From the blog September 2, 2011 Judy

Nathan Talks Texas Barbecue on Bloomberg

On a recent business trip to Austin, Texas, Nathan Myhrvold seized the opportunity to make a pilgrimage to not one, not two, but four renowned barbecue joints within 24 hours. Writing for Bloomberg, Nathan chronicles his encounters in Texas’s Cult of Smoke: Barbecue-Land Journeys. Driving 35 miles to Lockhart, Texas, Nathan and a few friends dined at Smitty’s, Kreuz Market, and Black’s. The next morning, he woke up at dawn to drive 50 miles to visit Snow’s in Lexington, Texas, a joint that makes barbecue so sought after that the place opens only on Saturday mornings.

Sausage, pork ribs, and brisket served on traditional butcher paper at Kreuz Market in Lockhart, Texas.

Modernist Cuisine covers the art and science of barbecue in great detail. Do you have strong opinions on the subject? Tell us in the comments or on our forum.

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