Reviews, News, & Interviews


Franklin for President

With all the candidates thus far who have entered the 2016 run for president, the logos and mottos abound. Our new crop of Texas Monthly interns figured that none of the candidates matched the qualifications of one Aaron Franklin, proprietor of Austin’s Franklin Barbecue, so they made some alterations to the slogans already out there. Here at TMBBQ, we urge you to consider the pro-barbecue ticket. Vote for: Instead of:   Wouldn’t you rather have: …than:…

Pappa Charlies 01

Pappa Charlie’s Barbeque

The transition from competition barbecue to commercial barbecue can be challenging. Restaurateurs generally have to cook more than once a week, there’s more meat to smoke, and a lot more people need to be pleased than one table of judges. In my experience, shelves full of competition trophies don’t often translate into good barbecue from the menu, which is why Pappa Charlie’s Barbeque in Houston is so remarkable. Owner Wesley Jurena doesn’t exactly have room for…

BBQ News: 06/26 – 07/02

– Stubb’s barbecue sauce sold for $100,000,000 and TM’s Dan Solomon has the story. – CHD Expert provides some interesting industry numbers on the impact of barbecue joints in the country’s restaurant landscape. – Steven Raichlen is back with a new barbecue show called Project Smoke. – Some good looking Texas barbecue in Richmond, Virginia: Smoke ‘Em If You Got ‘Em – ZZQ Web Extra from Richmond Magazine on Vimeo.   – Mark your calendars….

Sausage Shoppe 04

The Sausage Shoppe

It was twenty years ago that Ivy Chambers moved his budding sausage business out of his home and into a bona fide restaurant in Fort Worth. Over the years he added more barbecue items to the menu – brisket, ribs, bologna – and continued to operate the business until handing the reins to his son Alandres in 2009. Then last year, Alandres decided to make a move to a shopping center on the southwest side…

BBQ News: 06/19 – 06/25

– Texas Governor Greg Abbott says that calling barbecue sauce “the most important thing about barbecue” was, in hindsight “my biggest regret” while in office. – Officials in China have seized meat illegally smuggled in from Vietnam. It was all previously frozen, and some of it was forty years old. – A brisket demonstration video featuring the Salt Lick brought about what First We Feast has entitled #Brisketgate. – Salt Lick responds: @clarklab Sorry for…

Interview: Bennie Washington of Whup’s Boomerang Bar-B-Q

Owner/Pitmaster: Whup’s Boomerang Bar-B-Q; Opened 2000 Age: 64 Smoker: Wood-fired Offset Smoker Wood: Mesquite, Post Oak, and Pecan Bennie Washington’s business may only be fifteen years old, but his barbecue experience goes back four decades. As a delivery truck driver for Pepsi, barbecue was a hobby, then a short-lived foray as a professional in the nineties. His full time job didn’t allow for a barbecue side-business then, so he waited a few years, then quit in 2000. Now it’s all…

Barry Sorkin, Wayne Mueller, Illie Medina, Nick Pencis, Jonathan Shaw

Big Apple BBQ Block Party 2015

Today Wayne Mueller begins the final leg of his around-the-world barbecue missionary tour, a journey that has taken him to Japan (through Tokyo and three other cities); a stint at the World Expo in Milan; two flights through London, and one very long weekend in New York City at the Big Apple BBQ Block Party. His final sojourn will have Mueller hauling a barbecue pit the long way back to Texas through Atlanta to bypass the…

← Previous Page    Next Page →


More →
King of Barbecue
Walter Jetton's Rise to National Fame
The Growth of Texas BBQ
What Does the Future of Barbecue Look Like?
BBQ Anatomy 101: Beef Head
An Exploration of Texas Barbacoa
Barbecue Fallacy: The Grandfather Clause
Wood-Cooking Ain't Dead
Sauce Sells
Texas BBQ Sauces Take Over H-E-B
Juneteenth and Barbecue
The Menu of Emancipation Day
Sixty Minute Ribs
The Fastest Ribs You Can Make Without Boiling Water
California’s Native Barbecue
What They're Cooking in Santa Maria is Unlike Anything Else
BBQ Anatomy 101: Beef Plate
Low and Fast
Grilling with a Two-Level Fire


More →