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Buxton Hall_01

Buxton Hall, the Pulled Pork Palace of North Carolina

Paul Wise, left, and David Phelps unload half a pig from the pit at Buxton Hall Barbecue in Asheville, N.C. (Photo ©Gary Jacobson/Texas BBQ Posse) Make no mistake. I’m partial to Texas style barbecue. Nothing compares. But when in Rome, or in this case Asheville, N.C., it’s O.K. to be venturesome. We weren’t disappointed. As we walked into Buxton Hall Bar-B-Cue just after 2 p.m. on a recent weekday, we immediately got a glimpse of barbecue as performance art. Workers lifted half a pig off the pit and put it on a cooling table with the other half. “As a…
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Whitfield’s in Austin, a work in progress

Our meat spread at Whitfield’s in Austin. From left top clockwise: Jalapeño & cheese sausage, smoked half  chicken, pork ribs, beef sausage, fried potatoes, sliced brisket & pickled beats. (Photo ©Chris Wilkins/Texas BBQ Posse) As settings go, Whitfield’s, the new barbecue trailer in southern Austin, might be in the most un-photogenic place we’ve encountered during a decade on the barbecue…
 - 06/08/2018
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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…
 - 06/06/2018
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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 brisket — when did it become hip? — generated quite a bit of discussion on various social media sites and in emails. The story said that some of us in the Posse were rethinking our preference for fatty, or moist,…
 - 05/25/2018
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Fatty brisket, when did it become hip?

A mix of lean & fatty brisket at Truth Barbecue in Brenham. (Photo ©Chris Wilkins/Texas BBQ Posse) Call us unhip or uncool if you must, but the Posse is rethinking its preference for fatty brisket. Truth be told, when we seriously started hitting the barbecue trail a decade ago we didn’t appreciate the difference. We just ordered brisket and took…
 - 05/23/2018
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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 recommendations from the Posse’s backyard cooks, including a couple of fun non-traditional tools to add to someone’s cooking repertoire. Happy Dad’s Day to you & yours from the Posse. 1. Texas BBQ, Small Town to Downtown, by Wyatt McSpadden Wyatt…
 - 05/17/2018
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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…
 - 05/14/2018
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The Posse heads to Oklahoma’s Chickasaw Country

Joe Wells, right, and his son Coby pose in the dining room of Smokin’ Joe’s Rib Ranch in Davis, Oklahoma. (Photo ©Chris Wilkins/Texas BBQ Posse) Barbecue is like the weather: Once in a while, it’s glorious. Once in a while, it’s awful. And Oklahoma isn’t where you go to find the best of it. Earlier this month, the Texas BBQ…
 - 05/10/2018
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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…
 - 05/08/2018
Mueller-Park

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…
 - 05/04/2018
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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…
 - 05/01/2018
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