Is it a pleasant smell, or is it just creepy? In this episode of “Little Known Fact,” David Courtney finds a link between bacteria on a dog’s paws and everyone’s favorite corn chip.
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8:15
’Cue Course: How to Make the Three Week Pork Chop Special from Slow Bone BBQ
The legendary pork chop special at Slow Bone BBQ is only available on Sundays and Mondays, but it’s well worth the wait. Jeffery Hobbs’ intricate process takes a solid three weeks from start to finish. With four seasoning applications, three trips to the smoker, three weeks aging in the
3:40
Meet the Texas Tech Researcher Who Broke the Beavers Story
Garret Langlois explains how he first stumbled upon, then dove into the exciting discovery that beavers had returned to the Llano Estacado after thousands of years.
2:03
The Daughter of a Barbecue Family Takes Tradition in a New Direction
At Texas Q in Kingwood, Sloan Rinaldi is the first woman in her family to take over the barbecue pit in over a hundred years.
2:26
The Beginnings of Casa Rio: A Piece of San Antonio Tex-Mex History
The restaurant's owner, Bill Lyons, reflects on how far the restaurant has come since its doors opened in 1946.
4:48
Mineola Was Home to the Oldest Female Barber in Texas
Getting a haircut in a small town used to be a story-finding strategy for Texas Country Reporter, but the tale of Blanche Harris is one of my favorites.
2:41
Small Town Smokers: Nelson’s BBQ in San Antonio Is a Family Affair
Nathaniel Nelson, with the help of his wife and three kids, is upholding traditional barbecue at his San Antonio-based food truck.
1:18
An East Texas Local Wants You to Remember Trammel’s Trace
The early road used by Native Americans and settlers ran through what would become Gary Pinkerton’s family farm in Rusk County.
8:52
You Can Lead Cows to Water, But Can You Make ’Em Swim Across the Colorado River?
In Matagorda, the Huebner Brothers Cattle Company has been leading a semiannual cattle drive for more than a hundred years.