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New Wyatt McSpadden BBQ book is must-have

  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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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…
 - 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…
 - 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,…
 - 01/19/2018
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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…
 - 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…
 - 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,…
 - 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…
 - 12/20/2017
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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,…
 - 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,…
 - 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…
 - 12/05/2017
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