Reviews, News, & Interviews

Interview: Will Fleischman of Lockhart Smokehouse

Pitmaster: Lockhart Smokehouse, Plano; Opened 2014 Age: 42 Smoker: Indirect Heat Wood-Fired Pit Wood: Oak Will Fleischman has tattoos and steel hoops in his ears, but his most distinguishing feature is the beard. He’s hard to miss when behind the counter slicing, but it might be a while before he can get back at it. When I went in for our interview he greeted me with one arm in a sling. He broke a few bones trying to fix…

Hinzes Sealy 04

Hinze’s BBQ

Nothing about Hinze’s BBQ in Sealy says trendy. It’s situated a half block from I-10, and right next to a Whataburger. Just like that Whataburger, Hinze’s has a drive-thru stacked with vehicles. There were so many cars that I went inside to find their massive menu displayed on LED screens above the ordering counter. The red flags were mounting. There are five different fried meat items that aren’t steak. I nearly lost my nerve when…

Barbecue Rant

I eat a lot of barbecue, but rarely do I fear taking a bite of what I’m served. This weekend was one of those rare experiences. It was some of the most soulless, thoughtless barbecue I’ve encountered. There were so many questionable decisions made in the course of assembling a single order, I couldn’t tell if they were born of apathy or ineptness. Whichever, they reflected poorly on a new business in a small town with…

BBQ News: 06/13 – 06/19

- Zagat Austin lists their favorite barbecue events around the state this summer. – Gayot comes out with their list of the top ten barbecue joints in the country. – has a list of their top BBQ destinations. In Austin they highlight a humorous paring of events – a meal with John Mueller followed by the Austin Symphony. – They’re trying their hand at smoked brisket in North Carolina, and even knocking off a…

Interview: Lance Kirkpatrick of Stiles Switch BBQ

Pitmaster: Stiles Switch BBQ & Brew; Opened 2011 Age: 44 Smoker: Indirect Heat Wood-Fired Pit Wood: Post Oak Lance Kirkpatrick didn’t grow up cooking barbecue. He didn’t come from a long line of barbecue cooks, but at the age of thirty-one he answered the most important newspaper ad of his life. Louie Mueller Barbecue in Taylor, Texas was looking for someone to help at the restaurant. Lance got the job which set him on the path to learn barbecue from…

Browns BBQ 01

Brown’s Bar-B-Que

Brown’s Bar-B-Que has one of the best briskets in Austin, and one of the best side items in Texas. When I visited a year ago (at their previous location) I found the brisket to be the weak link, but no longer. Pitmaster Daniel Brown has found the sweet spot in his trailer mounted steel smoker, and Austin is the beneficiary. These days the Brown’s trailer is parked out front of Corner Bar on South Lamar. On…

Smoked in Texas: Pasta at Oak

Smoke has become a popular new ingredient in all kinds of cuisine outside of the barbecue realm. Chef Richard Gras of Oak in Dallas is pushing those limits. He is smoking pasta. Well, technically he is smoking flour over mesquite chunks, then using that flour for his house made pasta. The process was documented by Zagat in this video:   Last week, I went into Oak to get a taste of this pasta. The smoke…

← Previous Page    Next Page →


More →
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
Whole Hog
How the Carolinas do BBQ
In Search of Brown Gravy Sauce
A barbecue sauce specific to North Texas.
Arby's Takes a Chunk of the U.S. Brisket Supply
Eatin’ on Tulsa Time
More than just Bologna


More →