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The True Story of the Legendary Sam’s Bar-B-Que
Autographed headshots of celebrities, Polaroids of customers, and other photos and posters overlap one another to paper the walls inside Sam’s Bar-B-Que, in East Austin. Most are curled at the corners...
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BBQ News Roundup: Brisket Tips and Barbecue Fraud
A Texas barbecue joint received $1 million in funding after securing a PPP loan. The restaurant is Joshua Argires’ Texas Barbecue, but the problem is that there’s no restaurant and no barbecue—and...
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La Grange’s Historic Prause Meat Market Is Closed for Good
Every year or so I get a note that Prause Meat Market in La Grange is for sale. The messages are usually sad, noting that the historic barbecue joint and butcher shop’s demise is likely imminent....
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BBQ News Roundup: ‘Chef’s Table’ Features Tootsie Tomanetz
The Texas Monthly BBQ Fest won’t be held in Austin this year, but will instead decamp to Dallas, where it will be hosted virtually by yours truly in my backyard. Make plans to join us. A new season of...
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This Fort Worth Barbecue Trailer Stands Out for Its Superb Brisket, Creative...
Trevor Sales had lived in Texas for only a few months when he swapped a handgun and a wad of cash for a barbecue pit. He was trading up from the small pellet smoker his mother had purchased for him in...
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East Austin Pitmaster Jerome Faulkner Is Carrying on His Family’s Barbecue...
Jerome Faulkner wants to be the best pitmaster in Texas. That’s the goal he’s worked toward since 2016, when he opened the J Leonardi’s Barbeque trailer in East Austin with his business partner Cedric...
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Recipe: Bone-in Pork Loin
A bone-in pork loin can become many things. Cut the ribs away from the loin, and you’ll have baby back ribs and a boneless pork loin. Slice the loin between each bone, and you’ll get pork chops, but...
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Most Portable Grills Don’t Last or Aren’t Truly Portable. A Dallas Start-up...
Last week I dropped by the new Nomad Grills showroom in Dallas’s Oak Cliff neighborhood. The company’s founders, John Veatch and Cam Leggett, met me in a courtyard out back to show off the finer points...
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Barbecue News: To-Go Tailgate Kits and the Return of Kerlin’s
“America’s vacationing politicians don’t understand or value the restaurant industry.” So say the Southern Smoke Foundation and the Restaurant Workers’ Community Foundation in a strongly worded op-ed...
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Two Austin Women Hope to Build the First Lab-Grown Brisket
Katie Kam hasn’t eaten brisket since 1996. Or was it 1997? She was working a high school job at the now-shuttered BB’s Smokehouse, in Northwest Austin, prior to that, but Kam has been a vegan for so...
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Bidding Adieu to Peggy Sue BBQ
Peggy Sue BBQ in University Park closed for good last month. The Dallas mainstay hadn’t been open since the owners announced a temporary closure for renovations back in January. The building, perched...
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Recipe: Smoked Lamb Shoulder
The cattle industry so dominates the identity of Texas ranching that it might be surprising to learn that we lead the nation in sheep production. The 740,000 head currently in the state is actually...
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BBQ News Roundup: John Mueller Has a New Joint, and Chris Shepherd and Aaron...
Black-owned barbecue joints in North Texas have seen a positive bump in business because the George Floyd protests inspired people to seek them out, but Juan Reaves of Smokey John’s Bar-B-Que said he...
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Blue Moon BBQ Is Back
Last year, Toni Moon thought that road construction would be the biggest challenge her barbecue joint would face. Blue Moon BBQ, which she owns with her husband, Rick, and son, Matthew, sits on the Old...
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Most Restaurants Trash Their Leftover Fat. This Houston Barbecue Joint Made...
Patrick and Erin Smith Feges of Feges BBQ in Houston deal with a lot of fat. They trim it from briskets before smoking them, and they drain it from whole hogs after it renders out during cooking. When...
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Recipe: Smoked Turkey Legs
I eat turkey legs about as often as I eat corny dogs, and they both happen at my annual visit to the State Fair of Texas. Sure, I might take a nibble from the Thanksgiving turkey leg, but my...
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BBQ News Roundup: A Fort Worth Restaurant’s New Online “Meat Locker” Sells...
Not sure if you can actually vote for them, but you can now order a political yard sign for the 2020 candidate Brisket and its running mate, Ribs. If you watched only this (from Houston’s Roegels...
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Dozier’s Has Been Making Traditional Texas Barbecue for 63 Years. Under New...
Jim and Colleen Buchanan have been smacked down by the restaurant industry more than once. The couple’s first barbecue operation was supposed to open in Houston in 2018. They rushed to finish the...
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BBQ News Roundup: Want to Buy a Top 50 Barbecue Joint?
“Umur Panjang Nenek Barbeque” is the headline on an Indonesian article in Jambi Ekspres about Tootsie Tomanetz of Snow’s BBQ in Lexington. It loosely translates to “the longevity of granny barbecue.”...
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I’ll Be Missing ’Cue: Saluting Joints That Are Gone but Not Forgotten
I heard just a few days ago that Neely’s, in Marshall, has closed for good. It has changed ownership several times over the years, but Neely’s has been serving its signature Brown Pig pork barbecue...
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