BBQ

The Pit Room

Oct 3, 2016 By Daniel Vaughn

Brisket, tacos, potato chips, sausage, cherry pie--this place does it all, and does it well.

BBQ News: 09/23 – 09/29

Sep 29, 2016 By Daniel Vaughn

– Barbecue, a film from Australia-based Urtext Films, is set to release next year. Matthew Salleh and Rose Tucker traveled across the globe to film different barbecue traditions: SAFC supported doco, Barbecue, to be released in 2017, examines the bonds people forge over meat and fire.

Smoked in Texas: Dry-Aged Brisket at Killen’s Barbecue

Sep 27, 2016 By Daniel Vaughn

The experimentation never seems to end at Killen’s Barbecue in Pearland. Some days you can do a side-by-side taste test of different beef rib varieties, on others owner Ronnie Killen and pitmaster Manny Torres are serving flights of various smoked briskets. And when I stopped in last week they…

BBQ Anatomy 101: Gooseneck

Sep 22, 2016 By Daniel Vaughn

Meat terminology is a strange thing. Think about it. Knuckle, clod, and even brisket are odd names for beef cuts. But none sound quite as funny as the gooseneck. It doesn’t come from the neck (it frankly doesn’t even sound like it comes from a steer), and no, it isn’t…

BBQ News: 09/16 – 09/22

Sep 22, 2016 By Daniel Vaughn

– Tootsie Tomanetz of Snow’s BBQ has been cooking barbecue for 50 years, and at 81, she has no plans to stop. – Based on the BBQ reference alone, I’ve gotta vote Hogzillas: Here are the nickname finalists for the new minor league team…

Deep-Fried Barbecue in San Angelo

Sep 20, 2016 By Daniel Vaughn

John Young is now settled in his native West Texas, but he took a circuitous route to get back there. He sold his barbecue joint in Sachse, northeast of Dallas, in 2001 and moved to Philadelphia for a corporate job, and then five years ago he moved back to San Angelo and…

Interview: Earnest Griffith Sr. of Back Country Bar-B-Q

Sep 19, 2016 By Daniel Vaughn

Pitmaster: Back Country Bar-B-Que; Opened 1975 Age: 62 Smoker: Wood-Fired Rotisserie Smoker Wood: Hickory Earnest Griffith Sr. has been cooking barbecue in Dallas for 42 years. He started in downtown Dallas in 1970, when the area was teeming with workers in need of lunch. This was before the days of the downtown…

BBQ News: 09/09 – 09/15

Sep 15, 2016 By Daniel Vaughn

– How to roast a whole cow: This is what it’s like to roast a 1,000-pound cow: https://t.co/hoHNi1HCf9 pic.twitter.com/2gxI7zxNdU — MUNCHIES (@munchies) September 15, 2016   – Smith “Smitty” McArthur of Smitty’s BBQ in Brownwood passed away. The Brownwood Examiner penned…

Smoked in Texas: Smoked Corn at Kerlin BBQ

Sep 12, 2016 By Daniel Vaughn

Kerlin BBQ in Austin has been known for their ribs and brisket since opening in 2013, but Bill and Amelis Kerlin really made a splash with their smoked-meat kolaches. Those have been so much of a hit that soon  they’ll have a dedicated kolache truck. I must admit that the…

Sonny Bryan’s 24/7

Sep 8, 2016 By Daniel Vaughn

The headlights from a Chrysler 300 beamed through the window and into the historic dining room of Sonny Bryan’s Smokehouse in Dallas. It was after midnight, and the driver was waiting for his seemingly inebriated (or maybe balance-impaired) passenger to get back with a couple chopped brisket sandwiches. I had just ordered ribs…

BBQ News: 09/02 – 09/08

Sep 8, 2016 By Daniel Vaughn

– Tickets to the Texas Monthly BBQ Festival go on sale at 10:00am today. – Meat Fight has announced its chef competitors for the event later this year. Tickets go on sale on 10/04. – Pig Stand #41 is likely to be demolished:…

Smoked in Texas: Breakfast at Smoke

Sep 1, 2016 By Daniel Vaughn

Barbecue for breakfast in Texas usually means an old time smokehouse that happens to open early. Whether it’s a ring of sausage and a Dr Pepper at Smitty’s in Lockhart or the whole menu at Snow’s BBQ in Lexington, you can find breakfast if you look hard enough (though the…

BBQ News: 08/26 – 09/01

Sep 1, 2016 By Daniel Vaughn

– Texas Tech study shows that antibiotic-resistant bacteria from cattle feedlots can be spread by the Panhandle winds. – The most important meal: Breakfast taco perfection from @Valstexmexbbq https://t.co/V2dZfTIdjB pic.twitter.com/bDy8Toys6h — Eater Austin (@EaterAustin) August 30, 2016   – USA…

“Barbecue” is for Squares

Aug 30, 2016 By Daniel Vaughn

I have a Twitter follower who, for a while, enjoyed pointing out when a barbecue joint spelled their name “incorrectly.” Presumably, “Barbecue” and “BBQ” were acceptable, but not “Barbeque,” “Bar-B-Q,” or its slight variation “Bar-B-Que.” He’s not alone. The AP Stylebook, generally used by journalists, doesn’t like those alternate spellings either,…

Interview: Arnis Robbins of Evie Mae’s Bar-B-Que

Aug 26, 2016 By Daniel Vaughn

Mallory and Arnis Robbins. Photo by Wyatt McSpadden Owner/Pitmaster: Evie Mae’s Bar-B-Que; Opened 2015 Age: 32 Smoker: Indirect Heat Wood-Fired Pit Wood: Oak Arnis and Mallory Robbins opened Evie Mae’s Bar-B-Que last year in Wolfforth. They started in a food trailer along the highway, and quickly gained a following. A year…

BBQ News: 08/19 – 08/25

Aug 25, 2016 By Daniel Vaughn

– Operation BBQ Relief is doing some amazing work in the flood-affected areas of Louisiana. Will Cleaver provided this update from their efforts. As of Tuesday, they had served over 180,000 meals. They need your donations. – John Mueller Meat Co. in Austin seized for non-payment of taxes:…

The New Carolina Barbecue

Aug 23, 2016 By Daniel Vaughn

Barbecue in the Carolinas means pork, but it’s not just any pile of pulled pig that’s revered in eastern North Carolina. Whole hogs cooked over wood fill the legendary pit houses in this part of the state. It’s the traditional route, but it’s harder to execute than pork shoulders, which are…

Holy Smoke BBQ

Aug 22, 2016 By Daniel Vaughn

Sweden is ripe for a Texas barbecue revolution, and the Johans of Holy Smoke BBQ are prepared to lead it. Johan Fritzell and Johan Åkerberg met a few years ago and bonded over a shared love of smoked meats. They soon decided to join forces and open a barbecue joint that…

Evan LeRoy Leaving Freedmen’s Bar

Aug 22, 2016 By Daniel Vaughn

Talented pitmaster Evan LeRoy has left his position at Freedmen’s Bar in Austin. He’s planning a place of his own, but details are still vague. LeRoy told me over the phone that he hoped to have something open in the Austin area within the next year, and…

Franklin Barbecue in Sweden

Aug 18, 2016 By Daniel Vaughn

Although he runs Franklin Barbecue out of Austin, Aaron Franklin is known worldwide for his barbecue. Franklin’s smoked meats are respected by his peers and revered by critics, and he has a James Beard Award to prove it. He has shared his knowledge through his show, BBQ With Franklin, and his…

BBQ News: 08/05 – 08/18

Aug 18, 2016 By Daniel Vaughn

– BBQ guru Steven Raichlen shared his favorite stops for smoked meat with the Daily Beast, and Texas gets plenty of love. – These are the most influential barbecue joints in the country. – Why not try beef chuck in the smoker?…

A Piece of Tex-Lanta at Fox Bros. Bar-B-Q

Aug 9, 2016 By Daniel Vaughn

Beef barbecue isn’t hard to find in Atlanta. Most menus feature brisket, and the city might just have more options for smoked beef short ribs than Fort Worth. But that wasn’t the case in 2007, when twins Justin and Jonathan Fox opened Fox Bros. Bar-B-Q just east of downtown Atlanta. In what…

A Eulogy for the Barbecue Joint

Aug 8, 2016 By Daniel Vaughn

Barbecue joints aren’t simply born. It takes time to develop into one. A barbecue joint is a worn-in stool at a counter smoothed over by time. It’s a soot-stained ceiling, a broken-in barbecue pit, a menu with prices scratched out, and a bigger smile when you use cash. A barbecue joint evokes…

BBQ News: 07/29 – 08/04

Aug 4, 2016 By Daniel Vaughn

– Delish looks at the wild world of cooking competitions, including how to become a barbecue judge. – Tasty Meat polled a number of notable grillers about common grilling mistakes. They shared the 25 most common ones. – I talked with the Leisuremen radio…

BBQ News: 07/22 – 07/28

Jul 28, 2016 By Daniel Vaughn

– Livestock producers have increased supplies of hogs and cattle to a level described by Bloomberg as a “meat mountain.” Meat just keeps getting cheaper. – Beware pitmasters. The Atlantic dives into the root causes of tuberculosis, and determines that it might have first developed in…

Austin, South Carolina

Jul 22, 2016 By Daniel Vaughn

Texas has lost one if its best pitmasters. John Lewis has taken his talents to South Carolina, and he doesn’t plan to come back to Texas anytime soon. “I live here, and I’m staying here,” he told me during my recent trip to Charleston to visit his brand-new, week-old establishment, Lewis Barbecue.

BBQ News: 07/15 – 07/21

Jul 21, 2016 By Daniel Vaughn

– We second the motion: [email protected] proudly casts all his votes for the next Pitmaster General of the United States—Aaron Franklin! pic.twitter.com/eOsgJ5o9eo — Justice Don Willett (@JusticeWillett) July 19, 2016   – A man in Austin said he worked at Franklin…

BBQ News: 07/08 – 07/14

Jul 14, 2016 By Daniel Vaughn

– The Meat Fight 1K is a fun run minus the running. Twenty food vendors line the 3,281 foot course. Registration begins tomorrow morning. – Pecan Lodge is offering free meals to Dallas police officers through July 17th. – Pecan Lodge had a brief pit fire…

BBQ News: 07/01 – 07/07

Jul 7, 2016 By Daniel Vaughn

– Brisket in NC was the meal for President Obama at Midwood Smokehouse: Obama and Clinton stop for BBQ at Midwood Smokehouse pic.twitter.com/GZBJ9Ppeaf — Margaret Talev (@margarettalev) July 5, 2016   – A Houston blogger ordered enough smoked meat at La Barbecue for…

Top 5 BBQ

Jul 1, 2016 By Daniel Vaughn

Four years ago, Davetta Greene bought a used barbecue pit for $40. It was a gift for her husband, Kendon. After fried pork chops caused two separate fires in their home kitchen, she thought it was time he moved his cooking outside. He didn’t take to the pitmaster role immediately. “It was…

BBQ News: 06/24 – 06/30

Jun 30, 2016 By Daniel Vaughn

– Barbecue Week begins on July 10th. Every order of a barbecue plate listed here provides a $1 donation to Foodways Texas. – The former governor is a big fan of Truth BBQ in Brenham:…

BBQ Anatomy 101: Bone-In Brisket

Jun 29, 2016 By Daniel Vaughn

At the meat markets of yesteryear, a boneless brisket would have been a special order. If beef was arriving as a half carcass, there would be no need for the butcher to remove the bones before selling or smoking the cut; doing so would have meant more work for less money. The…

Smoked in Texas: Chicken Wings at Green Mesquite

Jun 28, 2016 By Daniel Vaughn

Green Mesquite has been a fixture in South Austin since Tom Davis opened the place in 1988. The restaurant now has three locations, but the original on Barton Springs Road has all the charm of a real joint and one of the coolest neon signs in Texas. There’s an even better one inside—a glowing red…

Pat Gee’s Barbecue

Jun 24, 2016 By Daniel Vaughn

The hand-painted wooden sign reads “Pat’s Barbecue,” but everybody calls it Pat Gee’s after its late founder, Mack Henry “Pat” Gee, who opened this barbecue shack east of Tyler, deep in the piney woods, sometime around 1963. Pat, his wife Vida, and their seven children lived just up the hill…

BBQ News: 06/17 – 06/23

Jun 23, 2016 By Daniel Vaughn

– From First We Feast: How the Texas BBQ Boom Marginalizes Its African-American Roots. – Over this past weekend, Greg Gatlin of Gatlin’s BBQ in Houston made some traditional Beaumont beef links. – Rock thrower not impressed with Franklin Barbecue: The suspected…

Hawaiian Barbecue Bites

Jun 22, 2016 By Daniel Vaughn

The United States has many beloved barbecue styles, but meat cooked over fire in the fiftieth state rarely enters the discussion. Hawaiian barbecue traditions have been exported by the Honolulu-based L&L Hawaiian Barbecue chain to twelve states and six other countries, but those restaurants don’t really cook barbecue. Rather, they specialize…

Kalua Pig: The Barbacoa of Hawaii

Jun 21, 2016 By Daniel Vaughn

The world’s oldest barbecue tradition is cooking meat in underground pits. It’s a method so old, that our ancestors cooked mammoths in underground pits some 29,000 years ago. In modern day Texas, meat cooked in subterranean pits is most often referred to as barbacoa, like the barbacoa de cabeza that…

One90 Smoked Meats

Jun 17, 2016 By Daniel Vaughn

This is not a barbecue joint. As the name suggests, they specialize in smoked meats, which are mostly piled in a sandwich. If you come to One90 Smoked Meats looking for a combo plate with slaw and beans on a plastic tray, prepare to be disappointed. But if you’re happy with…

Eugene “Hot Sauce” Williams

Jun 17, 2016 By Daniel Vaughn

The contributions of African Americans to our country’s barbecue culture are often overlooked. The influences can be hard to trace, which make it tempting to ignore them. Throughout Texas and the rest of the country, records of black barbecue culture are either gone or never existed in the first place. Most newspapers and magazines were…

BBQ News: 06/10 – 06/16

Jun 16, 2016 By Daniel Vaughn

– It’s Barbecue Week on Eater: Barbecue Week on Eater starts right now: https://t.co/pdFL0tyPwT pic.twitter.com/XDZt49W5MV — Eater (@Eater) June 13, 2016   – Here are the best ribs in Austin according to Eater Austin.  – Eater Houston talks with…