Also, over at TMBBQ.com, Vaughn has a new review of Smitty's in Lockhart, perhaps the most surprising joint to not make the Top 50.
TMBBQ
Things have changed dramatically since Texas Monthly published its last list of the state’s top fifty barbecue joints, in 2008. Not only has there been an unprecedented flourishing of great new joints in the past five years (sixteen of the places on this year’s list were not even open in…
Is it the best job in America? From the New York Times to Bon Appetit, everybody seems to think so.
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 Kerry Bexley, 44, of Snow's Barbecue in Lexington, Texas [ed: while Tootsie Tomanetz is the pitmaster, Kerry gets the ball rolling on Friday night 'til Tootsie comes in at 2 a.m. on Saturdays.] For more info, visit their page on TMBBQ.com. Photo courtesy Daniel Vaughn What is your heat source? We only use oak wood and we cook our briskets on indirect heat. All other meats are slow cooked over a bed of coals. Why oak? Oak is plentiful in our area—Lee County, Texas. Who did you learn your craft from? I actually learned from Miss Tootsie who has more than 45 years in the game. What's your signature meat? We take pride in everything we do but our brisket is the most popular item, after that would be our signature sausage, then chicken, pork and ribs, special care is taken with everything we do. Sauce or no sauce? We offer our own blend of sauce on the table but we do not put any on during cooking process. We use a dry rub on our meat.
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 Duncan, 61, of Baker's Ribs in Dallas, Garland, Mesquite, Rowlett, Greenville, Canton, Houston, Weatherford, Rowlett, and even Eden Prairie, Minnesota. For more info, visit their page on TMBBQ.com. Photo courtesy Daniel Vaughn What is your heat source? Hickory wood. Who did you learn your craft from? I did an internship with Roland Lindsey but I taught myself quite a few things. I just learned some smoking techniques and what not there. What’s your signature meat? Well, obviously ribs. You know what the name of my restaurant is right?
