Reviews, News, & Interviews

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. – CheapTickets.com 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…

BBQ News: 06/06 – 06/12

- Alison Cook of the Houston Chronicle doesn’t hand out the four star reviews often, but Killen’s BBQ in Pearland just got that high praise this week. She calls it “Houston’s first destination barbecue.” – Fed Man Walking has released a number of Austin BBQ lists over the past two weeks, but on Tuesday he offered up his top 10 joints in the city. Like the Austin American Statesman’s list, this one has la Barbecue…

Interview: Steve Kapchinskie of Martin’s Place

Owner/Pitmaster: Martin’s Place; Opened 1925 (current location 1939) Age: 57 Smoker: Indirect Heat Wood-Fired Pit Wood: Oak A Kapchinskie has been cooking barbecue at Martin’s Place in Bryan, Texas since 1925. That makes it older than Black’s BBQ in Lockhart and just as old as Prine’s BBQ in Wichita Falls. Today, it’s still a family affair. Steve Kapchinskie has been manning the pits for forty-five years. He married his wife Betty thirty-seven years ago, and she has worked the front counter…

1940′s Era Menu from Martin’s Place

During an interview with Steve Kapchinskie of Martin’s Place in Bryan (since 1925), he mentioned a copy of an old menu that he had in his records. The menu is from the forties,and he was kind enough to scan it and send it for us to post it here. Martin’s Place started as a barbecue joint and has remained so ever since, but the menu has changed quite a bit. In the forties it was one…

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