Reviews, News, & Interviews

FM Smoekhouse 07

FM Smoke House

FM Smoke House began with sous vide brisket and bacon grease injections. The owners of Holy Grail Pub in Plano had some success with inventive barbecue items at their weekend “Smoke Out” barbecue events, so they brought some of those ideas along when they branched out last year into Irving to serve barbecue. A few months after opening, the gimmicks weren’t working. The brisket was dry and flavorless. The bacon grease had long seeped out…

BBQ News: 08/01 – 08/07

- Sad news out of Wharton, Texas. A fire started in the pit room of Hinze’s BBQ, and the building is a total loss:   – More details on the devastating fire at Hinze’s BBQ in Wharton from the Houston Chronicle. – A Go Fund Me site has been starting to help the rebuilding effort at Hinze’s. – A much smaller fire occurred at a Bill Miller’s in San Antonio when a pot of beans…

Interview: Bert Bunte of Zimmerhanzel’s Bar-B-Que

Owner/ Pitmaster: Zimmerhanzel’s Bar-B-Que; Opened 1980 Age: 55 Smoker: Indirect Heat Wood-Fired Pit Wood: Oak Bert Bunte is a man of few words. When I stopped in at Zimmerhanzel’s for this interview, he tried to shove it off onto his wife Dee-Dee, but then finally agreed to talk with me in a short window of down time. After the interview, we went back inside into the pit room. There’s a broken thermometer on the door of the pit. Bunte told…


Biggest TMBBQ Fest Ever

In a little over a month we’ll be hosting our biggest Texas Monthly BBQ Festival yet, with twenty-five pitmasters from around the state bringing their barbecue to Austin. It’s the fifth annual event in a series that’s proven very popular. This year was no different with the VIP tickets selling out in just minutes last week. There are still some general admission tickets left, so pluck them up because they won’t last long. This year we’ll…

Mad Jacks 02

Mad Jack’s BBQ Shack

A pulled pork sandwich with slaw and sauce in between a honey bun and served in a Styrofoam container – it doesn’t get much further from the barbecue you’d expect to get in Lockhart, Texas. That’s precisely why Mad Jack’s BBQ Shack has been successful over the past year. Instead of trying to beat the barbecue temples in town at their own game, Mad Jack’s went a different direction than meat market style barbecue. James Jackson owns the…

BBQ News: 07/25 – 07/31

- In an interview with the Houston Chronicle, Goode Co. owner Levi Goode is disgruntled with “high-profile places that throw two or three briskets on the smoker and sell out by 11 a.m.” – How a few Austin restaurants, including Franklin Barbecue and la Barbecue, deal with their massive lines. Also, Alison Clem from la Barbecue said they can hear every word you mutter while waiting for your food. Be nice. – Zagat shares six…

Interview: Nina Sells of Smitty’s Market

Owner: Smitty’s Market; Opened 1999 Age: 64 Smoker: Indirect Heat Wood-Fired Pit Wood: Oak There’s plenty more to Smitty’s Market in Lockhart (formerly Kreuz Market) than the family split that occurred fifteen years ago. Nina Sells grew up in this barbecue joint, and remembers a great deal of the family history. The building itself is a timeline of property acquisition. The original building was built in 1924, but if you’ve eaten there, it was probably in the dining room…

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St. Louis Day in Castroville
How Alsatians do Brisket & Sausage
Highway BBQ Part Two
I-30 from Texarkana to Ft. Worth
The Texas BBQ Aesthetic
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The Lowest and Slowest, Part II
Five Day Brisket at Stampede 66
The Lowest and Slowest, Part I
Three Day Brisket at Clark's Outpost
Operation BBQ Relief
When disaster strikes, they bring barbecue.
Commanders in Beef (and Pork)
Barbecue and the Presidents
Umami-Bomb Pork Butt
Can BBQ be Improved with Glutamates?
Chucks and Shanks
Notes on smoking the rest of the forequarter.
Father’s Day in Millheim, Texas
One of Austin County's Community Barbecues


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