In ‘12th of June,’ the Klein singer-songwriter shares the love and joys of home life.
After a two-year pandemic delay, the Austin native will appear in ‘Top Gun: Maverick.’ But that’s only one of his recent projects to launch.
Harriet Sansom Harris, who plays an unhinged talent agent, had to be convinced to emerge from her pandemic quarantine in the woods.
It’s time to think beyond beer and margaritas, says Suerte wine director Celia Pellegrini.
From Guyana to Port Arthur.
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.
The executive director of Planned Parenthood and daughter of former governor Ann Richards talks with 'Texas Monthly' at SXSW.
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
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
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
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
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,
How the Houston-based writer went from ”this sounds super f—ing boring” to the author of a new book.
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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