This clove-spiced, BBQ-inspired ketchup is adapted from the popular recipe Jay Jenc created during his time as executive chef at Café Saint-Ex, in Washington, D.C.
Although Texas is best known for brisket, it turns out equally succulent smoked sausages. Here’s an inside look at the state’s most beloved barbecue pits.
With a modest 20th-century invention, a few handfuls of charcoal, and some simple guidelines, every backyard cook can create a luscious, smoke-tinged feast for a crowd.
Texas is brisket territory, but it is no lone-meat state. Pit-cooked sausage is also required eating, especially in the barbecue shrines south and east of Austin.