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Evan LeRoy Leaving Freedmen’s Bar
Talented pitmaster Evan LeRoy has left his position at Freedmen’s Bar in Austin. He’s planning a place of his own, but details are still vague. LeRoy told me over the phone that he hoped to have...
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Holy Smoke BBQ
Sweden is ripe for a Texas barbecue revolution, and the Johans of Holy Smoke BBQ are prepared to lead it. Johan Fritzell and Johan Åkerberg met a few years ago and bonded over a shared love of smoked...
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The New Carolina Barbecue
Barbecue in the Carolinas means pork, but it’s not just any pile of pulled pig that’s revered in eastern North Carolina. Whole hogs cooked over wood fill the legendary pit houses in this part of the...
View ArticleBBQ News: 08/19 – 08/25
– Operation BBQ Relief is doing some amazing work in the flood-affected areas of Louisiana. Will Cleaver provided this update from their efforts. As of Tuesday, they had served over 180,000 meals. They...
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Interview: Arnis Robbins of Evie Mae’s Bar-B-Que
Mallory and Arnis Robbins. Photo by Wyatt McSpadden Owner/Pitmaster: Evie Mae’s Bar-B-Que; Opened 2015 Age: 32 Smoker: Indirect Heat Wood-Fired Pit Wood: Oak Arnis and Mallory Robbins opened Evie Mae’s...
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“Barbecue” is for Squares
I have a Twitter follower who, for a while, enjoyed pointing out when a barbecue joint spelled their name “incorrectly.” Presumably, “Barbecue” and “BBQ” were acceptable, but not “Barbeque,” “Bar-B-Q,”...
View ArticleBBQ News: 08/26 – 09/01
– Texas Tech study shows that antibiotic-resistant bacteria from cattle feedlots can be spread by the Panhandle winds. – The most important meal: Breakfast taco perfection from @Valstexmexbbq...
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Smoked in Texas: Breakfast at Smoke
Barbecue for breakfast in Texas usually means an old time smokehouse that happens to open early. Whether it’s a ring of sausage and a Dr Pepper at Smitty’s in Lockhart or the whole menu at Snow’s BBQ...
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Dylan’s Barbeque Saloon
Bryan Mahoney was a catering veteran with a barbecue itch. When Dylan Johnson, the co-owner of Milo’s Bar in Arlington, called about a potential partnership for a bar and barbecue joint in Dallas,...
View ArticleBBQ News: 09/02 – 09/08
– Tickets to the Texas Monthly BBQ Festival go on sale at 10:00am today. – Meat Fight has announced its chef competitors for the event later this year. Tickets go on sale on 10/04. – Pig Stand #41 is...
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Sonny Bryan’s 24/7
The headlights from a Chrysler 300 beamed through the window and into the historic dining room of Sonny Bryan’s Smokehouse in Dallas. It was after midnight, and the driver was waiting for his seemingly...
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Big O’s BBQ
“What are butter fires?” I asked the server. There was a big table waiting to order behind me, and she responded succinctly: “They’re fries with melted butter poured on top.” Thus began my...
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Smoked in Texas: Smoked Corn at Kerlin BBQ
Kerlin BBQ in Austin has been known for their ribs and brisket since opening in 2013, but Bill and Amelis Kerlin really made a splash with their smoked-meat kolaches. Those have been so much of a hit...
View ArticleBBQ News: 09/09 – 09/15
– How to roast a whole cow: This is what it’s like to roast a 1,000-pound cow: https://t.co/hoHNi1HCf9 pic.twitter.com/2gxI7zxNdU — MUNCHIES (@munchies) September 15, 2016 – Smith “Smitty” McArthur...
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The Pit BBQ
If you think barbecue sauce on smoked brisket is an abomination, then you might want to sit down. At the Pit BBQ in San Angelo, they cover sliced brisket with creamy peanut butter and grape jelly in a...
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Interview: Earnest Griffith Sr. of Back Country Bar-B-Q
Pitmaster: Back Country Bar-B-Que; Opened 1975 Age: 62 Smoker: Wood-Fired Rotisserie Smoker Wood: Hickory Earnest Griffith Sr. has been cooking barbecue in Dallas for 42 years. He started in downtown...
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Deep-Fried Barbecue in San Angelo
John Young is now settled in his native West Texas, but he took a circuitous route to get back there. He sold his barbecue joint in Sachse, northeast of Dallas, in 2001 and moved to Philadelphia for a...
View ArticleBBQ News: 09/16 – 09/22
– Tootsie Tomanetz of Snow’s BBQ has been cooking barbecue for 50 years, and at 81, she has no plans to stop. – Based on the BBQ reference alone, I’ve gotta vote Hogzillas: Here are the nickname...
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BBQ Anatomy 101: Gooseneck
Meat terminology is a strange thing. Think about it. Knuckle, clod, and even brisket are odd names for beef cuts. But none sound quite as funny as the gooseneck. It doesn’t come from the neck (it...
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Back Country Bar-B-Q
After forty-one years, Back Country Bar-B-Q has a new owner. Scott Collard was the longtime general manager at Big Al’s Smokehouse, another Dallas barbecue institution, before striking out on his own....
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