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Snows BBQ_05

Reflections after a decade on the BBQ Trail

Snow’s BBQ pitmaster Tootsie Tomanetz works the smokers during the Posse’s 10th anniversary trip. (Photo ©Tom Fox/Texas BBQ Posse) Anniversaries are often times of reflection. So it was for the Posse on Saturday when we visited Snow’s BBQ and Louie Mueller Barbecue 10 years after our very first trip to these Central Texas meccas of smoked meat. In many ways nothing has changed. The food was still terrific. Snow’s brisket remains among the best around and my first bite of the beef rib at Louie Mueller’s was the best mouthful of barbecue I’ve eaten in a long, long time. Posse…
 - 11/17/2019
Franklin-Barbecue

The Texas BBQ Posse’s Favorite 41

Customers stand in line at the world-famous Franklin Barbecue in Austin. (Photo ©Tom Fox) Others may have their Top 50 or Top 40 lists. Not the Texas BBQ Posse. After years of eating and months of debate, we’re listing our Favorite 41 joints in the state, including a ranking of the Top 10. 2M Smokehouse in San Antonio is No. 1. Of course, there wasn’t universal agreement among Posse members so we’ve included Top 5 lists from others elsewhere in this package. Austin/San Antonio region      Brotherton’s Black Iron BBQ, Pflugerville: Traditional Texas barbecue and creative sandwiches including brisket grilled cheese,…
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Talking turkey — smoked! — with Sam Greenberg

A simple sign displaying a turkey marks Greenberg Smoked Turkey offices in Tyler. (Photo ©Chris Wilkins/Texas BBQ Posse) TYLER, Texas – As a Greenberg Smoked Turkey rolls off the production line – hickory-cured to its distinctive mahogany hue, sealed in plastic, then packed into its distinctive white box with red and black lettering – it passes beneath a small mechanical press. The press drives two copper-colored staples into the box, to seal it. That stapler is the first and only machine you’ll find on Greenberg’s production line. Up to that point, every step in creating this world-famous delicacy – “The…
 - 12/20/2017
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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 fast. Our total cook time for two huge turkeys was three hours. By definition, spatchcock is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening…
 - 11/12/2017

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