August 2017

Texas BBQ Posse / 2017 / August

August 2017

Sorted by Date

The Texas BBQ community responds to Hurricane Harvey

Grant Pinkerton, owner and pitmaster at Pinkerton's Barbecue in Houston, during a visit in June. (Photo @Michael Ainsworth/Texas BBQ Posse) There’s a note with a phone number on the door of Pinkerton’s Barbecue in Houston. It’s addressed to all Hurricane Harvey and flood rescue workers who might show up in the middle of the night. “We live right above the restaurant,” owner Grant Pinkerton explains. “The note says, call this number and we’ll come down and cook for you.” The Texas barbecue community has certainly stepped up to the challenge of helping the state’s residents recover from the unprecedented storm.…

Joints - 08/31/2017

Recipe: This ain’t your Mama’s smoked bacon

Whole pork belly from Midnight's Farm on Lopez Island, before trimming. (Photo ©Bryan Gooding) There are only a few dishes in barbecue where a pit master can take it to the edge and really personalize the food. Sausage is one. Smoked bacon another. Former ferry Captain Kenny Burtness dropped by one day and left us a one pound slab of his homemade smoked bacon. This was not by any stretch of the imagination normal looking bacon. Irregular in shape with wide swings in fattiness and leanness, Kenny had used an unusual blend of spices and maple syrup for his personal…

Cooking - 08/29/2017

Jones Bar-B-Que -- Touting Texas taste in Victoria, B.C.

Combo platter of ribs, brisket, pulled pork, sausage & sides at Jones Bar-B-Que in Victoria, British Columbia. (Photo ©Bryan Gooding) We walked into Jones Bar-B-Que, not far from downtown Victoria, at 6:30 p.m. on a Tuesday. There was no line. The joint touts its "learned in the pits of Texas" style. "Brisket to blow you away. Pork that’ll put you down for the count. Smoked slow," Jones' Web site says. Liam Harlow, the manager who greeted us at the order counter, continued with the hard Texas pitch. Before Harlow got too carried away, though, Posse member Bryan Gooding asked him…

Joints - 08/25/2017

The Posse’s Top 6 BBQ Bars in Texas

The Smoked Meat Bloody Mary at Lockhart Smokehouse, a true Texas BBQ bar classic. (Photo ©Lockhart Smokehouse) There are times when you need more than Big Red or Lone Star with barbecue. We were reminded of that fact of smoked meat life on our recent tour of Houston joints. One stop was Pinkerton’s Barbecue, which has a full bar off its main dining area. Our favorite barbecue bar remains Lamberts in downtown Austin. But, with Pinkerton's, there’s now a new challenger. Bars in barbecue places are somewhat rare in Texas. A lot of joints just offer soft drinks and beer.…

Joints - 08/16/2017

Adamson Barbecue: Great Texas taste in Canada

Customers in the main dining area at Adamson Barbecue in Toronto. (Photo ©Sherry Jacobson/Texas BBQ Posse) Other than too many people wearing Blue Jays baseball caps, there's a lot about Adamson Barbecue in Toronto -- O Canada! -- that will remind a Texan of home. -- There's the line of customers that forms well before the joint opens, even in the rain. -- The big Texas flag in the main dining room. -- The gallery of excellent Robert J. Lerma barbecue photos on the wall, including a portrait of Tootsie Tomanetz, the grand matron of smoked meat at Snow's BBQ…

Joints - 08/09/2017

Recipe: Apple smoked pork belly from heritage pigs

Apple smoked pork belly on the cutting board as appetizers are prepared. (Photo ©Bryan Gooding) This apple smoked pork belly recipe won the Posse its first People’s Choice Award at the Blues, Bandits and BBQ Cook-off in Oak Cliff, Texas. The pork belly, brie, and peach marmalade crostini knocked out the crowd and was the first item we ran out of that year. In the photos here, our pork comes from David Bill and Faith Van De Putte here on Lopez Island, Wash. It is a Berkshire/Tamworth mix that has been developed into a fantastic heritage meat pig. “Great tasting…

Cooking - 08/03/2017

Texas BBQ revolution keeps spreading

Call me clueless, but I hadn't realized how far, and fast, the Texas BBQ revolution has spread. Some background: We’re heading soon on a cross-Canada train trip, so I was checking to see if there might be decent barbecue joints on the front end (Toronto) and back end (Victoria, B.C.) of the trip. Sure enough, Posse co-founder Chris Wilkins recommended Adamson Barbecue in Toronto, which has gotten some buzz from aficionados. Notice the lede photo on Adamson’s Facebook page, shown above. Can’t get much more Texas than that. And through a Google search I found Jones Bar-B-Que in Victoria.…

Joints - 08/01/2017

Advertise with the Posse

Product Review Request Form

“

Let the meat speak for itself.

Terms & Conditions | Privacy Policy