Texas BBQ Posse - Let the meat speak for itself.

Let the meat speak for itself.

Texas BBQ Posse / Let the meat speak for itself.

Sneak peek: The Switch near Dripping Springs

The Stiles family poses for a portrait in the pit room of their new restaurant,The Switch, located near Dripping Springs.…

Is Louie’s the best kept BBQ secret in Austin?

A customer picks up his order at Louie’s, a BBQ trailer in south Austin. (Photo ©Chris Wilkins/Texas BBQ Posse) Louie’s,…

Lean brisket is only for ‘skinny jean man bun wearing boys’

Sliced fatty brisket at Killen’s Barbecue in Houston. (Photo ©Chris Wilkins/Texas BBQ Posse) As expected, our recent story about fatty…

Recommended by the Posse: BBQ gift guide for Father’s Day

Father’s Day is fast approaching, do you need some gift ideas for the pitmaster in your family? Here are some…

New Wyatt McSpadden BBQ book is must-have

Gary Jacobson - 06/19/2018 - Joints / Popular - 0 Comments - BBQ photography / Leonard Botello IV / Nancy McMillen / Texas BBQ / Truth Barbecue / Wyatt McSpadden

Austin-based photographer Wyatt McSpadden and his new book, Texas BBQ: Small Town to Downtown. (Photo ©Chris Wilkins/Dallas BBQ Posse) Texas BBQ, Small Town to Downtown by Wyatt McSpadden is as much a testament to changes in photography as it is to changes in the Texas barbecue scene. One photo in the new book due out soon illustrates both. It’s a full-page shot of Leonard Botello IV, pit master at Truth Barbecue, sprinkling rub on briskets. Light reflects off the spices, gliding in gentle curves to the meat. Beautiful! “I bet I shot maybe 400 frames to get that,” McSpadden said…

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Tejas Chocolate Craftory gets raves from the Posse

Lunch plate of brisket, pork ribs, turkey, brisket burnt ends & three sides at Tejas Chocolate Craftory in Tomball. (Photo ©Chris Wilkins/Texas BBQ Posse) At the Tejas Chocolate Craftory, a sign touting the French onion brisket soup was right in front of me at the order counter. That dish was also the first thing on the menu that caught my…

Joints / Popular - 03/24/2018

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…

Cooking - 03/22/2018

Side dishes are better than ever at Texas BBQ joints

Sides like these from Micklethwait Craft Meats, top & middle bottom photos, and Tejas Chocolate Craftory are changing the Texas BBQ scene. (Photo ©Chris Wilkins/Texas BBQ Posse) In the early years of the Posse, we didn’t care much for barbecue side dishes. You know, the standard potato salad, coleslaw and beans that often accompany smoked meat. We even had a…

Joints / Popular - 03/19/2018

A year later, 2M Smokehouse hasn’t lost a step . . .It still might be the best BBQ joint in Texas

Our lunch of ribs, brisket, turkey & sausage with sides at 2M Smokehouse in San Antonio. (Photo ©Chris Wilkins/Texas BBQ Posse) When we first visited 2M Smokehouse in San Antonio last year, we wondered if the joint was turning out the best barbecue in Texas. After a recent visit, our view hasn’t changed. “I’ll flat out say it,” Posse co-founder…

Joints / Popular - 03/15/2018

Ode to the chopped brisket sandwich

A pound of chopped brisket, white bread, pickles & onions at Pat Gee’s Barbecue in Tyler. (Photo ©Chris Wilkins/Texas BBQ Posse) Over the past year, I’ve found myself becoming more sentimental when it comes to barbecue. My earliest memories of eating Q are centered around East Texas and always involved ordering a chopped brisket sandwich, often served on simple wax…

Joints - 03/06/2018

Hot Luck 2018: Bigger, but will ‘still feel incredibly small’

The Hot Luck Austin sign shines at Franklin Barbecue at the 2017 festival. (Photo ©Gary Jacobson/Texas BBQ Posse) Hot Luck, a food and music festival in Austin, is preparing for its second run in May. And in the festival business, as James Moody, one of Hot Luck’s founders, was saying, you’re supposed to lose money year one, break even year…

People - 02/27/2018

Bodacious Bar-B-Q on Mobberly: Is this the best kept secret in Texas?

Jordan Jackson, owner & pitmaster, poses beside the original sign for Bodacious Bar-B-Q. (Photo ©Chris Wilkins/Texas BBQ Posse) If the original Bodacious Bar-B-Q in Longview were located in Austin, you’d be waiting several hours in line to order. Trust me. It’s still one of the best BBQ secrets in Texas, despite the joint’s No. 4 ranking by Texas Monthly. We…

Joints / Popular - 02/21/2018

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.…

Cooking / Equipment / Joints / People - 02/15/2018

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…

Joints - 02/07/2018

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…

Joints - 02/02/2018