Plus, our very own BBQ Fest culminates in a virtual backyard barbecue this Sunday.
Heim Barbecue’s magically sweet and savory cubes are fast becoming as beloved as bacon.
Plus: highlights from Texas Monthly’s annual smoked-meat extravaganza in Austin.
BBQ News Roundup: Tons of Bacon Burnt Ends, a Pitmaster’s Potluck, and the Politics of Bill Miller Bar-B-Q
Plus: The most creative barbecue joints in Houston.
And a new second location means you can devour this burger with brisket and bacon burnt ends much more often.
Travis and Emma Heim jumped into business ownership with little experience or capital in 2015. The Heim truck hadn’t been parked a year before they got an offer to build out their very own spot on West Magnolia. Their barbecue was that good. That location opened in late 2016 with
Burnt ends aren’t just for brisket anymore. And let’s get something out of the way, Kansas City barbecue fans: don’t get too sanctimonious about proper burnt ends only coming from a brisket; I’ve had ham and sausage burnt ends in your city. Beef belly burnt ends were the special last
There was some empty talk last year about Austin banning wood-cooked barbecue. The proposal went up in, ahem, smoke, and disappointed salesman for expensive “smoke scrubbers” were forced to turn their attention to other cities. The episode reminded us how much we cherish the traditional cooking methods of Texas barbecue
For all chefs, there are moments in their culinary careers that forever shape them. Moments when principles are seared into their brain by mentors, books, or classes only to manifest in their cooking techniques for life. For Travis Heim, owner and pitmaster of Heim Barbecue, in Fort Worth, one of those illuminating experiences came