{"version":"https://jsonfeed.org/version/1","title":"Gringon's Texas","home_page_url":"https://gringonstexas.com","description":"Gringon's Texas","author":{"name":"Gringon's Texas"},"items":[{"id":"the-tale-of-two-texas-chili-parlors","html_content":"

In Texas, 1976 wasn't just about the Bicentennial. It was the year the \"Bowl of Red\" found its permanent homes. Two legendary establishments opened their doors that year, and I’ve spent the better part of my 63 years cha...

","url":"https://gringonstexas.com/f/the-tale-of-two-texas-chili-parlors","title":"The Tale of Two Texas Chili Parlors","date_modified":"2026-03-14T13:55:38Z"},{"id":"the-data-on-modifications-of-fire-bricks-and-a-baffle-plate","html_content":"

The transition from a standard backyard cook to a high-precision thermal event begins with the engineering of the pit itself. A stock Oklahoma Joe’s Highland is a classic offset, but its thin-walled steel is inherently r...

","url":"https://gringonstexas.com/f/the-data-on-modifications-of-fire-bricks-and-a-baffle-plate","title":"The Data on Modifications of Fire Bricks and a Baffle Plate","date_modified":"2026-03-13T17:37:38Z"},{"id":"engineering-a-win-when-the-clock-is-crowding-the-pit","html_content":"

After the dry-run with the 12 pounder, the second cook wasn't just a meal; it was a technical \"pivot\" forced by a Texas rainstorm and a partially frozen Creekstone Farms Wagyu. Starting with a massive, 18.4 lb hunk of be...

","url":"https://gringonstexas.com/f/engineering-a-win-when-the-clock-is-crowding-the-pit","title":"Engineering a Win When the Clock is Crowding the Pit","date_modified":"2026-03-13T13:31:47Z"},{"id":"trial-by-fire-my-first-night-with-the-oklahoma-joe","html_content":"

Every Texas pitmaster remembers their first real overnight marathon. Mine started at 10:15 PM on a Friday. I had a 12lb H-E-B packer that I trimmed and seasoned before putting it in the smoker, a stack of Post Oak, my do...

","url":"https://gringonstexas.com/f/trial-by-fire-my-first-night-with-the-oklahoma-joe","title":"Trial by Fire: My First Night with the Oklahoma Joe","date_modified":"2026-02-28T16:38:04Z"},{"id":"has-the-chicago-takeover-hurt-the-whataburger-texas-brand","html_content":"

Every Texan remembers where they were in 2019 when the news broke: The Dobsons sold a majority stake in Whataburger to a firm in Chicago. You would have thought they’d announced they were replacing the Spicy Ketchup with...

","url":"https://gringonstexas.com/f/has-the-chicago-takeover-hurt-the-whataburger-texas-brand","title":"Has the Chicago Takeover Hurt the Whataburger Texas Brand?","date_modified":"2026-02-28T15:09:44Z"},{"id":"another-austin-last-call---vespaio","html_content":"

Last Call for One of Austin's Favorites - Ciao, Vespaio

","url":"https://gringonstexas.com/f/another-austin-last-call---vespaio","title":"Another Austin Last Call - Vespaio","date_modified":"2026-02-20T04:25:15Z"},{"id":"the-texs-red-labor-of-love-a-big-bowl-of-red","html_content":"

In Texas, we have a saying: \"If you know beans about chili, you know chili has no beans.\" But the real secret isn't just about what you leave out; it’s about what you put in. Most folks reach for a plastic shaker of stor...

","url":"https://gringonstexas.com/f/the-texs-red-labor-of-love-a-big-bowl-of-red","title":"The Tex's Red Labor of Love: A Big Bowl of Red","date_modified":"2026-02-15T15:56:18Z"},{"id":"the-first-fire-honoring-the-pioneers-of-texas-flavor","html_content":"

Most folks think Texas food starts and ends with a brisket and a Shiner, but if you look closer at the steam rising off a bowl of Red, you’ll see the ghosts of a dozen different cultures. To truly understand the rich tap...

","url":"https://gringonstexas.com/f/the-first-fire-honoring-the-pioneers-of-texas-flavor","title":"The First Fire: Honoring the Pioneers of Texas Flavor","date_modified":"2026-02-15T15:11:29Z"}]}