Tales from the pits, a Texas BBQ podcast featuring trendsetters, leaders, and icons from the barbecue industry

New School Barbecue Cookbook - Evan LeRoy

Tue, 12 May 2026 02:40:00 -0500

New School Barbecue, Recipes for Next Level Smoking and Grilling by Evan LeRoy and Paula Forbes is a beautiful new cookbook that gives you behind the curtain access to the recipes that made LeRoy and Lewis a two-time Michelin Star recipient and Evan a James Beard semifinalist.

Grab your copy wherever books are sold and get to LeRoy and Lewis for a taste of why itâ€™s one of the best and most influential barbecue restaurants in the country.

Instagram: evanleroybbq, leroyandlewis

Order the book: www.abramsbooks.com

A Great Texas BBQ Road Trip...without brisket

Mon, 27 Apr 2026 01:44:00 -0500

It had been years since we completed a half dozen stop BBQ run, but we decided to give it a try. The secret to our success on this trip?

Skipping brisket! Sounds crazy, right? Tune in to hear where we went and what we ate.

Casey Lee's BBQ

Mon, 13 Apr 2026 02:29:00 -0500

As barbecue continues to evolve, talented people are bringing in new ideas to expand on the tradition of wood fire cooked meats.
One of the most exciting new additions to the Texas scene is Casey Lee's BBQ in the small town of Flatonia.
Tune in to hear the story of their journey and the menu. Saturdays only: 11a - sold out Instagram: caseyleesbbq

Where have Andrew and Bryan been???

Fri, 14 Nov 2025 03:37:00 -0600

Want to know what we've been up to? Tune in!

Burnt Bean Co. 2025 - Ernest Servantes and David Kirkland

Tue, 27 May 2025 08:06:02 -0500

Congratulations to Burnt Bean Co. on being selected as the number 1 BBQ joint in Texas by Texas Monthly magazine! We sat down with Ernest Servantes and David Kirkland to talk about their quest for this title and the sacrifices they made to reach the top. This episode is sponsored by BBQ Distro. BBQ Distro is the home to the best sauces, seasonings, and rubs in all of Texas. No need to wait in line to get a taste of Goldees or Snows. You can make it at home thanks to BBQ Distro. Go to http://bbqdistro.com and use promo code tales10 at checkout for a 10% discount on your order!

Top 50 Predictions 2025

Mon, 19 May 2025 05:00:00 -0500

This episode is sponsored by BBQ Distro. BBQ Distro is the home to the best sauces, seasonings, and rubs in all of Texas. No need to wait in line to get a taste of Goldees or Snows. You can make it at home thanks to BBQ Distro. Go to http://bbqdistro.com and use promo code tales10 at checkout for a 10% discount on your order!

And keep watching our social channels for the epic Top 50 List livestream brought to you by BBQ Distro. We’ll be joined by great guests on May 27th when the big list goes live and the winner of the top ten prediction sweepstakes will be announced live on air! We asked you to predict the top ten and in this episode we give you our predictions on who will be number 1, who will make the top ten and who will achieve top 50 status!

Tales From the Pits Top 15 2025

Mon, 12 May 2025 05:45:00 -0500

This episode is sponsored by BBQ Distro. Go to http://bbqdistro.com/top10 and predict who you think will be named the top ten BBQ joints on the upcoming BIG BARBECUE LIST being published by a well known lone star state focused magazine that’s being released in May! Submissions are accepted April 14 - May 14, 2025. Submit your prediction for a chance to win $2,500 in cash in the BBQ Distro sweepstakes!

Must be at least 18 years of age and a Texas resident to enter, go to http://bbqdistro.com/top10 for full rules and eligibility requirements. Also, for a limited time go to http://bbqdistro.com and use promo code tales10 for a 10% discount on your order of rubs, sauces, apparel and more from BBQ Distro! After many miles and meals, we’ve finally narrowed it down. Tune in to find out our most current ranking of the Top 15 BBQ Spots in Texas!

Pitmaster Advice Regarding the Top 50 list

Mon, 05 May 2025 07:37:39 -0500

Must be at least 18 years of age to enter, go to http://bbqdistro.com/top10 for full rules and eligibility requirements. Also, for a limited time use promo code tales10 at checkout for a 10% discount on your order of rubs, sauces, apparel and more from BBQ Distro! We were privileged to speak with some of the best in barbecue about what the Texas Monthly Top 50 list has meant to them and their business as well as advice for aspiring business owners.

Travis Crawford - Mum Foods

Mon, 28 Apr 2025 01:54:00 -0500

Must be at least 18 years of age and a Texas resident to enter, go to http://bbqdistro.com/top10 for full rules and eligibility requirements. Also, for a limited time enter "tales10" at checkout for a 10% discount on your order of rubs, sauces, apparel and more from BBQ Distro! Travis Crawford grew up with a healthy affinity for direct heat barbecue cooked by his dad. As an adult he began working all over Austin at some of the top barbecue spots and for the last few years has been leading the barbecue program at Mum Foods Smokehouse and Delicatessen to much acclaim. Tune in to hear about Travis’ career to date and goals for the future. http://mumfoodsatx.com Restaurant instagram: mumfoodsatx Travis’ Instagram: barbecuedude

Culture and BBQ

Mon, 21 Apr 2025 01:51:00 -0500

Must be at least 18 years of age and a Texas resident to enter, go to http://bbqdistro.com/top10 for full rules and eligibility requirements. Also, for a limited time enter "tales10" at checkout for a 10% discount on your order of rubs, sauces, apparel and more from BBQ Distro! As Texas barbecue continues to evolve, one of the things we’ve seen increase in recent years is the infusion of different cultures into barbecue. The allure of Texas barbecue has drawn people from all walks of life into the industry and they’ve incorporated their cooking styles and upbringing to their menus. When done thoughtfully it helps broaden the spectrum of what barbecue can be and is another exciting development in a rapidly evolving cuisine.

Leonard Botello and the Mirage of Perfection

Mon, 14 Apr 2025 01:49:00 -0500

Must be at least 18 years of age and a Texas resident to enter, go to http://bbqdistro.com/top10 for full rules and eligibility requirements. Also, for a limited time enter "tales10" at checkout for a 10% discount on your order of rubs, sauces, apparel and more from BBQ Distro! Leonard Botello came from humble beginnings cooking barbecue in a small town to a decade later being one of the most respected pitmasters in barbecue with three restaurants serving massive volumes of great barbecue. But all of that hasn’t come without a price. Join us for a special conversation with Leonard reflecting on his career in barbecue, the cost of greatness, and the impossible pursuit of perfection that continues to drive him. http://truthbbq.com

For the Love of Meat Documentary

Mon, 27 Jan 2025 01:45:00 -0600

Click for tickets!

In the summer of 2010 Jeff Jones, Matthew Wallis, Matthew Johnson and Brandon Gonzales set out to make a documentary titled For the Love of Meat about Texas barbecue. Little did they know what an incredible time capsule it would become to film some of the top pitmasters of that time such as Joe Capello, Roy Perez, John Fullilove, Tootsie Tomanetz and others. Additionally the crew was there shortly after Wayne Mueller had taken the reigns at Louie Mueller and only a few months into Aaron Franklin’s career operating the then Franklin Barbecue trailer. Tune into to this episode to hear more details about the film.

For the Love of Meat, originally released in 2015, has not been publicly screened in nine years. But that is changing. On March 1st the filmmakers will be screening the film at the Bullock Museum and tickets are on sale now. This is a must see documentary if you are passionate about Texas barbecue and its history. Follow the ticket link in the show notes for your opportunity to see this incredible footage plus more! There are ticket options for a meet and greet prior to the screening with food provided by Micklethwait Barbecue. There will be a Q&A panel moderated by Daniel Vaughn after the screening featuring the filmmakers, Wayne Mueller, Tom Micklethwait and Kelli Nevarez discussing the film and evolution of barbecue in the years since. Don’t miss out on this special night at the Bullock Museum. Click for tickets!

2024 Year in review

Mon, 30 Dec 2024 02:22:00 -0600

We reflect on our year of food and travel from 2024 as well as memorable moments
from ten years of BBQ road tripping together

LaVaca BBQ

Mon, 16 Dec 2024 02:27:00 -0600

The Nevarez family recently celebrated five years of their business, LaVaca BBQ. This family owned restaurants helmed by parents Lupe and Christine and daughter Kelli produces a large menu of high quality options in a region of Texas that was lacking in modern options.

With standout items such as their smoked tamales and an impressive roster of desserts, LaVaca BBQ should be on your road trip list.

Instagram: mylavacabbq

web: www.lavacabbq.com

Port Lavaca 532 N Virginia St, Port Lavaca, Texas, 77979
Thursday 11am - 2pm

Friday 11am - 2pm

Saturday 11am - 6:30pm
Victoria 2001 N Navarro St, Victoria, 77901, Victoria, Texas
Thursday 11am - 7pm

Friday 11am - 7pm

Saturday 11am - 7pm

Sunday 10am - 3pm

Awards, Reviews, and Lists - Oh My!

Mon, 09 Dec 2024 00:43:47 -0600

The spotlight on Texas BBQ has never been brighter, and 2025 will bring the newest edition of the Texas Monthly Top 50 list.

Our thoughts on the recent Michelin news, the upcoming new Texas Monthly BBQ list, and more.

Cole Parkman, Kasey Durham, and old school barbecue

Mon, 02 Dec 2024 02:11:00 -0600

One of the many great aspects of the newly minted Michelin starred restaurant LeRoy and Lewis is Evan and Sawyer’s cultivation of a strong team. That is no more apparent than with staff members Cole Parkman and Kasey Durham.

Cole and Kasey might work in one of the most innovative BBQ places, but their passion for classic Texas barbecue runs deep. We caught up with them on the eve of the old school BBQ pop up they put together at LeRoy and Lewis last summer to talk all things barbecue old and new.

Instagram:
leroyandlewis
cole_parkman23
kasey.durham

10 /question Challenge

Mon, 16 Sep 2024 07:51:09 -0500

In this episode we do something we’ve never done: interview each other. We chose ten random questions to ask one another with neither of us having any indication as to what the questions would be before recording.

This is a fun one that goes off on some tangents and includes a challenge we hope Daniel Vaughn takes us up on!

Does BBQ still excite us? A discussion on our BBQ journey

Mon, 29 Jul 2024 00:41:00 -0500

We’ve been asked what excites us to keep exploring barbecue after all these years. It’s not a simple question to answer because it’s evolved during our over decade long obsessions with barbecue. In this episode we go a bit down the rabbit hole of trying to explain what originally excited us, what interests us today, and how that has changed throughout our journey.

Grasslands Barbecue

Mon, 03 Jun 2024 00:28:00 -0500

There may be no more majestic setting to cook barbecue than along the Columbia River Gorge in Hood River, Oregon. It is here that Brendon, Drew and Sam put down roots for their business, Grasslands Barbecue. Serving up superb smoked meats and seasonal scratch made sides, this trio is producing some of the best Texas influenced barbecue you’re likely to find not just outside of the Lone Star State, but the quality they’re providing would stand up against some of the best in Texas as well.

Check the calendar on Grasslands website for their schedule which includes some exciting events and collaborations in addition to their regular service.

Instagram: grasslands_barbecue
Website: grasslandsbarbecue.com

Redbird BBQ

Mon, 20 May 2024 00:01:04 -0500

Amir Jalali started his barbecue career learning the business and operational aspects at the great Feges BBQ, struck up a friendship which turned into a job at the phenomenal Goldee’s Bar-B-Q, and eventually opened his own place back in his hometown of Port Neches, Texas.

With a menu of expertly smoked proteins and scratch made sides and desserts, Redbird BBQ is off to a roaring start as one of the best new barbecue spots to open in the state in recent years.

Instagram: redbirdbbq
1104 Port Neches Ave
Port Neches, TX
Open Fri-Sun 11a-3p

Sabar BBQ

Mon, 15 Apr 2024 02:25:00 -0500

Zain Shafi turned a curiosity into a passion and eventually a business in Sabar BBQ. Zain blends together the Pakistani flavors he grew up with alongside the familiar Texas barbecue staples. With seasonal, flavorful sides and well cooked proteins, Sabar is a great addition to the stellar Fort Worth barbecue scene.

Instagram: sabarbbq
Open Saturdays 11a-3p (or sold out)

194 Bryan Avenue, Fort Worth

Season 5 and a special announcement

Mon, 01 Apr 2024 14:30:00 -0500

Season 5 of Tales from the Pits is finally underway! More episodes from the best and brightest in the barbecue world are headed your way, and tune in to this episode for details on our new project, Cookfire Tales.

A video series focused on the passionate people from all avenues of the food world who play a role in the food that ends up on your plate, with Cookfire Tales we’re going to give you wide ranging behind the scenes views of different types of cuisine and the role fire plays in so many of them. The dedicated farmers, forgers, harvesters, chefs, and artisans carrying on and evolving traditions inspires us and we know will fascinate you too.

Join us on the journey:

Instagram: cookfiretales
Twitter/X: cookfiretales
YouTube Channel coming soon!

2023 Recap

Sat, 30 Dec 2023 19:19:36 -0600

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign yourself up for their monthly BBQ subscription box service or better yet sign up your BBQ obsessed loved one as a great gift for the holidays! Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram. 2023 was another great year for BBQ and more. Tune in for a rundown on some of our most memorable meals and experiences, discussion on the current and future BBQ landscape, and our plans for 2024!

Things we are thankful for 2023

Mon, 13 Nov 2023 01:15:00 -0600

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign yourself up for their monthly BBQ subscription box service or better yet sign up your BBQ obsessed loved one as a great gift for the holidays!

Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram.

There is a lot we’re thankful for right now in barbecue. From the craft pioneers who began expanding the boundaries of what barbecue could be to the new class who keeps pushing the cuisine forward while being mindful of its roots, it’s an amazing time in barbecue filled with immense talent.

Brick Vault Brewery and Barbecue

Mon, 07 Aug 2023 01:11:00 -0500

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new monthly BBQ subscription box service!
Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram. Far West Texas is one of the most magical regions of the state to visit for a number of reasons, but until recently barbecue wasn’t one of them. That has changed in recent years and Brick Vault Brewery and Barbecue is a big reason why.

Phillip Moellering came to Marathon for school and never left, having worked at the beautiful Gage Hotel for 14 years and in 2018 opening Brick Vault. With a strong menu of quality sides, craft sausage and meats produced by Phillip, Jerek Lara and the Brick Vault that pair well with their award winning housemade beers created by brewmaster Amy Oxenham, Brick Vault Brewery and Barbecue is an oasis as you arrive at the gateway to Big Bend.

Instagram: brickvaultbreweryandbbq
Thurs-Fri: 5p-9p
Saturday: 12p-9p
Sunday: 12p-5p

Episode 200 - West Texas BBQ Roundtable

Mon, 24 Jul 2023 00:51:00 -0500

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new BBQ subscription box service!
Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram. They’re bringing the best of Texas barbecue to the world! The west Texas barbecue landscape has experienced immense growth over the last several years with a great mix of regionality, history, and craft that have lead to interesting menus and delicious food. We gathered several of the business owners leading the charge for a roundtable discussion on their careers, the industry, and some of the challenges they face.
Instagram accounts for each roundtable participant: Evie Mae’s - eviemaesbbq Rejino BBQ - rejinobbq Tom and Bingo’s - tomandbingosbbq Hill Barbecue - hill_barbecue Friends BBQ - friendsbbq_lbk Pitforks and Smoke Rings - pitforks_and_smokerings_bbq

Six Year Recap! Nearly 200 episodes published

Mon, 10 Jul 2023 01:19:00 -0500

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new monthly BBQ subscription box service!
Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram. As we approach our 200th episode we take a look back at the memorable guests, episodes and experiences from the first six years of the podcast. Take a stroll down memory lane as we reflect on our time documenting the barbecue world. Thank you for all of the support for so many years and let’s all keep supporting barbecue! As always, if you visit or purchase from a business you've heard on our show, please let them know!

Farm to Table with Palmira BBQ and Peculiar Pig Farm

Mon, 26 Jun 2023 01:55:00 -0500

Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram. Marvin Ross is a fifth generation farmer owning and operating Peculiar Pig Farm on some of the same land his family has been farming on for over a century. When Hector Garate started Palmira Barbecue, he quickly learned there was only one source for pigs that he would want to use.

Bar-A -BBQ

Mon, 12 Jun 2023 01:00:00 -0500

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new BBQ subscription box service! The first box featuring Blood Bros BBQ ships in July!
Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram. Cooper Abercrombie took his initial curiosity with barbecue, turned it into a passion and obsession and in a few years developed it into one of the best new barbecue spots to open in recent memory. Bar A BBQ opened their brick and mortar in February 2023 in Montgomery, Texas with all of the barbecue staples plus some of the Abercrombie family’s staple comfort food sides and breakfast options. Whether it’s a homemade kolache, well smoked brisket, specials, or perfectly made house sausages, you can’t go wrong with a full tray from Bar A. 21149 Eva St. Montgomery, TX 77356 www.barabbq.com https://www.facebook.com/BarABBQ/ https://www.instagram.com/bar_a_bbq/

Robert Moss - History of Charleston Dining

Mon, 29 May 2023 02:19:00 -0500

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new BBQ subscription box service launching this summer!
Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram. We were elated to once again sit down at the Charleston Wine and Food Festival with esteemed author and culinary historian Robert Moss. Tune in for a wide ranging discussion on the food and drink history of commercial dining in the south, Robert’s job as the restaurant critic for Post and Courier, and of course his role as contributing barbecue editor for Southern Living. Robert’s incredibly well-researched books are a must read for any food lover and his knowledge on all things in the southern culinary realm are enlightening. Order Robert’s books via https://www.robertfmoss.com/ Plan your trip to next year’s Charleston Wine and Food Festival via https://charlestonwineandfood.com/

Reese Bros BBQ

Mon, 15 May 2023 02:07:00 -0500

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep!
Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram! —————————————————————- Nick and Elliott Reese got bit by the BBQ bug while going to school in Austin. Their journey took them to far west Texas but eventually brought them back to their hometown San Antonio to launch Reese Bros BBQ. With a menu that has a great San Antonio flair to it, the Reeses and their talented kitchen team have helped continue to elevate the barbecue scene in the Alamo city. Instagram: reesebrosbbq Website: reesebrosbbq.com

King BBQ - Jackrabbit Filly

Mon, 01 May 2023 01:04:00 -0500

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep!

Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram! Shuai and Corrie Wang were ready for a change after years working in New York City restaurants. They’d settled on their next move being to Charleston to open a new restaurant with a friend, but when those plans fell through shortly after uprooting their lives, the Wangs struck out on their own. After opening Short Grain food truck to much acclaim and success, Shuai and Corrie set their sights on a brick and mortar. The concept for the restaurant grew over time to something deeply personal for Shuai, and that’s reflected all over the menu at Jackrabbit Filly. Featuring the food he grew up eating and being influenced by, the menu is a fun and delicious mix of cultures and techniques which makes a meal at Jackrabbit Filly an adventure. Last year as they began to look for ways to help their team grow with new opportunities, Corrie and Shuai began working with Brandon Olson, their then sous chef at Jackrabbit Filly, to help develop a new concept that would continue exploring Shuai’s Chinese upbringing while also incorporating barbecue flavors Brandon grew up with in the Piedmont region of North Carolina. The upcoming King BBQ will be another exciting addition to the Charleston dining scene with Brandon stepping into the role of pitmaster and chef de cuisine. Currently popping up on the menu at Jackrabbit Filly on Sundays, King BBQ will be opening this year in a brick and mortar location in North Charleston. This episode was record live at The Podcast Cafe in the Culinary Village at the Charleston Wine+ Food Festival. Check out charlestonwineandfood.com for information about next year’s festival. Jackrabbit Filly Instagram: jackrabbitfilly Website: jackrabbitfilly.com King BBQ Instagram: kingbbqchs Website: eatkingbbq.com Corrie’s novels can be ordered via corriewang.com

The Next Chapter for LeRoy and Lewis

Tue, 11 Apr 2023 18:00:00 -0500

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep!

Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram! LeRoy and Lewis BBQ has become one of the most influential and revered barbecue businesses in the industry. What Evan LeRoy and Sawyer Lewis have built since launching their food truck in 2017 has left an undeniable impression on the barbecue world not only for the quality of the food they produce, but also for the manner in which they operate their business.

Evan and Sawyer have fostered a working environment within their staff that encourages collaboration and growth all while staying true to their mantra of responsible product sourcing and usage. These principles have influenced countless barbecue businesses operating today and lead to deserved recognition and accolades for LeRoy and Lewis BBQ.

The service and quality produced out of their food truck in South Austin has been admirable, but the long term goal for LeRoy and Lewis has been to operate as a brick and mortar operation. Tune in for exciting details on the future for Evan, Sawyer, Nathan, Lindsey and the L&L crew!

Instagram: leroyandlewis
Website: leroyandlewisbbq.com
YouTube Channel: leroyandlewissbbq
Patreon: patreon.com/leroyandlewis

Charleston Wine+Food 2023 recap

Mon, 10 Apr 2023 01:47:00 -0500

Charleston continues to be one of our favorite food cities to visit, and the Charleston Wine + Food Festival is one of the great gateways to exploring the scene. We were fortunate to be invited to this event again in 2023 and had an absolutely wonderful time both at the festival events and eating around the city.

Tune in to hear about plenty of barbecue and other culinary delights we were able to partake in this year. An enormous thanks to the Charleston Wine + Food team for giving us such a great platform to continue to highlight both the festival and the city. Start planning now to get to the festival March 6-10, 2024!

Instagram: chswineandfood
Website: Charlestonwineandfood.com

10 Years of Micklethwait Craft Barbecue

Mon, 27 Mar 2023 01:34:00 -0500

Tom Micklethwait has been at the forefront of the modern barbecue movement that has taken place in the last decade. From high quality meats to well made sides and condiments, Micklethwait Craft Meats has been serving all of the staples we’ve come to associate with craft barbecue since their beginning. As they celebrated ten years in business we sat down with Tom to discuss his career, the current state of barbecue, and his latest venture, Saddle Up, located next door to the barbecue trailer.

We're proud to partner with Pitts and Spitts for this episode. Please visit www.pittsandspitts.com/tales and use promo code tales for a special spice rub inclusion with your purchase of $500 or more from this trusted Houston pit builder.

Micklethwait Craft Meats Thu-Sun 11a - sold out Website: craftmeatsaustin.com Instagram: craftmeats Saddle Up Thu-Sun 10a - 5p Instagram: saddleupaustin

Ep 190 Season Three Recap

Sun, 20 Nov 2022 22:41:00 -0600

For our last episode of season three we took a look back at another incredible year in barbecue and highlight some of our favorite bites and memories from a busy 2022. Thanks again to our wonderful sponsors, listeners and guests for making this year so amazing! We're proud to partner with Pitts and Spitts for this episode. Please visit www.pittsandspitts.com/tales and use promo code tales for a special spice rub inclusion with your purchase of $500 or more from this trusted Houston pit builder. We have begun planning for 2023. If you know of a place we need to get to, or get back to please reach out and let us know!

Ep 189 - Chris Prieto Prime BBQ

Mon, 07 Nov 2022 07:19:23 -0600

Christopher Prieto, aka The Barbecue Nerd, has had one of the more unique journeys through the barbecue world that you’re likely to find. From his storied competition cooking career to his work with veterans and opening his first restaurant, Christopher’s story of faith, determination and service is an inspiring one.

If you’re anywhere near the Raleigh, North Carolina area, Prime BBQ is a must stop for Christopher’s menu of inspired barbecue meats and sides.

Restaurant Instagram: primebbq

Christopher’s Instagram: barbecue_nerd

https://prime-bbq.com/

403 KNIGHTDALE STATION RUN
KNIGHTDALE, NC 27545

Open TUES-SAT 11:00-SOLD OUT

Ep.188 Bourbon Bonus Episode

Mon, 24 Oct 2022 00:57:00 -0500

During our recent trip to Kentucky we decided to record a special bonus episode about our bourbon experience including a blind tasting we each did. The moral of the story for bourbon with us is this: drink what you like, not what the internet tells you to like!

Tune in to hear the details and please give us some feedback on the episode. We are always going to be a barbecue podcast, but it’s fun to explore other topics from time to time.

Ep. 187 Red Hog Butchery

Mon, 10 Oct 2022 00:40:00 -0500

We are fans of the crafts of butchery and were pleased to spend time with some of the crew at Red Hog Artisan Meat in Louisville, Kentucky on a recent road trip.

Butchery, charcuterie, and dry aging are on full display at Red Hog. Their restaurant and butcher shop provides Louisville an outlet for the highest quality meats both for home cooking purposes or for top notch restaurant meal.

Aaron Sortman, James Andrews, and Dustin Olsen are three of the key members of this ambitious operation that breaks down whole animals, cures a variety of pork cuts, and dry ages beef for Red Hog’s restaurant and meat counter. Tune in to hear their story which includes a barbecue component as Dustin and crew are doing monthly BBQ services at Red Hog!

Red Hog: http://www.redhogartisanmeat.com/

2622 Frankfort Avenue
Louisville, KY 40206 Open Tuesday - Saturday We're proud to partner with Pitts and Spitts for this episode. Please visit www.pittsandspitts.com/tales and use promo code tales for a special spice rub inclusion with your purchase of $500 or more from this trusted Houston pit builder.

Ep.186 Fox Bros BBQ New Location Takes Flight

Mon, 26 Sep 2022 01:41:00 -0500

Brothers Jonathan and Justin Fox grew up in Texas, moved to Atlanta, and over time have built an amazing barbecue footprint in that area. From humble beginnings of backyard barbecue parties to eventually opening their first restaurant, the Fox brothers have continued to grow their business.

Now fifteen years into being restaurant owners, they opened a massive second location serving their signature menu of barbecue focused favorites with creative touches. As new opportunities have come about for them to grow their brand, they’ve seized them all while keeping a focus on quality. Never ones to settle, the Fox brothers have now turned their attention to a new counter service style spot they’re building in the Brookhaven area north of Atlanta that’s slated to open in 2023.

Ep. 185 An Epic BBQ and Bourbon Roadtrip

Mon, 12 Sep 2022 01:56:00 -0500

If you've listened to our show you know we love road trips and experiencing different BBQ across the U.S. We traveled through ten states over six days, traversing over 3,400 miles to try over a dozen barbecue places that served different regional styles and visited multiple distilleries for a variety of different experiences. Tune in to hear what stood out along the way and learn a little bit about the different barbecue and bourbon we got to sample. We're proud to partner with Pitts and Spitts for this episode. Please visit www.pittsandspitts.com/tales and use promo code tales for a special spice rub inclusion with your purchase of $500 or more from this trusted Houston pit builder.

Ep. 184 Pitmasters answer our listener’s questions

Mon, 29 Aug 2022 03:58:00 -0500

We asked our listeners what questions they’d like to ask pitmasters, and as always you came through with some good ones! We sent out questionnaires to several of the best in the barbecue world and many were kind enough to respond.

Want to know what Todd David, Lane Milne, Evan LeRoy, Leonard Botello, Arnis Robbins and Joe Zavala have to say about things like tallow, prime grade beef, reheating brisket, their favorite bites in BBQ and more? Tune in for this fun episode.

Ep. 183 BBQ, Tacos, and how to support your local BBQ Joint

Mon, 15 Aug 2022 01:26:00 -0500

Our recent trip to the Rio Grande Valley was filled with so many memorable food experiences. From innovative new school barbecue to classic barbacoa to chef driven tacos and even an over 100 year old gordita place serving out of an alley, it’s a trip we’ll be thinking about for quite some time. We go over all our stops on this trip and highlight all the standouts. We know the cost of everything in life has gone up considerably over the last few years. Barbecue has certainly not been immune to these rising costs. In this episode we also gives you some tips on how to keep supporting your favorite barbecue places while being mindful that we all have budgets for our disposable income. We're proud to partner with Pitts and Spitts for this episode. Please visit www.pittsandspitts.com/tales and use promo code tales for a special spice rub inclusion with your purchase of $500 or more from this trusted Houston pit builder.

Ep. 182 - Rio Grande Valley Pitmaster Roundtable

Mon, 01 Aug 2022 01:24:00 -0500

One of the fastest growing barbecue scenes in Texas is taking place in the Rio Grande Valley where local pitmasters are showcasing both the popular modern craft style along with menu items and ingredients they grew up with. We had a chance to sit down with many of the great business owners in this area for a special roundtable episode. Check it out!

We're proud to partner with Pitts and Spitts for this episode. Please visit www.pittsandspitts.com/tales and use promo code tales for a special spice rub pack inclusion with your purchase of $500 or more from this trusted Houston pit builder.

Follow our roundtable participants on Instagram!

@teddysbarbecue @smokecraftersbbq @gwssbbq @elsanchobbq @hicobbqcompany @tghostbbq

Ep. 181 - Kris Manning and Smokey Joe’s BBQ

Mon, 18 Jul 2022 02:43:00 -0500

When Kris Manning took over Smokey Joe’s BBQ from his father Kenneth Manning and Joe Melton, the original owners, he had a delicate balance to strike: balancing the traditions of a restaurant serving the community since 1985 with the desire to improve the overall menu by modernizing the cooking process.

Kris along with longtime Smokey Joe’s pitmaster Earl Harris eventually swapped out their trusted but troublesome brick pit for well built custom offset smokers. Armed with newfound cooking knowledge provided by the tutelage of the Guess Family BBQ crew, Kris began making changes to some of the menu.

The sides on the menu are a great homage to Kris’ upbringing and the simply seasoned hickory smoked ribs are a Smokey Joe’s staple that will never change, but the brisket they serve today is definitely the more consistent modern style familiar to today's barbecue audience. It’s safe to say Kris has done a great job straddling the line between tradition and evolving with the times.

Smokey Joes BBQ

6403 South RL Thornton Freeway

Dallas, TX 75232.

Business Hours:

Sunday -- 11am-5pm

Monday -- Closed

Tuesday -- Closed

Wednesday -- 11am-8pm or til Sold Out

Thursday -- 11am-8pm or til Sold Out

Friday -- 11am-9pm or til Sold Out

Saturday -- 11am-9pm or til Sold Out

Ep. 180 Pitts And Spitts

Fri, 01 Jul 2022 07:53:17 -0500

In 2015 Ryan Zboril bought the well known Houston based pit builder, Pitts and Spitts, and saw an opportunity to grow the brand of this longtime trusted company. Working alongside his National Sales Director, Coy Christoffel, Ryan and the Pitts and Spitts team have stayed true to the core of the business while smartly expanding its product line to appeal to everyone from backyard novices to competition cookers and seasoned pros.

Listen to our interview with Ryan and Coy and check out Pitts and Spitts website to see a full range of their product line. Contact them to order your pit or grill and let them know you heard about it on Tales from the Pits!

www.pittsandspitts.com

Ep. 179 Our Whole Hog Education

Mon, 20 Jun 2022 03:12:00 -0500

As much as we love Texas barbecue, both the traditional and the modern styles, we’ve developed a strong affinity and appreciation for the different whole hog preparations in many of the southern states.

A curiosity born from a few Houston area pit masters that had done some whole hog specials over the years, in 2018 we embarked on an ambitious tour through Tennessee, North Carolina, South Carolina and Georgia to sample and learn more about wood coal fired whole pig cookery. We returned to Texas with a new perspective on the barbecue served in those different regions.

Coincidentally it was not long after this trip that whole hog cooking began gaining traction within Texas and it is fortunately much more readily available these days in the lone star state. That said, nothing compares to experiencing the history of some of the long time establishments. We highly encourage anyone who has an appreciation for BBQ culture or who wants to perhaps cook whole hog to visit as many of these places as possible.

We’re excited to share that we’ve planned yet another trip through the south to revisit many of these places as well as try some spots we haven’t previously been to. Labor day weekend 2022 we are headed out for round two of #hogtripping and this time we’re carving out some time to experience Kentucky’s regional BBQ and visit some of our favorite bourbon distilleries!

Be sure to follow along on our social media and if you’re interested in being a sponsor for this upcoming trip’s episodes, reach out to us.

Ep. 178 Derrick Walker of Smoke-A-Holics

Mon, 06 Jun 2022 01:56:00 -0500

Having been involved in competition barbecue and running pop ups for decades, Derrick Walker is not new to the barbecue world. After years of working his way through the kitchen ranks at a hospital and getting a culinary degree, Derrick and his family launched their passion project, Smoke-A-Holics BBQ.

After operating a food truck for a year, the Walkers opened their brick and mortar in Fort Worth just a short distance from where Derrick grew up. The community took an immediate liking to the food and the accolades would soon follow, including making the Texas Monthly Top 50 BBQ List in 2021. With a menu that is a welcome combination of barbecue classics that also draws from Derrick’s childhood food memories and utilizes his culinary skills, Smoke-A-Holics BBQ has something on the menu to please all palates with their “Tex-Soul” barbecue.

Smoke-A-Holics BBQ
Tues: 11a-3p (Turkey Leg Tuesday)
Wed-Sat: 11a - sold out
Instagram: smokeaholicsbbq

Ep.177 Daniel Vaughn BBQ Snob

Mon, 23 May 2022 01:39:00 -0500

Five years ago we launched Tales from the Pits to help tell the stories behind the people in barbecue. Daniel Vaughn’s writing and documenting of Texas barbecue has been one of our (and everyone else in the state’s) biggest resources in seeking out new places and visiting the classic joints.

We were excited to have Daniel join us on this episode to discuss all things barbecue past, present and future, lists, Texas Monthly, and more. A big thanks to Daniel for sitting down with us and to everyone who’s tuned in over all these years!

Thanks to Texas Monthly BBQ Club for sponsoring this episode. Get 50% off your first year subscription to the TMBBQ Club if you sign up during May for national BBQ month: https://txmnth.ly/3FEvrJu

Ep. 176 Robert F Moss

Mon, 09 May 2022 01:58:00 -0500

We were thrilled to have the chance to sit down with Robert F. Moss during our recent trip to South Carolina for the Charleston Wine + Food Festival. Robert is a wealth of culinary knowledge and the research he's done on barbecue history is second to none. Born and raised in South Carolina, Robert is an accomplished author who has had several books published on Barbecue, spirits, and other facets of culinary history. He's an absolute wealth of information and in this episode we discussed topics ranging from modern barbecue, historical barbecue, and Robert's daunting task of composing Southern Living's 50 Best Barbecue Places in the South list.

Tune in to hear some great stories on barbecue history and be sure to pick up Robert's incredible books. Go to his website to sign up for his 'Cue Sheet newsletter.

Robert F. Moss

Twitter: mossr

Instagram: robertfmoss

Website: robertfmoss.com

Thank you to Charleston Wine + Food for helping to facilitate our recordings during this trip

Website: charlestonwineandfood.com

Audio support provided by Arvaughnna Audio

Website: arvaughnnaaudio.com

Ep. 175 Old School BBQ Road Trip Roundtable

Mon, 25 Apr 2022 01:58:00 -0500

We joined up with some of our friends in barbecue for a BBQ road trip to some of our favorite old school barbecue joints. For some of us it was a revisit to these classic places and for others it was their first visit.

We ended the day in Lockhart where we recorded this episode reflecting on our favorite bites and memorable experiences. We all agreed that while we love modern barbecue, it is great to stop in to the historic places to see where barbecue came from and get a taste of more simple flavors. Thanks to Joe and CJ from Zavala’s Barbecue, Jay Arnold from Barbecue, Bets and Beats, and Terry Osborn for joining us on the trip.

Stops along the route:

City Meat Market (Giddings)

Snow’s BBQ

Kolacny Bar-B-Q

Spoetzl Brewery

City Market (Gonzales)

City Market (Luling)

Kreuz Market

Smitty’s BBQ

Thank you to The Texas Monthly BBQ Club for sponsoring this episode. Sign up via the link in our show notes for a 25% off discount on your first year of membership and be on the lookout for new details coming from Texas Monthly on their BBQ festival which will be held in Lockhart this year!

Sign up: https://subscription.texasmonthly.com/pubs/TZ/TXP/TXP-bbqclub-discount.jsp?cds_page_id=265055&cds_mag_code=TXP&id=1650774107345&lsid=21132321473027775&vid=1

Ep. 174 Palmira BBQ

Mon, 11 Apr 2022 01:07:00 -0500

Hector Garate has combined the inspiration of his heritage, his upbringing, and modern techniques to create a menu at Palmira BBQ in Charleston that produces high quality items from top to bottom. Serving high quality meats and flavorful, carefully crafted sides, Palmira has burst onto the barbecue scene and quickly become one to watch.

In addition to being open seven days a week, Hector and his partner chef Graham Calabria have also launched Cienfuegos, a pit building business inspired by the direct heat cookers Hector built to cook the heritage breed hogs he serves at Palmira.

Check out Hector’s story and be sure to add a stop at Palmira BBQ to your next Charleston trip.

Palmira BBQ
Instagram: PalmiraBBQ
Located inside Port of Call Food Hall
99 S Market St
Charleston, SC

Special thanks to Charleston Wine + Food, Hed Hi Media, and Arvaughnna Audio for helping to put this episode together.

Charleston Wine + Food
Instagram: chswineandfood
www.charlestonwineandfood.com

Arvaughnna Audio
Instagram: Arvaughnnaaudio
www.Arvaughnnaaudio.com

Hed Hi Media
Instagram: hed_hi_media

Ep. 173 Centex Smokers

Mon, 28 Mar 2022 01:25:00 -0500

Michael Johnson of Centex Smokers had welding in his blood, growing up with a father who was a professional welder. Though Michael originally resisted the idea of making it into a career, he quickly fell back on his years of training to embark on a successful career in the pipeline welding industry.

Growing up in Luling, barbecue was always a part of Michael’s life but it wasn’t until later that he’d start down the road of pit building. Through a few lucky breaks and word of mouth about the top notch quality of his work, Michael’s pit building business grew rapidly and he now makes pits for some of the best in the industry. Tune in to hear Michael’s story and contact him via Facebook and Instagram to start your custom pit build!

Centex Smokers Facebook: CenTexSmokers Instagram: centex_smokers Sign up via our link to get 25% off the Texas Monthly BBQ Club! https://txmnth.ly/36qfadF

Ep. 172 Charleston Wine + Food 2022

Mon, 14 Mar 2022 01:29:00 -0500

The Charleston Wine + Food festival is an amazing showcase of so many talented chefs and spirits professionals from not just South Carolina but all around the country. We were thrilled to be invited back to cover the event and made the most of our five days in the Lowcountry.

Tune in to hear about the whole hog road trips we made in between going to festival events, including one of the best bites of whole hog we’ve ever had. We had an awesome time attending the CHSWF events, supporting local Charleston restaurants, and eating old school South Carolina BBQ.

Start planning for your CHSWF experience in 2023! Festival dates for next year are March 1-5!

https://charlestonwineandfood.com/

Ep.171 Cole Parkman

Mon, 28 Feb 2022 01:41:00 -0600

Cole Parkman developed a passion for barbecue at a young age and after trying the conventional college route, ended up chasing his smoked meat dreams. After being hired at Truth BBQ’s Houston location when it opened at 2019, Cole did everything from bussing tables to cutting meat and working pit shifts all the while learning from Leonard Botello, Corey Taylor, Reid Carson and the Truth crew. After building a solid foundation in barbecue Cole was ready for a change of scenery and set his sights on Austin. LeRoy & Lewis BBQ was where he had hoped to work when deciding to move to Austin and he jumped at the opportunity when it arose. Nearly two years later Cole is one of the key members of LeRoy & Lewis where he’s able to learn everything about running a business and expanding his knowledge as a cook and service professional from Sawyer Lewis, Evan LeRoy and their team. Cole and his girlfriend Kasey are working towards their ultimate goal of opening their own place but in the meantime you can catch this dedicated, talented barbecue pro on Pickle Road cooking and serving up some of the best food in Texas. Cole Parkman Instagram: cole_parkman23 LeRoy & Lewis BBQ Open Weds-Sun 11a - 9p 121 Pickle Rd. Austin, Texas Instagram: leroyandlewis SIGN UP FOR THE TEXAS MONTHLY BBQ CLUB via our link: https://txmnth.ly/3HU72jJ

Ep. 170 Interstellar BBQ

Mon, 14 Feb 2022 02:31:00 -0600

John Bates had a long and successful cooking career before turning his attention to barbecue. After a decade running a scratch sandwich shop which included in-house pickling, bread baking and meat curing, he was ready for a change.

Interstellar BBQ launched in 2019 and quickly began receiving acclaim for their meats, inventive specials and exemplary sides. But the attention for Bates’ team grew tenfold in October 2021 when Texas Monthly named it the second best barbecue place in the entire state.

The achievement of being named near the top of the Texas Monthly Top 50 list has been life changing for the Interstellar team. Tune in to hear all about John’s career, the menu, and how they’ve navigated the recent change in business brought on by this accolade.

Interstellar BBQ

12233 Ranch Road 620 N. Suite 105

Austin, TX 78750

Hours of operation: Wed-Sun 11a-5p

Instagram: InterstellarBBQ

Website: www.TheInterstellarBBQ.com

This episode is sponsored by The Texas Monthly BBQ Club. TMBBQ Club is your destination for all things barbecue. Subscribe today to gain access to exclusive content including in-depth interviews, members only events to be held throughout 2022, early access to Texas Monthly BBQ Fest tickets, and a whole lot more!

Learn more and joint the TMBBQ club at

https://txmnth.ly/3HU72jJ

Ep. 169 Roegels Expands With a New Location

Mon, 31 Jan 2022 00:37:00 -0600

Having owned a BBQ restaurant for over twenty years, Russell and Misty Roegels are no strangers to the barbecue industry. After being part of a chain for many years, the Roegels struck out on their own in 2015 to great acclaim. Check our archives for episodes 39 and 40 to hear the story of Russell’s early career.

Their original restaurant on Voss Road in Houston has long been one of the top BBQ joints the city has to offer, and in 2021 they saw an opportunity to expand their brand in the ever-growing Houston suburb of Katy, Texas. Towards the end of the year Russell and Misty began the process of opening their second location.

Roegels Barbecue in Katy - set to open any day now at the time of this episode posting - will be serving the same great ‘cue they’ve become known for alongside their rotating specials menu that features items like their smoked pastrami Reuben, turkey katsu sandwich, and housemade sausages. The Roegels’ standout pit crew that includes Alfredo Tapia and Fletcher Sheridan will keep leading the operations on Voss and Katy respectively, so longtime fans of the original location can expect the same level of quality at both spots.

Tune in to hear Russell and Misty provide details on how this new spot came to be and what some of the differences will be at the new spot which will include a full bar and dinner service. Please note hours of operation are subject to change as this new location find its footing and staffs up.

Roegels Barbecue Co. - Katy Location
20702 Katy Freeway
Katy, TX 77449
Monday and Tuesday - closed
Weds, Thur, Sun - 11a - 8p
Friday and Saturday - 11a - 9p

Roegels Barbecue Co. on Boss
2223 S. Voss Rd.
Houston, TX 77057
Open 7 days a week 11a - 3p

Roegels on Social
Instagram: Roegelsbarbecue
Twitter: Roegelsbarbecue
Website: www.Roegelsbarbecue.com

Tales From The Pits on Social
Instagram: talesfromthepits
Twitter: bbqpodcast
Website: www.TheBBQPodcast.com

Ep. 168 Season 3 Kick Off!

Mon, 17 Jan 2022 00:39:00 -0600

Welcome to season three of Tales from the Pits! Season two was a whirlwind of travel and fun, and we have exciting news on what we have planned for 2022.

Tune in as we reflect a bit on last year, highlight some of our favorite episodes to date, and provide details on some of our big show plans for the new season including a big announcement on our return to one of our favorite food events.

The barbecue world suffered numerous losses in 2021, and we spend a few moments reflecting on memories we have with two figures in barbecue.

Our site: www.TheBBQPodcast.com

Instagram: talesfromthepits

Twitter: bbqpodcast

The Texas Monthly 2021 Top 50!

Mon, 18 Oct 2021 09:01:00 -0500

The much anticipated 2021 Texas Monthly Top 50 BBQ List has finally arrived! Hear our thoughts on the top ten, the list overall, and some fun facts and tidbits about the long awaited list that always has BBQ nerds talking.

Congratulations to all of the great spots that made the list, and make sure you go out and support all of your favorite local BBQ regardless of whether they’re on a list or not.

TheBBQpodcast.com

Instagram: talesfromthepits

Twitter: bbqpodcast

2021 Texas Monthly Top 50 BBQ Predictions

Mon, 11 Oct 2021 00:38:00 -0500

One of the most exciting times for both BBQ restaurant owners and fans alike is the release of the latest Texas Monthly Top 50 BBQ list. Always a great resource for BBQ travels as well as a hot topic for spirited debate, the list is one of the most coveted accolades a BBQ place can receive.

We both decided to predict the entire top 50 this time around, as well as the order of the top ten. While we have a lot of common selections, there are a few differences. We’ll see which of us had more correct predictions soon!

Send us some of your predictions on our social media, it’s always fun to hear what our fellow fanatics are thinking. And remember, have fun with this list and eat at your favorite spots as much as you can!

Instagram: talesfromthepits
Twitter: bbqpodcast
Website: TheBBQpodcast.com

Email: talesfromthepits@gmail.com

20 Best BBQ Places in Texas 5-1

Mon, 04 Oct 2021 00:48:00 -0500

We finish our countdown of the top 20 BBQ Spots in Texas with our final five spots. All of these places represent the best of the best that Texas ‘cue has to offer, and each one should be on every BBQ fanatic’s bucket list.

Follow us on social media for more updates as we launch our website which will have show updates as well as additional information on our big Texas BBQ Hunt, including a map of all 100 spots we considered.

Check out the new website here: www.thebbqpodcast.com

Instagram: talesfromthepits

Twitter: bbqpodcast

Email: talesfromthepits@gmail.com

20 Best BBQ Places in Texas 10-6

Mon, 27 Sep 2021 00:42:00 -0500

We continue to countdown the best BBQ places in Texas! With this episode we highlight our 10th through 6th rated spots, a diverse group that all offer different and delicious menus of meats, sides, desserts with varied experiences.

Let us know your thoughts on the list so far, we enjoy hearing the feedback and are always up for a spirited debate. It was no easy task ranking the best of the best, but we were rewarded with so much excellent barbecue along the way.

20 Best BBQ Places In Texas 20-11

Mon, 20 Sep 2021 00:34:00 -0500

After months spent crisscrossing Texas in search of the best barbecue we could find, we’ve completed our research, debated dozens of restaurants, and are ready to start unveiling our top 20.

Tune in to this episode to hear us begin our countdown from the 20th best BBQ spot in Texas all the way to the 11th best. The next two episodes will unveil the final ten. With so much great barbecue available all across the state, this was no easy task!

Ep.162 - The Great Texas BBQ Hunt - 100 spots we considered

Mon, 06 Sep 2021 00:40:00 -0500

When we began our quest to determine the 20 best BBQ spots in Texas, we knew it would be difficult. It proved even harder than we suspected, but we’re finally finished with our search and will soon be unveiling our rankings. Tune in to this one to hear which 100 places we considered and what our ranking criteria was.

We spent much of 2021 on the road traveling all over Texas, eating a lot of great barbecue and trying to narrow down a very crowded field of quality spots. A huge thanks goes out to all of the friends we met along the way who helped us take on this ambitious task.

We will be launching a companion website in the near future to keep you up to date on the show and provide more detail on our Great Texas BBQ Hunt. We will be including a map of all the spots, specific items to order, and episode links to places we’ve had on the podcast.

Instagram: talesfromthepits

Twitter: bbqpodcast

Ep. 161 - Forth Worth Pitmaster Roundtable

Mon, 23 Aug 2021 00:22:00 -0500

No region of Texas has seen a larger increase in both the quality and quantity of good barbecue options the last few years than the Fort Worth area. While other cities have gotten plenty of rightful acclaim for their roster of BBQ spots, not as much focus has been placed on what has developed in North Texas. We were fortunate to be able to get together with some of the finest cooks and business owners in the region to help shine more light on this burgeoning scene. Note: there is some colorful language in this episode, please be advised. A huge thank you to Chelsea Machuca from Ben E Keith Foods for providing the beverages for this episode, thanks to Goldee's for hosting this event, and of course thank you to all of the participants who carved out time to sit down and chat with us about their business and the Fort Worth/Mid Cities BBQ Scene. Please give us (talesfromthepits) and all of these fine BBQ places a follow on Instagram and if you enjoyed this episode please subscribe, rate and review us on your preferred podcast listening app. Heim BBQ: One of the early spots in the area when they began operating out of a food truck in 2015, Travis and Emma Heim have grown their business over the years to include multiple locations serving lunch and dinner all across the DFW area. Instagram: heimbarbecue Goldee’s BBQ: This talented crew cut their teeth learning craft BBQ in Austin before moving back home to open a brick and mortar in Fort Worth. Goldee's has quickly earned acclaim for their well smoked meats and the meticulous care taken in producing strong sides and even housemade bread. Instagram: goldeesbbq Smokeaholics BBQ: Derrick Walker has been a part of Fort Worth barbecue for many years, starting with pop ups om 2006. His brick and mortar spot in south Fort Worth serves what he calls “Tex Soul,” incorporating flavors he grew up with into Texas ‘cue. Instagram: smokeahlicsbbq Zavala’s BBQ: Joe Zavala evolved his dream of “just serving brisket and beans” into a full fledged menu of sides, an array of meats, and specials such as cirispitos and cheese and fajitas out of his brick and mortar in Grand Prairie. The Zavala's building is also home to their second business, Mas Coffee Co, serving artisan coffee alongside Zavala's breakfast tacos. Instagram: zavalasbarbecue Panther City BBQ: Chris Magallanes and Ernest Morales started in a small food truck in the original Heim BBQ spot partnered with a bar in Fort Worth. Their business has grown to include a large covered patio and indoor dining spot where locals can get their signature food, a mix of central Texas style barbecue and the Mexican food culture they grew up with. Instagram: panthercitybbq Hurtado BBQ: Brandon Hurtado burst onto the scene doing pop ups at local breweries. The business quickly evolved into a food truck and just as quickly outgrew that as they gained more notoriety. Hurtado can now be found at their brick and mortar location in Arlington serving an eclectic menu of Central Texas meets Mexican influence. Instagram: hurtadobbq Brix BBQ: Trevor Sales might be a relatively new Texan, migrating to Fort Worth from the Midwest in 2017, but he quickly fell in love with Texas barbecue when he arrived. The Brix menu has the staple Texas items, but their team has also added a lot of creativity to the mix by drawing on things they love to eat like such as hot chicken sandwiches. They can currently be found across from a brewery in Fort Worth, but recently announced plans for a permanent restaurant in the same area. Instagram: brixbarbecue Dayne’s Craft BBQ: Dayne Weaver is another self taught Texan who caught wind of the craft barbecue movement and was soon obsessed with learning the processes. After a couple of years of pop ups (both from his house and partnered with local spots), the Dayne's team bought a food trailer and set down roots at Lola’s, a bar in Fort Worth. Instagram: daynetxbbq

Ep. 160 - Rejino BBQ

Mon, 09 Aug 2021 01:08:00 -0500

Aaron and Christina Rejino grew up in West Texas enjoying family barbecues, but it was their first encounter with craft barbecue on a trip to Houston that started them along a path that would lead them to leave their day jobs to open a barbecue trailer in Olton, Texas.

It took some time to start building their audience, but accolades would come their way in the form of positive reviews and a spot on the Texas Monthly Best New 25 BBQ Places list in 2019 helped give them the jolt they needed.

Serving central Texas staples like bark-y brisket and housemade sausage along with quality sides and desserts, Rejino is a place you’ll want to get to when traveling through West Texas and the Panhandle.

Rejino BBQ
514 8th Street
Olton, TX
Thu -Sat: 11 - sellout

Instagram: RejinoBBQ

Ep. 159 - Dayne's Craft BBQ

Mon, 26 Jul 2021 01:00:00 -0500

Dayne Weaver started his BBQ journey selling food from his front yard and in a few short years has built his business into one of the most exciting places for craft barbecue in all of Texas. After meeting and striking up a friendship with Thomas Loven, the leadership core of Dayne’s Craft Barbecue began to take shape.

Every Friday through Sunday Dayne, his wife Ashley, and Thomas serve up delicious meats, sides and desserts at Lola’s Trailer Park bar in Fort Worth where the guests can have some adult beverages and listen to live music along with sampling great barbecue.

Instagram: Daynetxbbq
Thomas’ Instagram: LovenLovenLoven
Website: daynescraftbarbecue.com

Open Fri-Sun 11 am - 4 pm or sellout
Closed the final Sunday of each month

Ep. 158 Pitforks and Smokerings

Mon, 12 Jul 2021 01:00:00 -0500

Isaac Arellano never dreamed he’d one day turn his family’s full service gas station into a BBQ spot, but life has a funny way of working out. After delving into the competition cooking world a bit, Isaac got bit by the barbecue bug and quickly started down the path that has lead so many to retail BBQ in recent years.

Along with his wife Ashley, Isaac began to explore the idea of selling the barbecue he was working so hard to produce in his backyard. This along with encouraging words from his dad Cruz eventually lead to the opening of Pitforks and Smokerings BBQ in Slaton, a small town just outside of Lubbock.

In a few short years after opening and the Arellanos have received not only local support but been recognized by Texas Monthly and others for the quality of their barbecue. With Ashley making sides and helping run service, Isaac smoking the meats and a small but dedicated crew helping out, the Arellano family is producing quality BBQ in the building where Isaac grew up.

Instagram: pitforks_and_smokerings_bbq

Pitforks & Smokerings BBQ
1808 US Highway 84
Slaton, TX 79364

Hours of operation
Thu-Sat: 11-4 or sell out
Sun: 11-2 or sell out
Closed the first Sunday of each month

Ep. 157 - Goldees Barbecue

Mon, 28 Jun 2021 00:23:00 -0500

To those that have followed the cooking careers of the Goldee’s BBQ crew it comes as no surprise that this Fort Worth joint has quickly ascended to “must visit” status on the Texas barbecue bucket list. After learning from some of the best in the business, this group of childhood friends built out their own restaurant and opened in early 2020 firing on all cylinders.

Goldee’s persevered through a tumultuous 2020 and came out stronger. With a menu of Central Texas classic meats, sides and desserts that are all handled with great care and attention, they’ve elevated the classic BBQ menu to a higher level. Add in some creativity on specialty sausages and sides and Goldee’s is one of the most exciting stops in the entire state.

Instagram: @goldeesbbq
Website: www.goldeesbbq.com
Hours of operation: Fri-Sun 11a-3p (or sell out)
4645 Dick Price Road
Fort Worth, TX 76140

Ep. 156 - Evie Mae's Growth and Expansion

Mon, 14 Jun 2021 01:14:00 -0500

Evie Mae’s Barbeque grew from humble beginnings in Arizona to a trailer outside of Lubbock, Texas and just recently celebrated five years in their brick and mortar location. Along the way came many accolades along with plenty of hurdles but Arnis, Mallory, and their dedicated team have kept working and continue to put out some of the best barbecue in the state.

An opportunity arose in 2020 for Evie Mae’s to expand their business and they are about to open a second location inside of a United Supermarket in Lubbock. Customers will soon be able to pick up Evie Mae’s for lunch and dinner, seven days a week with all meats being cooked onsite at the grocery store by their pit crew. Along with Arnis and Mallory on this episode, we were also fortunate to spend a few minutes chatting with one of the talented members of their pit room crew, Emma Mendoza. Tune in to hear how she came onboard as well as how Arnis and Mallory have grown their business over the years. For the original story of how Evie Mae’s got their start, listen to our previous episodes with Arnis. Evie Mae’s: Instagram: @eviemaesbbq Weds - Sat: 11a - sellout (lunch only) Emma Mendoza Instagram: @emma.lemmy Previous episodes with Arnis: https://podcasts.apple.com/us/podcast/tales-from-pits-texas-bbq-podcast-featuring-trendsetters/id1242690345?i=1000391311237 https://podcasts.apple.com/us/podcast/tales-from-pits-texas-bbq-podcast-featuring-trendsetters/id1242690345?i=1000391755382

Ep 155 - 20 Stop BBQ Tour and a Special Announcement

Fri, 28 May 2021 01:27:00 -0500

We’ve been hitting the BBQ trail hard in 2021, but no road trip was bigger than the one we had planned for May. With proper planning and a little help from friends we were able to cram in 20 BBQ meals over the course of five days. Traveling from Houston to Austin to Lubbock to Marfa to Fort Worth to Waco and back home, we were able to try some of the absolute best barbecue in Texas at the following places:

Valentina’s BBQ, La Barbecue, Franklin Barbecue, LeRoy and Lewis BBQ, Interstellar BBQ, Evie Mae’s Pit Barbeque (twice), Pitforks and Smoke Rings, Rejino BBQ, Tom and Bingo’s BBQ, Hill Barbecue, Brick Vault Brewery and BBQ, Convenience West BBQ, Goldee’s BBQ, Dayne’s Texas Craft BBQ, Zavala’s Barbecue, Smokeaholics BBQ, Guess Family Barbecue, Helberg Barbecue and Cooper’s BBQ.

We recap the trip in this episode, answer some listener questions, and at the end of the episode make a special announcement about some big plans we have for the summer.

Interested in sponsoring the show? Contact us!

Instagram: @talesfromthepits
Email: talesfromthepits@gmail.com

Ep. 154 - Burnt Bean Co.

Mon, 17 May 2021 00:36:00 -0500

Ernest Servantes had made a name for himself in the competition barbecue circuit and on food television for years, earning the reputation of a smart, talented chef. Ernest and David Kirkland met and became fast friends during their competition days, and as both were ready to move away from the wild world of “one bite BBQ,” they turned their attention to retail barbecue.

Ernest and David started doing pop ups in small town Seguin, Texas and quickly built a following. They began the process of building out a brick and mortar restaurant in the picturesque downtown of Seguin and in the fall of 2020 opened Burnt Bean Co. Serving traditional central Texas style barbecue with some unique twists on side and dessert items, Burnt Bean has been an immediate hit both with the locals and the BBQ hounds that travel the state in search of great barbecue.

Hours of operation:

Thu-Sat: 11a - 3 or sellout

Sun: 8a - 3 or sellout

Instagram

Burnt Bean Co.: @burntbeanco

Ernest Servantes: @popeofbbq

David Kirkland: @sprdav_1

This episode was sponsored by Texas Pickle Company, producing artisan pickles since 2013. Available in Houston at Central Market, Dozier’s BBQ, and Houston area Total Wine & More locations. Visit them on Instagram (@atexaspickle) and check out their website (www.texaspickleco.com)

Ep. 153 - How do you compare BBQ Joints?

Mon, 03 May 2021 00:25:28 -0500

How many factors, and how important are those factors when comparing BBQ joints?

Andrew and Bryan discuss sides, full menu strength, desserts, and the many elements that go into an experience factor.

Is house made sausage a must, and does a strong protein menu with average sides outrank a joint with a larger selection of quality items? Years ago commercial pickles and generic sides were standard fare but the evolution of barbecue now includes everything from sides to desserts to pickles and even house made bread at some establishments. Are those relevant when building a list?

How much impact does fast service and indoor dining count versus a slower service and porta potties in the Texas Heat?

Listen in and let us know on social media what you consider important when comparing two BBQ joints!

Ep. 152 - Brett's Barbecue Shop 2 Years In

Mon, 19 Apr 2021 00:46:00 -0500

Two years and a pandemic after our first interview we revisit Jacqueline Herrera and Brett Jackson at Brett's Barbecue Shop, one of the nation's smallest barbecue joints.

We discuss introducing new meats to their customer base, managing a successful social media presence, future plans, and much more.

Ep. 151 - Brisket and Main

Mon, 05 Apr 2021 00:12:23 -0500

We recently were able to sit down with Joe and CJ from Zavala’s Barbecue and the Brisket and Main podcast for a fun and candid sit down about restaurant life and how they’ve navigated through the obstacles they face in the restaurant business.

The most recent hurdle Zavala’s faced was extensive damage to their restaurant following the ice storm that hit Texas in February. Zavala’s is slated to reopen this coming weekend and will be back to slinging some of the best barbecue in Texas.

Ep.150 - Andrew Castelan, part of the Cattleack BBQ team

Mon, 22 Mar 2021 00:09:00 -0500

Andrew Castelan got bit by the BBQ bug while going to college, which started him down a path that is all too familiar to us fellow barbecue hounds. His interest in live fire cooking eventually lead to him building his own pit as well as purchasing a Mill Scale pit. But Andrew knew that if he was going to truly chase his dream, he would have to leave his desk job behind and try his hand at cooking large scale retail barbecue. With the tremendous support of his wife, Andrew began to chase his dream.

After close to a year working in the industry, Andrew saw a job posting for Cattleack BBQ which had at the time recently been named the third best joint in Texas by Texas Monthly. He applied and was hired to join the small team at the standout Dallas restaurant owned and operated by Todd and Misty David.

For the last three years Andrew has been a valuable member of the Cattleack team that produces upwards of ten different proteins each day, helping to manage the eight fires burning simultaneously to cook the expansive menu of incredible food. From Central Texas staples like brisket, multiple sausages and pork ribs to creative items like pastrami, burnt ends, and wagyu beef bologna, the menu at Cattleack is as impressive in its quantity as it is in its quality.

Learning from Todd David has helped elevate Andrew to a level he could only have dreamed of in those early years when he first discovered his love for barbecue. Andrew’s passion for learning and commitment to helping produce great barbecue has carried him a long way in the business and should sustain him for years to come.

Ep. 149 - Which is the best barbecue joint in Texas?

Mon, 08 Mar 2021 01:29:00 -0600

We recently asked on Instagram which barbecue spot would you say is the best in Texas. It’s the age old debate amongst our fellow BBQ nerds and often spurs spirited back and forth. It’s the question Texas Monthly tries to answer every four years and with their new Texas Monthly list coming later in 2021, we felt it would be a good time to start the discussion as well.

The submissions we received were varied and spanned much of the state. We decided to make it fun with the two of us flipping a coin to decide who would have to argue the “pros” of why each place receiving multiple votes deserved the top spot and who would have to argue the “cons” side. Spoiler alert: it was pretty hard to find many cons amongst these great joints.

Who do you think deserves the title of “Top BBQ Spot in Texas?” Is it a classic like Louie Mueller or Snow’s? The brisket king and single most influential spot in the state, Franklin Barbecue? A relative newcomer like LeRoy and Lewis or Goldee’s? Current top ten stalwarts like Truth Barbeque or Tejas? Someone else? Let us know your thoughts!

Instagram: @talesfromthepits
Twitter: @bbqpodcast

Ep. 148 - Jim Buchanan and Dozier's BBQ

Tue, 23 Feb 2021 02:01:00 -0600

The restaurant industry is never a smooth ride, and no one knows that better than Jim Buchanan. Jim’s tireless determination and no quit attitude has helped sustained him through a number of trials and tribulations in the hospitality industry.

After Jim’s brick and mortar location in Galveston didn’t work out as he’d hoped, he received a call from the owners of Dozier’s BBQ, a 64 year old establishment in the growing city of Fulshear, Texas. Jim was given the opportunity to join Dozier’s and modernize some of their processes to help bring the historic place into the new age of barbecue while still retaining the key elements of what made Dozier’s such a beloved place to the locals.

With the mantra of “evolution not revolution,” Jim and the Dozier’s team have refined some of their cooking methods while still producing the classic meat market style barbecue for which this restaurant and wild game processor has long been known.

Dozier’s carries a number Texas made products in their market that you won’t find at the big box grocery stores and has expanded the business to include a large outdoor patio and stage for live music. Dozier’s BBQ is a throwback classic with modern touches and they’re doing a great job of bridging the gap between old school and new school.

Ep. 147 -1701 Barbecue

Mon, 08 Feb 2021 08:07:43 -0600

Blue Broussard, a lifelong native of Southeast Texas, left the security of the family business to chase a dream and open up his own BBQ joint in Beaumont. This historic East Texas city has long been known for its distinct style of barbecue that varies greatly from the Central Texas flavor profiles that is prevalent throughout much of Texas these days. Taking a risk, Blue decided it was time to introduce Central Texas barbecue to Beaumont.

Though the 1701 Barbecue menu has some nods to Beaumont’s barbecue past (in the form of an all beef sausage that has a fair but restrained amount of garlic), the cooking style and seasoning is much more in line with what one would find in Austin. The Broussards opened the doors at the beginning of December, 2020 and the locals responded in full force. With a steady but quick moving line, 1701 has been a welcome addition to the barbecue landscape of East Texas. With this crew’s dedication to the process, this young business which is already off to a very good start should get even better as time goes on.

Ep. 146 - The Return of Smokin' Z's

Mon, 25 Jan 2021 08:17:47 -0600

When we first visited Smokin’ Z’s BBQ, Zaid and Mallory Al-Jazrawi were serving up quality barbecue in the Galveston area in 2018-2019 when they were faced with a problem many growing barbecue businesses face: the need for pit expansion to keep up with demand.

Unfortunately, following the arrival of their new 1,000 gallon pit, health department permitting issues threw a wrench into the plans for Smokin’ Z’s BBQ. While they were going through the back and forth to navigate the always muddy waters of city and county regulations while simultaneously wedding planning, the COVID-19 pandemic hit the world. Zaid and Mallory rolled with the punches, kept moving forward, and at the end of 2020 were finally able to reopen Smokin’ Z’s BBQ after one final hurdle: moving their business across the street from its previous location. Their community has responded with tremendous support, and they’re hopeful to see an influx of business from the tourist traffic that hits Galveston in the spring and summer. Make the drive down to the water and grab some quality craft barbecue from this great spot! Previous interview with Smokin’ Z’s BBQ: https://podcasts.apple.com/us/podcast/tales-from-pits-texas-bbq-podcast-featuring-trendsetters/id1242690345?i=1000429623195 Instagram: @smokinzsbbq Open Sat & Sun: 11 am - sold out 6 Herring Drive Bayou Vista, Texas

Ep. 145 - Cade Mercer CM Smokehouse

Sun, 10 Jan 2021 15:32:29 -0600

Cade Mercer grew up in the Seguin and New Braunfels area with cooking always as a major part of his life. After working in restaurants during high school, Cade started his cooking career at Rudy’s BBQ shortly after trying college.

To grow his skills, Cade went to culinary school and then entered the fine dining world. Follow brief stints at restaurants near his hometown, a fateful call from Reid Guess, then head chef of Lambert’s, resulted in a job that would begin his path into modern barbecue.

After his time at Lambert’s, Cade helped open another Austin spot before joining Reid again, this time at Guess Family Barbecue. Cade was instrumental in helping to create the menus and produce the great food made both at Guess Family and koKo Ramen.

With dreams of starting his own business, Cade left Guess Family in November 2019 and started to work on his new spot, CM Smokehouse. Using a 500 gallon smoker built by Guess, Cade and his team have created an inventive and delicious menu that pairs well with the bar they’ve paired up with, Bouldin Acres.

With an expansive menu ranging from firebox roasted poblano queso and burgers with brisket jam to smoked then fried cauliflower and baby back “wings,” there’s something for everyone on the CM Smokehouse menu. This is a food truck that in its early days is already expanding the boundaries of creative smoked dishes.

CM Smokehouse (Located at Bouldin Acres)
2027 S Lamar Blvd
Austin, Texas 78704

CM Smokehouse hours of operation:
Sun-Wed 11a-10p
Thu-Sat 11a-12a

Instagram:
CM Smokehouse: @cm_smokehouse
Cade Mercer: @cmerc26
Bouldin Acres: @bouldinacres

Ep.144 - Things we are thankful for

Wed, 25 Nov 2020 04:00:00 -0600

This year has seen more than its share of challenges for everyone, the barbecue world included. In this episode we discuss some of the good things that have happened around barbecue this year that we’re thankful for. Tune in to hear about some of the new happenings in BBQ, some menu items and restaurants that continue to wow us, and more.

Ep. 143 - Season Two, back on the road

Mon, 16 Nov 2020 22:54:59 -0600

After releasing an episode nearly every week for almost three years, we were ready for a bit of a break. But what 2020 had in store was not something we could have ever planned for or wanted. After a long period of staying mostly close to home, we're starting to venture out safely for one of our favorite activities, barbecue road trips.

As it's been such a delay, we thought we might as well act like a podcast and call this the start of a new season! So, welcome to season two of Tales From The Pits! We're so happy you've stuck with us, all of the messages we've received during our break have been great. We plan on continuing the show with our preferred format that's worked for us so far. So get ready for some car ride episodes with us riffing on different BBQ topics, pitmaster interviews, and discussions with interesting folks around the barbecue world. Mentioned in this episode is one of our favorite older episodes, Episode 68: Classic BBQ Joints. It's a great one to tune in to if you're looking to find out a little more about some of the older places that have helped make Texas barbecue what it is today. We hope you'll give it a listen and go visit one of those old school places soon.

Ep, 142 - A Socially Distanced BBQ Run

Mon, 08 Jun 2020 08:20:24 -0500

Having just completed our first BBQ road trip since the quarantine began, we discuss our experience going to four places, safety and social distancing measures we personally implemented as well as those we’ve seen at the places we’ve been to during the pandemic.

One positive to come from the coronavirus situation from a customer standpoint is it has provided opportunities to get food from places that previously had been more difficult to dine at. There are number of ways to support your favorite BBQ places, whether you feel comfortable dining in yet or not. Gift cards, merchandise, ordering to-go and order bulk meats to use in a variety of home preparations are just some of options to help these business owners.

We also discuss in this episode some changes that have been made at restaurants that may become permanent even as things open back up. Stay safe, everyone and do what you can to support your favorite spots.

Ep. 141 - Three years of Tales

Tue, 26 May 2020 00:27:51 -0500

When we started this podcast three years ago we had no idea what the show would become or the places it would take us. We are incredibly grateful to all of the amazing people in the BBQ industry that have given us the gift of their time and their story.

From our first episode breaking down the 2017 Texas Monthly top ten list to interviews with some of the top BBQ cooks and pit fabricators and everything in between, we’ve had the time of our lives helping to provide a platform for these talented people to share their stories. We can’t thank enough our guests and even more importantly anyone whose taken the time to listen to these episodes for three years. Thank you for letting these two barbecue nerds take you down the rabbit hole. There’s much more to come... Recent Joe Zavala Interview referenced in this episode: https://m.youtube.com/watch?v=Idu-g_rxpD0&feature=youtu.be

Ep. 140 - Supporting BBQ through tough times

Fri, 13 Mar 2020 20:21:15 -0500

The world, and more recently the United States, has begun to deal with the effects of novel coronavirus (COVID-19). As large events cancel, corporations and school districts suspend operations, and people begin to stay home in large numbers, the inevitable decline in sales that small businesses will experience is frightening for many Americans.

Barbecue restaurants operate on tight budgets and slim profit margins and have begun to prepare for a slow down in business as best they can. In addition to those concerns, these dedicated hospitality professionals feel an overwhelming sense of obligation to keep their families, staff, and customers safe as they try to maintain a successful business. In this episode we wanted to provide information to barbecue consumers and industry professionals based on our experiences and from our discussions with the business owners themselves. We provide tips for consumers on how they can do their part to not only support small businesses but to do so as safely and responsibly as possible along with information that can aid restaurant owners and staff in giving consumers more peace of mind during these trying times.

Ep. 139 - Truth Barbeque Houston , scaling a barbecue business

Mon, 09 Mar 2020 02:00:00 -0500

In August of 2015 Leonard Botello and family opened up a tiny BBQ joint just outside of Brenham, Texas. There was no big grand opening, there was no meeting of the #BBQFam or podcasts, and no social media campaign. That is precisely how Leonard wanted to launch.

Bryan noticed the name change from "J's BBQ" (not to be confused with LJ's which was to open later) to "Truth Barbeque" as he drove back and forth from Austin to Houston. Gone were the old school rectangular pits and in their place was a large Klose pit. Curiosity prevailed and a stop there resulted in surprisingly good barbecue. Repeat visits proved it was not a fluke and the word began to spread.

By 2016 the word was out and lines began forming before open. In 2017 Truth landed a spot in the Texas Monthly top 10, cementing their name as one of the best barbecue joints in Texas. Plans were afoot to open a larger location in the heart of Houston's Heights neighborhood and by 2019 the almost impossibly small restaurant in Brenham had a big brother finally open.

The opening wasn't easy. Leonard wanted a quiet build but the location was identified and the demand for Truth Houston to open grew. Battling confusing and inconsistent health department enforcement and dialing in all new pits custom built for the Houston location while dealing with not just expanded cooking volume but additional business days took their toll. There was a lot of lost sleep and tweaking required to dial things in to where Leonard was satisfied with the quality.

A little after a year after opening Leonard is finally able to take a deep breath and step back a bit to enjoy what he, family, and team have built. We caught up with Leonard and Corey Taylor to find out what it was like to scale and transform a sleepy little barbecue joint into Truth BBQ Houston.

For additional background:
http://texasbbqtreasurehunt.com/young-gun-pit-masters-leonard-botello-of-truth-bbq/

http://texasbbqtreasurehunt.com/truth-bbq-first-impression/

Visit Truth at their original location in Brenham, Texas or at their Houston location
https://www.truthbbq.com/

https://www.instagram.com/truth_bbq/

https://twitter.com/truth_bbq

Ep. 138 - Five of our favorite things in BBQ February 2020

Mon, 24 Feb 2020 01:00:00 -0600

On our way back from a recent road trip we came up with five of our favorite things happening in BBQ right now.

We discussed the following topics:

What's old is new again
Breaking away from the brisket bubble
Accessibility of great BBQ
Expansion of quality BBQ joints
The full meal experience

Take a listen and if you like our show please make sure to tell others, and if you visit a BBQ joint or buy a pit from someone you found out about on the show, please let them know!

Ep. 137 - Hurtado Barbecue

Mon, 17 Feb 2020 06:13:24 -0600

The DFW barbecue scene is blowing up, and popups, food trailers, and brick and mortars are opening around town.

Brandon Hurtado has progressed through popups and food trailer into a retail store front, bringing his spin on Hispanic influenced Texas Barbecue to the game.

The brick and mortar retail establishment is having the grand opening Sat Feb 22, 2020 at 205 East Front Street, Arlington, TX - go check it out!

In our episode we talk about his background, what Tex Mex influence means to him, and his vision for Hurtado Barbecue

Ep. 136 - Texas BBQ: A look back and a look forward

Mon, 10 Feb 2020 01:00:00 -0600

Texas BBQ has seen massive growth in the last 10 years and many of us have been lucky to witness it firsthand. The epicenter has shifted and morphed from Central Texas; top tier BBQ is available in every major city and most towns. With the popularity, the supply and demand economics of the growing world of BBQ have altered the price of a BBQ meal from a modest blue collar staple to a luxury - but is this a bad thing?

BBQ has also embraced more cultural influences of Texas, growing beyond the original German, Czech, and African-American backgrounds to encompass Mexican and Asian flavors.

Andrew and Bryan discuss these changes, reflect on the pricing shift, and talk about a few of the more recent openings and closings.

Ep, 135 - Bare Barbecue

Mon, 20 Jan 2020 01:00:00 -0600

When Justin Earley and Steven Bailey began fine tuning their barbecue skills they did what many in the current generation of pitmasters did, they turned to books and videos. While knowledge requires both learning and practice, the wealth of information available today provides a great starting point.

Their chimichurri, made by Justin's mother, helped them land a spot in Texas Monthly's Best Texas BBQ Bites of 2019 and Daniel Vaughn wrote a positive review of their menu in January of 2020. Their customer base continues to grow and is starting to bring traffic from outside of the small town of Cleburne, a little over 30 minutes south of Fort Worth.

We sampled a large part of the menu, and enjoyed it all. The Brisket and ribs were top tier. The chicken was moist with a nicely done skin, but was even better when dipped in some of their white sauce which had a hint of horseradish and citrus. As noted, the chimichurri was tasty and unique. It was thicker than standard and more like a cross between a salsa verde and chimichurri. The sausage was also a Bare Barbecue innovation with muenster cheese and a delight to eat. The pork steak was one of the reasons they were put on our visit list and we were rewarded with a great steak, normally cooked over direct heat on a Chudbox built by Bradley Robinson. Tortillas freshly made from Steven's stepmother wrapped up the meats nicely.

Bare Barbecue is open every other Saturday and we highly recommend a visit. Keep your eyes on this team as they continue to grow

www.barebarbecue.com/

Open Every Other Saturday 11am to sell out

904 W Chambers St. Cleburne, TX

Catch them online at

Facebook: https://www.facebook.com/barebbq/

Twitter: https://twitter.com/barebbq

Instagram: www.instagram.com/barebarbecue

Ep. 134 - Q&A

Mon, 13 Jan 2020 06:57:29 -0600

We answer listener submitted questions to kick off 2020

Our prediction of BBQ trends for the year
Tips on cooking pork steaks
BBQ Pit recommendations
And more!

Mentioned in this episode:

Butcher saw - Weston 47-1601 Butcher and Bone Saw with 16 Inch Stainless Steel Blade (47-1601), 16 Inch, Stainless Steel

https://www.amazon.com/Weston-Butcher-Stainless-Steel-47-1601/dp/B001BQAQ88

Cut Resistant Gloves - Premium Cut Resistant Gloves - Food Grade - Level 5 Protection, High Performance Kitchen Work Safety Cutting Gloves for Food Prep, Oyster Shucking, Fish Fillet, Meat Cutting and Wood Carving, 1 Pair

https://www.amazon.com/Premium-Cut-Resistant-Gloves-Performance/dp/B07RN8XPVF

Ep. 133 - 2019 year in review

Mon, 30 Dec 2019 01:00:00 -0600

2019 was another whirlwind adventure for your hosts and we had an amazing time interviewing, eating, and cooking BBQ. In this episode we recap our year including some of our favorite bites and even our worst ones too. We hope 2020 will be as fun, rewarding, and challenging as 2019 was.

Some of the events we had the pleasure to attend:

Charleston Wine+Food
Sausage Wars
Red Dirt BBQ and Music Festival
Windy City Smokeout
Smoked Dallas
The Butcher's Ball
Houston Vs Austin HOU BBQ Throwdown

We describe our best and worst bites of the year, including an explicit description of a very bad visit

and an announcement of another big cross country road trip we are planning for 2020

Ep. 132 - JNL Barbecue - Ben and Sarah Lambert

Mon, 16 Dec 2019 01:00:00 -0600

Ben Lambert started cooking meat over fire at an early age, hunting and cooking animals with his dad. After a varied career that included everything from working as a tattoo artist to a slaughterhouse job to being a meat cutter at an old school joint, Ben eventually made his way to Austin where he’d meet his wife Sarah.

It was in Austin that his professional cooking career began to take shape. Ben worked at a well regarded place for its time, Blue Ox BBQ, and when a job opened up at Franklin Barbecue, he made the leap over there. For the next five years Ben honed his craft in the Franklin pit room with dreams of eventually opening his own place.

In mid-2019 the time had finally come for the Lamberts to launch their own business, JNL Barbecue. JNL is now serving at Buzz Mill in East Austin in their new service trailer with the meats smoked on a thousand gallon Mill Scale pit. Open weekends for now, Ben and Sarah are expanding their menu and hours as they get their operations streamlined. Armed with an undeniable dedication to the craft and a wealth of cooking knowledge, expect big things from JNL Barbecue.

Catch JNL Barbecue on Instagram:

https://www.instagram.com/jnlbarbecue

And Facebook:

https://www.facebook.com/jnlbarbecue/

Ep. 131 - Shane Stiles and Lance Kirkpatrick of Stiles Switch

Mon, 09 Dec 2019 01:00:00 -0600

Shane Stiles' dream to open a quality barbecue restaurant came to fruition in 2011 when the craft barbecue scene was just emerging. Franklin Barbecue's brick and mortar had recently opened and the sides at the vast majority of BBQ restaurants were an afterthought.

Shane reached out to Lance Kirkpatrick, a veteran pitmaster whose recent foray into fine dining had faltered, and the stage was set for Stiles Switch BBQ and Brew.

Two years after open Stiles Switch landed a spot in the TMBBQ top 50, but they would continue to innovate. Stile's wife, Catherine, launched a successful Bloody Mary mix that infused their barbecue sauce. They launched the 12 days of smoked meat; a daily special each of 12 days in December. A second restaurant concept called The Switch held its grand opening in 2018, stretching the boundaries of a barbecue restaurant while still being rooted in the classic Texas proteins.

Over the years Shane and Lance have built an all star team of pitmasters and continue to refine their processes. Chris McGhee had a custom sausage smoker built for The Switch's Dripping Springs location, which also featured four Moberg 1,000 gallon pits in their pitroom.

Keep up with Stiles Switch at www.stilesswitchbbq.com

Open Tue-Thur 11am-9PM
Fri-Sat 11am-10pm
Sun 11am-9pm

Twitter: https://twitter.com/StilesSwitchBBQ
Instagram: https://www.instagram.com/stilesswitchbbq/
Facebook: https://www.facebook.com/StilesSwitchBBQ/

and The Switch in Dripping Springs at https://www.theswitchdripping.com/

Open Tue-Thur 11am-8:30pm
Fri-Sat 11am-9:30pm
Sun 10:30am-8:30pm Sunday Brunch 10:30am-3pm

Twitter: https://twitter.com/theswitchbbq
Instagram: https://www.instagram.com/theswitchdripping/
Facebook: https://www.facebook.com/TheSwitchDripping/

Don't forget to check out BBQ Wife at http://www.barbecuewife.com/

Ep. 130 - Bryan Bingham

Mon, 25 Nov 2019 01:20:58 -0600

Bryan Bingham turned his passion for barbecue into a job at a historic and highly touted restaurant in Longview, Texas. Bryan began working at Bodacious Bar-B-Q on Mobberly Avenue in the summer of 2017 and by fall of 2019 he was running the entire restaurant with a very small staff.

Bryan and Bodacious on Mobberly blend traditional barbecue with inventive, modern specials as well as anyone in the state, and it's easy to see why people travel far and wide to visit them. Bodacious has a long legacy started 50 years ago by late BBQ legend Roland Lindsey, and their tradition continues today thanks to people like Bryan Bingham. www.bodaciousmobberly.com Open Tuesday - Saturday 11am - Sell Out www.twitter.com/bryancbingham

Ep. 129 - The Continuing Evolution of BBQ

Mon, 11 Nov 2019 00:03:27 -0600

The legacy of BBQ is anchored in tradition and multi-generational families, passing methods down from a time when smoking meats with wood was a necessity rather than a luxury.

However in the last 10 years more has changed than likely at any time in history.

It started with higher quality meat sourcing, not just in the grade of meat but including hormone free meat, small farms, and select breeds. In the east and south, some BBQ pit masters are raising their own heritage breed hogs. BBQ restaurant owners are paying more attention to humanely raised and harvested animals.

Sides were elevated, hand crafted desserts added, and even boutique coffee all to bring a richer experience to the BBQ world.

Listen in as we discuss the changes and argue over the nuances within "craft BBQ"

- logo created by DesignEvo free logo designer www.designevo.com/logo-maker

Ep. 128 - Texas Pickle Company

Mon, 04 Nov 2019 02:00:00 -0600

Pickles and barbecue have become a strong tradition. Pickling was invented for the same reason meats were salted and smoked; preservation. The acidic pickle also helps digestion of fatty meats.

Most barbecue joints will offer free pickles along with bread and onions as standard condiments but these are off the shelf products, made with artificial dyes and other suspect ingredients. Even though free condiments can cost a BBQ joint thousands of dollars, more and more are moving to a gourmet or in-house made pickle. As craft BBQ elevated the sourcing, quality, and cooking methods of the meats the next area of improvement were the sides and even the free condiments. Some of the best BBQ these days comes complete from end-to-end with high quality sides, in-house or sourced pickles, and even fresh baked bread.

Tom and Jessica Weldin moved to Texas in 2013 and began their journey into pickle making, launching the Texas Pickle Company. Starting simple and small, business has grown as their pickles have continued to sell well and are now available at many Central Market and Total Wine locations as well as select BBQ restaurants.

Catch them online at:
http://www.texaspickleco.com/

https://www.facebook.com/texaspicklecompany/

https://twitter.com/atexaspickle

Ep. 127 - Tejas Burger Joint

Tue, 29 Oct 2019 02:00:00 -0500

Tejas Burger Joint

A side project on a slow day was the genesis for what would become a standalone business. The second step was a glance at a store window while sitting at a stop light.

Listen in as Scott Moore discusses their signature burgers, launching a new business, and the details of what it takes to make a dream into a reality.

This is the Wendy's Training Video, the music starts at 4:00
https://www.youtube.com/watch?v=MbVDQKcxg00&t=240s

Tejas Burger Joint
https://www.facebook.com/tejasburgerjoint/

Address: 214 W Main St, Tomball, TX 77375

Hours:
Monday Closed
Tuesday 11AM–8PM
Wednesday 11AM–8PM
Thursday 11AM–8PM
Friday 11AM–9PM
Saturday 11AM–9PM
Sunday 11AM–3PM

This is the Wendy's Training Video, the music starts at 4:00
https://www.youtube.com/watch?v=MbVDQKcxg00&t=240s

Ep. 126 - Butter's BBQ

Mon, 21 Oct 2019 03:00:00 -0500

Andrew Soto quietly launched his BBQ joint two years ago but the secret is out - he and family are cranking out great BBQ in the small town of Mathis, Texas.

If an article by Daniel Vaughn and making the Texas Monthly Top 25 new BBQ joints wasn't enough to put him on our must-visit list, our buddy Abe Delgado of the I Crush BBQ Show told us to quit procrastinating and make the trip.

After a recent visit we sat down with Andrew to discuss his journey to the top 25, his struggles along the way, and his family that is involved in the operations.

https://www.facebook.com/BUTTERSBBQ/

Address: 104 TX-359, Mathis, TX 78368
Hours:
Sunday 9:30-6 or sell out
Monday-Thursday 11-6 or sell out

Ep. 125 - The Growing South Texas BBQ Scene

Mon, 14 Oct 2019 03:00:00 -0500

We take a long overdue road trip to the southern tip of Texas, where barbacoa is king but Central Texas BBQ has continued to take a foothold.

We hit up Butter's, Teddy's, and 1848 BBQ. We even got to take a firsthand gander at the SpaceX Starship prototype. While we did not get to revisit Smoking Oak or stop by Smokin' Moon, we did get to revisit Vera's Backyard Bar-B-Que which still cooks whole cow heads in an literal pit in the ground and is one of our must-experience stops for those who want to sample all kinds of Texas barbecue.

We also get into some good conversation about the candidates for the 2021 Top 50 where there will be an abundance of top quality joints to choose from.

Ep. 124 - Teddy's Barbecue

Mon, 07 Oct 2019 03:00:00 -0500

Joel And Jesse Garcia grew in a barbecue cooking family, and Joel gravitated towards the world of craft barbecue as an adult working in Austin. Joel worked for several acclaimed BBQ joints in Austin while Jesse went to culinary school and began working in fine dining.

When Joel and his wife decided to move back to the Rio Grande Valley area so that their son could grow up closer to family, the reality of Joel and Jesse opening their own place started to become more of a reality. After helping lead another restaurant in the valley to major accolades, the Garcias were ready to open their own place.

Teddy’s Barbecue opened in September 2019 serving traditional central Texas barbecue with some personal touches like their housemade chile pequín sausage. They’re off to a strong start at Teddy’s and are a great addition to the growing South Texas barbecue scene.

Teddy's Barbecue

2807 N Texas Blvd
Weslaco, Texas
(956) 532-6124

Thurs-Sunday 11am - sold out

Facebook https://www.facebook.com/TeddysBarbecue/

Twitter https://twitter.com/teddysbarbecue

Instagram https://www.instagram.com/teddysbarbecue/

Ep, 123 - BBQ Openings and Closings

Mon, 23 Sep 2019 04:00:00 -0500

Some recent openings, closings, and moves have occurred in the Texas BBQ world and we catch you up with a number of them. Also tune in for an announcement from Jim Lero of Lillian's BBQ.

We had a great time with the crew from Zavala's BBQ at the Smoked Dallas fest and would like to thank them again for allowing us to lend a hand.

We would like to recognize Tin Roof BBQ for bringing their dual Oyler rig out to Beaumont to help the Giving Bak Foundation, helping to feed first responders and people affected by flooding from tropical storm Imelda.

Hit us up on your favorite social media outlet and make sure to support great BBQ joints, pit builders, and photographers.

Ep. 122 - Backline Smokers

Mon, 16 Sep 2019 07:19:33 -0500

Ryan Newland's path to pit building started with fabrication. Building unique set designs for Lady Gaga, Katy Perry, and Pink his innovative work set the stage for custom one-off pits that he would build after moving to Texas.

Probably currently most well known for the hog cookers at Banger's in Austin, he collaborated with Sunny Moberg to build a wild motorized pit for Smoke Draw BBQ that you have to see and his pits are beginning to show up at many well known barbecue joints. From the Santa Maria style live fire grill for Treaty Oak to dual 500's and more, if you can dream it Backline Smokers can build it.

Contact:
http://www.backlinefab.com/

Phone: (818) 481-4157

Facebook: https://www.facebook.com/backlinefab/

Instagram: https://www.instagram.com/backlinefab/

Ep. 121 - Sausage 101

Mon, 09 Sep 2019 01:00:00 -0500

It's taken us three years of making sausage before we felt like we could truly speak on the art of craft sausage. A number of people have asked us to do an episode similar to our Ribs 101 and so here it is - Tales From the Pits Sausage 101. This is a crash course in the basics of making fresh cooked sausage; from what equipment to buy, to the best tips we've learned, and finally we provide a base recipe for you to enhance.

Mentioned in the episode and a great resource is the A&M Creative Sausage Making class.

Here is a link to the class in 2018 that Bryan attended: https://meat.tamu.edu/2018/01/22/2018-creative-sausage-making-course-tamu/

The class is usually held in the second week of January and while not available to register at the time of this episode, the link will be available from here:
https://agriliferegister.tamu.edu/

A&M also hosts other valuable courses such as Beef 101 and Pork 101, plus the immensely popular Brisket Camp and Barbecue Camp events which are held in conjunction with Foodways Texas

If you found this episode helpful please take a moment and rate us on your podcast app and let us know on social media:
Twitter: @bbqpodcast

Instagram: TalesFromthePits

Ep. 120 - Robert J Lerma

Mon, 26 Aug 2019 03:00:00 -0500

After an enlightening visit to Lockhart and Taylor BBQ joints, Robert Lerma moved to Texas. While holding down a full time job his passion for capturing the essence of Texas barbecue in the people, restaurants, and food launched a photography business that has set him apart as one of the top in the segment. While still maintaining his weekly job his photography gig has taken him across the world. He has built a special bond with those he chooses to work with and has been able to capture moments that are unique and connect with his audience.

Not only have his photos been published in national magazines and elsewhere, you can also see his work hanging in many barbecue joints such as Brotherton's Black Iron Barbecue in Pflugerville and Corkscrew Barbecue in Spring.

You can purchase directly from his website at http://www.robertjacoblerma.com/online-store/images

Contact:

http://www.robertjacoblerma.com/

Instagram: https://www.instagram.com/robertjacoblerma/

Facebook: https://www.facebook.com/robertjacoblerma1

This week's episode is brought to you by our buddies Sean and Ryan at The Smoke Sheet The Smoke Sheet brings you weekly news, events, recipes and more delivered right to your email Check em out at https://www.bbqnewsletter.com/ and subscribe You can also catch them on Twitter: https://twitter.com/thesmokesheet Instagram: https://www.instagram.com/thesmokesheet/ And Facebook: https://www.facebook.com/thesmokesheet

Ep, 119 Bradley Robinson and Chud Pits

Mon, 19 Aug 2019 03:00:00 -0500

Bradley “Chud” Robinson is one of the most talented people in barbecue. As one of the pitmasters at the great LeRoy and Lewis Barbecue, he helps produce some of the best fire cooked meats in Texas. As if that full-time job wasn’t enough, Bradley also builds BBQ pits. LeRoy and Lewis cook a lot of their food on pits he’s built or modified.

Chud BBQ Pits are custom built to order and Bradley currently offers offset backyard smokers, 250 gallon propane tank based pits, and his Chud Box direct heat pits. One of the unique benefits of Chud BBQ Pits is that it gives the consumer the opportunity to purchase a pit from a builder who’s also a working pitmaster and designs his pits with years of cooking experience to draw from. Contact Bradley via Instagram if you’re looking to order a Chud BBQ Pit.

Instagram: @chudsbbq

Ep. 118 - Pork Steak Run, upcoming BBQ Events, and Listener Questions

Mon, 12 Aug 2019 03:00:00 -0500

In this episode:
- Recap of a 9 stop BBQ run with 3 top 10 BBQ joints
- Upcoming BBQ fests
- Listener Questions

In the heat of the summer it can be uncomfortable downing brisket at every stop of a barbecue run, especially if you like the moist side of the brisket like we do. The rich, fatty meat can drag you down if you don't pace yourself.

We came up with the idea to do another run focused on pork steak with some sausage thrown in. First time BBQ run buddies Tom Weldin and Derek Wedel joined us along with longtime friend and veteran of multiple runs Terry Osborn who drove in from San Antonio. Cory Gregg met us at Snow's, our first stop for some early morning shenanigans.

We did chow down on some brisket during the trip at each of the three Texas Monthly Top 10 joints we stopped at, we just couldn't avoid it altogether.

Itinerary:
Snow's BBQ: Pork Steak, Brisket, Ribs, Chicken
City Meat Market (Giddings): Pork Steak, Sausage
Prause Meat Market: Sausage
City Market (Schulenberg): Sausage
Kolacny Bar-B-Q and Catering: Pork Steak, Sausage, Chicken
Glenn's Meat Market: Pork Steak
Shiner Brewery: Beer
Micklethwait Market & Grocery (Smithville): Brisket, Ribs, Sausage, Braised Greens, Slaw, Beans, Jalapeno Cheese Grits, Banana Pudding, Peach Cobbler
Truth BBQ (Brenham): Brisket, corn pudding. Cake to go

Get some great pickles from our buddy Tom - http://www.texaspickleco.com/

Houston BBQ Throwdown: https://houbbq.com/

Smoked BBQ Fest: https://www.smokedbbqfest.com/

Butcher's Ball: https://www.butchersball.com/

TMBBQ Fest: https://www.texasmonthly.com/event/tmbbq-fest-2019/

Ep, 117 - Pustka Family Barbeque

Mon, 05 Aug 2019 04:00:00 -0500

Dustin Pustka, a classically trained chef who'd worked in professional kitchens for years, had grown tired of that aspect of the food world and began gravitating towards a less fussy, more comfort style of cuisine. Having grown up cooking barbecue with his family, it was a natural progression for him to return to those roots.

Dustin and his father launched their BBQ food truck north of Austin in the small town of Hutto, Texas in October, 2017. While the early days were a struggle, people soon began to take notice of the quality food being produced by Pustka. Praise within the barbecue community and accolades from media would soon follow. Pustka Family Barbeque has grown since those early days, as have their crowds. They've recently had a larger pit built to eventually help them increase capacity, and a brick and mortar location should be coming sooner than later. Open six days a week, they're an easy stop just outside the big city and the future is bright for Pustka.
https://www.facebook.com/pustkafamilybarbeque/ 550 FM 1660 South Hutto, Texas Monday - Saturday 11am - 4pm

Ep. 116 - Austin Smoke Works

Mon, 29 Jul 2019 03:00:00 -0500

Austin Smoke Works have been building some of the barbecue world’s most sought after smokers for years. With a pit design that includes an insulated firebox and efficient draw of smoke through the cook chamber, some of the best Texas barbecue has come off of Austin Smoke Works pits over the last several years.

Jimbo Glass, who has been building pits with Austin Smoke Works since its early days alongside founders John Lewis Sr. And John Lewis Jr. recently took over the company from the Lewis family. Glass along with his team of Jason Lind and Mike Dailey have begun producing pits at a faster pace and have a reconfigured pricing structure that is comparable to the other major pit builders in the industry.

At the time of this recording (July 2019) Austin Smoke Works has a much shorter wait time than has become commonplace in the BBQ pit retail world and can currently deliver pits within two months of purchase. If a new offset smoker is in your plans Austin Smoke Works is a great option.

Contact Austin Smoke Works online at www.austinsmokeworks.com

On Facebook at www.facebook.com/AustinSmokeWorks/

On Instagram at www.instagram.com/austinsmokeworksllc

Ep. 115 - Windy City Smokeout and Feges BBQ

Mon, 22 Jul 2019 01:10:01 -0500

WOW

One of the largest food events of the year is held every July in Chicago. Windy City Smokeout brings together some of the biggest names in BBQ and country music. We were fortunate to have had the opportunity to join the Feges BBQ team this year to help prepare and serve their menu to the festival goers.

The logistics of preparing, cooking, and serving this volume of food for a three day event is incredible, and we learned a lot about just how much work it takes to put together an operation of this magnitude. We cannot thank Patrick and Erin from Feges BBQ enough for letting us be part of their crew for the weekend.

We learned a lot and our respect for those in the barbecue world just keeps growing as we continue to see the tireless work ethic displayed by so many during this epic festival. Tune in for a recap of the festivities and a truly unforgettable experience for us.

The 2020 Windy City Smokeout will be held July 10-12

For more information and to see just how big this event is, visit https://www.windycitysmokeout.com/

Ep. 114 - Helberg Barbecue one year later

Mon, 08 Jul 2019 04:00:00 -0500

First year growth

To say the first year in business for Helberg Barbecue was eventful would be a massive understatement. From the early beginnings in their small trailer to multiple accolades, personal and professional growth, and now a brick and mortar building in addition to their food trailer, Phillip and Yvette Helberg have gone on quite the ride.

We sat down with several members of the Helberg team to discuss the journey so far, each person's role in the business, and the future for this talented crew that has an unwavering commitment to quality. Listen in as Phil, Yvette, The Doc, Chef Matt, and Chance fill us in on the new restaurant, menu items, and each of their paths to get where they are now. Previous Episodes Catch our original two part interview Episodes 55 and 56 Social Media Facebook: https://www.facebook.com/helbergranch/ Instagram: http://instagram.com/helbergranch Food Trailer https://www.instagram.com/helbergonaustin/ Twitter: https://twitter.com/HelbergRanch Website: https://www.helbergbarbecue.com/ Locations and Hours Helberg on Austin (Food Trailer serving pub fare)

223 Austin, Ave
Waco, Tx 76701

Sunday-Friday 12pm - 10pm or sold out
Saturday 11am-10pm or sold out

Helberg Barbecue (new brick and mortar location)
8532 N Hwy 6
Waco, Tx 76712

Wednesday-Saturday 11am-9pm or sold out

Ep. 113 - BBQ Road Trips Part 2

Mon, 01 Jul 2019 04:00:00 -0500

Road Trips that maximize the stops within short timelines

In the second installment of our BBQ road trip tips we provide sample itineraries for the hardcore BBQ fan trying to sample as many restaurants as possible in a short amount of time. We give tips on what to order, timing of each stop, and various other pieces of advice to maximize your time in order to get in as many stops as possible in both Austin and Houston. We also discuss which Dallas/Fort Worth stops should be on your list.

The Top Ten Challenge

At the end of the episode we lay out a guide to eat at every BBQ joint in the Texas Monthly Top Ten in only a few days. We've had multiple people asked if it could be done, so we share our thoughts on how one could pull off such a feat, though we highly recommend spacing out your great BBQ stops so that you can enjoy them! Subscribe to The Smoke Sheet! This week's episode is brought to you by our buddies Sean and Ryan at The Smoke Sheet The Smoke Sheet brings you weekly news, events, recipes and more delivered right to your email Check em out at https://www.bbqnewsletter.com/ and subscribe You can also catch them on Twitter: https://twitter.com/thesmokesheet Instagram: https://www.instagram.com/thesmokesheet/ And Facebook: https://www.facebook.com/thesmokesheet

Ep. 112 - Panther City BBQ

Mon, 24 Jun 2019 04:00:00 -0500

Chris Magallanes and Ernest Morales are longtime friends who grew up cooking backyard barbecue and eventually foraying into competition cooking. Trips to places like the former John Mueller Meat Co. inspired them to start cooking more Central Texas style retail barbecue, and they soon began to envision a food truck business. After honing their craft serving at bars, breweries, and wherever they could find to help grow their business, Chris and Ernie jumped at the opportunity to set up at Republic Bar in Fort Worth, which was the original home of Heim Barbecue in their food truck days. With items like pork belly burnt end jalapeño poppers and brisket loaded elotes, Panther City has built a strong following with unique menu options combined with barbecue menu essentials. Construction is underway and nearing completion on patio seating for their customers and additional pits are on the way, which means Panther City will be able to offer an expanded menu with lunch and dinner hours in the near future. Panther City BBQ 201 E. Hattie Street Fort Worth, Texas Hours: Thursday - Saturday 11am - Sold Out Sunday 12pm - Sold Out http://www.panthercitybbq.com/ Instagram: Panthercitybbq https://www.instagram.com/panthercitybbq Twitter: @panthercitybbq https://twitter.com/panthercitybbq Facebook: https://www.facebook.com/817PantherCityBBQ/

Ep. 111 - Cattleack Barbeque part two

Wed, 12 Jun 2019 04:00:00 -0500

Listen to part one of our episode with Todd David of Cattleack Barbeque to hear about his early days of cooking barbecue and starting the business.

In part two of our talk with Todd, we discuss the effect being named the third best BBQ joint in Texas by Texas Monthly has had on the business and the pressure to live up to such acclaim. Todd also talks about his whole hog cooking process, his desire to keep learning and tweaking his products, and the unrelenting commitment to making great barbecue that drives him.

Location:
13628 Gamma Rd
Dallas, TX 75244

Hours:
Thursdays 10:30am – 2pm
Fridays 10:30am – 2pm
1st Saturdays 10:30 am – 2pm

Catch Cattleack Barbeque on the internet at:

https://www.cattleackbbq.com/

https://www.instagram.com/cattleackbbq/

Facebook: https://www.facebook.com/CattleackBarbeque

Twitter: https://twitter.com/cattleackbbq @cattleackbbq

Ep. 110 - Todd David of Cattleack Barbeque

Mon, 10 Jun 2019 04:00:00 -0500

Todd David was a barbecue fan long before he owned a barbecue restaurant. He was grilling and smoking meats as a young man growing up in St. Louis, and that passion only grew once he moved to Dallas. It would be a long time, however, before BBQ would become a business for the David family.

Toddn ahis wife Misty owned and operated a commercial cleaning and restoration company in Dallas for many years and would host monthly barbecue lunches for their customers. Over time the lunches grew in volume, and after a long and successful career they decided to sell their restoration company but continue catering for large events.

The original plan for Cattleack Barbeque was to be mainly a catering operation, but that would quickly change as they'd serve lunches from their small storefront and word spread on the high level of quality being produced. The accolades would soon follow as local media and BBQ enthusiasts discovered what the Davids were producing. In May of 2017 they were named the third best BBQ joint in Texas by Texas Monthly.

Tune in for part two of our talk with Todd as we discuss the effects of such acclaim as well as the Cattleack menu.

Location:

13628 Gamma Rd

Dallas, TX 75244

Hours:

Thursdays 10:30am – 2pm

Fridays10:30am – 2pm

1st Saturdays 10:30 am – 2pm

CatchC Barbeque on the internet at:

https://www.cattleackbbq.com/

https://www.instagram.com/cattleackbbq/

https://www.facebook.com/CattleackBarbeque

Twitter: https://twitter.com/cattleackbbq

@cattleackbbq

Ep. 109 - Zavala's Barbecue

Mon, 03 Jun 2019 04:00:00 -0500

A tradition of family cookouts in his youth was the inspiration for Joe Zavala to buy his first smoker when he and his wife Christan became homeowners. As Joe tinkered with his cooks and his brisket game grew stronger, he launched an ambitious (but not exactly profitable) plan to cook and deliver his barbecue to customers all over the Dallas and Fort Worth area.

With encouragement from Christan and longtime friends C.J. and Drew, Zavala’s Barbecue began serving in pop up form at a few events in the Grand Prairie area. Word was quickly spreading about the quality of food they were producing, and soon Zavala’s was serving their food every Saturday at The Brass Bean in Grand Prairie.

As the buzz continued, Zavala’s would cook as much as their smokers could hold, but the sellout sign would still be posted within a few hours of opening as the locals couldn’t get enough of Joe and crew’s smoked meats. They began looking for a more permanent spot to be able to cook and serve, and eventually found an old building in downtown Grand Prairie.

With the Zavala’s crew all having full time jobs and family obligations, they are currently only open Saturdays for lunch, but that may change in the future. In the meantime, Joe's wife Christan will be utilizing the restaurant space during the week as she opens Mas Coffee Co., which will be serving Zavala’s Barbecue breakfast tacos.

The word is definitely out about the high quality menu being served by this talented team. There’s a line every Saturday, and for good reason. With peppery, well cooked brisket, housemade sausages and Mexican influenced menu items, Zavala’s Barbecue is a place BBQ fans need to get to.

Zavala's Barbecue is currently open Saturday's only from 11am - Sell out

421 W Main St, Grand Prairie, TX 75050

Catch Zavala's Barbecue on the web at:

http://www.zavalasbarbecue.com/

Twitter: https://www.facebook.com/zavalasbarbecue/

Facebook: @zavalasbarbecue https://twitter.com/zavalasbarbecue

Ep. 108 - Dayne's Craft Barbecue

Mon, 27 May 2019 04:00:00 -0500

Dayne's Craft Barbecue is another quality edition to the growing barbecue scene in Fort Worth, Texas. Early memories of his dad cooking ribs eventually lead to Dayne’s fiancée Ashley buying him his first smoker and learning the craft.

Inspired by the underground barbecue scene of California, Dayne began hosting his own underground pop ups. As he continued honing his skills and building an audience, brewery pop ups would follow.

Dayne's Craft Barbecue recently made the leap to building out a brick and mortar with an anticipated opening date of late summer 2019. For the time being keep an eye out for regular pop ups as the restaurant is built. With a menu of high quality meats, housemade sausages and scratch sides, Dayne is well on the way to making his mark in the Fort Worth scene.

For more information catch Dayne's Craft Barbecue on the web at:
https://daynescraftbarbecue.com/
Twitter: @daynetxbbq
Instagram: daynetxbbq

Ep. 107 - The Growing DFW BBQ Scene

Mon, 20 May 2019 03:00:00 -0500

It had been too long since our last roadtrip up to DFW so we gassed up the BBQ wagon and set off to the metroplex. While we have a long list of locations we need to scout out we were able to squeeze in five on this trip. Starting with Cattleack we checked into the Pitmasters and Punch morning chat that Todd David hosts, followed by whole hog and as much of the menu as we could eat at Cattleack before checking out Zavala's, Panther City, Dayne's, and Finally Flores before getting back on I45 and making our way back south.

We were very impressed with the barbecue scene and barbecue community that is really flourishing up that way.

Round two will come later this summer with Goldees, Smiley's, Riscky's, Hurtado, Brix, Slow Bone, and Ferris Wheeler's on our check list of places we need to go visit.

Who else should we put on our list? Let us know on Instagram: TalesFromthePits or Twitter: @BBQPodcast

We apologize for the audio quality on this one, as even more than normal its not optimal. We continue to experiment with microphones and recording options to improve as it is difficult to record in a moving car or at a busy restaurant, but this time we went a little backwards with the audio quality.

TFP Ep. 106 - Women in BBQ

Mon, 13 May 2019 03:00:00 -0500

The barbecue world has long been seen as a largely male dominated industry, with womens’ contributions to the profession often being overlooked. But the truth about many BBQ operations is that they would not be what they are without the hard work and passion of a growing number of women in BBQ.

There are female pitmasters, BBQ restaurant owner/ operators, managers, sausage makers, cooks, meat cutters, and a myriad of other jobs in the barbecue world.

In this episode we’re joined by three of the great women in barbecue: Misty Roegels, Owner/Operator at Roegels Barbecue Co., Mallory Robbins, Owner/Operator at Evie Mae’s Pit Barbeque, and Aubrie Hood, General Manager at Evie Mae’s. Please tune in as they discuss a wide range of topics from the difficulties of being a woman in what is perceived as a male dominated industry, raising a family while operating a restaurant, and more.

TFP BBQ Ep. 105 - Red Dirt pitmaster chat

Mon, 06 May 2019 03:00:00 -0500

We were privileged to sit down with some great people in the BBQ world during the Red Dirt BBQ and Music Festival. The Red Dirt Festival takes place every May in Tyler, Texas and is widely considered the can't-miss BBQ event in Texas. Some of the state's best BBQ joints serve up tasty bites and in the evening Tyler's downtown square turns into an even bigger party as prominent Red Dirt music acts take the stage for thousands of fans.

Tickets for Red Dirt sell out within hours, be ready for 2020 and make sure to keep up with info at: https://reddirtbbqfest.com/ https://twitter.com/reddirtbbqfest https://www.instagram.com/reddirtbbqfest/ This year we were joined by Jordan Jackson and Bryan Bingham of Bodacious Bar-B-Q, Dylan Taylor of Goldee's BBQ, and Cody Sperry of HooDoo Brown Barbeque in Ridgefield, Connecticut for a raucous and wide ranging roundtable. Topics for this episode include everyone's BBQ "a ha" moment, everyone's "Death Row last meal," and so much more.

TFP BBQ Ep. 104 - BBQ Road Trip Tips Part 1

Mon, 29 Apr 2019 03:00:00 -0500

We've been traveling across Texas for years seeking out the best and most unique barbecue stops around the state. Through lots of research and plenty of trial and error we've had a lot of successful BBQ runs where we've been able to try a wide array of places in a single day or weekend. As Texas BBQ has become increasingly popular, we've had so many folks reach out to us asking for tips about which places to go and which routes to take. To help out our fellow smoked meat travelers, we're putting together some episodes to help plan out the best route options suitable for everyone's interests.

Part one of this series focuses on a few different groups: The Casual BBQ Fan, The Prospective Restaurateur, and The BBQ History Buff. Each type of BBQ traveler will want to plan their trip differently to suit their interests, so we've put together some thoughts and tips suited for each of these categories. Whether you're only looking to hit up a few spots over the course of a weekend, if you're looking to see different business models in hopes of starting your own barbecue operation, or if you want to focus your trip on the classic old school joints in Texas, we've laid out all of those options for you here. Stay tuned for future episodes in this series in which we'll tackle more aggressive marathon trips for the BBQ superfan, including how to eat at the entire Texas Monthly Top Ten List in only a few days.

TFP BBQ Ep. 103 - Tin Roof BBQ

Mon, 22 Apr 2019 03:00:00 -0500

When Ronnie Webber was ready to retire from the Houston Police Department, he and his wife Nancy had their sites set on opening a barbecue restaurant. With no restaurant operation experience but a passion for cooking, the Webbers invested their savings into opening Tin Roof BBQ in June 2001. The then small restaurant was a success in its original location, but as they were ready to grow the business they knew a change was needed for an expansion of their operation.

The Webber family moved their location and expanded it in Atascocita, a suburb north of Houston. Tin Roof BBQ immediately immersed themselves in the community, and the neighborhood embraced them as well. Tin Roof remains dedicated to giving back to their community and those in need, generously contributing their time towards raising awareness and funding for different worthy causes. Ronnie and Nancy's son Brek grew up in the restaurant, went to school, and returned to help operate and continue to grow the family business. As the restaurant is about to turn eighteen years old, Ronnie, Brek, and crew continue to evolve and improve their expansive menu. Brek recently lead the charge in switching to making all of their sausages in house and now showcases a roster of different sausage specials. Making hundreds of pounds of sausage each week is no easy task, but it's a commitment to constant improvement that keeps Tin Roof BBQ one of the go-to restaurants for their community. Catch Tin Roof online Web: https://www.tinroofbbqtexas.com/ Twitter: https://twitter.com/TinRoofBBQ Facebook: https://www.facebook.com/TinRoofBBQ/ Location: 18918 Town Center Blvd. Humble, TX 77346

Hours:
Tue – Thu: 11am – 9pm
Fri & Sat: 11am – 10pm
Sun: 11am – 3pm

TFP BBQ Ep, 102 - BBQ News and Q&A

Mon, 15 Apr 2019 03:00:00 -0500

There’s quite a bit going on in the BBQ world these days with openings and closings and special events happening seemingly every week. We take some time in this episode to talk about what we’ve been up to in BBQ lately, what’s coming up this spring, and answer some listener questions.

We have a lot planned for the spring and summer, but if there’s anything you think we need to add to our calendar, let us know! We’re also always taking listener questions, so DM us on social media or email us anytime.

Twitter: @bbqpodcast
Instagram: @talesfromthepits
Email: talesfromthepits@gmail.com

TFP BBQ Ep. 101 - Swig & Swine

Mon, 08 Apr 2019 03:00:00 -0500

Anthony DiBernardo had a long and distinguished culinary career that spanned cooking on submarines during his military service to working in fine dining in Charleston. Anthony eventually got to a point in his career where he wanted to make more approachable, affordable food. In 2013, he opened his first Swig & Swine BBQ location.

At Swig & Swine BBQ, Anthony and his team cook traditional South Carolina items alongside influences from other BBQ regions like burnt ends and Texas style brisket. Swig & Swine cooks with all wood and gives as much thought and care to their sides and sauces as they do to the meats they smoke. In addition to having multiple Swig & Swine locations across the Charleston area, Anthony is very involved in charity endeavors as well as Charleston Wine + Food. Add Swig & Swine BBQ to your list of Charleston BBQ stops! Online www.swigandswinebbq.com www.instagram.com/swigswinebbq/ www.facebook.com/swigandswinebbq/ HOURS

11am-10pm 7 days a week

Locations

West Ashley Location

1217 Savannah Highway

Charleston, SC 29407

Summerville Location Returning soon

1990 Old Trolley Road

Summerville, SC 29485

Mt. Pleasant Location

2379 Hwy 41

Mt. Pleasant, SC 29466

Downtown Charleston Location

49 South Market St.

Charleston, SC 29401

TFP BBQ Ep. 100 - Fox Bros BBQ

Mon, 01 Apr 2019 03:00:00 -0500

Justin and Jonathan Fox grew up all over Texas and brought their love of Texas barbecue with them when they settled in Atlanta, Georgia. They began tinkering with cooking the familiar flavors of central Texas in their backyard near the turn of the century and soon began to contemplate how to take it to the masses. The Fox brothers began throwing large backyard parties and eventually started providing catering services in addition to serving at their friends and eventual business partners bar.

When an opportunity arose to open their own place in 2007, they jumped on it and were well on their way. Fox Bros Bar B Q opened on Dekalb Avenue and began bringing their brand of barbecue to Atlanta full time. With an extensive menu of Texas BBQ staples alongside creative items like their chicken fried pork ribs, Fox Bros Bar B Q has been a staple in the Atlanta dining scene for over a decade. There are now Fox Bros outlets inside of BMW Stadium as well as outside the Atlanta Braves ballpark, and the future continues to look bright for Justin and Jonathan. In addition to being successful restaurateurs, the Fox brothers are also extremely active in giving back whenever they can. Their joint venture with Home Team BBQ, Foxeria Del Sol, helps to raise money for Hogs for the Cause, a charity that provides financial assistance for families that are battling pediatric brain cancer. They've raised over $400,000 in the past five years for this cause. Good folks championing great causes and making memorable barbecue, Fox Bros Bar B Q is a business we should all be happy to support. Catch Fox Bros. online at: http://www.foxbrosbbq.com/ Instagram: foxbrosbarbq Twitter: foxbrosbarbq Facebook: FoxBrosBarBQ Original location: 1238 Dekalb Ave
Atlanta Ga 30307 Hours: Sun- Thurs 11am-10pm Fri-Sat 11am-11pm Que-osk, fast service walk up: 120 Ottley Drive Atlanta, GA 30324 . Hours: Mon-Fri 7am-10am and 11am-2pm Mercedes Benz Stadium SunTrust Park

TFP BBQ Ep. 99 - John Lewis of Lewis Barbecue

Mon, 25 Mar 2019 03:00:00 -0500

John Lewis is one of the pioneers of the modern methods that have become so widely used in Texas BBQ over the last decade. From his innovations in pit design to seasoning and trimming methods and careful sourcing of meat, if you’ve enjoyed “new school barbecue” recently, there’s a high possibility it was prepared using methods Lewis popularized.

With a long successful career in Texas under his belt, John saw an opportunity to spread his brand of barbecue in Charleston, South Carolina, and began assembling a team to open his own restaurant. Phillip Powers, who you’ll also hear in this interview, had a strong culinary background and moved back home to South Carolina to be part of the opening crew at Lewis Barbecue and is the Chef de Cuisine at the restaurant.

Open seven days a week for lunch and dinner serving Lewis’ exemplary Texas barbecue along with menu specials, Lewis Barbecue is one of the must stop restaurants in Charleston today.

Visit Lewis Barbecue in Charleston, South Carolina
464 NORTH NASSAU ST.
CHARLESTON, SOUTH CAROLINA 29403

SUN + MON 11AM UNTIL 9PM
TUES-SAT 11AM UNTIL 10PM
HAPPY HOUR: MON - FRI 4PM UNTIL 6PM

https://lewisbarbecue.com/

Facebook: https://www.facebook.com/LewisBBQ/

Instagram: https://www.instagram.com/lewisbarbecue/

Twitter: https://twitter.com/johnlewisbbq

TFP BBQ Ep. 98 - Rodney Scott's BBQ

Mon, 18 Mar 2019 05:00:00 -0500

Rodney Scott grew up cooking whole hogs at his family’s general store in the small town of Hemingway, South Carolina. The tradition of hogs cooked under the direct heat of coals burned down from wood splits was the way Rodney learned to cook and still utilizes today.

As food media began to take notice of the whole hog traditions being carried on by Rodney, Hemingway would see an increase in tourists coming to try he and his family’s barbecue. Over the course of time Rodney would meet and become friends with Nick Pihakis, who encouraged Rodney to come to Charleston to open his own place. Rodney Scott’s BBQ opened in 2016 to huge success and acclaim. The city of Charleston embraced his barbecue traditions and in 2018 he became only the second pitmaster to win an acclaimed James Beard chef award.

Rodney and the Pihakis Restaurant Group continue to grow the Rodney Scott’s BBQ brand and spread more whole hog greatness across the country, the latest installment being the opening in early 2019 of a new location in Birmingham, Alabama.

https://rodneyscottsbbq.com/

Twitter: @rodneyscottsbbq

Instagram: rodneyscottsbbq

Charleston:

1011 King St, Charleston, SC 29403

Hours: 11am-9pm 7 days a week

Birmingham:

3719 3rd Ave S, Birmingham, AL 35222

Hours: 11am-9pm Sunday - Thursday

11am-10pm Friday - Saturday

B's Cracklin benefit dinner at Truth BBQ:

https://www.eventbrite.com/e/truth-bbq-beyond-the-pit-dinner-a-benefit-for-bs-cracklin-bbq-tickets-58801987327

TFP BBQ Ep. 97 - Charleston Wine + Food

Tue, 12 Mar 2019 03:00:00 -0500

There are so many amazing events that take place during the five day Charleston Wine + Food (CHSWFF) festival and we were fortunate to be granted media access to many of them. From whiskey-centric experiences to barbecue excursions, we did our best to take in all of the sights and sounds of this incredible culinary opportunity.

This episode will give you a rundown of all of the events we covered as well as some food and drink highlights from each. We were fortunate to get to spend time with some amazing barbecue talents such as Rodney Scott, Sam Jones, Jonathan and Justin Fox, John Lewis, Anthony DiBernardo, and many more.

We've got some exciting interviews that we'll be posting in the coming weeks from these events, so stay tuned for those. A special thanks to Alyssa Maute Smith and the entire Charleston Wine + Food team for putting together such an outstanding collection of unbelievable events and excursions. Be sure to follow CHSWFF on social media to get tickets for next year's events when they are announced!

Charleston Wine + Food:
Website: www.charlestonwineandfood.com

Twitter: @ChsWineandFood

Instagram: @chswineandfood

TFP BBQ Ep. 96 - Pitmaster Pet Peeves

Mon, 04 Mar 2019 04:00:00 -0600

The barbecue industry is full of kind, passionate folks. But like any profession, there are always going to be things that will annoy a person if they do it long enough. Tune in as we hear from Russell Roegels, John Brotherton, Nichole and Will Buckman, Jordan Jackson, John Mueller, Brett Jackson, and Esaul Ramos talk about some of their BBQ pet peeves. Make sure to follow us along on social media, and if you'd like to order one of our new "11 am in Texas" T-shirts, let us know!
Instagram: @talesfromthepits Twitter: @bbqpodcast E-mail: talesfromthepits@gmail.com

TFP BBQ History Ep. 95 - West Texas Barbecue

Mon, 25 Feb 2019 05:00:00 -0600

West Texas "Cowboy Style" cooking may not be as known as Central Texas style, but it is an important part of Texas BBQ history. As cattle drives made their way west across Texas, pits would be dug in the ground as the crews would stop along the way and whatever meats were available on the chuck wagons would be cooked quickly over wood that had been burned down to hot coals.

West Texas BBQ today is often mesquite cooked over live fire with signature "show pits" on display for the customer to look at and select their meats. Places like Cooper's and Hard Eight are some of the more known places that provide this experience.

Thank you for your support of the show. If you'd like one of our new shirts, please reach out to us via e-mail (talesfromthepits@gmail.com) or via Instagram (@talesfromthepits) where you can see our new shirts.

TFP BBQ Ep. 94 - Schulenberg City Market

Mon, 18 Feb 2019 06:00:00 -0600

Before large scale meat packers and fast transport allowed for meat products to be cut offsite and sold by the case, towns were served by local meat markets and butchers who broke down entire animals and large cuts, called primal cuts, into portions that the end customer purchased. Unsold meats and the left over trimmings weren't tossed away, they were utilized in sausage. The art of sausage making came to Texas via Czech and German immigrants and you can still experience these meat markets, homemade sausages, and hot barbecue on the weekends across Texas. Many open early and they are a great first stop on a Texas barbecue road trip.

After deciding the big city life wasn't for him, Lukas Smrkovsky returned to his hometown of Schulenburg, Texas and is carrying on his family's meat market and sausage making legacy into their third generation.

City Market in Schulenburg has been part of the Smrkovsky family legacy since 1944 starting with brothers Rudy and Tony. Rudy bought out his brother in the early 1960s and in the 1970s moved the operation from downtown Schulenburg to where it is now, right on Highway 77 just south of I-10. Rudy's son Roy and his wife Carolyn took over the business in the early 1980s and Roy's son Lukas now oversees the day-to-day operations which includes producing approximately 10,000 pounds of sausage every week.

City Market is a classic style meat market which offers a variety of cuts for retail, over two dozen types of scratch made sausage, and their famous hot dog wieners. Be sure to try their jalapeno sausage, not overly spicy, and Schulenberg City Market may have been the first to develop the variety. On Saturday mornings they serve a BBQ menu out of their over 40 year old brick pits including brisket, ribs, sausage, pork steak, and chicken.

Check out this ad for City Market from 1952:

https://texashistory.unt.edu/ark:/67531/metapth569495/m1/9/

Schulenburg City Market
109 Kessler Ave.
Schulenburg, TX 78956

Mon-Fri: 8 am - 5:30 pm
Saturday: 8 am - 2 pm

TFP BBQ Ep. 93 - Smokin' Z's BBQ

Mon, 11 Feb 2019 06:00:00 -0600

Smokin’ Z’s BBQ

Smokin’ Z’s BBQ opened in Bayou Vista, TX less than a year ago, but young business owners Zaid and Mallory are already producing a menu of quality barbecue that is a welcome addition to the waterfront community of which they are a part.

Zaid’s passion for barbecue grew from his love of cooking and his family’s background of hospitality. A high school teacher showed an interest in Zaid and offered him her old BBQ pit, and he soon began tinkering with smoking meats.

When Zaid and Mallory met after high school and settled in the communities around Galveston island, they began doing small catering jobs for friends. Zaid’s passion for Texas barbecue grew as he visits places like Truth Barbeque and became more aware of the craft barbecue movement.

The young couple purchased a food trailer and, after a few regulatory hurdles that often arise with new businesses, opened on weekends in Bayou Vista. Serving a menu of the essentials (brisket, ribs, pulled pork) along with embracing the craft of sausage making, Smokin’ Z’s BBQ has been a hit amongst the locals. They’ve also introduced creative menu specials such as tacos using Caramelo duck fat tortillas, brisket grilled cheese, and more. This is a truly family operated business with both Zaid and Mallory working to produce the menu and serve each weekend.

Smokin’ Z’s BBQ

Open Saturdays & Sundays: 11 am - sellout

3115 Hwy 6

Bayou Vista, TX

Instagram: @smokinzsbbq

Twitter: @smokinzsbbq

Also mentioned on this episode:

Caramelo Tortillas: https://www.caramelotortillas.com/

Sausage Kings of Austin: https://www.facebook.com/events/347167755890795/

HouBBQ Fest: https://houbbq.com/

Red Dirt BBQ Fest: http://reddirtbbqfest.com/

Pints in the Park: http://www.pintsintheparkwaco.com/ (Date to be announced soon)

TFP BBQ Ep. 92 - Brett's Barbecue Shop

Mon, 04 Feb 2019 12:00:00 -0600

Brett Jackson grew up in Katy, Texas eating at Nonmacher's BBQ, a long time institution in that community. After growing up and trying a few career paths, Brett went to culinary school in Austin and soon after answered a Craigslist ad to be a BBQ apprentice in Taylor, Texas.

Upon walking into the famed Louie Mueller BBQ and interviewing with Wayne Mueller, Brett knew where he wanted to be. He got the job and over the course of the next two years would learn how to make sausage and cook brisket by feel and instinct.

Brett eventually made his way back to the Houston area and after a few barbecue opportunities that ultimately didn't last, began exploring what it would take to open his own place. It was around this time they he had heard Nonmacher's, his childhood BBQ spot, had closed. Brett spoke with the landlord and owner and a deal was struck for him to open his own place in the spot he grew up eating and on the very pit Nonmacher's used for many years.

Brett's BBQ Shop opened in September 2018 and quickly developed a reputation of quality in the Katy area. Serving the BBQ essentials of brisket, pork ribs and housemade sausages as well as creative specials, Brett's BBQ Shop has hit the ground running and is a welcome addition to an area that needed more good barbecue.

Brett's Barbecue Shop
https://twitter.com/brettsbbqshop
https://www.instagram.com/brettsbarbecueshop/

606 Mason Rd, Katy, TX 77450

Hours:
Monday Closed
Tuesday Closed
Wednesday 11:30AM–sell out
Thursday 11:30AM-sell out
Friday 11:30AM–sell out
Saturday 11:30AM–sell out
Sunday 11:30AM–sell out

TFP BBQ EP. 91 - Charleston Wine + Food announcement

Tue, 22 Jan 2019 08:50:11 -0600

We recently received some exciting news we wanted to share. We do our best to bring exciting, unique, and wide ranging coverage of the barbecue world and have been so fortunate to have had some incredible experiences. We were just made aware of another fantastic event for which we will be in attendance.

We'll be attending Charleston Wine + Food March 6-10 in beautiful Charleston, South Carolina. We'll be bringing you extended coverage of the event with of course a focus on the barbecue and live fire events. This event brings together dozens of acclaimed chefs, pitmasters, culinary talents along with wine and spirits professionals for a myriad of incredible events.

Just a sample of some of the amazing BBQ personnel in attendance: Sam Jones, Fox Bros BBQ, Rodney Scott, John Lewis, ZZQ, LeAnn Mueller, Jess Pryles, Mike and Amy Mills, Laura Loomis, Carey Bringle, and more. Our sincere thanks to Charleston Wine + Food for this unbelievable opportunity.

A few of the other BBQ events we're looking forward to in Texas coming soon:

Super Beef presented by Saint Arnold and HOUBBQ
HOUBBQ Festival
Red Dirt BBQ and Music Festival

Please follow us on social media:
Instagram: @talesfromthepits
Twitter: @bbqpodcast

Please follow Charleston Wine + Food on social media:
Instagram: @chswineandfood
Twitter: @chswineandfood
For tickets to all of the Charleston Wine + Food events please go to: www.charlestonwineandfood.com

TFP BBQ Ep. 90 - Black Board BBQ

Mon, 14 Jan 2019 19:00:00 -0600

The road to opening Black Board Bar B Q was a winding one for chefs Jo Irizarry and Jake Gandolfo.

Jo went to culinary school as a passion despite having a successful personal career. This eventually lead to being a personal chef for a professional football player, while Jake's passion for cooking earned him a spot on the popular cooking show MasterChef.

Jake and Jo began dating and through the perfect alignment of circumstances began to consider opening their own restaurant. After successful pop ups with former Sisterdale Smokehouse owners John and Lori Maywald, they were inspired to reopen that location as Black Board Bar B Q.

Black Board showcases the chef's culinary creativity and commitment to high quality ingredients alongside traditional Texas meats. With creative dishes such as Lukenbach Lollipops - mostly deboned flash fried quail - and whimsical plays on dishes such as an acidic Asian themed slaw and a version of corn maque choux featuring poblano peppers and flash fried Brussels sprouts, Black Board offers the customer a tasty and unique menu experience not commonly found in BBQ restaurants.

Facebook: https://www.facebook.com/127751881117224

Twitter: https://twitter.com/blackboardbarbq

Instagram: https://www.instagram.com/blackboardbarbq

https://blackboardbbq.com/

Blackboard is located not far from Luckenbach Texas on some great roads, get out and explore Texas Barbecue

1123 Sisterdale Road, Boerne, TX 78006, US
830-324-6858

Hours
Monday - Wednesday : Closed
Thursday, Friday and Saturday: 12 PM - 8 PM
Sunday: 12 PM to 6 PM

TFP BBQ Ep. 89 - Direct Heat Resurgence

Mon, 07 Jan 2019 19:18:30 -0600

Direct heat is one of the oldest forms of cooking known to man. While the offset style of BBQ cooking has taken the world by storm, we have recently seen a resurgence in the old ways of direct heat coal cooking. Top BBQ cooks like Evan LeRoy and his crew, John Brotherton, Brett Boren and others have begun utilizing direct heat pits to cook different proteins, while places like Cooper's BBQ and Snow's have been utilizing this method for years. Even high end restaurants have begun preparing different items utilizing direct heat and live fire preparations. In this episode we discuss our recent direct heat-heavy BBQ tour and are joined briefly by Evan LeRoy and Brad Robinson to talk about their direct heat cooking.

TFP BBQ Ep. 88 - Our Year in BBQ 2018

Mon, 31 Dec 2018 11:00:00 -0600

2018 was an incredible year for BBQ, and we were fortunate to be able to attend some great events and had many memorable experiences in the world of smoked meat. We traveled far and wide to help share some amazing barbecue stories in 2018. We ate BBQ in over 60 cities across a dozen states in 2018, and we have big plans for more great BBQ travel in the new year. A huge thanks goes out to the wonderful people in the barbecue world who were generous with their time in coming on our show and to all of those that took the time to listen to our 2018 episodes.

TFP Ep. 87 - BBQ Friends and 2019 Predictions

Mon, 24 Dec 2018 16:35:28 -0600

We begin winding down 2018 with a fun talk with some of our friends in BBQ. Patrick Hernandez, Kristin Collins, and Joseph Quellar from JQ's TexMex BBQ join us to talk about some of their favorite barbecue experiences in 2018.

After posing a list of question to our friends, we also take the time to look back at some of the more memorable moments of the year in BBQ for us and offer some predictions for what's to come in 2019.

Have any plans for BBQ in 2019? Reach out to us on Twitter @BBQPodcast or Instagram TalesFromthePits and let us know! If you are a business and have an event scheduled, tell us the info so we can share it and/or come visit

We don't have sponsors and are self funded, but want to do us a solid? You can send us a case of beer or give our podcast a review on whatever app you are listening to us on, we'd appreciate it!

TFP BBQ Ep. 86 - Opie's Barbecue

Mon, 17 Dec 2018 20:27:36 -0600

Todd and Kristin Ashmore started Opie's BBQ in 1999, a simpler time in the Texas barbecue world. The Ashmores had careers outside of the BBQ world, but decide to throw their hat in the ring after years of traveling around and eating at other places. They opened in Spicewood, Texas, a town 35 miles west of Austin. Opie's uses mesquite wood and takes some style hints from west Texas barbecue joints while bringing central Texas style cooking in as well as adding their own touches to provide an experience like no other. Opie's started with a very humble roadside stand and over the years has expanded both in location size and menu options, and was one of the pioneers of the "full meal experience" we have come to love so much in Texas barbecue. With unique, high quality sides and desserts to complement their mesquite smoked meats, Opie's has long been a destination for BBQ lovers. Don't forget to budget for one or more of their great rock and roll themed shirts, too! A family operation from day one, Todd and Kristin's daughter Courtney and her husband Seth also work in the restaurant as kitchen manager and pitmaster, respectively. With nearly 20 years under their built, Opie's is showing no signs of slowing down as they continue to provide a great experience for their customers seven days a week. And don't forget, the butterbeans are dine-in only!

TFP BBQ Ep. 85 - Houston Vs Austin BBQ Throwdown 2018

Thu, 13 Dec 2018 20:36:04 -0600

The second annual Houston vs Austin BBQ Throwdown presented by HOUBBQ was full of creativity and tough competition. A dozen competitors from both cities as well as two wild card entries battled it out for this year's BBQ bragging rights. The People's Choice Champion for this year was Beaver's in Houston, and the Judge's Choice Champion was wild card entry Bodacious Bar-B-Q (original location on Mobberly Avenue in Longview, Texas). In our episode recapping the event we discuss the different dishes as well as speak to Jordan Jackson and Bryan Bingham from Bodacious about their winning dish. If you haven't signed up for the HOUBBQ newsletter, go to www.HOUBBQ.com today and get signed up to get the latest news on all of their upcoming events, the next event being the Houston Barbecue Festival taking place April 14, 2019 at the Humble Civic Center in Humble, Texas. The event was held at Friends & Allies brewery in Austin Texas, Participating Austin-area barbecue joints included: Banger's Sausage House, LeRoy and Lewis Barbecue , Micklethwait Craft Meats, Stiles Switch BBQ & Brew, and Brotherton's Black Iron Barbecue

Houston barbecue joints participating were : Beaver’s, Daddy Duncan's BBQ, El Burro & the Bull, Harlem Road Texas BBQ, and Victorian's Barbecue.

Bodacious Bar-B-Q from Longview and Brett's Backyard Bar-B-Que from Rockdale participated as wildcard entries.

TFP BBQ Ep. 84 - Cook off chat and whole hog at Reveille

Mon, 10 Dec 2018 19:00:00 -0600

As we continue to explore all aspects of the BBQ world, we once again took a crack at competition barbecue. We competed in a small, non-sanctioned cook-off recently and in this episode discussed our results and our thoughts on cook-offs. We also recorded live from the overnight hog cook at Reveille Barbecue Co. as they and Wade Elkins cooked a red wattle hog over live coals. We were joined by Austin Moore with Tejas Chocolate and Barbecue and talked about his role at the restaurant. Nick Rama from Nick's Local Eats also came out for the festivities and joined us to talk about his BBQ exploration.

TFP BBQ Ep. 83 - Brett's Backyard Barbeque

Mon, 03 Dec 2018 19:00:00 -0600

Brett Mckenzie Boren was bitten by the BBQ bug at an early, starting with the competition barbecue world. After years of competing in cookoffs and winning multiple awards, Brett began to contemplate a retail business. After building up his profile with a series of successful pop-ups and many large catering jobs, long-term plans for a permanent spot began to take shape.

After searching for the right spot for a while, Brett found a location in the small town of Rockdale, Texas that would allow him to put down roots. Brett began the build out of his spot and opened with a bang at the end of October, 2018 serving BBQ staples and specials cooked well on his custom made Moberg pits. Brett's Backyard Bar-B-Que has been a welcome addition to the town of Rockdale and the Texas barbecue landscape as a whole, and the future is bright for Brett. Get out to his place and also check out Brett's food at the upcoming Houston vs Austin BBQ Throwdown taking place December 9th at Friends and Allies Brewing in Austin, Texas.

Catch BBQ Brett and Brett's Backyard Barbeque at:

449 W. Cameron Ave. Rockdale, Texas (512) 688-7889 Hours: Thurs - Sat 10:30am - 7 (or sell out) Sun - 10:30am - 3 (or sell out)

https://www.facebook.com/Brettsbackyardbarbque/

https://twitter.com/bbqbrett

https://www.instagram.com/brettsbackyardbbq/

TFP BBQ History Ep. 82 - Roland Lindsey

Mon, 26 Nov 2018 19:15:43 -0600

We've had the privilege to talk to many great people in the BBQ world, but the opportunity to talk to true BBQ trailblazers is rare. Roland Lindsey is one of those pioneers of Texas barbecue. A few months prior to his passing we were fortunate to be able to spend an afternoon with Roland at his original Bodacious Bar-B-Q location in Longview, opened in 1968. In this episode you'll hear about Roland's early days cooking at his dad's cafe in Duncanville, Texas as well as his cooking methods and the origins of the Bodacious Bar-B-Q restaurants. We also spoke with Roland about his relationship with Bewley pits and his understanding of pit technology which, like many things in Roland's career, was far ahead of its time. Roland was a true pioneer of so much and his influence in east and northeast Texas barbecue is undeniable. More important than his BBQ legacy is the impact Roland had on his friends, family, and community. His kindness and spirit was unmatched and his memory lives on in the countless lives he touched.

TFP BBQ Ep. 81 - Holiday BBQ chat

Mon, 19 Nov 2018 18:00:00 -0600

In the midst of another BBQ road trip we recorded an episode to help our fellow BBQ friends with a bit of a Texas BBQ holiday guide. In the episode we go over some great options to take out of town friends and family for the holidays, including different options based on your crowd. We've got some BBQ travel and cooking plans we also discuss. And be on the lookout for some Black Friday giveaways from us! We'll be putting together another listener questions episode in the near future, so get those questions in either via DM or email! Twitter: @bbqpodcast Instagram: @talesfromthepits Email: talesfromthepits@gmail.com

TFP BBQ Ep. 80 - Eric Sandler

Mon, 12 Nov 2018 18:00:00 -0600

For Andrew's 100th recorded visit to Roegels we join Eric Sandler in a discussion of Houston Barbecue.

CultureMap Houston Food Editor Eric Sandler has been plugged into the Houston dining scene for years, and his enthusiasm for barbecue rivals that of many of the BBQ hounds that travel Texas in search of great smoked meat. Being a born and raised Houstonian, Eric has had a firsthand glimpse at the changes in both Houston and across Texas over the years.

In our chat with Eric we talk about how he broke into the food writing scene, his childhood barbecue memories, and where he sees the Houston barbecue scene going over the next few years. Eric was kind enough to humor us with his patented lightning round questions that he asks his guests on his own podcast, "What's Eric Eating?" Give it a listen for Houston food news, including barbecue guests! To stay in the know on breaking Houston restaurant (and BBQ) news, make sure you're following Eric's work on CultureMap and his social media profiles

Eric's articles on CultureMap: http://houston.culturemap.com/author/eric-sandler/articles/

Twitter: https://twitter.com/esandler

Instagram: https://www.instagram.com/ericsandler/

"What's Eric Eating?" Podcast: https://itunes.apple.com/us/podcast/whats-eric-eating/id1231236807?mt=2

TFP BBQ Ep. 79 - Patrick Feges and Feges BBQ

Thu, 01 Nov 2018 19:38:53 -0500

The husband and wife team of Patrick Feges (rhymes with Regis) and Erin Smith own and operate Feges BBQ in Houston, one of the city's excellent new barbecue establishments. Patrick sat down with us a few months ago to discuss his culinary career and new restaurant, but also chose to share with us a much more important story. Most people involved in the Houston dining scene are familiar with Patrick's history as a wounded war veteran, as were we prior to recording. But very few had heard the incredible details of Patrick's war history and harrowing story of survival. Patrick chose to share his story in depth with us, and you can hear the full story in Episode 47 of our podcast as well as the full versions of his culinary history and the opening of Feges BBQ in Episodes 48 and 49. All of these episodes were very well received, but we've since had numerous requests from listeners to produce a condensed version of our interviews with Patrick so as it could be consumed within the content of one episode. We appreciate the feedback and are happy to present you this special condensed episode with Patrick Feges of Feges BBQ. Please tune in for Patrick's amazing personal history as well as his long journey working in the Houston dining scene and finally, along with Chef Erin Smith, the opening of the much anticipated Feges BBQ.

You can visit Patrick, Erin, and the crew at Feges BBQ Monday through Friday and at special events on some weekends

3 Greenway Plaza Ste C210
Concourse Level – The Hub
Houston, TX 77046

BREAKFAST
Monday-Friday, 7-930am

LUNCH
Monday-Friday, 11am-3pm

https://www.fegesbbq.com/

Twitter:@FegesBBQ
Instagram:@FegesBBQ
Facebook: FegesBBQ

TFP BBQ Ep. 78 - John Brotherton's Pit Crew, Liberty Barbecue

Mon, 29 Oct 2018 19:00:00 -0500

John Brotherton has worked tirelessly for years to make his BBQ dreams a reality. With Brotheron's Black Iron Barbecue in Pflugerville, Texas a big success, John has been able to hire a pit crew to help alleviate a lot of his day to day cooking duties.

On the heels of that success, John and his business partners have made plans to open Liberty Barbecue in downtown Round Rock. In our latest episode we talk with John and some of his pit crew including Dominic Colbert and Alanmykal Jackson to discuss the creative menus of both restaurants as well as their respective BBQ resumes.

We also are joined by Joey Victorian of Victorian's Barbecue to discuss the upcoming Barbecue Throwdown taking in place in Austin on Sunday, December 9th presented by HOUBBQ.

Catch Brotherton online at @PFTXBBQ Twitter, Facebook, and Instagram

And www.pftxbbq.com for more information on his restaurant

PFLUGERVILLE LOCATION
15608 Spring Hill Ln #105
Pflugerville, TX 78660

HOURS
T-Sat 11a–8p
Su-M closed

Liberty Barbecue coming soon
103 E. Main Street
Round Rock, Tx

TFP BBQ Ep. 77 - The Butcher's Ball

Mon, 22 Oct 2018 19:41:00 -0500

We were fortunate to attend the third annual Butcher's Ball event in Brenham, Texas. This meat-centric, all encompassing event showcases responsibly raised high quality products prepared by talented chefs and pitmasters from all around Texas. The participants each prepare a dish to serve and the attendees vote on their favorite dish. The participant whose dish receives the most votes wins the coveted Golden Cleaver award for the year. In addition to the award, the stakes were raised this year with the winner also receiving a thousand dollars. Second and third place awards were also given out. The setting for this event, Rockin' Star Ranch in Brenham, is picturesque and the weather is great this time of year in Texas. All food and drinks (including beer, wine, and liquor) are included with the ticket price. With a wide array of meats, beverages, and desserts to sample along with butchery demonstrations, silent auctions, and live music, this event is a food lover's dream. We're already excited for next year's Butcher's Ball. What makes this event even more special is that it helps to raise funds for the Urban Harvest Farmer's Market Program! (http://urbanharvest.org/farmersmarkets) There are a lot of great barbecue events coming up during the fall and winter and we're going to cover as many of them as possible. Tune in to this episode to hear all of the details on Butcher's Ball, upcoming special events at BBQ joints, and upcoming BBQ pop-ups from us!

TFP Ep. 76 - Zach Parker from B.E. Scott's Bar-B-Que

Mon, 15 Oct 2018 19:12:16 -0500

The tradition of West Tennessee style whole hog cooking is an endangered species, with only three known business owners staying true to the method of hogs cooked under beds of wood coals. Pat Martin of Martin's Bar-B-Que (multiple locations in Tennessee and beyond), Ramey's BBQ in Parsons, Tennessee, and B.E. Scott's Bar-B-Que in Lexington, Tennessee are still carrying on this tradition.

We had the pleasure of dining at all three places on our recent whole hog road trip and were fortunate to be able to sit down with owner/operator Zach Parker of B.E. Scott's to talk about his life growing up in the business and how their restaurant operates. B.E. Scott's was opened in 1962 and owned by Early Scott until 1989 when Zach's father, Ricky, bought the business after working there for several years.

Zach grew up working in the restaurant at an early age, learning the laborious step by step method of cooking whole hog from his dad. Zach was going to school to be an EMTÂ when his father passed away in 2013. Zach left school to run the restaurant and carry on both the family tradition and the tradition of West Tennessee style whole hog barbecue.

Southern Foodways Alliance produced a great video of the Parker family that we strongly encourage everyone to watch as well: https://www.youtube.com/watch?v=MQfBqLK8vs4

Address: 10880 US-412, Lexington, TN 38351

Hours:

Monday

Closed

Tuesday

9AM–6PM

Wednesday

9AM–6PM

Thursday

9AM–6PM

Friday

9AM–6PM

Saturday

9AM–4PM

Sunday

Closed

TFP BBQ Ep. 75 - Wyatt McSpadden Texas BBQ Photographer

Mon, 08 Oct 2018 19:00:00 -0500

Wyatt McSpadden's love of Texas barbecue stretches back even further in time than his celebrated photography career which spans five decades. Growing up in a meat market family in Amarillo some of Wyatt's earliest memories involve barbecue. As a young man his hobby of photography began growing into a passion that evolved into a profession.

In our interview with Wyatt we cover his early days photographing the construction of the famous Cadillac Ranch in Amarillo, the beginnings of his BBQ photography, up to present day with the release of his latest book, Texas BBQ, Small Town to Downtown, and all points in between. Wyatt has witnessed historic moments in Texas barbecue firsthand including the splitting of the Kreuz/Smitty's businesses in Lockhart, and his career has seen the advancements in both the meat quality of the barbecue produced and the many advancements in technology that have changed the photography world. Like the transition of film to digital, the Texas Barbecue scene has evolved.

Both of Wyatt's books are must-own items for barbecue lovers and are available at all major retailers. Wyatt's portraits of both the food and the people that cook it are beautifully laid out in these books designed by Nancy McMillan

Get Wyatt’s newest book at one of his upcoming book signings or buy online

https://www.amazon.com/Texas-Downtown-Smothers-History-Culture/dp/1477316701?crid=2JQYH0WJEAGC9&keywords=wyatt+mcspadden&qid=1539040443&sprefix=wyatt+mcsp%2Caps%2C212&sr=8-1&ref=sr_1_1

If you don’t already own one, pick up a copy of his first Texas BBQ book as well: https://www.amazon.com/Texas-Doris-Smothers-history-culture/dp/0292718586?crid=2JQYH0WJEAGC9&keywords=wyatt+mcspadden&qid=1539040443&sprefix=wyatt+mcsp%2Caps%2C212&sr=8-2&ref=sr_1_2

TFP BBQ Ep. 74 - B's Cracklin - Bryan Furman

Mon, 01 Oct 2018 19:19:01 -0500

Bryan Furman left a career as a welder with a goal in mind: to cook and serve whole hog barbecue. Whole hog cooking was a tradition Bryan grew up with, but when his father challenged him with the question of "What's going to make your barbecue better than others?", Bryan decided that serving the highest quality heritage pigs would set him apart from the competition.

Bryan and his wife Nikki opened the original B's Cracklin' Barbeque in Savannah, Georgian 2014. The critical acclaim would come in time, but the Furmans would soon be faced with adversity as their restaurant was badly damaged by a fire. They rebuilt and came back stronger than ever. An Atlanta location would follow, and the Furmans have big plans for further expansion in the future. B's Cracklin' boasts a menu of chopped whole hog, ribs, brisket, and chicken along with family recipes of cracklin' cornbread "hoe cakes" and a great family banana pudding recipe. Don't skip the mustard sauce with Georgia peaches! With a commitment to the highest quality product combined with a dedication to tradition, B's Cracklin' Barbeque is one of the premier BBQ destinations in Georgia. Catch B's Cracklin at: https://www.bscracklinbbq.com/ Facebook: https://www.facebook.com/BsCracklinBBQ/
Twitter: https://twitter.com/bscracklinbbq/
Instagram: https://www.instagram.com/explore/locations/377629193/bs-cracklin-bbq/

Atlanta

2061 Main Street NW,
Atlanta, GA 30318
678-949-9912

Closed Monday
Tuesday- Thursday 11 am to 9 pm
Friday and Saturday 11 am to 9 pm
Sunday 12 pm until 7 pm

Savannah

12409 White Bluff Road,
Savannah, GA 31419
912-330-6921

Thursday thru Saturday 11:00 AM - 9:00 PM
Sunday 12:00 PM - 6:00 PM

TFP BBQ Ep. 73 - Wayne Baker of Baker Boys BBQ

Mon, 24 Sep 2018 19:00:00 -0500

Wayne Baker grew up in Luling, Texas eating classic central style barbecue. His youth was also spent competing in BBQ cookoffs with his dad Phil. Both of these experiences helped shape what would eventually become Baker Boys BBQ, opened in Gonzales, Texas in 2015. Serving traditional Texas BBQ staples like brisket, ribs, and housemade sausage combined with unique offerings like their acclaimed stuffed chicken leg, Baker Boys has been a welcome addition to the barbecue scene. Wayne and Phil Baker cook their meats on gravity fed Stumps charcoal smokers ( https://stumpssmokers.com/ ) which provide a consistent heat and different flavor to the meats than is normally found in Texas 'cue.

Catch them online at
Facebook: https://www.facebook.com/BakerBoysBBQ/
Twitter: https://twitter.com/bakerboysbbq

Baker Boys BBQ 1404 N Sarah Dewitt Dr Gonzales, Texas Monday - Friday 10am - 6pm Saturday 10am - 4pm

TFP BBQ Ep. 72 - Epic Hogtripping Road Trip Recap

Mon, 17 Sep 2018 19:00:00 -0500

We drove almost 3,000 miles to visit nearly twenty restaurants for our #hogtripping adventure. We recap the trip with our traveling band of BBQ friends Chris Wood, Eric Ulery, Andrew Stowell, Terry Osborn, and Jimmy Ho. Having traveled from east Texas through Tennessee, North Carolina, South Carolina, and Georgia, we stopped at as many BBQ places as we could with the focus of the trip being whole hog cooking.

Stay tuned to the end of the episode for a t-shirt giveaway!

We were fortunate to record interviews with Sam Jones BBQ (episodes 70 and 71) and have episodes airing in the near future with Zach Parker of B.E. Scott's Bar B Que in Lexington, Tennessee and also an interview with Bryan Furman with B's Cracklin Barbeque in Atlanta. Give those a listen to hear about some great family owned businesses. The Carolinas have been hit hard by Hurricane Florence which caused massive widespread flooding and destruction. If you have the means and would like to donate to help this wonderful region of America, one option is Operation BBQ Relief. Operation BBQ Relief is an organization that mobilizes to disaster hit areas and provides meals for those communities. If you'd like to donate, please go to https://operationbbqrelief.org

TFP BBQ Ep. 71 - Sam Jones and Michael Letchworth Pt2

Mon, 10 Sep 2018 19:00:00 -0500

Sam Jones is one heck of a storyteller and that skill is no more apparent than in part two of our interview with him and Michael Letchworth. This episode details some of the challenges Sam and Michael faced during the construction phase of their restaurant and what they did to navigate the problems that come along with opening a restaurant. In this wide ranging interview we discuss everything from Sam and Michael's strong friendship to their very different musical tastes, the origins of the famous Skylight Inn capitol dome and how Skylight Inn got its name. Sam and Michael are two of the busiest men one is likely to meet and we cannot thank them enough for being so generous with their time and for inviting us to hang out and learn some invaluable lessons about barbecue, business, and life. They're great people with a great restaurant. The barbecue world lost a legend recently, and Sam Jones lost a dear friend when Garry Roark of Ubon's BBQ in Yazoo City, Mississippi passed away. In this episode Sam mentioned a podcast he did with Garry and other barbecue friends. Here is the link to that podcast. We hope you'll give it a listen and keep the Roark family in your thoughts. https://www.spreaker.com/user/10580793/ep-14-the-big-apple-bbq-part-one

TFP BBQ Ep. 70 - Sam Jones and Michael Letchworth

Sun, 09 Sep 2018 19:19:55 -0500

Having grown up in a family whose history in barbecue could be traced back to the 1800's, whole hog cooking was something that had always been a part of Sam Jones' world. Despite being reluctant to make barbecue a career as young man, Sam returned to the business full time when his grandfather Pete Jones, founder of Skylight Inn, became ill.

Sam navigated Skylight Inn through tough times after Pete's death and helped make the business thrive and prosper. Sam has a strong business mind and wanted to create a restaurant of his own, still focused on whole hog cooked the traditional way over wood burned down to coals, but something that would stand on its own and not be seen as a carbon copy of the now famous Skylight Inn. Together with his longtime friend and business partner Michael Letchworth, they opened Sam Jones BBQ in Winterville, North Carolina in the fall of 2015. Check out part one of our interview with Sam and Michael where we discuss the history of Skylight Inn and its unique way of cooking and serving whole hog, and how the mindset of not being afraid to ask questions and to learn lead to the eventual creation of better processes for running a successful business and brand. Sam Jones BBQ online at: http://www.samjonesbbq.com/ 715 WEST FIRE TOWER ROAD

WINTERVILLE, NC, 28590

MONDAY — SATURDAY
11AM — 9PM

SUNDAY
11AM — 8:30PM

Skylight Inn BBQ online at: https://www.skylightinnbbq.com/

4618 S Lee St, Ayden, NC 28513

Monday - Saturday
10 am–7pm

Closed Sunday

TFP BBQ Ep. 69 - Cooking Classes and Catering with Dylan Taylor

Mon, 03 Sep 2018 19:00:00 -0500

Dylan Taylor has built up quite the resume at a very young age. After working at highly acclaimed BBQ spots such as Terry Black's, La Barbecue, Truth Barbeque, and 2M Smokehouse (among others), Dylan decided the time was right to start working toward opening his own place. While he scouts out possible locations, Dylan has launched Taylor Barbecue Catering, available for medium to large barbecue catering requests. In addition to the catering options, Dylan also offers restaurant consulting services as well as fully immersive, hands-on cooking classes.

Students who attend Dylan's classes learn the cooking process of any and all barbecue meats from start to finish. Dylan has class options that include everything from instruction on seasoning, trimming, cooking, and slicing meats to fire management, sausage making, and more. The services he provides are all encompassing and provide a rare opportunity for aspiring barbecue cooks to learn from someone with his level of expertise. In this episode we discuss Dylan's classes, catering options, and future restaurant plans as he gears up to make the next big leap in an already acclaimed barbecue career. To contact Dylan about catering or classes go to: www.taylorbbqcatering.com

TFP BBQ History Ep. 68 - Classic BBQ Joints

Mon, 27 Aug 2018 19:00:00 -0500

As we continue to highlight the history of Texas BBQ, we spend time in this episode discussing some of what we consider the classic Texas BBQ joints. While craft barbecue is all the rage and is a great experience, its popularity has often made some of the long tenured places become less discussed.

In order to be considered for what we're calling a classic joint, the business has to be at least 50 years old. We of course highlight the famous historic places such as Louie Mueller, Smitty's, and City Market in Luling, we also spend time discussing some of the lesser known spots that provide a great experience and look into the past such as Giddings City Market and Novosad's BBQ and Sausage Market. In all we discuss over twenty spots in this episode that barbecue fans should stop in if they get the chance.

We'd love to hear from our listeners on any spots we might have missed that have a long history. Contact us on social media or via e-mail and let us know your favorite historic barbecue stops and we'll do our best to highlight them all in a future episode.

Twiter: @bbqpodcast

Instagram: @talesfromthepits

E-mail: talesfromthepits@gmail.com

TFP BBQ Ep. 67 - Hays County Barbeque Interview

Mon, 20 Aug 2018 19:00:00 -0500

Hays County Barbeque

The BBQ flame was ignited in Michael Hernandez after a memorable trip to Lockhart. Shortly thereafter, armed with a steadfast belief in their dream, Michael and Asenette Hernandez pushed all of their chips to the middle of the table and went headfirst into the barbecue business. In eleven years they've gone from owning a small place purchased from a former owner, then to their own small space, and have now opened a huge BBQ complex in San Marcos dedicated to providing a great and unique customer experience.

Hays County Bar-B-Que is located right off the freeway in San Marcos and is open seven days a week to serve its community's barbecue needs. With a newly opened full bar in a building behind the restaurant that can accommodate large parties and will showcase live music on weekends, Hays County is one of Texas' premier barbecue destinations for an affordable good meal in a laid back atmosphere. Michael's dedication to preserving Central Texas traditions can be felt in the food itself and the pits the meat is cooked on. With a unique octagonal shape and flat top lids, the steel smokers are reminiscent of the famous Lockhart brick pits and all of the pitmasters at Hays are taught to cook by feel without the aid of temperature gauges on any of the flat top pits. Every square foot of the place has personal meaning to the Hernandez family who built the space almost entirely themselves and have worked tirelessly to achieve their dream. From the classic car memorabilia that line the walls to the sturdy wood bar Michael built himself, the space is filled with personal touches. Hays County is open seven days a week, and open for dinner service as well. The bar is open into the later evening on weekends and expect to see the return of live music soon. Say hello to Michael, Asenette, and Aaron Hernandez as well as Jessie, Omar, Zach, and the crew when you visit!
1612 South IH-35
San Marcos, Texas 78666

www.hayscobbq.com Twitter: https://twitter.com/Hayscobbq Facebook: https://www.facebook.com/HaysCoBBQ/ Hours of Operation:
Monday 11am - 9pm
Tuesday 11am - 9pm
Wednesday 11am - 9pm
Thursday 11am - 9pm
Friday 11am - 10pm
Saturday 11am - 10pm
Sunday 11am - 4pm or till sold out

TFP BBQ Ep. 66 - Tejas Market, Bakery, and Sausagewars

Mon, 13 Aug 2018 18:51:09 -0500

The Tejas crew keep pushing the envelope on what great BBQ is and can be, and their latest projects are a showcase of their creativity. In the last couple months Scott, Greg, and the team have begun making their own sausage. While classic varieties such as an all beef Czech style and kielbasa are part of the rotation, Tejas has been also been hard at work with creative sausages such as linked versions of their Brisket and Blues and House prime sandwiches. In keeping with the spirit of the Tejas name, barbacoa boudin, elote sausage and chili relleno sausage have also been offered as specials and have been met with much acclaim.

Another project that has been in the works at Tejas for some time is a market and bakery expansion of the business which will provide an outlet for co-owner Michelle Holland's great baked items, cold deli sandwiches, and of course chocolate. That project continues to move along and Tejas is hopeful to have the expansion completed in the fall of 2018. Catch them online: http://tejaschocolate.com/ Facebook: https://www.facebook.com/TejasChocolate/ Twitter: @tejaschocolate Instagram: tejaschocolate

200 N. Elm Street

Tomball,TX 77375

Tuesday – Friday 11:00 – 6:00 or sell out
Saturday – 11:00 – 5:00 or sell out
Closed Sunday & Monday

TFP BBQ Ep. 65 - Tejas Chocolate and BBQ

Mon, 06 Aug 2018 19:00:00 -0500

Tejas Chocolate and Barbecue began as a curiosity on how to make bean to bar chocolate and has evolved into one of the best and most creative restaurant experiences in Texas. After a successful launch of their housemade chocolate business, the first of its kind in the state, owners Michelle Holland, Scott Moore Jr., and Greg Moore began setting their sites on the next phase of their operations, barbecue.

With Michelle and Scott's creativity along with Greg's chef background, Tejas launched their barbecue program with an innovative menu that included smoked meats along with innovative sandwiches such as the brisket and blues (brisket, blue cheese, cherry tomato and red onion) and bird and bacon (turkey, bacon and avocado with fried egg) and signature sides such as their now famous carrot souffle.

The BBQ world would soon take notice and Tejas quickly gained the reputation as one of the top destinations in Texas. Equipped with just one pit bought off Craigslist at the start of the business, Tejas' popularity exploded and a 1,000 gallon Moberg pit was soon added to the roster. As the accolades poured in, Tejas continued to refine and innovate their menu, and to date keeps improving upon an already stellar operation. Catch them online: http://tejaschocolate.com/ Facebook: https://www.facebook.com/TejasChocolate/ Twitter: @tejaschocolate Instagram: tejaschocolate

200 N. Elm Street

Tomball,TX 77375

Tuesday – Friday 11:00 – 6:00 or sell out
Saturday – 11:00 – 5:00 or sell out
Closed Sunday & Monday

TFP BBQ Ep. 64 - Tom Micklethwait

Mon, 23 Jul 2018 18:59:50 -0500

While it has become commonplace in today's Texas BBQ explosion to see carefully sourced proteins, inventive sides, scratch made desserts, craft bread, and housemade pickles, this was not always the case in barbecue. Smoked meats have been available for quite some time in the Lone Star State, but all of the accompaniments were often an afterthought or not even served at all.

Tom Micklethwait is one of the true pioneers of the modern barbecue movement that has helped the industry evolve into a true dining experience. From the very beginning of Micklethwait Craft Meat's days at their tiny trailer in east Austin Tom and his crew have believed in making as much as possible from scratch, even building out the trailer with his own hands, and serving more than just the classic fare. Micklethwait was among the first to make their own bread and pickles along with serving innovative non-meat menu items such as their now famous jalapeno cheese grits, moon pies, and more. Tom has also been at the forefront of the creative sausage boom that has hit barbecue the last several years. What he and the team have been able to do out of a tiny trailer that he renovated himself is nothing short of astounding.

Over the years the accolades poured in and Micklethwait is now considered one of the top BBQ establishments in all of Texas. In this episode you'll hear about Tom's early days playing in bands, his baking, butchery, and sausage making background, and big plans for the next phase of his career with Micklethwait Market and Grocery opening in Smithville, Texas in the fall of 2018. With plans to keep the trailer open in Austin in addition to serving the regular Micklethwait menu along with specials and a retail market and grocery section of the Smithville space, Tom is once again bringing his creativity to the BBQ world in this unique setup.

Catch Micklethwait Craft Meats at their trailer 1309 Rosewood Ave. Austin, TX
Open Tues – Sun | 11am until sold out

https://craftmeatsaustin.com/

Facebook: https://www.facebook.com/MIcklethwaitCraftMeats

Twitter: https://twitter.com/CraftMeats

Instagram: https://www.instagram.com/craftmeats/

TFP BBQ History Ep. 63 - Bobby Mueller

Mon, 16 Jul 2018 06:00:00 -0500

Texas BBQ History - Bobby Mueller

As part of our continuing series on the history of Texas barbecue, we bring you a very special episode about the history of Louie Mueller Barbecue and the legacy of the late Bobby Mueller.

Bobby's sons Wayne and John Mueller sat down separately with us to discuss growing up in the BBQ business with their grandfather, Louie Mueller, and dad Bobby. You'll hear in this episode about the legendary work ethic of Bobby Mueller, the growth of the business, and the famous Mueller tradition of the first bite of brisket at the ordering counter.

Few names in the barbecue world are as respected as the Mueller name, and for good reason. With roots tracing back over 70 years and a lineage of great barbecue that spans throughout the state and even nationwide, the shadow cast by Bobby Mueller is as large as any.

TFP BBQ News Ep. 62 - BBQ News July 2018

Sun, 15 Jul 2018 19:43:06 -0500

In a news roundup for the month of July, we discuss some pitmaster changes, new BBQ restaurant announcements, BBQ closings, and more.

Jason Tedford, longtime assistant pitmaster at Louie Mueller Barbecue, has left the restaurant and is now working in the kitchen at Saint Arnold Brewery in Houston.

John Brotherton has announced he is opening Liberty Barbecue in Round Rock alongside Tre Dotson of Tortuga flats.

Brendan Lamb, who recently left La Barbecue, is starting Smiley's Barbecue in Fort Worth armed with pits from a relatively unknown pitmaker out of Cummings, Georgia, Primitive Pits.

The gas station that housed Texas Monthly Top 50 joint BBQ on the Brazos is under new ownership, and BBQ on the Brazos is no longer serving out of there. A new location will hopefully be announced soon.

Joel Garcia, formerly of Terry Black's, has moved to the Rio Grande Valley and is working on opening a new business in Weslaco.

Brett Boren is taking Brett's BBQ to a brick and mortar. Brett's Backyard BBQ is launching east of Austin, keep an eye out for more news.

There is some exciting BBQ news both in the pit building world and news on Las Vegas barbecue that we'll be discussing in the near future as well.

Congratulations to jsd_tx (John) on winning our BBQ swag giveaway!

We are embarking on a 3,000 mile road trip through nine states. Follow along on Instagram for updates!

We have another Doubleback BBQ pop-up dinner on Saturday, July 21st at The Hop Stop in Humble, TX

TFP BBQ Ep. 61 - The Evolution of Louie Mueller Barbecue

Mon, 09 Jul 2018 19:00:00 -0500

The aura, history, and feeling one gets walking into the hallowed dining room at Louie Mueller Barbecue is unparalleled. The smoke lined walls, the brick pits, and many of the roots of modern day Central Texas style smoked meats can be traced back to the historic former gymnasium in Taylor that has been home to the Mueller family's restaurant operations since 1959.

While the Mueller family is acutely aware and protective of their family legacy, they've always understood the importance of growing with the times to provide their restaurant patrons the best possible experience. The late Bobby Mueller and son John expanded the restaurant circa the year 2000 to add more seating in the form of a screened in room adjacent to the original main dining room. Bobby's son Wayne came back to the family business in 2007 to learn from his father. After Bobby Mueller's sudden passing in 2008, Wayne carried on the family restaurant legacy in Taylor, keeping the Louie Mueller Barbecue name in the upper echelon of Texas barbecue. As Wayne continued to operate the restaurant as the owner and pitmaster from 2007 to present day, he realized that it was time for Louie Mueller Barbecue to update itself to the times to better serve its guests. In early 2018 Wayne applied for a full liquor license and began plans for a patio expansion for the restaurant. Noticing that the influx of tourists and BBQ enthusiasts flocking to the restaurant made it harder for Taylor residents to go to the restaurant on a regular basis for an easy meal, Wayne wanted to add outdoor seating as well as a bar menu option for folks to have a quicker, simpler way to get food from the restaurant. The patio expansion is nearing completion with some minor build outs and cosmetic upgrades still to come, and soon a night time dining option will be possible at Louie Mueller Barbecue while still preserving the classic experience of walking into the original dining room and having the barbecue equivalent of a religious experience as the customer gets their brisket end communion piece at the front counter. The times are changing and so is Louie Mueller Barbecue, but the Cathedral of Smoke remains intact as one of the quintessential food experiences in Texas.

TFP BBQ Ep. 60 - LeRoy and Lewis BBQ

Mon, 02 Jul 2018 19:00:00 -0500

Evan LeRoy's BBQ journey began in the backyard with his dad, took him all the way to New York to cook Texas barbecue, then back to Austin where he made Freedmen's bar one of the premier BBQ destinations in Texas. After a few years at Freedmen's, Evan was ready to strike out on his own. Along with business partners Nathan and Sawyer Lewis, plans were made to open a brewery and restaurant serving Evan's creative menu alongside Lewis' craft beers. While the brewery remains in development, Evan and Sawyer are operating the LeRoy and Lewis BBQ truck parked at 121 Pickle Road next to Cosmic Coffee and Beer in the South Congress area of Austin. Open five days a week for lunch and dinner, Evan and his team of talented cooks (including Brad Robinson who was kind enough along with Evan to join us for this interview) are serving some of the best, most innovative barbecue in Texas; New school BBQ with old school service. With a strong team and a commitment to hyper-local fresh product and the highest quality proteins, the flavor and cooking execution of the LeRoy and Lewis menu is second to none. With rotating items such as sliced beef cheek, Sichuan peppercorn beef ribs, firebox roasted sweet potatoes, and their acclaimed smoked and seared burger (available for dinner only), there is always an interesting and delicious menu available from Evan and crew.

Check them out online at https://leroyandlewis.com/

Twitter: @LeRoyandLewis

Instagram: @LeRoyandLewis

121 Pickle Road, Austin Texas (Near S. Congress and just North of Ben White/Hwy 71)

Hours:

Wednesday - Sunday
11 am - 9 pm

TFP BBQ Ep. 59 - Reveille BBQ Interview

Mon, 25 Jun 2018 19:23:23 -0500

Reveille Barbecue Co. is a newcomer to the barbecue scene in Texas. Currently operating out of a trailer in Magnolia (a suburb north of Houston), Reveille was started by co-owners/pitmasters James McFarland and Michael Michna.
James began chasing his BBQ dreams a few years ago and quickly built a resumÃ© working at The Pit Room and Tejas Chocolate and Barbecue. Michael had a passion for cooking barbecue dating back to his days in the armed services and continuing into his career as a firefighter. The two met and became friends years ago and began making barbecue for cookoffs and special events. After several years of dreaming about opening a business, the dream began to become a reality in 2017. With a lot of hard work, planning, encouragement from friends and family, and the purchase of a custom built reverse flow smoker built by Arnis Robbins of the acclaimed Evie Mae's Pit Barbeque, Reveille became a reality. Reveille opened in May of 2018 serving strong representations of many of the smoked meat staples along with non-standard sides such as blistered shishito peppers and a version of Mexican street corn with a Texas spin. Currently open Saturday and Sunday starting at 11 am with plans for expanded hours in the coming months, the future is bright for Reveille Barbecue Co. Be sure to pay attention in the episode to hear about our newest giveaway courtesy of Reveille Barbecue Co.

Check them out online at https://www.reveillebbq.com/
and on Instagram at https://www.instagram.com/explore/locations/116218828968987/reveille-barbecue-co/

TFP BBQ Ep. 58 - Breaking BBQ News and upcoming openings

Mon, 18 Jun 2018 21:38:13 -0500

This week we recap the biggest news and happenings around the world of barbecue, including a big pitmaster departures at Franklin Barbecue and La Barbecue.
We also talk about the latest word on upcoming BBQ joints opening in the near future such as The Switch, Blood Bros., Micklethwait, and more. A quick word on our recent Doubleback BBQ pop up as well as a final thank you to everyone who helped make the Santa Fe High School benefit the success it was. Tune in every week to hear more stories and interviews!

TFP BBQ Ep. 57 Flores Barbecue Interview

Mon, 11 Jun 2018 19:02:59 -0500

Growing up close to Lockhart (the barbecue capitol of Texas) ignited the passion for smoking meat at an early age for Michael Wyont. Soon after attending culinary school, Michael decided to enter the barbecue world, working at Black's BBQ before deciding to strike out on his own.

The Wyonts originally opened the Flores Barbecue trailer - named after Michael's maternal side of the family - in Michael's hometown of San Marcos. There were some logistical issues in San Marcos, and the Wyonts began evaluating options for to grow their business. They eventually settled on Whitney, Texas, where Hali had family roots, and reopened. It wasn't long after opening in Whitney that Daniel Vaughn made his way to the Flores trailer and wrote a positive article on their barbecue. A short time later, Flores made the coveted Texas Monthly Top 50 list and the crowds grew larger. Armed with a new pit - the first commercial Moberg Smoker - and a new brick and mortar, Flores Barbecue continued to flourish and serve top notch barbecue. Flores serves the staple barbecue items of brisket, ribs, housemade sausage and sides, but also pays homage to Michael's heritage with specials like carnitas on homemade tortillas as well as Mexican rice. Flores keeps improving on their already strong product and is a name to watch in the coming years as their commitment to quality is unwavering. Catch Flores Barbecue in Whitney Texas 2222 SH 22 Whitney, Texas Call (254) 580-3576 Open Thursday through Sunday https://www.facebook.com/FloresBarbecue/ Twitter @floresbarbecue https://www.instagram.com/flores_barbecue/

TFP BBQ Ep. 56 Helberg Barbecue Interview Part 2

Mon, 28 May 2018 19:00:00 -0500

After deciding to move to Texas, Phillip and Yvette Helberg began looking for a large spread of land where they could live and farm the land. They found a perfect spot outside of Waco to put down roots, and began to make plans for the next phase of Helberg Barbecue.

They source responsibly raised meats and plan to use as much product grown on their land as possible for their menu. With unique items like Filipino seasoned pork and homemade Zwieback rolls stuffed with smoked meats, Helberg offers something different from the average menu.

After purchasing an old trailer and renovating it, they found a spot to set up shop and serve their barbecue. Open Thursday through Saturday for breakfast and lunch at Pinewood Coffee Bar, Helberg Barbecue is a new addition to the growing Waco barbecue scene.

Catch Helberg Barbecue at:
https://www.helbergbarbecue.com/
https://twitter.com/HelbergRanch
Intagram: HelbergBarbecue

2223 Austin Ave, Waco, TX

Open Thurs-Sat 7-10:30 for breakfast

11-sold out for lunch

TFP BBQ Ep. 55 Helberg Barbecue Interview Pt 1

Mon, 28 May 2018 19:00:00 -0500

Phillip and Yvette Helberg met on a cruise ship where he was an employee and she was a guest. The love affair started soon after and Phillip, a native Texan who moved to California to be with Yvette, became interested in cooking. His attention turned quickly to smoked meat following a trip to Texas where he and Yvette had some of John Mueller's barbecue. They purchased a small retail pit and began experimenting. After a lot of backyard cooks for friends and family, Phillip and Yvette began to think this could become a profession. They started an event planning company which included catering, but soon found the catering portion of their business becoming increasingly popular. All this time as the business was growing, Phillip missed his home state of Texas. Together they decided to take the plunge and make the move from California to Texas and launched Helberg Barbecue in Waco in the spring of 2018. Catch Helberg Barbecue at: https://www.helbergbarbecue.com/ https://twitter.com/HelbergRanch Intagram: HelbergBarbecue 2223 Austin Ave, Waco, TX Open Thurs-Sat 7-10:30 for breakfast 11-sold out for lunch.

TFP BBQ Ep. 54 - One year show anniversary and an important fundraiser for Santa Fe

Mon, 28 May 2018 12:04:52 -0500

We've reached the one year mark of the show, and could not be more excited for how the first year has gone and for all of the things lined up for year two. We reflect back on some of the highlights of the last year in this episode and talk about all of the great people in and around the BBQ world that we've been fortunate to meet through the show.

The most important part of the episode, however, is a bit of news surrounding a tragic event in the state of Texas. Following the horrific school shooting at Santa Fe High School, we were asked by Doug Shultz, a friend of ours and fellow barbecue fan, to help organize what we at first thought would be a small barbecue fundraiser to help the victims' families. The event, much to our shock, has turned into a massive benefit complete with some of our great friends in the barbecue world and in the Houston area helping us cook and serve the food as well as donating some wonderful prizes that will be raffled and auctioned off to raise money for the Santa Fe Strong Memorial Fund. Advantage BMW/Mini has generously offered to host and facilitate much of the event. We have been fortunate to have been offered assistance from Roegels Barbecue Co, Pappa Charlies Barbeque, Buck's Barbeque Co., Brett's BBQ, and Bourbon Legends BBQ. Incredible meat donations have been provided by Ruffino Meats and Doreck's Meat Market. Every dollar from the food, raffle, and auctions will be donated to the Santa Fe Strong Memorial Fund. Event Details:

Santa Fe Strong BBQ Fundraiser
Where: Advantage BMW, 400 Gulf Fwy S., League City, TX
When: Saturday, June 2nd, noon-4 PM
Food: Two meat with two sides plates available with $10 donation

Raffle prizes include autographed Houston Texans memorabilia, chartered fishing trips, BBQ gift cards from Opie's BBQ, Brotherton's Black Iron Barbecue, John Mueller Black Box BBQ, Buck's Barbeque Co., Grizzly coolers, Hopper Moonwalks, Nothing Bundt Cakes, Astros tickets, and much more. We hope all can attend and help us raise a lot of money for this fund. If you are unable to attend but would like to donate, please go to texasfirstbank.com and donate directly.

TFP BBQ Ep. 53 - Corkscrew BBQ Interview part 2

Mon, 21 May 2018 19:57:19 -0500

Listen in to part two as Will and Nichole Buckman buy their first Oyler and discuss their move to their new location in Old Town Spring, Tx.
We also talk about their consistency, selection of meat sources, and their obsession with order accuracy.

Be sure to check out Corkscrew BBQ, one of the Texas Monthly Top 10 BBQ Joints, and order the cobbler!

www.Corkscrewbbq.com

26608 Keith Street, 77373

Spring, Texas

Open Tuesday-Saturday 11am- Sold Out

Twitter @corkscrewbbq

Instagram corkscrewbbq

TFP BBQ Ep. 52 - Corkscrew BBQ Interview Pt 1

Mon, 14 May 2018 19:00:00 -0500

Corkscrew BBQ Interview Part 1

Will and Nichole Buckman had just started a family when they decided to transition
from running a small barbecue catering business out of their home to a full fledged
business. It was a big leap of faith with two young babies at home, but the risk paid
off. Corkscrew BBQ began operating their food trailer in 2011 in Spring, Texas (just
outside of Houston) and soon began receiving acclaim.

Though both had worked in barbecue restaurants as teenagers, Will and Nichole did not do
much market research before they began cooking and selling their barbecue, which helped
give Corkscrew its unique flavors and style that set it apart from other restaurants.
Alison Cook from the Houston Chronicle took notice of Corkscrew BBQ early on and wrote a
positive review which brought them an immediate rush of new customers.

Over the next several years the Buckmans continued to perfect their craft and in 2013
made the Texas Monthly's coveted Top 50 BBQ List. The accolades continued to roll in and
Corkscrew developed a loyal and large fan base, leading to stout lines and daily
sell-outs of their product. In the summer of 2015 a building became available in the Old
Town Spring area and the Buckmans were ready. Within a few short months they renovated
the building and opened Corkscrew BBQ as a brick and mortar in October 2015.

Having transitioned to an Oyler pit during the trailer days, Corkscrew added another
Oyler to increase capacity for the restaurant. Cooking on two Oyler pits gives Will
Buckman the opportunity to put out a stellar, consistent product while still getting a
little more sleep than an offset would allow.

In the spring of 2017 Corkscrew BBQ once again made the Texas Monthly Top 50 list, this
time being placed in the top tier of barbecue in the state as the no. 7 rated joint.
Business continues to boom these days for these two hard working, family oriented
business owners. Both Will and Nichole remain dedicated to running Corkscrew full time -
the restaurant has never been open without one of them there - while also making time for
their family.

With the Buckman's commitment to serving only high quality, premium meats and
ingredients, Corkscrew BBQ stands out with top notch prime all natural brisket, Duroc
ribs, homemade cobbler and sides, and non-traditional barbecue items like tacos with
homemade green chile ranch. Corkscrew BBQ is a shining example of how great barbecue can
be when quality and customer service are held to the highest standard.

www.Corkscrewbbq.com

26608 Keith Street, 77373

Spring, Texas

Open Tuesday-Saturday 11am- Sold Out

Twitter @corkscrewbbq

Instagram corkscrewbbq

TFP BBQ Ep. 51 - Franklin Fans round table

Mon, 07 May 2018 19:00:00 -0500

We love meeting up with fellow barbecue fans to eat and talk 'cue, and there's no better place for that than the tailgate atmosphere that is the Franklin Barbecue line. When we decided to make our yearly pilgrimage to Franklin, we asked if any friends and listeners to the show would like to join us.

A crew of nine of us arrived early on a Friday morning to wait our turn for some of the famed smoked meats from Franklin Barbecue. From Houston to San Antonio to Austin, we convened from different parts of the state to talk barbecue and decided to turn on the microphones! Some of the topics we discuss include our first eye opening barbecue experiences, which one barbecue joint each of us would want to bring on a deserted island, and what joints we're looking forward to going to next. This episode includes tons of shoutouts including Feges BBQ, Zavala's Barbecue, LeRoy and Lewis, Louie Mueller BBQ, and many more. Joined by our friends Justin Catrett, Taylor and Terry Osborn, Cory Gregg, Spencer Hoffman and others, we had a blast talking barbecue and then of course eating copious amounts of meat once we got to the ordering counter. Many of our group of course couldn't stop there and ended up at various places such as Terry Black's, LeRoy and Lewis, and Truth Barbeque. From a semi serious discussion of great barbecue to building a life raft out of Truth cakes, listen in and join us out on the trail sometime!

Be sure to subscribe, rate, and review us on your preferred listening app. Tell a friend and help us grow!

Twitter: @bbqpodcast

Instagram: TalesFromthePits

TFP BBQ History Ep. 50 - BBQ History project introduction

Mon, 30 Apr 2018 19:00:00 -0500

The history of barbecue in the state of Texas cannot be confined to one story, one influence, or even one method of cooking. In a state this size with so much history, barbecue styles vary based on different influences throughout the regions of the state.

Low and slow or hot and fast? Pork or beef? sauced or dry? Oak or mesquite? We wanted to explore where the primary origins of Texas Barbecue came from and how Texas has not one, but multiple signature styles of barbecue

We are documenting Texas' barbecue history in a series of episodes where we will discuss our research and interview people from different regions to help provide a unique insight into what made Texas barbecue what it was and what it is today.

We will concentrate our efforts into four primary styles with unique traditions. Here's a quick overview:

East Texas draws much of its barbecue roots from slavery in the 19th century which resulted in a heavy southern barbecue influence. Pork is prevalent in this region and saucing of meat is a common occurrence.
South Texas to this day maintains a rich barbecue tradition of barbacoa due to its proximity to Mexico and large Mexican American population.
Central Texas barbecue draws from its Czech and German immigration with sausages made from meat trimmings and simply seasoned meats. Meat Markets sold barbecue from the counter and patrons grabbed items like pickles and bread off the store shelves, leaving unused condiments to be shared.
West Texas barbecue origins go back to cattle trails and live fire cooking. Mesquite is the prominent wood type and logs are burned to coals with meats cooked over direct heat to give a distinct grilled flavor.

Listen in to this episode as we get prepared to dive headfirst into this project!

Note that we will continue our more standard episodes in between as the interviews and locations will take some time to cover. These will be marked with BBQ History in the title.

Please remember to subscribe to us in your favorite podcast app!
Catch us on twitter @BBQPodcast and on instagram at TalesFromthePits

TFP BBQ Ep. 49 - Feges BBQ Pt 3

Wed, 25 Apr 2018 06:00:00 -0500

The conclusion of our interview with Patrick Feges of Feges BBQ

Leaving Killen's BBQ and joining the staff at Southern Goods afforded Patrick Feges the chance to continue composing smoked meat dishes in non-traditional ways, and also made it possible for Patrick to cook whole hogs more often. Whole hog cooking had become a passion for Patrick, and his reputation as a talented hog cooker was growing in Houston.

While Patrick was furthering his career in preparation for owning his own business, so was his wife and eventual business partner, Erin Feges. Erin's resume included stints at fine dining restaurants in New York as well as running the kitchens at Plonk Wine Bistro and Main Kitchen at the Marriott in Houston. Erin's experience developing menus for Blacksmith Coffee and Anvil Bar along with a position at Camerata Wine Bar made her one of Houston's most well-rounded and versatile chefs. After years of searching for the right spot and right opportunity to utilize their diverse skill sets, Erin and Patrick were given an opportunity to open a Feges BBQ outpost in the food court at Greenway Plaza. With an expansive and creative menu of smoked meats and sides, Feges BBQ has been an immediate hit amongst its early diners. While plans are still in place for a more traditional restaurant brick-and-mortar, the Greenway Plaza set-up provides these two talented chefs with the opportunity to build an audience and make their mark on the barbecue scene. Be sure to follow Tales From the Pits on Twitter @BBQPodcast and Instagram @ Talesfromthepits Feges BBQ WWW.fegesbbq.com Twitter: fegesbbq

Location:

3 Greenway Plaza Ste C210
Concourse Level – The Hub
Houston, TX 77046

Monday-Friday, 11am-3pm

If you've never been to 3 Greenway plaza, here is a video on how to park: https://twitter.com/twitter/statuses/984784762861744128

TFP BBQ Ep. 48 - Patrick Feges of Feges BBQ part 2

Mon, 23 Apr 2018 20:13:49 -0500

Join us for part two of our interview with Patrick Feges of Feges BBQ. After receiving his medical discharge from the Army and completing culinary school, Patrick Feges embarked on his cooking career. Following a brief stint manning a Mongolian grill, Patrick got an opportunity at one of Houston's longest established great restaurants, Brennan's. Working in a high volume fine dining restaurant was a vital step in Patrick's career, and when Underbelly opened Patrick saw another chance to become an even more versatile chef. While at Underbelly, Patrick continued to hone his barbecue craft and began doing pop-ups at bars under the Feges BBQ name. The creative freedom given to the staff at Underbelly allowed Patrick to begin using non-traditional ingredients to start developing his own brand of barbecue. After a successful stint at Underbelly, Patrick was offered a position at acclaimed chef Ronnie Killen's new barbecue venture, Killen's BBQ. Killen's BBQ was a high volume, high quality barbecue restaurant from the beginning and helped Patrick learn how to pace a line and process orders rapidly while cooking in large quantities daily. With one year running the block and managing the kitchen at Killen's BBQ under his belt, it was time for Patrick to take the next step in his career. An opportunity as a sous chef came about when fellow Underbelly alum Lyle Bento opened Southern Goods in The Heights. Patrick was given the chance to continue working towards opening his own barbecue restaurant while adding smoked elements to the Southern Goods menu.

TFP BBQ Ep. 47 - Feges BBQ Pt 1

Mon, 16 Apr 2018 21:41:07 -0500

We have told a lot of stories about people in the barbecue world and the different paths that have taken them to a career in smoked meats. While we have respected all of these stories, we are honored and very humbled to have Patrick Feges tell his story on our show.

After joining the Army after high school, Patrick was deployed to South Korea and later to Iraq right in the thick of the war in 2004. It was in Iraq that Patrick was struck by a mortar and gravely injured. Through a series of incredible circumstances Patrick survived his injuries. With his combat days over, Patrick continued to serve while awaiting medical discharge. During this time he was given a Brinkman pit from a fellow serviceman, which started him on his path to barbecue which included some incredible detours at some of the best restaurants in Houston such as Brennan's, Underbelly, Killen's Barbecue, and Southern Goods. Tune in to this episode to hear Patrick's incredible story of survival and be sure to subscribe to the show as we will post additional episodes with Patrick that delve into his extensive career in the culinary world and the opening of Erin and Patrick Feges' first barbecue restaurant, Feges BBQ. Erin's incredible resume as a chef working for some of the top chefs in the country as well as running the kitchens for Plonk Bistro, Marriott's Main Kitchen and developing menus for the Clumsy Butcher Group paired with Patrick's smoked meat prowess and culinary background make Feges BBQ one of the most unique and creative barbecue menus around. Feges BBQ WWW.fegesbbq.com Twitter: fegesbbq

Location:

3 Greenway Plaza Ste C210
Concourse Level – The Hub
Houston, TX 77046

Monday-Friday, 11am-3pm

If you've never been to 3 Greenway plaza, here is a video on how to park: https://twitter.com/twitter/statuses/984784762861744128

TFP BBQ Ep. 46 - What's Going On - Loro, Feges, Banger's and more

Mon, 09 Apr 2018 19:00:00 -0500

Tales From the Pits has been traveling and eating barbecue.

We've been out on the BBQ trail quite a bit over the last couple of months, and
the foreseeable future looks just as busy. In this episode we reflect on new restaurant
openings including our extended thoughts on Loro, the new Asian smokehouse restaurant
from acclaimed chef Tyson Cole and Aaron Franklin of the world famous Franklin Barbecue.

We've also been to the newly opened Feges BBQ in Houston and provide some early
feedback on their newly launched venture.
Also included in the episode are some words on recent trips to Bodacious Bar-B-Q, LeRoy
and Lewis BBQ, Banger's in Austin on their recent whole hog cooking, and much more.

The near future looks bright on the BBQ front as we'll be going to both the Houston BBQ
Festival and the Red Dirt BBQ and Music Festival. We're getting deeper into research
and recording for our History of Texas BBQ Series and will be continuing on the road with
that in the coming months.

We also get into the early entries we've received in our Yeti cooler full of goodies giveway and some fan
shoutouts from some of the many great listeners that have contacted us.

Catch us out on the road and say hi and be sure to subscribe, rate, and review us on
your preferred listening app. Tell a friend and help us grow!

Twitter: @bbpodcast

Instagram: TalesFromthePits

TFP BBQ Ep. 45 - Red Dirt BBQ Fest - Chase Colston

Mon, 02 Apr 2018 07:20:00 -0500

For years Chase Colston dreamt about bringing a festival to downtown Tyler, Texas. His persistence paid off when after years of trying, Chase was able to convince his employers at Townsquare Media to help him launch the Red Dirt BBQ and Music Festival. Held every spring since 2014, the festival has grown every year into one of the best in Texas.

The 2018 barbecue line up is incredible with joints like Black’s Barbecue, Bodacious Bar-B-Q, Evie Mae’s Pits Barbeque, LeRoy and Lewis BBQ, Louie Mueller Barbecue, Roegels Barbecue Co., Truth Barbeque and many more leading the way. The music line up is equally strong with Read Southall Band, Josh Weathers, Koe Wetzel, Pat Green, and headliner Aaron Watson taking the main stage. Affordable beer prices, a relaxed atmosphere, great music, and some of the best barbecue from all over the state converging in one place make this a unique festival and highly sought after ticket. VIP tickets sold out in minutes and within 48 hours the entire festival sold out this year! But wait...we’ve got tickets to giveaway! Not only was Chase kind enough to give us a pair of tickets to give away, but one lucky person is going to win a pair of VIP tickets to this year’s festival! This our “spread the word” contest. We want as many people as possible hearing the stories of these great BBQ people that come on our show. If you want to try to win the Red Dirt VIP tickets, here’s how: 1. Post your favorite bbq picture on your Instagram page, tagging us (@talesfromthepits) and red dirt (@reddirtbbqfest). 2. In the photo caption tell your followers to subscribe to our show on their favorite listening app and follow both us and Red Dirt on Instagram. 3. Tell your followers to comment on your post letting you know they’ve followed us. 4. The comment portion of the contest will end at 11:59 pm central time on Saturday, April 7th. The five posts with the most comments will be entered into the drawing for the VIP tickets.
A huge thanks to Chase Colston for this great gift for our listeners. Lead by a stout roster of great BBQ joints serving up samples by day followed by a concert featuring top Red Dirt Music acts by night, Red Dirt BBQ and Music Festival is a must attend event for BBQ and music lovers alike.

TFP BBQ Ep. 44 - Pioneer BBQ - Shawn and Amy Collins

Mon, 26 Mar 2018 19:10:16 -0500

Shawn and Amy Collins, from St. Louis and Houston respectively, met while working at a busy restaurant in Manhattan. While planning to marry Shawn was looking for barbecue wood on Craigslist when he saw a restaurant for sale. Before they knew it they were picking up and leaving the big city for the tiny town of Nixon, Texas where they would be the new owners of Pioneer BBQ.

Shawn and Amy would slowly tweak the menu, refining it to fit the food they wanted to make the way they wanted to make it. With unique items like spicy firecracker corn, spicy scorpion sauce, and some of the finest banana pudding in Texas, the Collins' have made a mark on their small town. Our interview with Shawn and Amy touches on their beginnings, the challenges of adapting to the palates of the oil workers and small town folk that are their regular clientele as well as their burgeoning "Honey and Swine" Etsy store that sells both Pioneer BBQ's rubs as well as handmade and vintage home decor. The store also features Amy's handmade clothing projects as she is a skilled tailor who went to design school. In this episode we also unveil the rules of our Yeti giveaway contest. Here are the contest rules and details: 1. Our Tales from the Pits sticker is placed at all of the following BBQ joints. 2M Smokehouse Bodacious BBQ on Mobberly Ave. Brotherton's Black Iron Barbecue Evie Mae's Barbeque John Mueller Blackbox Barbecue Opie's BBQ Pioneer BBQ Roegels Barbecue Co. Snow's BBQ Truth Barbeque 2. Take a selfie in front of our sticker at any/all of these 10 BBQ Joints to be entered into our Yeti contest. Each selfie is worth ONE entry into the contest. Each picture must be posted on Instagram and @talesfromthepits must be tagged in each photo. 3. Take a selfie in front of our sticker at any/all of these 10 BBQ Joints while holding some BBQ from any/all of the joints. Every entry with you holding food is worth TWO entries into the contest. Each picture must be posted on Instagram and @talesfromthepits must be tagged in each photo. 4. A maximum of ONE entry per person per BBQ joint is permitted; a maximum of 20 entries per person is permitted. 5. The giveaway winner will be selected at random from all eligible entries. 6. Family of Tales from the Pits hosts are prohibited from winning this prize. 7. Contest ends at 11:59 PM July 4th, 2018 The items won in the giveaway include a Yeti Tundra 45 Cooler filled with various merchandise including but not limited to shirts, hats, koozies, and stickers. Items in the cooler are subject to change. The entire giveaway prizes must be redeemed in person by the winner at a time and place mutually convenient for both the podcast hosts and the prize winner.

TFP BBQ Ep. 43 - Moberg Smokers - Sunny Moberg

Mon, 19 Mar 2018 19:07:11 -0500

Over the last year the name Moberg has burst onto the barbecue scene, but what many don't know is that the man behind the incredibly popular smokers is no newcomer to the world of pit building. Sunny Moberg has been welding since he was a teenager, and his roots in Texas barbecue stretch back to his grandfather, the founder of Smokey Denmark sausage company.

Sunny's pits, made mostly from decommissioned propane tanks, have received much acclaim from barbecue enthusiasts to acclaimed BBQ joints for their expert craftsmanship, superior airflow, and cooking efficiency. Sunny also makes the trailers for his pits, a skill he learned early on when owning a previous trailer manufacturing business. As you'll hear from barbecue up-and-comers Brett Boren (@brettsbbq) and Cody Avery (averybarbecue) as well as top pitmasters Scott Moore (@tejaschocolate) and Will Buckman (corkscrewbbq) in this episode, Moberg Smokers are built extremely well and priced fairly. Some of Sunny's clients include the aforementioned Corkscrew BBQ and Tejas Chocolate and Barbecue as well as Killen's Barbecue, Flores Barbecue, Stiles Switch BBQ and Brew, Terry Black's Barbecue, and many others including international buyers! The demand for a Moberg Smoker has gotten so high, in fact, that the wait list for a pit built by Sunny has become almost as famous as the pits themselves, but you'll hear in our interview with Sunny that he has some help on the way to speed up his process. Stay tuned to the end of the episode to hear our latest giveaway of some great Moberg Smoker merchandise! We are also only one episode away from the announcement of our epic Yeti Cooler giveaway, so be sure to subscribe to the podcast as well as follow us on social media (@talesfromthepits on Instagram, @bbqpodcast on twitter) to get all of the latest details on what we're up to. Find Moberg Smokers onthe internet: @mobergsmokers twitter: https://twitter.com/mobergsmokers?lang=en Instagram: https://www.instagram.com/mobergsmokers/?hl=en Facebook: https://www.facebook.com/Moberg-Smokers-157469770932197/ and at their website: https://mobergsmokers.com/

TFP BBQ Ep. 42 - Barbecue Road Trip Chat with Chris Wood of Primacy Meat Co

Mon, 12 Mar 2018 20:04:26 -0500

We love eating barbecue, and eating with new friends is even more fun. After online banter with Chris Wood of Primacy Meat Co. we were able to meet up with him at Truth Barbecue and the next day at Valentina's Tex Mex Barbecue to share stories of the road.

Chris was in the middle of an epic Texas barbecue road trip when we sat down next to the freeway and chatted. Listen in as he tells us about his travels.

Keep an eye on him as he launches his business in Virginia, follow him on instagram at https://www.instagram.com/primacymeatco/ and Facebook at https://www.facebook.com/primacymeatco/

Chris's entire trip included Tejas Chocolate, Corkscrew, Southern Q, Victorian's, Pinkerton's, Snow's, Truth, Louie Mueller, Taylor Cafe, Stiles Switch, Valentina's, La Barbecue, Kerlin's, Micklethwait, Texas Ranch, Black's, Smitty's, and Kreuz Market -- what a trip!

We announce not one, but TWO winners of great prizes, Mandoesc09 who won an autographed photo of Tootsie Tomanetz, and Stephen Narron who is picking up a John Mueller Black Box Barbecue shirt.

Hang on as we tell you about THREE more giveaways including some more details on the insane Yeti cooler stuffed to the brim with BBQ swag. The response from our friends in the BBQ industry has been overwhelming and we keep getting more but it's full and we're going to seal it up for the giveaway. But that's not enough, we will also have two prize packs!

We've got some great interviews coming so be sure to subscribe to us on your favorite podcast app - it really helps promote our show.

Here are a few of our favorites:

iTunes
Podcast Addict
Castbox
Podbean

Follow us on Instagram at @TalesFromthePits and Twitter @bbqpodcast or reach out to us directly at talesfromthepits@gmail.com

TFP BBQ Ep. 41 - John Mueller Black Box Barbecue

Mon, 05 Mar 2018 20:54:57 -0600

John Mueller is one of the most controversial men in the barbecue world and he's carved his niche in the industry doing things in own way. With a hot and fast method of cooking, house made sausage, tasty pork ribs, brisket stew, plus brisket and beef ribs rubbed with a heavy dose of pepper a good visit is rewarded with a unique and flavorful experience.

Don't forget the cheesy squash loaded with ladles of cheese, a rich end to a memorable meal.

John sat down with us for a fun and informative chat. In the episode we cover the time after he left Louie Mueller Barbecue to present day, including some big news from John!

We announce a new giveaway and also give an update on our Yeti cooler filled with BBQ swag that includes some very cool merchandise.

The Texas Monthly article we discussed on the episode is here: https://www.texasmonthly.com/food/of-meat-and-men/

Catch John and his crew Thursday - Sunday from 10:30am-sold out

201 E. 9th Street

Georgetown Texas 78626

Twitter @JSM_meat

TFP BBQ Ep. 40 - Roegels Barbecue Co Part 2

Mon, 26 Feb 2018 20:13:09 -0600

Roegels Barbecue Co. (pronounced ray-gulls) received a positive review from the Houston Chronicle's Alison Cook in April 2015 which increased their customer base overnight but the Roegels crew didn't take their foot off the gas pedal. A continual evolution of their menu and launching weekly specialty meats such as smoked pastrami helped them earn a spot on the 2017 Texas Monthly Top 50 list and cemented Russell's place in the Texas barbecue scene.

Subscribe and listen every week to our journey in and through Texas Barbecue, from road trips to pit builders to interviews with the greatest pitmasters in Texas.

Follow us on twitter @bbqpodcast and Instagram @talesfromthepits to catch our latest giveaways including our biggest one yet, a Yeti Tundra cooler filled with great BBQ goodies!!!

For more information on Roegels, check out their website http://www.roegelsbarbecue.com/

twitter: @RoegelsBarbecue

or even better, visit them in person at 2223 S. Voss Houston, TX 77057

Open 7 days a week

TFP BBQ Ep. 39 - Roegels Barbecue Co Part 1

Tue, 20 Feb 2018 07:38:06 -0600

Russell Roegels has been cooking barbecue longer than some of our listeners have been alive. Russell worked with Bodacious in East Texas and decided to move down to Houston with little to his name after a decision made while fishing to head up a Bakers Ribs location.

Russel and family put in long hours 7 days a week, eventually tweaking their product after experiencing other barbecue at the Houston Barbecue Festival and doing a Texas barbecue road trip.

Without media fanfare he launched Roegels Barbecue Co in the middle of a lunch rush, changing the sign while patrons ate inside.

In this episode you hear about the early days, that decision to open under his own name, and a pivotal visit by Houston Chronicle food critic Alison Cook

TFP BBQ Ep. 38 - Esaul Ramos 2M Smokehouse

Tue, 13 Feb 2018 22:07:10 -0600

Family backyard barbecue memories floated through Esaul's mind while working as a bus driver, calling him into the world of barbecue. He made the jump from bus driver head first into his first gig working at La Barbecue. After learning the art from John Lewis the dreams of his own business pulled him back to San Antonio where he launched 2M Smokehouse with Joe Melig.

Chicharoni macaroni, serrano and Oaxaca cheese sausage, pickled nopales, barbacoa, and speciality cakes are just some of the unique items Esaul, wife Grecia, Joe, pithand Dusty, and team crank out with their unique flavor of barbecue for a growing fan base

Listen as Esaul takes us through his background, his time at La Barbecue, the menu at 2M, and his plans for a second pit at his busy restaurant

Find them online at https://www.2msmokehouse.com/
Twitter: @2m_smokehouse
Instagram: 2msmokehouse

TFP BBQ Ep. 37 - Pork Rib 101, Barbecue tips

Tue, 30 Jan 2018 21:38:11 -0600

The one where we talk about ribs:
Upon request, we've dedicated this episode to cooking pork ribs.

Andrew has placed in IBCA sanctioned BBQ cookoffs with his ribs and over the years he's developed the Doubleback BBQ rib rub that has served well in retail too.

From purchase to trimming to cooking, we describe what has worked well for us, listen in and let us know any tips or tricks you use!

Check out videos on our instagram page @talesfromthepits and follow us on twitter @bbqpodcast

TFP BBQ Ep. 36 - Jim Buchanan - Buck's Barbeque Co

Tue, 23 Jan 2018 21:27:30 -0600

From family barbecues to nearly opening a brick and mortar before the building was destroyed by Hurricane Harvey, Jim Buchanan has persistently pursued his barbecue dream. Jim developed his taste for Texas barbecue living in Katy Texas beginning with backyard cookouts. The competition circuit was his next endeavor where he did well and met up with Wes Jurena, leading to his work at Pappa Charlies.
Jim stepped out on his own and was set to open his own place before the hurricane sidelined him, but he recovered and is currently popping up at several locations. Listen to Jim's story and the time he almost gave his girlfriend a heart attack when he was experimenting with his espresso ribs!

Twitter: @bucksbbqco
www.bucksbbqco.com

Catch Buck's Barbeque Co. at:
Wed, Thu, Fri 11am-3pm with specials often on Friday evenings
Lucky's Lodge
2024 Rusk St
Houston, TX 77003

Saturdays from 11am to sell out or 6pm
8th Wonder Brewery
2202 Dallas Street
Houston Texas 77003

Sundays from 4pm-9pm
Frio Hill Country Grill
16410 Mueschke Rd
Cypress, TX 77433

TFP BBQ Ep. 35 - Barbecue Camp

Mon, 15 Jan 2018 23:00:04 -0600

Foodways Texas and the meat science department at Tezas A&M host multiple barbecue education events each year. Two of these are held in partnership with Foodways Texas; Barbecue Summer Camp and Camp Brisket. Creative Sausage Making and Beef 101 are options available directly through A&M.

Recorded at The Hop Stop which is celebrating its 2 year anniversary on January 27th, Andrew and Bryan discuss our experience at Barbecue Summer Camp and Camp Brisket as well as provide some information on the other two courses.

Learn more at https://bbq.tamu.edu and http://www.foodwaystexas.com/

TFP BBQ Ep. 34 - Steve Garner SouthernQ BBQ and catering

Wed, 10 Jan 2018 23:27:59 -0600

Starting with family barbecue outings in east texas the passion of barbecue kept calling at Steve and Sharice Garner until they were able to put their unique touch on the barbecue world.

Listen in as Steve Garner talks about his path to launching a brick and mortar after driving trucks and running a food trailer. Steve talks about his path to launching his restaurant, boudin, firecracker crackers, and visiting the bookity bookity boudain man.

Steve also tells us some big news about the future of Southern Q!

Trivia - A visit to Southern Q in February of 2015 was Andrew and Bryan's first BBQ visit together

TFP BBQ Ep. 33 - Evie Mae's Pit Room Tour

Thu, 28 Dec 2017 01:40:41 -0600

Thank you for listening in 2017!

First up on this episode, we announce the winner of the $50 gift card from Truth Barbecue

Listen in as customer-turned-pitmaster Nathan Pier takes us on a pit tour at Evie Mae's. Arnis Robbins custom builds his own unique reverse flow pits that are like no others in the business.

The first two pits, named Shadrach and Meshach started from 750 gallon propane tanks but the tops are boxed out to provide up to three racks of cooking surface. Their third pit is a large J&R Oyler 1300. Pits four and five were the most recent pits built for full time restaurant use. They retain Arnis' reverse flow design but leave the rounded tops from the original tanks intact and also benefit from an insulated firebox.

TFP BBQ Ep. 32 - Reid Guess Interview - Guess Family Barbecue

Mon, 18 Dec 2017 22:46:08 -0600

Reid guess has worked hard to get to where he's at today including cleaning vent hoods, graduating from Le Cordon Bleu, working in the fine dining world, and launching his own trailer.

It's been a family endeavor; he's built his own pits with the help of his father, including the 19 foot long behemoth he wrangles into cooking some great smoked meats, and his nephew Aaron grinds out some great and unique sausage. Sides are produced only with wood fueled heat - and don't skip the grits!

Listen to this episode as he describes his ascent and tells us some major news for the business.

Also in this episode we announce the winner of the Brotherton Black Iron Barbecue gift certificate and let you know about our latest giveaway, a gift certificate to Truth Barbecue!

TFP BBQ Ep. 31 - HOUBBQ Throwdown, Brotherton's Black Iron Barbecue Gift Card giveaway, and more

Mon, 11 Dec 2017 22:44:32 -0600

Hear as we annnounce our latest prize giveaway, a $50 gift card to Brotherton's Black Iron Barbecue
We do a recap of the HOUBBQ Austin vs Houston BBQ Throwdown
Andrew manned the pits for a Doubleback BBQ catering gig
Both Andrew and Bryan make separate trips to Truth Barbecue
Bryan made a run to Austin that included brisket stew from John Mueller Black Box Barbecue and a visit to a backyard popup held by Brett's BBQ
We wound up the week with a stop at Southern Q BBQ in Houston

TFP BBQ Ep. 30 - 5 stop Houston barbecue run - Mispronounced BBQ names

Mon, 04 Dec 2017 22:27:03 -0600

Listen in as we recap a 5 stop barbecue run where we hit up Pinkerton's Barbecue, Victorian's Barbecue, Feges BBQ, Buck's Barbeque Co., and wound up at Tin Roof Barbecue for their grand re-opening after a recent fire. We met up with John Brotherton and Marvin Briley of Brotherton Black Iron Barbecue and Russell and Misty Reogels of Roegel's Barbecue Co at three of the stops and ran across a number of BBQ trail friends.

We tell you where you can find some tasty cheesey squash in Houston

What are the most misprounounced names in barbecue? We pronounce Feges, Roegels, Kreuz, Micklethwait, Evie (Mae's), tell you our peet peeve around mispronouncing Franklin Barbecue, and the many ways to say Mueller

We draw the winning name for the $50 Opie's Barbecue gift certificate and tshirt

We discuss the topic of traditional and non traditional barbecue

TFP BBQ Ep. 29 - Dylan Taylor Interview

Mon, 27 Nov 2017 23:26:01 -0600

Chance encounters at Franklin Barbecue and la Barbecue set the stage for Dylan Taylor's shift from pursuing a music degree to jumping headfirst into the barbecue world at Terry Black's Barbecue as a meat cutter. Dylan later worked for la Barbecue and helped train staff at Lewis Barbecue in Charleston before landing his current gig at Truth Barbecue.

In between all that Dylan and friends have gone on epic barbecue-centric road trips and he describes his experiences sampling the different styles of barbecue across the country and how they compare to central Texas style. Kansas City, Memphis, The Carolinas, and Dylan's favorite Texas BBQ stops are discussed. He also tells us why he takes pictures of his meat.

Check out a special prize giveaway on this episode! Listen in and follow us on Instagram (TalesFromThe Pits) for more info on a great gift package from Opie's Barbecue!

TFP BBQ Ep. 28 - Truth Barbecue Pt 2 Interview with Leonard Botello

Tue, 21 Nov 2017 21:10:19 -0600

We continue our talk with Leonard Botello talking about the new Houston location of Truth Barbecue, Buckethead, A tip on how to skip the line and get cake, trying to sneak into Houston, our city vs city rivalry with Jimmy Ho, and BBQ desserts

TFP BBQ Ep. 27 - Truth Barbecue Interview with Leonard Botello

Tue, 14 Nov 2017 01:52:17 -0600

Listen in as we discuss the early days of Truth Barbecue, what is "Central Texas BBQ", status of the Brenham location, and some news on the new Houston location in part one of our two part interview with Leonard Botello IV

TFP BBQ Ep. 26 - Where we want to eat next, Top 50 Talk, and what's happening in Houston Barbecue

Wed, 25 Oct 2017 22:21:37 -0500

Andrew and I discuss where are we looking forward to eating at next, who should have been on the Top 50 list, what's happening in Houston barbecue, and what are we cooking up for our next popup event at The Hop Stop on this episode of Tales From the Pits

TFP BBQ Ep. 25 - Part 2 John Brotherton Black Iron Barbecue Interview

Mon, 16 Oct 2017 23:58:57 -0500

Listen in as John Brotherton makes the leap back into full time barbecue with Brotherton's Black Iron Barbecue. This episode includes Barbecue Camp, Bewley pits, brisket Banh Mi, and much more

TFP BBQ Ep. 24 - John Brotherton Black Iron Barbecue Interview Pt 1

Mon, 09 Oct 2017 22:11:04 -0500

Starting with his trailer, Hall of Flame Barbecue, John Brotherton has had his finger on the pulse of the barbecue world. Listen in to part one of our interview as John describes his early barbecue adventures that included a visit from Daniel Vaughn, a return to an office job, and stops at all 50 barbecue joints from the 2013 Texas Monthly list before his eventual return back to a full time barbecue business.

TFP BBQ Ep. 23 - The Woodlands BBQ Fest interview

Mon, 02 Oct 2017 22:41:30 -0500

The fall BBQ event season is in full swing! Listen in as Stuart Lapp discusses The Woodlands BBQ Festival and beneficiary Pulmonary Hypertension Association

More information on the festival at: https://www.thewoodlandsbbq.com/

TFP BBQ Ep. 22 Bodacious Bar-B-Q Pit Tour

Tue, 26 Sep 2017 21:03:15 -0500

Head back into the pit room at Bodacious Bar-B-Q in our first audio pit tour. Jordan Jackson and Scott Turner walk us through their four very unique pits

TFP BBQ Ep. 21 - We finished the Texas Monthly Top 50!

Mon, 11 Sep 2017 23:13:42 -0500

We finally finished getting our barbecue passports filled up and collected our prizes. Listen in as Andrew and I discuss some of our least favorite road trips, surprises, and more memorable pleasant experiences from our Top 50 journey

TFP BBQ Ep. 20 - Listener Questions

Wed, 06 Sep 2017 22:17:34 -0500

This week we answer questions submitted by our listerners - Topics include Sausage, Wood, Baby Back Ribs, Pop Ups, The Expansion of Central Texas Style Barbecue, and more

TFP Ep. 19 Part two Evie Mae's BBQ - Arnis Robbins Interview

Fri, 01 Sep 2017 23:11:07 -0500

The conclusion of our interview with Arnis Robbins of Evie Mae's barbecue. Listen in as Arnis talks about learning of their top ten Texas Monthly ranking and discusses the business growth from a small trailer with a single pit to a brick and mortar with twenty employees.

TFP Ep. 18 Evie Mae's Pit Barbecue - Arnis Robbins Interview part 1

Mon, 21 Aug 2017 19:50:56 -0500

From New Mexico to Arizona to Texas, and always using hand built reverse flow pits, listen t part one of a two part interview with Arnis Robbins and learn the history behind Evie Mae's BBQ

TFP Ep. 17 West Texas road trip Recap

Mon, 14 Aug 2017 22:29:36 -0500

Ride along as we recap 3 days of BBQ, including hitting up two of the Texas Monthly 2017 Top Ten joints; Cattleack and Evie Mae's. We're down to the final stretch in our quest to eat at all 50 joints in 90 days.

Coming soon will be a two part interview with Arnis and Mallory Robbins of Evie Mae's, see ya on the BBQ trail!

TFP BBQ Ep. 16 Bodacious Bar-B-Q Interview Pt2

Wed, 09 Aug 2017 20:03:15 -0500

Jordan introduces Bryan Bingham, the newest pit hand at Bodacious Bar-B-Que and how he lured him away from Starbucks, Bryan talks about his first week of working there, Scott Turner announces his future endeavor, and the team describes the moment they found out they were ranked 4th in the 2017 Texas Monthly Top 50

TFP BBQ Ep. 15 Bodacious Bar-B-Q - Interview with Jordan Jackson and Scott Turner

Mon, 07 Aug 2017 20:13:55 -0500

Part one of our interview with Jordan Jackson and Scott Turner of Bodacious Bar-B-Q. Just a few topics we cover: Le Cordon Bleu, K Mart, Pat Green, girlfriend wooing, briskets migrating upstream, and writing "Happy Birthday" over and over

TFP Ep. 14 South Texas BBQ run

Thu, 03 Aug 2017 23:34:56 -0500

We made a run to the border and back, hitting four of the top 50 joints. In this episode we recap our south Texas BBQ run, have a short interview with Mando Vera of Vera's Backyard Bar-B-Que, and preview an upcoming 2,000 mile west Texas run.

TFP EP. 13 Grant Pinkerton - Pinkerton's Barbecue

Thu, 27 Jul 2017 16:17:19 -0500

We sit down with Grant Pinkerton and discuss his first brisket cooks, popups, alligators, his restaurant, and even toss out a few sports questions

TFP Ep. 12 Decoding BBQ Menus

Thu, 20 Jul 2017 16:18:49 -0500

Beef ribs don't come on the meat plate, varied pricing for brisket, and other ramblings about what's on the menu at Texas barbecue joints these days.

TFP Ep. 11 seven stop Dallas area road trip recap 7-8-2017

Wed, 12 Jul 2017 20:47:33 -0500

Andrew and I recap a busy day after hitting Flores, BBQ on the Brazos, Heim, Lockhart Smokehouse, Pecan Lodge, Top 5 BBQ, And Harris BBQ on our quest to hit all 50 of the Texas Monthly 2017 top 50 BBQ

TFP Ep. 10 Stephen Joseph - Riverport BBQ

Fri, 07 Jul 2017 14:49:23 -0500

Travel with us to northeast Texas where we talk with owner and pitmaster Stephen Joseph about riverboats, gambling, prostitution, ghosts, Bigfoot, and yes, even BBQ.

TFP Ep.8 Franklin BBQ Line 6-25-2017

Tue, 27 Jun 2017 21:06:18 -0500

Andrew and I make the annual trip out to Franklin BBQ. We interview the first folks who arrived, some of the last people to show up, and talk about our experience.

TFP Ep.9 Fantasy BBQ plate 6-27-2017

Tue, 27 Jun 2017 20:29:09 -0500

We play with the idea of creating our perfect plate of BBQ, one item each from different joints, and none of us can have the same one. With special guest Leslye

TFP Texas BBQ influence 6-15-2017

Fri, 23 Jun 2017 08:54:22 -0500

We discuss the continuing spread of "Texas style BBQ" from Jack's BBQ in Seattle to John Lewis Barbecue in South Carolina, and across the US.

BBQ tips

Sun, 18 Jun 2017 20:53:25 -0500

Andrew and I divulge some of what we've learned as we've cooked for our Doubleback BBQ venture

TFP 6-15-2017 Jessie Rae's"

Fri, 16 Jun 2017 06:44:15 -0500

interview with Mike Ross of Jessie Rae's BBQ, including a description of Las Vegas Style BBQ.

That first truly great bite of BBQ

Tue, 13 Jun 2017 21:08:26 -0500

We discuss that first magical bite that got us hooked, as well as both good and bad experiences on the BBQ trail

BBQ road trip tips and chat

Sun, 04 Jun 2017 08:30:07 -0500

From an 11 stop marathon to quick local trips, we've done quite a few BBQ runs. Andrew and I discuss some of the things we've learned to make BBQ road trips more enjoyable

From the Snow's line - our thoughts on Snow's BBQ w/ Jimmy Ho

Wed, 31 May 2017 21:04:13 -0500

Special guest Jimmy "the smoking ho" joins Andrew and Bryan as we chat while waiting in the line at Snow's barbecue. Podbomb by a live cow and the episode ends fairly abruptly.

Texas Monthly BBQ Top 10 2017

Sun, 28 May 2017 11:09:56 -0500

Andrew and I discuss the top 10 Texas barbecue joints, as rated by Texas Monthly