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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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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…
 - 04/03/2018
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Recipe: The secret to great BBQ Chicken — brining!

The whole bird with rub applied from Bryan Gooding’s award-winning recipe for brining and smoking BBQ.  chicken.  (Photo ©Bryan Gooding) Brining and smoking BBQ chicken recipe Our brining and smoking BBQ chicken recipe earned the Posse its first category win at the Blues, Bandits festival in Oak Cliff, Tx. The key to any good chicken — from fried to smoked–…
 - 03/28/2018
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Tejas Chocolate Craftory gets raves from the Posse

Lunch plate of brisket, pork ribs, turkey, brisket burnt ends & three sides at Tejas Chocolate Craftory in Tomball. (Photo ©Chris Wilkins/Texas BBQ Posse) At the Tejas Chocolate Craftory, a sign touting the French onion brisket soup was right in front of me at the order counter. That dish was also the first thing on the menu that caught my…
 - 03/24/2018
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Product review: Booze Dogs liquor infused bratwurst

Booze Dogs are bratwurst infused with bourbon, rum or gin. (Courtesy photo) To answer the big question first, yes, Booze Dogs — Man’s Best Brat — are infused with real booze. Bourbon, gin and rum. “The alcohol cooks off,” says Joe McGowen, who spent seven years developing the specialty bratwursts before getting USDA approval and beginning sales last summer. McGowen…
 - 03/22/2018
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Side dishes are better than ever at Texas BBQ joints

Sides like these from Micklethwait Craft Meats, top & middle bottom photos, and Tejas Chocolate Craftory are changing the Texas BBQ scene. (Photo ©Chris Wilkins/Texas BBQ Posse) In the early years of the Posse, we didn’t care much for barbecue side dishes. You know, the standard potato salad, coleslaw and beans that often accompany smoked meat. We even had a…
 - 03/19/2018
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Ode to the chopped brisket sandwich

A pound of chopped brisket, white bread, pickles & onions at Pat Gee’s Barbecue in Tyler. (Photo ©Chris Wilkins/Texas BBQ Posse) Over the past year, I’ve found myself becoming more sentimental when it comes to barbecue. My earliest memories of eating Q are centered around East Texas and always involved ordering a chopped brisket sandwich, often served on  simple wax…
 - 03/06/2018
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Hot Luck 2018: Bigger, but will ‘still feel incredibly small’

The Hot Luck Austin sign shines at Franklin Barbecue at the 2017 festival. (Photo ©Gary Jacobson/Texas BBQ Posse) Hot Luck, a food and music festival in Austin, is preparing for its second run in May. And in the festival business, as James Moody, one of Hot Luck’s founders, was saying, you’re supposed to lose money year one, break even year…
 - 02/27/2018
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Bodacious Bar-B-Q on Mobberly: Is this the best kept secret in Texas?

Jordan Jackson, owner & pitmaster, poses beside the original sign for Bodacious Bar-B-Q. (Photo ©Chris Wilkins/Texas BBQ Posse) If the original Bodacious Bar-B-Q in Longview were located in Austin, you’d be waiting several hours in line to order. Trust me. It’s still one of the best BBQ secrets in Texas, despite the joint’s No. 4 ranking by Texas Monthly. We…
 - 02/21/2018
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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.…
 - 02/15/2018
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