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Smoked Meat

Bringing Brisket to New York the Right Way

Jan 21, 2013 By Jason Cohen

Daniel Delaney, a Brooklyn-based blogger who professes a deep and profound respect for Texas barbecue, bought a 200-pound smoker and a truckload's worth of Texas post oak to start Brisket Lab in his home state. 

TMBBQFest, “23 Pitmasters in 23 Days”: Big Daddy’s Roadhouse BBQ

Oct 12, 2011 By Stephanie Kuo

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 Joe Arriago, 33 of Big Daddy’s Roadhouse BBQ in Lavon. For more info, visit their page on TMBBQ.com. Photograph by Daniel Vaughn. Who did you learn your craft from? We went to a school for this, and my boss paid for it. And everyday I try to learn more. We try to do the most we can here. I’ve been working here for all 16 years, and I love it. I love my job. There’s always something new every time to learn. What’s your signature meat? We got brisket, sausage, turkey, ham, ribs, chicken and pulled pork. We have all those seven different kinds of meats. My favorites are the brisket and the ribs. I think those are the best here at Big Daddy’s. Sauce or no sauce? I like the meat with no sauce. Sometimes, with the meat we cook, you don’t need the sauce. They already come in with real good flavor. But we do have a barbecue sauce here for customers. It’s Big Daddy’s own recipe. It tastes real good. It’s sweet sauce.

TMBBQFest, “23 Pitmasters in 23 Days”: Buzzie’s Bar-B-Que

Oct 10, 2011 By Willa Cockshutt

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, it's 29 year-old Tad Honeycutt of Buzzie’s BBQ in Kerrville -- co-winner of last year's People's Choice award for brisket. For more info, visit their page on TMBBQ.com.What is your heat source? Oak wood only.Who did you learn your craft from? My stepfather Buzzie Hughes (pictured) taught me everything he knows. Buzzie grew up cookin’ and is self-taught, with a German background. Every weekend they [Buzzie and Tad's mom] would have big parties doing barbecue. The parties grew and grew and before we knew it we had two hundred people at the house. My mom said, "look we’re going to have to start charging people or start a restaurant."What’s your signature meat? Brisket - slow smoked, low temp. 275 degrees.Sauce or no sauce? We offer a tomato-base homemade barbecue sauce on the side. We've tried doing marinades. We just feel like our product comes out a lot better without injecting them with anything. We’ve just never got into it.What non-secret ingredients are in your spice rub, if you use one Fajita seasoning.