands and peninsulas, Malays eat a lot of seafood. They are also officially Muslim, and that reflects in the types of food available. (It als means you have natural alarm clocks pretty much everywhere, when the muezzins call the faithful to first prayers.)
Folks on the go [...] Read more »