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The Austin American-Statesman in 60 Seconds - Matzo Balls and BBQ


  • Wyatt McSpadden, author of the recently published "Texas BBQ," leads readers on a tour of the seedy under (pork) belly of Austin's barbecue joints.
  • Viva cheap eats! Taco Journalism's Armando Rayo shows a reporter how to negotiate Austin's extensive taco truck demimonde, exploring the good, the bad and the incredibly delicious.
  • Andrea Abel considers the many variations of the classic matzo ball soup, with tips on how to personalize a Passover favorite.
  • Addie Broyles explores the history of Easter eggs and gives tips for natural dyeing.
  • Charleston Chef Kevin Johnson talks about his favorite methods for going whole hog with snout-to-tail-to-trotter pig preparation.

Filed Under: In Sixty Seconds
Tags: austin, barbecue, bbq, easter, in 60 seconds, In60Seconds, passover

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