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What do BBQ bloggers have in common with Homer, Chaucer and Twain? A lot!

BBQ sign on Hwy. 71 outside of Spicewood, TX., not one of the monsters of The Odyssey. A long while ago, we attended a gathering of BBQ bloggers at Louie Mueller’s in Taylor. Organized by Daniel Vaughn, then just the BBQ Snob now also the BBQ editor of Texas Monthly, the group included Don O., J.C. Reid, and others. It was a fun day of camaraderie and food. Fast forward most of a decade and I found myself engaged in a Facebook discussion about the “food press” last weekend with Jack Perkins, who created and sold Slow Bone in Dallas. My…
 - 04/18/2017
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Is the Posse going soft on gassers?

Massive wood pile outside Smitty’s Market in downtown Lockhart. (Photo by Jeff Haynes) In the 4-year history of this blog, no topic has incited more passion than the wood-fired versus gas-fired smoker debate. The Posse has been pro-wood. All wood. Almost to an extreme. We once called out Texas Monthly for including gas-fired joints on its Top 50 list. But perhaps we have mellowed a bit as at least one of us edges ever closer to Medicare eligibility. On our recent Mid-Cities mini-tour, we liked the food at Eddie Deen Crossroads Smokehouse in Arlington even though the ribs and chicken…
 - 02/20/2014
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How Daniel Vaughn, the BBQ Snob, turned himself into the hottest brand in smoked meat

Daniel Vaughn bites into a rib at the Baby Back Shak in 2009. (Photo by David Woo/The Dallas Morning News) (Note: Rebecca LaFlure is a Texas native, long-time barbecue fan and journalism graduate student at Northwestern University. Prior to attending Northwestern, she worked as a reporter for media outlets in Killeen and Austin. She currently covers national security as a fellow at the Center for Public Integrity in Washington D.C. The following article was initially written as a research paper for a 21st Century Media course at Northwestern.) By Rebecca LaFlure On March 21, Texas Monthly announced it hired someone…
 - 07/12/2013
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Will Texas Monthly’s Top 5 BBQ joints be same as those named by its new BBQ editor?

During our live online barbecue chat Monday on DallasNews.com, a reader asked us to predict the Top 5 ranked joints in Texas Monthly’s 2013 BBQ issue, which should be available soon. There was considerable agreement among the four Posse members participating. We each put Franklin Barbecue in Austin No. 1. The next three spots were occupied by the same three joints, although the orders differed: Snow’s BBQ in Lexington, La Barbecue in Austin and Pecan Lodge in Dallas. The fifth spot, depending upon the Posse member, went to either Louie Mueller Barbecue in Taylor or Kreuz Market in Lockhart. A…
 - 04/30/2013
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Is Lockhart losing its title as the BBQ Capital of Texas?

Smitty’s Market oak wood pile & Caldwell County courthouse. (Photo ©Chris Wilkins/Texas BBQ Posse) At the Posse, we’re ready to declare State Highway 130, the high-speed tollway that skirts Austin, the Barbecue Super Expressway. However, we’re beginning to wonder whether Lockhart, one of the main stops on that highway, still deserves its title as the BBQ capital of Texas. Yes, we know that’s borderline smoked-meat heresy. But on our recent Best of Texas Tour, we ate at three Lockhart joints and only one — Kreuz Market — made our top tier of six. The others — Smitty’s Market and Chisholm…
 - 02/14/2013
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Snow’s brisket is only meat to score a perfect 10 on Posse’s Best of Texas BBQ Tour

Our perfect 10 brisket from Snow’s BBQ in Lexington. (Photo by Tom Fox/DMN) During our recent Best of Texas BBQ Tour, we traveled nearly 700 miles over three days and tasted brisket, pork ribs and sausage at 10 top places in the state. Each meat was scored on a scale of 1 to 10 (best) by 6 members of Texas BBQ Posse. Just one received a perfect score: the brisket at Snow’s BBQ in Lexington. “The taste almost explodes in your mouth,” said Posse co-founder Chris Wilkins as he savored a bite. In 2008, Texas Monthly crowned Snow’s, which is…
 - 02/11/2013
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About the iguana who thought he was a cat and the python who only eats rats

On a barbecue tour, there is no such thing as down time. Even the long drives bring surprises. Last year, returning to Dallas from East Texas, we decided that someone should call out Texas Monthly for including joints that use gas-fired pits in its Top 50 BBQ rankings. We did just that, eventually engaging TM food editor Pat Sharpe in a constructive discussion about the magazine’s selection criteria. Sometimes, we just learn interesting things about our fellow Posse members. On the first leg of our recent 35-hour, 700-mile dash to the Gulf Coast and back, Posse co-founder Chris Wilkins talked…
 - 06/22/2012
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