Reviews, News, & Interviews

Heim BBQ 12

Heim Barbecue

For all chefs, there are moments in their culinary careers that forever shape them. Moments when principles are seared into their brain by mentors, books, or classes only to manifest in their cooking techniques for life. For Travis Heim, owner and pitmaster of Heim Barbecue, in Fort Worth, one of those illuminating experiences came early in his career, during a two-week stint at a now closed barbecue joint in the mid-cities of the D/FW area.”They would marinate brisket overnight in…

Ervin Kolacny tending the pit at Kolacny's Bar-B-Q and Catering. Photograph by Wyatt McSpadden

The Top 25 New and Improved BBQ Joints in Texas

It’s been two years since Texas Monthly published its last Top 50 BBQ Joints list. It was a feat of reporting that took me and my barbecue-eating cohorts across the state to eat at countless legendary restaurants, holes-in-the-wall, out-of-the-way joints. The work didn’t end when the issue went to press. My job since then has essentially been one giant scouting mission for the next list slated for the summer of 2017. In my travels, one thing…

BBQ News: 10/09 – 10/15

– Pulled pork is everywhere: Fast-food chains are going hog wild for pulled pork — Bloomberg Business (@business) October 9, 2015   – Dallas’s NPR station, KERA, is in Austin and gives us this tour of Franklin Barbecue.  – Aaron Franklin also sat down with Krys Boyd for an hour on KERA’s Think.  – Chefs and pitmasters from across the South tell Saveur about their favorite barbecue joints.  – These are the five…

Google Hard 8 01

How Long Will You Wait?

Waiting in line for barbecue is a fact of life if you seek out the good stuff at prime times. You know when heading out to Lockhart, Taylor, or any number of barbecue destinations on the weekends that you’re not going to walk right up to the counter to place your order. That’s as obvious as knowing that late afternoon on a Tuesday probably won’t be crowded. I even got lucky at Pecan Lodge yesterday when…

Hard 8 BBQ Stephenville 16

Hard Eight BBQ

Dining at Hard Eight BBQ is as much about experience as it is about the meal. During a recent visit to the original Stephenville location, I lined up with thirty other people, an impressive crowd for 1:00 p.m. on a Friday. Together we stood together facing cord upon cord of neatly piled mesquite and two giant burn barrels raging so hot that the perimeter is ringed by warning signs. Smoke poured from a half dozen stone-clad steel pits; the last…

BBQ News: 10/02 – 10/08

– No more freelance line-standers at Franklin Barbecue: You’ll have to wait in line for your own brisket now w/ Franklin Barbecue’s line holder ban — Eater Austin (@EaterAustin) October 4, 2015 – On the same day, the Supreme Court also enforced a rule against paid line-standers.  – A man in Longview, Texas was sent to a hospital after being struck by a barbecue pit, then HE was sent to jail.  – Californians…

The Simpsons BBQ 02

The Simpsons Do a BBQ Episode

With so much barbecue fluff on television these days, it was nice to see a serious discussion of smoked meat on . . . The Simpsons? The writers obviously did their homework for last night’s episode. Homer bought a smoker shaped from a meteor (that looked a lot like a kamado cooker), and he was careful to differentiate it from a grill. In the episode, Homer’s hickory-smoked pork ribs become immediately popular in the neighborhood, and…

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