Libations
August 6, 2020
How to Pair Wine and Tacos: Advice From a Sommelier
It’s time to think beyond beer and margaritas, says Suerte wine director Celia Pellegrini.
Interviews
Film & TV
April 25, 2017
What The Film Incentives Program Means to The Texas Film Industry
The Rooster Teeth CEO Matt Hullum takes a quick break from directing ’Lazer Team 2’ to talk about the future of the film incentives program.
Health
March 13, 2017
Cecile Richards Talks Tech, Politics, And Planned Parenthood
The executive director of Planned Parenthood and daughter of former governor Ann Richards talks with 'Texas Monthly' at SXSW.
BBQ
November 2, 2016
Interview: Alice Lassaude of Meat Fight
Alice Lassaude. Image from her Facebook pageAlice Lassaude is an incredibly funny writer with a James Beard award to show for it. She’s also the Meat Queen of Meat Fight, or more properly, the CEO of Meat Fight, Inc. Meat Fight is a barbecue competition
BBQ
August 26, 2016
Interview: Arnis Robbins of Evie Mae’s Bar-B-Que
Mallory and Arnis Robbins. Photo by Wyatt McSpaddenOwner/Pitmaster: Evie Mae’s Bar-B-Que; Opened 2015Age: 32Smoker: Indirect Heat Wood-Fired PitWood: OakArnis 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 after opening, they celebrated a new
BBQ
May 3, 2016
Interview: Dwight Harvey of Off The Bone Barbeque
Owner/Pitmaster: Off the Bone Barbeque; Opened 2009Age: 70Smoker: Wood-Fired Rotisserie SmokerWood: Pecan and MesquiteOff the Bone was once a tiny joint in a neighborhood without much of an identity. Since it opened seven years ago, The Cedars has grown into a destination, and the barbecue joint has grown with
BBQ
April 25, 2016
Interview: Laura Loomis of Two Bros. BBQ
Pitmaster: Two Bros. BBQ; Opened 2009Age: 28Smoker: Indirect Heat Wood-Fired PitWood: OakA few years ago, Laura Loomis didn’t think much of Texas barbecue. Neither cooking nor eating it was a big deal in her family, and she admits to never really having a favorite joint growing up. She doesn’t remember eating
BBQ
February 2, 2016
Interview: Johan Fritzell of Holy Smoke BBQ
Owner/Pitmaster: Holy Smoke BBQ; Opened 2014Age: 43Smoker: Indirect Heat Wood-Fired PitWood: OakSwedes love to grill, but low-and-slow, Texas-style barbecue is a concept so foreign that only one restaurant in the country serves it. They opened in 2014 when Johan Fritzell turned his passion into a rural barbecue stop in a field in southwestern Sweden,
Music
October 12, 2015
Music Monday: Shea Serrano On ‘The Rap Yearbook’ And His Houston Hip Hop Playlist
How the Houston-based writer went from ”this sounds super f—ing boring” to the author of a new book.
BBQ
September 23, 2015
Interview: John Rivers of 4 Rivers Smokehouse
Owner/Pitmaster: 4 Rivers Smokehouse; Opened 2009Age: 49Smoker: Gas-fired rotisserieWood: HickorySitting with a 2003 copy of the Texas Monthly Top 50, John Rivers occupied a table inside Rusty Taco in Dallas waiting for me. His travel schedule didn’t allow for a barbecue lunch, so bacon, eggs, cheese, and avocado on a tortilla became
BBQ
July 8, 2015
How the East Was Won
TMBBQ welcomes guest writer Megan Giller who takes us to Japan for some Texas barbecue. Craig White. Photo from White Smoke’s Facebook page.Craig White is a Texan. He’s a pitmaster and an expert in smoked meats, and like many of his breed he can be secretive. White
BBQ
June 24, 2015
Interview: Bennie Washington of Whup’s Boomerang Bar-B-Q
Owner/Pitmaster: Whup’s Boomerang Bar-B-Q; Opened 2000Age: 64Smoker: Wood-fired Offset SmokerWood: Mesquite, Post Oak, and PecanBennie Washington’s business may only be fifteen years old, but his barbecue experience goes back four decades. As a delivery truck driver for Pepsi, barbecue was a hobby, then a short-lived foray as a professional in
BBQ
June 10, 2015
Interview: Marshall Prichard of Sammy’s BBQ
Owner/Pitmaster: Sammy’s BBQ; Opened 1992Age: 45Smoker: Wood-Fired RotisserieWood: HickoryMarshall Prichard could pass for a decade younger than his forty-five years. Somehow the barbecue business has been kind to him in the aging process. He was there on day one when Sammy’s BBQ opened in 1992, and he still brings a youthful
BBQ
May 27, 2015
Interview: Gary Williams of Gary’s BBQ
Former Owner: Gary’s BarbequeAge: 75When he was twenty-six, Gary Williams said doctors told him he was bipolar and diagnosed him with depression and a chemical imbalance. “That’s a load, but I made it. I had a great doctor,” he told me while we sat across from one another at
BBQ
May 13, 2015
Interview: Roland Lindsey of Bodacious Bar-B-Q
Founder: Bodacious Bar-B-Q; Opened 1968Age: 76Smoker: Wood-fired Offset SmokerWood: OakRoland Lindsey went from running the pits for his dad in Dallas when he was fifteen, to running a chain of barbecue joints in (mostly) East Texas. He officially started Bodacious Bar-B-Q in Longview in 1968, and it has grown significantly since then.Since it was
BBQ
April 29, 2015
Interview: Edward Davila of Davila’s BBQ
Owner/Pitmaster: Davila’s BBQ; Opened 1959Age: 65Smoker: Indirect Heat Wood-Fired PitWood: MesquiteEdward Davila has just hit retirement age, but he can’t imagine life without working at the barbecue joint. He’s been doing it since he was a boy, and now he’s teaching his son to follow in his footsteps.After our interview, Davila wanted
BBQ
March 25, 2015
Interview: LeAnn Mueller of La Barbecue
Owner: La Barbecue; Opened 2012Age: 42LeAnn Mueller hails from a famous barbecue family, but all she ever wanted was to be a professional photographer. Now she has the photography career and one of the state’s most highly regarded barbecue joints, which is ironic for someone who wanted nothing
BBQ
March 18, 2015
Interview: Trent Brooks of Brooks’ Place
Owner/Pitmaster: Brooks’ Place; Opened 2009Age: 45Smoker: Indirect Heat Wood-Fired PitWood: Red Oak, Pecan, Hickory, and MesquiteBrooks’ Place isn’t exactly easy to get to, but that’s part of its charm. Cypress is at least a thirty minute drive from downtown Houston. It’s a destination, and those in line
BBQ
March 4, 2015
Interview: James Davis of Davis Meat Market
Owner/Pitmaster: Davis Meat Market; Opened 1988Age: 76Smoker: Gas-fired Rotisserie SmokerWood: OakI rang a buzzer outside this bright red metal building in Houston’s Fifth Ward, and owner James Davis met me at the door. As soon as I stepped inside the smell of raw meat was present, but not
BBQ
February 25, 2015
Interview: Tim Byres of Smoke
Co-Owner/Chef: Smoke; Opened 2009Age: 39Smoker: Wood-fired Offset SmokerWood: VariousTim Byres is a man who is hard to pin down, mainly because he despises labels. He has been chef, pitmaster, author, culinary diplomat, and almost a food stylist. Six years ago he opened Smoke in West Dallas along with Chris Zielke and Chris
BBQ
February 11, 2015
Interview: Michael Hernandez of Hays Co. Bar-B-Que
Owner/Pitmaster: Hays Co. Bar-B-Que; Opened 2007Age: 41Smoker: Indirect Heat Wood-Fired PitWood: Post OakIn just eight short years, Michael Hernandez has gone from complete barbecue newbie to running one of the best barbecue joints in Texas. He was a fast learner and was dedicated to learning a new craft that he
BBQ
January 28, 2015
Interview: Shane Wilkinson and Lynn Owens of Bartley’s BBQ
Business: Bartley’s BBQ; Opened 1968Owner: Lynn OwensPitmaster: Shane Wilkinson, 36Smoker: Wood-Fired Rotisserie PitWood: HickoryBartley’s BBQ has changed hands a number of times since it opened in 1968, and it was forced to change locations in the nineties. Shane Wilkinson is the pitmaster, and son-in-law of owner Lynn Owens, and he jokes that
BBQ
January 21, 2015
Interview: Eddie Deen of Eddie Deen and Co.
Owner/Pitmaster: Eddie Deen and Co.; Opened 1994Age: 58Smoker: Wood Fired Rotisserie SmokerWood: HickoryIn the last twenty years, Eddie Deen has quietly built a barbecue empire. His restaurants include Crossroads BBQ in Arlington, Hickory Roots BBQ in Terrell, and Eddie Deen’s BBQ in Rockwall. There’s also a giant event space south of
BBQ
January 14, 2015
Interview: Jamie Geer of Jambo Pits
Owner: Jambo Pits; Opened 2007Age: 59Jamie Geer isn’t some one-dimensional competition barbecue cook. After a career in welding, he started building smokers. They were some of the prettiest ones out there, but also made other cooks a lot more competitive. These days you don’t have to look very
BBQ
October 29, 2014
Interview: Samuel Jones of Skylight Inn
Samuel Jones (right) with NC BBQ legend Ed Mitchell (left)Co-Owner/Pitmaster: Skylight Inn; Opened 1947 in Ayden, North CarolinaAge: 33Cooker: Direct heat brick pitWood: Oak and HickorySamuel Jones is part of a North Carolina family that was cooking barbecue back in the nineteenth century. He’s been at the restaurant since birth, and surmises
BBQ
October 8, 2014
Interview: Leon O’Neal of Leon’s World’s Finest In & Out Bar-B-Que
Owner/Pitmaster: Leon’s World’s Finest In & Out Bar-B-Que; Opened 1987Age: 74Smoker: Wood-fired Rotisserie SmokerWood: Post OakLeon O’Neal didn’t get into the barbecue business until he was forty-five years old, but he’s managed to be successful in Galveston for nearly three decades in a converted house that once contained
BBQ
September 24, 2014
Interview: Johnny Fugitt of Barbecue Rankings
Photo from Fugitt’s Facebook pageWriter: 100 Best Barbecue Restaurants in AmericaAge: 29Johnny Fugitt is nearing the end of a one year tour around the country looking for the best barbecue joints in the country – one hundred of them to be exact. He was sick of all
BBQ
September 10, 2014
Interview: Jimmy Harris of David’s Barbecue
Owner/Pitmaster: David’s Barbecue; Opened 1988Age: 49Smoker: Wood-fired Rotisserie SmokerWood: HickoryJimmy Harris doesn’t have much time for barbecue reviewers. “The real judge is that cash register.” And it hasn’t let him down for over two decades since he and his dad opened the
BBQ
August 20, 2014
Interview: Cliff Payne of Cousin’s BBQ
Owner/Pitmaster: Cousin’s BBQ; Opened 1983Age: 59Smoker: Wood-fired Rotisserie SmokerWood: Hickory & PecanAs the name suggests, Cousin’s BBQ is about family. Calvin “Bootsie” Payne III opened the place on McCart Avenue in Fort Worth in 1983 along with his wife and three of his children. His son Cliff
BBQ
July 30, 2014
Interview: Nina Sells of Smitty’s Market
Owner: Smitty’s Market; Opened 1999Age: 64Smoker: Indirect Heat Wood-Fired PitWood: OakThere’s plenty more to Smitty’s Market in Lockhart (formerly Kreuz Market) than the family split that occurred fifteen years ago. Nina Sells grew up in this barbecue joint, and
BBQ
July 23, 2014
Interview: Ronnie Killen of Killen’s Barbecue
Owner/Pitmaster: Killen’s Barbecue; Opened 2014Age: 47Smoker: Indirect Heat Wood-Fired Pit, Wood-Fired Rotisserie SmokerWood: Oak, Pecan, Hickory, and MesquiteLast week, we reviewed Killen’s Barbecue in Pearland. It received one of the highest ratings on TMBBQ, which likely wasn’t enough for
BBQ
July 16, 2014
Interview: Roy & Tim Hutchins of Hutchins BBQ
Owner/Pitmaster: Hutchins BBQ; Opened 1978 (current location 1991)Age: Roy 65, Tim 33Smoker: Indirect Heat Wood-Fired PitWood: Pecan and OakRoy Hutchins started his family in the barbecue business in 1978 with a tiny smokehouse in Princeton, Texas. Since then his sons have been involved
BBQ
July 9, 2014
Interview: Greg Gatlin of Gatlin’s BBQ
Photo by Nicholas McWhirterOwner/Pitmaster: Gatlin’s BBQ; Opened 2010Age: 34Smoker: Indirect Heat Wood-Fired PitWood: HickoryGreg Gatlin went from breaking up pass plays as a member of the Rice Owls to the world of corporate real estate, but he always knew he wanted to
BBQ
July 2, 2014
Interview: Will Buckman of Corkscrew BBQ
Pitmaster: Corkscrew BBQ; Opened 2011Age: 35Smoker: Indirect Heat Wood-Fired PitWood: Red Oak“If I’m not here, we’re closed.” That’s why Will Buckman doesn’t take many vacation days away from Corkscrew BBQ. The hours are long, which leaves just a little time each
BBQ
June 25, 2014
Interview: Will Fleischman of Lockhart Smokehouse
Pitmaster: Lockhart Smokehouse, Plano; Opened 2014Age: 42Smoker: Indirect Heat Wood-Fired PitWood: OakWill Fleischman has tattoos and steel hoops in his ears, but his most distinguishing feature is the beard. He’s hard to miss when behind the counter slicing, but it might be a
BBQ
June 18, 2014
Interview: Lance Kirkpatrick of Stiles Switch BBQ
Pitmaster: Stiles Switch BBQ & Brew; Opened 2011Age: 44Smoker: Indirect Heat Wood-Fired PitWood: Post OakLance Kirkpatrick didn’t grow up cooking barbecue. He didn’t come from a long line of barbecue cooks, but at the age of thirty-one he answered the most important newspaper ad
BBQ
June 11, 2014
Interview: Steve Kapchinskie of Martin’s Place
Owner/Pitmaster: Martin’s Place; Opened 1925 (current location 1939)Age: 57Smoker: Indirect Heat Wood-Fired PitWood: OakA Kapchinskie has been cooking barbecue at Martin’s Place in Bryan, Texas since 1925. That makes it older than Black’s BBQ in Lockhart and just as
BBQ
June 4, 2014
Interview: Kirby Hyden of Kirby’s Barbeque
Owner/Pitmaster: Kirby’s Barbeque; opened 1991 (2007 in current location)Age: 59Smoker: Offset steel smokersWood: OakUntil Anna Nicole Smith came along, the most famous area resident of Limestone County was Cynthia Ann Parker. She was abducted from Fort Parker at a young age, and her
BBQ
May 28, 2014
Interview: Joe Davidson of Oklahoma Joe’s Bar-B-Cue
Owner/Pitmaster: Oklahoma Joe’s Bar-B-Cue; Opened 2011Age: 52Smoker: Gas-Fired Rotisserie SmokerWood: PecanJoe Davidson has been involved in all aspects of the barbecue world. He became a successful entrepreneur when his smoker company got off the ground in the eighties. He hit his
BBQ
May 21, 2014
Interview: Adrian Handsborough of Virgie’s Bar-B-Que
Photo by Nicolas McWhirterOwner/Pitmaster: Virgie’s Bar-B-Que; Opened 2005Age: 49Smoker: Wood-Fired Offset SmokerWood: Post OakOn Virgie’s website they have a brief description of their restaurant, but what has stuck with me was their promise of a “barbecure.” It’s a
BBQ
May 14, 2014
Interview: Tim Rattray of The Granary
Owner/Pitmaster/Chef: The Granary; Opened 2012Age: 31Smoker: Wood-Fired Rotisserie SmokerWood: Live Oak There isn’t another barbecue joint in Texas with as many menus to deal with as The Granary. They have a lunch menu with traditional barbecue items and a rotating daily lunch special that
BBQ
May 7, 2014
Interview: Nicole Davenport
Pitmaster: BBQ Pitmasters (2010), Sugar & Smoke (2012), Chopped (2012)Age: 43I visited Sugar & Smoke restaurant in Fredericksburg in early 2012. That’s the first time I was introduced to Nicole Davenport. The menu was long, with only a few items of true barbecue. When I asked
BBQ
April 30, 2014
Interview: Buzzie Hughes of Buzzie’s Bar-B-Q
Photo by Robert J. LermaOwner/Pitmaster: Buzzie’s Bar-B-Q, opened 1993 (current location since 1997)Age: 54Smoker: Wood-fired smokerWood: Live OakI had just started a phone conversation with Harold “Buzzie” Hughes. “Let her rip potato chip” was his way of getting our interview kicked off. Buzzie is a man of steadfast opinions on
BBQ
April 23, 2014
Interview: Steve Olson of Hidden Canyon Farm
Steve Olson from one of many NAMP videosOwner: Hidden Canyon Farm in Lyons, New YorkAuthor: Institutional Meat Purchase Specifications (IMPS)If you’ve ever purchased a cut of meat then you’ve been impacted by IMPS. IMPS, or the Institutional Meat Purchase Specifications are the guidelines for most
BBQ
April 16, 2014
Interview: Thomas Abramowicz of The Beast
Owner: The Beast: Maison Deviandes Fumees, opened 2014Age: 31Smoker: Wood-fired rotisserie smoker (once it’s delivered)Wood: OakI was in line for the bathroom at Hill Country BBQ Market in New York when a man who recognized me approached. He wanted to know if I could find a Texas pitmaster
BBQ
April 9, 2014
Interview: John Raven PhB
Title: Commissioner of Barbecue, PhBAge: 76“Allow me to introduce myself. I am John Raven. I am the individual who has done more for barbecue than anyone else.” Those were the first three sentences in a letter I received about a year ago. It was the first letter I received
BBQ
April 2, 2014
Interview: J. D. Bost of Jasper’s Bar-B-Q
Pitmaster: Jasper’s Bar-B-Q, opened 1915 (or 1918)Age: 52Smoker: Gas-fired rotisserie smokerWood: Pecan and OakAbout six weeks ago I sat down with J. D. Bost at Jasper’s Bar-B-Q in Waco. He’s the general manager of this nearly century-old barbecue restaurant on Elm Street started by an Italian immigrant. Since the
BBQ
March 26, 2014
Interview: Matt Hamilton of Local Yocal Market
Owner: Local Yocal Farm to Market in McKinney, opened 2010Age: 37Matt Hamilton grew up on a ranch in southern Oklahoma, but just a few years back he was using his college degree in the corporate world. It wasn’t until 2009 that he decided to go full bore into the ranching
BBQ
March 19, 2014
Interview: Ernestine Edmond of Mama E’s BBQ
Owner/Pitmaster: Mama E’s BBQ & Home Cooking, opened 2006Age: 61Smoker: Wood-fired offset smokerWood: Pecan, Oak, PearErnestine Edmond has cooked most of her life. She learned about killing and processing chickens from her mother, and her mother-in-law taught her about cleaning a fresh hog. She’s never looked at chitterlings the