An Austin Pitmaster Takes a Deep Dive Into Sausage History
John Bates of InterStellar BBQ is offering Polish-style sausages on his menu this spring, kicking off a year-long project.
John Bates of InterStellar BBQ is offering Polish-style sausages on his menu this spring, kicking off a year-long project.
While there are a handful of great Texas-style joints in the area, it was the Sonoran style of Papalo that most wowed this barbecue editor.
But only because they’re so popular at Dayne’s Craft Barbecue, in Aledo. While the double-patty wonders shouldn’t outshine the brisket and sausage, they are still unique works of art.
After falling out with their investors, the three owners of the East Texas barbecue joint struggled to find their footing. Now they’re back, and as strong as ever.
As I traversed the country in search of Texas-style barbecue this year, I found the Texas Trinity and other staples done extremely well at these 20 joints.
The “G” Wagon BBQ & More offers smoked cheesy potatoes, snappy sausage, savory pork ribs, and well-cut lean brisket that will have folks driving to the tiny hamlet of Little River-Academy.
New England may have just recently come around to brisket, but Hoodoo Brown Barbeque and Hindsight Barbecue are pushing boundaries even further with dishes like Cracklin’ Pork Belly and blueberry gouda sausage.
When I traveled to Nairobi after breaking up with my fiancée, the brisket I found there inspired me to come back home to East Texas.
Amir and Delani Jalali make nearly everything from scratch at their Redbird BBQ in Port Neches, from Caesar dressing to corn pudding.
Winnsboro, in East Texas, is experiencing a surprising smoked meat boom: three new joints opened there in just one year. But will they endure?
LocalCraft BBQ, north of Fort Worth, has improved its barbecue offerings over the last year, and its burger and queso-topped brisket-and-sausage sandwich really impress.
The two states have three new Texas-style joints that range from faithful to fusion, implementing traditional Carolina barbecue elements.
While Brix Barbecue isn’t exactly “new,” its myriad upgrades—including a brick-and-mortar—have made it worth revisiting.
Joe Martinez has finally found a hobby that pays off with his truck, Smokin’ Joe’s Pit BBQ, which features chile relleno sausage and chili with beans.
“Big Sam” Palomarez has been assembling links for Dozier’s BBQ, in Fulshear, since 1965 and has some fascinating stories from his tenure.
Cousins BBQ is embracing a new era, with updated sides, full barbecue trays, and an All You Can Meat (yes, that’s exactly what is sounds like) daily special.
Olmos Bbq, in Fort Worth, offers traditional brisket, sausage, and ribs, but pitmaster-taquero John Paul Govea knows it’s “the tacos that hit.”
The Lindseys have nurtured a new pitmaster in the family to take over the original location of this chain in Longview after several closures.
Justin Pearson, whose grandfather once owned Chisholm Trail BBQ, serves similar yet improved sausages with no strings attached at San Marcos BBQ.
Joe Rodriguez and Melissa Garza have made Sisterdale's Black Board Bar-B-Q better than ever while still honoring what locals loved about it.
This Houston-area barbecue joint helmed by three family members serves brisket fried rice and nui xào bò from a gas station.
Garrett Rabel serves a “perfect” sausage sandwich in New Berlin, where eating and serving links is a big part of the local culture.
Montgomery’s Bar-A-BBQ incorporates fresh ingredients into old family recipes for items like cheesy potatoes and hot cornbread.
The business has been a grind for Jordan Rosemeyer of Rosemeyer Bar-B-Q in Spring, but his small trailer still puts out great brisket, sausage, and ribs.
Along with stellar smoked chicken and sausage, Denison’s Heritage Butchery & Barbecue offers raw meat from within 250 miles of its Texoma region.
Long lines, packed parking, and sold-out meat are regular features of Kat’s Barbecue in Santa Fe, thanks to lauding loyal customers.
Mum Foods’ Geoffrey Ellis grew up in Austin and spent time in Queens, and both places inform his menu, which features beef sausage and matzo ball soup.
The Wagon Wheel has been around since 1994, but it recently gave itself a makeover with a new location and a menu that prioritizes freshness.
From traditional smoked brisket to less-traditional Lebanese pork ribs, these twenty dishes blew barbecue editor Daniel Vaughn away.
From the underground to the top of best-of lists, these Los Angeles–area joints have endured a barrage of red tape to serve excellent Texas-style ’cue.
Though navigating overwhelming grief, the Ramirez family of California learned to smoke meat and continue to run Ray’s Texas BBQ.
Six years ago, we set out to answer that question and got inconclusive results. And while we’ve found new info, the mystery endures.
The ribs and sausage are great, but it was the mint chocolate chip cake at Beault's Backyard BBQ that made our barbecue editor giggle in delight.
For now, Derek Degenhardt of Decatur’s North Texas Smoke is pursuing his passion by serving brisket, sausage, and a great loaded baked potato salad.
Paul Cruz was battling some personal demons before finding faith and founding Cruz BBQ Company in Maypearl.
From sweet chipotle to dirty rice, the options at this family-run Bellville sausage emporium run the gamut from tame to adventurous.
Three joints in Tulsa and Oklahoma City have embraced brisket, beef sausage, and spareribs—but will bologna-loving Oklahomans follow suit?
Southern Smoke and Plateau Brewing are part of a revitalization effort of the downtown area and add more interest to this West Texas town.
With more space and help, the Stearnses have developed a new brisket recipe and house-made sausages to take Jay’s BBQ Shack to the next level.
Bud’s House of Meat in Houston took on the tradition of combining meat counter and restaurant, and it’s one of the few in the area still doing it.
House-made sausages and oak-smoked brisket help this joint—which recently debuted its brick-and-mortar—stand out from the local crowd.
And that’s just the beginning of the fun menu items at this Mission joint. Next up: choriqueso smoked burgers and made-to-order Micheladas.
Pitmasters have long used trimmings for sausage, but burgers—smoked and griddled—are easier ways to make the most out of expensive brisket.
There's a new generation of pitmasters in Texas, and many of them aren't satisfied with simply doing things the same old way. (Though fear not, staunch traditionalists: plenty of them are.)
The Beaumont restaurant serves Central Texas–style barbecue, including impressive brisket and painstakingly developed sausage.
Set just outside Fort Worth, T&D serves up solid staples and flavorful surprises—and its pitmasters haven’t even found their footing yet.
But the real winner is a burger that almost didn't make it on the menu.
The legacy of Smith McArthur Jr., the man who built the joint from the ground up, is carried on by his children.
Thanks to a recent expansion, the Austin joint now regularly offers a Carolina barbecue pork tradition in the heart of Texas brisket country.
The jalapeño cheese sausage will win over fans of the Austin BBQ joint and newcomers.