Beef brisket and pork ribs are the typical order at your neighborhood barbecue restaurant, but it wasn't always that way. One hundred fifty years ago, if you happened to wander into a restaurant or ...

When it comes to eating meat, beef, pork and chicken are the overwhelming favorites for home cooks and barbecue pitmasters in America. Other proteins we may find on barbecue-joint menus are turkey, ...

Barbecuing has been around a long time. In that time, the choicest types of ribs has greatly changed. In fact, it's difficult to even find this old school type.

SAN ANTONIO – It’s an Easter favorite that you can find at your local grocer or butcher shop. Adrian Davila, pitmaster at Davila’s BBQ in Seguin, shares tips for how to grill leg of lamb. Davila’s ...

I ate a lot of lamb around the state a few months back, but it’s a protein I had never cooked in my own smoker. Given that the most common cut found at Texas barbecue joints is the bone-in lamb breast ...

For light, bright, aromatic barbecue, look no further than lemon peels. They release a delightful, citrusy scent and taste that infuses beautifully into meat.

The cattle industry so dominates the identity of Texas ranching that it might be surprising to learn that we lead the nation in sheep production. The 740,000 head currently in the state is actually ...

From Franklin to Interstellar, see which Austin barbecue restaurants made Matthew Odam’s 2025 Dining Guide and what makes ...

As the Korean palate becomes more adventurous, a whole new meat has become South Korea's next big culinary craze -- lamb. For years, lamb and mutton were considered unpalatable by Koreans -- too ...

Choosing between lamb and goat meat can be tricky if you’re unfamiliar with their unique qualities. Lamb and goat may seem ...