The BBQ Shop in Farwell couldn’t get any further west and still be in Texas. Founded along the New Mexico border in 2010 by Kelly and Judy Mimms, the joint became a Thursday tradition for many since that was the only day it was open. The BBQ Shop has gone through some painful changes. Judy passed away last year, and Kelly had to take a step back. Their son Steve Perry and his wife Rita have come in to keep the place going and expand their hours. Now they can also be found serving from their food truck across the border in Clovis, New Mexico, but you better believe this is Texas barbecue.
Keep Watching
9:00
’Cue Course: Beef Ribs 101 with the Masters at Goldee’s Barbecue
If you plan to impress your guests with a showstopping smoked meat, Daniel Vaughn suggests you learn to make beef ribs—the Goldee’s way.
10:33
’Cue Course: How to Smoke a Whole Hog at Cattleack Barbeque
Todd David, of Cattleack Barbeque in Dallas, explains how to smoke a whole hog in this video series for TM BBQ Club.
12:36
’Cue Course: Fletch and Alfredo Make Sandwiches at Roegels Barbecue Co.
Russell Roegels may claim to be stuck in his ways, but he also believes that when it comes to Texas barbecue, "If you quit learnin', you're dyin'."
7:57
How to Taste-test Like an Editor: Pro Tips from Daniel Vaughn and Patrica Sharpe
In the new series BBQ Bites, Texas Monthly food experts take us behind the scenes of the Top 50 tasting process.
1:50
A Visit to Vera’s, the Last Bastion of Barbacoa de Cabeza
An interview with Armando Vera in Brownsville, who owns the only restaurant in Texas to offer traditional, buried-in-the-ground, coal-smoked barbacoa.
8:08
BBQ Bites: Daniel Vaughn and José Ralat at Vaqueros Texas Bar-B-Q
Barbecue editor Daniel Vaughn and taco editor José R. Ralat pay a visit to Vaqueros Texas Bar-B-Q—a white-and-black trailer at Hop & Sting Brewing—to enjoy some of the most “jaw-dropping” bites in Grapevine. Pitmaster Trey Sánchez III puts a delicious Texas barbecue spin on traditional Mexican dishes, like their
4:19
Behind the Scenes at Goldee’s, the Number One Barbecue Joint in Texas
The wunderkind twenty-something pitmasters took us on a tour of their award-winning Central Texas–style ’cue spot.
8:18
’Cue Course: Cold-Smoked, Dry-aged Ribeyes at Thorndale Meat Market
Trey Felton’s ancestors have been cold smoking meat for hundreds of years, but keeping the tradition alive has made Thorndale Meat Market a unicorn in Texas barbecue.
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