Reviews, News, & Interviews

Floridas Kitchen 01

Florida’s Kitchen

It’s just a mile or so off 190, the state highway that runs through Livingston, but Florida’s Kitchen feels like it’s way out in the country. I passed it on my way to visit Hitch-N-Post BBQ, a Texas Monthly top 5o barbecue joint, just another mile down the road. The bright blue building surrounded by large shade trees caught my eye, as did a sign near the front door. “In Texas Monthly Top 40 Best…

BBQ News: 09/26 – 10/02

- The Dallas Observer released their Best of Dallas list, and in the food categories, barbecue is well represented. Tim Byres of Smoke received the Best Chef nod, Peggy Sue BBQ was recognized for their baby back ribs, Cattleack BBQ had the best barbecue sandwich, and Pecan Lodge was both the reader’s and editor’s pick for best barbecue. – Alison Cook of the Houston Chronicle released her top 100 restaurants list and a barbecue joint,…

Interview: Samuel “Bo” Phillips of Cooper’s Bar-B-Que

Pitmaster: Cooper’s Old Time Pit Bar-B-Que; Opened 1963 Age: 64 Smoker: Charcoal-fired steel cooker and electric rotisserie smoker Wood: Lump Mesquite Charcoal There’s more than one cook at a big operation like Cooper’s Old Time Pit Bar-B-Que in Llano, but Bo Phillips is the one who gets up early enough to get the briskets on. In their high heat method of cooking, the meat gets done a lot faster than anything cooked in the low and…

BBQ Photographers: Lisa Rawlinson

Every month we bring you a profile of a photographer who has captured the people, the food and the spaces that make up the world of barbecue. Lisa Rawlinson – Austin, Texas I fell into photographing barbecue through my blog, Full and Content, somewhat by happenstance. I’ve always loved eating barbecue, it’s a way of life in Texas for most people, but in 2013 I compiled a guide to eating barbecue in Austin for the…

Texas Smoke BBQ 04

Texas Smoke BBQ Co.

There’s something homey about a meal at Texas Smoke BBQ Co. in downtown Sanger. Owner and pitmaster Jay Coin prepares the barbecue plates back in the kitchen while his wife, Mindy, works the front of the house. They work together on the popular smoked meatloaf, and a table full of homemade desserts are all from the hand of Mindy’s mother. A Pyrex dish of peach cobbler as opposed to the standard from-frozen variety in a…

BBQ News: 09/19 – 09/25

- In one of the laziest pieces of barbecue journalism I’ve seen, a reporter for the Chicago Tribune showed up at Franklin Barbecue in Austin fifteen minutes before they opened, abandoned the long line, came back two hours later, and was mad that she didn’t get barbecue. She penned a complaint letter disguised as an article. – The Chicagoans did find some barbecue elsewhere. Here’s a list of their favorites. – The New Yorker takes…

Interview: Johnny Fugitt of Barbecue Rankings

Writer: 100 Best Barbecue Restaurants in America Age: 29 Johnny Fugitt is nearing the end of a one year tour around the country looking for the best barbecue joints in the country – one hundred of them to be exact. He was sick of all the poorly researched national top ten lists out there, so he decided to set out on his own and eat as much barbecue as he could along the way. He…

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Features

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Texas Treasures
Celebrating half-century old Texas BBQ
Totally Smoked in the Golden State
California's Take on Texas BBQ
The Importance of Resting
Shed a tear 'cause I'm missing juice.
So, You Want To Open a BBQ Joint?
10 guidelines for starting a successful barbecue restaurant.
Heritage Hog BBQ
For All The Marbling
Limp Brisket
My beef with Kansas City barbecue.
What Is Texas-German Sausage?
The Best of the Wurst
Highway BBQ: Part Three
I-45 From Galveston to Dallas
Wendy’s Is No Home For Barbecue
The False Egalitarianism of Wendy's #BBQ4MERICA
Love the Lean
It Takes a Pro to Smoke a Good Brisket Flat

Events

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