Texas BBQ Posse - Let the meat speak for itself.

Let the meat speak for itself.

Texas BBQ Posse / Let the meat speak for itself.

Old 300 BBQ, feeling right at home in Blanco

Old 300 BBQ, on the Square in Blanco, is a very civilized place, even during the town’s popular Lavender Festival.…

Here’s a great DFW barbecue destination – Flores in Whitney

Customers visit as they wait to order at Flores Barbecue. (Photo @Chris Wilkins/Texas BBQ Posse) The Posse recently loaded up…

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…

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.…

8 must-have BBQ grilling tools for you

Chris Wilkins - 08/16/2018 - Equipment / Popular - 0 Comments - Barbecue grilling tools / BBQ grilling tools / BBQ tools

By Tom Masters/Guest contributor Grilling is not just tossing some burgers on a grill and letting them cook. Grilling is a form of art. It’s a culinary skill that is not taken lightly by the thousands of self-proclaimed grill chefs around the world and it is something that many must work hard at for many years to perfect. It takes skill to keep a steak nice and juicy and filled with flavor or to smoke a salmon or cook veggies until they’re at the perfect texture as well as bursting with that flavor only a grill can provide. Yes, grilling…

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A star is born – Zavala’s Barbecue in Grand Prairie

Joe Zavala Jr., left, and partner Drew Wright work the cutting board at Zavala’s Barbecue in downtown Grand Prairie. (Photo ©Tom Fox/Texas BBQ Posse) Newly-opened Zavala’s Barbecue had been on the Posse’s radar for the past couple of weeks, so we headed south to old downtown Grand Prairie last Saturday. The sky was deep blue and it was 70-degrees. It…

Joints / Popular - 05/08/2018

Smoked chicken star of this night at Mum Foods

Jake Gagne, 2, rides a pony at the Texas Farmers’ Market at Mueller last Sunday in Austin. (Photo ©Gary Jacobson/Texas BBQ Posse) We ate prime rib and smoked chicken under a historic airport hangar at a mid-week farmers market while, not far away, a singer crooned an Elvis tune. Nearby, kids and adults had their pictures taken atop a giant…

Joints / Popular - 05/04/2018

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…

Cooking / Joints / Popular - 05/01/2018

The Posse visits the site of the new Truth Barbecue

Customers wait in line for Friday lunch at Truth Barbecue in Brenham. (Photo ©Chris Wilkins/Texas BBQ Posse) When Truth Barbecue opens its new joint in Houston, it’s hard to imagine a location more different from the original place on the outskirts of Brenham. It’s only 80 miles or so as the crow flies, but the new setting could just as…

Joints / Popular - 04/24/2018

Reservations for BBQ dinner, yes, at Killen’s Barbecue

The line forms for dinner outside of Killen’s Barbecue in Pearland. (Photo ©Daniel Goncalves/fotobia.com) Killen’s Barbecue in Pearland will soon begin accepting reservations for its dinner service, owner Ronnie Killen said. This is a major break from common practice at Texas’ best barbecue joints. None of them take reservations and many of them stop serving when they sell out of…

Joints / Popular - 04/21/2018

CorkScrew BBQ, on the mainline for smoked meat and trains

As a train passes and the horn blows, one brother covers his ears while the other stays glued to his tablet in the patio area of CorkScrew BBQ in Spring. (Photo ©Chris Wilkins/Texas BBQ Posse) If you like eating barbecue and watching trains there may not be a better spot in Texas to do both at the same time than…

Joints - 04/17/2018

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…

Cooking - 04/13/2018

A ‘quantum shift’ in the BBQ universe, all because of Texas

A couple who bailed on the long line at Franklin Barbecue checks out the menu at Micklethwait Craft Meats in Austin. (Photo ©Chris Wilkins/Texas BBQ Posse) It was 10:40 on a recent Sunday morning, 20 minutes before Micklethwait Craft Meats opened for business. There was no line, just five people sitting at tables in front of the little yellow trailer.…

Joints / Popular - 04/10/2018

No free burnt ends and other BBQ wisdom from Grant Pinkerton

The Posse’s Gary Jacobson talks business with Pinkerton’s Barbecue owner Grant Pinkerton in the bar at his north Houston restaurant. (Photo ©Chris Wilkins/Texas BBQ Posse) The Posse always enjoys going to Pinkerton’s Texas Pit Barbecue in Houston. The food is great. So is the bar. And the conversations can be stimulating. For a young dude, owner-pit master Grant Pinkerton is…

Joints - 04/03/2018

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–…

Cooking / Popular - 03/28/2018