Bryan Gooding

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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
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The day the Posse flew Chile’s national flag (oops) and other tales from Blues, Bandits & BBQ

The Posse cook team celebrates after the first Blues, Bandits & BBQ festival in 2010. ([email protected] Hinkle) The Posse has always loved Blues, Bandits & BBQ, the food and music festival held in Oak Cliff. Loyalty is a factor. Some of us lived in the O.C. and the festival does a good job of showcasing a great part of Dallas. We also liked the fellowship of close friends cooking together around the clock and competing against other barbecue teams. Occasionally, winning was a side benefit. So with the seventh annual BB&BBQ coming soon (Nov. 11 and 12 at Kidd Springs…
 - 11/02/2016
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How to make the best smoked pimento cheese in the world*

From start to finish, here’s a look at Bryan Gooding’s amazing smoked pimento cheese. Photos ©Bryan Gooding * Or, at least in Oak Cliff, Texas For a while, I’ve been trying to persuade good friend and fellow Posse member Bryan Gooding to write about some of his barbecue recipes. But the reigning chicken king of Oak Cliff has been reluctant to share. He has guarded his secrets as closely as Kentucky Fried. Maybe for good reason. Bryan has twice won the award for best chicken at the Blues, Bandits & BBQ cook-off, including last year. He also has won best…
 - 08/28/2016
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Kreuz Market wins best sausage in BBQ Posse’s Best of Texas Tour

Jalapeño cheese sausage at Kreuz Market in Lockhart. (Photo ©Chris Wilkins/Texas BBQ Posse) Regular readers know we had some internal Posse conflict before our recent Best of Texas Tour. Should sausage count equally with brisket and pork ribs when trying to rate the best joints in the state? Initially, we decided, no, sausage should count less. Then we got an impassioned defense of the sausage maker’s art from Posse member Bryan Gooding, the sausage king of Oak Cliff after his victory last fall in the Blues, Bandits and BBQ cookoff. So, we switched. All three meats, rated on a 1 to…
 - 02/21/2013
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It’s the Super Bowl of BBQ tours for the Posse

As we prepared for our biggest tour ever this weekend, members of the Texas BBQ Posse faced their biggest controversy yet: Should sausage count as much as brisket in determining the best barbecue joint in the state? On our organized tours and smaller excursions over the past 4 years, members of the Posse have visited hundreds of places in search of the best smoked meats in Texas. Now, to determine the very best – at least for this one trip — we plan to visit our 10 favorites over three days, covering nearly 700 miles. Then, we’ll rank the top…
 - 02/04/2013
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