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

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!  

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

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

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     

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

 

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

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

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

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/

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. 

 

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.

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.

 

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

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    

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

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.

 

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.

 

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.

 

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  

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

 

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

 

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

 

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

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!  

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

 

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.

 

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

 

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 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

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

 

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/

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.

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.

 

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

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

 

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  

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

 

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/      

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 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

 

 

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

 

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  

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

 

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  

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

 

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.

 

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  

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

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.  

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!

 

 

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!

 

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.

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

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.

 

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  

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.  

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. 

 

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.   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.     

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

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.       

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 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.  

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

 

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.  

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

 

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!

 

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.

 

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.

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

 

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  

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!

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!

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

 

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.

 

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

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!  

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.

 

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!

 

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.  

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

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

 

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)

 

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

 

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

 

 

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

 

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. 

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

 

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

 

 

 

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

 

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

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/      

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    

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

 

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/

 

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

 

 

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  

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/

 

 

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

 

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

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

 

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/

 

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.

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/