December 14, 2012

The Year in Meat! (2012)

Meat, meat, meat, meat. Barbecue, sausage, burgers and brisket, oh the brisket. Yes, it's the year in meat photos for 2012, from carnivore hubs like St. Louis, Houston, New York, San Francisco and points between.
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Brian C. Luscher's brisket, photographed in November at the "Meat Fight 2012" competition in Dallas.
Nicholas McWhirter
Brian C. Luscher's brisket, photographed in November at the "Meat Fight 2012" competition in Dallas.
The Nooner burger at Jonathon's, one of the new burgers of Dallas.
Catherine Downes
The Nooner burger at Jonathon's, one of the new burgers of Dallas.
Ribs from Pride and Joy, Myron Mixon's barbecue joint in Miami. Read more: At Pride and Joy, Myron Mixon Wants You to Kiss the Ring
billwisserphoto.com
Ribs from Pride and Joy, Myron Mixon's barbecue joint in Miami. Read more: At Pride and Joy, Myron Mixon Wants You to Kiss the Ring
The charred brisket edges at John Brown Smokehouse in Queens, New York. See more: John Brown Smokehouse Moving, To Feature Beer Garden & Live Music
Robert Sietsema
The charred brisket edges at John Brown Smokehouse in Queens, New York. See more: John Brown Smokehouse Moving, To Feature Beer Garden & Live Music
Photographed at the Butcher and the Boart downtown Minneapolis, which opened early this year. See more: Butcher and the Boar: The Tour
Emily Utne
Photographed at the Butcher and the Boart downtown Minneapolis, which opened early this year. See more: Butcher and the Boar: The Tour
The smoked prime rib sandwich at Bogart's Smokehouse in St. Louis. See more: RFT vs. Our Readers: Best Barbecue
Jennifer Silverberg
The smoked prime rib sandwich at Bogart's Smokehouse in St. Louis. See more: RFT vs. Our Readers: Best Barbecue
Rodney Scott's North Carolina pork and grits in San Francisco. See more: Meatopia Report and More From Oakland's Eat Real Fest, Going on All Weekend
Josh Ozersky
Rodney Scott's North Carolina pork and grits in San Francisco. See more: Meatopia Report and More From Oakland's Eat Real Fest, Going on All Weekend
The barbecue pits behind Kenny Hall in Texas. The purpose of a barbecue restaurant is to make a profit, not to preserve culinary traditions. Restaurants aren't where American barbecue came from. In fact, the tradition of open-pit barbecues in Texas predates the Civil War. See more: Community Cue: An American Tradition
Robb Walsh
The barbecue pits behind Kenny Hall in Texas. The purpose of a barbecue restaurant is to make a profit, not to preserve culinary traditions. Restaurants aren't where American barbecue came from. In fact, the tradition of open-pit barbecues in Texas predates the Civil War. See more: Community Cue: An American Tradition
Ochoa's Chorizo in Santa Ana, a storefront plopped in the middle of the city's industrial nothingness. See more: Ochoa's Chorizo With Amnesty
Mary Pastrana
Ochoa's Chorizo in Santa Ana, a storefront plopped in the middle of the city's industrial nothingness. See more: Ochoa's Chorizo With Amnesty
Half a slab of the ribs (with baked beans and sweet-potato fries) at Pappy's Smokehouse in St. Louis. Read more: Ian Froeb's 100 Favorite St. Louis Dishes: #4,  The Ribs at Pappy's Smokehouse
Ian Froeb
Half a slab of the ribs (with baked beans and sweet-potato fries) at Pappy's Smokehouse in St. Louis. Read more: Ian Froeb's 100 Favorite St. Louis Dishes: #4, The Ribs at Pappy's Smokehouse