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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.…
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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…
 - 11/12/2017
Thanksgiving-turkey

How to put great Thanksgiving BBQ on your table

With the holiday fast approaching, the Posse reached out to some top barbecue joints to see what they’re offering to help bring some great Thanksgiving BBQ to your dining table this year. We didn’t find any places open for regular business on Thanksgiving, preferring their staffs spend the day with family and friends. In the true spirit of the holiday,…
 - 11/07/2017
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Looking for a great Dallas lunch deal? Dylan’s Barbecue Saloon may be your place

Diners eat on the front patio of Dylan’s Barbecue Saloon on Northwest Highway in Dallas. (Photo ©Chris Wilkins/Texas BBQ Posse) Eating good barbecue for lunch in Dallas can often be a costly proposition, sometimes heading north of $20 at the better-known joints. The Posse is always on the lookout for the next great lunch deal and we recently found one…
 - 10/31/2017
Rabbi Shawel

Meet the top Kosher cop at the Dallas Kosher BBQ Championship

Rabbi David Shawel at the first Dallas Kosher BBQ Championship. (Photo ©David Duchin) Along with the food and the fun, one of the more intriguing aspects of the Dallas Kosher BBQ Championship, which makes its third annual run Sunday, Oct. 29, is how the smokers, grills, knives and other cooking utensils are kept from year to year to ensure they…
 - 10/23/2017
Franklin-Barbecue-01

Franklin Barbecue targets first week of November for re-opening

Smokers sit in the burned out smokehouse of Austin’s Franklin Barbecue in early October. (Photo ©Gary Jacobson/Texas BBQ Posse) Call it serendipity. I stopped by Franklin Barbecue near downtown Austin this morning just to check on rebuilding progress since an August fire closed the place. And there was Aaron Franklin, red socks and all, talking barbecue to a couple in…
 - 10/19/2017
Dallas_Skyline

The state of Dallas BBQ 2017, a Posse debate

The Dallas-area barbecue scene has changed dramatically over the past six years. (Photo ©Michael Ainsworth/Texas BBQ Posse) A few years back, six to be exact, we wrote a “grim indictment” of the lack barbecue choices in Dallas. Pecan Lodge and Lockhart Smokehouse had recently opened, but, we concluded, there was a dearth of joints, especially for a city the size…
 - 10/17/2017
Smoking pork ribs_07

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…
 - 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…
 - 10/04/2017
BBQbooks

The best BBQ books of all time

New barbecue books appear regularly, a testament to the enduring popularity of a distinctly American food and the people who created and continue the traditions. Earlier this year, for example, I received a review copy of Texas BBQ, written by a Swede. The book was making its way to the U.S. after being published a few years ago in Sweden…
 - 09/28/2017
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Grand opening – Ferris Wheelers Backyard & BBQ in Dallas

The front of the line enters Ferris Wheelers Backyard & BBQ as it opens for the first time at 1950 Market Center Blvd. in Dallas. (Photo ©Chris Wilkins/Texas BBQ Posse) There’s a serious new player on the Dallas BBQ scene, as Ferris Wheelers Backyard & BBQ opened on Monday in the Design District within walking distance the Hilton Anatole. It’s…
 - 09/25/2017
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