Texas BBQ Posse - Page 6 - Let the meat speak for itself.

Let the meat speak for itself.

Texas BBQ Posse / Let the meat speak for itself.

Recipe: Foolproof smoked pork butt for beginners

In the beginning, I wanted to smoke and had no idea where to start. Just about every book on the…

The Texas BBQ Posse's Favorite 41

Customers stand in line at the world-famous Franklin Barbecue in Austin. (Photo ©Tom Fox) Others may have their Top 50…

Reflections after a decade on the BBQ Trail

Snow's BBQ pitmaster Tootsie Tomanetz works the smokers during the Posse's 10th anniversary trip. (Photo ©Tom Fox/Texas BBQ Posse) Anniversaries…

UPDATE: Step-by-step, cooking butcher paper wrapped brisket - See the video

As anyone who cooks knows, the more you cook the more you learn. So since that initial post, I've made…

Reflections after a decade on the BBQ Trail

Gary Jacobson - 11/17/2019 - Popular / Roadtrips - 3 Comments - Best in Texas BBQ / Louie Mueller Barbecue / Snow's BBQ / Tootsie Tomanetz

Snow's BBQ pitmaster Tootsie Tomanetz works the smokers during the Posse's 10th anniversary trip. (Photo ©Tom Fox/Texas BBQ Posse) Anniversaries are often times of reflection. So it was for the Posse on Saturday when we visited Snow’s BBQ and Louie Mueller Barbecue 10 years after our very first trip to these Central Texas meccas of smoked meat. In many ways nothing has changed. The food was still terrific. Snow’s brisket remains among the best around and my first bite of the beef rib at Louie Mueller’s was the best mouthful of barbecue I’ve eaten in a long, long time. Posse…

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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…

Roadtrips - 05/10/2018

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 - 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 - 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 - 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 - 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 - 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 - 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