Gary Jacobson

Sorted by Date

cwblog

Wilkins tries something new – Blogging while riding shotgun on a BBQ tour

Given a choice, Chris Wilkins would prefer to do his blogging from home, a glass of red wine nearby. More and more, though, the Texas BBQ Posse co-founder has been live-blogging from the center of the action. During the Blues, Bandits & BBQ cook off in Oak Cliff in September, he regularly posted items and photographs over two days and one long night. “Can’t believe I’m still standing,” he wrote then. “It’s 3:30 am and it’s finally cooled down, after a pretty strong little thunderstorm…” On our recent “anniversary” tour to Central Texas, Wilkins tried something new: Posting from the…
 - 12/11/2010
train

It’s hard to beat BBQ and trains

A surprise from our recent anniversary tour of Central Texas barbecue joints was the discovery of all the train-watching opportunities near the places we visited. In Smithville, a few blocks from Zimmerhanzel’s Bar-B-Que, there’s a nice city park, with a big gazebo, located trackside. In Giddings, a short walk from the City Meat Market, you can watch coal trains (empty and full) pass through and visit a train museum. One of the exhibits lets you toot a train horn. Bet you can’t do it just once!! In Taylor, right outside the doors of the Taylor Cafe, there’s a switching yard…
 - 12/09/2010
frankscombo

Franklin Barbecue plans to move

UPDATE: According to our friends at Man Up Texas BBQ, Franklin Barbecue will be moving to 900 E. 11th St., the former location of Ben’s Long Branch Barbecue, hoping to open some time in early January. On our recent Central Texas anniversary tour, Aaron Franklin of Franklin Barbecue in Austin told us that he was looking to move soon to a permanent building. For about a year, he has been operating out of trailers at the back of an old gas station on the east side of I-35 at 34th street, producing what many of us in the Posse think…
 - 12/08/2010
locotable

The Barbecue Chronicles: BBQ tour to the Brazos and beyond

Consensus is probably a mission impossible on a barbecue tour. Too many people. Too many sensibilities. And let’s face it, rib people are different than brisket people. The Barbecue Posse, though, almost reached consensus when we visited the Loco Coyote Grill near Glen Rose on a summer Saturday. It was part of a 9-hour, 210-mile barbecue tour that took us southwest of Dallas, to the Brazos and beyond. “Those ribs were the bomb,” R.J. Hinkle, a free-lance photographer making his first trip with the Posse, said of Loco Coyote. Another tour newcomer, Michael Gluckman, general manager at Fearing’s at The…
 - 10/22/2010
bruce

The BBQ Posse goes plaid

“You’re not wearing that?” Bruce Tomaso’s wife, Patty, asked him as he left his house for our recent barbecue tour to Cleburne, Glen Rose, Stephenville and Granbury. It wasn’t really a question, but Bruce treated it as a question. He told her that he thought he looked fine. The Dallas Morning News editor wore plaid shorts and a plaid shirt, accessorized by a plaid hat, plaid slip-on canvas shoes and white booty socks. Mighty fine. When he got home, after nine hours and four eating stops with his Posse mates, Patty asked Bruce what the rest of us thought about…
 - 08/18/2010
truckcan

How the sausage is made…

Sometimes it isn’t pretty. See that crumpled Nestea can at the lip of the truck bed in the photo above? On a barbecue tour, after five stops, eight hours of eating, and an occasional beer, that can is called a tripod. Give Barbecue Posse founder Chris Wilkins credit for innovative thinking under stress, even if he loses a few style points for agility. At OO Smokehouse in Sherman, Wilkins, a photo editor at The Dallas Morning News, was composing a souvenir keepsake for posse members. He eventually used the crushed can to support his camera. We’re not even going to…
 - 06/23/2010
lambfries

A little posse peer pressure

As an appetizer at Clark’s Outpost in Tioga, the Barbecue Posse ordered lamb fries and passed them around. There were some snickers. Lamb fries are lamb testicles, breaded and fried. “I’m not eating those,” said David Woo, a barbecue posse veteran and Dallas Morning News photographer. Peer pressure, though, is a powerful force. Don’t be chicken, the posse told Woo. Everyone else had eaten at least one. He must, too. Woo grabbed a lamb fry and popped it in his mouth. “Wow! Nasty!” he said. “Take two, they go in pairs,” posse newcomer Bruce Tomaso said. But one and done…
 - 06/21/2010
yumyum2

The secret is out: It’s Yum Yum wood

Every pit master has secrets. Eddie Brown at Off The Bone in Forest Hill, the Dallas-Fort Worth area’s top-ranked barbecue joint, is no different. What kind of wood do you use in your smoker, we asked Brown on our recent Tarrant County tour. “Yum Yum,” he said. What’s that? “Can’t tell you, it’s a secret,” he said. “But it starts with a ‘P.’” Pecan. Brown smiled and nodded his head. He said he mixes pecan with oak. And he kept that proportion to himself.Off the Bone BBQ, 5144 Mansfield Hwy, Forest Hill. Open Tuesday to Saturday, 11 a.m. to 8…
 - 05/10/2010
NF_10ETXBBQ_roadtrip

Woe is Woo on Fort Worth tour

Regular readers of our barbecue chronicles will remember David Woo, pictured below, the great wheelman on our East Texas tour in February. Newspapers and websites across the country picked up the story, which lauded him, and his GPS, for helping us navigate rural roads. On our Fort Worth Tour in April, however, Woo’s GPS failed him. He followed its instructions to the letter and wound up trapped in the middle of the packed Downtown Arts Festival. Some of us, by luck, detoured around downtown. “I forgot about the festival,” Woo said as he, and those in a couple other tour…
 - 05/07/2010
Texas BBQ Posse

Advertise with the Posse

Let the meat speak for itself.

Newsletter Signup - Texas BBQ Posse

Copyright 2017 © All Rights Reserved