Reviews, News, & Interviews

Interview: Samuel “Bo” Phillips of Cooper’s Bar-B-Que

Pitmaster: Cooper’s Old Time Pit Bar-B-Que; Opened 1963 Age: 64 Smoker: Charcoal-fired steel cooker and electric rotisserie smoker Wood: Lump Mesquite Charcoal There’s more than one cook at a big operation like Cooper’s Old Time Pit Bar-B-Que in Llano, but Bo Phillips is the one who gets up early enough to get the briskets on. In their high heat method of cooking, the meat gets done a lot faster than anything cooked in the low and…

BBQ Photographers: Lisa Rawlinson

Every month we bring you a profile of a photographer who has captured the people, the food and the spaces that make up the world of barbecue. Lisa Rawlinson – Austin, Texas I fell into photographing barbecue through my blog, Full and Content, somewhat by happenstance. I’ve always loved eating barbecue, it’s a way of life in Texas for most people, but in 2013 I compiled a guide to eating barbecue in Austin for the…

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Texas Smoke BBQ Co.

There’s something homey about a meal at Texas Smoke BBQ Co. in downtown Sanger. Owner and pitmaster Jay Coin prepares the barbecue plates back in the kitchen while his wife, Mindy, works the front of the house. They work together on the popular smoked meatloaf, and a table full of homemade desserts are all from the hand of Mindy’s mother. A Pyrex dish of peach cobbler as opposed to the standard from-frozen variety in a…

BBQ News: 09/19 – 09/25

- In one of the laziest pieces of barbecue journalism I’ve seen, a reporter for the Chicago Tribune showed up at Franklin Barbecue in Austin fifteen minutes before they opened, abandoned the long line, came back two hours later, and was mad that she didn’t get barbecue. She penned a complaint letter disguised as an article. – The Chicagoans did find some barbecue elsewhere. Here’s a list of their favorites. – The New Yorker takes…

Interview: Johnny Fugitt of Barbecue Rankings

Writer: 100 Best Barbecue Restaurants in America Age: 29 Johnny Fugitt is nearing the end of a one year tour around the country looking for the best barbecue joints in the country – one hundred of them to be exact. He was sick of all the poorly researched national top ten lists out there, so he decided to set out on his own and eat as much barbecue as he could along the way. He…

Smoked in Portland

This past weekend Portland, Oregon got a taste of Aaron Franklin’s brisket. The Austin pitmaster travelled to the Northwest for Feast Portland, a culinary event that brought chefs in from around the country – along with plenty of homegrown talent – to showcase their dishes to hungry attendees.   The brisket from Franklin Barbecue was served at the Feast Portland brunch village on a sunny Sunday morning. Within five minutes of the gates opening there…

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Double G Pit Stop

Just outside of downtown San Saba is Double G Pit Stop, a combination drive-thru beer barn and barbecue joint. You can get a drink any day, but for barbecue you’ll have to wait until the weekend. Owner and pitmaster Bobby Galindo only fires up the pits on Saturdays and Sundays, and the smoke wafts across Wallace Street from morning to early evening. It’ll take a while to mull over the large menu painted onto the side…

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Limp Brisket
My beef with Kansas City barbecue.
What Is Texas-German Sausage?
The Best of the Wurst
Highway BBQ: Part Three
I-45 From Galveston to Dallas
Wendy’s Is No Home For Barbecue
The False Egalitarianism of Wendy's #BBQ4MERICA
Love the Lean
It Takes a Pro to Smoke a Good Brisket Flat
Wet, Dry, and Rubbed All Over
What Separates a Memphis Rib from a Texas Rib?
The Bryan Barbecue Empire
One family's century-long run in the business.
Getting Your Goat
Finding Barbecued Goat in the Texas Hill Country
St. Louis Day in Castroville
How Alsatians do Brisket & Sausage
Highway BBQ Part Two
I-30 from Texarkana to Ft. Worth


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