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Shigging: New thoughts on an old BBQ topic

The Posse is always shigging. Nothing sinister, mind you, as some define the term: “stealing” barbecue secrets. We’re always looking for techniques that will make us better cooks and that we can share with readers. “To become great at anything you learn by trying, by failing and from observing those who are greater than you,” Posse member Daniel Goncalves says. We first wrote about shigging in 2011, a few months after Posse member Marshall Cooper noticed that Aaron Franklin — then operating a small trailer joint in Austin — wrapped his briskets in butcher paper for part of the cook.…
 - 02/15/2018
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An “a-ha” moment for the Austin Posse — Driving to Snow’s BBQ is faster than waiting at Franklin

Customers stand in line at 8am on a Saturday at Snow’s BBQ In Lexington. (Photo ©Gary Jacobson/Texas BBQ Posse) Eureka experiences are not uncommon in barbecue. Usually they have something to do with the food. My most recent BBQ “a-ha,” though, had nothing to do with great brisket or ribs and everything to do with time. Waiting time. Living in Austin, I just discovered, it’s actually faster to eat at Snow’s BBQ in Lexington than Franklin Barbecue in Austin, even though it involves a 100-mile roundtrip drive. My home is about three miles from Franklin and 50 miles from Snow’s,…
 - 02/07/2018
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After the fire, kids write letters of encouragement to Franklin Barbecue

Letters from Micah Barcalow’s fourth-grade class hang on the wall at Franklin Barbecue. (Photo ©Gary Jacobson/Texas BBQ Posse) Micah Barcalow teaches fourth-graders in Fort Wayne, Ind. He has never eaten at Franklin Barbecue, 1,200 miles away in Austin, Tex. But he did read Aaron Franklin’s book, Franklin Barbecue: A Meat-Smoking Manifesto. Barcalow says the book and its lessons — for barbecue and life — changed him, making him more willing to try new things and learn from doing. An excellent lesson for fourth-graders, too. That’s why Barcalow has inspirational quotes from the book — “Words of Wisdom from Aaron Franklin,”…
 - 02/02/2018
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Coming home to Pat Gee’s Barbecue in Tyler

My dad, James Wilkins, enters Pat Gee’s Barbecue in the piney woods east of Tyler. (Photo ©Chris Wilkins/Texas BBQ Posse) What’s your barbecue home? Mine is a little clapboard BBQ joint deep in the woods outside of Tyler, where I grew up in the 60’s and 70’s. Every time I go home I try to squeeze in a visit to Pat Gee’s, my barbecue home. I’ve been going there for 40 years. Pat Gee passed away in 1999 and his wife Vida Gee continued the business until she died in 2010. The Gee children continue the family tradition today When my…
 - 01/28/2018
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Long BBQ line good, says Posse newcomer

Franklin Barbecue owner Aaron Franklin gives Gary Jacobson a tour of his new smokehouse, which is still under renovation following their fire in August. (Photo ©Daniel Gonclaves/fotobia.com) In addition to great food, one of the best parts of a barbecue tour is the wisdom it can generate. “The line is a good thing,” Dan Maguire said, sounding like a Socrates of Smoked Meat rather than a Posse newcomer. “It lets the food settle before we eat again.” It was about 1:30 or so on a recent Saturday afternoon and we had just arrived at la Barbecue in Austin. The BBQ…
 - 01/24/2018
Franklin Barbecue

Don’t discount Amazon BBQ factor for HQ2

Customers stand in line at the world-famous Franklin Barbecue in Austin. (Photo ©Tom Fox( Yes, public transportation and a solid workforce are important, but don’t overlook the Amazon BBQ factor as the online shopping giant decides where to put its much heralded, and much sought after, second headquarters, HQ2. After reviewing the list of 20 finalists that Amazon recently released, the Posse thinks world class barbecue might just give an edge to Austin. A total of nearly 240 communities made bids to Amazon, based in Seattle. There is obviously great barbecue in the city of Austin, including Franklin Barbecue. But…
 - 01/19/2018
Smoked Ham-101

Smoked ham from heritage piglets

Heritage hams with rub applied, ready to become smoked ham. (Photo ©Bryan Gooding) Every spring there’s a new crop of weaners on Lopez Island. Robin and David Gibson of Two Shed Farm raise heritage pigs down the hill and ended up with 17 piglets from their two sows. Time for some smoked ham. We were lucky enough to have two six-pound hams for a holiday dinner. A six-pounder easily fed eight people with leftovers to take home for each couple. Reports have come back of smoked ham and egg breakfasts and ham omelets deluxe the following morning. Robin and David…
 - 12/29/2017
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Check out the top Posse Stories in 2017

Our trip to Texas Monthly Top 50 newcomer Truth Barbeque in Brenham was one of the best meals the Posse had in 2017. (Photo ©Chris Wilkins/Texas BBQ Posse) As Texas BBQ Posse co-founder Chris Wilkins observes, when Texas Monthly comes out with its Top 50 list of joints every four years, “it’s the Super Bowl of BBQ.” So, it’s no surprise that five of the 10 top Posse stories in 2017 were related to TM’s list. For this post, we’re defining top as most read. And, right at the very top, we batted .500 in our fearless barbecue predictions. Franklin…
 - 12/28/2017
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Two great recipes for your Greenberg turkey leftovers

Fresh out of the oven, smoked turkey tetrazzini made with Greenberg turkey leftovers. (Photo ©Chris Wilkins/Texas BBQ Posse) One of the true joys of having a Greenberg smoked turkey for the holidays has always been the Greenberg turkey leftovers. I’ve been enjoying Greenbergs for most of my life and have probably eaten hundreds of post-holiday smoked turkey sandwiches on wheat bread, with a swipe of mayo. Ah, the simple pleasures of life. . . I’ve been lucky this year to have back-to-back turkeys. We ordered one for Thanksgiving and I picked up a second one on our recent tour of their…
 - 12/25/2017
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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 the perfect rib roast

A finished prime rib roast sits on the grill. (Photo ©Chris Wilkins/Texas BBQ Posse) For me, nothing compares to cooking a prime rib roast on the grill. It’s a tasty cut of meat, always fun to prepare, and sometimes there can be a bit of adventure. And let’s not forget the cost. For this cook, we special ordered a four-bone, seven-pound rib roast from our neighborhood H-E-B in Austin, Tx. Price: About $85. Not a fortune, but certainly enough to keep the mind focused on proper preparation and technique, even after a glass or two of wine on a sunny…
 - 12/07/2017
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In its new digs, Austin’s la Barbecue hasn’t lost a step

Isabelle Palumbo of Austin shows off her beef rib at la Barbecue. (Photo ©Tom Fox) The Posse has always liked — loved, actually — the food at la Barbecue. The Austin joint opened in 2012. Our first visit was the next year. And we’ve consistently ranked the place among the very best in the state. So when Posse members Chris Wilkins and Tom Fox came to Austin recently, our first stop on a Saturday morning was the new la Barbecue, which moved out of its trailer location in August and into the Quickie Pickie on East Cesar Chavez. The barbecue,…
 - 12/05/2017
Jambo-smoker

Tips for choosing a backyard smoker

Marshall Cooper fires up his two main backyard pits, a Jambo J-3, front, and a custom oversize Pitts & Spits smoker. (Photo ©Chris Wilkins/Texas BBQ Posse) You have visited plenty of stops on the Texas BBQ trail and know what good barbecue is. You’ve experimented on the grill in the backyard, but need to buy the proper equipment to take the next step of becoming a serious backyard smoker and pit master. Here are a few simple tips and options to help you make the right choice of backyard smoker. Determine how many people you want to cook for at…
 - 11/30/2017
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Recipe: How to cook brisket burnt ends. . .’five pounds of absolute heaven’

Brisket burnt ends cook on the smoker, held together by steel shish kabob rods. (Photo ©Marshall Cooper) The first time I ever had brisket burnt ends was in 1967 at a barbecue shack on Maury Street located in the 5th ward of Houston, Texas. They cost $1 for a small brown paper sack full. They were really damn good and that’s when I fell in love with them. They were real, authentic, not sauced, you know cut straight off the ends, aka bark, of a brisket that had been cooked low and slow in a stick burner. Sonny Bryan would give…
 - 11/28/2017
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A BBQ gift guide from the Posse

With Christmas fast approaching, we reached out to the Posse’s backyard pitmasters for suggestions of their favorite cooking tools so we could assemble this BBQ gift guide. Here are some ideas for the pitmaster in your family. 1. ThermoWorks Thermapen Mk4 This is the probe thermometer that all the others are judged by. It may cost a little more that some others, but its accuracy & durability are unquestioned by professional cooks. Phil Lamb calls the Thermapen his “favorite piece of grilling equipment.” –Marshall Cooper & Phil Lamb 2. Dexter Sani-Safe 12” Scalloped Roast Slicer Knife This is the go-to…
 - 11/28/2017
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…
 - 11/20/2017

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