Santiago Arango

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How to Make Texas-Style Smoked Brisket in a Gas Grill

Making a real Texas-style smoked brisket will take all day, but it's eminently doable (even in a gas grill), and you can demand everyone call you "pitmaster"<p>In Texas, barbecue is about beef: specifically brisket, the cut by which any joint is judged. Brisket has become a favorite of restaurant …

BBQ

Zagat

Chicagoland: Seafood And 'Cue at Captain Porky's

<b>Captain Porky's</b> is the sort of singular spot people drive to without complaint and from far away. Attention to detail is why. Produce is locally sourced and, when possible, organic. The operation is run by siblings and Mediterranean ex-pats George, Dino, and Renee Kallianis, who source and press …

First Look: Robb Walsh's New Book, Barbecue Crossroads

Grid View<p>Barbecue Crossroads<p>Barbecue, which has always been religion in the South, has in recent years become a national obsession. Accordingly, the barbecue books are showing up: out this spring are Daniel Vaughn's <i>Prophets of Smoked Meat</i> (more on that later) and Houston food writer <b>Robb Walsh's</b> …

First Look: Daniel Vaughn's The Prophets of Smoked Meat

Grid View<p>Prophets of Smoked Meat<p>Here's <i>The Prophets of Smoked Meat: A Journey Through Texas Barbecue</i>, which is notable not only for being the first book by barbecue expert <b>Daniel Vaughn</b> — he with the much-coveted title of <i>Texas Monthly</i> barbecue editor — but also because it's the first of several books</b> …