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Gabrick01

BBQ sauce king of Texas?

Mark Gabrick holds a bottle of his Texas Tang BBQ sauce (Photo courtesy of Mark Gabrick) Ready for some upbeat news in these troubled times? Here’s some. About two-thirds of H-E-B’s 300 or so Texas grocery stores will begin selling Mark Gabrick’s line of sauces on Jan. 18. “I’m so excited, Gabrick said in a recent interview. “A little nervous, but excited!” Later, he added: “Will I be successful? I don’t know. I hope people like it. I’m thinking the situation with H-E-B was luck.” Luck or not, the journey has been a long one. When the Covid virus pandemic…
Pit Barrel Cooker Co.

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Sous-Vide-04

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
Smokin’-Joe’s-Rib-Ranch_04

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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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…
 - 04/24/2018
Killens-Barbecue

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…
 - 04/21/2018
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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…
 - 04/17/2018
Weber-Grilling

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…
 - 04/13/2018
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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.…
 - 04/10/2018
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