Texas BBQ Posse - Page 42 - Let the meat speak for itself.

Let the meat speak for itself.

Texas BBQ Posse / Let the meat speak for itself.

Recipe: Foolproof smoked pork butt for beginners

In the beginning, I wanted to smoke and had no idea where to start. Just about every book on the…

The Texas BBQ Posse's Favorite 41

Customers stand in line at the world-famous Franklin Barbecue in Austin. (Photo ©Tom Fox) Others may have their Top 50…

Reflections after a decade on the BBQ Trail

Snow's BBQ pitmaster Tootsie Tomanetz works the smokers during the Posse's 10th anniversary trip. (Photo ©Tom Fox/Texas BBQ Posse) Anniversaries…

UPDATE: Step-by-step, cooking butcher paper wrapped brisket - See the video

As anyone who cooks knows, the more you cook the more you learn. So since that initial post, I've made…

Reflections after a decade on the BBQ Trail

Gary Jacobson - 11/17/2019 - Popular / Roadtrips - 3 Comments - Best in Texas BBQ / Louie Mueller Barbecue / Snow's BBQ / Tootsie Tomanetz

Snow's BBQ pitmaster Tootsie Tomanetz works the smokers during the Posse's 10th anniversary trip. (Photo ©Tom Fox/Texas BBQ Posse) Anniversaries are often times of reflection. So it was for the Posse on Saturday when we visited Snow’s BBQ and Louie Mueller Barbecue 10 years after our very first trip to these Central Texas meccas of smoked meat. In many ways nothing has changed. The food was still terrific. Snow’s brisket remains among the best around and my first bite of the beef rib at Louie Mueller’s was the best mouthful of barbecue I’ve eaten in a long, long time. Posse…

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Timeline: Latest Posts

Fear & Loathing at the Smokin' Possum Cookoff at Possum Kingdom Lake

It's less than 11 hours til our first check in time at the Smokin' Possum Cookoff. This is the second year for the competition, which has been named as a Texas state championship by the I.B.C.A. We're missing two members of our cook team, Bryan Gooding and Gary Barber, who were key members of the award winning run at last…

Cooking - 05/21/2011

Posse favorites: Beef ribs at Lockhart Smokehouse

Beefed Up Wednesday is something you're going to want to check out at Lockhart Smokehouse in Oak Cliff. Posse member Jim Rossman came back after a recent lunch raving about the beef ribs, a menu item available only on Wednesdays. And Jim eats there one or two times a week. Not a lot of joints serve beef ribs, though I've…

Joints - 05/17/2011

The first families of Dallas BBQ meet up at The Great Posse Smokefest

A spouse of one Posse member likened The Great Posse Smokefest this past Saturday and Sunday to a sleep-over for 10-year-old boys. Yes, I did take my pillow and, thankfully, got to use it for an hour and a half. The smoking of meat started Saturday evening, continued all night, and culminated in a party for Posse members and friends,…

People - 05/17/2011

Myron Mixon may conquer the world, but there's no way it's real Texas BBQ

Gotta love the title of Myron Mixon's new book, Smokin'. One word that conjures a thousand pictures. And the self-proclaimed "winningest man in barbecue" even weighs in on our recent debate here about wood versus gas. "Can I smoke food on a gas grill?" Mixon asks rhetorically midway through his opening chapter. "You bet your ass you can," he answers.…

Cooking - 05/16/2011

We love the smell of hickory smoke in the morning

It's 11 a.m. on a beautiful day for The Great Posse Smokefest in Dallas. Everyone has had a nap -- some longer than others -- and we feel rejuvenated after a night of fellowship around the pits. Most of the meat is done and resting. Chris' pork butt still has some time to go. Justin's brisket, which looks absolutely beautiful,…

People - 05/15/2011

Justin Fourton of Pecan Lodge is in the house

It's now 4:49 a.m. and Justin Fourton, owner and pitmaster of the Pecan Lodge has joined the party at the first Great Posse Smokefest. Justin and his wife Diane, aka: The Boss Lady, serve what many consider to the the best brisket in Dallas. We started with a tour of his awesome mobile pit as he got the fire up…

People - 05/15/2011

It's 3:39 a.m. at The Great Posse Smokefest, time to wrap the briskets

3:39 a.m.: Marshall is butcher paper wrapping the briskets, ribs go on at 6pm. The beer is still cold & so is the night....... Photo by Chris Wilkins

Cooking - 05/15/2011

Marshall Cooper explains the temperature variances of his competition-tuned Jambo

When the temperature gauge says 250 degrees, that's the grate temp for the center third of the pit, Posse pitmaster Marshall Cooper says, based on three months of test cooks. The left third of the cooking chamber, away from the firebox, is 10 degrees cooler, and the right third, nearest the firebox, is 25 degrees warmer, perfect for chicken and…

Equipment - 05/15/2011

Welcome to The Great Posse Smokefest

It's 1:30 a.m. on Preston Crest Lane. The Jambo J-3 is locked in at 250 degrees. Five briskets soaking up clean hickory smoke. We've got a half-dozen racks of ribs in the brine, waiting to be rubbed and put on the smoker at 6 a.m. or so. A couple of chickens, and pork butt, too. Justin Fourton, pitmaster of the…

People - 05/15/2011

The wood versus gas BBQ debate continues as we analyze a Southern Pride recipe

Southern Pride makes gas-fired commercial smokers, which burn a little wood for flavor, and offers cooking tips to its customers. For one of its larger machines, the XLR-1400, which has a capacity of 72 briskets, the recipe for "Texas style brisket" says cook 12 to 14 hours and use a total of two 4-inch by 12-inch logs. That's for a…

Cooking - 05/06/2011