October 2018

Texas BBQ Posse / 2018 / October

October 2018

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Tell us about the most unusual Texas BBQ you’ve ever eaten

Brisket caramel corn at Loro in Austin. (Photo ©Sherry Jacobson/Texas BBQ Posse) Over the years, the Posse has eaten some unique Texas barbecue dishes. The Toddfather sandwich from Cattleack Barbeque in Dallas. Brisket with mole sauce from the Tejas Chocolate Craftory in Tomball. More recently, Sherry Jacobson and I had lunch with author Sam Gwynne at Loro, the Aaron Franklin-Tyson Cole collaboration in Austin. Sam made sure we got the candied kettle corn with brisket. “This is possibly the most unique combination that includes brisket. . .carmel corn and burnt ends,” Sherry said. “Delicious but a little greasy for finger…

A pig roast, the Lopez Island way

Scenes from the annual “Big Fat Pig Roast” on Lopez Island, Washington. (Photos ©Bryan Gooding) It is a week and a half into September and the rains we usually see later in the month are here. It is 60 degrees and it feels like fall. In a week we are having a fundraiser for the Lopez Island (Washington) Grange because it is an old building with a history that sorely needs a paint job. The event is called the “Big Fat Pig Roast” and will be a covered dish dinner for 150 locals where the main course will be a two-and-a-half…

Cooking - 10/23/2018

See the photos: The new Lockhart Smokehouse at Texas Live!

The new Lockhart Smokehouse at Texas Live! is the third location for one of DFW's top barbecue destinations. (Photo ©Michael Ainsworth/Texas BBQ Posse) The first time we wrote about Lockhart Smokehouse was in January 2011, before they opened their first restaurant in the Bishop Arts District of Oak Cliff. Their opening, along with that of Pecan Lodge in the Dallas Farmer's Market, signaled a major change in the then-mediocre Dallas BBQ scene. The Posse joined in as Lockhart Smokehouse celebrated their first anniversary a year later, then we reported that great Texas barbecue had finally come to Plano when they opened their second location…

Joints - 10/17/2018

Join the discussion: Thanksgiving turkey

Two splatchcock turkeys smoke on Marshall Cooper's Jambo smoker. (Photo ©Chris Wilkins/Texas BBQ Posse) On Thanksgiving, just a short while away, 46 million or so turkeys will be eaten by Americans. Many will be baked in the oven, others smoked or cooked on a grill for friends and family. I learned to cook turkey on a Weber nearly 50 years ago from my wife’s grandfather. But this isn’t about our methods. The Posse wants to know your favored method for smoking or grilling turkey. Do you brine? What kind of wood, charcoal, pellets do you use? Seasonings? Butter baste? Share…

Cooking / Join the discussion - 10/15/2018

Zavala’s Barbecue in Grand Prairie is moving down Main Street

Our lunch at Zavala's Barbecue in Grand Prairie, this is what Texican BBQ perfection looks like. (Photo ©David Woo/Texas BBQ Posse) Barbecue lovers: You have two more Saturdays to head to Grand Prairie for some of the best food, served by some of friendliest people, the Texas BBQ Posse has come across in some time. After that, you’ll have to wait a few months to see why Posse co-founder Chris Wilkins declared, after his first visit to Zavala’s Barbecue, “A star is born.” (That was back in May, so, no, Chris wasn’t pilfering from the sensational new movie starring Bradley…

Joints - 10/10/2018

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