Reviews, News, & Interviews

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Vincek’s Smokehouse

Gary Vincek seems to do it all. He doesn’t run a just a barbecue joint, a sausage factory, a meat market, a processing facility, or a bakery. As owner and pitmaster at Vincek’s Smokehouse, he and his crew provide the Southeast Texas town of East Bernard with all of those things. In one place. In our collective rush to ogle over the latest slice of fatty, prime-grade brisket at a big-city barbecue joint, we sometimes forget…

BBQ News: 02/26 – 03/03

– Brian Williams doesn’t know much about Texas barbecue, but Rachel Maddow was there to correct him. – The Texas candidate dives into KC BBQ: “Is it better than TX BBQ?” a KC reporter asks as @tedcruz tries the Z Man. “You can be honest, the primary’s over.” — Betsy Klein (@betsy_klein) March 2, 2016   – J.C. Reid visits an old Houston area favorite, the Plantation BBQ food truck.  – Alison Cook of…

Interview: Tim Mikeska of Mikeska Brands

Owner: Mikeska Brands Texas Bar-B-Q; Founded 2008 Age: 56 Smoker: Brick Smokehouse Wood: Oak wood with oak and hickory sawdust Tim Mikeska has had enough with running restaurants. He’s traded it in for the wholesale sausage business, and now his family’s Czech sausage recipe can be enjoyed in Texas, New York, Connecticut, and all over Chicago. He comes from a long line of butchers and barbecue men. If you’ve traveled the highways of Texas, then you’ve probably seen at…

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Smoked in Texas: Sausage at Galvan’s Sausage House

After more than thirty years of doing laundry for the local school district, Clemente Galvan Jr. chose a second career: barbecue. It hasn’t been easy. The pit room at Galvan’s Sausage House has burned down twice, most recently in 2014. He works long hours at the small restaurant along Highway 90 in Richmond, and the effort shows in the great homemade sausages. Clem, as his family calls him, was born in a neighborhood in Rosenberg called Little Mexico…

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A Glossary of Casings

Smoked sausage is a pillar of Texas barbecue. We talk a lot about the staggering sausage varieties—pork, beef, fine-grind, coarse-grind, hot guts, jalapeno-cheese, macaroni and cheese—but what’s discussed less frequently is what we stuff those fillings into: the casings. Last week I went on a barbecue tour with Greg Mueller of World Casing Company, a New York-based casing company specializing in natural casings. Mueller, who lives in the Houston area, is the sales rep for the South region, including…

BBQ News: 02/19 – 02/25

– On the disappearance of black–owned BBQ joints in the South: South toward home. Black barbecue and a journey down Legacy Road. — Jim Shahin (@jimshahin) February 22, 2016   – The World’s Championship Bar-B-Que Cookoff is happening this weekend at the Houston Stock Show.  – Looking for recipes of barbecue sides? The Houston Chronicle has collected these great ones from some local pitmasters.  – The Houston BBQ Festival creators are getting into the…

A slice of fatty brisket from Jack's BBQ

The Seattle Barbecue Experience

Robert and Louise Collins left Louisiana for the West Coast in 1944 and eventually opened what is now Seattle’s oldest barbecue joint: R & L Home of Good Bar-B-Q. They’re celebrating 64 years in business in a small, stone-faced storefront east of downtown, and even if Robert and Louise have both passed away, their daughter Mary Collins-Davis now runs the place and keeps it a family affair. Despite its storied local history, food writers don’t pay much attention. A wrap-up of…

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