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Texas-Monthly-Top-50-BBQ

Texas Monthly’s BBQ rankings, fair or not?

Are Texas Monthly’s barbecue rankings fair? Can you compare a joint open just one day a week to places open six and seven? And a related, but more complicated fairness question: With so much of Texas Monthly’s overall business plan — events, tours, dinners, merchandise — now tied to barbecue, can the magazine look beyond its self interest when it comes to smoked meat? After gurgling below the surface since the release of the latest Top 50 list last month, these issues erupted into full view this week when Ronnie Killen went public to the Houston media. He later elaborated…
 - 06/23/2017
Opies-BBQ_040817_0061

Food, music at Opie’s BBQ make the Posse happy

Our lunch of brisket, ribs, sausage, pork loin & turkey at Opie’s BBQ in Spicewood, with tater tot casserole and butterbeans. The last time Posse co-founder Chris Wilkins visited Opie’s BBQ, on an Easter Sunday four years ago, he was too late for the brisket. In the world of Texas barbecue, that’s called disappointment. So Wilkins was very happy on a recent return visit to the Spicewood joint when we ordered a full platter of brisket, ribs, sausage, pork loin and turkey. The meats are terrific at Opie’s BBQ, but don’t miss the homemade banana pudding either. (Photo ©Chris Wilkins/Texas…
 - 06/20/2017
Hot-Luck-Austin

Going forward, a delicate balance for Austin’s Hot Luck Festival

Prime rib galore roasting on spits at the Hot Luck Festival in Austin. Austin’s inaugural Hot Luck Festival of food and music in May attracted 6,500 “patrons,” according to a recent release from the organizers. “Patrons” is an interesting term. In broad form, it includes paying customers as well as those who don’t pay admission, such as guests, clients, sponsors and friends. At Hot Luck’s food events, based on my observations, there were a lot of non-paying attendees. In a follow up email, I asked Courtney Knittel, handling Hot Luck’s public relations, for a breakdown of attendance between the music…
 - 06/18/2017
Killens-BBQ-brisket

Ronnie Killen says he’s selling brisket for no profit

Snake River Gold brisket at Killen’s Barbecue in Houston, which goes for $30 a pound. Seeking to improve quality, barbecue maestro Ronnie Killen recently changed brisket suppliers and is now paying so much for raw brisket that he doesn’t make any money on the final, smoked product. “If it means selling brisket for no profit, then that’s what it means,” Killen said on the Houston Chronicle’s BBQ State of Mind podcast Wednesday. “I don’t care.” Killen operates the popular Killen’s Barbecue in suburban Houston. He said on the podcast that he now pays $9.35 a pound for brisket supplied by…
 - 06/15/2017
Truth-BBQ-ribs

Tug or no tug on pork ribs? A Posse dialogue

The pork ribs at Truth BBQ in Brenham were excellent, taking no tug to get off the bone. One of the great things about weekend-long barbecue tours is the drive time between stops when Posse members can discuss some of the big philosophical issues regarding smoked meat. We had one of those experiences Saturday on the road to Houston after visiting Truth BBQ in Brenham. We’ll post the full tour story later, but first, the big issue: tug or no tug on pork ribs? There was almost no tug on Truth’s ribs and they were excellent. In texture, they reminded…
 - 06/13/2017
smoked-chicken-2

The secret to great BBQ Chicken — brining!

The whole bird with rub applied from Bryan Gooding’s award-winning recipe for brining and smoking BBQ chicken. Our brining and smoking BBQ chicken recipe earned the Posse its first category win at the Blues, Bandits festival in Oak Cliff, Tx. The key to any good chicken — from fried to smoked– is brining. We all have endured a tough, stringy, dry piece of chicken and making it juicy is an easy fix. Ingredients for Bryan Gooding’s BBQ chicken recipe. (Photo ©Bryan Gooding) Just take a little extra time to brine. Ingredients: 1 small whole chicken ¼ cup Dijon mustard Brine:…
 - 06/08/2017
Winners BBQ_01

Impressive return to Winners BBQ in Cedar Hill

Selection of smoked meats at Winners BBQ in Cedar Hill, sliced brisket, sausage, baby back ribs & chopped brisket. The Posse gathered recently at Winners BBQ in Cedar Hill, anxious to see if my impressions from a visit a few weeks earlier would hold. Owners De’Andre and Maegan Jackson had just opened their second location three weeks earlier when I dropped in the first time in late April. Posse pitmaster Marshall Cooper & I visited their Plano location in early April. We were very impressed. That led to my visit to Cedar Hill and then our gathering of 10 Posse members several weeks…
 - 06/06/2017
Texas-Monthly-Top-50-BBQ

The making of Texas Monthly’s Top 50 BBQ list

Without a doubt, it’s the most anticipated and influential list of its kind in Texas and beyond: Texas Monthly’s Top 50 BBQ joints. It boosts business for those places that make it, and generates endless discussion among barbecue fans everywhere. If you have any doubt about the appeal of the list, just Google Texas Monthly’s Top 50 BBQ, or check your Facebook and Twitter feeds over the past couple weeks. Or, view all the coverage the Posse has devoted to the list over the same span. Or, look at the longer lines at many of the top-ranked joints. A new…
 - 06/04/2017
Louie-Mueller-BBQ

When it comes to BBQ, a picture is not worth a thousand bites — or even one

Posse member Tom Fox photographs a tray of BBQ at Louie Mueller in Taylor. A barbecue blogger last week weighed in on his role in assembling the latest Texas Monthly list of the Top 50 Barbecue Joints in Texas. Actually, the blogger, Jimmy Ho, didn’t weigh in. “I did help contribute to the list,” he wrote, but he added, “I am not going to write about any of the places I visited on my blog.” (I’m guessing that maybe his arrangement with Texas Monthly prohibited him from using his work for the magazine on his own blog, but that’s just…
 - 06/01/2017
Snows BBQ

Snow’s BBQ, well deserved No. 1 for Texas Monthly

Early Saturday morning light hits the smoker area as pitmaster Tootsie Tomanetz works at Snow’s BBQ in Lexington. So we missed — widely — when we predicted last month that Killen’s Barbecue in suburban Houston would be No. 1 on Texas Monthly’s list of the Top 50 joints in Texas. But we applaud — loudly — the magazine’s decision this week to put Snow’s BBQ on top. In all the years the Posse has been touring, breakfast at the Lexington place on a Saturday morning remains our favorite trip. “It’s the ultimate Texas BBQ experience: great food, great people and the…
 - 05/22/2017
smoked pork butt

Foolproof smoked pork butt for beginners

By Bryan Gooding. In the beginning, I wanted to smoke and had no idea where to start. Just about every book on the subject suggested using a pork butt for a test flight. The reason is simple: it is almost impossible to overcook. The abundance of fat and the sheer mass of the cut gives the beginner a lot of room to hide any loss of focus. Everyone loves a pulled pork sandwich and it is a great start for the backyard BBQ. Because it is a massive muscle I find that with this much pork the meat next to…
 - 05/02/2017
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