Reviews, News, & Interviews

Smoked in Texas: Gut Pak at Vitek’s

The Gut Pak is to Waco what rings of smoked sausage are to Lockhart. It’s part of the city’s barbecue identity. A Gut Pak is smoked sausage, barbecue, beans, and cheese, and a few other items piled high atop a mess of Fritos, making this the huskier cousin of a Frito pie. Sometime in the eighties, third-generation owner Bill Vitek (his daughter, Julie, is the current owner) added the iconic item to the menu. Construction workers from a…

BBQ News: 01/27 – 02/02

– Emilio and Christi Soliz are cooking their own brand of Mexi-Q at Kings Hwy Brew & Q in San Antonio. – 2M Smokehouse got some high praise from San Antonio Express News critic Mike Sutter. – Pitt Stop BBQ in Lufkin might be the cleanest barbecue joint in Texas. – Now, it’s the only way I want olives: All our favorite things in a glass! #BrisketStuffedOlives #BloodyMary #ATX #BarbecueWife pic.twitter.com/bbOYmZZcx1 — Barbecue Wife (@BarbecueWife)…

Carnal in Austin

There’s a new beef rib in town. Carnal has found a temporary home in Austin, the epicenter of the Texas barbecue boom, while their spot back home, Brooklyn’s Smorgasburg, is closed for the winter. James Zamory and Aaron Saurer, the duo that make up Carnal, draw inspiration from Texas’s smoked meats, but they don’t cook barbecue, nor do they claim to. Instead, they serve a focused menu of large meat cuts cooked in their own fat, so they…

Cele Store

The Cele Store was built in 1891, originally opened as the Richland Saloon, and it looks like it got its last coat of fresh paint about a decade later. Without all the trucks parked in the grass outside of the Manor joint, you wouldn’t expect that the barbecue joint inside was open for business, but they’ve been smoking meat here since 1953 when Marilyn Weiss and her husband, Marvin, bought the place. Since then it has…

BBQ News: 01/20 – 01/26

– “I think people that have secrets in cooking, I really think they’re a**holes.” – Pat Martin:     – The KCBS is now accepting nominations for their BBQ Hall of Fame through March 1st. – Killen’s Barbecue in Pearland is now open for dinner, and they’re planning a second location in The Heights neighborhood of Houston. – The Caboose BBQ has just opened south of Houston in Alvin. Country singer Wade Bowen is an…

Weighing Your Options

Update: Mark Loeffler, communications director for the Texas Department of Agriculture*, provided more details on their enforcement effort. Operation Maverick was launched in June 2015 to target any business buying or selling goods by weight. He didn’t have current numbers, but by March 2016, they had inspected 1,400 barbecue joints. Loeffler** hopes the enforcement effort covers enough businesses, including barbecue joints, that Operation Maverick can “put itself out of business,” but inspections are ongoing. More and…

Smoked in Texas: Oysters Gilhooley at Gilhooley’s

Oyster shells crackled under the car tires as I pulled into Gilhooley’s in San Leon. The parking lot is paved with them, and a pile taller than me rose like a dune at one end of the parking lot. A storm was rolling into the small town on the Gulf Coast, and beside the restaurant two men were splitting as much wood as they could before the sky opened up. Through a screen door was the…

← Previous Page    Next Page →

Features

More →
Wood Cooking in West Texas
No Gas, Even Without Trees
Pickles, Onions, and White Bread
They're Always Free (Except at Smitty's)
Big City Barbecue
don't call it craft barbecue
Snow’s Queen
One Tough Tootsie
BBQ Anatomy 101: Gooseneck
The Hard-to-Find Cut with a Funny Name
Sonny Bryan’s 24/7
Dallas's Anytime Barbecue Joint
The New Carolina Barbecue
Whole Hog is the Past and the Future
A Eulogy for the Barbecue Joint
BBQ Anatomy 101: Bone-In Brisket
It Doesn't Begin Without Bones
Kalua Pig: The Barbacoa of Hawaii

Events

More →