October 2016

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Miller’s Smokehouse in Belton is moving on up

Dirk Miller, owner & pitmaster of Miller’s Smokehouse in Belton. (Photo ©Michael Ainsworth/ Texas BBQ Posse) We got a chance to visit Saturday with one of our favorite pitmasters in the state, Dirk Miller of Miller’s Smokehouse in Belton. Posse member Marshall Cooper & I first visited Miller’s in early 2012, after Texas Monthly BBQ editor Daniel Vaughn tweeted about a promising little joint in Belton. It quickly became one of our favorite BBQ places in the state. Our group of four caught up on all the BBQ news with Dirk, including their move down the street to a much…
 - 10/27/2016
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The Posse finds that John Lewis, indeed, has arrived in Carolina

(Note: Posse members Mike and Libby Gagne recently visited John Lewis’ new barbecue joint. This is Mike’s report from that visit.) Charleston, South Carolina has long been a culinary destination showcasing some of the most American of cuisines. Lewis Barbecue, the eponymous BBQ haven for Texas pit master John Lewis opened just a few months back and has caught the attention of many along the eastern seaboard. Given the Posse’s past with John and the mark he left at places like Franklin, John Mueller BBQ, and La Barbecue, being only an hour away from our beach vacation spot seemed too…
 - 10/27/2016
BanderaCountyYoungLife

And everywhere the BBQ Posse looked there were other posses

  Member of the Bandera County Young Life BBQ group pose for a photo with legendary Snow’s pitmaster Tootsie Tomanetz. (Photo ©Chris WIlkins/Texas BBQ Posse)   My memory isn’t what it used to be, but I was pretty sure we ran into a first — for us anyway — during the Posse’s trip to Snow’s BBQ in Lexington last weekend. We met two groups of fellow barbecue lovers, each wearing special shirts championing their meat-loving pursuits. One group of a half-dozen guys from North Texas wore very nice black and red bowling shirts with the words “BBQ Burnt Ends” above…
 - 10/26/2016
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How to put some smoke on your prime rib roast before using the 500-degree reverse sear

The Gagne’s prime rib roast ready for carving. (Photo ©Texas BBQ Posse) Warning: This isn’t a normal Posse blog post. Just how atypical? I had to look up how to spell sous vide. But don’t worry, that vacuum-sealed cooking method was used only for warming up some wonderful leftovers from the meal that long-time Posse member Mike Gagne cooked on Christmas Day. Mike is a University of Texas law school grad and serious Longhorns fan, so when we (Mike is married to my daughter, Libby) decided to cook prime rib for the holiday, he went right to the source of…
 - 10/24/2016
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Cooking up a kosher BBQ storm in Big D

I don’t know who invented the double-barreled lede, but old Charlie Dickens had it down: “It was the best of times, it was the worst of times…” After talking to barbecue competition judge Jennifer Shiflett in advance of the Dallas Kosher BBQ Championship next weekend, we found ourselves in need of the same technique. She said there’s no difference in taste between kosher barbecue and regular barbecue. And she wondered if competitors are using too much sauce on some of their entries. Either idea would make a good lede — beginning —  for this blog item. During the interview, we the got…
 - 10/23/2016
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The top 10 posts in the history of the Texas BBQ Posse Blog

Our first trip to Snow’s BBQ in 2009 was a life-changing event for a group of friends. If a milestone occurs and no one notices, is it still a milestone? That question certainly doesn’t rank with the great philosophical barbecue debates — i.e., foil or butcher paper? — but it is something we’re pondering this week. Why? This is the 400th published post since we launched the Texas BBQ Posse blog in March of 2010, six and one-half years ago. The initial post in our Barbecue Chronicles is still one of my favorites. It was about our first trip to…
 - 10/17/2016

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