ribs

TMBBQFest Photo Gallery

Oct 31, 2011 By Jason Cohen

Mouse over for captions, or click for full-size image. See ya next year (or tomorrow at your favorite joint)!…

TMBBQFest, “23 Pitmasters in 23 Days:” Opie’s BBQ

Oct 13, 2011 By Jessica Huff

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 we bring you Marco Oglesby, 30, of Opie's BBQ in Spicewood. For more info, visit their page on TMBBQ.com. Photo by Daniel Vaughn Who did you learn your craft from? To be honest, before I started working at Opie’s, I never used smoker before. I used a backyard circle grill with my dad, but when I worked at a gas station I became friend’s with the owner of Opie’s; when they had a spot open up, I jumped at the opportunity to start working there. Mike, the pitmaster who was already there, taught me how to use the smoker, and that was pretty much how I started. I’ve always loved BBQ, and I was born and raised in Austin, so I’ve just always cooked it. What's your signature meat? I like everything we cook. However, I’d say our most popular meat is our sweet and spicy baby back ribs. Sauce or no sauce? No, I don’t use sauce. The baby back ribs are the only thing we cook with sauce. But me personally? I think if you cook meat properly, the simpler the better. I prefer to taste the meat. Slow and low or high and fast(er)? We usually cook at about 250 degrees.We used to cook a bit hotter than that, but now we go low and slow. We do the briskets overnight, ribs for about three hours, and the chicken usually takes a couple hours.