The second annual Texas Monthly BBQ Festival was held Sunday, October 30, at the outdoor terrace of Long Center in Austin. Some 3,000 people attended to sample barbecue from 22 vendors (all of whom had been named to our Top 50 Barbecue Joints in Texas in 2008), listen to music (Jimmie Vaughan and Asleep at the Wheel), and vote for the people’s choice in four categories. The prizes were won this year by Franklin Barbecue of Austin (best brisket), Louie Mueller Barbecue of Taylor (best beef ribs and best sausage), and Stanley’s Famous Pit Bar-B-Q of Tyler (best pork ribs). Last  year’s best brisket winner was Snow’s BBQ of Lexington. Here are some random observations from an assortment of well-fed attendees.

It’s kind of like drinking from a fire hydrant. There is so much here!—Seth Dockery

This is Texas, so the temperature could have been 40, it could have been 95. But today was perfect.—Jen Pencis, Stanley’s Famous Pit Bar-B-Q, Tyler

Cooking’s easy. The hardest part is figuring out the amount of meat. –Todd Ashmore, Opie’s Barbecue, Spicewood

This event is definitely off the ground. Yesterday I was telling people I was in town for the barbecue festival and everybody knew what I was talking about. Last year they had no idea.—Daniel Vaughn, Full Custom Gospel BBQ blog (more…)

Tagged: Foodways Texas, Franklin Barbecue, Kerry Bexley, louie mueller barbecue, Snow's, Stacy Franklin, Stanley's, Texas A&M University, Texas Monthly BBQ Festival, Tootsie Tomananz

Editor’s Note: The Texas Monthly BBQ Festival is almost here! Each day until then, we’ll be talking to one of the featured pitmasters, with questions from TM staffers, esteemed BBQ experts, Twitter followers and you, the readers of this blog.

Today, it’s 29 year-old Tad Honeycutt of Buzzie’s BBQ in Kerrville — co-winner of last year’s People’s Choice award for brisket. For more info, visit their page on TMBBQ.com.

What is your heat source?
Oak wood only.

Who did you learn your craft from?
My stepfather Buzzie Hughes (pictured) taught me everything he knows. Buzzie grew up cookin’ and is self-taught, with a German background. Every weekend they [Buzzie and Tad's mom] would have big parties doing barbecue. The parties grew and grew and before we knew it we had two hundred people at the house. My mom said, “look we’re going to have to start charging people or start a restaurant.”

What’s your signature meat?
Brisket – slow smoked, low temp. 275 degrees.

Sauce or no sauce?
We offer a tomato-base homemade barbecue sauce on the side. We’ve tried doing marinades. We just feel like our product comes out a lot better without injecting them with anything. We’ve just never got into it.

What non-secret ingredients are in your spice rub, if you use one
Fajita seasoning. (more…)

Tagged: 23 pitmasters, brisket, Buzzie's, Kerrville, People's Choice Award, Smoked Meat, Snow's, Texas BBQ, Texas Monthly BBQ Festival