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The best BBQ books of all time

New barbecue books appear regularly, a testament to the enduring popularity of a distinctly American food and the people who…
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appetizers

Holiday recipes: The Posse’s favorite side dishes

Here are 3 of the Posse’s favorite holiday side dish recipes, left to right, collard greens, twice-baked potato casserole & kale salad. (Photo ©Chris Wilkins/Texas BBQ Posse) Like a good song, no barbecue feast is complete without strong accompaniment. So, just in time for Thanksgiving and Christmas, here are a few of the Posse’s favorite side dishes. Sherry’s favorite twice-baked potato casserole This recipe cooks up easily for a crowd and can be prepped early, refrigerated and then baked at the last minute. Sherry Jacobson’s twice-baked potato casserole recipe. (Photo ©Chris Wilkins/Texas BBQ Posse) Ingredients 5 pounds baking potatoes 1…
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appetizers

Holiday recipes: The Posse’s favorite side dishes

Here are 3 of the Posse’s favorite holiday side dish recipes, left to right, collard greens, twice-baked potato casserole & kale salad. (Photo ©Chris Wilkins/Texas BBQ Posse) Like a good song, no barbecue feast is complete without strong accompaniment. So, just in time for Thanksgiving and Christmas, here are a few of the Posse’s favorite side dishes. Sherry’s favorite twice-baked…
 - 11/20/2017
Jambo-smoker

Calling all pitmasters and grillers and cooks, Oh My!

In the realm of barbecue and grilling, proud cooks reign with smoke and fire. The proof is everywhere. Look at your neighbor with a Weber, or all the Facebook pages dedicated to barbecue and grilling. There you’ll see photo after photo of baby backs, turkey, smoked meatloaf, chicken wings, beef cheeks, brisket, rib roast, even pork belly slow smoked using…
 - 11/15/2017
Splatchcock-turkey-01

Recipe: How to cook a spatchcock turkey

Two spatchcock turkeys on Marshall Cooper’s custom Jambo J-3 smoker. (Photo ©Chris Wilkins/Texas BBQ Posse) With Thanksgiving right around the corner, the Posse wanted to share a lesser-known turkey recipe with our readers. Pitmaster Marshall Cooper suggested we smoke a spatchcock turkey, a technique I hadn’t tried before. He enjoys having the ability to cook a big turkey hot and…
 - 11/12/2017
Thanksgiving-turkey

How to put great Thanksgiving BBQ on your table

With the holiday fast approaching, the Posse reached out to some top barbecue joints to see what they’re offering to help bring some great Thanksgiving BBQ to your dining table this year. We didn’t find any places open for regular business on Thanksgiving, preferring their staffs spend the day with family and friends. In the true spirit of the holiday,…
 - 11/07/2017
Rabbi Shawel

Meet the top Kosher cop at the Dallas Kosher BBQ Championship

Rabbi David Shawel at the first Dallas Kosher BBQ Championship. (Photo ©David Duchin) Along with the food and the fun, one of the more intriguing aspects of the Dallas Kosher BBQ Championship, which makes its third annual run Sunday, Oct. 29, is how the smokers, grills, knives and other cooking utensils are kept from year to year to ensure they…
 - 10/23/2017
Franklin-Barbecue-01

Franklin Barbecue targets first week of November for re-opening

Smokers sit in the burned out smokehouse of Austin’s Franklin Barbecue in early October. (Photo ©Gary Jacobson/Texas BBQ Posse) Call it serendipity. I stopped by Franklin Barbecue near downtown Austin this morning just to check on rebuilding progress since an August fire closed the place. And there was Aaron Franklin, red socks and all, talking barbecue to a couple in…
 - 10/19/2017
Dallas_Skyline

The state of Dallas BBQ 2017, a Posse debate

The Dallas-area barbecue scene has changed dramatically over the past six years. (Photo ©Michael Ainsworth/Texas BBQ Posse) A few years back, six to be exact, we wrote a “grim indictment” of the lack barbecue choices in Dallas. Pecan Lodge and Lockhart Smokehouse had recently opened, but, we concluded, there was a dearth of joints, especially for a city the size…
 - 10/17/2017
Smoking pork ribs_07

Recipe: A Texas-style test of ribs, and rib rub on Lopez Island

A plate of finished baby backs, “spares” from Midnight’s Farm and chicken. (Photo ©Bryan Gooding) Creative embers aglow, Martha Gooding walked to her spice cabinet. “We’ve got to find some magic ingredient for our rib rub.” she said. “And what I was thinking was garam marsala.” It was the last Sunday of Sherry Jacobson’s and my visit to Martha and Bryan…
 - 10/10/2017
Weber-charcoal

Confessions of a Kingsford guy: This new Weber charcoal ain’t bad. . .

I’ve been a Kingsford charcoal guy since first learning to grill more than 40 years ago from Walt Scheela, my wife’s grandfather. Walt used Kingsford and literally counted the briquets as he added them to his Weber kettle each hour when he cooked the Thanksgiving turkey. Over the years I’ve tried other brands, even some lump charcoal. But I always…
 - 10/04/2017
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