Reviews, News, & Interviews

Photo from M-Train's Facebook Page

M-Train BBQ Takes Over John Mueller Lot

There’s some life at John Mueller’s old lot at 6th and Pedernales in Austin. M-Train BBQ opened quietly last Friday to “test the waters,” as owner Mikey Perez puts it. A new food truck and a new trailer-mounted, custom-built smoker now sit in the lot behind Kellee’s Place (a bar owned by Perez’s uncle). It’s the first time Perez has owned a barbecue business, but he’s had plenty of experience working with John Mueller for…

BBQ News: 09/30 – 10/06

– Behold the Bubba tater: Not for purists: @jcreidtx on that guilty bbq pleasure, the loaded baked potato via @HoustonChron — Alison Cook (@alisoncook) October 2, 2016   – Aaron Franklin on his parents’s short-lived foray into barbecue: “It took them about two years to realize it was a terrible way to live.”  – KXAN heads down to Valentina’s Tex-Mex Barbecue in Austin for a full spread of barbecue tacos.  – BBQ Recon revisits…

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The Pit Room

After construction delays on a restaurant renovation and a pitmaster switch, the Pit Room opened a month ago in Houston. They’ve brought old-school, wood-cooked barbecue to the Montrose neighborhood, but the rest of the menu shows a chef’s touch. I liked it so much, I ate lunch at the Pit Room twice in one day. I had just finished a spectacular beef short rib and the best slice of cherry pie I can remember (sorry, Aunt Susie), when…

BBQ News: 09/23 – 09/29

– Barbecue, a film from Australia-based Urtext Films, is set to release next year. Matthew Salleh and Rose Tucker traveled across the globe to film different barbecue traditions: SAFC supported doco, Barbecue, to be released in 2017, examines the bonds people forge over meat and fire. — SA Film Corporation (@SA_Film) September 28, 2016   – Ronnie Killen of Killen’s Barbecue will open a new restaurant in Houston. Killen’s STQ will feature steaks…

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Smoked in Texas: Dry-Aged Brisket at Killen’s Barbecue

The experimentation never seems to end at Killen’s Barbecue in Pearland. Some days you can do a side-by-side taste test of different beef rib varieties, on others owner Ronnie Killen and pitmaster Manny Torres are serving flights of various smoked briskets. And when I stopped in last week they were having some fun with dry-aged brisket. Dry-aging is a revered process in steakhouses that provides a signature nutty flavor to ribeyes and strips and fetches big…

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Back Country Bar-B-Q

After forty-one years, Back Country Bar-B-Q has a new owner. Scott Collard was the longtime general manager at Big Al’s Smokehouse, another Dallas barbecue institution, before striking out on his own. He and his wife, Teresa, bought the place in July from Frank Hart, who founded Back Country Bar-B-Q in its original location on East Northwest Highway in 1975. When Hart moved the business to its current location at Park and Greenville in 1988, he brought…

BBQ News: 09/16 – 09/22

– Tootsie Tomanetz of Snow’s BBQ has been cooking barbecue for 50 years, and at 81, she has no plans to stop. – Based on the BBQ reference alone, I’ve gotta vote Hogzillas: Here are the nickname finalists for the new minor league team in Kinston. Team will be the “Down East_____” — Jared Sandler (@SandlerJ) September 15, 2016   – Barley Swine in Austin held a special barbecue dinner last week, and Eater…

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