Rouses Magazine

Our magazine celebrates the Gulf Coast’s unique culture, history and cuisine. Each issue delivers a mix of food, drink, recipes, culinary how-tos, and more. It is one of largest grocery store publications in the nation.

Our roster of award-winning writers and photographers includes contributors to The New York Times, Saveur, Garden & Gun, the Atlantic, Texas Monthly and more.

In this Issue

Burning Questions

To the untrained eye, firefighting and professional cooking might not seem to have anything in common as careers: One involves potentially running into a burning building, the other involves running perfectly plated dishes to eager diners. But for esteemed chef and longtime volunteer firefighter Nathan Richard, there are plenty of similarities between the two.

Grilling 101

For style points, however, never use a charcoal lighter fluid to start natural lump coal. I mean, you can do it — you could set your car on fire with lighter fluid, too — but my parole officer tells me that’s not what it’s made for. Lighter fluid is the exclusive domain of charcoal briquettes in a regular barbecue grill. Lump coal has its own special needs. Rouses sells natural starters that use paraffin wax to get a natural lump coal going, and you can adjust the ventilation of your grill to do the rest.

Past Issues