Bodacious BBQ on Mobberly

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Franklin-Barbecue

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 or Top 40 lists. Not the Texas BBQ Posse. After years of eating and months of debate, we’re listing our Favorite 41 joints in the state, including a ranking of the Top 10. 2M Smokehouse in San Antonio is No. 1. Of course, there wasn’t universal agreement among Posse members so we’ve included Top 5 lists from others elsewhere in this package. Austin/San Antonio region      Brotherton’s Black Iron BBQ, Pflugerville: Traditional Texas barbecue and creative sandwiches including brisket grilled cheese,…
Pat-Gees-chopped-brisket

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 paper. As I’m exposed to more & more BBQ, I’m coming full circle and ending up where it all began. A great chopped brisket sandwich is one of the simple pleasures in life. You can eat one East Texas style, the…
 - 03/06/2018
Bodacious-BBQ-11B

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 were so impressed after our first visit in early February that we went back two weeks later. It’s a two-hour trip each way from Dallas and one well worth it if you’re seeking some of the best barbecue in the…
 - 02/21/2018
brisket-cook

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. We first wrote about shigging in 2011, a few months after Posse member Marshall Cooper noticed that Aaron Franklin — then operating a small trailer joint in Austin — wrapped his briskets in butcher paper for part of the cook.…
 - 02/15/2018

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