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HANGRYQ-Smoked-PASTRAMI-2

Recipe: Smoked Pastrami with Smashed Baby Reds from HangryQ.com

HangryQ.com brings you another great recipe, smoked pastrami and baby red potatoes. (Photos ©Jason Shane/HangryQ.com) Here’s another great recipe and video from the good folks at HangryQ.com. This week’s recipe features smoked pastrami and baby red potatoes, a perfect combo for an upcoming football Sunday. The HangryQ team posts a new recipe and video every week, with some creative ideas for your backyard smoker or grill. You can follow them on Facebook, Twitter, Instagram and YouTube. Enjoy!  
 - 09/07/2018
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Some damn good steaks from Texas Beefhouse

Hot off the grill and sliced, Wagyu ribeye steak, top row, and Black Angus ribeye steak from Texas Beefhouse in Whitehouse. (Photo ©Chris Wilkins/Texas BBQ Posse) Jonathan Wilkins, brother of Posse co-founder Chris Wilkins, succinctly summed up our recent test of Black Angus and Wagyu steaks from the Texas Beefhouse: “The lede is this place in Whitehouse produces good beef,” he said, getting nods of approval from the seven other Posse test eaters in attendance. The Beefhouse farm is located near Whitehouse, not far from Tyler. Jon is a finance guy, but as a retired newspaper dinosaur I loved the…
 - 08/27/2018
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Recipe: Smoked Chicken Salad from HangryQ.com

HangryQ.com brings you their smoked chicken salad recipe, a great dining idea for a hot summer day. (Photos ©Jason Shane/HangryQ.com) Here’s another great recipe and video for smoked chicken salad from the pitmasters at HangryQ.com. What could be better on a hot summer day than a smoked chicken sandwich on fresh bread, perhaps served with a cold beverage of your choice?! The HangryQ team posts a new recipe and video every week, with some of the most creative ideas you’ll ever see for your backyard smoker or grill. You can follow them on Facebook, Twitter, Instagram and YouTube. Enjoy!  
 - 07/27/2018
Tejas-Chocolate-Craftory_09

Smoking times and temperatures, your guide

Briskets cook at a steady 225-degrees on the smoker at Tejas Chocolate Craftory. (Photo ©Chris Wilkins/Texas BBQ Posse) Over the years, the Posse has seen — and used — many guides to smoking times and temperatures for barbecue. This chart from the folks at Bro BBQ is one of the most comprehensive we’ve run into. It includes seafood and a couple veggies as well as beef, pork, lamb, and poultry. It comes to us from Jack Thompson, the founder of BroBBQ.com, who said he was looking for information on barbecue recipes when he ran into our post from a while…
 - 07/16/2018
chicken-cook

The challenge of cooking chicken right

Posse member Bryan Gooding preps whole chickens for competition at the first Blues, Bandits & BBQ cookoff in Oak Cliff. (Photo ©Chris Wilkins/Texas BBQ Posse) In barbecue and grilling, properly cooking chicken is a tough challenge. Much of the chicken served by backyard grillers and smokers, as well as barbecue joints, is overcooked. Probably because no one wants to undercook. Posse co-founder Chris Wilkins and I had undercooked chicken at two consecutive stops on a recent tour of Austin-area places. It’s jarring to bite into a piece of chicken and see small red splotches — blood — deep in the…
 - 07/03/2018
HANGRYQ-HOT-SAUCE_03

Recipe: Fire Roasted Hot Sauce from HangryQ.com

Just in time for July 4th, here’s a fun recipe for fire roasted hot sauce. (Photos ©Jason Shane/HangryQ.com) Here’s a great recipe and video for fire roasted hot sauce from our friends at HangryQ.com. The Posse has started to see salsa offered at more BBQ joints, like our recent visits to Zavala’s Barbecue in Grand Prairie and Louie’s in Austin. There’s nothing like chopped brisket or barbacoa on a fresh tortilla with a splash of hot sauce on top. The HangryQ team posts a new recipe and video every week, with some of the most creative ideas you’ll ever see…
 - 06/29/2018
Jalapeno-Bacon-02

Recipe: Jalapeño Bacon from HangryQ.com

From start to finish, the process to make jalapeño bacon will take up about 3 hours, but needs 3-4 days to cure properly. (Photos ©Jason Shane/HangryQ.com) Here’s the first recipe from our new partnership with the barbecue-crazed team at HangryQ.com. They post a new recipe and video every week, with some of the most creative ideas you’ll ever see for your backyard smoker. HangryQ is the brainchild of Jason Shane and Justin Horner of PCS Productions, an Irving-based video production company. Much like the origins of the Posse, HangryQ began with a love for all things BBQ and a desire…
 - 06/06/2018
Sous-Vide-04

The Texas BBQ Posse goes sous vide

  Posse member Mike Gagne uses sous vide to reheat a prime rib. (Photo ©Gary Jacobson/Texas BBQ Posse) Now it can be told. The Posse has gone all-in on sous vide. Well, not quite ALL. But we certainly have some strong sympathizers in our group. That became quite evident during a recent email discussion. It began on a lazy Friday afternoon and extended into the weekend. No better time to get philosophical about food. Sous vide, in short, is a method of cooking using sealed bags that are submerged in warm water. The technique was developed by a French chef…
 - 05/14/2018
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A day in the life: How John Lewis makes damn good BBQ

The pit fires burn at Lewis Barbecue in Charleston, South Carolina. (Photo ©Darren Carroll) Barbecue maestro John Lewis manages a staff of 60 at his restaurant — Lewis Barbecue — in Charleston, S.C. “Yeh, it’s a big place,” he said recently. “We’re open 11 hours a day. Sometimes it’s crisis central. Most of the time it’s just management.” In the world of smoked meat, the term “legend” sometimes gets tossed around too easily. John Lewis, though, legitimately deserves the tag. In Austin, he assisted Aaron Franklin back in Franklin Barbecue’s embryonic trailer days. And Lewis later helped make la Barbecue…
 - 05/01/2018
Weber-Grilling

Bill Gillespie reveals the secret of butter in BBQ in his new book

For me, the Bible of backyard barbecue books remains Weber’s Big Book of Grilling, published in 2001. My battered copy is littered with yellow, blue and pink sticky notes marking dishes I’ve cooked over the years. In a quick search of my home library, I found a half-dozen Weber-related books. No surprise. I’ve been a devoted Weber Kettle user for nearly half a century. More recently, I’ve become a fan of the Weber Smokey Mountain. The latest addition to my book collection is The Secrets to Great Charcoal Grilling on the Weber by competition champ Bill Gillespie, published this month.…
 - 04/13/2018
smoked-chicken-2

Recipe: The secret to great BBQ Chicken — brining!

The whole bird with rub applied from Bryan Gooding’s award-winning recipe for brining and smoking BBQ.  chicken.  (Photo ©Bryan Gooding) Brining and smoking BBQ chicken recipe Our brining and smoking BBQ chicken recipe earned the Posse its first category win at the Blues, Bandits festival in Oak Cliff, Tx. The key to any good chicken — from fried to smoked– is brining. We all have endured a tough, stringy, dry piece of chicken and making it juicy is an easy fix. Ingredients for Bryan Gooding’s BBQ chicken recipe. (Photo ©Bryan Gooding) Just take a little extra time to brine. Ingredients:…
 - 03/28/2018
Booze-Dogs-01

Product review: Booze Dogs liquor infused bratwurst

Booze Dogs are bratwurst infused with bourbon, rum or gin. (Courtesy photo) To answer the big question first, yes, Booze Dogs — Man’s Best Brat — are infused with real booze. Bourbon, gin and rum. “The alcohol cooks off,” says Joe McGowen, who spent seven years developing the specialty bratwursts before getting USDA approval and beginning sales last summer. McGowen calls the alcohol level in his brats “perfect proof,” meaning anyone of any age can eat them. “No one’s going to get drunk or get a buzz,” he said. McGowen said interest in his brats is growing, but he’s still…
 - 03/22/2018
brisket-cook

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
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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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
Greenberg-turkey-02

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
smoked-lamb-01

We wanted lamb burnt ends and got great smoked lamb instead

Skewered lamb strips and veggies ready to go on the Jambo for the smoked lamb cook. (Photo ©Marshall Cooper) This cook was definitely an experiment. We wanted to produce lamb burnt ends. Didn’t get ’em this time. But we did get some damn good smoked lamb. Some people like lamb and some don’t. If it’s not fresh or cooked right, it can be gamey. I like it as long as it’s fresh, seasoned well and cooked right. We eat a lot of rack of lamb and lamb chops, cooked on our PK Grill. My plan for this cook was to…
 - 12/19/2017
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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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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
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
Jambo-smoker

Calling all pitmasters and grillers and cooks, Oh My!

In the realm of barbecue and grilling, proud cooks reign with smoke and fire. The proof is everywhere. Look at your neighbor with a Weber, or all the Facebook pages dedicated to barbecue and grilling. There you’ll see photo after photo of baby backs, turkey, smoked meatloaf, chicken wings, beef cheeks, brisket, rib roast, even pork belly slow smoked using walnut shells. Side dishes, too. When the Posse launched its new Web site earlier this year, we said we were going to run more items about cooking. We have. Now, it’s your turn to share some of your knowledge about…
 - 11/15/2017
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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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Recipe: A Texas-style test of ribs, and rib rub on Lopez Island

A plate of finished baby backs, “spares” from Midnight’s Farm and chicken. (Photo ©Bryan Gooding) Creative embers aglow, Martha Gooding walked to her spice cabinet. “We’ve got to find some magic ingredient for our rib rub.” she said. “And what I was thinking was garam marsala.” It was the last Sunday of Sherry Jacobson’s and my visit to Martha and Bryan Gooding’s home on Lopez Island. Our mission was to test a punchy Texas style rub on two kinds of pork ribs: a meaty, fatty grocery store-bought rack of baby backs and a much smaller, leaner rack from pigs raised at…
 - 10/10/2017
Weber-charcoal

Confessions of a Kingsford guy: This new Weber charcoal ain’t bad. . .

I’ve been a Kingsford charcoal guy since first learning to grill more than 40 years ago from Walt Scheela, my wife’s grandfather. Walt used Kingsford and literally counted the briquets as he added them to his Weber kettle each hour when he cooked the Thanksgiving turkey. Over the years I’ve tried other brands, even some lump charcoal. But I always come back to Kingsford Original. I use it with my Weber machines at home, including a 22.5 Smokey Mountain. I’ve also used Kingsford for big cooks for large groups on homemade cement-block pits. We arranged whole bags along the bottom…
 - 10/04/2017
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Recipe: Lightly smoked, grilled salmon on a Weber — Let the fish speak for itself

Lightly smoked, grilled salmon served with grilled fresh vegetables. (Photo ©Bryan Gooding) When you live on an island where you can’t swing a dead cat without hitting a salmon you have to cook fish. The touch of smoke you get with this approach to lightly smoked, grilled salmon really kicks up the umami flavor profile giving it a heartier taste. The added benefit of this recipe is a fast cook on a regular Weber. The dish  looks and tastes great. Ingredients: 2 – 2 lb. Coho salmon fillets kosher salt lemon pepper olive oil fresh or dry dill lemon Martha’s…
 - 09/13/2017

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