tag:blogger.com,1999:blog-31093072708281000062024-03-05T15:18:06.335-06:00Texas Pit QuestA conversation about Texas barbecue, pitmasters, pitmakers, destinations, events, and related subject matterScotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-3109307270828100006.post-9255863863509342212019-05-18T11:19:00.000-05:002019-05-21T14:58:22.982-05:00Where Did We Go?<br />
<span style="font-size: large;">Texas Pit Quest is definitely still alive, and not on hiatus; we've just been focusing our efforts on providing quality content and Houston-area BBQ posts for our friends at <a href="https://houstonfoodfinder.com/" target="_blank"><b>Houston Food Finder</b></a>. Visit us over there to find out the latest and greatest updates on what's going on in Houston BBQ (and other Houston food news too)!</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrhD0NfxLb07WsexbNMjvnPUPdQ5UMh7ClJYRIaaGERNt180pW834puuLm3UKNGKnyYTo2GQNhc_VHn2CowP0LCJHE_-HeHZaDdK7fV_uWQGfgULxzOdBkW-6fiSa__tFHWCZmUVyhNQ/s1600/HFF2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrhD0NfxLb07WsexbNMjvnPUPdQ5UMh7ClJYRIaaGERNt180pW834puuLm3UKNGKnyYTo2GQNhc_VHn2CowP0LCJHE_-HeHZaDdK7fV_uWQGfgULxzOdBkW-6fiSa__tFHWCZmUVyhNQ/s1600/HFF2.png" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
<span style="font-size: large;"><br /></span>
<br />
<span style="font-size: large;"></span>
<span style="font-size: large;">Some of our latest <a href="https://houstonfoodfinder.com/" target="_blank">Houston Food Finder</a> posts:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><a href="https://houstonfoodfinder.com/2019/03/12/the-2019-houston-barbecue-festival-brings-together-the-best-in-texas/" target="_blank">The 2019 Houston Barbecue Festival Brings Together the Best in Texas</a></span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmnc__fROaOieIIni_X3M3JcfxHyFvEzouMr5FPtHc4Koe-FuaUlLPLQJGes4oGwDcVwoEkxoVpO0dZ1bJ77ou8tpd9sXnKxHOALD1k88muy2qHKBLU8ieJvy6L1FgnF88tc_hjOir5IM/s1600/HFF_2018-houston-barbecue-festival_31953859597_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmnc__fROaOieIIni_X3M3JcfxHyFvEzouMr5FPtHc4Koe-FuaUlLPLQJGes4oGwDcVwoEkxoVpO0dZ1bJ77ou8tpd9sXnKxHOALD1k88muy2qHKBLU8ieJvy6L1FgnF88tc_hjOir5IM/s400/HFF_2018-houston-barbecue-festival_31953859597_o.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just a hint of all the meaty goodness that awaits at the 7th Annual Houston Barbecue Festival. Photo by Richard Olivier, courtesy of Houston Barbecue Festival.</td></tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
<span style="font-size: large;"><a href="https://houstonfoodfinder.com/2019/05/06/houston-barbecue-business-moves-to-brick-and-mortar-in-galveston/" target="_blank">Houston Barbecue Business Moves to Brick-and-Mortar in Galveston</a></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIAABLe2m1UTjZm680rBohJFiOIQiJh2LobxLkBux9__1-Ke-Eveq2h7vvTjmbXIpajSQmTkMqT8yeFzt9oEYmBwO2qYbEXdMIkRbXy74NfwZbb0kFwsyCItNwqydHep-YhE6cGuY1QbY/s1600/HFF_20190504_150333.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIAABLe2m1UTjZm680rBohJFiOIQiJh2LobxLkBux9__1-Ke-Eveq2h7vvTjmbXIpajSQmTkMqT8yeFzt9oEYmBwO2qYbEXdMIkRbXy74NfwZbb0kFwsyCItNwqydHep-YhE6cGuY1QbY/s400/HFF_20190504_150333.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soon all the delicious meats from Buck's Barbeque will be available in Galveston!</td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><a href="https://houstonfoodfinder.com/2018/11/26/houston-and-austin-are-throwing-down-again-for-barbecue-bragging-rights/" target="_blank">Houston and Austin Are Throwing Down (Again) for Barbecue Bragging Rights</a></span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EUD_ZUUOQ_VfmZ3FvKCiM6IAsRndjQEe_nqpvlswdM0NMzziWXunYBIM28ucaQa4VutUOh0CNvryg01jvsH4zpIkaEVTVCKplpUObHMDFdF9I8_tjiZ_2HRjRZrVZZgD8Q3dB5NWQLY/s1600/IMG_2121_FF.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EUD_ZUUOQ_VfmZ3FvKCiM6IAsRndjQEe_nqpvlswdM0NMzziWXunYBIM28ucaQa4VutUOh0CNvryg01jvsH4zpIkaEVTVCKplpUObHMDFdF9I8_tjiZ_2HRjRZrVZZgD8Q3dB5NWQLY/s400/IMG_2121_FF.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Winning entry from Daddy Duncan’s BBQ at the 2018 HouBBQ Throwdown, “The Altuve,” smoked beef cheek barbacoa with sweet potato mash, chorizo and bacon street corn, pickled onions, habanero caviar, and fried pork cracklins.</td></tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
<span style="font-size: large;"><a href="https://houstonfoodfinder.com/2018/09/18/the-woodlands-bbq-festival-returns-for-a-third-year-with-more-meat-than-ever/" target="_blank">The Woodlands BBQ Festival Returns For A Third Year With More Meat Than Ever</a></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDxwFq1Vu_dBGS0o019MX3ZmQzeiw4fKx0KbIsqp4rIvdD6zEgVV00HSiHOn3VvCN4IOnZLp5S9IeAiXXn1NyIdRofQ6R0jhlgobLP92KNawJJu1Z_S_OduAPOytYJuuHoIywpu6s8lL4/s1600/TWBBQ_Tray.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDxwFq1Vu_dBGS0o019MX3ZmQzeiw4fKx0KbIsqp4rIvdD6zEgVV00HSiHOn3VvCN4IOnZLp5S9IeAiXXn1NyIdRofQ6R0jhlgobLP92KNawJJu1Z_S_OduAPOytYJuuHoIywpu6s8lL4/s400/TWBBQ_Tray.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bring a tray to help carry all your goodies at a barbecue festival!</td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><a href="https://houstonfoodfinder.com/2018/06/29/bucks-barbeque-expands-hours-at-luckys-lodge/" target="_blank">Buck’s Barbeque Expands Hours At Lucky’s Lodge</a></span></div>
<div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6XpHB898LrHKBloH555ICfG4m9seAHtcm-LXxVLBJqKiOejIlw_KlytwK_oMwoONnsh1i2uAVPUZMQjie2KhXladtXXtXfA8obc6X77yuYV8s5bjfx5epazprJ-NasruR-PkqN6PcCA/s1600/IMAG1604_HFF.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6XpHB898LrHKBloH555ICfG4m9seAHtcm-LXxVLBJqKiOejIlw_KlytwK_oMwoONnsh1i2uAVPUZMQjie2KhXladtXXtXfA8obc6X77yuYV8s5bjfx5epazprJ-NasruR-PkqN6PcCA/s400/IMAG1604_HFF.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brisket, smoked pork belly banh mi, and cheesy squash at Buck's Barbeque.</td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><a href="https://houstonfoodfinder.com/2018/04/30/killens-barbecue-now-offers-dinner-with-table-service-and-reservations/" target="_blank">Killen’s Barbecue Now Offers Dinner With Table Service And Reservations</a></span><br />
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiobNaD5nwGxLb1mHfKxj60lC9RtTIkPCGpsgw0e1qFnqqc0nrSVxYOBqkhDVHb9O7DIxkOJ0UIJK8Dqgvof0FR30zK_YElSZmYwH2_RwuJ01VGAK3HzevS8h_FP_-FZ8QOaU24CQAGOlk/s1600/IMG_1998.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiobNaD5nwGxLb1mHfKxj60lC9RtTIkPCGpsgw0e1qFnqqc0nrSVxYOBqkhDVHb9O7DIxkOJ0UIJK8Dqgvof0FR30zK_YElSZmYwH2_RwuJ01VGAK3HzevS8h_FP_-FZ8QOaU24CQAGOlk/s400/IMG_1998.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked pork belly burnt ends with pepper jelly glaze.</td></tr>
</tbody></table>
<div>
<br />
<span style="font-size: large;"><a href="https://houstonfoodfinder.com/2018/04/06/ramen-tatsu-ya-and-truth-barbeque-join-forces-for-a-houston-brisket-ramen-debut/">Ramen Tatsu-Ya And Truth Barbeque Join Forces On A Houston Brisket Ramen</a></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgcxatAHT9wP46-WqOdOu2dg881UwxVMTndEAZuHpdCEN62paFNYPsQuPoffbHSdAQ3ULZ4QjVZ35lw4VjmYJc9uNn92fiFKfI2hrKmA18csdSNvkKeoff6XFfFrgqhQZh9M1Kjw5uKQ/s1600/Smoked+Shoyu+Tonkotsu+Ramen.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgcxatAHT9wP46-WqOdOu2dg881UwxVMTndEAZuHpdCEN62paFNYPsQuPoffbHSdAQ3ULZ4QjVZ35lw4VjmYJc9uNn92fiFKfI2hrKmA18csdSNvkKeoff6XFfFrgqhQZh9M1Kjw5uKQ/s400/Smoked+Shoyu+Tonkotsu+Ramen.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked Shoyu Tonkotsu Ramen, photo by Shion Aikawa.</td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><a href="https://houstonfoodfinder.com/2018/04/04/new-venue-plus-new-barbecue-joints-for-the-2018-houston-barbecue-festival/" target="_blank">2018 Houston Barbecue Festival's New Venue, Features Even More Restaurants</a></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIgktDxrZP5ur6kyYSw-LI6dkZF7-t43ZmstcsQMrnGG7xMtMpY6isIa8tW_XmhyphenhyphennOfimbe_VY6-H0D6_jwMAYprWTQtocxsLoGJFvysh5kOjzZS8E6Ngu3MgBqCya0TS0gGosHiEzq_Q/s1600/croissant-and-beef-rib-courtesy-of-louie-mueller-barbecue-and-fluff-bake-bar_39670688631_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIgktDxrZP5ur6kyYSw-LI6dkZF7-t43ZmstcsQMrnGG7xMtMpY6isIa8tW_XmhyphenhyphennOfimbe_VY6-H0D6_jwMAYprWTQtocxsLoGJFvysh5kOjzZS8E6Ngu3MgBqCya0TS0gGosHiEzq_Q/s400/croissant-and-beef-rib-courtesy-of-louie-mueller-barbecue-and-fluff-bake-bar_39670688631_o.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Robert Jacob Lerma.</td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><a href="https://houstonfoodfinder.com/2018/02/13/willows-texas-bbq-worthy-addition-growing-heights-barbecue-scene/" target="_blank">Willow’s Texas BBQ Is A Worthy Addition To The Growing Heights Barbecue Scene</a><span style="font-size: medium;"></span></span></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcgjE6cy4IH0iNwOZNwPUjyVFwre07PYZeei31aW9JZFgVvERFwzK0ISlcWvLMj0aHMSzJc55_pHzRnspqlLO_m-KcJ8k7yVHkMwVnebTvT8wQ13oE52jiF9aM9MoAemT0cuHu3WDAfA/s1600/IMG_1816-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcgjE6cy4IH0iNwOZNwPUjyVFwre07PYZeei31aW9JZFgVvERFwzK0ISlcWvLMj0aHMSzJc55_pHzRnspqlLO_m-KcJ8k7yVHkMwVnebTvT8wQ13oE52jiF9aM9MoAemT0cuHu3WDAfA/s400/IMG_1816-1.jpg" width="400" /></a></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<a href="https://houstonfoodfinder.com/2018/01/05/exclusive-bucks-barbeque-begin-lunch-service-luckys-lodge-eado/" target="_blank"><span style="font-size: large;">Buck’s Barbeque To Begin Lunch Service At Lucky’s Lodge In EaDo</span></a></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9hxRE_jI31B9qEyq-Vt1bvtF7S0aJSVmMvPfTDkP4GbHSaKQF-KvjhYhQc5iGQqyleYKNu8MWaBHGxLRO7AAuIXRk08GxhkhjCTv-t6hmzYabuNrNVe9mpHPze455THmbrqHmMbxVDM/s1600/IMAG1488.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9hxRE_jI31B9qEyq-Vt1bvtF7S0aJSVmMvPfTDkP4GbHSaKQF-KvjhYhQc5iGQqyleYKNu8MWaBHGxLRO7AAuIXRk08GxhkhjCTv-t6hmzYabuNrNVe9mpHPze455THmbrqHmMbxVDM/s400/IMAG1488.jpg" width="400" /></a></div>
<div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><a href="https://houstonfoodfinder.com/2017/12/12/first-look-pappas-delta-blues-smokehouse-brings-top-quality-barbecue-to-clear-lake-area/" target="_blank">Pappas Delta Blues Smokehouse Brings Top Quality Barbecue to Clear Lake Area</a></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2pJXEvScN6db6oEpw2nKL-NranyHRtnRbRXwrrNKarrIlBjfiZZedWU6L_q_LIeBEFEHSA9o0qN0j_6-Pext4LGxsNkgwTnmkrnEdmXnaiKHkJYdC5Qlkqa3In5IulNkdVjQyYFCMDI/s1600/IMG_1671-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2pJXEvScN6db6oEpw2nKL-NranyHRtnRbRXwrrNKarrIlBjfiZZedWU6L_q_LIeBEFEHSA9o0qN0j_6-Pext4LGxsNkgwTnmkrnEdmXnaiKHkJYdC5Qlkqa3In5IulNkdVjQyYFCMDI/s400/IMG_1671-1.jpg" width="400" /></a></div>
<br />
<span style="font-size: large;"><br /></span>
<a href="https://houstonfoodfinder.com/2017/10/10/barbecue-rescue-houston-pitmasters-answer-call-hurricane-harvey/" target="_blank"><span style="font-size: large;">Barbecue Rescue: Houston Pitmasters Answer The Call During Hurricane Harvey</span></a></div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwO76Z7TmQA3CL6T-V2uGBhLLerRUhnY9BG2bTSMvM19IAw4tDu2KWmlEYURNvydBWLrdXKlyx8v-sWTXN8s9zKdrRharA0JQ7xTcHkk82n55FFmr8uzeK_OrU2T3LrKuy3veJ-_ZRHss/s1600/IMAG1427-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwO76Z7TmQA3CL6T-V2uGBhLLerRUhnY9BG2bTSMvM19IAw4tDu2KWmlEYURNvydBWLrdXKlyx8v-sWTXN8s9zKdrRharA0JQ7xTcHkk82n55FFmr8uzeK_OrU2T3LrKuy3veJ-_ZRHss/s400/IMAG1427-1.jpg" width="400" /></a></div>
<br />
<span style="font-size: large;"><a href="https://houstonfoodfinder.com/2017/08/07/exclusive-houston-pitmaster-on-the-move-to-luckys-pub-in-the-heights/" target="_blank">Exclusive: Houston Pitmaster On The Move To Lucky’s Pub In The Heights</a></span><br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZeuDN7MztmfatnO7mZuYiLLx6WBXzYj5_OB824V8dMaUkA9lvxoB13BTEhmcWoxUXOKDROSw2rdcJWR8pjmFv6HpWBBe4wBk6kin65JOIp8aeaHw1LhRkVSMvMFevAa-F33i1NDHo1xw/s1600/FB_IMG_1500759352967_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="770" data-original-width="1154" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZeuDN7MztmfatnO7mZuYiLLx6WBXzYj5_OB824V8dMaUkA9lvxoB13BTEhmcWoxUXOKDROSw2rdcJWR8pjmFv6HpWBBe4wBk6kin65JOIp8aeaHw1LhRkVSMvMFevAa-F33i1NDHo1xw/s400/FB_IMG_1500759352967_1.jpg" width="400" /></a></div>
<div>
<br />
<span style="font-size: large;"><a href="https://houstonfoodfinder.com/2017/07/31/goode-company-barbeque-opens-new-outpost-in-the-woodlands/" target="_blank">Goode Company Barbeque Opens New Outpost in The Woodlands</a></span></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4NHmmm8M60719FF2pX8RZK9cN6l3pw2f0TIiADTkSKpikYBfFaOEw12qcSE5cYjB9lEqKLJ4gWh5GM2RqxUSZa-ezw-sDuOs_lCQdIZonlJ0uB4jjFJoRGgxdXRZxTrmkGx1I_lNyKc8/s1600/IMG_0865-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4NHmmm8M60719FF2pX8RZK9cN6l3pw2f0TIiADTkSKpikYBfFaOEw12qcSE5cYjB9lEqKLJ4gWh5GM2RqxUSZa-ezw-sDuOs_lCQdIZonlJ0uB4jjFJoRGgxdXRZxTrmkGx1I_lNyKc8/s400/IMG_0865-1.jpg" width="400" /></a></div>
<div>
<br />
<span style="font-size: large;"><a href="https://houstonfoodfinder.com/2017/06/19/killens-barbecue-elevates-their-brisket-game/" target="_blank">Killen's Barbecue Elevates Their Brisket Game</a></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI18V7oghmMVpWoxGoAz65VExGKvuRW3b5Vq79J9TiKCkP46UnyfeDhz0iuU-_DZPqbe3nYT5wyMyzeB1w_BURJWPCFywb1GEsQuLbmAQh2DUsCK95jz2pDd2Uia8tyGaME1YYmezQp7g/s1600/IMG_0817-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI18V7oghmMVpWoxGoAz65VExGKvuRW3b5Vq79J9TiKCkP46UnyfeDhz0iuU-_DZPqbe3nYT5wyMyzeB1w_BURJWPCFywb1GEsQuLbmAQh2DUsCK95jz2pDd2Uia8tyGaME1YYmezQp7g/s400/IMG_0817-2.jpg" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><a href="https://houstonfoodfinder.com/2017/06/12/plant-based-impossible-burger-has-a-chance-even-in-meat-loving-texas/" target="_blank">Plant-Based Impossible Burger A Welcome Option Even In Meat-Loving Texas</a></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-D-dak9wUGZFjZuWb0QYAjV23tdiYbVWDy6t5jj9vYbQMkaIdyhhtSYeD9dgS1up02pivys4z75h0GHhN0CryuTsd5N1MSGL_b0d2sh9-oOr8WQug26ouzfdTSmQ3cLLSRDH09tsd0Vw/s1600/IMG_0794-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-D-dak9wUGZFjZuWb0QYAjV23tdiYbVWDy6t5jj9vYbQMkaIdyhhtSYeD9dgS1up02pivys4z75h0GHhN0CryuTsd5N1MSGL_b0d2sh9-oOr8WQug26ouzfdTSmQ3cLLSRDH09tsd0Vw/s400/IMG_0794-1.jpg" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><a href="https://houstonfoodfinder.com/2017/05/31/brisketu-classes-can-help-you-become-a-better-barbecuer/" target="_blank">BrisketU Classes Can Help You Become Better at Barbecue</a></span></div>
<div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTjcaP_m5QTd-m4nmxq5miO782UbKS6_sOtqlNK66hL-4YAa3uGqk8D3eNbvVEWKzbC0pVNFNGfcZmTcP_VcmTfswBYiNUrSEdE9AtyE59aE0yV5eeSNrYMooQCQSEgkoRHEuLl4XzgA/s1600/Rib1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTjcaP_m5QTd-m4nmxq5miO782UbKS6_sOtqlNK66hL-4YAa3uGqk8D3eNbvVEWKzbC0pVNFNGfcZmTcP_VcmTfswBYiNUrSEdE9AtyE59aE0yV5eeSNrYMooQCQSEgkoRHEuLl4XzgA/s400/Rib1.jpg" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<a href="https://houstonfoodfinder.com/2017/05/22/two-houston-area-barbecue-joints-among-10-best-in-texas-monthlys-top-50-list/" style="font-size: x-large;" target="_blank"><span style="font-size: large;">Two Houston-Area Barbecue Joints Among 10 Best In Texas Monthly’s “Top 50 List”</span></a></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ7pkE7bGcwUYrwg2uLktsCp4a_9dN5ofWiC5YsIKGMm7JH3Yg4rRXXjLmRSH3t_QVrtWeqyhDA7Y-ux_uE5vl6uYKPWEvP_Y-BqTbtj43m_bME_JAz4SIppFCorpwu0y1duT3_yq1mUg/s1600/DSC_0198-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ7pkE7bGcwUYrwg2uLktsCp4a_9dN5ofWiC5YsIKGMm7JH3Yg4rRXXjLmRSH3t_QVrtWeqyhDA7Y-ux_uE5vl6uYKPWEvP_Y-BqTbtj43m_bME_JAz4SIppFCorpwu0y1duT3_yq1mUg/s400/DSC_0198-1.jpg" width="400" /></a></div>
<div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><a href="https://houstonfoodfinder.com/2017/04/24/incredible-feasts-on-buns-the-houston-areas-best-stacked-barbecue-sandwiches/" target="_blank">Incredible Feasts On Buns: The Houston Area’s Best Stacked Barbecue Sandwiches</a></span></div>
<div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu23oVg_znycxw7jogPCQ7DRlOHhV__SSKpD5rlhInLsV1H9Gi17Ekl1vNqZ913KlSm_ra6g5gIGtBMjucIX5WPRqYYVsX_W4NBY-aax8ehXO2Q87Rw4IV-EE18mIo6eXkmTXQHwz2yS4/s1600/Untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu23oVg_znycxw7jogPCQ7DRlOHhV__SSKpD5rlhInLsV1H9Gi17Ekl1vNqZ913KlSm_ra6g5gIGtBMjucIX5WPRqYYVsX_W4NBY-aax8ehXO2Q87Rw4IV-EE18mIo6eXkmTXQHwz2yS4/s400/Untitled-2.jpg" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<a href="https://houstonfoodfinder.com/2017/04/03/the-5th-annual-houston-barbecue-festival-happening-this-sunday-april-9/" style="font-size: x-large;" target="_blank"><span style="font-size: large;">The 5th Annual Houston Barbecue Festival Is Just Around The Corner</span></a><br />
<span style="font-size: large;"><br /></span>
<br />
<div style="text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_MZOMgwmfvUUkQknVADtiVfgLz7WLTCZqXimGM3TcTc1IpDXiSk5xc07_wPPsl05_M6L0eqpoBLjOIgRnMDlHguHrFveK3IGXHrR1oJ6cilWVZxrkhhzXaAgB5xJtDsglpgo8Q1R2dk0/s400/DSC_0059-1.jpg" /></div>
<br />
<br />
<span style="font-size: large;"><a href="https://houstonfoodfinder.com/2017/04/03/eats-greets-peli-deli-now-open-downtown-in-the-esperson-building/" target="_blank">Eats & Greets: Peli Deli Now Open Downtown in the Esperson Building</a></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibW8uTAgCFRnSmTEjgTKduCPC2Leo0sniOFtgtgnYV9t2cr5s0LUUqB36_qTa4eaosyt4_wXEipoXwH_IG209V2koHRQIE0pWr9s3Po6PRKEQ7tbdruY2qZCzP1RdurOCnY9e8POOGAO8/s1600/IMG_0398-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibW8uTAgCFRnSmTEjgTKduCPC2Leo0sniOFtgtgnYV9t2cr5s0LUUqB36_qTa4eaosyt4_wXEipoXwH_IG209V2koHRQIE0pWr9s3Po6PRKEQ7tbdruY2qZCzP1RdurOCnY9e8POOGAO8/s400/IMG_0398-1.jpg" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<span style="font-size: large;"><a href="https://houstonfoodfinder.com/2017/03/27/exclusive-buffburger-is-opening-a-second-location-in-the-museum-district/" target="_blank">Exclusive: BuffBurger Is Opening A Second Location in The Museum District</a></span></div>
<div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTSq8kNFKm_EJTEvR_vTzWNr7RnMmwQcc_9vLUFdv36I3VISUVD-_8T6Q5yC1NHx5fmHMD8UX8NlG9Ti3xnLOwCfcEfv-zPVfBIg62sxlM6W4wEXgOaAS0Fn2jjGvMpbDCdvnwD0X10c/s1600/IMG_0355-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTSq8kNFKm_EJTEvR_vTzWNr7RnMmwQcc_9vLUFdv36I3VISUVD-_8T6Q5yC1NHx5fmHMD8UX8NlG9Ti3xnLOwCfcEfv-zPVfBIg62sxlM6W4wEXgOaAS0Fn2jjGvMpbDCdvnwD0X10c/s400/IMG_0355-1.jpg" width="400" /></a></div>
<div>
<br /></div>
<div>
<br />
<span style="font-family: inherit; font-size: large;"><span style="line-height: 107%;"><a href="https://houstonfoodfinder.com/2017/03/21/houstons-craft-burger-chains-how-to-choose-and-what-to-order/" target="_blank">Houston's Craft Burger Chains: How to Choose and What to Order</a></span></span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNi48SJf2crzg0RQwJ8TGYL0wQPF7yr6NYQEu9NLTn0i7Qc8f5AsHECyrm7cRItBtdu1eyy-_wTbaMVFeFE5b8SRTWXGMGEb2jwlOaVp5ZDMLWMVoZscLbdhowrhMhS8ZZwIHfNxZgrrU/s1600/IMG_0252-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNi48SJf2crzg0RQwJ8TGYL0wQPF7yr6NYQEu9NLTn0i7Qc8f5AsHECyrm7cRItBtdu1eyy-_wTbaMVFeFE5b8SRTWXGMGEb2jwlOaVp5ZDMLWMVoZscLbdhowrhMhS8ZZwIHfNxZgrrU/s400/IMG_0252-1.jpg" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;"><span style="line-height: 107%;"><a href="https://houstonfoodfinder.com/2017/02/10/housemade-sausage-may-be-rare-in-houston-barbecue-but-deserves-more-attention/" target="_blank">Housemade Sausage May Be Rare in Houston Barbecue, but Deserves More Attention</a></span></span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Zn8VCEd6tRs0jAuGxBTmOMA5gUNmP7bSI4i3deARNMWHY0JqUU-kvGtcqB9ahQzVG44XumHdUJnUMEPD5hI_O1b6il00qYDQ2gvOX4gKEusNFGT_NYXWhQxV5AhchwEJAnoCo3Qx6IM/s1600/DSC_3516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Zn8VCEd6tRs0jAuGxBTmOMA5gUNmP7bSI4i3deARNMWHY0JqUU-kvGtcqB9ahQzVG44XumHdUJnUMEPD5hI_O1b6il00qYDQ2gvOX4gKEusNFGT_NYXWhQxV5AhchwEJAnoCo3Qx6IM/s400/DSC_3516.JPG" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><a href="https://houstonfoodfinder.com/2016/12/23/the-best-houston-barbecue-of-2016/" target="_blank">The Best Houston Barbecue of 2016</a></span><br />
<span style="font-family: inherit; font-size: large;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxv_T6zGvDpXMP7zFE3OTdVhH-DQWDVTL7bvS_Qk1R38mkKVZ3C2v9DKAFtkSA_C7pjLY8ToKWFBbtA9xBcvUcAa6ilLkM1FWHnse7VMT4epuC9v23FQFD140qOwofFJPC5TJvIdavZOs/s1600/Roegels-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxv_T6zGvDpXMP7zFE3OTdVhH-DQWDVTL7bvS_Qk1R38mkKVZ3C2v9DKAFtkSA_C7pjLY8ToKWFBbtA9xBcvUcAa6ilLkM1FWHnse7VMT4epuC9v23FQFD140qOwofFJPC5TJvIdavZOs/s400/Roegels-1.jpg" width="400" /></a></span></div>
<span style="font-family: inherit; font-size: large;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: inherit; font-size: large;">
<span style="font-size: large;"><a href="https://houstonfoodfinder.com/2016/11/23/the-pit-room-is-setting-a-new-baseline-of-quality-for-houston-barbecue/" target="_blank">The Pit Room Is Setting A New Baseline Of Quality For Houston Barbecue</a></span><br />
</span><br />
<span style="font-family: inherit; font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsk2yrcX8-Ll1b-h1FxsAFSaZWOBSjeoYQ3ZmI2Vv8qO4Pg0B9wl5G7A1HmnFlfj0z_9zOaxMK_wh4FPGy5Pm-kIkuXjwjD-_lVn9lnPLGs0XhRny-5zgKtzKMAsMutJHHa9r7U_8ohtc/s1600/PitRoom-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsk2yrcX8-Ll1b-h1FxsAFSaZWOBSjeoYQ3ZmI2Vv8qO4Pg0B9wl5G7A1HmnFlfj0z_9zOaxMK_wh4FPGy5Pm-kIkuXjwjD-_lVn9lnPLGs0XhRny-5zgKtzKMAsMutJHHa9r7U_8ohtc/s400/PitRoom-1.jpg" width="400" /></a></span></div>
<span style="font-family: inherit; font-size: large;">
<span style="font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;"><span style="line-height: 107%;"><a href="https://houstonfoodfinder.com/2016/12/05/eats-greets-pinkertons-barbecue-finds-a-home-in-the-heights/" target="_blank">Eats & Greets: Pinkerton’s Barbecue Finds A Home in The Heights</a></span></span>
<span style="font-size: large;"><br /></span>
<br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikYaW5rGMi0JhnGS-3jxCFdOPekHovdHeb04Cw4tFuMYUXq3P-q6PRHHyDcf5iZpLYb14DEXqIdY6YcbOq0t-mQh6STcSIKHYA13U5Qq8qReqWpUxwOWWXOw_GTq8JGAol2NeYrbV_NeY/s1600/DSC_0154-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikYaW5rGMi0JhnGS-3jxCFdOPekHovdHeb04Cw4tFuMYUXq3P-q6PRHHyDcf5iZpLYb14DEXqIdY6YcbOq0t-mQh6STcSIKHYA13U5Qq8qReqWpUxwOWWXOw_GTq8JGAol2NeYrbV_NeY/s400/DSC_0154-1.jpg" width="400" /></a></span></div>
<span style="font-family: inherit; font-size: large;">
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span></span><br />
<br />
<div style="text-align: center;">
<i>All photos © Scott Sandlin, Texas Pit Quest, unless noted otherwise. All rights reserved.</i></div>
<div style="text-align: center;">
<br /></div>
</div>
</div>
Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com1tag:blogger.com,1999:blog-3109307270828100006.post-8409028742766614932017-05-23T18:46:00.001-05:002017-05-23T18:46:46.248-05:00Beaver’s Westheimer hosts National BBQ Day Picnic on the Patio<br />
<div class="MsoNormal">
<span style="font-size: large;">Around a dozen Houston food media types were invited to a
gathering at <a href="http://www.beavershtx.com/home" target="_blank"><b>Beaver’s Westheimer</b></a> on Tuesday, May 16, for a <b>National Barbecue Day</b> Picnic to sample
a spread of chef Arash Kharat’s barbecue menu items. Featuring beef products
from well-known Texas beef producer, <a href="https://www.44farms.com/" target="_blank">44Farms</a>, Kharat and Beaver’s treated the guests to several beefy options, plus
ribs and smoked chicken, with Beaver’s three-cheese Classic Mac and Mexican
Street Corn sides.<o:p></o:p></span></div>
<div class="MsoNormal">
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6T4CwgqG5ACbYJTEBItxNUwAVrfwdO3VHnIO7PF34ykb3H1xvZrvXfmnqvg5CfqMYOY9G32pqZxKO1y9tdFMhxoZRl3bdloOXc1sjycmEV3kCTx_Hn5ISC1E0FjvY6k9rycfcV-FS94/s1600/IMG_0703-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6T4CwgqG5ACbYJTEBItxNUwAVrfwdO3VHnIO7PF34ykb3H1xvZrvXfmnqvg5CfqMYOY9G32pqZxKO1y9tdFMhxoZRl3bdloOXc1sjycmEV3kCTx_Hn5ISC1E0FjvY6k9rycfcV-FS94/s400/IMG_0703-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Chicken-fried brisket burnt ends</i></span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Appetizers included Beaver’s highly-regarded Buffalo
Cauliflower and Fried Brussels Sprouts, but the meat treat for the day was a
sampling of chicken-fried brisket burnt ends accompanied by a mustard barbecue
sauce. After their time in the pit, the savory, smoky nuggets are given a quick
batter dip and then flash fried. Kharat plans to run these as a weekend special
appetizer item from time-to-time.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">Kharat has honed his barbecue skills over the past several
years through his time as executive chef at Saudi Aramco’s Houston office, his
association with Aces of Taste, Blood Bros. Barbecue, and cooking at 44 Farms
events. A tidbit that’s not widely known, he was one of the chefs assisting
with the food preparation for Anthony Bourdain’s <a href="http://www.houstonchronicle.com/entertainment/alison-cook/article/Review-Anthony-Bourdain-visits-Houston-for-10420978.php" target="_blank">Houston episode of Parts Unknown</a>, in the segment for the philanthropic urban
farming group, <a href="http://plant-it-forward.org/" target="_blank">Plant It Forward</a>.<o:p></o:p></span></div>
<div class="MsoNormal">
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDkG4qG4oDwHjeakuQzdN3u0LkC4hvijS792lxUFzd7mfgw2j4reEAdi2H7wNnUF_AQt_ilJQ-JWMyI-RSfFtxqXqZ9W5vOCgXMouEd7agd9uX7FoWVdZLnuyloG-F-zy4yeDvj1dwzCE/s1600/IMG_0706-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDkG4qG4oDwHjeakuQzdN3u0LkC4hvijS792lxUFzd7mfgw2j4reEAdi2H7wNnUF_AQt_ilJQ-JWMyI-RSfFtxqXqZ9W5vOCgXMouEd7agd9uX7FoWVdZLnuyloG-F-zy4yeDvj1dwzCE/s400/IMG_0706-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Fried Brussels Sprouts, tossed in citrus ponzu and drizzled with wasabi aioli, topped with micro-pea shoots and micro greens</i></span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Barbecue on the menu for the event included brisket, beef
chuck short ribs, and what turned out to be the tastiest smoked meat item of
the night, a slow-smoked 44 Farms inside round sirloin roast, perfectly
seasoned, tender and bursting with flavor. Pork spareribs and baby back ribs
were spiced with a bit of heat in the rub, as were the smoked chicken halves.
It’s hard to find a memorable smoked chicken these days, but Kharat serves one
of the best around, and is a solid choice from their regular menu items.</span></div>
<div class="MsoNormal">
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwRfMkITd4q_bjBX0nY9hGlOmrilnq8ZVKn51_IS-UiDtvOFzjg8ibVAVB_IIbkVZiN2X8qBi-OUYyBBT_pZHY6y6Rsg7DrvwkV8LuQ0aQn_dyGDrgcaa2vLzuybcPnzhNZMJnpKWEAI/s1600/IMG_0719-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwRfMkITd4q_bjBX0nY9hGlOmrilnq8ZVKn51_IS-UiDtvOFzjg8ibVAVB_IIbkVZiN2X8qBi-OUYyBBT_pZHY6y6Rsg7DrvwkV8LuQ0aQn_dyGDrgcaa2vLzuybcPnzhNZMJnpKWEAI/s400/IMG_0719-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Smoked 44 Farms inside round sirloin roast, and brisket</span></i></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Beaver’s regular menu includes a selection of barbecue
offerings, and Kharat really shines here. The wood smoke comes through in the
bark, but isn’t overpowering. The rubs are more complex than simple Central
Texas-style salt and pepper, and are customized to specifically complement the
various meats. Kharat’s skills with the smoker make Beaver’s a worthy barbecue
destination in the outer Westheimer area.</span></div>
<div class="MsoNormal">
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqUk9tfAmF4vGXh4uQes98OHFXyvar2i0TKyWWCUBwMqxPMhdDAMOWa_vu4NKjh2BAhjgLrcoIr3Aklp9O2-f4V9H_oRc5eUfB6M__h7IiIY48gXshfPicuxTTN38Uct8OByR6c_v0vfY/s1600/IMG_0712-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqUk9tfAmF4vGXh4uQes98OHFXyvar2i0TKyWWCUBwMqxPMhdDAMOWa_vu4NKjh2BAhjgLrcoIr3Aklp9O2-f4V9H_oRc5eUfB6M__h7IiIY48gXshfPicuxTTN38Uct8OByR6c_v0vfY/s400/IMG_0712-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Mexican corn, elote-style with crema, Parmesean, and chili powder</i></span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">The favorite side dish of the night had to be the </span><i style="font-size: x-large;">Elote</i><span style="font-size: large;">-style Mexican Corn, served in a
personal-size cast iron skillet. Roasted whole kernel corn is drizzled with
fresh crèma and topped with a generous grind of Parmesan cheese plus a dusting
of chili powder. This is another regular menu item from Beaver’s that pairs
perfectly with their barbecue offerings.</span></div>
<div class="MsoNormal">
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNSpTgfo3hStDT4JyaFkKxB_XXU1aIdqVH-2wyHomHClB7pckeG-AfNax7QiGHpqlL2xcIhncxCk1Qkre4YTflX46oO_SktaBb5qFQ1obEsBM10WcmTqDINLGhI0Fn9d8LVJE-An8dYFM/s1600/IMG_0721-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNSpTgfo3hStDT4JyaFkKxB_XXU1aIdqVH-2wyHomHClB7pckeG-AfNax7QiGHpqlL2xcIhncxCk1Qkre4YTflX46oO_SktaBb5qFQ1obEsBM10WcmTqDINLGhI0Fn9d8LVJE-An8dYFM/s400/IMG_0721-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Personal-sized strawberry shortcake</i></span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">What would a picnic be without dessert, and Beaver’s came
through for the group with two delicious selections—a blueberry and blackberry
cobbler studded with mini drop biscuits for the crust, and a strawberry shortcake
served in Mason jars. Fresh whipped cream and strawberries were layered with
housemade biscuits, and it capped the evening picnic admirably.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">With chef Arash Kharat at the helm, Beaver’s Westheimer is a
respectable dining destination with a diverse menu and is well-suited for both
family dining and fun group gatherings. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<i>All photos © Scott Sandlin, Texas Pit Quest, unless noted otherwise. All rights reserved.</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<a href="http://www.beavershtx.com/home" target="_blank"><b><i>Beaver’sWestheimer</i></b></a><i>, 6025 Westheimer Rd,
(713) 714-4111<br />
Open Monday through Thursday 11 a.m. to 10 p.m., Friday 11 a.m. to 11 p.m.,
Saturday 10 a.m. to 11 p.m., and Sunday 10 a.m. to 9 p.m.<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com16025 Westheimer Rd, Houston, TX 77057, USA29.7366818 -95.48932070000000729.7362508 -95.489951200000007 29.7371128 -95.488690200000008tag:blogger.com,1999:blog-3109307270828100006.post-91642897102292613362016-08-14T23:12:00.000-05:002016-12-12T09:19:51.603-06:00Review: How Does the Pit Barrel Cooker Stack up as a Compact BBQ Smoker Option?<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<span style="font-size: large;">My experience with the <a href="http://www.pitbarrelcooker.com/" target="_blank">Pit Barrel</a></span><a href="http://www.pitbarrelcooker.com/" target="_blank"><span style="font-family: "calibri" , sans-serif; font-size: large; line-height: 25.68px;">®</span><span style="font-size: large;"> Cooker</span></a><span style="font-size: large;"> began when mine arrived this past February. I was anxious to get it out of the box and try it right away, but knew it needed a few months and several test cooks before sharing my thoughts about it. Six months later, after trying it out in both cooking configurations (hanging and grill), I'm ready to share what I've learned about this compact, affordable smoker, made in the USA.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcf0IRCZ5uZObH3f0WDApmn4EWVX1XntOdnLj_GIXTR94BNNPUQpmrIinj0nc2j2LYOxuww_MsInhRS5FXxO_ii5f9DzIlDkQGaHAVvrC46VxT4FmOfi14D0t44OqqvXSwPaf786V20kA/s1600/DSC_3009-1.jpg" imageanchor="1"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcf0IRCZ5uZObH3f0WDApmn4EWVX1XntOdnLj_GIXTR94BNNPUQpmrIinj0nc2j2LYOxuww_MsInhRS5FXxO_ii5f9DzIlDkQGaHAVvrC46VxT4FmOfi14D0t44OqqvXSwPaf786V20kA/s400/DSC_3009-1.jpg" width="400" /></a></div>
<br />
<br />
<span style="font-size: large;">I first developed an interest in the <a href="http://www.pitbarrelcooker.com/">Pit Barrel® Cooker</a> in early 2015 after seeing social media posts and a couple of videos. In November I spoke to the company's founder, Noah Glanville, who suggested they could send one out for me to try* in early 2016 after the holiday rush. Noah is an Iraq war veteran, and founded the company in Strasburg, Colorado in 2010, with the goal being to provide an affordable cooker that "combines the best qualities of smokers, slow cookers and BBQs into one product." It's not necessarily a new idea: the Ugly Drum Smoker concept has been around a while, and stacked vertical smokers have been on the market for decades. The Pit Barrel® combines simple, inexpensive components (a 30 gallon steel drum, horseshoes for handles) with their unique hanging system, resulting in a product that is easy to use even for amateurs. The <a href="http://www.pitbarrelcooker.com/videos/">instructional videos on their website</a> make it a snap for just about anyone to be a successful backyard BBQ cook.</span><br />
<div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrSXuQZtE10feVQMbqpAqe0em2tSP8xnIBjYBPdZpLyzXvk48-zSvDbTLMr5kzjX9TKY015JI_ZRDlH_7_YFvG1Dd4hd-0jwX8a15XRs2tC3XqsLiX4M_rKlTeQpevKC0qf5qyt51aQU/s1600/IMAG0588-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrSXuQZtE10feVQMbqpAqe0em2tSP8xnIBjYBPdZpLyzXvk48-zSvDbTLMr5kzjX9TKY015JI_ZRDlH_7_YFvG1Dd4hd-0jwX8a15XRs2tC3XqsLiX4M_rKlTeQpevKC0qf5qyt51aQU/s400/IMAG0588-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Everything ships in this one box</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">The <a href="http://www.pitbarrelcooker.com/product/the-pit-barrel-cooker-package/">Pit Barrel® Cooker Package</a> is shipped with the enameled 30 gal. steel drum and lid, 8 stainless steel hanging hooks, two steel hanging rods, wooden handle hook remover, charcoal basket, a three-point enameled steel stand, a standard grill grate, one bottle (4.7 oz.) of Pit Barrel</span><span style="font-family: "calibri" , sans-serif; font-size: large; line-height: 15.6933px;">®</span><span style="font-size: large;"> All-Purpose Rub, one bottle (4.7 oz.) of Pit Barrel</span><span style="font-family: "calibri" , sans-serif; font-size: large; line-height: 15.6933px;">®</span><span style="font-size: large;"> Beef and Game Rub, and printed instructions. This is the standard package and is is delivered anywhere in the Continental US for $299, including shipping. My unit included the optional removable ash pan ($29.95), which I <u>highly recommend</u> for ease of cleanup. I also purchased their custom-fit cover separately to extend the life of the cooker in the outdoor environment where it lives (also $29.95).</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><div style="text-align: left;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28GVhwb3MEIY0eZPYvjG6kuXvNDOjYOl_YRs5DMtSt0gnisI6FQPw8GUI67O_tYDevP7_hvmCwTt5TDCesabXnZIHNjlaOoP5zvvQV9Fw7bz8vJE_R1090BHWJHmk4Vj9e-PZwxdomE8/s1600/DSC_3012-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28GVhwb3MEIY0eZPYvjG6kuXvNDOjYOl_YRs5DMtSt0gnisI6FQPw8GUI67O_tYDevP7_hvmCwTt5TDCesabXnZIHNjlaOoP5zvvQV9Fw7bz8vJE_R1090BHWJHmk4Vj9e-PZwxdomE8/s400/DSC_3012-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">What comes in the box with the drum (removable ash pan sold separately; <br />standard grill grate not shown)</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JX8VbNkKuaOF0F1P12ql2ufvfsM1Q2jVkM6gqF-l7It6b0vW2hdcpW7mpZ9ZedfDCOC_ARyYuV93jThNmzEkNhiG471TaOEEEQzHiPtcsMDHIh-9zDdK0nukCd5qRW9NdMbo0o5vkvM/s1600/DSC_301-19.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JX8VbNkKuaOF0F1P12ql2ufvfsM1Q2jVkM6gqF-l7It6b0vW2hdcpW7mpZ9ZedfDCOC_ARyYuV93jThNmzEkNhiG471TaOEEEQzHiPtcsMDHIh-9zDdK0nukCd5qRW9NdMbo0o5vkvM/s400/DSC_301-19.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Regular grill is great for pork shoulders and items not suitable for hanging</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqmWdsSpEasFiBrjltIYRZDBbD_97LiYSJAi3tCwiFmXYKyIBUDhd96lAiQIaMpw0INRCR-hDT_tCpg0a8Ry-H1pq1zqQ2uDJxihO5uGJtASr4xQO5T0GZHW2DebSp1knKtd73esuA6g/s1600/DSC_3021-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqmWdsSpEasFiBrjltIYRZDBbD_97LiYSJAi3tCwiFmXYKyIBUDhd96lAiQIaMpw0INRCR-hDT_tCpg0a8Ry-H1pq1zqQ2uDJxihO5uGJtASr4xQO5T0GZHW2DebSp1knKtd73esuA6g/s400/DSC_3021-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">A few of the hangers and the hanger rods</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Dimensions: The drum is about 19 inches in diameter, and just under 32 inches in height (on stand). Grill grate is 17-1/2 inches in diameter. Distance from hanging rod to top of charcoal basket is about 22 inches. Hanging hooks are 4 inches long. This information turns out to be more important than it seems, and would have been nice to know beforehand. The critical dimension here for you rib and brisket cookers is the <u>22 inches from the hanging rod to the top of the charcoal basket</u>. The drum appears taller from the outside than it seems; you will want to pay attention here. If you take away the 4 inches for the hook, that means the dimension from the hang point to the fire <u>is only about 18 inches</u>.</span><br />
<br />
<span style="font-size: large;">Today's average 12 to 14 pound briskets and racks of spareribs are pretty long, and in my first attempt to hang both per the instructions in the videos resulted in the meats resting in the burning charcoal. I immediately removed them, and not being sure what to do to recover, I panicked and trimmed the flat off the brisket and hung it separately, and cut the ribs in half, hanging each half separately. It never occurred to me the meats would be too long to hang in the drum. I've since learned on my own some different hanging tricks than they demonstrate in their videos that keep the meats out of the fire, but it would have been nice to have known this going into my first cook.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;">It's super easy to set up the Pit Barrel</span><span style="font-family: "calibri" , sans-serif; font-size: large; line-height: 15.6933px;">®</span><span style="font-size: large;"> for your cook. Fill the charcoal basket completely with your favorite briquettes, then remove about 35-40 of them and place them in your starter chimney. Light as usual, and after about 20 minutes, they should be burning well. Dump the contents of your chimney on top of the charcoal basket that you've already placed in the bottom of the barrel and you're ready to begin cooking immediately. There is only one way to regulate airflow: near the bottom of the drum is a round steel plate covering a hole approximately 3 inches in diameter. Rotate the plate until there's about a 1/4 inch to 1/2 inch gap on one side, and tighten the plate with a screwdriver so it stays in place. You likely won't ever have to adjust this once you've started cooking. If you notice the fire dying down, the lid can be left cracked open a little to allow more air into the barrel and it will come right back after about 5 minutes or so.</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN__SxDRY-ObtbHA1-FrWILld3b-LokTYl4E2ERju7WiysUh3zdWQfRgUoGr-rCNX-k4ZgRSKQXogTvdEChd5L8nXxWs_cYvJyQl754dD3NviSTReLyji7rXcMIWBZLXXn4uiqGrKeLVQ/s1600/DSC_3027-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN__SxDRY-ObtbHA1-FrWILld3b-LokTYl4E2ERju7WiysUh3zdWQfRgUoGr-rCNX-k4ZgRSKQXogTvdEChd5L8nXxWs_cYvJyQl754dD3NviSTReLyji7rXcMIWBZLXXn4uiqGrKeLVQ/s400/DSC_3027-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pit Barrel</span><span style="font-family: "calibri" , sans-serif; font-size: small; line-height: 15.6933px;">®</span><span style="font-size: small;"> recommends Kingsford</span><span style="font-family: "calibri" , sans-serif; font-size: small; line-height: 15.6933px;">®</span><span style="font-size: small;"> Original charcoal.</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9o6dzxf6dpOuXMJKNRPoD454VnYxB2vZu3_xviunXkp94IlPE_gnITr3nHS1x6uQkSTNocUPGHok7vlu3_JAB2T7iwY5XZ6oBiEA9koe3M1S52c7WUrVS0Fz-GNwTtsytLyvY7EgtlVA/s1600/DSC_3029-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9o6dzxf6dpOuXMJKNRPoD454VnYxB2vZu3_xviunXkp94IlPE_gnITr3nHS1x6uQkSTNocUPGHok7vlu3_JAB2T7iwY5XZ6oBiEA9koe3M1S52c7WUrVS0Fz-GNwTtsytLyvY7EgtlVA/s400/DSC_3029-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">My preferred mix: Kingsford<span style="font-family: "calibri" , sans-serif; line-height: 15.6933px;">®</span> plus oak chunks for more smoke.</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZZ5cSPbwozKTIhuhI4ixYHD0Cs4hkTwWvV4suI0fjp5xTIcM9Sjglqo4CBLdtEqajM4o8RL7UrG3sEmKerGl2SanISnhEcDhjK7gxSf_obnrENO3xoWsH3K1k-kw2uHQOGwzivaQJR0/s1600/DSC_3028-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZZ5cSPbwozKTIhuhI4ixYHD0Cs4hkTwWvV4suI0fjp5xTIcM9Sjglqo4CBLdtEqajM4o8RL7UrG3sEmKerGl2SanISnhEcDhjK7gxSf_obnrENO3xoWsH3K1k-kw2uHQOGwzivaQJR0/s400/DSC_3028-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">When the charcoal is ready, add it to the basket in the bottom of the drum and you're ready to cook!</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">The first thing you'll notice right away is the Pit Barrel</span><span style="font-family: "calibri" , sans-serif; font-size: large; line-height: 15.6933px;">®</span><span style="font-size: large;"> is a hot cooker. It doesn't come with a thermometer, but its obvious rather quickly that its running pretty hot. Ribs get to 200 deg F in about 1-1/2 hours, a pork shoulder reaches 200 deg F in about 5-1/2 hours, and briskets reach the same temp in about 7 hours. It would be interesting over time to add a thermometer and chart temps over the cook, but that will have to be a future project. Setting up an external thermometer with a probe is easy enough, and its a good idea so you can monitor the internals on large pieces of meat. </span><br />
<br />
<span style="font-size: large;">The next thing that will be obvious is the size. True, it has a small footprint, and is perfect for small backyard patios and for portability. Hanging your food from the rods definitely maximizes your ability to cook in volume; there's room for 8 racks of ribs or 8 chicken halves. I haven't tried to cook multiple briskets but I imagine two, three or even four would fit. Chicken halves are by far the easiest. They're small and cook fast, and hard to make a mistake if you have a quick-read thermometer like a <a href="http://www.thermoworks.com/Thermapen-Mk4/?tw=TEXASPITQUEST" target="_blank">Thermapen</a><span style="font-family: "calibri" , sans-serif; line-height: 15.6933px;">®</span>. My tip: pull them at 160 deg F breast temperature, transfer to a pan, cover loosely with foil and let them rest for at least 15 minutes. They'll be a lot juicier than they would if you let them get all the way to 170 or 175 deg F over the fire.</span><br />
<br />
<span style="font-size: large;">My experience with ribs in particular has been interesting. While they reach desired temperature pretty quickly, they haven't achieved that tenderness I really like, probably due to the short cook time. The flavor has been great, but I've had to get creative to hit the tenderness level everyone really seems to enjoy. I've had prior success on other cookers using the <a href="http://barbecuebible.com/2015/01/20/3-2-1-method-ribs/" target="_blank">3-2-1 rib method</a>, but on the Pit Barrel</span><span style="font-family: "calibri" , sans-serif; font-size: large; line-height: 15.6933px;">®</span><span style="font-size: large;"> it's difficult to implement this process. The first part of the cook is easy enough in the hanging position, but there's no way to transition to the second phase (wrapped in foil) in the drum, or the final phase. I tried to circumvent the issues by transferring the ribs for the foil wrap phase indoors into the oven, with the intent of glazing and hanging back in the drum for the final stage. Disaster! The ribs were too tender after the foil phase and I lost the first rack in an attempt to hang when the hook pulled through and the whole rack fell into the charcoal basket in the bottom. Another issue is the diameter; while you might consider switching from vertical to horizontal on the grill grate to alleviate the pull-through issue, the 17-1/2 inch diameter is too small for the length of most racks of ribs. My work-around so far is to either transfer to an indirect cook in my large Old Smokey for the final 2 stages of a 3-2-1 cook, or just do the final two stages in the oven. Both options work well, and the hang time in the Pit Barrel</span><span style="font-family: "calibri" , sans-serif; font-size: large; line-height: 15.6933px;">®</span><span style="font-size: large;"> for the first stage provides plenty of smoke for ribs.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmmMrdbrdqtXXVQI2W3dnPRU1kFNPd4Ldwui4SC40mxdejFaj6SxiS6jBQNd15yhBul_BP-QQfhp-fPUXC3UWRs8aoGcNY2srIqDsYkbvjBUPh3wjwr5N3uCKNG7q60ROwkwCBNly-uhs/s1600/DSC_3034.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmmMrdbrdqtXXVQI2W3dnPRU1kFNPd4Ldwui4SC40mxdejFaj6SxiS6jBQNd15yhBul_BP-QQfhp-fPUXC3UWRs8aoGcNY2srIqDsYkbvjBUPh3wjwr5N3uCKNG7q60ROwkwCBNly-uhs/s400/DSC_3034.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Probe wire for the ChefAlarm<span style="font-family: "calibri" , sans-serif; line-height: 15.6933px;">®</span> by <a href="http://www.thermoworks.com/?tw=TEXASPITQUEST" target="_blank">Thermoworks</a><span style="font-family: "calibri" , sans-serif; line-height: 15.6933px;">®</span> fits easily through the hanger rod holes.</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ni65Y_rqsJE2cPdlrqwRaFGEK4nrBFn1o7R96__D8QC_Em2wKlmuN_E6RzDkjXFI3T_i5Hi2rNtZJePuLhCK-QPfLhVfrVj5nwbGlQ5iL0b299MADjyAgArv17sAHojf9nM438bSM6g/s1600/DSC_3037-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ni65Y_rqsJE2cPdlrqwRaFGEK4nrBFn1o7R96__D8QC_Em2wKlmuN_E6RzDkjXFI3T_i5Hi2rNtZJePuLhCK-QPfLhVfrVj5nwbGlQ5iL0b299MADjyAgArv17sAHojf9nM438bSM6g/s400/DSC_3037-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Chicken halves start their hang time</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhmd7FVjZW5cU1GdCbZNselFUXcGW4-vWK4NGFtcxuFZkMl-WLMoN_6buqrVLZZOFHlgmpJus8OaIHv6gcXr1rVPIrAfAEFWkh0PFhUXiZj2lzR0bdyoT5YqURbZ6Ge1d7edHcHhiHWB8/s1600/DSC_3035.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhmd7FVjZW5cU1GdCbZNselFUXcGW4-vWK4NGFtcxuFZkMl-WLMoN_6buqrVLZZOFHlgmpJus8OaIHv6gcXr1rVPIrAfAEFWkh0PFhUXiZj2lzR0bdyoT5YqURbZ6Ge1d7edHcHhiHWB8/s400/DSC_3035.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Half chickens and brisket in the smoke.</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">I've probably done a dozen cooks with various meats since acquiring the Pit Barrel</span><span style="font-family: "calibri" , sans-serif; font-size: large; line-height: 15.6933px;">®</span><span style="font-size: large;"> this past February. Again, the easiest by far has been chicken, followed by ribs, pork tenderloins, and a pork shoulder. Cooking a pork shoulder on the grill grate was simple and a 10-pound shoulder fit with plenty of room to spare. Cook it directly on the grill until the internal temp reached about 170 deg F, and then wrapped it in foil and return it to the grill until the temp reaches 200 deg F. My experience with briskets has been inconsistent, but the cooker isn't the issue, it's been likely due to trying different sizes and grades of brisket. I'll need to pick one and work the same process repeatedly to be able to provide more definitive guidance for briskets on the Pit Barrel</span><span style="font-family: "calibri" , sans-serif; font-size: large; line-height: 15.6933px;">®</span><span style="font-size: large;">.</span><br />
<br />
<span style="font-size: large;">Sausage and boudin is also easy in the Pit Barrel</span><span style="font-family: "calibri" , sans-serif; font-size: large; line-height: 15.6933px;">®</span><span style="font-size: large;">, but would recommend using the grill grate in the horizontal position for these. One, you don't want to penetrate the casing to hang sausages and lose those precious juices, and two, if you have a double-link and try to hang it from between the links on the hooks, the casing will break as it dries out in the cooker and you'll lose your links in the fire. However, if you have Kreuz Market-style C-rings, where the open ends of the casing are joined by twine, they will work perfectly in the Pit Barrel</span><span style="font-family: "calibri" , sans-serif; font-size: large; line-height: 15.6933px;">®</span><span style="font-size: large;">, hanging the twine either on the hooks or directly from the rods.</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWf2IqanZH8obVpceWDGKseLww8N2zZI_XPkwacoxRpozUDSrkktGJlZwapQpKxwQCk-hxP-zc7jQX6NpyQSOp9faKv9Wcu7B_q-Ed96Xhk35PWcVdugcjGew3JiAC0C_CnAELv8ibI4/s1600/DSC_3041-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWf2IqanZH8obVpceWDGKseLww8N2zZI_XPkwacoxRpozUDSrkktGJlZwapQpKxwQCk-hxP-zc7jQX6NpyQSOp9faKv9Wcu7B_q-Ed96Xhk35PWcVdugcjGew3JiAC0C_CnAELv8ibI4/s400/DSC_3041-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Half chickens seasoned with Pit Barrel</span><span style="font-family: "calibri" , sans-serif; font-size: small; line-height: 15.6933px;">®</span><span style="font-size: small;"> All-Purpose rub come out great!</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmI7Y6fMR-2mEsk-qZq_8vFT88X9zsP5LAILhbTfSoNweSemeCaZh0B5OoOBGL-PmDsyJVGNjJQBWruR4MV-QoIOF0xIJlxXw43OUqd_Y6hEfu9l6ZxdP8ZF8iSjCrpSFMoLY_sCwMldM/s1600/IMAG0743_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmI7Y6fMR-2mEsk-qZq_8vFT88X9zsP5LAILhbTfSoNweSemeCaZh0B5OoOBGL-PmDsyJVGNjJQBWruR4MV-QoIOF0xIJlxXw43OUqd_Y6hEfu9l6ZxdP8ZF8iSjCrpSFMoLY_sCwMldM/s400/IMAG0743_1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pork tenderloins, half chickens, and a small brisket point in the smoke.</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hn1veF-TJTCn26nQ9xlbRLv8eX_pH8B-PrBV8OQjZZ__yQ5AsqpDPnSHzdhZOB5Zw8LuHh8Yd7ML0JocVQmu-WOxnORmWWo8Kr0RyAsoL5xNmwm_zY9rtnaKsJKF_dpf60vtqZfTB2k/s1600/IMAG0633-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hn1veF-TJTCn26nQ9xlbRLv8eX_pH8B-PrBV8OQjZZ__yQ5AsqpDPnSHzdhZOB5Zw8LuHh8Yd7ML0JocVQmu-WOxnORmWWo8Kr0RyAsoL5xNmwm_zY9rtnaKsJKF_dpf60vtqZfTB2k/s400/IMAG0633-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Beautiful mahogany color on these ribs right out of the Cooker.</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivi5D7osKhYYKrIXLjDWJirK6LhN8dIxWYmOOPDxIGnMw7N_JiY76_QChs7e8I4cwJ3ca5stXqcg-NSxSmXzGMp0qjFj3_5DueFUANKBI4kss4w9dCuovRnmCPBXjQQT11lum9-AzINlM/s1600/IMAG0641_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivi5D7osKhYYKrIXLjDWJirK6LhN8dIxWYmOOPDxIGnMw7N_JiY76_QChs7e8I4cwJ3ca5stXqcg-NSxSmXzGMp0qjFj3_5DueFUANKBI4kss4w9dCuovRnmCPBXjQQT11lum9-AzINlM/s400/IMAG0641_2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Nice smoke ring and color on these St. Louis spares</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGYsPJmHhzFpJkvqKgu59M_Y4UAnp1aESpS_CDfwC32R44KOqwCpiQdx6Aoqo5NElehwKPqjtt98bUAxAh0lHB-IEAFsl-XSJxOAHFziUWOR_00rZPo4WC-fyt2ndFx90_2mIe5I-SxQk/s1600/FotorCreated.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGYsPJmHhzFpJkvqKgu59M_Y4UAnp1aESpS_CDfwC32R44KOqwCpiQdx6Aoqo5NElehwKPqjtt98bUAxAh0lHB-IEAFsl-XSJxOAHFziUWOR_00rZPo4WC-fyt2ndFx90_2mIe5I-SxQk/s400/FotorCreated.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Half chickens, brisket flat, St. Louis spares, and a pork shoulder, all from the Pit Barrel</span><span style="font-family: "calibri" , sans-serif; font-size: small; line-height: 15.6933px;">®</span><span style="font-size: small;"> Cooker</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAtpl1znn0U2X5PRGIZRqFfe31BWnh5ifPqw3lLhuCVKxiTU9EIA-0nX1Pa1rzEuwakvJNTh-ntZaxSmBrwi8quOLZWhe0oFmFGCMG6boR7oQ_unqAv2IpTwMRj3vyYWOix5UDa70M884/s1600/IMAG0590_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAtpl1znn0U2X5PRGIZRqFfe31BWnh5ifPqw3lLhuCVKxiTU9EIA-0nX1Pa1rzEuwakvJNTh-ntZaxSmBrwi8quOLZWhe0oFmFGCMG6boR7oQ_unqAv2IpTwMRj3vyYWOix5UDa70M884/s400/IMAG0590_1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The Pit Barrel</span><span style="font-family: "calibri" , sans-serif; font-size: small; line-height: 15.6933px;">®</span><span style="font-size: small;"> Cooker</span><span style="font-size: small;"> is a great value, and easy to use.</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">In conclusion, after multiple attempts at different meats on the <span style="text-align: center;">Pit Barrel</span><span style="font-family: "calibri" , sans-serif; line-height: 15.6933px; text-align: center;">®</span> Cooker, I have to say this is a well-made, easy-to-use product for a very affordable price. My recommendation would be to absolutely purchase the optional ash pan attachment, as it will make cleanup much easier between cooks, and will also extend the life of your barrel significantly. It provides a much thicker plate to act as a buffer between the bottom of the barrel and the coals, making it much less likely to corrode and burn out. Don't hesitate to get one of their custom-fit covers as well. It will keep your <span style="text-align: center;">Pit Barrel</span><span style="font-family: "calibri" , sans-serif; line-height: 15.6933px; text-align: center;">®</span> looking nice and prevent deterioration of the finish from exposure to the elements.</span><br />
<span style="font-size: medium;"><br /></span>
<span style="font-size: large;">A couple of things to remember: it's going to be a <u>hot and fast cook</u>, so pay attention to temperatures if you're used to cooking low and slow on an offset stick burner or cabinet smoker. Also, <u>be aware of the length of brisket and ribs</u> when you insert the hooks for hanging. To keep the meats out of the fire, you will have to place the hooks closer to the middle of your longer meats than they show in their demonstration videos.</span><br />
<div>
<br />
<span style="font-size: large;">My verdict? Get one. You'll be happy with the Pit Barrel</span><span style="font-family: "calibri" , sans-serif; font-size: large; line-height: 15.6933px;">®</span><span style="font-size: large;"> Cooker for it's ease of use and affordable price.</span><br />
<br />
<span style="font-size: large;">Smoke on, my friends.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> - Scott</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKLmIU4ASpBTPDOCQhSjx0DiOUkIJRPPvNtb1bZZc-7R0JFE6RN3YDUNE_G8bX9-4PJF-T-iOxl8KIr4MVSKYhS-uA39SWtcuF4WpmYc7y4-dmLcCB54bFdYsnmwGM8h1AQpbj7fWbLL8/s1600/IMAG0789-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKLmIU4ASpBTPDOCQhSjx0DiOUkIJRPPvNtb1bZZc-7R0JFE6RN3YDUNE_G8bX9-4PJF-T-iOxl8KIr4MVSKYhS-uA39SWtcuF4WpmYc7y4-dmLcCB54bFdYsnmwGM8h1AQpbj7fWbLL8/s400/IMAG0789-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">My little compact cookery.</span></td></tr>
</tbody></table>
<br />
<div style="text-align: center;">
<i>All photos © Scott Sandlin, <a href="http://www.txpitquest.com/">Texas Pit Quest</a>, unless noted otherwise. All rights reserved.</i></div>
<div style="text-align: center;">
<i><br /></i>
<i><br /></i>
<br />
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
<span style="font-size: x-small;">(*Disclosure: the Pit Barrel Cooker was provided to me by the company at no cost in exchange for my objective evaluation.)</span><br />
<div>
<br /></div>
</div>
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
<i><br /></i></div>
</div>
</div>
</div>
Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com8tag:blogger.com,1999:blog-3109307270828100006.post-48075089387062958062016-03-04T15:07:00.001-06:002016-03-06T11:28:11.727-06:00Familiar Standbys and Joints You Haven't Tried Should Both Be Part of a Texas BBQ Road Trip<br />
<span style="font-size: large;">When we start thinking about a BBQ road trip, the logistics of trip planning go beyond just picking places on a particular route. We spend time reading reports and reviews by others, checking opening and typical sellout times, and asking questions of those who may live nearby or who have been there before us. We also strive to mix in new places with some that we've been to before, especially if we've had some memorable bites at those prior visits.</span><br />
<br />
<span style="font-size: large;">Surprisingly, we often find the best BBQ on these trips doesn't always come from the places that are popular or get the most press. Nothing is more rewarding than discovering a hidden gem along the way, with a particular cut of beef or pork that is so well-executed that we can't wait to tell others about it (cue the <a href="http://www.instagram.com/p/BCS_l52kVQ6/?taken-by=txag86" target="_blank">real-time social media blasts</a>). Sometimes it's a new place, just starting out, but just as often it's an older established business that maybe isn't that well-known.</span><br />
<br />
<span style="font-size: large;">On this particular run we set out to hit 8 to 10 places, with some options to add, time permitting. We check media feeds along the way to see if any of our planned stops sell out so we can adjust our itinerary accordingly. Joining <a href="http://twitter.com/HoustonFed" target="_blank">HoustonFed</a>, <a href="http://twitter.com/BBQBryan" target="_blank">BBQBryan</a> and I on the trip this time was Greg Mueller, Midwest Southern Region Sales Rep for <a href="http://www.worldcasing.com/" target="_blank">World Casing Corporation</a>, worldwide supplier of natural sausage casings. Greg <a href="http://twitter.com/BBQsnob/status/703312197175287808" target="_blank">had just been on a BBQ run the day before</a> with a certain other reputable Texas BBQ dignitary, so we were a little suspicious of his ability to keep up for his second meat feast in as many days! We shouldn't have worried; he was right in-step with us the whole day.</span><br />
<br />
<span style="font-size: large;">Our first target of the day was in Gonzales, Baker Boys BBQ, who we just visited a couple of months ago. We definitely needed to get confirmation that our first experience was as good as we thought it was.</span><br />
<br />
<span style="font-size: large;"><b><a href="https://www.google.com/maps/place/Baker+Boys+BBQ/@29.5198837,-97.4351622,17z/data=!3m1!4b1!4m2!3m1!1s0x864315929cd62bc1:0x9ae99ebd84f60759?hl=en" target="_blank">Baker Boys BBQ - Gonzales, TX</a></b></span><br />
<div class="separator" style="clear: both;">
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlvIY-En2snqr2674Y-_7jo501_KC5V_IXJv5TaIBytFtF0FbNwANbg9WrHoG9zkLjuf0A0k9aweLtU26fR7soyXNIPJAcLyVeV0-KRYcJ4SVybCpqq8Bi6wUP4lg9sESQf1c7Qwizz4/s1600/IMAG0312-1.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlvIY-En2snqr2674Y-_7jo501_KC5V_IXJv5TaIBytFtF0FbNwANbg9WrHoG9zkLjuf0A0k9aweLtU26fR7soyXNIPJAcLyVeV0-KRYcJ4SVybCpqq8Bi6wUP4lg9sESQf1c7Qwizz4/s1600/IMAG0312-1.jpg" /></a></div>
<br />
<span style="font-size: large;">Baker Boys BBQ has been open in Gonzales for just 6 months, but owner and pitmaster Wayne Baker is already delivering BBQ that demands attention. Well-seasoned brisket, house-made beef and pork sausage, and pork spareribs are worthy of making this a destination. A unique item here is the jalapeno-stuffed boneless chicken leg, lightly seasoned and smoked, and just $2. Baker Boys is a tremendous value as well--brisket price here is only $13/lb, other meats $12/lb or less, and sausage at $2.50 per link.</span><br />
<br />
<span style="font-size: large;">This was our second trip to Baker Boys in two months, and we wanted to give them a confirmation visit before we broadcast our admiration publicly. At our first visit, we knew we had stumbled onto something special, though we picked up on an overly-liberal use of table salt in the seasoning. It was still there in this recent visit, but used much more sparingly allowing the pepper and other seasonings to come through. If they can get the salt level dialed in, Baker Boys has the capability to be a solid TMBBQ Top 50 contender for years to come.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrCE_qVGXnU7X5hafu_WeTPeWMyOOohZLNyUgEB13vkvTaAyGW-JibFqjj0cCVB-H45caXSDpRwnDxz3BxckkSI5j9N3eLK6oXd88ZrI4jeYsmUQI9WSv2jbAmtqOqzMCYDmDONkh1Q8/s1600/IMAG0307-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrCE_qVGXnU7X5hafu_WeTPeWMyOOohZLNyUgEB13vkvTaAyGW-JibFqjj0cCVB-H45caXSDpRwnDxz3BxckkSI5j9N3eLK6oXd88ZrI4jeYsmUQI9WSv2jbAmtqOqzMCYDmDONkh1Q8/s1600/IMAG0307-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Brisket and ribs on the cutting board at Baker Boys BBQ</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQ4L3VkvblDwzOtdIr9b-Td9WICl6BKtfQXYgsTagOdgWLwZ9cDJRJaRhpLQO1FwkGW78E0QrcQ-3V-Eg_odXsOr6xfSAsH7s58kIDyYqUf1mTbDn0ugbsDenEqqH-FhvPuB-2QsC0PU/s1600/DSC_2944-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQ4L3VkvblDwzOtdIr9b-Td9WICl6BKtfQXYgsTagOdgWLwZ9cDJRJaRhpLQO1FwkGW78E0QrcQ-3V-Eg_odXsOr6xfSAsH7s58kIDyYqUf1mTbDn0ugbsDenEqqH-FhvPuB-2QsC0PU/s1600/DSC_2944-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Brisket, ribs, sausage and stuffed chicken leg</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><b><a href="https://www.google.com/maps/place/Kolancy's+Bar-B-Q+House/@29.4370509,-96.9437947,17z/data=!3m1!4b1!4m2!3m1!1s0x8643a54288665a85:0xc56404f6ecddfd10?hl=en" target="_blank">Kolacny Bar-B-Q & Catering - Halletsville, TX</a></b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPoQF2TrLNBaqd3AJDQwx4HI00HFOXM03dJE2mbFfbG4pM_LXWR6rThcjLcBjK1AXZd_koEDJjVg9Shr5lYy-El6xPYnqRhv6azX3lrXsS_KE4P7wY4WXEcCNOZ6Tbh_AJ4T6vASFsts/s1600/IMAG0503-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPoQF2TrLNBaqd3AJDQwx4HI00HFOXM03dJE2mbFfbG4pM_LXWR6rThcjLcBjK1AXZd_koEDJjVg9Shr5lYy-El6xPYnqRhv6azX3lrXsS_KE4P7wY4WXEcCNOZ6Tbh_AJ4T6vASFsts/s1600/IMAG0503-2.jpg" /></a></div>
<br />
<span style="font-size: large;">Kolacny Bar-B-Q and Catering got a lot of attention after Daniel Vaughn's <a href="http://www.tmbbq.com/kolacny-bar-b-q-2015/" target="_blank">TMBBQ review in September 2015</a>. We had driven through Halletsville before, and even stopped for BBQ there, but were generally unaware of Kolcany prior to the buzz generated by TMBBQ. Ervin Kolacny and his wife Carolyn serve from 11:00 am til sold out on Saturdays and Sundays only, so plan your trip accordingly.</span><br />
<br />
<span style="font-size: large;">Daniel Vaughn raved about the pork steak here in his review, so this was our main target. We were too early for brisket, but picked up pork spareribs, a half chicken and sausage as well. All the meats here are cooked on their big direct heat pits, and mopped with a traditional Texas stock and vinegar mop sauce. The pork steak was delicious, lightly-seasoned with salt and pepper, and just a hint of smoke from its short time on the pit. The direct heat pits allow for a quick sear on the outisde over oak coals, and space to finish slowly using an indirect method, which locks in the juices for maximum flavor. Chicken was done in much the same way, and was by far one of the juiciest chicken examples we've encountered on any of our trips. Sausage is a typical pork blend, slightly coarse grind, and seasoned according to a family recipe.</span><br />
<br />
<span style="font-size: large;">Its not surprising that Kolacny's has escaped notice for as long as it has, given that its located several blocks south of the 4th Street in Halletsville in a residential neighborhood. Despite the challenges of its location, a visit to Kolacny's should be placed high on your priority list. It's hard to find product of this quality and value still being delivered using the traditional direct heat method.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrPAxWNatOThW0XKQmwoPR_3VxBJe0casFHe7tIgDjjBGwtd78QCsfg-j936FAv-jaZEpnLMknWM7C6ASLt02CllTFAPflj9JxemXDmSb6RrYr0_JI21ZqDtALNBckWNIQD47Pm75FPk/s1600/DSC_2949-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrPAxWNatOThW0XKQmwoPR_3VxBJe0casFHe7tIgDjjBGwtd78QCsfg-j936FAv-jaZEpnLMknWM7C6ASLt02CllTFAPflj9JxemXDmSb6RrYr0_JI21ZqDtALNBckWNIQD47Pm75FPk/s1600/DSC_2949-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Coal bed pit, sheet of tin siding for a screen, fire stoked with a box fan #oldschool</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxMoZdS9_9pfTTtdvzbfBLBPHk9p0MB6Yr6rh_sC1KTpHrXV6UebUZk59Q-zsJWSrlfUTrTkCHUbzgROupiHbm2Xm7KTmYJ8kT72IqMgEtXLQIcNVnImM4HjcaXrpnh-cgS2gLDPOUB5w/s1600/DSC_2950-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxMoZdS9_9pfTTtdvzbfBLBPHk9p0MB6Yr6rh_sC1KTpHrXV6UebUZk59Q-zsJWSrlfUTrTkCHUbzgROupiHbm2Xm7KTmYJ8kT72IqMgEtXLQIcNVnImM4HjcaXrpnh-cgS2gLDPOUB5w/s1600/DSC_2950-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Ervin Kolacny checks on his ribs and chicken</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLyG-gM4dqU8xE6knP05XspG2Vq1IoEwB_zVbQvyiIMWBbrtopNxJSRfhpfzP6V8KA1RBlSYCuDU6i3mu1zexG4IR4zzGVCUSPWPXOSGQOe-q_od3iJ2kuPvztRazsN3mkav3aMj4qxc/s1600/IMAG0507-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLyG-gM4dqU8xE6knP05XspG2Vq1IoEwB_zVbQvyiIMWBbrtopNxJSRfhpfzP6V8KA1RBlSYCuDU6i3mu1zexG4IR4zzGVCUSPWPXOSGQOe-q_od3iJ2kuPvztRazsN3mkav3aMj4qxc/s1600/IMAG0507-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pork steak, ribs and sausage</span></td></tr>
</tbody></table>
<br />
<b><span style="font-size: large;"><a href="https://www.google.com/maps/place/Smithville+Pit+BBQ/@30.01086,-97.1654999,17z/data=!3m1!4b1!4m2!3m1!1s0x8644817605b0c233:0x5b4f78017beb6e45?hl=en" target="_blank">Smithville Pit BBQ - Smithville, TX</a></span></b><br />
<br />
<span style="font-size: large;">Smithville Pit BBQ recently opened in the building formerly occupied by one of our favorites, Zimmerhanzel's, which closed at the end of last year after more than 35 years in business. The new owner is their former neighbor, Cliff Burns, owner of Smithville Food Lockers. We were anxious to see what changes might have been made to the meat selections. We were also hopeful that the incredible sausage recipe carried over, since it was reported in a February <a href="http://www.statesman.com/news/news/local/zimmerhanzel-shuts-down-in-smithville-new-bbq-join/nqNFN/" target="_blank">Austin American-<i>Statesman </i>article</a> that the former owners had use of Smithville Food Lockers to make sausage and process meats.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt1zs66Q-wvzH07Br43CxPwVetrmUDQUtSBWx5sE_ab25zPGGxwlqsyZUkIeOZAf6fAD8dj1hy_CnSJ4m4KxqbyC5mdPMGf6gLl6HM5rQoz_CYuIKmFTbkxHnB8SmZIO_4PIFsO3rckT4/s1600/DSC_2953-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt1zs66Q-wvzH07Br43CxPwVetrmUDQUtSBWx5sE_ab25zPGGxwlqsyZUkIeOZAf6fAD8dj1hy_CnSJ4m4KxqbyC5mdPMGf6gLl6HM5rQoz_CYuIKmFTbkxHnB8SmZIO_4PIFsO3rckT4/s1600/DSC_2953-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">New walk-up, take-out window at Smithville Pit BBQ (formerly Zimmerhanzel's)</span><br />
<span style="font-size: small;"><br /></span></td></tr>
</tbody></table>
<span style="font-size: large;">The all-beef sausage at Zimmerhanzel's had been one of our <a href="http://txpitquest.blogspot.com/2015/12/my-best-bbq-of-2015-texas-pit-quest.html" target="_blank">best all-around BBQ bites of 2015</a>. Our first crack into the Smithville Pit BBQ version gave us pause. The clear-running juice and moisture content just wasn't there this time. The blend seemed to match the previous version in texture and spices, so there's hope for improvement if that moisture level can be brought back up to where it used to be. Pork ribs were good, and definitely had a different rub that what we experienced before. The brisket was well-seasoned but needed some more time on the pit and a rest.</span><br />
<br />
<span style="font-size: large;">The parking lot was full of cars at mid-day on a Saturday, and the new walk-up window had a brisk business. Cliff Burns said in his interview with the <i>Statesman </i>it wouldn't be the same, but they "hope to offer something just as good if not better." It was good, but they've only been open a couple of weeks. Maybe it's not better just yet, but it was good enough to keep Smithville Pit BBQ on our list for future visits to see how they develop.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2HM1Nb635srUJGpwYM2K2QaKeSYP9s-zNhxHc5gb4NpW2vIZOYgsjM7_yuDNT2IFf6L46xEKbydxkcjhVULI7MnWeuGfZvWzUhgTVtDljibYg-q_Lk4x7EN6nORJTCLyyoq5j5YDTqg/s1600/IMAG0510-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2HM1Nb635srUJGpwYM2K2QaKeSYP9s-zNhxHc5gb4NpW2vIZOYgsjM7_yuDNT2IFf6L46xEKbydxkcjhVULI7MnWeuGfZvWzUhgTVtDljibYg-q_Lk4x7EN6nORJTCLyyoq5j5YDTqg/s1600/IMAG0510-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">A little brisket, pork spareribs, and sausage at Smithville Pit BBQ</span></td></tr>
</tbody></table>
<br />
<b><span style="font-size: large;"><a href="https://www.google.com/maps/place/Valentina's+Tex+Mex+BBQ/@30.2069381,-97.8377568,17z/data=!3m1!4b1!4m2!3m1!1s0x8644b50c20337d41:0x8ff870c7261d811e?hl=en" target="_blank">Valentina's Tex Mex BBQ - Austin, TX</a></span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTKUwCz6YiJCEPAWkLR-8Mt7sFfCsKsprUrSKE-MzrJn3tjwZTGYoEHNNxtrTzuWGXedwWZDp7-jzoKJJjmXHC3HjDHH38P2ioNB49CgR-y3iLw15dBjPPdRdbVzyAQ_T5JybAERNj_iA/s1600/DSC_2960-1.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTKUwCz6YiJCEPAWkLR-8Mt7sFfCsKsprUrSKE-MzrJn3tjwZTGYoEHNNxtrTzuWGXedwWZDp7-jzoKJJjmXHC3HjDHH38P2ioNB49CgR-y3iLw15dBjPPdRdbVzyAQ_T5JybAERNj_iA/s1600/DSC_2960-1.jpg" /></a></div>
<br />
<span style="font-size: large;">We had not been to Valentina's before, but it was high on our agenda of places to try this year. We were able to meet our friend Jimmy Ho and his wife Amber here. At Valentina's you place your order at the trailer window, take a number, and claim your territory at one of many picnic tables while you wait. It didn't hurt that they're located in the parking lot of a convenience store, so there are plenty of options for ice-cold beverages right there. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8phhN-Ye5o8Dmbu8B1eYmAOqDS_X4LjEZuUKnGZqQpSzrnfOyXJ_jt-YfSYNPmgKbrcgzKWVPr8G03aYXSWP_2gLcKdNWjew2F-uDXVqRKq-Q0qHzb_I3QF8A00ccWnf-zv90VurbZUs/s1600/DSC_2962-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8phhN-Ye5o8Dmbu8B1eYmAOqDS_X4LjEZuUKnGZqQpSzrnfOyXJ_jt-YfSYNPmgKbrcgzKWVPr8G03aYXSWP_2gLcKdNWjew2F-uDXVqRKq-Q0qHzb_I3QF8A00ccWnf-zv90VurbZUs/s1600/DSC_2962-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Plenty of outside seating at Valentina's</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Jimmy has been here many times, so he provided some guidance on what to order. We settled on brisket tacos, a sausage link and a couple of pork spareribs. They jalapeno-cheese sausage they brought was okay, but not particularly remarkable. The ribs were seasoned and cooked well, but once we saw the brisket tacos, we knew we were onto something special. Served on their own homemade tortillas, with guacamole, salsa and a wedge of lime to squeeze, these were a highlight of the day. My only regret is that we didn't order them with sliced brisket so we could have had a better feel for the overall quality of the beef product, but the chopped was excellent anyway. We will definitely be including Valentina's on future BBQ runs in the Austin area based on these tacos alone!</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3jcacRYbsD4oLaEMqXzf4pQqMb4qbGYNWHHgZhf4mH8Qeb8cD2D95b201DDrFL5-j5m11wipeaQAnGPfUeq4ylTTdlZWdRUIxuQaqZddMS9Zbk4htTLV6rsUYXW6MhFK3R70eGCwA7jU/s1600/IMAG0516-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3jcacRYbsD4oLaEMqXzf4pQqMb4qbGYNWHHgZhf4mH8Qeb8cD2D95b201DDrFL5-j5m11wipeaQAnGPfUeq4ylTTdlZWdRUIxuQaqZddMS9Zbk4htTLV6rsUYXW6MhFK3R70eGCwA7jU/s1600/IMAG0516-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Brisket tacos, pork spareribs, and jalapeno cheese sausage</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4scZRfmkwBFDeTbFzq4jPKKTUuC98ecfRMvAdFJNLzXSvg8ZDKhyIopguum-va0BfpNDAtcCeDEmplmyuHYRZcMvxdSHgkHTL3QCK3y38OQbJFDo5CUdbpHs2SS1PF53bFE4IrhBXcc/s1600/IMG_26tkfx-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4scZRfmkwBFDeTbFzq4jPKKTUuC98ecfRMvAdFJNLzXSvg8ZDKhyIopguum-va0BfpNDAtcCeDEmplmyuHYRZcMvxdSHgkHTL3QCK3y38OQbJFDo5CUdbpHs2SS1PF53bFE4IrhBXcc/s1600/IMG_26tkfx-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The brisket tacos are served on homemade tortillas, with fresh guacamole and salsa</span></td></tr>
</tbody></table>
<br />
<b><span style="font-size: large;"><a href="https://www.google.com/maps/place/La+Barbecue/@30.2570951,-97.7261559,17z/data=!3m1!4b1!4m2!3m1!1s0x8644b5aec36d1d21:0xfd5679cbbac70752?hl=en" target="_blank">La Barbecue - Austin, TX</a></span></b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2UezdKmMBiCZiOmw1crQ_di3MOl6sduOsajHmQf8ldXTeOvLesvEfT6GQgSTnBUA2OFXhpYEx94dxQpLYNqyuNmR-YjTXKTqOBf6DjiW9n2XqRpWVBRvzHL1O_2ewr-wuWkCAHKilpI/s1600/DSC_2970-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2UezdKmMBiCZiOmw1crQ_di3MOl6sduOsajHmQf8ldXTeOvLesvEfT6GQgSTnBUA2OFXhpYEx94dxQpLYNqyuNmR-YjTXKTqOBf6DjiW9n2XqRpWVBRvzHL1O_2ewr-wuWkCAHKilpI/s1600/DSC_2970-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The queue for <a href="http://www.labarbecue.com/" target="_blank">La Barbecue</a> at 4:00 pm</span></td></tr>
</tbody></table>
<span style="font-size: large;">We had been to La Barbecue in the past, but all independently. Given the recent departure of pitmaster Esaul Ramos, and the elevation of Dylan Taylor as the new pitmaster, we wanted to see how the transition is working out. At this point in our trip, we were way behind our planned schedule, having lingered a little to long at some of the previous stops. So it was after 4:00 pm before we made it to the line, and noticed several items already sold out.</span><br />
<br />
<span style="font-size: large;">Brisket was still available, and knowing that La Barbecue delivers some of the best in Texas, it was an easy choice for us. With a little potato salad and homemade pickles on the side, we settled comfortably into a feast of this sublime brisket. Every bite was memorable and spectacular, and even more so given that this was 4:00 pm brisket! If you've never been to La Barbecue, you're missing out on some of the Top 10 BBQ in the state in my opinion. And generally speaking, the lines are never terribly long, so you're assured of getting quality product.</span><br />
<br />
<span style="font-size: large;">The relocation last September to the Aztec Food Park at 1906 E. Cesar Chavez seems like a good fit. The vibe is great, and we had a good time visiting with several local regulars. And with the barely-21-year-old pitmaster Dylan Taylor at the helm, it was comforting to see they remain in good hands and the quality hasn't declined one bit.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ith633vMiFShZ7-yHQgw4GZG-GyfuqKW3OXlSQbkLpdmbLa79VogG5W8jSuQuJROlbHlNZeIP72kJOfRIbO5A9EfrdDhfe1vqE1p-gfjUZNycJyyOcj4gQpOLylHQeuNwauaoEFyPk8/s1600/IMG_20160227_165655-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ith633vMiFShZ7-yHQgw4GZG-GyfuqKW3OXlSQbkLpdmbLa79VogG5W8jSuQuJROlbHlNZeIP72kJOfRIbO5A9EfrdDhfe1vqE1p-gfjUZNycJyyOcj4gQpOLylHQeuNwauaoEFyPk8/s1600/IMG_20160227_165655-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Ready for your close-up, beautiful?</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBKX0NiZOOxPf2Ry78JRcy7vuPvJvtsRKXv1kgVmt6_ZM_mTI5Kyp7DqTgOFtl6R9hjSlDCg4sAFAcphAnuckCxvw9DytSdlFyVgZqJC75KjWiTGJnPhdD-MwR_UGfUVqPC2O6gVQqaA8/s1600/IMAG0528-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBKX0NiZOOxPf2Ry78JRcy7vuPvJvtsRKXv1kgVmt6_ZM_mTI5Kyp7DqTgOFtl6R9hjSlDCg4sAFAcphAnuckCxvw9DytSdlFyVgZqJC75KjWiTGJnPhdD-MwR_UGfUVqPC2O6gVQqaA8/s1600/IMAG0528-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Moist brisket, potato salad, and homemade pickles</span></td></tr>
</tbody></table>
<br />
<b><span style="font-size: large;"><a href="https://www.google.com/maps/place/Freedmen's/@30.2884313,-97.7502279,17z/data=!3m1!4b1!4m2!3m1!1s0x8644b57a15f586e9:0x6e1a76e95a80e9ff?hl=en" target="_blank">Freedmen's - Austin, TX</a></span></b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8eIO2BNOUsCn84jBVzYDMLQlDUc9L0FUZGH5Xj7fkgSiG78CeR3o9i6vgmJBYRXQlY8fz5Oc09RC7gzSPaQabZBaWF5lBGvtS6iYS4MWNY-BzH06gcMfTBliW6ORrTLwjGgyqJdxai2M/s1600/IMAG0529_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8eIO2BNOUsCn84jBVzYDMLQlDUc9L0FUZGH5Xj7fkgSiG78CeR3o9i6vgmJBYRXQlY8fz5Oc09RC7gzSPaQabZBaWF5lBGvtS6iYS4MWNY-BzH06gcMfTBliW6ORrTLwjGgyqJdxai2M/s1600/IMAG0529_2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Smoked jalapeno pimento cheese spread, house-made focaccia</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">It's almost impossible for us to make a trip to Austin without including a stop at Freedmen's Bar. Our <a href="http://txpitquest.blogspot.com/2015/09/pit-quest-saturday-8-stop-central-texas.html" target="_blank">last trip in August</a> just confirmed what we had already come to believe--Freedmen's is destination BBQ, and not to be missed. With Evan LeRoy at the pit, they deliver the best brisket in Austin on a consistent basis. As a testament to their pit management skills, we arrived this time after 6:30 pm, and the brisket we received with the thick, flavor-filled bark matched the high quality <a href="http://txpitquest.blogspot.com/2015/03/extreme-bbq-road-tripping-5-stops-1-day.html" target="_blank">we've previously had on mid-day visits</a>.</span><br />
<br />
<span style="font-size: large;">I couldn't pass up the opportunity to hit them up for a tray of their smoked jalapeno pimento cheese and homemade focaccia either. After an all-meat day, it's a fantastic change of pace in both flavor and texture. But beware, if you're a guest of mine, you might need to order your own. It's so good, I'm not that inclined to share!</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtezhWKhyphenhyphenf62oHPAEIuRUqfDkNoNKfyxQRwvCreLUc-aYQWdfoBGgvHJr6EyTDZiNygQJBZDPvmd68hOT5eZW5ks_PvWZNNYE5MB8DivWnVSUVxbkoaX0-Z3ivm3zb683foIXDfFiI6kE/s1600/IMAG0532-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtezhWKhyphenhyphenf62oHPAEIuRUqfDkNoNKfyxQRwvCreLUc-aYQWdfoBGgvHJr6EyTDZiNygQJBZDPvmd68hOT5eZW5ks_PvWZNNYE5MB8DivWnVSUVxbkoaX0-Z3ivm3zb683foIXDfFiI6kE/s1600/IMAG0532-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Moist brisket and sausage sampler, nighttime BBQ in Austin</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">I hope the recollection of our trips via this blog inspires you to get out and embark on a Texas BBQ adventure of your own. I'll continue to try to provide useful and comprehensive information to help you decide on where to go. If you have any questions or need more details, you can always contact me via the multiple options I've provided on the right sidebar of this page. As always, I welcome your comments, and suggestions on places we still need to try!</span><br />
<br />
<span style="font-size: large;">Fill your gas tanks, check your oil and tires, and hit the road.</span><br />
<br />
<span style="font-size: large;">- Scott</span><br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSZBMwOvDuqkwDR9_pnHhyphenhyphenwDEeadSPATIS1o3tpjDFFvCGXc5wUrwQU66mJV1ei6BDCB9oDFHkjrodYtuL9D9SNm4JWXsxm5tH6OWH7oO42roe2cXjXjJqlMVLD9QhywQgoDJJ4Q_un8/s1600/Map1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSZBMwOvDuqkwDR9_pnHhyphenhyphenwDEeadSPATIS1o3tpjDFFvCGXc5wUrwQU66mJV1ei6BDCB9oDFHkjrodYtuL9D9SNm4JWXsxm5tH6OWH7oO42roe2cXjXjJqlMVLD9QhywQgoDJJ4Q_un8/s1600/Map1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: small;">A 14-hour day this time (we lingered longer than we typically do at several places), </span><br /><span style="font-size: small;">and traveled just about 500 miles total round trip.</span></span></td></tr>
</tbody></table>
<br />
<div style="text-align: center;">
<i>All photos © Scott Sandlin, <a href="http://www.txpitquest.com/" target="_blank">Texas Pit Quest</a>, unless noted otherwise. All rights reserved.</i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
<br /></div>
<i>Baker Boys BBQ, 1404 Sarah DeWitt Dr., Gonzales, TX 78629, (830) 519-4400.</i><br />
<i>Hours: Monday through Friday, 10:00 am to 6:00 pm. Saturday 10:00 am to 4:00 pm. Closed Sunday. </i><i><a href="http://www.facebook.com/BakerBoysBBQ">www.facebook.com/BakerBoysBBQ</a></i><br />
<div>
<i><br /></i>
<i>Kolacny Bar-B-Q & Catering, 100 S. Russell St., Halletsville, TX 77964, (361) 798-4400. </i><br />
<i>Hours: Saturday and Sunday only, 11:00 am until sold out.</i><br />
<span style="color: #0000ee;"><i><a href="http://www.facebook.com/pages/Kolacnys-Bar-B-Q-House/126592390728071">www.facebook.com/pages/Kolacnys-Bar-B-Q-House/126592390728071</a></i></span><br />
<div>
<br /></div>
</div>
<div>
<div>
<i>Smithville Pit BBQ, 307 Royston St., Smithville, TX 78745, (512) 237-4244.</i></div>
<div>
<i>Hours: Monday through Saturday, 10:00 am to 3:00 pm. Closed Sunday.</i></div>
<div>
<i><a href="http://www.statesman.com/news/news/local/zimmerhanzel-shuts-down-in-smithville-new-bbq-join/nqNFN/" target="_blank">Austin Statesman article</a></i><br />
<i><br /></i></div>
<i>Valentina's Tex Mex BBQ, 7612 Brodie Ln., Austin, TX 76574, (512) 221-4248.</i><br />
<i>Hours: </i><i>Tuesday through Sunday, 8:00 am to 10:00 pm (or sold out). Monday, 8:00 am to 6:00 pm (or sold out). </i><i><a href="http://www.valentinastexmexbbq.com/">www.valentinastexmexbbq.com</a></i></div>
<div>
<i><br /></i>
<i>La Barbecue, 1906 E. Cesar Chavez, Austin, TX 78702, (512) 605-9696.</i><br />
<i>Hours: Wednesday through Sunday, 11:00 am to 6:00 pm (or sold out).</i><br />
<i style="color: #0000ee;"><a href="http://www.labarbecue.com/">www.labarbecue.com</a></i><br />
<i><br /></i><i>Freedmen's, 2402 San Gabriel St., Austin, TX 78705, (512) 220-0953.</i><br />
<i>Hours: Tuesday and Wednesday, 11:00 am to 10:00 pm. Thursday through Saturday, 11:00 am to 12:00 am. Sunday, 11:00 am to 10:00 pm. Closed Mondays.</i><br />
<span style="color: #0000ee;"><i><a href="http://www.freedmensbar.com/">www.freedmensbar.com</a></i></span></div>
<br />Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com4tag:blogger.com,1999:blog-3109307270828100006.post-67206748943880869162015-12-31T21:59:00.000-06:002016-01-01T00:47:45.881-06:00My Best BBQ of 2015 - Texas Pit Quest Celebrates the Excellence of Texas BBQ<span style="font-size: large;">2015 was the breakout year for <a href="http://www.txpitquest.com/" target="_blank">Texas Pit Quest</a>. My friends <a href="http://twitter.com/HoustonFed" target="_blank">Andrew</a> and <a href="http://twitter.com/BBQBryan" target="_blank">Bryan</a> and I traveled far and wide in search of premier Texas BBQ; we discovered some new gems, and were happy to find many of our favorites still delivering quality Q on a consistent basis.</span><br />
<br />
<span style="font-size: large;"><a href="http://txpitquest.blogspot.com/2015/06/a-guide-to-houston-area-bbq.html" target="_blank">Houston-area BBQ</a> featured prominently in our travels, as it's really our home base, but several 400 plus-mile road trips took us to new BBQ destinations across Texas. Some have asked what was my favorite BBQ I had this year. I looked back through my posts and photos and have assembled what I recall to be my 25 most memorable bites (or trays I shared), presented here in chronological order:</span><br />
<br />
<br />
<span style="font-size: large;"><a href="http://www.killensbarbecue.com/" target="_blank"><b>Killen's Barbecue</b></a> - Pearland: Brisket, sausage, and pork ribs, 2/8/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMahfkhqu4mvGc53mlvyHm1OcQazt7kZ5-ESZWmm52qZQKZlY-SyOnXT61KwzDAYibFaspz25USkjhRcsFiqvh5HYYHLH4_I5WBU0_s2AtR0G7-ud7kdxalgGTMtG0r30RR9rQ-aAHYP8/s1600/IMAG0705-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMahfkhqu4mvGc53mlvyHm1OcQazt7kZ5-ESZWmm52qZQKZlY-SyOnXT61KwzDAYibFaspz25USkjhRcsFiqvh5HYYHLH4_I5WBU0_s2AtR0G7-ud7kdxalgGTMtG0r30RR9rQ-aAHYP8/s1600/IMAG0705-2.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><a href="http://www.southern-q.com/" style="font-weight: bold;" target="_blank">Southern Q BBQ & Catering</a><b> - </b>Houston: Taste of the South Sampler Platter, 2/14/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtYNV8vPWt0954_sSqvNJhccjh6xaz8hxdCzB9ZAkA5oN-1x3fbHM1MfgaLZk9n9CEEmLygMtfMGerZVTFG-bgA-c2vmOv0VoF7cPGV_Sp3QLpkQP04xXMc8s7mPJcFkXDRir9yJjxAwU/s1600/DSC_0237-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtYNV8vPWt0954_sSqvNJhccjh6xaz8hxdCzB9ZAkA5oN-1x3fbHM1MfgaLZk9n9CEEmLygMtfMGerZVTFG-bgA-c2vmOv0VoF7cPGV_Sp3QLpkQP04xXMc8s7mPJcFkXDRir9yJjxAwU/s1600/DSC_0237-4.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><b><a href="http://www.freedmensbar.com/" target="_blank">Freedmen's Bar</a> - </b>Austin: Holy Trinity Plate, 3/7/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQN-rn-kQcNK6FOjxq6P45gl6WGtexXCKhIYpacxikjDuNesPDv4bvFlhzEzkOkGmZ_SAWCT5_SdP6_9dKXLDETJVQW5O1736JqDIEznfEH9tTZxN1Zr9rirkHd-cdH8xD95prBx3pqu8/s1600/DSC_0538-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQN-rn-kQcNK6FOjxq6P45gl6WGtexXCKhIYpacxikjDuNesPDv4bvFlhzEzkOkGmZ_SAWCT5_SdP6_9dKXLDETJVQW5O1736JqDIEznfEH9tTZxN1Zr9rirkHd-cdH8xD95prBx3pqu8/s1600/DSC_0538-1.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><b><a href="http://bluemoonbbqtexas.com/" target="_blank">Blue Moon BBQ</a> - </b>Hearne: Cowboy Cornbread, 3/7/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHRiqKlaYWyEk8aYcK9xnh5cdDv1sH4mbTFyaFmm6be5AbpMtGMdhfGSC48YGRoWpXB9Op-XWjOavV_hoR1Q7CheKVvlB1ZpRzYtdPovSWb84yXRtVED0HGRr54UH06Tr5C6eUvRMOh0/s1600/DSC_0507-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHRiqKlaYWyEk8aYcK9xnh5cdDv1sH4mbTFyaFmm6be5AbpMtGMdhfGSC48YGRoWpXB9Op-XWjOavV_hoR1Q7CheKVvlB1ZpRzYtdPovSWb84yXRtVED0HGRr54UH06Tr5C6eUvRMOh0/s1600/DSC_0507-1.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><b><a href="http://www.pinkertonsbbq.com/" target="_blank">Pinkerton's Barbecue</a> - </b>Houston: Brisket, 3/14/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU-B_SFnQ1faqa-OCjHfK7x5goNKl23jQAsY_2JZa72nCykfAX0dZLnhRabGHxbFvWUSg1KyXZiibGuOJWjpyhx4nL-nhfLZfnNITbUcbpPWP_9rYXcCvjoF9Xg4PRN9Zq1ik74mvOMFA/s1600/DSC_0595-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU-B_SFnQ1faqa-OCjHfK7x5goNKl23jQAsY_2JZa72nCykfAX0dZLnhRabGHxbFvWUSg1KyXZiibGuOJWjpyhx4nL-nhfLZfnNITbUcbpPWP_9rYXcCvjoF9Xg4PRN9Zq1ik74mvOMFA/s1600/DSC_0595-1.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><a href="http://tinroofbbqtexas.com/" target="_blank"><b>Tin Roof BBQ</b></a> - Humble: Texas Cheesesteak Sandwich, 4/3/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-9I2gwFxq7h6UzPdJyrkE2NGgu0Jk4j8z0x914-y0eQ_FTNuxIr-H51ot90GBlh7ldNRQE1yswjqmxUByAbCl9Ni4jd2k3QUw24uVDUekVMenETC0zSaXRTocxwiV3yiS8tNpbArBis/s1600/DSC_0779-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-9I2gwFxq7h6UzPdJyrkE2NGgu0Jk4j8z0x914-y0eQ_FTNuxIr-H51ot90GBlh7ldNRQE1yswjqmxUByAbCl9Ni4jd2k3QUw24uVDUekVMenETC0zSaXRTocxwiV3yiS8tNpbArBis/s1600/DSC_0779-2.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><a href="http://www.snowsbbq.com/" target="_blank"><b>Snow's BBQ</b></a> - Lexington: Brisket and chicken, 4/4/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLDLtVvKrve1wsf3VGuB29M_6_dhRyu0b2cIRruKHAr60XldbvHB9OmVuhBEnQJhr6z05lKQHbUvGL_-s45lU48oLncc3CM9xQtP-a-jWMd7fbhzsVgsWw_H5pqFug6bDsWIacKd74jA/s1600/DSC_0843-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLDLtVvKrve1wsf3VGuB29M_6_dhRyu0b2cIRruKHAr60XldbvHB9OmVuhBEnQJhr6z05lKQHbUvGL_-s45lU48oLncc3CM9xQtP-a-jWMd7fbhzsVgsWw_H5pqFug6bDsWIacKd74jA/s1600/DSC_0843-1.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><a href="http://www.louiemuellerbarbecue.com/" target="_blank"><b>Louie Mueller Barbecue</b></a> - Taylor: Big beef plate rib, 4/4/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyP_fBt84RJ4zdVEcbu84WFHvi2E9Oz_oeOqlIib1szEilhFEBOhg-a83toXg4G4hZh7bTM2B-EUOalx6JvG8lkIuRDdBoQwgeOzasDOu27tEN2MkPRj5U1znCdtn3wspYiTsMzshB_vQ/s1600/DSC_0847-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyP_fBt84RJ4zdVEcbu84WFHvi2E9Oz_oeOqlIib1szEilhFEBOhg-a83toXg4G4hZh7bTM2B-EUOalx6JvG8lkIuRDdBoQwgeOzasDOu27tEN2MkPRj5U1znCdtn3wspYiTsMzshB_vQ/s1600/DSC_0847-1.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><a href="http://jacksonstbbqhouston.com/" target="_blank"><b>Jackson Street BBQ</b></a> - Houston: Pork spareribs, 4/9/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwitTNPH1DkLgWLtNcLvwCpe3ndIMQIdnmx3ZLWnZpYtgd5sqXqvMO2Dr5gWXd1NeieUXjQ_on3BTrz0IGtZ4ItVpjr-Gyhg9_7qFHMVVffGyp3qqnL1SldgpYj5fNkjGKrDSQxYyjyU/s1600/DSC_0897-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwitTNPH1DkLgWLtNcLvwCpe3ndIMQIdnmx3ZLWnZpYtgd5sqXqvMO2Dr5gWXd1NeieUXjQ_on3BTrz0IGtZ4ItVpjr-Gyhg9_7qFHMVVffGyp3qqnL1SldgpYj5fNkjGKrDSQxYyjyU/s1600/DSC_0897-2.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><a href="http://jacksonstbbqhouston.com/" target="_blank"><b>Jackson Street BBQ</b></a> - Houston: Brisket burnt ends on jalapeno cheddar biscuit, 4/17/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4ddQkgJpGwbWKPdf_FAfdMIQv7epzmWXVd4Re16Tdy2z2hmfPPqt5FJ8JVtJMhAtwRYmt0MLKcIwPenwkRWsK49eAeBdUyVShiC6RGs25yEg1WMtmgCpkVD66NXJyQxwNXHop3ngr2Y/s1600/DSC_1036-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4ddQkgJpGwbWKPdf_FAfdMIQv7epzmWXVd4Re16Tdy2z2hmfPPqt5FJ8JVtJMhAtwRYmt0MLKcIwPenwkRWsK49eAeBdUyVShiC6RGs25yEg1WMtmgCpkVD66NXJyQxwNXHop3ngr2Y/s1600/DSC_1036-3.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><a href="http://zimmerhanzelsbarbeque.com/" target="_blank"><b>Zimmerhanzel's BBQ</b></a> - Smithville: Beef sausage, 4/18/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSYYWHe1S7D_kJ_MwgqVjwm8L7iFfWFJwgehRuqxygwe-5VcSne4qpSZ9IJB5kpndNhmKO94jq29_yiZkD3lNzlxlXiiJFdcdte2f8Jccwjpjq4eU0_YE5O0WzIgk_ttc5lYuU5w-5TDM/s1600/DSC_1073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSYYWHe1S7D_kJ_MwgqVjwm8L7iFfWFJwgehRuqxygwe-5VcSne4qpSZ9IJB5kpndNhmKO94jq29_yiZkD3lNzlxlXiiJFdcdte2f8Jccwjpjq4eU0_YE5O0WzIgk_ttc5lYuU5w-5TDM/s1600/DSC_1073.JPG" /></a></div>
<br />
<br />
<span style="font-size: large;"><a href="http://www.facebook.com/Pieous" target="_blank"><b>Pieous</b></a> - Austin: House-smoked pastrami, 4/18/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2NxzBauSRXWSWq9RDmjtS70p1dFBqtlx15SwSpEEVbL2X1S-jYo7nkXMT3DC2gNLLhByT1t41bNrHeAOqsmSEyrSaIULR3sLUDkYTsuTRguszcDmOZZcc2Jtnwyc9pjhyjVR09H0aos/s1600/DSC_1085-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2NxzBauSRXWSWq9RDmjtS70p1dFBqtlx15SwSpEEVbL2X1S-jYo7nkXMT3DC2gNLLhByT1t41bNrHeAOqsmSEyrSaIULR3sLUDkYTsuTRguszcDmOZZcc2Jtnwyc9pjhyjVR09H0aos/s1600/DSC_1085-1.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><a href="http://www.facebook.com/FegesBBQ" target="_blank"><b>Feges BBQ</b></a> - Houston: Whole hog, Houston Barbecue Festival, 4/26/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxvHSPses2K36jTUEoaVwylY4Yr2RhnwqgTozTNGRU6_TO9HuVP3HoTeaEA5oJOZrMqYBQVLhzqIW4289t2LjsKXekt0ORJsQ91cbK0WrWNRP07vEM0OCQJwQIDLkL0KRTmXQnbBbETc/s1600/DSC_0384-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxvHSPses2K36jTUEoaVwylY4Yr2RhnwqgTozTNGRU6_TO9HuVP3HoTeaEA5oJOZrMqYBQVLhzqIW4289t2LjsKXekt0ORJsQ91cbK0WrWNRP07vEM0OCQJwQIDLkL0KRTmXQnbBbETc/s1600/DSC_0384-1.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><a href="http://www.facebook.com/BloodBrosBBQ" target="_blank"><b>Blood Bros. BBQ</b></a> - Houston: Smoked quail, 5/9/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihtHVwqnN8iZEcsR9qXv0VLLYF6FiX82Kx1uffo2hCSULBz9wdH5KXKPBedtx3CrePtiWRksponOSaYUqCIcfDeuS5eM0eof_URh-aCcbRKMqT2vgjgcCptci9QJFm4VTDTBJ4cnhp7wo/s1600/DSC_1328-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihtHVwqnN8iZEcsR9qXv0VLLYF6FiX82Kx1uffo2hCSULBz9wdH5KXKPBedtx3CrePtiWRksponOSaYUqCIcfDeuS5eM0eof_URh-aCcbRKMqT2vgjgcCptci9QJFm4VTDTBJ4cnhp7wo/s1600/DSC_1328-1.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><b><a href="http://www.facebook.com/PioneerBBQ" target="_blank">Pioneer BBQ</a> - </b>Nixon: Brisket, ribs, sausage, firecracker corn, 5/30/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYCZFwJnBAoH36tsNV01sMgzJOuWFQHcWDtyzSq_uQcwHTOXXM1I65Mk92NECOXH81iRrLg3RKDaciIDBTO1Kj0k5Ys6tQQF4i4TYvNCPH2UcgEs3e-4ebxVK7BfOLgmHyH2PprFYTRHA/s1600/DSC_1571-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYCZFwJnBAoH36tsNV01sMgzJOuWFQHcWDtyzSq_uQcwHTOXXM1I65Mk92NECOXH81iRrLg3RKDaciIDBTO1Kj0k5Ys6tQQF4i4TYvNCPH2UcgEs3e-4ebxVK7BfOLgmHyH2PprFYTRHA/s1600/DSC_1571-1.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><a href="http://www.kreuzmarket.com/" target="_blank"><b>Kreuz Market</b></a> - Lockhart: Pork chop, plus full spread, 5/30/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSaLXfC0NF6UCrrq2R0FCiMQ05qsZ0aQeSt5wIIJqU8DJ9qLuOfoIW8qZwH1E0GUy9tFUd9xd8p9AKa2TaQcDlvWTh5XG4Bt4824m5UcJhFG4Sp1xI1ZB1XmUT5omspz5gsC1jX-an_M/s1600/DSC_1771-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSaLXfC0NF6UCrrq2R0FCiMQ05qsZ0aQeSt5wIIJqU8DJ9qLuOfoIW8qZwH1E0GUy9tFUd9xd8p9AKa2TaQcDlvWTh5XG4Bt4824m5UcJhFG4Sp1xI1ZB1XmUT5omspz5gsC1jX-an_M/s1600/DSC_1771-3.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><a href="http://southsidemarket.com/" target="_blank"><b>Southside Market & Barbeque</b></a> - Bastrop: Southside Sausage Slammer, 5/30/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGSoLQbdkv6MkkS3A0vgIvJ8thufcyJnknRTc9SLcukXnPBy10z-GqLFzBauIfEKY30ZtS7iPQnHJ1zZuV3N-dm5AWiUsBGTi6OwsqHF_CdOI0oNScKJgCjlx2mT2x2Aabgg4jmoxRXQ/s1600/DSC_1790-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGSoLQbdkv6MkkS3A0vgIvJ8thufcyJnknRTc9SLcukXnPBy10z-GqLFzBauIfEKY30ZtS7iPQnHJ1zZuV3N-dm5AWiUsBGTi6OwsqHF_CdOI0oNScKJgCjlx2mT2x2Aabgg4jmoxRXQ/s1600/DSC_1790-2.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><a href="http://www.roegelsbarbecue.com/" target="_blank"><b>Roegels Barbecue Co.</b></a> - Houston: Smoked rack of lamb, 6/1/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04IxGphrxIdhDD1b69qpAWJ5RNDTN6jzKVofR4bgp03JAyP0bMS0-XbgVag4qQBP3c1Gbw8Fq4l5Ant6tU5qbUt4MnV2BB8s5vbWA_1LSZLjC5cd9S5BV3owd9En9sQ795M79I4S8laQ/s1600/DSC_1808-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04IxGphrxIdhDD1b69qpAWJ5RNDTN6jzKVofR4bgp03JAyP0bMS0-XbgVag4qQBP3c1Gbw8Fq4l5Ant6tU5qbUt4MnV2BB8s5vbWA_1LSZLjC5cd9S5BV3owd9En9sQ795M79I4S8laQ/s1600/DSC_1808-1.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><a href="http://www.facebook.com/BloodBrosBBQ" target="_blank"><b>Blood Bros. BBQ</b></a> - Houston: Gochujang beef belly burnt ends, 6/20/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXtQTefn2-E7SQaj7j7KfpSBKl9yU14j-5ia1T39-oj3Bfsyd6rOfFAhfv2skVQISr_5UvuM75mWtHXNmMekzqej9fFyMqWv_x-jyRCrhpA6wZrA7FbOf7VjRByTiM5_izgxKgukkMCE/s1600/DSC_1895-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXtQTefn2-E7SQaj7j7KfpSBKl9yU14j-5ia1T39-oj3Bfsyd6rOfFAhfv2skVQISr_5UvuM75mWtHXNmMekzqej9fFyMqWv_x-jyRCrhpA6wZrA7FbOf7VjRByTiM5_izgxKgukkMCE/s1600/DSC_1895-2.jpg" /></a></div>
<br />
<b><br /></b>
<span style="font-size: large;"><a href="http://stanleysfamous.com/" target="_blank"><b>Stanley's Famous Pit BBQ</b></a> - Tyler: The infamous Mother Clucker, 7/2/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwkh_zIVTuDytSZyh4idYfSiYGCHyVbV2EoH3Y7gxRGs4xsc3jlOtVx8Pu7dp6DhjzedH0rOUWxYoLL16yihlRsDItm8Zs8otzu0kKUTui1LkLeYiQIQrNwcuqTxST767FW_RpBNDyaAg/s1600/stanleys-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwkh_zIVTuDytSZyh4idYfSiYGCHyVbV2EoH3Y7gxRGs4xsc3jlOtVx8Pu7dp6DhjzedH0rOUWxYoLL16yihlRsDItm8Zs8otzu0kKUTui1LkLeYiQIQrNwcuqTxST767FW_RpBNDyaAg/s1600/stanleys-1.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><a href="http://www.pappacharliesbbq.com/" target="_blank"><b>Pappa Charlies Barbeque</b></a> - Houston: Boneless beef short rib burnt ends, 7/31/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGMIg6ZQ8V2abYYby4r6sDUqjwfMWYuO3bIfJuiKPLYlJ23zsqcBDk86s3Gfl19ZQshudVRpKJEQv9G-de5aJ29dU4tr8RhUHvL5QGRIBGTQOpuPqThdUZo466L0Iq52eXbZzFK1tdUc/s1600/DSC_2194-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGMIg6ZQ8V2abYYby4r6sDUqjwfMWYuO3bIfJuiKPLYlJ23zsqcBDk86s3Gfl19ZQshudVRpKJEQv9G-de5aJ29dU4tr8RhUHvL5QGRIBGTQOpuPqThdUZo466L0Iq52eXbZzFK1tdUc/s1600/DSC_2194-2.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><a href="http://www.corkscrewbbq.com/" target="_blank"><b>Corkscrew BBQ</b></a> - Spring: Full spread, 8/1/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOINic9VWdbBRBqV4Oi9siH0Kn4cjDVdEs3i6XXcSboKrT4ILr7k4TTSi9d1x4NmSigCt6n67pHMz8bbEo2xceVQ-n8VBY_JxCAhXwZxFG5egraHcuLwsUVG4lzNyn1plX1X8BjWrTS8Y/s1600/DSC_2214-2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOINic9VWdbBRBqV4Oi9siH0Kn4cjDVdEs3i6XXcSboKrT4ILr7k4TTSi9d1x4NmSigCt6n67pHMz8bbEo2xceVQ-n8VBY_JxCAhXwZxFG5egraHcuLwsUVG4lzNyn1plX1X8BjWrTS8Y/s1600/DSC_2214-2a.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><a href="http://johnmuellermeatco.com/home/" target="_blank"><b>John Mueller Meat Co.</b></a> - Austin: Brisket, 8/29/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOM92Ph_SzulFHjQrwiJ3WY3XvGqFDagu4tNla5I8WE1JgoEJRO_xu-rhOKyKWMkfiLomzh74RbHD9dvZ1YPpNxSEmlcXZtLcrQyUOcLB1mXA4S8BJiEW5n8F_WdtuhQoPWpXvFcQWKY/s1600/IMAG1125-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOM92Ph_SzulFHjQrwiJ3WY3XvGqFDagu4tNla5I8WE1JgoEJRO_xu-rhOKyKWMkfiLomzh74RbHD9dvZ1YPpNxSEmlcXZtLcrQyUOcLB1mXA4S8BJiEW5n8F_WdtuhQoPWpXvFcQWKY/s1600/IMAG1125-3.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><a href="http://www.pappacharliesbbq.com/" target="_blank"><b>Pappa Charlies Barbeque</b></a> - Houston: Pork spareribs, 10/20/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuo8SlDlsiDwPQ-m7tEXJtmLckg_tMUYMMjtrRO0Up8nFGoEdHdYsGqj6w2NxOrx5s2MKirq39lGKE0IZpTIGdLGfthmgcd2n_8aZlQTNWE1mr0gLFghZtO40PFw8k5yyY-vJn-FMG68/s1600/ribs-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuo8SlDlsiDwPQ-m7tEXJtmLckg_tMUYMMjtrRO0Up8nFGoEdHdYsGqj6w2NxOrx5s2MKirq39lGKE0IZpTIGdLGfthmgcd2n_8aZlQTNWE1mr0gLFghZtO40PFw8k5yyY-vJn-FMG68/s1600/ribs-1.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><a href="http://www.pappacharliesbbq.com/" target="_blank"><b>Pappa Charlies Barbeque</b></a> - Houston: Full spread, 10/21/15</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-L6nog3WEu6eELm2I5QSfUVvjX1OKMObZeQ0L1UzBMbg3P5WyzSrOQSY_LDweD_fhfTL52faVW7I_A-0A1C26wgbrUNcqvFsV6X9qYPTn7a6KEjuPHYKz68KHwrDjh9HWIjiLQoSOuVw/s1600/DSC_2697-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-L6nog3WEu6eELm2I5QSfUVvjX1OKMObZeQ0L1UzBMbg3P5WyzSrOQSY_LDweD_fhfTL52faVW7I_A-0A1C26wgbrUNcqvFsV6X9qYPTn7a6KEjuPHYKz68KHwrDjh9HWIjiLQoSOuVw/s1600/DSC_2697-2.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><a href="http://www.pappacharliesbbq.com/" target="_blank"><b>Pappa Charlies Barbeque</b></a> - Houston: Brisket chili Frito pie, 12/27/15</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfefrD5PM50PevhM5rQzhMZdfBZSK5NBChBZ_dN6O4nu6e6WXt1HkBEo6RGKupV_4AeolTWBrFDmd8lVgVzaes3oQRCuHQEeF5XlJ-NYRTjl99V2ji4MP4fMFbqLwFArCmvg6aaKiZKo/s1600/pappacharlies-122715-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfefrD5PM50PevhM5rQzhMZdfBZSK5NBChBZ_dN6O4nu6e6WXt1HkBEo6RGKupV_4AeolTWBrFDmd8lVgVzaes3oQRCuHQEeF5XlJ-NYRTjl99V2ji4MP4fMFbqLwFArCmvg6aaKiZKo/s1600/pappacharlies-122715-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(photo by Pappa Charlies Barbeque)</td></tr>
</tbody></table>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
<i>All photos <span style="font-family: "Calibri",sans-serif; font-size: 11.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">©</span> Scott Sandlin, Texas Pit Quest, unless noted otherwise. All rights reserved.</i></div>
<div style="text-align: center;">
<br /></div>
<br />
<span style="font-size: large;"></span>Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com1tag:blogger.com,1999:blog-3109307270828100006.post-22357094020320377102015-12-02T17:20:00.001-06:002015-12-03T14:51:03.589-06:00Houston BBQ Joints Deliver the Goods for the Holidays<br />
<span style="font-size: large;">The vibrant Houston BBQ scene is filled with unique options for the holiday season, as well as take-out selections so you won't have to look too far for creative ideas to serve your family or guests. Or why not consider giving the gift of delicious smoked meats? I took the opportunity to round up several places in the area you may want to consider as you start to firm up your menu plans, or if you're looking for the perfect gift for that meat lover you know!</span><br />
<div>
<br />
<span style="font-size: large;"><a href="http://www.corkscrewbbq.com/" target="_blank">Corkscrew BBQ</a> makes it easy to select your favorite items to pick up and serve at home. Meats are sold whole, priced by the pound, and are typically cold and pre-wrapped, with easy-to-follow <a href="http://www.corkscrewbbq.com/#!memorial/c232w" target="_blank">reheat instructions</a> provided. Pre-order menu is available <a href="http://www.corkscrewbbq.com/#!whole-meat-pre-order-menu/c13y5" target="_blank">here</a>. The last day for pre-order pick ups will be December 23. After that, Corkscrew is off for annual R&R and family time, and will be open again on January 5.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFsy217UNlsCCLaRLRRMj76Bhl1BCZa1f1JgMNvoUZ3-ntb2-Bn-EaM65dkOdWr4gd7Dms_2DFnsDrgrR9oLofrguEP6Eb2jOh7dP36NqwhN3JFoWS89wIfUmv6E7Z01pJeUGSHXs6yGk/s1600/DSC_2218-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFsy217UNlsCCLaRLRRMj76Bhl1BCZa1f1JgMNvoUZ3-ntb2-Bn-EaM65dkOdWr4gd7Dms_2DFnsDrgrR9oLofrguEP6Eb2jOh7dP36NqwhN3JFoWS89wIfUmv6E7Z01pJeUGSHXs6yGk/s400/DSC_2218-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Delicious <a href="http://www.corkscrewbbq.com/" target="_blank">Corkscrew</a> brisket</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><a href="http://tinroofbbqtexas.com/" target="_blank">Tin Roof BBQ</a> in Atascocita is once-again offering smoked turkeys and hams, sizes and prices vary. A new item this year will be <a href="http://www.44farms.com/" target="_blank">44 Farms</a> smoked sirloin, in half and whole sizes, pre-order only. They are offering this in lieu of "traditional" prime rib due its high price point, and with the intent to "keep price low for our customers". For prices and to place an order, call the restaurant at (281) 852-5577.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_wqEZf1ZOKsB7PHdULBwbOLCt1Pkqvn1juXB96xURBezHiPxz-qvryQuwJdE4LWOFTtHf8v4l_GEGnjZe-A-_JDa7VxOOUDaj7fXvc3fyzf19Pq0BtJAKGo1bx6j0Thu2XxJcswr_Ks/s1600/IMG_0374.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_wqEZf1ZOKsB7PHdULBwbOLCt1Pkqvn1juXB96xURBezHiPxz-qvryQuwJdE4LWOFTtHf8v4l_GEGnjZe-A-_JDa7VxOOUDaj7fXvc3fyzf19Pq0BtJAKGo1bx6j0Thu2XxJcswr_Ks/s400/IMG_0374.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><a href="http://www.44farms.com/" target="_blank">44 Farms</a> smoked sirloin from <a href="http://tinroofbbqtexas.com/" target="_blank">Tin Roof BBQ</a></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhbLQZVsIpg0SbrAJB_BJm1ZU87k6gSj9p80KeZMjomTnO_pfr_wM-JLmCbvfMEDYrPMfhkCY8DrbpQ6aEk6X1mF1v00SIGEQ89VGVY0i95e6LpzuNlZwkaKgzFAuGqcORapvB886uERI/s1600/tinroofturkey.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhbLQZVsIpg0SbrAJB_BJm1ZU87k6gSj9p80KeZMjomTnO_pfr_wM-JLmCbvfMEDYrPMfhkCY8DrbpQ6aEk6X1mF1v00SIGEQ89VGVY0i95e6LpzuNlZwkaKgzFAuGqcORapvB886uERI/s400/tinroofturkey.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><a href="http://tinroofbbqtexas.com/" target="_blank">Tin Roof BBQ</a> smoked turkey, photo by Tin Roof.</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><a href="http://www.killensbarbecue.com/" target="_blank">Killen's Barbecue</a> has brought back their popular brisket and pork tamales, sold by the dozen for $20 at the restaurant on Thursdays, Fridays and Saturdays, first come, first served (no pre-orders). Bulk pre-orders of other meats are available with a 10 lb. minimum, and you need to provide at least 48 hours notice. The best way to place pre-orders for Killen's is by email at <a href="mailto:eat@killensbarbecue.com" rel="nofollow" target="_blank">eat@killensbarbecue.com</a> and please make sure you leave a call-back number in your message. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2TM2QTlG_xGADV19ODR9Qmt3aNgjKwdc42rf6HjNZF_GXZ7_QDPnOWOtQstfnproRTLIC-O9pnG-PFkoqDbjcX7Bigce-fOL6NUmc4UCGYw5bxleyX_9-tzBr3SjKJrLsO19Qg8NGWfc/s1600/killens_tamale.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2TM2QTlG_xGADV19ODR9Qmt3aNgjKwdc42rf6HjNZF_GXZ7_QDPnOWOtQstfnproRTLIC-O9pnG-PFkoqDbjcX7Bigce-fOL6NUmc4UCGYw5bxleyX_9-tzBr3SjKJrLsO19Qg8NGWfc/s400/killens_tamale.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><a href="http://www.killensbarbecue.com/" target="_blank">Killen's Barbecue</a> brisket tamales. Photo courtesy of Kimberly Park.</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><a href="http://www.southernqbbqcatering.com/">Southern Q BBQ & Catering</a> offers a traditional dinner with items such as smoked turkey and southern side dishes, praline-glazed ham, or barbecue, so you can "enjoy more time with your family and guests!" View their entire holiday menu <a href="http://nebula.wsimg.com/2dbc660a765b8738816ad10ee769fa28?AccessKeyId=C8F93D68CEBE4F170F12&disposition=0&alloworigin=1" target="_blank">here</a>; orders must be placed by December 20, and pickup for Christmas is December 24 between 2:00 pm and 5:00 pm. Place your order at the restaurant during normal business hours, or call (832) 250-4851.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdv5dKh52cbL0tKL9GAFFmddfEEAdrBpXFRJ5cc1Bi6gEOPfrAVLui3-xhaZCLm9zKA6ZQ97awaER6Mf9yAqhai79xoCeGsM081gNuQiIMKEvRMAKqMM-MVHLaWH9Dme_94H1feeTcBus/s1600/southernQ.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdv5dKh52cbL0tKL9GAFFmddfEEAdrBpXFRJ5cc1Bi6gEOPfrAVLui3-xhaZCLm9zKA6ZQ97awaER6Mf9yAqhai79xoCeGsM081gNuQiIMKEvRMAKqMM-MVHLaWH9Dme_94H1feeTcBus/s400/southernQ.jpg" width="287" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><a href="http://www.southernqbbqcatering.com/" target="_blank">Southern Q</a> whole smoked turkeys, photo by Southern Q.</span></td></tr>
</tbody></table>
<div>
<br />
<span style="font-size: large;"><a href="http://www.roegelsbarbecue.com/" target="_blank">Roegels Barbecue</a> has smoked turkeys and hams for pre-order. </span><span style="font-size: large;">Call the restaurant at (713) 977-8725 for pricing and details.</span><span style="font-size: large;"> </span><span style="font-size: large;">Meats from their regular menu are also available by the pound. Party Packs and catering options are listed on their website. Gift cards for family and friends are also available.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqPt0XZUe-zlTm2MKPsGb1LHs2ncAUEaLCUinLv6ADOJ5u6aW1ZFRjrpNAkKYOalBLnEFe7mhTHrk2klzyUsxt6M89SgEjrmGmJ06xq97P943zcddstt_JPjvJll1dCYlwtku6h4D9TQ/s1600/roegels_turkey.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqPt0XZUe-zlTm2MKPsGb1LHs2ncAUEaLCUinLv6ADOJ5u6aW1ZFRjrpNAkKYOalBLnEFe7mhTHrk2klzyUsxt6M89SgEjrmGmJ06xq97P943zcddstt_JPjvJll1dCYlwtku6h4D9TQ/s400/roegels_turkey.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Whole smoked turkey, photo by <a href="http://www.roegelsbarbecue.com/" target="_blank">Roegels Barbecue</a></span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><a href="http://www.brooksplacebbq.com/" target="_blank">Brooks' Place</a> has a great lineup for holiday pre-order specials this year. Not only are they doing whole smoked turkeys again, they will also have smoked hams, oxtails, and smoked duck. Call (832) 893-1682, last day to pre-order is December 20. They also offer gift cards, which you can buy online <a href="http://onelink.quickgifts.com/merchant/brooks-place/" target="_blank">here</a>.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4HGv3iBGE-a-UzP-3s2rgv0awoOCv2d0H3V1XYbFB_lsQ48UNqS3o3osZ82CwGzMoiI0hikcQlXscbZOyKS276BrrFNEKaW0leY6H46y9_xwONw-Pph7po5PpPiPLLtZcgD1Fe8jumAw/s1600/brooks_duck.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4HGv3iBGE-a-UzP-3s2rgv0awoOCv2d0H3V1XYbFB_lsQ48UNqS3o3osZ82CwGzMoiI0hikcQlXscbZOyKS276BrrFNEKaW0leY6H46y9_xwONw-Pph7po5PpPiPLLtZcgD1Fe8jumAw/s400/brooks_duck.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Smoked duck, photo by <a href="http://www.brooksplacebbq.com/" target="_blank">Brooks' Place</a></span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><a href="http://pappasbbq.com/home/" target="_blank">Pappas Bar-B-Q</a> has fully-smoked turkeys for $54.95 and glazed hams for $34.95, available for pickup from December 19 through January 1; call your nearest location to place your order. Brochure is available <a href="http://pappasbbq.com/thanksgiving/brochure.pdf" target="_blank">here</a>.</span><br />
<br />
<span style="font-size: large;"><a href="http://www.springcreekbarbeque.com/" target="_blank">Spring Creek Barbeque</a> sells all their meats "to go" by the pound, and sides in various sizes. Call your <a href="http://www.springcreekbarbeque.com/locations.htm" target="_blank">nearest location</a> for prices, details and to place your order.</span><br />
<br />
<span style="font-size: large;"><a href="http://www.rudysbbq.com/page/home" target="_blank">Rudy's BBQ</a> does a brisk online mail order business (shipped next day or 2nd day air), where you can order their brisket, ribs, smoked sausage, smoked turkey breast and creamed corn for delivery. Gift cards, gift baskets, and other items are also available. Free shipping on all meat orders over $125; order online <a href="http://www.rudysbbq.com/store/c-10-smoked-meats.aspx" target="_blank">here</a>.</span><br />
<br />
<span style="font-size: large;">Of course, all your <a href="http://txpitquest.blogspot.com/2015/06/a-guide-to-houston-area-bbq.html" target="_blank">favorite Houston joints</a> are still cooking and serving up their regular menu items, for dine in and take out, so you won't have to worry about getting your BBQ fix over Christmas break. Be sure to check in before you head out though; many places will adjust their hours and days off over the holidays so they can spend time with family as well.</span><br />
<br />
<span style="font-size: large;"><i>"Deck the halls with smoked meat goodness..."</i></span><br />
<br />
<span style="font-size: large;">Merry Christmas everyone!</span><br />
<br />
<br />
<span style="font-size: large;">- Scott</span><br />
<br />
<br /></div>
</div>
Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com2Houston, TX, USA29.7604267 -95.369802828.8787477 -96.6606963 30.6421057 -94.0789093tag:blogger.com,1999:blog-3109307270828100006.post-30382887258974323362015-11-05T10:44:00.001-06:002015-11-06T10:59:21.635-06:00Texas Monthly BBQ Fest 2015 Attracts BBQ Lovers from Across the Nation<br />
<span style="font-size: large;">"BBQ Groupies."</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Maybe that's what we are. If that has become our moniker, I guess I can live with that. The BBQ groupies came out in droves this year for <a href="http://www.tmbbq.com/events/tmbbq-fest-2015/" target="_blank">TMBBQ Fest 2015</a> on the City Terrace at the Long Center in Austin. If you truly love music, you would make a comparable effort to attend ACL Fest. Movies and other media, SXSW. We love food, in particular Texas BBQ, and we travel the state (and beyond) in search of the best meat slingers we can find. Doesn't sound so much different than someone than follows their favorite band across country on tour, does it?</span><br />
<br />
<span style="font-size: large;"><a href="http://www.tmbbq.com/events/tmbbq-fest-2015/">TMBBQ Fest</a> is currently the one of the largest publicly-accessible BBQ celebrations in the country (as opposed to the competition circuit, which is an entirely different type of event). Some other well-attended (and growing) BBQ-related gatherings you should look into include the <a href="http://houbbq.com/">Houston Barbecue Festival</a>, <a href="http://www.smokeddallas.com/">Smoked Dallas</a>, <a href="http://reddirtbbqfest.com/">Red Dirt BBQ & Music Festival</a>, <a href="http://meatfight.com/">Meat Fight</a>, <a href="http://nycwff.org/mcmeat">Meatopia</a>, and the <a href="http://www.bigapplebbq.org/">Big Apple BBQ Block Party</a>. It's no surprise the <a href="http://www.tmbbq.com/events/tmbbq-fest-2015/">TMBBQ Fest</a> has developed a following far beyond our own borders. Was it the impetus for some of the other festivals? That's hard to say with any certainty, but it seems likely in some cases given the timeline of their beginnings. With BBQ more popular than ever, people want to know more about its history, origins, and people, and <a href="http://www.tmbbq.com/events/tmbbq-fest-2015/" target="_blank">TMBBQ Fest</a> gives attendees a chance to sample some of the oldest and most acclaimed BBQ institutions in the state, all in one place. Texas BBQ lovers from far and wide are able to get a glimpse of "where it all began", meet the creative hardworking people behind it, and establish a level of connectivity to its roots not otherwise possible from a distance.</span><br />
<div>
<br />
<span style="font-size: large;">BBQ, and Texas BBQ specifically, is increasing in popularity, not just across the United States, but internationally as well. There is now truly legitimate Texas BBQ to be found across the US in Arizona, California, Oregon, Washington, New York City, Connecticut, Virginia, and Washington DC, just to name a few. You're also able to get your fix if you find yourself across the pond in both London and Paris! At this year's Fest I met and shared the experience with fellow BBQ lovers who traveled from Washington, Minnesota, Virginia, and Florida. "Celebrities" are beginning to take notice as well. Spotted in the crowd this year sampling the excellent Texas BBQ offerings were television personality Chuck Woolery, Texas troubadour Robert Earl Keen, Texas Land Commissioner George P. Bush, and Texas Governor Greg Abbott. I can affirm the Governor wasn't just there to check out the sauce!</span><br />
<br />
<span style="font-size: large;">2015 marks the sixth annual <a href="http://www.tmbbq.com/events/tmbbq-fest-2015/" target="_blank">TMBBQ Fest</a>, and the second I've been able to attend. I honestly believe the BBQ joints improved their products from what was offered last year, which makes my attendance at next year's Fest inevitable to determine if the trend will continue. </span><br />
<br />
<span style="font-size: large;">My most memorable bites this year:</span><br />
<ul>
<li><span style="font-size: large;">Roasted green chile BBQ sauce from <a href="http://www.labarbecue.com/" target="_blank">La Barbecue</a> <br /><i>(yes, I <u>drank </u>two cups by itself!)</i></span></li>
<li><span style="font-size: large;">King Ranch chicken sausage from <a href="http://www.freedmensbar.com/" target="_blank">Freedmen's</a> (all those classic church covered dish luncheon King Ranch casserole flavors we grew up with, concentrated into one bite)</span></li>
<li><span style="font-size: large;">Pumpkin spice sausage from <a href="http://www.wildmillers.com/" target="_blank">Miller's Smokehouse</a></span></li>
<li><span style="font-size: large;">Pork rib from <a href="http://www.killensbarbecue.com/" target="_blank">Killen's Barbecue</a></span></li>
<li><span style="font-size: large;">Lamb pop from <a href="http://www.louiemuellerbarbecue.com/" target="_blank">Louie Mueller Barbecue</a></span></li>
<li><span style="font-size: large;">Pulled pork from <a href="https://franklinbarbecue.com/" target="_blank">Franklin Barbecue</a></span></li>
<li><span style="font-size: large;">Baby back rib and tater tot casserole from <a href="http://www.opiesbarbecue.com/" target="_blank">Opie's Barbecue</a></span></li>
<li><span style="font-size: large;">Pork belly from <a href="http://www.hayscobbq.com/" target="_blank">Hays Co. Bar-B-Que</a></span></li>
<li><span style="font-size: large;">Fried boudin ball, and pulled pork in a fresh flour tortilla,<br />from <a href="http://www.stilesswitchbbq.com/" target="_blank">Stiles Switch BBQ</a></span></li>
<li><span style="font-size: large;">A brisket-laden chocolate chip cookie, topped with candied <br />brisket from <a href="http://www.freedmensbar.com/" target="_blank">Freedmen's</a></span></li>
<li><span style="font-size: large;">And brisket from... too many places to name!</span></li>
</ul>
<br />
<span style="font-size: large;">Though my list may look similar to others already published, I promise it wasn't lifted from or influenced by anyone else. Consider it a testament, as a consensus, that these bites were really that good!</span><br />
<br />
<span style="font-size: large;">Follow the BBQ...</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">- Scott</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85DQ9GoRqDnOgKcTfqSmoL7ZiLqHR9OEt2T8vdQ2VHL4SgdLLwUe8dYTDvStFfhdXQB7lttISb-vk0eL4s4d6rMoQvoSx-nLua_-jbAGwei5K1P1VbY6tc5SvFyMKMncScRAhaFfRmIE/s1600/DSC_2703.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85DQ9GoRqDnOgKcTfqSmoL7ZiLqHR9OEt2T8vdQ2VHL4SgdLLwUe8dYTDvStFfhdXQB7lttISb-vk0eL4s4d6rMoQvoSx-nLua_-jbAGwei5K1P1VbY6tc5SvFyMKMncScRAhaFfRmIE/s400/DSC_2703.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The calm before the storm</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLp3zCwT6JP0S0JTsS7eImKHgoZYvsPHZpn8j5EFGk00f_xRyegT9fJ0beMrwjizzF5K06pgpuQjg2Ly5v_EXX9Zny66ouFjCfFCVH7Fjgrp3Dup8PSC4gMyw1lmqk36MEd5GJuRWpzww/s1600/DSC_2723.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLp3zCwT6JP0S0JTsS7eImKHgoZYvsPHZpn8j5EFGk00f_xRyegT9fJ0beMrwjizzF5K06pgpuQjg2Ly5v_EXX9Zny66ouFjCfFCVH7Fjgrp3Dup8PSC4gMyw1lmqk36MEd5GJuRWpzww/s400/DSC_2723.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Big beef rib by Stiles Switch BBQ</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNwfdqK_VvQ6xoAQgTP4O4ff8prYHOa1IBJkGtvi_ZAbuQeQed1wNH23dhqEpL5ad4gv_YUHs8dpkD-15JOuauEc5Sd48vv1c-sxAT_dNwW42vMxBonrHGNnYCGA1Y2pIYvqfsN1MwbsY/s1600/DSC_2720.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNwfdqK_VvQ6xoAQgTP4O4ff8prYHOa1IBJkGtvi_ZAbuQeQed1wNH23dhqEpL5ad4gv_YUHs8dpkD-15JOuauEc5Sd48vv1c-sxAT_dNwW42vMxBonrHGNnYCGA1Y2pIYvqfsN1MwbsY/s400/DSC_2720.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crowd queued up just prior to VIP opening at noon </td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoewA4akBNgFVlaYAK_CVIzmoDnUqrweLgBvp-BePCnhQdVtpvKKuCx4PGCrxKoyAiyZ_Ul1KqI0On1z4a0qTl1uoSHfPT7Gyfo_8xbM8ZBDEcEDZK8UunxXI6jvMAg4QMTr2szq-b-8g/s1600/DSC_2735-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoewA4akBNgFVlaYAK_CVIzmoDnUqrweLgBvp-BePCnhQdVtpvKKuCx4PGCrxKoyAiyZ_Ul1KqI0On1z4a0qTl1uoSHfPT7Gyfo_8xbM8ZBDEcEDZK8UunxXI6jvMAg4QMTr2szq-b-8g/s400/DSC_2735-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Bib beef rib bites from Louie Mueller Barbecue</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBlKpe46G-fJEjfBguwqSTq0-hPrR3EPbUgDtGUF8Mt4-YQpynSkv84De3pLhvRiTX06K5A5DppwsywdulOSt_-IkGzZfivnqPDp81TWXknwMCNWNKipD3OpeQ7Ibag54kkDHaUTtlp4/s1600/DSC_2755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBlKpe46G-fJEjfBguwqSTq0-hPrR3EPbUgDtGUF8Mt4-YQpynSkv84De3pLhvRiTX06K5A5DppwsywdulOSt_-IkGzZfivnqPDp81TWXknwMCNWNKipD3OpeQ7Ibag54kkDHaUTtlp4/s400/DSC_2755.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lining up for Buzzie's Bar-B-Q</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEJK_mx2HQKPotHjsxVZhZ3oa-IrnsH8OrKvE-MTuF1XUOcSVhWY1u3KNzyVlDWa_Aywx7dJG924xiQE1leoex30s2jf59_ew8F5mKttLmChBObzoF7SdWXTaQ_ycxpef_qZ2m14kCxlU/s1600/DSC_2731-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEJK_mx2HQKPotHjsxVZhZ3oa-IrnsH8OrKvE-MTuF1XUOcSVhWY1u3KNzyVlDWa_Aywx7dJG924xiQE1leoex30s2jf59_ew8F5mKttLmChBObzoF7SdWXTaQ_ycxpef_qZ2m14kCxlU/s400/DSC_2731-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Good stuff from Freedmen's and Hays Co. Bar-B-Que</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisUpM2K58iRDchJgLcoeQAiVq-5n1DRmvYDhIIWOjNN4TYVHk7atDQqWetsXyYg_iSLZYWxTmGyVByJrUmi7I_4IIbRi8Dh12fc81YovMroX5D1Wvi_ZF0-_epi6D8v3CxKI_IspLc-xo/s1600/DSC_2750-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisUpM2K58iRDchJgLcoeQAiVq-5n1DRmvYDhIIWOjNN4TYVHk7atDQqWetsXyYg_iSLZYWxTmGyVByJrUmi7I_4IIbRi8Dh12fc81YovMroX5D1Wvi_ZF0-_epi6D8v3CxKI_IspLc-xo/s400/DSC_2750-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Killen's Barbecue of Pearland in the house</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic7DXZZlnvyNanYah-EQANIPPJDOLVCTlE7ksioywFntYtQBM3sY6MU9O9Y_ni6-Lb3qymhpk7aftbeBjFlA_IvU08wZspnKnq_ce_SkUN970OkKHG1ZgrhfaLJAtnxl2YWYTVm7zxS-0/s1600/DSC_2716.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic7DXZZlnvyNanYah-EQANIPPJDOLVCTlE7ksioywFntYtQBM3sY6MU9O9Y_ni6-Lb3qymhpk7aftbeBjFlA_IvU08wZspnKnq_ce_SkUN970OkKHG1ZgrhfaLJAtnxl2YWYTVm7zxS-0/s400/DSC_2716.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hatfield's BBQ slicing it up</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPH2J3f2yxrnEYMUlYNEc_p3bEZgWGocqmIXjrWsXPHQoKa0pGgsU5ww1ID6FOPjtuTRNrcbUuKf4urR2gngVKTpL7-jCb8e_KPCoiJcAKfEs4DiGY980_u8q39P9pZ2Q4w3V6k1cjGUQ/s1600/DSC_2747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPH2J3f2yxrnEYMUlYNEc_p3bEZgWGocqmIXjrWsXPHQoKa0pGgsU5ww1ID6FOPjtuTRNrcbUuKf4urR2gngVKTpL7-jCb8e_KPCoiJcAKfEs4DiGY980_u8q39P9pZ2Q4w3V6k1cjGUQ/s400/DSC_2747.JPG" width="400" /></a></div>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXt6-C0vl41yat6vVHlBeijugFSpnFcZkIfcdnJCaaCcFX_1osweSPYzaU3u1MReeVOeVJ5d07LhrEuFR00WfmPh-xwDLq-DD3_UaTavewlcdqS6oL68koAAsIz11_8pEDqo_vdSogpf4/s1600/DSC_2736-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXt6-C0vl41yat6vVHlBeijugFSpnFcZkIfcdnJCaaCcFX_1osweSPYzaU3u1MReeVOeVJ5d07LhrEuFR00WfmPh-xwDLq-DD3_UaTavewlcdqS6oL68koAAsIz11_8pEDqo_vdSogpf4/s400/DSC_2736-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sausage <span style="font-size: 12.8px;">from Louie Mueller Barbecue</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMrPUTp0P_3D19MthPJyd8vgfrLBef4AhtS6EEBrx7cyE7n1fwcQ754Nz6ShfZnvB6oEPeZCB0mSMaK36Eu6ojemblT3RZw0NzG3-A9MFR7M7EP4QZx8bOIkaVHSEgg_hBSgNmoRikYFM/s1600/IMAG0189.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMrPUTp0P_3D19MthPJyd8vgfrLBef4AhtS6EEBrx7cyE7n1fwcQ754Nz6ShfZnvB6oEPeZCB0mSMaK36Eu6ojemblT3RZw0NzG3-A9MFR7M7EP4QZx8bOIkaVHSEgg_hBSgNmoRikYFM/s400/IMAG0189.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">General admission really fills the place up</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KCuyYbWsCCrtuc1DmVf2j55zYVodWyMmXfWjt_1JZUGLbmP6pggl5SEwKHjPtbFiwww5RJX_h54JvP-fLQi5TYiiRcbkpz5Ea8rE9dgtLmBIKMsB6UG63DRnn7vdUppW01OkuogbveE/s1600/DSC_2764.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KCuyYbWsCCrtuc1DmVf2j55zYVodWyMmXfWjt_1JZUGLbmP6pggl5SEwKHjPtbFiwww5RJX_h54JvP-fLQi5TYiiRcbkpz5Ea8rE9dgtLmBIKMsB6UG63DRnn7vdUppW01OkuogbveE/s400/DSC_2764.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious lamb pop, plus beef rib and brisket bites from Louie Mueller Barbecue</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-t5tjQ0Bfgxk0DOQeMtIK62MpfHFEzCk27J0TcqW6fWfjZrfDO4p4kcmqVOpTjyDaxR778E3SUUGLQyg5hZB5FHclQ3riwzSnKZiiY6ExYM7YibhqWL6vqhT-lv3qWa57z0cny6r-uiA/s1600/DSC_2725.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-t5tjQ0Bfgxk0DOQeMtIK62MpfHFEzCk27J0TcqW6fWfjZrfDO4p4kcmqVOpTjyDaxR778E3SUUGLQyg5hZB5FHclQ3riwzSnKZiiY6ExYM7YibhqWL6vqhT-lv3qWa57z0cny6r-uiA/s400/DSC_2725.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The boys from Hays Co. Bar-B-Que in San Marcos</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiAj-KtIB_rh5zsNEWXJwPWnw2wX9Qw13YamIAhi-EahDwAtt9ZyECvi_RShaadMfWHNXXTbkMr2AdcvdoAI9Mzad1c_YVfz2_t31-dT1rGWANxCHXmNmnW6HP863zYsYmzZCASX4E7cM/s1600/DSC_2722-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiAj-KtIB_rh5zsNEWXJwPWnw2wX9Qw13YamIAhi-EahDwAtt9ZyECvi_RShaadMfWHNXXTbkMr2AdcvdoAI9Mzad1c_YVfz2_t31-dT1rGWANxCHXmNmnW6HP863zYsYmzZCASX4E7cM/s400/DSC_2722-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful slice from Stiles Switch</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZDB06AkHqcrfU3dKqL2LiFR0RJwm8UB9IrLJyk9F2nu4_LJWRrYr5ESmfwxfXUcjFPQP7OhT30TOTqf1Zen61U-JZ466rsjibT4gOddw7nQ9jDmYsfkWJh5Q6VqntE4t8Gui5huaH9FU/s1600/DSC_2753.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZDB06AkHqcrfU3dKqL2LiFR0RJwm8UB9IrLJyk9F2nu4_LJWRrYr5ESmfwxfXUcjFPQP7OhT30TOTqf1Zen61U-JZ466rsjibT4gOddw7nQ9jDmYsfkWJh5Q6VqntE4t8Gui5huaH9FU/s400/DSC_2753.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">John Lewis and crew of La Barbecue</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiz6vYOfFTCNapYog3gI4lKleKlHh4D7czhoJ7UhYs5rk483fLKJU4Rq0m5_TlD9RLzmG7_KwRx1WZhdKvpWFapX8A6JQOvGgvsE76RoIMcDbCw2yG-NkCJh98KThJ4QV1leroAbFnhmA/s1600/DSC_2751.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiz6vYOfFTCNapYog3gI4lKleKlHh4D7czhoJ7UhYs5rk483fLKJU4Rq0m5_TlD9RLzmG7_KwRx1WZhdKvpWFapX8A6JQOvGgvsE76RoIMcDbCw2yG-NkCJh98KThJ4QV1leroAbFnhmA/s400/DSC_2751.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted green chile sauce and homemade pickles from La Barbecue</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5EacRZZ5IMSf9WqhxS_KB9IDIAlGuHkesw4pOHCdV9kZkVKWaqZfAGKzbUiv11zCoUui_FAadkNyNmQc1LmjbWc2ldnQlkfxRMHVjBWP6ZCAfjKdPkSkw9xupDG03ngO9fC63LmAO1Go/s1600/DSC_2745.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5EacRZZ5IMSf9WqhxS_KB9IDIAlGuHkesw4pOHCdV9kZkVKWaqZfAGKzbUiv11zCoUui_FAadkNyNmQc1LmjbWc2ldnQlkfxRMHVjBWP6ZCAfjKdPkSkw9xupDG03ngO9fC63LmAO1Go/s400/DSC_2745.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious baby back rib from Two Bros. BBQ Market</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtzmLRQCEWhYsuK3vAakPAb9wWQwLKDKgqEq_STUdZNiRKCmqSV9pZMEVDu03_QlbBSN2q63juk0AlK9izdTi1F86wmQcK5rEKeFCWKlmbhjwzxhm0VJbd8l0gZE-5qFux58zmVGcrYc/s1600/DSC_2742-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtzmLRQCEWhYsuK3vAakPAb9wWQwLKDKgqEq_STUdZNiRKCmqSV9pZMEVDu03_QlbBSN2q63juk0AlK9izdTi1F86wmQcK5rEKeFCWKlmbhjwzxhm0VJbd8l0gZE-5qFux58zmVGcrYc/s400/DSC_2742-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chewy brisket chocolate chip cookie, topped with candied brisket, from Freedmen's</td></tr>
</tbody></table>
<br />
<br />
<div style="text-align: center;">
<i>All pictures (c) Scott Sandlin, Texas Pit Quest. All rights reserved</i></div>
</div>
<div style="text-align: center;">
<br /></div>
Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com2tag:blogger.com,1999:blog-3109307270828100006.post-15948688530009918122015-09-14T15:39:00.000-05:002015-11-03T10:02:19.393-06:00Texas Pit Quest T-Shirts - 1st Edition Available!<br />
<span style="font-size: large;">Be one of the first Texas BBQ lovers to own the original edition of the Texas Pit Quest T-shirt! We are taking pre-orders now for our initial run. Shirts will be screen-printed on black, high quality Gildan Ultra Cotton T-Shirt material, and are just <b>$20</b>* for adult sizes. Send email to <a href="mailto:scott@txpitquest.com">scott@txpitquest.com</a> with your size, quantity, and info on how to reach you.**</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWsVAPqxZb7tk0XGj4NY59WbYsgCLagFK2MZR-nRcQcYcYxj-i7z07umQOuiMuvHnudjeKVsFa0UYU6yL14L5_uzHZ4CBbE0cDrgrHpbZvnudDgqPkH-0ktjlXbAQQssVC7wmJVFUd_S0/s1600/T-Shirt2b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWsVAPqxZb7tk0XGj4NY59WbYsgCLagFK2MZR-nRcQcYcYxj-i7z07umQOuiMuvHnudjeKVsFa0UYU6yL14L5_uzHZ4CBbE0cDrgrHpbZvnudDgqPkH-0ktjlXbAQQssVC7wmJVFUd_S0/s1600/T-Shirt2b.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;">As a special incentive for those ordering in this initial run, once the 25th pre-order is placed, two names will be drawn at random from the first 25 orders. One winner will receive a brand new <a href="http://www.thermoworks.com/index.html/?tw=TEXASPITQUEST" target="_blank">ThermoWorks</a> <a href="http://www.thermoworks.com/products/timers/timestick.html/?tw=TEXASPITQUEST">TimeStick</a><span style="font-family: "calibri" , sans-serif; line-height: 107%;">®</span>, and the other will receive a selection of 4 items from <a href="http://www.avantlink.com/click.php?tt=ml&ti=330185&pw=187706" target="_blank">Yeti Coolers</a> in appreciation of your order, each a $25 value!***</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-k96FPfj9QGpNhQGSKtmsEQURXyApLGdjCd9OqBkzqg7I7f49xOKZMJYPpDdJskIYezt_77F0xFEbva-3TlAaY5alGcUEuh65ch0lMf0UphhIKOI-9pIH-aOMM1ARTx9XgibfEAK2IA/s1600/timestick_green_z_e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-k96FPfj9QGpNhQGSKtmsEQURXyApLGdjCd9OqBkzqg7I7f49xOKZMJYPpDdJskIYezt_77F0xFEbva-3TlAaY5alGcUEuh65ch0lMf0UphhIKOI-9pIH-aOMM1ARTx9XgibfEAK2IA/s400/timestick_green_z_e.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">ThermoWorks TimeStick<span style="font-family: "calibri" , sans-serif; font-size: 11.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">®</span></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cNVeXRMDulvFt4Ly8MbmEPwJ9nLIYyqE1CkJ3PJdd4LGJJAkj49F9Y4D8kU8nOkPLz5cownQCJF7SvuwURgcTNiaGs2FPN-RevMWtsyWFu5pPcM1EADy9HSX8yDA7B8f3HKPscnVuDI/s1600/IMAG0061_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cNVeXRMDulvFt4Ly8MbmEPwJ9nLIYyqE1CkJ3PJdd4LGJJAkj49F9Y4D8kU8nOkPLz5cownQCJF7SvuwURgcTNiaGs2FPN-RevMWtsyWFu5pPcM1EADy9HSX8yDA7B8f3HKPscnVuDI/s400/IMAG0061_1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Yeti gear!</span></td></tr>
</tbody></table>
<br />
*Payments may be made by check, cash, money order, or we can send you a secure link via email to pay online with a card. Shipping is included for orders outside the Houston Metropolitan area; will be sent via USPS. If you live in the Houston area, we will make arrangements to have yours delivered to you.<br />
<br />
**Texas Pit Quest is committed to keeping your e-mail address and any other contact information you provide completely confidential. We do not sell, rent, or lease our subscription lists or contact information to third parties, and we will not provide your personal information to any third party individual, government agency, or company at any time unless compelled to do so by law. We will use your e-mail address or other contact information solely to provide timely information to you about your order.<br />
<br />
***The free offer will be delivered or shipped once payment for the order is received.<br />
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com0tag:blogger.com,1999:blog-3109307270828100006.post-24067998140225863312015-09-08T17:00:00.000-05:002015-09-14T17:08:51.957-05:00Boudin-Stuffed, Bacon-Wrapped Chicken Thighs<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<span style="font-size: large;">A couple of weeks ago, Syd Kearney, food, restaurant, and bar news reporter at the Houston <i>Chronicle </i>put out a Twitter call to anyone with "a great game day dish for parties/tailgating." I replied, sent her a message with an old favorite recipe of mine, and we soon thereafter had a brief telephone interview.</span><br />
<br />
<span style="font-size: large;">On August 31, she published the story <a href="http://www.houstonchronicle.com/life/food/article/Cooks-kickoff-Tailgating-fare-as-upscale-potluck-6476813.php?t=02295afce4438d9cbb&cmpid=twitter-premium%20via%20@HoustonChron" target="_blank">"Cooks' Kickoff: Tailgating fare as upscale potluck"</a>, which was featured on the front page of the STAR/FLAVOR section of the <i>Chronicle </i>on September 2. My recipe for Smoked Boudin-Stuffed Chicken Thighs was featured on page 4 of the section. It had been a while since I made these, and I didn't really have any decent pictures to share. I've had several inquires about these since the article was posted, so this past weekend I dusted off the recipe and set out to make a batch and take some decent pics of the steps along the way to share. Now you too can tackle these at home!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwyJBfvxK9xwlK9AWoj8ki7X1tV2WwRfe3_Z0KLfTe3FB2m7ptN9OspryAInrkllrUQI7pqpKABVQ8hi8pn2OEleVLNRsVzLsgs5xD3Hv_e4HPpUknKp_3bJ28kg1l_2hvO26K8PB6t90/s1600/IMAG0019_1_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwyJBfvxK9xwlK9AWoj8ki7X1tV2WwRfe3_Z0KLfTe3FB2m7ptN9OspryAInrkllrUQI7pqpKABVQ8hi8pn2OEleVLNRsVzLsgs5xD3Hv_e4HPpUknKp_3bJ28kg1l_2hvO26K8PB6t90/s1600/IMAG0019_1_4.jpg" /></a></div>
<br />
<br />
<div>
<span style="font-size: large;"><b><u>Smoked Boudin-Stuffed, Bacon-Wrapped Chicken Thighs</u></b></span></div>
<div>
<span style="font-size: large;">(aka "Boudin Eggs")</span></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;"><u>Ingredients</u>:</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div>
<div class="MsoNormal">
<span style="font-size: large;">10-12 boneless, skinless chicken thighs <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;">6 c. buttermilk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Your favorite BBQ chicken rub/seasoning<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Fresh-ground black pepper, coarse<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;">1 link of <u>pre-smoked</u>, spicy boudin</span><br />
<span style="font-size: large;">1 lb. bacon (Wright Brand, or your favorite brand/flavor)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Your favorite BBQ sauce<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;">½ c. orange juice or pineapple juice<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><u>Process</u>:</span><br />
<br />
<span style="font-size: large;">Trim fat from boneless, skinless chicken thighs with kitchen
shears. Place between two layers of plastic wrap (or a zip seal bag) and pound <u>gently</u> with a
mallet to try to achieve some uniform thickness. </span><span style="font-size: large;">Place in non-reactive dish or bowl, cover with buttermilk, and place in refrigerator for about 4 hours. </span><br />
<div class="separator" style="clear: both;">
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-2_q5BIEJqanEVXfWvib1VXTO0PJv2ahiyNia2lSgNrD6uQ6Fy1ZcaxEAlVDCKaoimSoOjRDbBE6ji2fHy2kIgMMHlXRccy9FWYHWDpEJJ8QbAjZ8LlgZGy5mgnVvi3Gq1kr-7cbZuI/s1600/IMAG0010-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-2_q5BIEJqanEVXfWvib1VXTO0PJv2ahiyNia2lSgNrD6uQ6Fy1ZcaxEAlVDCKaoimSoOjRDbBE6ji2fHy2kIgMMHlXRccy9FWYHWDpEJJ8QbAjZ8LlgZGy5mgnVvi3Gq1kr-7cbZuI/s400/IMAG0010-2.jpg" width="400" /></a></div>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">Remove from refrigerator, remove pieces from buttermilk and let drain; discard buttermilk. Transfer each piece to a separate clean non-reactive dish, lightly dusting each piece with your favorite rub and coarse-ground black pepper. Return to refrigerator for 1 to 2 hours.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6SNRY-Rdtv-SWA1qfXSVHZOTxFgY1pTK1Zxm7_O9vdz9XfaZyhkGFxoqbLHGaWtoY9g7GnVXRfLTd7YEONUWEE3xf_m3soxdrE5ZM9uCm93DFp3NoceRFQ61SEtlR8nZpsezBgRkNeoM/s1600/IMAG0009-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6SNRY-Rdtv-SWA1qfXSVHZOTxFgY1pTK1Zxm7_O9vdz9XfaZyhkGFxoqbLHGaWtoY9g7GnVXRfLTd7YEONUWEE3xf_m3soxdrE5ZM9uCm93DFp3NoceRFQ61SEtlR8nZpsezBgRkNeoM/s400/IMAG0009-2.jpg" width="400" /></a></div>
<br />
<div class="MsoNormal">
<span style="font-size: large;">These work best in a smoker or grill on indirect heat. At this step in the process, its time to start your fire. For the best result, you’re going to want to target about 235 deg. F for a low and slow cook temperature.</span></div>
</div>
<div class="MsoNormal">
<br />
<span style="font-size: large;"></span><br />
<a name='more'></a><span style="font-size: large;">Prep boudin by removing casing. Break apart into approximately 1-1/2 inch to 2-inch sections, enough for the number of thighs you have. Loosen slightly with your hands, and reform into a shape approximately 3/4-inch to 1-inch in diameter and about 2-1/2 inches long. Don't worry, they don't have to be perfect!</span></div>
<div class="MsoNormal">
<div>
<span style="font-size: large;"><br /></span></div>
</div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx90_SRq516tbv83-3YKenvcohp5WjjzvbVzNVhVrWiQp5ccto4NUhCGLp-l1I0Blobyy6VWiHwNRX7zhtfNoetAQcd9sJeSs3RC5mXVrY9dNFDLXuGVyoaDzavnVkoJelHTCwbjQi320/s1600/IMAG0012-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx90_SRq516tbv83-3YKenvcohp5WjjzvbVzNVhVrWiQp5ccto4NUhCGLp-l1I0Blobyy6VWiHwNRX7zhtfNoetAQcd9sJeSs3RC5mXVrY9dNFDLXuGVyoaDzavnVkoJelHTCwbjQi320/s400/IMAG0012-2.jpg" width="400" /></a></div>
<br />
<i><span style="font-size: large;">(Note: For this recipe I originally used regular boudin, but I've since discovered that <u>smoked</u> boudin is infinitely more flavorful. It’s available at many meat markets, where you can usually pick it up refrigerated and ready to take home. My favorite sources are Hackett’s or Market Basket in Lake Charles, LA. In Houston, try Burt’s Meat Market or B&W Meat Company. I prefer the spicy variety; regular (mild) is usually available as well.)</span></i></div>
<div class="MsoNormal">
<br />
<span style="font-size: large;">Remove thighs from refrigerator, and for each individual thigh, place one boudin roll in the crease where the bone was removed, and roll into a cylinder.</span><br />
<br /></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsR0BGfPesuDrFVZzmRi5xl7gpWAaHR50cyKd0lTPzJrp1USVrmkrycOI5G1_JJ4rdiLVFBDZXpeK9S5QroZF62Xo6_lPveB0g2t6bfnOqgOLLW8UKfV-3XU74_XlAsvh1uIOXk61Kn9g/s1600/IMAG0014-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsR0BGfPesuDrFVZzmRi5xl7gpWAaHR50cyKd0lTPzJrp1USVrmkrycOI5G1_JJ4rdiLVFBDZXpeK9S5QroZF62Xo6_lPveB0g2t6bfnOqgOLLW8UKfV-3XU74_XlAsvh1uIOXk61Kn9g/s400/IMAG0014-2.jpg" width="400" /></a></div>
<div>
<br />
<span style="font-size: large;">Take one piece of bacon, stretch lengthwise (but not to point of breaking!), and wrap each thigh roll with bacon from end to end. </span></div>
<div>
<div class="separator" style="clear: both;">
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWbLUMsGEojGVkr3k-DFAqgz8GXosyzX0Glzm70gBiOPhvsIq-cqmFzJSdiAK3qUFlRVadecmDMoyvRJ_U-bb7z7yDMhk830ilSKPb9yTfaTBKZJKhyEaAelplK7ZINxChOfdBiM-MPGw/s1600/IMAG0013-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWbLUMsGEojGVkr3k-DFAqgz8GXosyzX0Glzm70gBiOPhvsIq-cqmFzJSdiAK3qUFlRVadecmDMoyvRJ_U-bb7z7yDMhk830ilSKPb9yTfaTBKZJKhyEaAelplK7ZINxChOfdBiM-MPGw/s400/IMAG0013-2.jpg" width="400" /></a></div>
</div>
<div>
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgDRyJ5Xkt5nEWXZ1v-9N8lFa2SYns4yXKMwA141AKzHPGpyfCeruQ-HOOzYwR5Nf_Dc3bksXHpaIAC5Fp_-bpJTKFMDMoGWDAqE78hIiy3noN4kO7Vq3gBwGlIFAouuMULlln-L50RI/s1600/IMAG0015-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgDRyJ5Xkt5nEWXZ1v-9N8lFa2SYns4yXKMwA141AKzHPGpyfCeruQ-HOOzYwR5Nf_Dc3bksXHpaIAC5Fp_-bpJTKFMDMoGWDAqE78hIiy3noN4kO7Vq3gBwGlIFAouuMULlln-L50RI/s400/IMAG0015-2.jpg" width="400" /></a></div>
<br />
<div>
<span style="font-size: large;">Dust bacon-wrapped thighs lightly with your favorite rub, and transfer to smoker, evenly spaced. </span><span style="font-size: large;">If you're using a grill, use the indirect heat method, with the fire to one side and an aluminum pan of water on the other. When the fire is hot and coals are white, place the thighs over the pan of water, and cover the grill.</span></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQlLHAtaHloMvo5fNWpiGHW5gHA8z1llISWHU0yv5fx1mTZz3UUruOciOMMfk8Gyovqql2s-9YDK74zQw5zy5l7D4V9VyRnkLfg5RAEgkjaBaBXoGr2Kgw5ABooArpOk6xWFdyTxV-cc/s1600/IMAG0016_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQlLHAtaHloMvo5fNWpiGHW5gHA8z1llISWHU0yv5fx1mTZz3UUruOciOMMfk8Gyovqql2s-9YDK74zQw5zy5l7D4V9VyRnkLfg5RAEgkjaBaBXoGr2Kgw5ABooArpOk6xWFdyTxV-cc/s400/IMAG0016_3.jpg" width="400" /></a></div>
<br />
<span style="font-size: large;">Smoke time should be about two hours, or until internal temp is 165 deg. F. If you watch your temps, cook time can be reduced to about 90 minutes. (This batch was done in 80-90 minutes at a smoke temperature of 275 deg. F.)</span><br />
<div>
<br />
<span style="font-size: large;">Stir together ½ c. of your favorite barbecue sauce, and ½ c. of your juice, and brush this on twice during the last 45 minutes of cook time for an even glaze. Serve immediately.</span></div>
<div>
<br />
<div style="text-align: center;">
<img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTsPKkOAOVRvTK18twZK1HClFhg1vXekKWiaCCL0OWTmVyVNc-KDhV96DKnxKhyphenhyphen6K1yYQfy0_jt8pIoclXczNrA5kVR3DaMk-fCDVVsqKOVm0WTbt0MhPkjkii78kod2YNw8q6StLEQE/s400/IMAG0019_1_3.jpg" width="400" /></div>
<br />
<i><span style="font-size: large;">(You can experiment with the glaze: with the BBQ sauce, try various beers, a little bourbon, various mustards, maple syrup, cola or Dr Pepper, minced herbs or peppers (jalapeno or habanero). You’re just after a thin glaze consistency; sauce by itself tends to be too thick, thus the juice additive. Whatever you dream up, as long as the result is about the same consistency as half BBQ sauce and half juice, it should be ok.)</span></i><br />
<div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm77MiHkH9Js9257QI21AoO18DHkDEVZXlr_9j7AkXEoPMhxae2vTjvyRwFREoNlcGP7zemYKw8D6gxD1IRH1yFh68GjC4HuARn20PCswZaXxOqU46bsiLFvEzWGuogyGWucW-gCtbHhw/s1600/Andrew_pic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm77MiHkH9Js9257QI21AoO18DHkDEVZXlr_9j7AkXEoPMhxae2vTjvyRwFREoNlcGP7zemYKw8D6gxD1IRH1yFh68GjC4HuARn20PCswZaXxOqU46bsiLFvEzWGuogyGWucW-gCtbHhw/s400/Andrew_pic.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of <a href="http://twitter.com/HoustonFed" target="_blank">@HoustonFed</a></td></tr>
</tbody></table>
<div>
<br /></div>
<div>
<span style="font-size: large;">Don’t peek too much during the cook process; if you're lookin', you ain't cookin'! </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Enjoy!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">- Scott</span><br />
<div>
<br /></div>
<div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Prep Time: 15 minutes<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Buttermilk Soak: 3 to 4 hours<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Dry “Brine”: 1 to 2 hours<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Cook Time: about 2 hours at 230 to 240°F<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Finish Temp: 165°F<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Recommended Wood: Oak, Pecan, Cherry<o:p></o:p></div>
<br /></div>
</div>
</div>
</div>
Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com0tag:blogger.com,1999:blog-3109307270828100006.post-88120192479217893662015-09-01T17:47:00.000-05:002015-09-14T17:06:12.898-05:00Pit Quest Saturday - An 8-Stop Central Texas BBQ Road Trip<br />
<span style="font-size: large;">By now, it should be no secret that I love hitting the road in search of great Texas BBQ. This past Saturday with my regular Quest partners <a href="http://twitter.com/HoustonFed" target="_blank">Andrew</a> and <a href="http://twitter.com/BBQBryan" target="_blank">Bryan</a>, we set out to tackle some of the treasured BBQ joints on the back roads to Austin, and also re-visit some of our favorites in the Austin area.</span><br />
<br />
<span style="font-size: large;">We had a guest with us on this trip--we were joined by Misty Roegels, of <a href="http://www.roegelsbarbecue.com/" target="_blank">Roegels Barbecue Co.</a> in Houston. Misty is always up for exploring Texas BBQ joints, and, being a BBQ proprietor with her husband Russell, she could justify the time away from the restaurant for a day as a little "research and development." Also joining us was Bryan's son Wyatt, making us a team of 5 this time.</span><br />
<br />
<span style="font-size: large;">We had planned to visit 6 or 7 BBQ joints, with contingencies for unanticipated closures or early sell-outs--an agenda that was certainly feasible, given our <a href="http://txpitquest.blogspot.com/2015/04/10-texas-bbq-joints-in-one-day-500.html" target="_blank">10-stop trip</a> earlier this year. Even though our first </span><span style="font-size: large;">destination was planned to be Snow's in Lexington, </span><span style="font-size: large;">right out of the gate we added City Meat Market in Giddings since we would be going right by there soon after their early morning opening. We thought the least we could do was give them a chance.</span><br />
<span style="font-size: large;"></span><br />
<a name='more'></a><span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><u><a href="http://citymeatmarket.biz/" target="_blank">1. City Meat Market - Giddings, TX</a></u></b></span>
<span style="font-size: large;"><br /></span>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2c7KjWvs_kC_pa1AM2lauK0aH4fX63N6JpsjBC5d49V7gKiZUs4dvBZDnOuwT-a762xXU6wZya5tsqhUsdYwh-nAte-H6O_x_kjEjMEA1EkzCTC16Yff0rsFizFiD4zNuqy0U-MoUME/s1600/IMAG1114-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2c7KjWvs_kC_pa1AM2lauK0aH4fX63N6JpsjBC5d49V7gKiZUs4dvBZDnOuwT-a762xXU6wZya5tsqhUsdYwh-nAte-H6O_x_kjEjMEA1EkzCTC16Yff0rsFizFiD4zNuqy0U-MoUME/s1600/IMAG1114-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">City Meat Market, Giddings, TX, early morning</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">City Meat Market is one of those places we've driven by countless times. I think only one of us had even been there previously. We had seen reports over the years that they can be hit or miss, so our expectations weren't very high. It turns out that might be a good frame of mind in which to start the day. We chose brisket, pork sparerib, and a sausage link. The owner, Gerald Birkelbach, added a few pieces of smoked pork butt to our order, asking us to give him our thoughts.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBUIcco8n0W2npb50CAJOsB4OxaPFFPa6wBe3laCuJLR5iAkrnYMrzxAQE_DewABu8oxE_D2lZ5bpOHv0oS5uQPHh7DN3nFWXUW4irn9-Q7SJsUrsUzmJgBNku5rgTWWf3GGcY295sZk/s1600/DSC_2363-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBUIcco8n0W2npb50CAJOsB4OxaPFFPa6wBe3laCuJLR5iAkrnYMrzxAQE_DewABu8oxE_D2lZ5bpOHv0oS5uQPHh7DN3nFWXUW4irn9-Q7SJsUrsUzmJgBNku5rgTWWf3GGcY295sZk/s1600/DSC_2363-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Quiet time in the morning at City Meat Market</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">The sparerib was peppery and salty, but in a pleasant way due to its difference from most spareribs we encounter. We decided it was likely due to being seasoned with table salt, given its more concentrated flavor than the kosher salt used by many BBQ joints. The sausage, predominantly beef blended with a little pork, was juicy and delicious. Brisket was smoky, but not in a particularly good way, and could have used some more time on the pit and a rest. The highlight here had to be the pork butt. Great pork flavor throughout and nicely seasoned. Gerald says he cuts his pork butts about an inch-and-a-half thick, adds his seasonings, and they get a smoke bath on his direct heat pits. This turned out to be a memorable experience, and I will definitely make the stop again if its early in the day, rather than just pass by on the way to Austin, wondering if I should.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpajClhqxKkuzxn39tV61RfJKNB6QBEsgs0umeOQcRRer8WtDT4L63bv-muTeQaf0sFaN2U4zjaE0afhQLDVhWmfLdSIkWJElwqUFsGtpSQ7tin3ohzi1wzj_caf6BiOmGubfoym7z8c/s1600/DSC_2365-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpajClhqxKkuzxn39tV61RfJKNB6QBEsgs0umeOQcRRer8WtDT4L63bv-muTeQaf0sFaN2U4zjaE0afhQLDVhWmfLdSIkWJElwqUFsGtpSQ7tin3ohzi1wzj_caf6BiOmGubfoym7z8c/s1600/DSC_2365-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Smoked pork butt, </span><span style="font-size: small;">brisket</span><span style="font-size: small;">, </span><span style="font-size: small;">sausage, and pork sparerib</span></td></tr>
</tbody></table>
<div>
<span style="font-size: large;"><br /><u><b><a href="http://www.snowsbbq.com/" target="_blank">2. Snow's BBQ - Lexington, TX</a></b></u></span></div>
<div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjNSLAghnMnKzBMk5_qWCGCQww-WH_VL6fjyBlXLlbJhB4dAR0-A9p6a3hnCYLFfzwA_JBU6XSgmJhGU2kpS4SdyP0c9Hu6W7pd-IVPkNUmZAxSUL-4UjNcsaEk2tS3mjMe06taUDXLZI/s1600/IMG_20150829_082630-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjNSLAghnMnKzBMk5_qWCGCQww-WH_VL6fjyBlXLlbJhB4dAR0-A9p6a3hnCYLFfzwA_JBU6XSgmJhGU2kpS4SdyP0c9Hu6W7pd-IVPkNUmZAxSUL-4UjNcsaEk2tS3mjMe06taUDXLZI/s1600/IMG_20150829_082630-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Not a bad line at all for a Saturday at Snow's</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">A trip to Snow's BBQ is always preceded with giddy anticipation. Not only are all their products very good, but the setting is like stepping back into BBQ history. Plus it's always a pleasure to get to visit with owner Kerry Bexley, and pitmaster Tootsie Tomanetz, working the pits. Interestingly on this day, we arrived to see an extensive setup by a film crew working on a shoot for the day. Turns out it was actress Debi Mazar and her husband Gabriele Corcos, working on an episode of their Cooking Channel show, <a href="http://www.cookingchanneltv.com/shows/extra-virgin.html" target="_blank">"ExtraVirgin"</a>. Their crew was filming set up shots with customers while we were ordering and eating, and were just getting started with a scene as we finished up.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3VC9kxlk-TA0Cs2JARgVqso4a55Q3n5LPvo-rL-2GhnzhVaw2pDLSyJzwi6H7IvHmzK6-DiyP3zy__lYhxFjAcsR9l7iEwZdW0sRkG97zKCZQjX2pXLb0mw3XKTfOs54g84tPyG83Bws/s1600/DSC_2377-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3VC9kxlk-TA0Cs2JARgVqso4a55Q3n5LPvo-rL-2GhnzhVaw2pDLSyJzwi6H7IvHmzK6-DiyP3zy__lYhxFjAcsR9l7iEwZdW0sRkG97zKCZQjX2pXLb0mw3XKTfOs54g84tPyG83Bws/s1600/DSC_2377-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Juicy Snow's brisket</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">We opted for brisket, pork steak, pork ribs, and chicken this time. Everything was extremely good, and it's very difficult to single out any one item as being outstanding above the others. I was glad we were able to get the pork ribs this time; if you don't get there by 9:00 or 9:30, these beauties are usually long gone. I love the smoked chicken at Snow's. Basted in Tootsie's mop sauce while on the pits, the skin comes out crispy, salty, and peppery, and the smoke flavor penetrates throughout without being overpowering.</span><br />
<br />
<span style="font-size: large;">From the area of Hwy 290 and the Beltway in Houston, it's about 115 miles to Snow's. You can make it in just under 2 hours, so put in on your list for an early Saturday run and you can be back home before noon, having had some of the best BBQ in the state.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPG6U5oOyghiseOZliWA71C__DBIBWsaCJANtKfvS1n0bJQe2R4zZ6-OC-dOrH4xqn5PiLez9Y1KIjWkFWajj_YyWiMHerOhiAhIltwC91oFgIq2Htp_IAUHWKzlrRQpOocyP6554juB0/s1600/DSC_2386-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPG6U5oOyghiseOZliWA71C__DBIBWsaCJANtKfvS1n0bJQe2R4zZ6-OC-dOrH4xqn5PiLez9Y1KIjWkFWajj_YyWiMHerOhiAhIltwC91oFgIq2Htp_IAUHWKzlrRQpOocyP6554juB0/s1600/DSC_2386-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">As long as you're here, might as well get a little of everything!</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><u>3. Taylor Cafe - Taylor, TX</u></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWhwaorMqV7ytN6kTlMV0uT2IKPVDihFIyn3gkLbMIXC-WVsRYARKvN2AmMsgfhQo0QIz3Rnj2aMGCCGc4sYUA6Iq0lHs_UL-cCTU9uOEMEt1oIA7J8uVGv7X0KJbB2SckQflXANmXDI/s1600/DSC_2433-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWhwaorMqV7ytN6kTlMV0uT2IKPVDihFIyn3gkLbMIXC-WVsRYARKvN2AmMsgfhQo0QIz3Rnj2aMGCCGc4sYUA6Iq0lHs_UL-cCTU9uOEMEt1oIA7J8uVGv7X0KJbB2SckQflXANmXDI/s1600/DSC_2433-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Taylor Cafe, home of Vencil Mares</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">This was my first trip to Taylor Cafe, and it's much like stepping back into a past era in Texas history. It's not likely the place has changed very much since pitmaster Vencil Mares acquired it in 1948. Vencil, now 91 and still working, considered by many to be the dean of Texas pitmasters, was not there on this day, but you can read more about him in this <a href="http://www.tmbbq.com/pitmaster-interview-vencil-mares-of-taylor-cafe/" target="_blank">interview with Texas Monthly</a> from 2014.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsquoFFbgSCeYvrBjkutqnZgDEtDfOlxmaPePlqyWJRfobty7xxlNJ2hoa_7xc9WX8f-Hcjq4EPRCOmRlcvfQ4x5kgxnVs5zLGcdFbU2_hrc2kjKvWxs6MT-3LV6EzNQyoqkZMe_AtL0/s1600/DSC_2405-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsquoFFbgSCeYvrBjkutqnZgDEtDfOlxmaPePlqyWJRfobty7xxlNJ2hoa_7xc9WX8f-Hcjq4EPRCOmRlcvfQ4x5kgxnVs5zLGcdFbU2_hrc2kjKvWxs6MT-3LV6EzNQyoqkZMe_AtL0/s1600/DSC_2405-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Morning customers at Taylor Cafe</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">With recommendations from others, we had planned to just stop by for some of the turkey sausage, which is as unique as any BBQ bite you'll find in Texas. Peppery and densely-packed, but not particularly juicy, it's still very enjoyable. We lingered a while, and when our server checked back with us, she suggested we try some of their beef links, which turned out to be a hit. Rich and beefy, juicy in the right way, this was a great all-around Czech-style beef sausage.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09rAXlGAwfcsNw1eeg7RtqAWob-arGCpX6llIWBhb-s061tR45bt2een9fERIXDPqfpHty4X9p0dk5WNIJgsADgNzquClcMJHQBwxQLKksCl669y8c8Wx6AviuiqA-V2wsCiXKtJ-bkA/s1600/DSC_2406-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09rAXlGAwfcsNw1eeg7RtqAWob-arGCpX6llIWBhb-s061tR45bt2een9fERIXDPqfpHty4X9p0dk5WNIJgsADgNzquClcMJHQBwxQLKksCl669y8c8Wx6AviuiqA-V2wsCiXKtJ-bkA/s1600/DSC_2406-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Taylor Cafe turkey sausage</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;"><b><u><a href="http://www.louiemuellerbarbecue.com/" target="_blank">4. Louie Mueller Barbecue - Taylor, TX</a></u></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG4-z-WFgJZ44z3k6dMPQUBZ2yysDtdP7_0OsERqxRrRrUOi2pb_hDQ-Whq1YQTQWCiBCn43yKs8jpwyGiMDmvuNdkLVLCeTPAHSf1_sBbtsIVrlWPfSesC_MJHPhxEVRUjwDJQfr2ouw/s1600/IMAG1119-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG4-z-WFgJZ44z3k6dMPQUBZ2yysDtdP7_0OsERqxRrRrUOi2pb_hDQ-Whq1YQTQWCiBCn43yKs8jpwyGiMDmvuNdkLVLCeTPAHSf1_sBbtsIVrlWPfSesC_MJHPhxEVRUjwDJQfr2ouw/s1600/IMAG1119-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Louie Mueller Barbecue in Taylor</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Though not on our original agenda, but since we were close by right after their opening, we had to make a visit to Louie Mueller's. "Maybe we'll have just a bite," we said to each other. While we were ordering, pit manager Jason Tedford graciously offered to give us a behind-the-scenes tour before we left. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUEq7Ye7FIRywpy8vQj3UmZkL4zxVSfnn-ve3O7fhH4Y8U2kwrGGgaarx6ISeY5ECf1O9ZgUb_zRjtZbFN68xCqjdivzDr9n6NloLdG5gIr0XUTQVYpSIPRcOTQIev4iVe-y5SWyRcMcg/s1600/DSC_2448-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUEq7Ye7FIRywpy8vQj3UmZkL4zxVSfnn-ve3O7fhH4Y8U2kwrGGgaarx6ISeY5ECf1O9ZgUb_zRjtZbFN68xCqjdivzDr9n6NloLdG5gIr0XUTQVYpSIPRcOTQIev4iVe-y5SWyRcMcg/s1600/DSC_2448-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Beautiful briskets on the board at Louie Mueller Barbecue</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">That bite turned out to be a pretty decent slice of fatty brisket, but then someone whipped out a <a href="http://theqcard.com/" target="_blank">Q Card</a>, and the Louie Mueller Q Card benefit of homemade peach cobbler with ice cream landed on our tray. With spoons for everyone, the cobbler and ice cream proved to be a welcome break from our BBQ-only consumption so far.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRYm2_bpQbk9Fa-plaVLVPTc1lq2yDf01kWlQUh3aKRK7TWRexbISXKn_z6ZaI2DDGT2XqRgsuJs6rUI1A4ZSO8Kh5XWuVa1s-JJ-cHZ9j7ez7Dw-SQJt8j2hcoIG8w2kTpD7TL5wx7zc/s1600/DSC_2443-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRYm2_bpQbk9Fa-plaVLVPTc1lq2yDf01kWlQUh3aKRK7TWRexbISXKn_z6ZaI2DDGT2XqRgsuJs6rUI1A4ZSO8Kh5XWuVa1s-JJ-cHZ9j7ez7Dw-SQJt8j2hcoIG8w2kTpD7TL5wx7zc/s1600/DSC_2443-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><a href="http://theqcard.com/" target="_blank">The Q Card</a> will get you a peach cobbler with ice cream with your order here</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Jason showed us around in back and we eyed the briskets just loaded for the next day in the brick, direct-heat pits. These were built in 2014 to replace the original brick pits. We appreciated the opportunity to be able to see a little of the operation of the BBQ establishment considered by many to be the "grandfather of them all" in Texas BBQ.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNxAQBAOHtrXBXhyphenhyphenhU0xgpgUXfjbFeEJ5kuvQFmwnAufbaFOxtimpdRV-pzgAJDzl8LeX2qICFym1JYM2OxEAnUuxTLp2yP8xNmRPr8h2XNqWJdW7QUlS1HY-zR7PUA1dp8hYDRYmRws/s1600/DSC_2452-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNxAQBAOHtrXBXhyphenhyphenhU0xgpgUXfjbFeEJ5kuvQFmwnAufbaFOxtimpdRV-pzgAJDzl8LeX2qICFym1JYM2OxEAnUuxTLp2yP8xNmRPr8h2XNqWJdW7QUlS1HY-zR7PUA1dp8hYDRYmRws/s1600/DSC_2452-1.jpg" /></a></div>
<br />
<br />
<u><b><span style="font-size: large;">5. Secret Stop - <i>Undisclosed Location</i></span></b></u><br />
<br />
<span style="font-size: large;">I can't tell you anything about this place, since it's a home operation of a friend, and "things are in development." Suffice it to say, the brisket and homemade sausage here is extremely well-executed. If we're all lucky, we'll see the return of this guy to the Texas BBQ scene in the not-to-distant future.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFMSS-mJVdFvPmc6BkIAFnvL5srJT2fj9cbXQOEqHqgLQAyIpG82MSdMMRcoEbCc1cAvqexBSNw8spuwgoBpKkJ0z5ZhV3IU_r9tqlcC2sLTJmUJD3M-Pvp0MPCrgGC4w0rQFgWppq_sU/s1600/DSC_2456-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFMSS-mJVdFvPmc6BkIAFnvL5srJT2fj9cbXQOEqHqgLQAyIpG82MSdMMRcoEbCc1cAvqexBSNw8spuwgoBpKkJ0z5ZhV3IU_r9tqlcC2sLTJmUJD3M-Pvp0MPCrgGC4w0rQFgWppq_sU/s1600/DSC_2456-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Brisket game is strong here. So is the homemade sausage.</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span><span style="font-size: large;"><b><u><a href="http://www.stilesswitchbbq.com/static/" target="_blank">6. Stiles Switch BBQ & Brew - Austin, TX</a></u></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhugH-LMtSHqibwUgztLsnYOTIDG6EpGqLRq_rtO1xxpuIWxnNutcCwjnKH7NpzcG1ux7RANlH20nDIqZUqblUTghXzSlvttI6-V9uAwCwARaDIMVFP7Pe4YbqjYzRocB1_CFMP8cndpG0/s1600/IMAG1123-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhugH-LMtSHqibwUgztLsnYOTIDG6EpGqLRq_rtO1xxpuIWxnNutcCwjnKH7NpzcG1ux7RANlH20nDIqZUqblUTghXzSlvttI6-V9uAwCwARaDIMVFP7Pe4YbqjYzRocB1_CFMP8cndpG0/s1600/IMAG1123-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Checking in again on Stiles Switch</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">We paid our second visit to Stiles Switch this year, choosing pork spareribs, jalapeno cheddar sausage and moist brisket this time. The seasoning on the ribs was different, with a spice undertone I wasn't quite able to identify. The brisket on this day proved to be the star. Delectable would be an understatement. The flavor balance was present all the way through each slice. Given the size of the fat cap, we wondered if the brisket might not have been trimmed prior to its time in the smoke, but it was a non-issue. The ratio of cap to muscle turned out to be on target, with the rendering just right, for tender, juicy flavor in every bite. We will be back for this brisket.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWWz4gn6wHdOH78Y1AENH-tmcGKIJtwZHBWxfIDngb3MTdrIT8N-XXhN1ihqr_IgexVj5Dw3dxRFHvqd7gGLnIgmhxw11f8dT6U7KcigZwOGlvjGWXQkzIg8kD5mOaXnKnVGaFBhch_k/s1600/DSC_2458-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWWz4gn6wHdOH78Y1AENH-tmcGKIJtwZHBWxfIDngb3MTdrIT8N-XXhN1ihqr_IgexVj5Dw3dxRFHvqd7gGLnIgmhxw11f8dT6U7KcigZwOGlvjGWXQkzIg8kD5mOaXnKnVGaFBhch_k/s1600/DSC_2458-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fantastic brisket this day at Stiles Switch</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsq0QU36lvR7mYlfYe9zVCS8nD8GlV2Z6cBfuibTsoMMyyrJrI_Abqo3dAv3aQCdz0fi0-bJqZoXYf3yJ1ze7-xlpccHvj4oLzo_4LAIbQrT7Itl86-x1h44Yu4VvcJg0-x_re3mzsslE/s1600/DSC_2462-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsq0QU36lvR7mYlfYe9zVCS8nD8GlV2Z6cBfuibTsoMMyyrJrI_Abqo3dAv3aQCdz0fi0-bJqZoXYf3yJ1ze7-xlpccHvj4oLzo_4LAIbQrT7Itl86-x1h44Yu4VvcJg0-x_re3mzsslE/s1600/DSC_2462-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Yes, it's as bad as this, everywhere we stop. We know it looks ridiculous.</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><u><a href="http://www.freedmensbar.com/" target="_blank">7. Freedmen's Bar - Austin, TX</a></u></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMHiO4fxnfwh-5G0j063j5jB9taupNGG41qsC8wxMI1e5QS4C8J60QAoGzj8SZXFK9rkmKktkYcBTefnDXbHojO0vm8V4xMcg-I9MngZaNP1QUTw3P5VWlSUvTEo_xb72qYBXAUV7HII/s1600/DSC_2467-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMHiO4fxnfwh-5G0j063j5jB9taupNGG41qsC8wxMI1e5QS4C8J60QAoGzj8SZXFK9rkmKktkYcBTefnDXbHojO0vm8V4xMcg-I9MngZaNP1QUTw3P5VWlSUvTEo_xb72qYBXAUV7HII/s1600/DSC_2467-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The smokehouse and back entrance at Freedmen's </span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Freedmen's, with pitmaster Evan LeRoy at the helm, is probably the most underrated BBQ in Texas, but is quickly gaining statewide notoriety, with some <a href="http://thedailysouth.southernliving.com/2015/09/01/the-best-of-southern-bbq-awards-part-1/" target="_blank">national recognition</a> beginning to creep in. This means the jig is up, and you better get to Freedmen's while you still can. Based on the quality of the product they consistently turn out, and word being spread on social media, I would expect their traffic levels to begin to steadily build.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">We split the Holy Trinity Plate again--pork ribs, house-made sausage, and fatty brisket, with some bark/end pieces thrown in. Everything was exceptional. Even the pickles, pickled jalapenos and onions, and focaccia are made in-house. All for just $19, and it's plenty to share. I ordered one additional item this time, and unfortunately it did not make the pictures (yes, we ate it all!). The smoked jalapeno pimento cheese spread for $7 was absolutely fantastic. Served as a scoop on a small wooden cutting board with several slices of their homemade focaccia, it was truly excellent, and will be a must-order on all future trips to Freedmen's. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8r73lzAmsPgk5MYY9davjv4Cc4caoWvtxoaCCV3MmG0GX6c7R4Jnq2ft_lyoUl4n74rjpB_ldzsI8W8lEylIm0WV_XtQrn-YYbumKtjVTn24Rztwv5-wodcyFQ0fW3PWCKI55Y8tsY4/s1600/DSC_2470-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8r73lzAmsPgk5MYY9davjv4Cc4caoWvtxoaCCV3MmG0GX6c7R4Jnq2ft_lyoUl4n74rjpB_ldzsI8W8lEylIm0WV_XtQrn-YYbumKtjVTn24Rztwv5-wodcyFQ0fW3PWCKI55Y8tsY4/s1600/DSC_2470-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Holy Trinity Plate</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><u><a href="http://johnmuellermeatco.com/home/" target="_blank">8. John Mueller Meat Co. - Austin, TX</a></u></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc3Bzu7cd0au8nXiR0aCUnehf9sVhoGf9rsrVLqW65FDd3oQfZ34GIWP9MU_KWsy-LXZjCs6AWAvqpwOR7VB7coEvN9NqUDFX-N10kukexcH2-FH2g2DzckoCDTYToCsTWvHPhHD2bay0/s1600/IMAG1127-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc3Bzu7cd0au8nXiR0aCUnehf9sVhoGf9rsrVLqW65FDd3oQfZ34GIWP9MU_KWsy-LXZjCs6AWAvqpwOR7VB7coEvN9NqUDFX-N10kukexcH2-FH2g2DzckoCDTYToCsTWvHPhHD2bay0/s1600/IMAG1127-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">John Mueller Meat Co.</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Finding good BBQ in the late afternoon can sometimes be a challenge, but at John Mueller Meat Co. we didn't have that problem. Admittedly, we were tired and full at this point, but if John is still open and has food to sell, who are we to deny him the opportunity to sell it to us? We arrived about 4:00 pm, just as their day was ending, and met our friend and fellow blogger Jimmy Ho there. </span><br />
<br />
<span style="font-size: large;">This brisket was very good and still moist and tender late in the day. The bark had a nice crunch and the flavor penetration was perceptible throughout. This ranked right up there with the best brisket of the trip. No doubt about it--when John Mueller is on his game, his product is hard to beat. We look forward to a return visit soon, and will make sure it's earlier in our trip so we have time (and room!) to sample the complete menu.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-heuyGym0KuxYzkL6gzGZydcw8CoUrN8Goa9BNRCQDYhhnvhyphenhyphen6iM243MoN2fh8_OofUfRcN31iOa6Ah_tMAZfageiMzwEPdogLbsi2W2P6CoheIcylPuM2SI24NXuoqf1X8-3T-lCTU4/s1600/IMAG1125-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-heuyGym0KuxYzkL6gzGZydcw8CoUrN8Goa9BNRCQDYhhnvhyphenhyphen6iM243MoN2fh8_OofUfRcN31iOa6Ah_tMAZfageiMzwEPdogLbsi2W2P6CoheIcylPuM2SI24NXuoqf1X8-3T-lCTU4/s1600/IMAG1125-3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Late day brisket from John Mueller was still moist and very good</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKvEBXLTQe__x1pAX7FITedbcM5TutvrNTAfLzcfkmWPgDTsT8Vh7jrnL8KpPrxmv6FK8nkix_YrXFK1kBEte0AvvaYwOUXsQ2OEDiDXzb2u5rqcsDNyqc5AXfFgQDU8210IR8tzXU7E/s1600/IMAG1129-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKvEBXLTQe__x1pAX7FITedbcM5TutvrNTAfLzcfkmWPgDTsT8Vh7jrnL8KpPrxmv6FK8nkix_YrXFK1kBEte0AvvaYwOUXsQ2OEDiDXzb2u5rqcsDNyqc5AXfFgQDU8210IR8tzXU7E/s1600/IMAG1129-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Because Texas, y'all</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Including our "secret stop," we visited 8 places on this trip, well within our range and capabilities for a full day. We splurged a little at a couple of places (it's hard to limit yourself at Snow's!), but we still had room to finish. The last click of the odometer at the point we started told us this Quest registered in at 372 miles round trip, and in just under 15 hours total. Best of the day:</span><br />
<br />
<span style="font-size: large;"> Best brisket: Stiles Switch BBQ & John Mueller Meat Co.</span><br />
<span style="font-size: large;"> Best pork sparerib: Snow's BBQ</span><br />
<span style="font-size: large;"> Best sausage: City Meat Market & Taylor Cafe beef sausage</span><br />
<br />
<span style="font-size: large;">Don't be intimidated about making a Quest of your own. Pick a couple of friends you wouldn't mind road tripping with, map a route of places you would like to eat, set aside a Saturday and hit the road! There's lots of beautiful Texas to see, and who knows--maybe you'll find a hidden BBQ gem on the back roads somewhere along the way. Any if you have any questions or would like some recommendations, please let me know.</span><br />
<br />
<span style="font-size: large;">Eat good BBQ, my friends.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> - Scott</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XMdSD461bltA1_1whc-Ra7FwKouYbDhQ5q7goe9BvV98hi-K_-DvLwGuaubGW3Dnws3nnyBmte6ZA1GKMJUH0ABT5Y-UXOTF5Ue7RWmMt09k3QV1i8EMwvWw2jLNr1HlK1O51nrpvLU/s1600/PhotoGrid_1440901692900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XMdSD461bltA1_1whc-Ra7FwKouYbDhQ5q7goe9BvV98hi-K_-DvLwGuaubGW3Dnws3nnyBmte6ZA1GKMJUH0ABT5Y-UXOTF5Ue7RWmMt09k3QV1i8EMwvWw2jLNr1HlK1O51nrpvLU/s400/PhotoGrid_1440901692900.jpg" width="400" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2J3neJJgv2YJrLl1iJ9rFqGekzgUZggDdM0iyygnUeGb0Ypwylwk8iHq66RviS0Idsht-Rq9WSTMuijQEtm0h0hpxb6AWhgk1FIq036yUHGU8LJlEjo8zTPi5Ll7pl2VahxjlJkuspEw/s1600/8-29_map-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2J3neJJgv2YJrLl1iJ9rFqGekzgUZggDdM0iyygnUeGb0Ypwylwk8iHq66RviS0Idsht-Rq9WSTMuijQEtm0h0hpxb6AWhgk1FIq036yUHGU8LJlEjo8zTPi5Ll7pl2VahxjlJkuspEw/s1600/8-29_map-1.png" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<span style="font-size: large;"><br /></span>
<i>City Meat Market, 101 W. Austin St., Giddings, TX 78942, (979) 542-2740.</i><br />
<i>Hours: Monday through Friday, 7:30 am to 5:30 pm. Saturday 7:30 am to 4:00 pm. Closed Sunday.</i><br />
<span style="color: #0000ee;"><i><u><a href="http://citymeatmarket.biz/">citymeatmarket.biz</a></u></i></span><br />
<br />
<div>
<i>Snow's BBQ, 516 Main St., Lexington, TX 78947, (979) 542-8189 weekdays, (979) 773-4640 Saturdays.</i><br />
<i>Hours: Saturday only, 8:00 am until sold out.</i><br />
<span style="color: #0000ee;"><i><u><a href="http://www.snowsbbq.com/">www.snowsbbq.com</a></u></i></span><br />
<div>
<br /></div>
</div>
<div>
<i>Taylor Cafe, 101 N. Main St., Taylor, TX 76574, (512) 352-8475.</i><br />
<i>Hours: Monday through Thursday, 9:00 am to 9:00 pm. Friday 9:00 am to 10:00 pm. Saturday 9:00 am to 11:00 pm. Closed Sunday.</i><br />
<br />
<i>Louie Mueller Barbecue, 206 W 2nd St., Taylor, TX 76574, (512) 352-6206.</i><br />
<i>Hours: </i><i>Monday through Friday, 11:00 am to 6:00 pm. Saturday, 10:00 am to 6:00 pm. Closed Sunday.</i><br />
<span style="color: #0000ee;"><i><u><a href="http://www.louiemuellerbarbecue.com/">www.louiemuellerbarbecue.com</a></u></i></span></div>
<br />
<div>
<i>Stiles Switch BBQ and Brew, 6610 N. Lamar, Austin, TX 78757, (512) 380-9199.</i><br />
<i>Hours: Tuesday through Thursday, 11:00 am to 9:00 pm. Friday and Saturday, 11:00 am to<br />10:00 pm. Sunday 11:00 am to 8:00 pm. Closed Mondays.</i><br />
<span style="color: #0000ee;"><i><u><a href="http://www.stilesswitchbbq.com/" target="_blank">www.stilesswitchbbq.com</a></u></i></span><br />
<i><br /></i>
<i>Freedmen's, 2402 San Gabriel St., Austin, TX 78705, (512) 220-0953.</i><br />
<i>Hours: Tuesday and Wednesday, 11:00 am to 10:00 pm. Thursday through Saturday, 11:00 am to 12:00 am. Sunday, 11:00 am to 10:00 pm. Closed Mondays.</i><br />
<span style="color: #0000ee;"><i><u><a href="http://www.freedmensbar.com/" target="_blank">www.freedmensbar.com</a></u></i></span><br />
<div>
<br /></div>
</div>
<div>
<i>John Mueller Meat Co., 2500 E. 6th St., Austin, TX 78704, (512) 796-1322.<br />Hours: Thursday through Tuesday, 10:30 am to 6:00 pm. Closed Wednesday.</i><br />
<i><a href="http://www.johnmuellermeatco.com/">www.johnmuellermeatco.com</a></i></div>
<br /></div>
Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com5tag:blogger.com,1999:blog-3109307270828100006.post-40013166596959845072015-08-18T17:57:00.002-05:002015-08-18T17:57:51.935-05:00No Kid Hungry: Taste of the Nation - Houston, 9/29/15<span style="font-size: large;"><br /></span>
<span style="font-size: large;">No child should grow up hungry in America, but one in five children struggles with hunger. But it doesn't have to be that way. No Kid Hungry is ending childhood hunger in this nation by making sure all kids get the healthy food they need, every day. And you can help, all while enjoying some of the best food and drink in Texas at Houston’s Taste of the Nation for No Kid Hungry!</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHu5wF_5NmXR8yeaGBmAvQL0fY90u3pmVulUOH8Jv_NklcNdv_fHrMaPubpRj8dttnmSIP8hfZpL0OGiH75c53Y6-8tYrDtwIuoHfH5VeYyULX5lAOiWzcp3jgKgKd5mxcQQMaj8Mu5s/s1600/No+Kid+Hungry+Social+Image+1+%2528660x384%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHu5wF_5NmXR8yeaGBmAvQL0fY90u3pmVulUOH8Jv_NklcNdv_fHrMaPubpRj8dttnmSIP8hfZpL0OGiH75c53Y6-8tYrDtwIuoHfH5VeYyULX5lAOiWzcp3jgKgKd5mxcQQMaj8Mu5s/s400/No+Kid+Hungry+Social+Image+1+%2528660x384%2529.png" width="400" /></span></a></div>
<br />
<br />
<span style="font-size: large;">Every year, the country’s best chefs, sommeliers and mixologists join together with one goal in mind: end childhood hunger in America by supporting Taste of the Nation</span><span style="font-family: Calibri, sans-serif; font-size: large; line-height: 17.1200008392334px;">®</span><span style="font-size: large;"> for No Kid Hungry, presented by Citi</span><span style="font-family: Calibri, sans-serif; line-height: 107%;"><span style="font-size: large;">®</span></span><span style="font-size: large;"> and Sysco</span><span style="font-family: Calibri, sans-serif; font-size: large; line-height: 17.1200008392334px;">®</span><span style="font-size: large;">. In more than 30 cities across the nation – including Houston – guests of Taste of the Nation can sip and sample gourmet creations from each city’s premier culinary talent and participate in unique food, travel and lifestyle auctions – all while raising funds for No Kid Hungry.</span><br />
<br />
<span style="font-size: large;">Houston’s Taste of the Nation is coming up on September 29, at The Corinthian in downtown Houston. 40+ top Houston chefs – including Chef Chris Shepherd, Chef Randy Evans, Chef and BBQ Master Ronnie Killen, and Beverage Chair Alba Huerta – will be serving bite-sized versions their signature fare, as well as a sampling of excellent wines and creative craft cocktails. All event proceeds support No Kid Hungry; just $1 can help feed a child in need 10 healthy meals, so your participation can have a huge impact. Last year Houston’s Taste of the Nation raised enough to connect kids to 1.4 million healthy meals. Since 1988, Taste of the Nation has raised more than $89 million to help end childhood hunger.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqNcI835WjjY3L1Ic17uQeE4b3VvplYTnIty2C5Gl88SpBf9c7Pfwg-5JCKNGLn3E94Bzxo_5W66RY3U8G4LL8beyBA84827oQ6U2RMyO9kbxuw_3XRdbhNXgs47SwhUQDYkPoGk-TxMQ/s1600/Use+My+Code+Image+3+%2528700x700%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqNcI835WjjY3L1Ic17uQeE4b3VvplYTnIty2C5Gl88SpBf9c7Pfwg-5JCKNGLn3E94Bzxo_5W66RY3U8G4LL8beyBA84827oQ6U2RMyO9kbxuw_3XRdbhNXgs47SwhUQDYkPoGk-TxMQ/s400/Use+My+Code+Image+3+%2528700x700%2529.jpg" width="400" /></span></a></div>
<br />
<br />
<span style="font-size: large;">Join me at Houston’s Taste of the Nation this year and help make No Kid Hungry a reality for more kids in Texas and across the country. As a bonus for Texas Pit Quest readers, through September 25 you can use my exclusive discount code PITQUESTHTX (all caps) for <b>10 percent off</b> the ticket price!</span><br />
<br />
<span style="font-size: large;">For tickets and more information, visit <a href="http://ce.strength.org/houston">NoKidHungry.org/Houston</a>.</span><br />
<span style="font-size: large;"><br /></span>Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com0The Corinthian, 202 Fannin Street, Houston, TX 77002, USA29.762651 -95.35991030000002428.8826165 -96.65080380000002 30.642685500000002 -94.069016800000028tag:blogger.com,1999:blog-3109307270828100006.post-38182531947556629372015-07-24T08:52:00.002-05:002015-10-14T10:00:42.022-05:00Collaboration of Smoke II: "Fire in the Hole"<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;">It was billed as the
“Collaboration of Smoke.” In 2014, Patrick Feges, young up-and-coming Houston
chef, and Wes Jurena, proprietor and smoked meat master of Pappa Charlie’s
Barbeque, joined forces to showcase their respective talents in the first Collaboration
of Smoke. Due to the popularity of the first time these friends came together for
a special event, and with a bit of prompting from their fan base, a second
Collaboration was convened on Saturday, July 18.</span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudKSOZj5PzKb0h9PYx_30Oa7B7_yF6iB4dhFQJBvx0_8IZ63I59QSbX5GuzoovxoX-f1VoxTTQkclWES1Y93gurQ7a_rlo6vCpV2XGbxQSPCmLl7zwscuKbu2M9Lrq5m55Xh_M_Jxziw/s1600/IMAG1056-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudKSOZj5PzKb0h9PYx_30Oa7B7_yF6iB4dhFQJBvx0_8IZ63I59QSbX5GuzoovxoX-f1VoxTTQkclWES1Y93gurQ7a_rlo6vCpV2XGbxQSPCmLl7zwscuKbu2M9Lrq5m55Xh_M_Jxziw/s1600/IMAG1056-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">L to R, Patrick Feges, Wes Jurena, James Lestrer, and Jim Buchanan</span></td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Feges, the named sous chef for
the imminent <a href="http://houston.culturemap.com/news/restaurants-bars/03-10-15-rising-star-chef-takes-his-barbecue-talent-to-hot-new-southern-restaurant-in-the-heights/">Southern
Goods</a> opening, brought to the occasion his experience on the line at Brennan’s,
Underbelly and his recent year-long stint at Killen’s Barbecue in Pearland.
Jurena, fast becoming known for the best Houston barbecue inside the Loop, and who
has <a href="http://houston.culturemap.com/news/restaurants-bars/07-10-15-pitmaster-praised-by-itexas-monthlyi-plans-move-from-barbecue-trailer-to-permanent-restaurant/">his
own big plans</a> in the works, hosted their second event together at his
current regular location, Jackson’s Watering Hole in the Montrose area.<o:p></o:p></span></div>
<div class="MsoNormal">
<br />
<span style="font-size: large;">Collaboration
of Smoke provides a perfect opportunity for these two US Army Veterans to
showcase their respective abilities. Both are veritable experts at the helm of a wood-fired
smoker, and getting better all the time. Feges has shown his talents at
numerous highly-regarded “Feges BBQ” popups over the past two years (at
Ladybirds and D&T Drive In, for example), and is already regarded for his proficiency
in fusing smoked goods with tricked-up Southern staples. Jurena, who honed his
skills on the competition BBQ circuit, consistently delivers exceptional
brisket, pork spareribs and peppery smoked turkey at Pappa Charlie’s, and is
skilled at bringing out well-executed familiar comfort foods to pair with his
barbecue offerings. His velvety macaroni-and-cheese alone is worth the trip to
his trailer (try it topped with chopped brisket and offered as a main course).</span></div>
<div class="MsoNormal">
<br />
<span style="font-size: large;">Feges and
Jurena each showcased an offering of brisket and pork ribs, so guests were provided
with a unique opportunity to compare the styles of the two side by side. Black
pepper-laden, Central Texas-style briskets were provided by both, and Feges was
curious to hear feedback on his attempt at a version of the “hot-and-fast”
brisket style Jurena is known for. Each of their briskets were well-rendered
and flavorful, but Jurena, the master of the “hot-and-fast” method in Houston,
with hundreds of briskets using this method under his belt, still has the edge
here. Each delivered tender and flavorful ribs, but they varied slightly in
execution. Feges provided a sweeter glaze, while Jurena’s were smokier and more
savory; a bit of a departure from his “every-day” ribs that might be familiar
to his regular customers.</span></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq1e5WC4M48yrw_Wqam7aGA_SmkFvOrUhS1ulAW0o8kDY3JMruOOZvCgGD8xdoCwCja4x0xQrwnrVPOVG1u0f9P9rORs3zTY_m_05iVxWwsXO80mIJMjTsF_MST7TbOGckgsRFbcfYQeg/s1600/DSC_2130-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq1e5WC4M48yrw_Wqam7aGA_SmkFvOrUhS1ulAW0o8kDY3JMruOOZvCgGD8xdoCwCja4x0xQrwnrVPOVG1u0f9P9rORs3zTY_m_05iVxWwsXO80mIJMjTsF_MST7TbOGckgsRFbcfYQeg/s1600/DSC_2130-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Jurena's brisket and rib</span></td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw8x7gfgQibOyuc73EcZlqdhQofPkej-dKSJ9l7950FAIqe4v-3wZUK9rSNsFUvw7D7I9SbJrSWmJHOeAIfZNg2m8Yo2fRRLo7d1eneCCTgwA2sjca5aDQYuspPdT0ne2q1Czi5JRX5G8/s1600/DSC_2125-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw8x7gfgQibOyuc73EcZlqdhQofPkej-dKSJ9l7950FAIqe4v-3wZUK9rSNsFUvw7D7I9SbJrSWmJHOeAIfZNg2m8Yo2fRRLo7d1eneCCTgwA2sjca5aDQYuspPdT0ne2q1Czi5JRX5G8/s1600/DSC_2125-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Feges' baby back rib and brisket</span></td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">Feges’ smoked
boudin (his own recipe) and bacon-cheese grits topped with crumbled chicharones
was popular with the attendees. He also served up slices of smoked pork belly, along
with a tangy and cool red quinoa salad which incorporated cilantro, red onions,
halved grape tomatoes and a light vinaigrette.<o:p></o:p></span></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6s6v-svG_vh09zwC5Z0ydUjjxLWEVBGx3D8H0DraOTAb97G0ssrwugYUay3JIE1khU7G76DMH_euaXVDzxwvM-VptvBOaJSf4GHrPsHCGMTLT3CbKHOV2YRibEIvt4AFpYZhfv-G4ZSg/s1600/DSC_2138-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6s6v-svG_vh09zwC5Z0ydUjjxLWEVBGx3D8H0DraOTAb97G0ssrwugYUay3JIE1khU7G76DMH_euaXVDzxwvM-VptvBOaJSf4GHrPsHCGMTLT3CbKHOV2YRibEIvt4AFpYZhfv-G4ZSg/s1600/DSC_2138-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Feges' smoked boudin with bacon-cheese grits and crumbled chicharones</span></td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvPABNxwiVZFJ5b84Qm8tNrVChDlrzUxpQbL_7MPF6HdUUzGdiRaAHC3WzlEuhGUxKtL5LGSgqrmbn58ahi-bJIjKbqfZBMo-4WWG4KsmHQ0ytKwCyHLwkVUpVcOIQxWU7DMR_T9enG60/s1600/DSC_2139-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvPABNxwiVZFJ5b84Qm8tNrVChDlrzUxpQbL_7MPF6HdUUzGdiRaAHC3WzlEuhGUxKtL5LGSgqrmbn58ahi-bJIjKbqfZBMo-4WWG4KsmHQ0ytKwCyHLwkVUpVcOIQxWU7DMR_T9enG60/s1600/DSC_2139-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Smoked pork belly and quinoa salad</span></td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">Jurena brought
out smoked prime rib, coupled it with a mashed potato, cheese and horseradish
blend he calls “smashed taters,” which had enough horseradish heat to enliven
the gentler-flavored prime rib. He also introduced Pork ‘n Greens, consisting
of individual serving sizes of smoked collard greens (developed and refined by
his son, Jared), with a cap of pulled pork.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7AexWjX7o16145icnsc_R1MO9TB0OcWFrGJ4CYyQ-gEKpaEZ5MBYiQO_7d2PHa8kJgurzn93FmkLLReepzam1sZuny2Q-y-HZ01jeo41cbibLrB2Yplgco1rykhfd66Q3wJaLYQFJEj4/s1600/DSC_2122-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7AexWjX7o16145icnsc_R1MO9TB0OcWFrGJ4CYyQ-gEKpaEZ5MBYiQO_7d2PHa8kJgurzn93FmkLLReepzam1sZuny2Q-y-HZ01jeo41cbibLrB2Yplgco1rykhfd66Q3wJaLYQFJEj4/s1600/DSC_2122-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Smoked prime rib and smoked collard greens</span></td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhtEn1SIcDNMFgmt6ORWeR2GJ06tLtNbfgCsnC_XwZhHZpkh42-ude3CtptgheNQfBp7FGbW-M0Xbh5lqFJdKJfJXmOH7E5BOXBb-D-510caZ2R8bksJaVmaUPc6KtvVf4weljQfnpyGc/s1600/DSC_2132-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhtEn1SIcDNMFgmt6ORWeR2GJ06tLtNbfgCsnC_XwZhHZpkh42-ude3CtptgheNQfBp7FGbW-M0Xbh5lqFJdKJfJXmOH7E5BOXBb-D-510caZ2R8bksJaVmaUPc6KtvVf4weljQfnpyGc/s1600/DSC_2132-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fans of Pappa Charlie's will recognize this brisket</span></td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">Despite the sweltering summer evening and outdoor deck venue, a line formed early and was steady
throughout the event. The rising popularity of these two with the recent surge
in press for each of them was undoubtedly a factor in bringing out the masses.
The result?--sold out in 1 hour and 20 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOS8ZeX1hRqKLFoCYPKq5Q8sf0ERqwQAFAddPNDrQfaxL68PH9NyOSZdtC3F20gNr5dk83_oi94I-d19H5xcZ2ee0TBNfu-aAHm_acdR6AE9LMLeRx0RN-C-EXWHnNrgmpM6VAv1muZlY/s1600/DSC_2131-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOS8ZeX1hRqKLFoCYPKq5Q8sf0ERqwQAFAddPNDrQfaxL68PH9NyOSZdtC3F20gNr5dk83_oi94I-d19H5xcZ2ee0TBNfu-aAHm_acdR6AE9LMLeRx0RN-C-EXWHnNrgmpM6VAv1muZlY/s1600/DSC_2131-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Great turnout for "Collaboration of Smoke II"</span></td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">Hopefully twice makes for a
tradition, and we’ll see this fusion of Southern comfort food and barbecue by these
two become an annual occurrence. In the meantime, you’ll soon be able to sample
Feges’ creations on a regular basis at Southern Goods in The Heights, scheduled
to open in August. Jurena is still open for lunch on Friday, Saturday and
Sunday at Jackson’s Watering Hole, and thankfully will be open more than just 3
days a week for lunch AND dinner service at his new EaDo location at 2012 Rusk
St., currently planned for some time in September.<o:p></o:p></span></div>
<div class="MsoNormal">
<br />
<span style="font-size: large;">Follow <a href="http://twitter.com/southern_goods">Southern Goods</a> and <a href="http://twitter.com/pappacharlies">Pappa Charlie’s</a> on social media or
on the web for details on their respective openings as they develop.</span></div>
<div class="MsoNormal">
<span style="font-size: large;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<i><b>Feges BBQ:</b></i></div>
<div class="MsoNormal">
<i><a href="http://www.facebook.com/FegesBBQ" target="_blank">Facebook</a>, <a href="http://twitter.com/fegesbbq" target="_blank">Twitter</a></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><b>Pappa Charlie's Barbecue:</b></i></div>
<div class="MsoNormal">
<i><a href="http://www.facebook.com/pappacharlies" target="_blank">Facebook</a>, <a href="http://instagram.com/pappacharliesbbq/" target="_blank">Instagram</a>, <a href="http://twitter.com/pappacharlies" target="_blank">Twitter</a>, <a href="http://www.pappacharliesbbq.com/" target="_blank">Website</a></i><br />
<br />
<b><i>Southern Goods:</i></b><br />
<i><a href="http://southerngoodshouston.com/" target="_blank">Website</a></i><br />
<br /></div>
<div class="MsoNormal">
<a href="https://www.zomato.com/houston/pappa-charlies-bbq-houston" target="_blank"><img alt="Click to add a blog post for Pappa Charlies BBQ on Zomato" src="https://www.zomato.com/logo/16893987/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a></div>
<br />Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com0tag:blogger.com,1999:blog-3109307270828100006.post-80360159898113728782015-06-19T10:54:00.000-05:002017-03-31T09:23:32.859-05:00A Guide to Houston-Area BBQ<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu9Evjlp8MR_a53rCf_rYjANzUDOyhD-WSrElulRs1sleJBAeDttzYyoz_LktJOrOhevIqljb8HIheQB_aFQOs9q0M8cYeAu1-EpvwRkIYzlvgLqQDISwZGP0pHbIX4b1FzHnfGXTiEBo/s1600/PhotoGrid_1434727581002-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu9Evjlp8MR_a53rCf_rYjANzUDOyhD-WSrElulRs1sleJBAeDttzYyoz_LktJOrOhevIqljb8HIheQB_aFQOs9q0M8cYeAu1-EpvwRkIYzlvgLqQDISwZGP0pHbIX4b1FzHnfGXTiEBo/s1600/PhotoGrid_1434727581002-1.jpg" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="MsoNormal">
<span style="font-size: large;">In light of a recent “Essential BBQ list for Houstonians" firestorm on social media, I’m compelled to try and rectify what was at the very least some
short-sighted and misguided information.<o:p></o:p></span></div>
<div class="MsoNormal">
<br />
<span style="font-size: large;">There are literally dozens of BBQ purveyors in our city; some are not so
good, but others are doing very well. You will undoubtedly have your
favorites, possibly based on relationships or a personal experience with one or
another. It doesn’t help that a social media publication puts out a list that disregards
many of the hard working people and places that have done so much to bring the
Houston BBQ up to its current highly-respectable level.</span></div>
<div class="MsoNormal">
<br />
<span style="font-size: large;">If you’re new to Houston, you need a place to start if you’re
looking for good BBQ. I would never begin to characterize this list as “essential”;
this is just a 'map' of sorts to get you started, and a way to get a good representative
sampling of the variety in BBQ that the greater Houston area has to offer. It is intentionally
not numbered or ranked, and it is in no particular order.* </span></div>
<span style="font-size: large;"><br /></span>
<a href="http://www.pappacharliesbbq.com/" target="_blank"><span style="font-size: large;">Pappa Charlies Barbeque</span></a><br />
<a href="http://www.roegelsbarbecue.com/" target="_blank"><span style="font-size: large;">Roegels Barbecue Co.</span></a><br />
<a href="http://www.thebriskethouse.com/" target="_blank"><span style="font-size: large;">The Brisket House</span></a><br />
<a href="http://www.brooksplacebbq.com/" target="_blank"><span style="font-size: large;">Brooks' Place</span></a><br />
<a href="http://www.corkscrewbbq.com/" target="_blank"><span style="font-size: large;">Corkscrew BBQ</span></a><br />
<a href="http://www.killensbarbecue.com/" target="_blank"><span style="font-size: large;">Killen's Barbecue</span></a><br />
<a href="http://gatlinsbbq.com/" target="_blank"><span style="font-size: large;">Gatlin's BBQ</span></a><br />
<a href="http://www.raysbbqshack.com/" target="_blank"><span style="font-size: large;">Ray's BBQ Shack</span></a><br />
<span style="font-size: large;"><a href="http://jacksonstbbqhouston.com/" target="_blank">Jackson Street BBQ</a></span><br />
<span style="font-size: large;"><a href="http://www.thepitroombbq.com/" target="_blank">The Pit Room</a></span><br />
<a href="http://www.southern-q.com/" target="_blank"><span style="font-size: large;">Southern Q BBQ & Catering</span></a><br />
<span style="font-size: large;"><a href="http://www.virgiesbbq.com/" target="_blank">Virgie's Bar-B-Que</a></span><br />
<span style="font-size: large;"><a href="https://www.facebook.com/elburroandthebull/" target="_blank">El Burro & The Bull</a></span><br />
<span style="font-size: large;"><a href="http://www.lenoxbbq.com/" target="_blank">Lenox Barbecue & Catering</a> </span><br />
<span style="font-size: large;"><a href="http://pizzitolas.com/" target="_blank">Pizzitola's BBQ</a> </span><br />
<a href="http://triplejsmokehouse.com/" target="_blank"><span style="font-size: large;">Triple J's Smokehouse</span></a><br />
<span style="font-size: large;"><a href="http://www.fainmousbbq.com/" target="_blank">Fainmous BBQ</a></span><br />
<a href="http://tinroofbbqtexas.com/" style="font-size: x-large;" target="_blank"><span style="font-size: large;">Tin Roof BBQ</span></a><br />
<span style="font-size: large;"><a href="http://tejaschocolate.com/" target="_blank">Tejas Chocolate</a></span><br />
<br />
<div class="MsoNormal">
<span style="font-size: large;">I’m often asked “what’s your favorite BBQ in Houston?”, or “who
is the best?” Honestly, I don’t have an answer for either of those, and I doubt I ever will. I love the
variety of the styles of BBQ we have, and the different methods of cooking
being utilized. I’m often in the mood for a different taste of BBQ, and the
multiple options I have to choose from please me to no end.<o:p></o:p></span></div>
<div class="MsoNormal">
<br />
<span style="font-size: large;">Your Houston BBQ experience should be your own. If you don’t
have any idea where to begin, start with these and make it so.</span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;">- Scott</span></div>
<br />
<br />
<div style="text-align: center;">
<iframe height="480" src="https://www.google.com/maps/d/embed?mid=zpo0WjG889kU.kKwOboK8WBT0" width="560"></iframe>
</div>
<br />
<i>*The list represents those who have a regular, physical presence at a particular location as of the date of this posting. "Pop-ups" are not included, but should not be disregarded should you discover information about them.</i><br />
<i><br /></i>
<br />
<div style="text-align: center;">
<i>All photos copyright Scott Sandlin, Texas Pit Quest. All rights reserved.</i></div>
<br />Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com0tag:blogger.com,1999:blog-3109307270828100006.post-24504647584812445342015-06-11T23:57:00.002-05:002015-08-20T16:42:43.888-05:00Texas Sausage Trail - 500 Miles of BBQ, v. 2.0<span style="font-size: large;"><br /></span>
<span style="font-size: large;">After 10 stops in one day on our last trip, this one was a piece of cake.</span><br />
<br />
<span style="font-size: large;">Another weekend Texas back road BBQ trip with <a href="http://twitter.com/BBQBryan" target="_blank">@BBQBryan</a> and <a href="http://twitter.com/HoustonFed" target="_blank">@HoustonFed</a> is in the books. We were able to hit </span><span style="font-size: large;">7 stops on day one, and 4 more on our second day, 11 BBQ stops in all. Many were new for us, but we did include a few favorites from past trips as well.</span><br />
<br />
<span style="font-size: large;">On this trip we set out to tackle what has been referred to by others as "</span><span style="font-size: large;">The Texas Sausage Trail," the US 90 corridor between Houston and San Antonio, south of and roughly parallel to I-10. Many of the BBQ joints on this route are known for sausage made in-house (thus, the "Sausage Trail"). We set out early on the morning of May 30, heading west from Rosenberg, and eventually stopped in San Marcos for the night. Sunday morning, May 31, we made a Lockhart and Bastrop run before heading back home to Houston. The smaller towns along these back roads form the backbone of our Texas heritage, and are alive with nostalgia and interesting history. In a way, it's much like what you might find along the remnants of Route 66.</span><br />
<br />
<span style="font-size: large;">One of the highlights from the trip was this spread from Kreuz Market in Lockhart:</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qSW6JTTEW6VKzJ3xFisrAc-gcUmiOrGjZGYz8LbmV8BBCOqg9SSODeVV7p7c9lvls3B3PGGWYhybzsc6wYxKpbdr79rwg1SXjj_CQ4ltZQIBWdBz0KiPbjrOOCoskS7vVPTH_YrooYY/s1600/DSC_1771-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qSW6JTTEW6VKzJ3xFisrAc-gcUmiOrGjZGYz8LbmV8BBCOqg9SSODeVV7p7c9lvls3B3PGGWYhybzsc6wYxKpbdr79rwg1SXjj_CQ4ltZQIBWdBz0KiPbjrOOCoskS7vVPTH_YrooYY/s1600/DSC_1771-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Kreuz Market - pork chop, two kinds of sausage, clod, brisket</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">We had a little more time for exploring on this trip, and in this case we spent some of it wandering through the expansive wood stack yard at Smitty's Market in Lockhart, one of the oldest operating BBQ establishments in the state:</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisiWA-wdJuxujCZ2hLSwkxDs4_pJshsTos0qQkJCX0E97bB4HR1WAR_o2tAaMqdbmALk7sD-q1ip8G0bAUJUTvoegLOBqudYwpsIv5HNJDG-nyWVgGaR48nufYwSJZYojqIdKA8TOiLuA/s1600/DSC_1606-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisiWA-wdJuxujCZ2hLSwkxDs4_pJshsTos0qQkJCX0E97bB4HR1WAR_o2tAaMqdbmALk7sD-q1ip8G0bAUJUTvoegLOBqudYwpsIv5HNJDG-nyWVgGaR48nufYwSJZYojqIdKA8TOiLuA/s1600/DSC_1606-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">In the stacks at Smitty's Market, Lockhart</span></td></tr>
</tbody></table>
<br /><span style="font-size: large;">My son, Joey, joined us this time, and of course he was sporting favorite bacon socks for good luck:</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglU0Qtgpo2honCHI-b5DgYUEBwMidTE925DYu9kVWp3DioEhSWbyp8EIM6WvWNBhcOU7JBsBsKBR7dwk3RO0VkaWgKqPic2pF3mJaxwi1WF_AjgxMZ4ELEY9YUpl5azXUqdxUfKQ0rqN8/s1600/DSC_1530-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglU0Qtgpo2honCHI-b5DgYUEBwMidTE925DYu9kVWp3DioEhSWbyp8EIM6WvWNBhcOU7JBsBsKBR7dwk3RO0VkaWgKqPic2pF3mJaxwi1WF_AjgxMZ4ELEY9YUpl5azXUqdxUfKQ0rqN8/s1600/DSC_1530-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Can't go on a </span><span style="font-size: small;">BBQ road trip without your lucky </span><span style="font-size: small;">bacon socks</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span><span style="font-size: large;"><b>Day 1: <a href="http://www.facebook.com/pages/Vinceks-Smokehouse/189424671239219?fref=ts" target="_blank">Vincek's Smokehouse - East Bernard, TX</a></b></span><br />
<div class="separator" style="clear: both;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSgFyYGvG7AHf45I1yrXWReO-hUKzKzMcVzb6csJ7ydU5sW5rnuyHu50VCQH_Tf8tn_bHEwRkcBNYFLFrTQLIiIbQd3AXvnHAgiIr5qokdX0LZrGa3KyD_RGNxvf3jqK4ALRRR53z28U/s1600/DSC_1529-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSgFyYGvG7AHf45I1yrXWReO-hUKzKzMcVzb6csJ7ydU5sW5rnuyHu50VCQH_Tf8tn_bHEwRkcBNYFLFrTQLIiIbQd3AXvnHAgiIr5qokdX0LZrGa3KyD_RGNxvf3jqK4ALRRR53z28U/s1600/DSC_1529-1.jpg" /></a><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Vincek's was a first time destination for each of us. A full-time meat market and bakery in East Bernard, TX, it's a place that you can tell is a significant and integral part of this small community of about 2,300. The pork ribs were good here, as well as the brisket, on which we noticed a well-balanced, flavorful rub. Good sausage here, and it was a good place to start our trip for the day.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1uqPpJL4ZjJ7kCbdex0LCVtUN2VV6bE-QQgm1SHSQ-UgbnzlvDzQde4aj7WMbaqWE2rd0-DbTwnw6jLnHKKHT3JvBTD9uCBtrMQKN4AqrJQO1Kvrng83TBn3ljW1mMqhr2TI2IhKkes/s1600/DSC_1518-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1uqPpJL4ZjJ7kCbdex0LCVtUN2VV6bE-QQgm1SHSQ-UgbnzlvDzQde4aj7WMbaqWE2rd0-DbTwnw6jLnHKKHT3JvBTD9uCBtrMQKN4AqrJQO1Kvrng83TBn3ljW1mMqhr2TI2IhKkes/s1600/DSC_1518-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Smoked pork hocks, dried sausage and jerky in the meat market at Vincek's</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6Iu57We59bHjN7c5vjrHZCN7zrXmqkH7sB721tMeKgm4OhEnoeul6tJdnfMiZ3pCZTVsgce7-hXGVuxZwAOOf24cQMeaeDeMAmbKFkV5RmGgyPuKyoXjbainCdoUVz2n0baGwYVUFWQ/s1600/DSC_1523-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6Iu57We59bHjN7c5vjrHZCN7zrXmqkH7sB721tMeKgm4OhEnoeul6tJdnfMiZ3pCZTVsgce7-hXGVuxZwAOOf24cQMeaeDeMAmbKFkV5RmGgyPuKyoXjbainCdoUVz2n0baGwYVUFWQ/s1600/DSC_1523-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Tasty brisket, ribs, chicken and sausage</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><a href="http://www.facebook.com/AustinsBBQ" target="_blank"><b>Austin's Bar-B-Q - Eagle Lake, TX</b></a></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8urK3d19ZKeoOh3iBgAyz7Sazcf-NV-v0pEdATc8ibG0RfGKdWoFRdDwClhOogZrM8xlSxHYn-yOHnHzD_vr-CsaM0_adO6dGg7CqEqKQ9JfN8OlwpKC0GwwDWNuczZK3c8Zdl1CGKz0/s1600/DSC_1536-1.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8urK3d19ZKeoOh3iBgAyz7Sazcf-NV-v0pEdATc8ibG0RfGKdWoFRdDwClhOogZrM8xlSxHYn-yOHnHzD_vr-CsaM0_adO6dGg7CqEqKQ9JfN8OlwpKC0GwwDWNuczZK3c8Zdl1CGKz0/s1600/DSC_1536-1.jpg" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Austin's Bar-B-Q in Eagle Lake operates two offset trailer smokers at an old gas station property in the center of town. Sausage and brisket were the only meats available at the time of our arrival, so we had a little of each. The sausage had good flavor and texture. We had been looking forward to the brisket based on past reviews by others, but we'll have to write it off this time as just being too early/not done. Hopefully we'll be able to give it another chance in the future. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEuQ_JQ1KhuwwF2QJJrv5mAKHNRtuvxigUFLK4NR-557KwM4CfKuBsM1wEaHN8X5pSY1Wbcw90ReOOiKUrS5qu7sqm-s0ffo2-2EBgsnR5aE0KKxBXAXmlUJGHZrIuChE5qm8AtJrivZs/s1600/DSC_1534-1.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEuQ_JQ1KhuwwF2QJJrv5mAKHNRtuvxigUFLK4NR-557KwM4CfKuBsM1wEaHN8X5pSY1Wbcw90ReOOiKUrS5qu7sqm-s0ffo2-2EBgsnR5aE0KKxBXAXmlUJGHZrIuChE5qm8AtJrivZs/s1600/DSC_1534-1.jpg" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkvYo3KYnhsTz0nD-iwApiwzAXKT4uQRc64BZMWE2ZJ6WbXkkHiQ4XxGs_R4y1JOp-D-as5nBLfD85K4WfAjbCuXMWR75u79NzwOIMIQ_HLMQ4jzB7TdeaKGa63zI0K0u3rbHUJqQ4Rk/s1600/DSC_1538-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkvYo3KYnhsTz0nD-iwApiwzAXKT4uQRc64BZMWE2ZJ6WbXkkHiQ4XxGs_R4y1JOp-D-as5nBLfD85K4WfAjbCuXMWR75u79NzwOIMIQ_HLMQ4jzB7TdeaKGa63zI0K0u3rbHUJqQ4Rk/s1600/DSC_1538-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">At least the sausage was pretty good</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><a href="http://www.facebook.com/pages/Novosads-BBQ-Sausage-Market/111589982211824" target="_blank"><b>Novosad's Bar-B-Q & Sausage Market - Halletsville, TX</b></a></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98P5imzcawgGHOvd3GlTd4uGK-Yx5Mzq7JFt1B9ArUZsRtFOEPMy04dIkjhVeMRN3hzIENFopDU9Og4KPjGKOCLdZnxY-vzkLwIBxujrFdo29Y6gX0zXOMiyFFJ_VVR-ppJ1Jifz662A/s1600/IMAG0946-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98P5imzcawgGHOvd3GlTd4uGK-Yx5Mzq7JFt1B9ArUZsRtFOEPMy04dIkjhVeMRN3hzIENFopDU9Og4KPjGKOCLdZnxY-vzkLwIBxujrFdo29Y6gX0zXOMiyFFJ_VVR-ppJ1Jifz662A/s1600/IMAG0946-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Novosad's has operated in Halletsville since 1959</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Novosad's has a good selection of meat products from the local area, and you can't beat their price point as evidenced by the menu boards below. Here we selected the moist brisket, sausage and pork steak. The pork steak was particularly memorable, a good balance of smoky and salty. I really regret not picking up some extra for later. The Czech/German style beef sausage had great peppery spice, finer grind, slightly loose pack, and was very juicy. By this, our third stop of the day, we were beginning to understand how this route has become known as the "Texas Sausage Trail."</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnBwP6xqbdMKEOR-1pCihJhyx6SRUsuLIH5QvsTSKu8XcSciM5AtIAV5t7LbLFhDldw4mgxcjvLT08ZFz1fjJze5Dc2L_e6-9xqInAaAPo0Mjpnoqnk0Src_9N43lWwxvbcE6KsMtxdVk/s1600/DSC_1541-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnBwP6xqbdMKEOR-1pCihJhyx6SRUsuLIH5QvsTSKu8XcSciM5AtIAV5t7LbLFhDldw4mgxcjvLT08ZFz1fjJze5Dc2L_e6-9xqInAaAPo0Mjpnoqnk0Src_9N43lWwxvbcE6KsMtxdVk/s1600/DSC_1541-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Menu boards at Novosad's</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEz08XC6bBTu-lufaAGEAKujMeXgvyuCkb7dWM66_NpnfkIV2L-SdlzXFO_QvFixTGCO5uPgEHbVApCwP3Xuci5o9OzULTh8Fz353A97gEEOL-s1ExIGSmGOYt6iclqODuC-DJNoziE0U/s1600/DSC_1544-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEz08XC6bBTu-lufaAGEAKujMeXgvyuCkb7dWM66_NpnfkIV2L-SdlzXFO_QvFixTGCO5uPgEHbVApCwP3Xuci5o9OzULTh8Fz353A97gEEOL-s1ExIGSmGOYt6iclqODuC-DJNoziE0U/s1600/DSC_1544-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fatty brisket, pork steak, beef sausage</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><a href="http://gonzalesfoodmarket.net/" target="_blank"><b>Gonzales Food Market - Gonzales, TX</b></a></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNRod4Mz5QDuOX_tc6g7ltlzAATeSzykyq7U9ls4OTxmWdctkBwYjV23xwu37tL4i-AgYQBvYjOVn3V_zD_joyFbOi9TKgSpEi7nseCdAJE7QzQHM7ySjHG0hh8qLjRrzTHgu_IxvBf2g/s1600/DSC_1549-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNRod4Mz5QDuOX_tc6g7ltlzAATeSzykyq7U9ls4OTxmWdctkBwYjV23xwu37tL4i-AgYQBvYjOVn3V_zD_joyFbOi9TKgSpEi7nseCdAJE7QzQHM7ySjHG0hh8qLjRrzTHgu_IxvBf2g/s1600/DSC_1549-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Gonzales Food Market</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">We came with high expectations to Gonzales Food Market based on reports by others, and were not disappointed. We picked out lamb ribs, fatty brisket, beef sausage and an interesting take on the beef rib, a cross-cut style. The lamb ribs had a great flavor, and the brisket had a nice rub with good spice, tender and moist throughout. Their all-beef sausage was a finer grind, also with a bit of a looser pack, and had great snap and juice. Great sausage. Ronnie Killen said Gonzales Market was "his first bought sausage experience." For the sake of tradition, I like to imagine there's a little Gonzales Market influence in the style of the links he makes for Killen's Barbecue in Pearland.</span><br />
<br />
<span style="font-size: large;">One of the meats that really caught our eye was the cross-cut style beef ribs. We picked up just a couple of these beefy nuggets to try, and immediately our wheels started turning about the possibilities these might offer. With a little experimentation on rubs and pit time, these might be a unique offering for a BBQ joint interested in providing a beef rib experience for their customers that's more palatable in price (and size!) than the 1-1/2 to 2 lb. plate ribs. They could easily be made part of a 2 or 3 meat plate special as well.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicio5VYUhCMdbL9RyqZcHBkfOa3V9LdB0LDxbqwQPB3z99w9GJcjGmFvdDu63y97nTM2xLCYRXgnzhliaEMEdINePdKbN1HhMDbFXwK85oJmcfpHl2VoBh-FgnClPgQASzRniBc8ohEhw/s1600/DSC_1557-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicio5VYUhCMdbL9RyqZcHBkfOa3V9LdB0LDxbqwQPB3z99w9GJcjGmFvdDu63y97nTM2xLCYRXgnzhliaEMEdINePdKbN1HhMDbFXwK85oJmcfpHl2VoBh-FgnClPgQASzRniBc8ohEhw/s1600/DSC_1557-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Good prices at Gonzales Food Market</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_v2nWAjCEyYtQ0912SHho0qpMe3sNXFrwoY51_Fag2gHfAyRP3yVwN6zV8PtRIR1niwDJqzsYUBsyyytN9q2ABSWny9eJsfJHxanAWfJ4yMDIQ8v0uoDnSDjLZCQei1GY-ouy_q6fhU/s1600/DSC_1551-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_v2nWAjCEyYtQ0912SHho0qpMe3sNXFrwoY51_Fag2gHfAyRP3yVwN6zV8PtRIR1niwDJqzsYUBsyyytN9q2ABSWny9eJsfJHxanAWfJ4yMDIQ8v0uoDnSDjLZCQei1GY-ouy_q6fhU/s1600/DSC_1551-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Brisket, sausage, lamb ribs, and cross cut-style beef ribs (upper right)</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">We don't always drive and eat non-stop, and on this trip we had the luxury of a little extra time to visit some of the Texas historical attractions along the way.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6jlqb52EH8xbRB9p9Bg_1HZd9tpCQ1DBACrw3ix6f5RT0DpBtDPoCn7keez1sqofRFl-f3dg_-Rq59K1bn4Rkoj7FqTq_WAYjZ93K2R6lp4mwkVf1TqKmBPESGWGNMfK4g-P1BF9QLY/s1600/PhotoGrid_1433606384761-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6jlqb52EH8xbRB9p9Bg_1HZd9tpCQ1DBACrw3ix6f5RT0DpBtDPoCn7keez1sqofRFl-f3dg_-Rq59K1bn4Rkoj7FqTq_WAYjZ93K2R6lp4mwkVf1TqKmBPESGWGNMfK4g-P1BF9QLY/s1600/PhotoGrid_1433606384761-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Clockwise, from top left: "Come and Take It" cannon in Gonzales, TX; Caldwell County courthouse, Lockhart, TX (1894); Spoetzl Brewery, Shiner, TX (1909); <br />Lavaca County courthouse, Halletsville, TX (1897)</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><a href="http://www.facebook.com/PioneerBBQ" target="_blank"><b>Pioneer BBQ - Nixon, TX</b></a></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6mrqaKxWtlKh1HQFAlevkijZVXIH49jMgqcR1lFZIGC34e_U8oKZkj1tkf2LnEcFGWShQo-VR5mOAw6c9mrH6mMmZJO3fCvpuY5jBy0u9y2k-2QG41xQjNWIa9sRqQSH3ZhSwOaf4eM/s1600/DSC_1580-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6mrqaKxWtlKh1HQFAlevkijZVXIH49jMgqcR1lFZIGC34e_U8oKZkj1tkf2LnEcFGWShQo-VR5mOAw6c9mrH6mMmZJO3fCvpuY5jBy0u9y2k-2QG41xQjNWIa9sRqQSH3ZhSwOaf4eM/s1600/DSC_1580-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The other B and the Q were in the shop :-)</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<span style="font-size: large;">This was our 5th stop of the trip, and one we we've been looking forward to for quite some time. We've been seeing some extremely good looking photographs from Pioneer BBQ on their social media posts, not to mention some really high marks and reviews by others, and couldn't wait to try it for ourselves. Located about 27 miles south of I-10 on Highway 80 (south of Luling), we would have to say this place is definitely worth the diversion if traveling between San Antonio and Houston. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhO7dAVLlabUl5hSUNUklclxJwbmts6AaAeI8C7MmzL35vxCIIxlmRzBJxPTLEwjdfC-RmxkF6GRXUWC-GG51pcqfQOUylP8lFV1js2oT7CxujhkqB3qoP83I8MklYrC72Rxv-y9CRgk/s1600/DSC_1565-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhO7dAVLlabUl5hSUNUklclxJwbmts6AaAeI8C7MmzL35vxCIIxlmRzBJxPTLEwjdfC-RmxkF6GRXUWC-GG51pcqfQOUylP8lFV1js2oT7CxujhkqB3qoP83I8MklYrC72Rxv-y9CRgk/s1600/DSC_1565-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Order counter at Pioneer BBQ</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">We had to splurge a little here and ordered more than our usual, including a side AND dessert. Right away we could tell this place was something special - the moist brisket was cooked perfectly and had a really nice rub. The sausages were removed from their holding warmer, and finished on a flat top with a little sauce - a unique method, but it turned out great. Just enough time for the sauce to caramelize a little bit, but not so much sauce that it overpowered the flavor of the sausage either. We were also able to sample their Scorpion Sauce, a </span><span style="font-size: large;">habanero-infused BBQ sauce that provided a nice kick to an occasional bite. I especially liked it with their pork spareribs. For the side, of course we selected the Firecracker Corn (who could resist with a name like that). A fresh kernel cream corn, with heat from jalapenos, poblanos and pepper, but not too much cream. Just enough to temper the heat a little.</span><br />
<br />
<span style="font-size: large;">It's hard to believe Shawn Collins and his fiancee Amy have only been running this place for a little over a year. Pioneer BBQ should be a shoo-in the next time the TMBBQ Top 50 list is published.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiidsaqwa7r7RFEXLHLCzfWD5xSc7-V9qLcA0a9NLWjOJ37P0RVgV2bKxdyQg9Y4_UdbpixI1bkIChMazBp-HH3dHB6-9XRtKS0JlrHYiDD2FJkLFXiK4fLV4OowVITUljasMwU9Mw102g/s1600/DSC_1571-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiidsaqwa7r7RFEXLHLCzfWD5xSc7-V9qLcA0a9NLWjOJ37P0RVgV2bKxdyQg9Y4_UdbpixI1bkIChMazBp-HH3dHB6-9XRtKS0JlrHYiDD2FJkLFXiK4fLV4OowVITUljasMwU9Mw102g/s1600/DSC_1571-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Excellent plate from Pioneer BBQ - brisket, ribs, sausage and Firecracker Corn</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">To end this memorable visit, we did something we almost never do - ordered dessert. Amy tempted us with her smoked peach cobbler (alas, no Blue Bell), that had spent at least a little time in the smoker. You could pick up the smoke in the upper crust, but it wasn't so much that it overpowered the dish. This cobbler reminded me much of what my grandmothers made while I was growing up, with alternating layers of pastry crust and sweet peaches.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjae5sNrS5z5kMc7z-RxpoSKkq1ADy7qnyPLX50G3Pz8cPZMG9ra4xDMpcYDCvbp1fctKYDOANMNwi8VxAJdLN6SdHlaIEsAkACyKTVUv_y04OPX2E7TBwg-_-b1J4QEnF4z8S6GPTP2Sc/s1600/DSC_1575-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjae5sNrS5z5kMc7z-RxpoSKkq1ADy7qnyPLX50G3Pz8cPZMG9ra4xDMpcYDCvbp1fctKYDOANMNwi8VxAJdLN6SdHlaIEsAkACyKTVUv_y04OPX2E7TBwg-_-b1J4QEnF4z8S6GPTP2Sc/s1600/DSC_1575-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Smoked peach cobbler</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><a href="http://www.yelp.com/biz/city-market-luling-3" target="_blank"><b>City Market - Luling, TX</b></a></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bljUlfsjTHC-1tK2cLIQ07zFUO8bAHLtaRtcs_skWYw3bFCEGsCe9LQsBIFsTd5QcDvveJWjtugQqEHd_Z-NBntWR_JFktVmcXQ8YPE1QkIem5_tTErWUIY1nb3SHisO5LO57iYmdAA/s1600/DSC_1581-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bljUlfsjTHC-1tK2cLIQ07zFUO8bAHLtaRtcs_skWYw3bFCEGsCe9LQsBIFsTd5QcDvveJWjtugQqEHd_Z-NBntWR_JFktVmcXQ8YPE1QkIem5_tTErWUIY1nb3SHisO5LO57iYmdAA/s1600/DSC_1581-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The ORIGINAL City Market, Luling, TX</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ37hLXSNfs8pD_58ArDgZ4dFVKwV5sc7FwgpU5eJa7jDx8Rl51yMIb1GX3IKiXZ8_k1AC4gUaZtK5cDImQ3Y4jPkwRbeDyncoF-P_P6bfUhhtjdWBkwP0RdKPqtZzpMfXO3v2Bj5lfow/s1600/DSC_1583-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ37hLXSNfs8pD_58ArDgZ4dFVKwV5sc7FwgpU5eJa7jDx8Rl51yMIb1GX3IKiXZ8_k1AC4gUaZtK5cDImQ3Y4jPkwRbeDyncoF-P_P6bfUhhtjdWBkwP0RdKPqtZzpMfXO3v2Bj5lfow/s1600/DSC_1583-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Lined up on a Saturday to get into the smoke room</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">When you go to City Market in Luling, you get sausage, and then maybe other things. But definitely sausage. This is a sausage that you'll remember, and they sell plenty of it to go. Whenever I'm headed this direction, there's always someone who will ask me if I stop in Luling for them and pick them up some.</span><br />
<br />
<span style="font-size: large;">Having been to City Market before, we zeroed in on two links and two slices of brisket for this visit. Sausage had a great pop and the juices ran clear. That familiar beefy flavor with a little garlic and pepper was there. City Market sausage is still a Texas classic, and you can take comfort in its consistency and quality.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyK3KCmyermeAzB6th11uVHlTXOptevtezA-6tlI-gjDiYsskW8m9yoJtcPU0ur9cfLLSuV4Jh5DXrUM6eg00XepmvefnIrQnAIe-xnaR3gDNG1lwJoyMBTyEKCZ5bce9eaStka8xMhOY/s1600/DSC_1586-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyK3KCmyermeAzB6th11uVHlTXOptevtezA-6tlI-gjDiYsskW8m9yoJtcPU0ur9cfLLSuV4Jh5DXrUM6eg00XepmvefnIrQnAIe-xnaR3gDNG1lwJoyMBTyEKCZ5bce9eaStka8xMhOY/s1600/DSC_1586-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">So much history on this chop table in the smoke room</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTwMz7Q0ccJekN3omwdl8hpvsFYBaMv8p5KR5qzH-p4V-rQAE_BSIiArbPVXmSlO3H_N56OjZ-VA7zTEhdkgMcpNofqPNSL0dCgz87YACVZL_t_ewukfLvsdNTRJJ32Z0ZT0D_yI7JiWk/s1600/DSC_1592-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTwMz7Q0ccJekN3omwdl8hpvsFYBaMv8p5KR5qzH-p4V-rQAE_BSIiArbPVXmSlO3H_N56OjZ-VA7zTEhdkgMcpNofqPNSL0dCgz87YACVZL_t_ewukfLvsdNTRJJ32Z0ZT0D_yI7JiWk/s1600/DSC_1592-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Brisket, sausage, slice of cheddar, add a couple slices of bread and you have <br />a Texas ploughman's lunch</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<a href="http://www.hayscobbq.com/" target="_blank"><b><span style="font-size: large;">Hays County Bar-B-Que - San Marcos, TX</span></b></a><br />
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQd5FStXdffVzTWQ1o9wVJioQhM15exmZ2k2LoDS7QU-iWHiN49NCQIWcTiJGasp3TEKg4BpphQdfNe2uczGfiaA8Eu7FmK0pooBWwtI0GJx5TePQfdjem3LacFHjb3NoMBcw0xKIf_QQ/s1600/IMG_20150530_210440-1.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQd5FStXdffVzTWQ1o9wVJioQhM15exmZ2k2LoDS7QU-iWHiN49NCQIWcTiJGasp3TEKg4BpphQdfNe2uczGfiaA8Eu7FmK0pooBWwtI0GJx5TePQfdjem3LacFHjb3NoMBcw0xKIf_QQ/s1600/IMG_20150530_210440-1.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Our final stop on Day 1 took us to Hays County Bar-B-Que in San Marcos, which is operated by our friend Jesse Miranda. Our families joined us there, including Bryan's wife Leslye, his sister Cheryl and her husband Ernesto. O</span><span style="font-size: large;">ther BBQ friends from the Austin area were also able to meet us, including</span><span style="font-size: large;"> John Brotherton and his wife Brenda, Jimmy Ho and his wife Amber, and Robert Sierra, his wife Cynthia and daughter Savannah. Live music was provided on the stage outside, and the <a href="http://www.pinkfiretrucks.org/" target="_blank">Pink Heals</a> organization was hosting a fundraiser and celebration on this evening as well.</span><br />
<br />
<span style="font-size: large;">We were able to pick up some brisket, turkey, pulled pork and jalapeno cheese sausage. My family especially enjoyed the smoked turkey, and I was happy I chose the</span><span style="font-size: large;"> sausage and brisket. Hays Co. Bar-B-Que was a great way to wrap up our first day of this BBQ road trip. We had a great visit with friends before settling into a local hotel for some well-earned rest for the evening.</span><br />
<br />
<span style="font-size: large;"><i>(To support or donate to a worthwhile organization that helped feed the victims and first responders from the recent floods in Hays County and Wimberley, please visit <a href="http://operationbbqrelief.org/" target="_blank">Operation BBQ Relief</a>. Operation BBQ Relief is a 501(c)(3) disaster response non-profit organization that provides hot meals to the communities and first responders impacted by disasters.)</i></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoo2zqlU0tH3cVSTNr-LOKtIp2tI-bXjBH84iocBNrF9Ca8xWieREb8gMUN_KgUVsM_VEV5yHIEUz87Q7YPnhv5bfFhjazzTC_-EfAzgi9gUHJoPwpoD1HQHgZOaJCVf2g-R7bq1lMcQo/s1600/DSC_1593-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoo2zqlU0tH3cVSTNr-LOKtIp2tI-bXjBH84iocBNrF9Ca8xWieREb8gMUN_KgUVsM_VEV5yHIEUz87Q7YPnhv5bfFhjazzTC_-EfAzgi9gUHJoPwpoD1HQHgZOaJCVf2g-R7bq1lMcQo/s1600/DSC_1593-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Brisket and jalapeno cheddar sausage</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3UaLfDghW8mRNYpuLmsERL1qdcTuqwJ8n45hfAoRGCPRi0l8jJpQtWW4ob-EnhYTXvbG0XkSsh0VG7S0kvicRwPB3bHM9nLfskn5EHT4wQRrwvwwynutMHkEt4fUeiLYEcAwnEhsj82Y/s1600/DSC_1598-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3UaLfDghW8mRNYpuLmsERL1qdcTuqwJ8n45hfAoRGCPRi0l8jJpQtWW4ob-EnhYTXvbG0XkSsh0VG7S0kvicRwPB3bHM9nLfskn5EHT4wQRrwvwwynutMHkEt4fUeiLYEcAwnEhsj82Y/s1600/DSC_1598-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">My wife Susan, a cancer survivor, was able to sign the <a href="http://www.pinkfiretrucks.org/" target="_blank">Pink Heals</a> police car at the special event Hays County BBQ was hosting for the evening.</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span><b><span style="font-size: large;">Day 2: <a href="http://www.smittysmarket.com/" target="_blank">Smitty's Market - Lockhart, TX</a></span>
<span style="font-size: large;"><br /></span>
</b><br />
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
</div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUHgJTdvp9TQiHczdxaZ497Z4uBcaiTSQHfXnoGrMXgk_g2gUUz1ie2Zihje6PcxY9U1MtHJggwMFRcEY8q0MHAj4aTYGR4FWICZ3UH71PsUK5_qAb7zLBNRZhHRYPsfUwUmxaqPR7mxQ/s1600/DSC_1689-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUHgJTdvp9TQiHczdxaZ497Z4uBcaiTSQHfXnoGrMXgk_g2gUUz1ie2Zihje6PcxY9U1MtHJggwMFRcEY8q0MHAj4aTYGR4FWICZ3UH71PsUK5_qAb7zLBNRZhHRYPsfUwUmxaqPR7mxQ/s1600/DSC_1689-1.jpg" /></a></div>
<br />
<span style="font-size: large;"><br />Smitty's, at least it's present location, is one of the most legendary BBQ destinations in the state. There has been BBQ served here for over 75 years. The walls, equipment, pits and furnishings are a testament to the legacy of what this place has meant to Texas BBQ history for generations. When you go to Smitty's, your first priority should be a ring of their sausage, and then some brisket or clod, and pork ribs if you're so inclined. That legendary sausage ring was what we were after here. Great snap and flavor, juicy and just enough spice. I had to pick up two more rings to take home.</span> <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0h9Q_9c44wwLYJpO0IGb85Ab7McXjSnqe5hhS4U2_23uC9GwMRyMTkAgLUFbFKVmlyKAmcr6V5Y8uxFHrPuez41xvDbO3-rE2D0Rb-ArKZVfdr0lKWtZwhN8M__7gQA3WWpYj9uSenUw/s1600/DSC_1630-1a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0h9Q_9c44wwLYJpO0IGb85Ab7McXjSnqe5hhS4U2_23uC9GwMRyMTkAgLUFbFKVmlyKAmcr6V5Y8uxFHrPuez41xvDbO3-rE2D0Rb-ArKZVfdr0lKWtZwhN8M__7gQA3WWpYj9uSenUw/s1600/DSC_1630-1a.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">It's hard to imaging how many fires have burned here</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2U6dc9YpxCkn2zFcaJwicOYarrHg5hzSZfVStDX9M4wQLxwJzYckWO1gPlv-2dMhmXReVmIn5lyjRZf-bSzzGhwpVjVAtb1yMRS1bxMus7YwcoWHE4E0idwl9kTfffLCeIsnWvGjUH-4/s1600/DSC_1676-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2U6dc9YpxCkn2zFcaJwicOYarrHg5hzSZfVStDX9M4wQLxwJzYckWO1gPlv-2dMhmXReVmIn5lyjRZf-bSzzGhwpVjVAtb1yMRS1bxMus7YwcoWHE4E0idwl9kTfffLCeIsnWvGjUH-4/s1600/DSC_1676-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Two kinds of sausage and fatty brisket</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKyWaekyqVqsrTS8so2s5oNGQGFW8KArSQpSBEn5_z8lkPWqSo_xH4yC9Y5YBGAXgF8fNhumx6_mGhrU1QpuM5cyjheFCllqDKAPRRt-BOPQlZQ6RPyDb5iLZxUsuav6ekrQZbu3G6O_0/s1600/DSC_1663-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKyWaekyqVqsrTS8so2s5oNGQGFW8KArSQpSBEn5_z8lkPWqSo_xH4yC9Y5YBGAXgF8fNhumx6_mGhrU1QpuM5cyjheFCllqDKAPRRt-BOPQlZQ6RPyDb5iLZxUsuav6ekrQZbu3G6O_0/s1600/DSC_1663-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Hallowed hall of BBQ history</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<br />
<span style="font-size: large;"><a href="http://blacksbbq.com/" target="_blank"><b>Black's Barbecue - Lockhart, TX</b></a></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUS_LnwWhAZhaI5Mwpgl474eaj8CedBvCa2qwIECNpbGGYwJSVgargiBHaOLxB6WAgC12YF4aqnvwzLMBTNblDA6jEDlmdxEybsfchBh5-e57e-n9G3VAQtdPI85VWgoMNxpjCTkoVUAI/s1600/DSC_1690-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUS_LnwWhAZhaI5Mwpgl474eaj8CedBvCa2qwIECNpbGGYwJSVgargiBHaOLxB6WAgC12YF4aqnvwzLMBTNblDA6jEDlmdxEybsfchBh5-e57e-n9G3VAQtdPI85VWgoMNxpjCTkoVUAI/s1600/DSC_1690-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Black's Barbecue, Lockhart</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Black's original location in Lockhart has been a favorite for many years. They earned the top spot on the Texas Monthly Top 50 list twice, and are still one of the consistently best bets to recommend for a stop to anyone headed through Lockhart. They have several different meat choices and side options. We chose two kinds of sausage links and some fatty brisket just to hold us over for a while. My favorite was the original beef sausage, and the brisket had excellent bark and flavor. Can't very well go wrong with a stop at Black's.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguS8ENL1QwgMLIRCDFJQrNh2NrauU7SPzrGStzmCnqqseHOv4UsUOwqE6SrRHQmaCKj0bvp1cOSB2X9EqgIqeQFdYk4ZyFm616Ve6cnbuoCglydUVjiSizv17Mxo6XtL800eQFmAP_rvM/s1600/DSC_1701-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguS8ENL1QwgMLIRCDFJQrNh2NrauU7SPzrGStzmCnqqseHOv4UsUOwqE6SrRHQmaCKj0bvp1cOSB2X9EqgIqeQFdYk4ZyFm616Ve6cnbuoCglydUVjiSizv17Mxo6XtL800eQFmAP_rvM/s1600/DSC_1701-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Two kinds of sausage and some very good moist brisket</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<b><span style="font-size: large;"><a href="http://www.kreuzmarket.com/" target="_blank">Kreuz Market - Lockhart, TX</a></span>
<span style="font-size: large;"><br /></span>
</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK_jSMGuL-zu6yHssL-fqVJzAnRtxC0Ml617kfqO76cpieioNMz1DdYkQJrGtcg5E8qIlpzZMK3xE6szAG7xuqSDwICDPkx0vfL1gwdIefDWRZrgro1Oj1QJ3dLPny9xwhPOuhWT08LSI/s1600/IMAG0967-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK_jSMGuL-zu6yHssL-fqVJzAnRtxC0Ml617kfqO76cpieioNMz1DdYkQJrGtcg5E8qIlpzZMK3xE6szAG7xuqSDwICDPkx0vfL1gwdIefDWRZrgro1Oj1QJ3dLPny9xwhPOuhWT08LSI/s1600/IMAG0967-1.jpg" /></a></div>
<span style="font-size: large;"><br /><br />Kreuz Market has been at this location in Lockhart since 1999, but is famously <a href="http://www.kreuzmarket.com/about-kreuz-barbecue-lockhart-texas/">fueled by the same fire</a> from the pits of its previous location since the 1920s. The sausage here is the stuff of legend, so we picked up one of the originals, plus a jalapeno cheese, identified at Kreuz by its red tie string. Of course we picked up some brisket, as well as some shoulder clod and a thick slice of their smoked center-cut pork chop. The brisket was moist and tender, the sausage was excellent as usual, but the stand out for me this day was the pork chop--juicy and full of flavor, and the darker muscle <i>(longissimus costarum?)</i> along the end of the rib was one of the better tasting bites of our entire trip.</span><br />
<div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5DbbRxzA59vKRb9T2fucOCrGadrGOjPvu-pVxz2Fyf7JmKIszIoM_sgUHTmLDgopHooQMgUsOtZy_eh3fwX1qBLKDDwtEaePZ6fHkxhNJG0zpBh2NCwYAnRKS87UH424lw4ciSF6JT50/s1600/DSC_1737-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5DbbRxzA59vKRb9T2fucOCrGadrGOjPvu-pVxz2Fyf7JmKIszIoM_sgUHTmLDgopHooQMgUsOtZy_eh3fwX1qBLKDDwtEaePZ6fHkxhNJG0zpBh2NCwYAnRKS87UH424lw4ciSF6JT50/s1600/DSC_1737-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Turning briskets on the pit at Kreuz</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndcBEGnRpp6Ky1cJ6UMt3ZEiaXdLB6B9hv8enbsmeZRsz589pqhXmr3csEuGCwWUr98G01FQDoc9BxyYa2tN6FHLuY9KRBXitYAV22c-Az_146fgqebtx1Ia-fe3A-kMyQKhXt6bLqOQ/s1600/DSC_1779-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndcBEGnRpp6Ky1cJ6UMt3ZEiaXdLB6B9hv8enbsmeZRsz589pqhXmr3csEuGCwWUr98G01FQDoc9BxyYa2tN6FHLuY9KRBXitYAV22c-Az_146fgqebtx1Ia-fe3A-kMyQKhXt6bLqOQ/s1600/DSC_1779-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sharpening the knife in the pit room at Kreuz</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOynuvq2itU0wrRvgp0MZfaY_NcBEdHV9MtMDyNqdGsy-Mj1j5HBIRl6rLEBSDzzCRAjON9Ak8gJ3F7QVvPFz9xwxozr_5JrNsmyhdFnlDqKbq_D4Z4_9inclFJNrlq7w3Aign1hBmn08/s1600/DSC_1765-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOynuvq2itU0wrRvgp0MZfaY_NcBEdHV9MtMDyNqdGsy-Mj1j5HBIRl6rLEBSDzzCRAjON9Ak8gJ3F7QVvPFz9xwxozr_5JrNsmyhdFnlDqKbq_D4Z4_9inclFJNrlq7w3Aign1hBmn08/s1600/DSC_1765-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Brisket, sausage and smoked pork chop</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMrRCo0eLaHML3i99e0jDZwFaN4i5QTguDQNY1Fo0QpFQnkpweKySJBm3-f2PUF7zWFvsi2ZGAkTpZNQo8AsS282KYCPAcpt08Elm5_-5gdY9h04NlkHZM_rBRfUDBq6TB2UBZu-SH8I/s1600/DSC_1778-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMrRCo0eLaHML3i99e0jDZwFaN4i5QTguDQNY1Fo0QpFQnkpweKySJBm3-f2PUF7zWFvsi2ZGAkTpZNQo8AsS282KYCPAcpt08Elm5_-5gdY9h04NlkHZM_rBRfUDBq6TB2UBZu-SH8I/s1600/DSC_1778-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">From the pit room, looking back at the entrance to Kreuz Market</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><a href="http://southsidemarket.com/" target="_blank"><b>Southside Market & Barbeque - Bastrop, TX</b></a></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKu1oIZmT1R8uN_TpsN6blvqYXdpA9ysaeb-wJ1AzNTTVp8y52HtSNPTH5sVhyix8dI0iGuhrLL1mAV6YCHY_nl79yDzr52BaV9R9Hvb8EogKgmiA1IqBVhCsNXtKOnCiPkq2UGO11bI/s1600/IMAG0970-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKu1oIZmT1R8uN_TpsN6blvqYXdpA9ysaeb-wJ1AzNTTVp8y52HtSNPTH5sVhyix8dI0iGuhrLL1mAV6YCHY_nl79yDzr52BaV9R9Hvb8EogKgmiA1IqBVhCsNXtKOnCiPkq2UGO11bI/s1600/IMAG0970-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Southside Market & Barbeque, Bastrop</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-YRiam2QRP72WDFjpWt4l7gp9-LBYMATOuR3DnkQ8zc-aZhqQ-o7gwYODC8A8FronwEyCLuRYe-LkAJiveUIAY7TyjnRALF6OvRdjsndQtxYdgchLbpTIp1gXyOe3aPDQVrYuluyLn7g/s1600/DSC_1795-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-YRiam2QRP72WDFjpWt4l7gp9-LBYMATOuR3DnkQ8zc-aZhqQ-o7gwYODC8A8FronwEyCLuRYe-LkAJiveUIAY7TyjnRALF6OvRdjsndQtxYdgchLbpTIp1gXyOe3aPDQVrYuluyLn7g/s1600/DSC_1795-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Ordering counter at Southside Market</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br />We all had some great memories of the bites we had from Southside Market at the 2015 Houston BBQ Festival, <u>especially</u> the Southside Sausage Slammers. These are cheddar stuffed jalapenos, wrapped with Southside breakfast sausage, then wrapped with bacon and slow smoked. This treat has everything going for it. Southside wasn't in our original plans for this trip, but the memories of these Slammers made them a topic of conversation during the whole trip, so we added Southside as a final stop. <i>(Thanks, Travis, for the behind-the-scenes tour!)</i></span><br />
<br />
<span style="font-size: large;">I don't want to let this post get by without finishing where we started this conversation - with sausage. We ordered a piece of Southside's all beef sausage, and were totally blown away. This was the sausage we had been looking for the whole trip. Perfection in texture and juiciness, and the casing had just enough strength to hold it together. I would highly recommend this sausage to anyone, and will be making a point to stop in for a sausage wrap anytime I'm in the vicinity.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeyxSkdUH68TLHEDzSUsK9uoNfm3XPyzUtXXn0ic4_q_y_Lhw1htPySfX_jZwT33vXxuKqIXSj77_DUUsybzSFuqeOGrh8dPVPfZdyM5s-QyrHS2vGVLS-Laopj7BEFIUoYoA9n_hhZn8/s1600/DSC_1790-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeyxSkdUH68TLHEDzSUsK9uoNfm3XPyzUtXXn0ic4_q_y_Lhw1htPySfX_jZwT33vXxuKqIXSj77_DUUsybzSFuqeOGrh8dPVPfZdyM5s-QyrHS2vGVLS-Laopj7BEFIUoYoA9n_hhZn8/s1600/DSC_1790-1.jpg" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">Southside Sausage Slammer - yes, it's as good as it looks</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdcszLoCYhsnWwyHyP0wE7GkYfA79RvvzZrtlT0goxlpvg7fhMeEO07KMzKWkA9JLFppzCQ5jhxbIZSdzVMyC3yplyAnQooL8WeGnMUQ58LSkaL7XgZC9PGCr1ssrTDE9XprZpg7ZElo/s1600/IMAG0973_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdcszLoCYhsnWwyHyP0wE7GkYfA79RvvzZrtlT0goxlpvg7fhMeEO07KMzKWkA9JLFppzCQ5jhxbIZSdzVMyC3yplyAnQooL8WeGnMUQ58LSkaL7XgZC9PGCr1ssrTDE9XprZpg7ZElo/s1600/IMAG0973_2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cooler at Southside Market</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<br />
<span style="font-size: large;">In the end, we turned 482 miles just as we pulled back into the neighborhood (for that effort we're allowed the luxury of rounding up to 500). Andrew, Bryan and I survived another extreme BBQ road trip, and only had to turn around twice this time because we weren't paying attention. </span><br />
<br />
<span style="font-size: large;">If you're interested in joining us on part or all of a future trip, or meeting us somewhere along the way, just contact any one of the three of us on social media (<a href="http://twitter.com/TxArch" target="_blank">Scott</a>, <a href="http://twitter.com/BBQBryan" target="_blank">Bryan</a> or <a href="http://twitter.com/HoustonFed" target="_blank">Andrew</a>) and we'll put you on the list to receive details.</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">- Scott</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdLeZ5TDjmh9fO7roDS0Ux00LGC-SgzOPMXFWrSLf5CABTSsAmuxd2FcKgdBzSsinb3mEwfzBg6on0xFs6FNmfcpRWPvIbL-83ORVd1zOTYhMJexBIxNj26y3Aj1HwwpnBMZLMR9hYr4/s1600/PhotoGrid_1433103128102-1.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdLeZ5TDjmh9fO7roDS0Ux00LGC-SgzOPMXFWrSLf5CABTSsAmuxd2FcKgdBzSsinb3mEwfzBg6on0xFs6FNmfcpRWPvIbL-83ORVd1zOTYhMJexBIxNj26y3Aj1HwwpnBMZLMR9hYr4/s1600/PhotoGrid_1433103128102-1.jpg" /></a></div>
<br />
<div>
<br />
<div style="text-align: center;">
<i>All pictures (c) Scott Sandlin, Texas Pit Quest. All rights reserved.</i></div>
</div>
<div style="text-align: center;">
<br /></div>
<br />
<i>Vincek's Smokehouse, 139 S. Dill St., East Bernard, TX 77435, (979) 335-7921.<br />Hours: Tuesday through Saturday, 7:00 am to 6:00 pm. Sunday, 8:00 am to 3:00 pm. Closed Monday. <a href="http://www.facebook.com/pages/Vinceks-Smokehouse/189424671239219">Facebook page</a><br /><br />Austin's Bar-B-Q, 515 E Main St., Eagle Lake, TX 77434, (979) 234-5250.<br />Hours: Thursday through Saturday, 8:00 am to 6:00 pm. Sunday, 10:00 am to 3:00 pm. Closed Monday through Wednesday. <a href="http://www.facebook.com/AustinsBBQ">Facebook page</a></i><br />
<br />
<div>
<i>Novosad's Market, 105 S La Grange St, Hallettsville, TX 77964, (361) 798-2770.<br />Hours: Tuesday through Saturday, 8:00 am to 3:00 pm. Closed Sunday and Monday.</i></div>
<div>
<i><a href="http://www.facebook.com/pages/Novosads-BBQ-Sausage-Market/111589982211824" target="_blank">Facebook page</a></i><br />
<br /></div>
<div>
<i>Gonzales Food Market, 311 Saint Lawrence St., Gonzales, TX 78629, (830) 672-3156.</i></div>
<div>
<i>Hours: Monday through Saturday, 8:00 am to 7:00 pm. Closed Sunday.</i></div>
<div>
<i><a href="http://gonzalesfoodmarket.net/">gonzalesfoodmarket.net</a></i></div>
<div>
<i><br /></i></div>
<div>
<i>Pioneer BBQ, 213 N. Nixon Ave., Nixon, TX 78140, (512) 781-3005.</i></div>
<div>
<i>Hours: Monday through Friday, 10:00 am to 7:30 pm. Saturday, 10:00 am to 6:00 pm. Closed Sunday. <a href="http://www.facebook.com/PioneerBBQ" target="_blank">Facebook page</a></i></div>
<div>
<br /></div>
<div>
<i>City Market, 633 E. Davis St., Luling, TX 78648 (830) 875-9019.</i></div>
<div>
<i>Hours: Monday through Saturday, 7:00 am to 6:00 pm. Closed Sunday.</i></div>
<div>
<i><a href="http://www.yelp.com/biz/city-market-luling-3" target="_blank">Yelp page</a></i></div>
<div>
<i><br />Hays County Bar-B-Que, 1612 South IH-35, San Marcos, TX 78666, (512) 392-6000.</i><br />
<i>Hours: Monday through Thursday, 11:00 am to 9:00 pm. Friday and Saturday, 11:00 am to 10:00 pm. Closed Sunday. <a href="http://www.hayscobbq.com/">www.hayscobbq.com</a><br /><br />Smitty's Market, 208 South Commerce, Lockhart, TX 78644, (512) 398-9344.</i><br />
<i>Hours: Monday through Friday, 7:00 am to 6:00 pm. Saturday 7:00 am to 6:30 pm. Sunday, 9:00 am to 6:30 pm. </i><i><a href="http://www.smittysmarket.com/">www.smittysmarket.com</a></i><br />
<i><br /></i>
<i>Black's Barbecue, 215 North Main St., Lockhart, TX 78644, (512) 398-2712.</i><br />
<i>Hours: Sunday through Thursday, 10:00 am to 8:00 pm. Friday and Saturday 10:00 am to 8:30 pm.</i><br />
<i><a href="http://blacksbbq.com/">blacksbbq.com</a></i><br />
<i><br /></i>
<i>Kreuz Market, </i><i>619 North Colorado St., Lockhart, TX 78644, (512) 398-2361.</i><br />
<i>Hours: Open every day, 10:30 am to 8:00 pm. <a href="http://www.kreuzmarket.com/">www.kreuzmarket.com</a></i><br />
<div>
<br /></div>
<i>Southside Market & Barbeque, 534 Hwy 71 W, Bastrop, TX 78602, (512) 575-9037.</i></div>
<div>
<i>Hours: Sunday through Thursday, 10:00 am to 9:00 pm. Friday and Saturday, 10:00 am to 10:00 pm. Drive-thru 6:00 to close. Breakfast, 6:00 am to 10:00 am, drive-thru only. </i></div>
<div>
<i><a href="http://southsidemarket.com/">southsidemarket.com</a></i><i><br /></i>
<br />
<br /></div>
</div>
Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com0tag:blogger.com,1999:blog-3109307270828100006.post-22177107483649585442015-05-12T13:06:00.000-05:002015-08-19T15:14:42.572-05:00Blood Bros. BBQ - Houston, TX<br />
<span style="font-size: large;">These guys have more fun cooking BBQ than just about anybody I've ever seen. Brothers Robin and Terry Wong, owners of Glitter Karaoke, with their pit magician Quy Hoang, are turning out some remarkable BBQ in H-Town.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I was fortunate enough to be able to make it to <a href="http://www.facebook.com/BloodBrosBBQ" target="_blank">Blood Bros. BBQ</a>'s latest "Beats + BBQ + Brews" pop-up this past Saturday at <a href="http://www.facebook.com/lincolnbarhouston" target="_blank">Lincoln Bar</a> on Washington Ave. in Houston. The fun they have is translating directly into the quality of their products. Every bite was memorable. From the texture and flavor of the smoked brisket from <a href="http://www.44farms.com/" target="_blank">44 Farms</a>, to the pork spareribs and rib tips, locally-sourced smoked boudin, and smoked quail, I was left completely impressed and waiting anxiously for the next time I'll be able get some of this.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The brisket was perfectly cooked and retained enough moisture even in the lean to be on my list of some of the best brisket bites I've had so far this year. Though it didn't need it, a dip here and there in their spicy sriracha-infused S.W.A.T. Sauce provided a fantastic fiery kick. The pork spareribs were peppery-spicy, smoky, and tender with a decent pull from the bone. I was really looking forward to the smoked quail from the moment I saw them post pictures of it going in the smoker. It had a good balance of seasonings and just enough smoke for a tremendous overall flavor. I'm looking forward to seeing more of this from them at future events.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The Blood Bros. have definitely evolved their product for the better from the time they came on the scene about a year ago. The extra spicy kick of seasonings we originally found in much of their offerings from their early events has been nicely tempered, and will now definitely appeal more to the masses. The spice profile is still there; it's just more balanced. Quy definitely understands the various products he is cooking and how they work in their <a href="http://pitmaker.com/" target="_blank">Pitmaker Vault</a> smoker, and he is quickly getting the attention of BBQ lovers all over town. Every single event they've done has shown progress. </span><span style="font-size: large;">They've been consistently good enough to have earned a spot at this year's Houston Barbecue Festival, and the timing couldn't have been better for them to be able to get that kind of large-scale exposure.</span><span style="font-size: large;"> </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Pay attention to these guys on social media. And when they post info or an invite to their next pop-up, get it on your calendar and make it a point to be there. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">- Scott</span><span style="font-size: large;"><br /></span>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyPoUtrtTCQ9ngyofkFlS5Fh0qwGnvhUrooA_C4VbkLiZ0I6qRtOUfgaRN5SdHrs2rWu_KG3_clv94T_6EEbJLaON0Ti9hHXCg0jKt0O8nMJt0B5Umpf8WfdiriHIqcs5g17g2WSzWKmo/s1600/DSC_1325-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyPoUtrtTCQ9ngyofkFlS5Fh0qwGnvhUrooA_C4VbkLiZ0I6qRtOUfgaRN5SdHrs2rWu_KG3_clv94T_6EEbJLaON0Ti9hHXCg0jKt0O8nMJt0B5Umpf8WfdiriHIqcs5g17g2WSzWKmo/s1600/DSC_1325-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Brisket, boudin, pork spareribs, rib tips and smoked quail--all excellent</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivDR0hNmcVUDnG5S7vPz5QoVmI9ibXHP4QYIMRKj-aNrCuYa0R7IqfrgWCY3ULXNMhSx-3w9msRtVf10W8MzoqOc7ICiLZwZO-cZTa82OXam24jEkEgz0_JjQmDLXSXHt20bfWUEINE6Q/s1600/DSC_1331-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivDR0hNmcVUDnG5S7vPz5QoVmI9ibXHP4QYIMRKj-aNrCuYa0R7IqfrgWCY3ULXNMhSx-3w9msRtVf10W8MzoqOc7ICiLZwZO-cZTa82OXam24jEkEgz0_JjQmDLXSXHt20bfWUEINE6Q/s1600/DSC_1331-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sliced brisket, beef from <a href="http://www.44farms.com/" target="_blank">44 Farms</a></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFsDBaS3KCFgeNtgYj_SeSDHegMgEwq5D5xLJ_NwvWTkcwH6VpT8Pfitt92jgBjV_sEUsE5KXMb1wj-aVGYPlXzKW24EGNYc8XcwxIiVrNFl3S_IsSKnGb1f30M01ClnYyY1ZKPoBlIM/s1600/DSC_1328-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFsDBaS3KCFgeNtgYj_SeSDHegMgEwq5D5xLJ_NwvWTkcwH6VpT8Pfitt92jgBjV_sEUsE5KXMb1wj-aVGYPlXzKW24EGNYc8XcwxIiVrNFl3S_IsSKnGb1f30M01ClnYyY1ZKPoBlIM/s1600/DSC_1328-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Smoked quail</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLFu4mRKoUh5bTpfk5TuEXpM4RKYS_51T256Cryq5KDDgbCAwaa37MrpDUpXSEAsMguWvWK3P4u_inF71oy8nAB2l8XCx9bTnJTrKMrH9Y34tmFyPIQLW06cQ_9cKyHSgvdiV42LXlZUQ/s1600/DSC_1330-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLFu4mRKoUh5bTpfk5TuEXpM4RKYS_51T256Cryq5KDDgbCAwaa37MrpDUpXSEAsMguWvWK3P4u_inF71oy8nAB2l8XCx9bTnJTrKMrH9Y34tmFyPIQLW06cQ_9cKyHSgvdiV42LXlZUQ/s1600/DSC_1330-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">S.W.A.T. Sauce, and some smoked, local boudin</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cjAYMaVChQpKzmtRcJtJgp9Ul1_oo3pmlGcWBy3InLEhlQPotp70og-ujlgrGiuP1Bs5FtF-2TfNF7WdMOWGHMR-DwHD6MV0g7IAQThxdMHI9Jya2NuxtaLMQc3bP7LBSxJzn-oRUwg/s1600/DSC_1327-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cjAYMaVChQpKzmtRcJtJgp9Ul1_oo3pmlGcWBy3InLEhlQPotp70og-ujlgrGiuP1Bs5FtF-2TfNF7WdMOWGHMR-DwHD6MV0g7IAQThxdMHI9Jya2NuxtaLMQc3bP7LBSxJzn-oRUwg/s1600/DSC_1327-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Tasty rib tips</span></td></tr>
</tbody></table>
<br />
<i><b>Blood Bros. BBQ</b> - Houston, TX - (713) 201-0124.</i><br />
<i>Popups generally monthly, locations vary; follow Blood Bros. BBQ on <a href="http://www.facebook.com/BloodBrosBBQ" target="_blank">Facebook</a>, <a href="http://twitter.com/BloodBrosBBQ" target="_blank">Twitter</a>, and <a href="http://instagram.com/bloodbrosbbq" target="_blank">Instagram</a> for info on events, locations, days and times.</i><br />
<br />
<a href="http://www.urbanspoon.com/r/8/1930647/restaurant/Montrose/Blood-Bros-BBQ-Houston"><img alt="Blood Bros. BBQ on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1930647/biglogo.gif" style="border: none; height: 34px; width: 104px;" /></a>
<br />
<br />Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com0tag:blogger.com,1999:blog-3109307270828100006.post-41568835518780834212015-05-04T10:17:00.001-05:002015-08-19T15:14:14.191-05:002015 Houston Barbecue Festival - What It Means for Houston BBQ<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<span style="font-size: large;">I've had to take a few days to recover and let my thoughts settle after the 3rd Annual Houston </span><span style="font-size: large;">Barbecue </span><span style="font-size: large;">Festival. Though I was on site for almost 30 straight hours, it still seems like it all went by so quickly. So I spent the past few days reflecting on the event and the people, and what it means for Houston and BBQ in our area in general.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">A written report, even with photos, will never be able to capture the true essence and spirit of this significant gathering, what it means for Houston and its diverse BBQ community, and all the great people I met and was able to share the experience with over a two-day period. The volunteers I worked beside who gave their time and their sweat and their muscle to make sure this was a successful experience for all those attending were amazing. Our reward? Seeing all the guests "ooh" and "aah" over the offerings of the talented BBQ pitmasters and their crews, hearing people laugh and share stories about that one "amazing bite", and maybe getting a chance to sample a few bites here and there ourselves. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjG1n0eY_Gkz89q-h59pIfZoxIJIHaKkQSUWaRtxw8VDXrKtQ6G3TNEGzqFySX1TTTTJmDToqCV0JHORDDmFEp3vuvZKVbDQR6cTzw7ZBiCL9uRpeumPB8bX3lCGMHndL7zydOLoQ0m7U/s1600/DSC_1229-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjG1n0eY_Gkz89q-h59pIfZoxIJIHaKkQSUWaRtxw8VDXrKtQ6G3TNEGzqFySX1TTTTJmDToqCV0JHORDDmFEp3vuvZKVbDQR6cTzw7ZBiCL9uRpeumPB8bX3lCGMHndL7zydOLoQ0m7U/s1600/DSC_1229-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">J.C. and Kat going over last-minute details with some of the volunteers</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiduFFC1dwal-EjEtOAk4aQ_vmaKkfQGvANfzbfQuiL9SpqK6QMTIOL-7FWyJO3NGx-QTsudAwQ9cf65Aw7HTcUstoM4gGSfwToiieTQcDSXgxPeyz4KzosL0PxBHNkJWNbDSxKxrBtfxM/s1600/DSC_1227-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiduFFC1dwal-EjEtOAk4aQ_vmaKkfQGvANfzbfQuiL9SpqK6QMTIOL-7FWyJO3NGx-QTsudAwQ9cf65Aw7HTcUstoM4gGSfwToiieTQcDSXgxPeyz4KzosL0PxBHNkJWNbDSxKxrBtfxM/s1600/DSC_1227-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">J.R. and Richard, off on another mission for the set up</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">People often refer to the blogger community with disdain--we're "just a bunch of BBQ groupies" or "hangers-on", or "all hat, no cattle", as they used to say. </span><span style="font-size: large;">One thing for sure--I would not do this, or get involved in something like the Houston Barbecue Festival, if I wasn't truly proud of our Houston-area BBQ, or I didn't believe in what great BBQ represents to Texas, both culturally and socially. I wouldn't do it if I didn't believe in my ever-increasing BBQ family and want them to succeed. My hope is that my involvement and what I write and what I share on social media helps bring positive attention and respect to Houston BBQ and its people. Houston deserves it, the pitmasters and families that have toiled in this business for many years deserve it, and the young, upcoming, creative pitmasters deserve it too. <u>You are all doing great things</u>, and need to be recognized, locally and nationally. And the Houston Barbecue Festival is just the kind of venue to help move one of our greatest food assets even more into the spotlight.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblio7Z6_-G06GtW8xW-Wrli0jEC83TwfHAxyKd7s2QInJWeXefKNukdyV-VcqCefF-d301Pu8iRg0chevVDnGMo1yMJRYnI990cHbq2gFv1HcUuxGSfRqCruwSPRsY1UAWQfZymIrprk/s1600/DSC_1295-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblio7Z6_-G06GtW8xW-Wrli0jEC83TwfHAxyKd7s2QInJWeXefKNukdyV-VcqCefF-d301Pu8iRg0chevVDnGMo1yMJRYnI990cHbq2gFv1HcUuxGSfRqCruwSPRsY1UAWQfZymIrprk/s1600/DSC_1295-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><a href="http://www.facebook.com/BloodBrosBBQ" target="_blank">Blood Bros. BBQ</a>, young BBQ gunslingers in Houston</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span><span style="font-size: large;">If you follow me on <a href="http://www.facebook.com/scott.sandlin.54" target="_blank">Facebook</a>, <a href="http://twitter.com/TxArch" target="_blank">Twitter</a>, or <a href="http://instagram.com/txag86/" target="_blank">Instagram</a>, some of these pics might be repeats for you. Here are a few of these, plus more of my favorite shots from this event.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWB8SLaxaLberulSK5YOU46rEPaiA5PXer2tshgnv6-d6ghwOh52MOtDXMEfI92C6IxAxMNL0ADpyrwmI8Iuo0aclnj7nlT_s3mUqJ98y3IAk3rpLvdsXY4WRghBDsBUXkRJJOZTIhIoo/s1600/IMG_20150425_174825-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWB8SLaxaLberulSK5YOU46rEPaiA5PXer2tshgnv6-d6ghwOh52MOtDXMEfI92C6IxAxMNL0ADpyrwmI8Iuo0aclnj7nlT_s3mUqJ98y3IAk3rpLvdsXY4WRghBDsBUXkRJJOZTIhIoo/s1600/IMG_20150425_174825-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Patrick Feges firing up his burn barrel to make coals for his whole hog cook</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5cUV9JltACZ4WyPaD3oKIo5QsrgwHMEE1gYtMyU98Frno3MnnKT304PGx2SaQXC1TM6sp2hYyUwdylQNrnn4LQqNDhknv0slUr_xv0PNhyOZ2D-qvTKc7f5J7jYPfmOtQ8rn7SHHCqj4/s1600/IMG_20150425_185035-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5cUV9JltACZ4WyPaD3oKIo5QsrgwHMEE1gYtMyU98Frno3MnnKT304PGx2SaQXC1TM6sp2hYyUwdylQNrnn4LQqNDhknv0slUr_xv0PNhyOZ2D-qvTKc7f5J7jYPfmOtQ8rn7SHHCqj4/s1600/IMG_20150425_185035-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Quy of Blood Bros. BBQ getting brisket ready for the pit</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6fvIfMKwQf7Xu48YeOj_Dd52PXWyfLC8H2rs9oeFAuDp3NcaZru9wutJrM3jSRQVRDACoGGGHFtvA1y4acEP-uqgO6u8kZbM7JRmmKxxCJ3oSrPkc0qauvnQG8F4Il6JDbQEg30JG1I/s1600/IMG_20150425_200718-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6fvIfMKwQf7Xu48YeOj_Dd52PXWyfLC8H2rs9oeFAuDp3NcaZru9wutJrM3jSRQVRDACoGGGHFtvA1y4acEP-uqgO6u8kZbM7JRmmKxxCJ3oSrPkc0qauvnQG8F4Il6JDbQEg30JG1I/s1600/IMG_20150425_200718-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Texas sunset, night cook crews starting to ramp up their efforts for the big day</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIGKAqp6AbhIA94nS-heFhPYuixoJzEO_54Cf2vnDAdW-MsyY95wWI52SleO1Z2f_AOquexcxk1qGcH6wbOGfChH8hIGX0JSP3XkxpoYO4rlZl1xXe-DdDFQ7v5HXplAuVkzS_TAD4rw/s1600/IMG_20150427_102516-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIGKAqp6AbhIA94nS-heFhPYuixoJzEO_54Cf2vnDAdW-MsyY95wWI52SleO1Z2f_AOquexcxk1qGcH6wbOGfChH8hIGX0JSP3XkxpoYO4rlZl1xXe-DdDFQ7v5HXplAuVkzS_TAD4rw/s1600/IMG_20150427_102516-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Night cook, NRG Stadium</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXWL53-C2u3sicOJQBHon34nQB1XxfFeZXLruXLsc8gzmkGHMf9FNA5t18R7yeYxlVcUiZznlPlNdJRHEFpCF_J5XA7Z-AbhxUfEf_H4P1CRCFOzT0Uh57wzPRZ6fcr3kRD6LmP5vuyy8/s1600/IMG_20150425_215103_4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXWL53-C2u3sicOJQBHon34nQB1XxfFeZXLruXLsc8gzmkGHMf9FNA5t18R7yeYxlVcUiZznlPlNdJRHEFpCF_J5XA7Z-AbhxUfEf_H4P1CRCFOzT0Uh57wzPRZ6fcr3kRD6LmP5vuyy8/s1600/IMG_20150425_215103_4.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Hog box, burn barrel, smoke, and fog moving in</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBtDk_n5RxRgnQRAYcGgKGT4wDtsGgNt5RSNLeVTp2ouxFtpGkDf1jMYxeK4w_KvX5getF4-drEhkB1O8E2jzaGSqYjOSXx8NiID-Ui-D7bISJW8tv8WwjV9WTqvZpUSJe9e7jR-v_F54/s1600/IMG_20150425_213846-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBtDk_n5RxRgnQRAYcGgKGT4wDtsGgNt5RSNLeVTp2ouxFtpGkDf1jMYxeK4w_KvX5getF4-drEhkB1O8E2jzaGSqYjOSXx8NiID-Ui-D7bISJW8tv8WwjV9WTqvZpUSJe9e7jR-v_F54/s1600/IMG_20150425_213846-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Burn barrel, hog box, smoke, Pappa Charlies and Roegels beyond</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipL08kdLK-k1EYgdncovmru9fsJ2RqirJAySZzckdMzNMUN2szUfJ8fFFl_YXkWJ0csTxRseEE5D38eBIGFjjPlqbdx7MvGvLA0tzr_OJ2PSeryk2p_T5yu26wbjNkzGkQfzzqXSprjeU/s1600/DSC_1250-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipL08kdLK-k1EYgdncovmru9fsJ2RqirJAySZzckdMzNMUN2szUfJ8fFFl_YXkWJ0csTxRseEE5D38eBIGFjjPlqbdx7MvGvLA0tzr_OJ2PSeryk2p_T5yu26wbjNkzGkQfzzqXSprjeU/s1600/DSC_1250-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Taking a break at the night cook, and a surprise visit from Chef Erin!</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGWZV3y1tuIXavW77aWyV4q2qk5KgTm4EjGDXDBj2IFPndRgISTt69__h_E7W2hUpy4X2CKAhdzkoAH4j8Zd9jRQ3rVgzmS9QI6WQOq_TC_c-1JFIrdD5cg6hdUiplZUqDdo5WMmePIk/s1600/DSC_1279-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGWZV3y1tuIXavW77aWyV4q2qk5KgTm4EjGDXDBj2IFPndRgISTt69__h_E7W2hUpy4X2CKAhdzkoAH4j8Zd9jRQ3rVgzmS9QI6WQOq_TC_c-1JFIrdD5cg6hdUiplZUqDdo5WMmePIk/s1600/DSC_1279-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Wayne Mueller of Louie Mueller Barbecue getting a hand from friend Billy Durney of Hometown BBQ in Brooklyn, NY</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1p1GtG8frLgb-1aJyta00DLHIlccIsVXMyNxfCAMGYNlsq_AG2dTA4y8YTMrZPHSGk932GPdoS-dfdciDzlIYj3Fellwz4V5frZbufIDQYZFqrzcOi6LFmXT5eiNUTbOsfUPWJ6fXjjk/s1600/DSC_1315-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1p1GtG8frLgb-1aJyta00DLHIlccIsVXMyNxfCAMGYNlsq_AG2dTA4y8YTMrZPHSGk932GPdoS-dfdciDzlIYj3Fellwz4V5frZbufIDQYZFqrzcOi6LFmXT5eiNUTbOsfUPWJ6fXjjk/s1600/DSC_1315-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Brothers in BBQ</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-pzRXmPjWzFvLPlibS1xZLb8unXnzMh4KTuU7eG6lvtwx2l4c8s_0n95zTH0BNy5MOg_u61EyU-XOuhz2EoOpqWyCKmScLSw58jSuvBv73W6Ox8Jb7WZP5la1FmNOPcPV6EeGsVFv64/s1600/DSC_1302-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-pzRXmPjWzFvLPlibS1xZLb8unXnzMh4KTuU7eG6lvtwx2l4c8s_0n95zTH0BNy5MOg_u61EyU-XOuhz2EoOpqWyCKmScLSw58jSuvBv73W6Ox8Jb7WZP5la1FmNOPcPV6EeGsVFv64/s1600/DSC_1302-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><a href="http://twitter.com/BBQBryan" target="_blank">@BBQBryan</a>, rockin' the Google Glass. Danny of <a href="http://twitter.com/TexasBrewAndBBQ" target="_blank">Texas Brew & BBQ</a> beyond.</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ON9dRrUQDd_LxHucUN3zIfRIz5YlS9iM4ZgtCg4wCGoXez89h5cEM8wKGgh7KeykLDYQLY3VJ4JBHDeOSs55yzwl8GoeyN54D-6an2WE7DyNYEdaQUBTkaDLR0FlMqgeoJCC6sh7Wok/s1600/DSC_1312-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ON9dRrUQDd_LxHucUN3zIfRIz5YlS9iM4ZgtCg4wCGoXez89h5cEM8wKGgh7KeykLDYQLY3VJ4JBHDeOSs55yzwl8GoeyN54D-6an2WE7DyNYEdaQUBTkaDLR0FlMqgeoJCC6sh7Wok/s1600/DSC_1312-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Daniel Vaughn of Texas Monthly with Wayne Kammerl of The Brisket House</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZhNvtiCbby-Jk_XLYhKTcRBj5y6HzC4E7d7du0FqydHrzHU43A85eZVohyP8KKWcQ1HywGgxsNavc7gtINkDNUiFlYHGy__ZZQplAA06801O6V3Fs5Tn35-RA5t_exHWQosfl71y4sU/s1600/DSC_0400-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZhNvtiCbby-Jk_XLYhKTcRBj5y6HzC4E7d7du0FqydHrzHU43A85eZVohyP8KKWcQ1HywGgxsNavc7gtINkDNUiFlYHGy__ZZQplAA06801O6V3Fs5Tn35-RA5t_exHWQosfl71y4sU/s1600/DSC_0400-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Greg Gatlin of Gatlin's BBQ, always with a smile, lovin' what he does</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfngca3JCIDwnTNPEM5jO2nMqBVevnbhEJ-adt1iOI_63tj5MRw6CJHOq2H4xhyphenhyphenaM_pp23F34J4sOREE2htJ9doWUhVJR5Unnq2XtZHWCnGjZhTxmEl3MSWxcxEd7kSWNMirckHC1t9E/s1600/DSC_0405-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfngca3JCIDwnTNPEM5jO2nMqBVevnbhEJ-adt1iOI_63tj5MRw6CJHOq2H4xhyphenhyphenaM_pp23F34J4sOREE2htJ9doWUhVJR5Unnq2XtZHWCnGjZhTxmEl3MSWxcxEd7kSWNMirckHC1t9E/s1600/DSC_0405-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Thomas Abramowicz of The Beast (Paris, France), with Daniel Vaughn and David Hale Smith</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY89-eXued4UtGx7cMWWAx1dCKuvgHbmp9bZj2FdTJCrEAGK0wm0zdohF1GtTShzgbni2q8QROltJwdX1xbFrSlZCqvs4LGMz94V6XvjyXbSFbRJTEmlCjtgqbxj-62QZqWSWF-YCU2Aw/s1600/DSC_1299-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY89-eXued4UtGx7cMWWAx1dCKuvgHbmp9bZj2FdTJCrEAGK0wm0zdohF1GtTShzgbni2q8QROltJwdX1xbFrSlZCqvs4LGMz94V6XvjyXbSFbRJTEmlCjtgqbxj-62QZqWSWF-YCU2Aw/s1600/DSC_1299-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Patrick Feges of Feges BBQ with half of his whole hog from <a href="http://www.blackhillmeats.com/" target="_blank">Black Hill Ranch</a></span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk3phLH9WkuLnLAao-DHtjthYogxiuuXL-FJju4EAYoO77K0ucTOHR7cQJfP77bt8H9JmnaDYbaQeFi9gL1L1pauNe-iLUvQk5OniIoAKOKWoSGP5EBQijTSaeqTHX-Y4nbvDnu5XTfjo/s1600/DSC_0399-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk3phLH9WkuLnLAao-DHtjthYogxiuuXL-FJju4EAYoO77K0ucTOHR7cQJfP77bt8H9JmnaDYbaQeFi9gL1L1pauNe-iLUvQk5OniIoAKOKWoSGP5EBQijTSaeqTHX-Y4nbvDnu5XTfjo/s1600/DSC_0399-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Lily Jang and Kelley Louis, friends having a good time.</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmE-CeS8sRkzmTAFAoDzTy7j2LcQg-vyfDf5Esl2-NWJmPgjDLiHBM9Hl_XNrO7ldtNiU54JkQID5KBhb0Vm6LNwYPUQS3HeA9ajWnVDKxszh3C5uXIg0eMOdFNLKO_JidsCYukuT31U/s1600/DSC_0390-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmE-CeS8sRkzmTAFAoDzTy7j2LcQg-vyfDf5Esl2-NWJmPgjDLiHBM9Hl_XNrO7ldtNiU54JkQID5KBhb0Vm6LNwYPUQS3HeA9ajWnVDKxszh3C5uXIg0eMOdFNLKO_JidsCYukuT31U/s1600/DSC_0390-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Spring Creek Barbeque</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEOJd8Gdt-aREcCXFomT3btyaEk5rq7Jh6mIj-gwNhXhBjo1ZvT2fV_ShnXTo3m1gsg6dFOk_6HIfg7SSGAOi7ZRfqIE0oegpONe3Efw40_iAGc1zZ0Dxou4y-WAomkjPnrdzQKJ8UKV8/s1600/DSC_0384-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEOJd8Gdt-aREcCXFomT3btyaEk5rq7Jh6mIj-gwNhXhBjo1ZvT2fV_ShnXTo3m1gsg6dFOk_6HIfg7SSGAOi7ZRfqIE0oegpONe3Efw40_iAGc1zZ0Dxou4y-WAomkjPnrdzQKJ8UKV8/s1600/DSC_0384-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Whole hog from Feges BBQ</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ukf8jd9BKxE3724BFRk49nHWQuurzdAxhRGZYbQZv4yXHJy-lMit4a5FgkhAduR0l4PLErtsLWWbO2zvjbbEIXPEUoyGU50XkSQltCScl3nfqxdbvzHthq5si290UjRfDcDLXGRydb8/s1600/DSC_1290-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ukf8jd9BKxE3724BFRk49nHWQuurzdAxhRGZYbQZv4yXHJy-lMit4a5FgkhAduR0l4PLErtsLWWbO2zvjbbEIXPEUoyGU50XkSQltCScl3nfqxdbvzHthq5si290UjRfDcDLXGRydb8/s1600/DSC_1290-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Beautiful boneless beef rib burnt ends from Killen's BBQ</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtdjejqx7zhXTWnQecaz7AF448U9pg9aieyh2bTLzgeiMOPyKAKCBGhO9JokI6tLJTESRPwYitAqM1R7_2TdEwrw_CA38jhjzveMoHBj2tZ869CGqOHOvVuuA7YabO2OZh7g4mU0Pck3M/s1600/DSC_0397-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtdjejqx7zhXTWnQecaz7AF448U9pg9aieyh2bTLzgeiMOPyKAKCBGhO9JokI6tLJTESRPwYitAqM1R7_2TdEwrw_CA38jhjzveMoHBj2tZ869CGqOHOvVuuA7YabO2OZh7g4mU0Pck3M/s1600/DSC_0397-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Boneless beef rib burnt end, and sausage, from Killen's BBQ</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAkfBed_xJfzZX7MTDF0FphGueZtih_uHEosktgt_Z62oc9gY3jxh_WG9vgJM6TUz0ruO6H83H6QSZE1E2TBS3svbx4ztxPe-EMaWebweYLswdAP32wvB1dhyphenhyphenEwPPXoZxhYcBOuBaat1k/s1600/DSC_1276-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAkfBed_xJfzZX7MTDF0FphGueZtih_uHEosktgt_Z62oc9gY3jxh_WG9vgJM6TUz0ruO6H83H6QSZE1E2TBS3svbx4ztxPe-EMaWebweYLswdAP32wvB1dhyphenhyphenEwPPXoZxhYcBOuBaat1k/s1600/DSC_1276-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">44 Farms beef <u>sparerib</u> from Tin Roof BBQ</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPmvhh61p4q_8gjnRxkwY6Sjo2Qcfpv_lWLXLSgZSf_JKNvpO9ZhYmQ_X0e3cQ66DcdKeqUiiCXZpm84h0ZfLgS0_BW0Fv5LV88SYK_EZiBIKi5mqETt2QJAyRAnT_VrWhmklzKn9r5PI/s1600/DSC_0380-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPmvhh61p4q_8gjnRxkwY6Sjo2Qcfpv_lWLXLSgZSf_JKNvpO9ZhYmQ_X0e3cQ66DcdKeqUiiCXZpm84h0ZfLgS0_BW0Fv5LV88SYK_EZiBIKi5mqETt2QJAyRAnT_VrWhmklzKn9r5PI/s1600/DSC_0380-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fried corn-on-the-cob from Ray's BBQ Shack</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNyK48duMQe-BFw8GT4Ig_KwrpD5bdw5xCFCl4ih9eiRHbLs3OwbAsghx6D3Ji_UpXrE1fa-E3Zfa16qjUjWk8Lf42V1sPgx377JjWABJ8vPNvHtY2kQxlAFs1AoQu-sn6CqR88mXmWxQ/s1600/DSC_1270-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNyK48duMQe-BFw8GT4Ig_KwrpD5bdw5xCFCl4ih9eiRHbLs3OwbAsghx6D3Ji_UpXrE1fa-E3Zfa16qjUjWk8Lf42V1sPgx377JjWABJ8vPNvHtY2kQxlAFs1AoQu-sn6CqR88mXmWxQ/s1600/DSC_1270-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Boudin, Ray's BBQ Shack</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQa4oE0hslXG9s0m6O_Y7FKpYpatbh9C_FC1au-NfVAf9MnitUTAs2pZSx8fncPeE3M6zt0sgJRtOBB09BWtdG1_X6QnpebB4e7GJsWV1eISKfwpA6O0PFFZxQsIf9RInFcPsPyxSxUfc/s1600/IMG_20150426_080444-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQa4oE0hslXG9s0m6O_Y7FKpYpatbh9C_FC1au-NfVAf9MnitUTAs2pZSx8fncPeE3M6zt0sgJRtOBB09BWtdG1_X6QnpebB4e7GJsWV1eISKfwpA6O0PFFZxQsIf9RInFcPsPyxSxUfc/s1600/IMG_20150426_080444-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">44 Farms beef ribs by Blood Bros. BBQ</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjolyDjc67sQXNvwAex-K8o_7pyj68OqgTQ8dACnFXhGKwf5qDRUNNyYkgLN4zCFXEYI_U5xspTyYQMPEmnZASgy0gr8BXaMNx8wAgKam0_fqKhxlooKsxGNQ-BgT-EVw6jlxo7oq-LuA8/s1600/DSC_1273-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjolyDjc67sQXNvwAex-K8o_7pyj68OqgTQ8dACnFXhGKwf5qDRUNNyYkgLN4zCFXEYI_U5xspTyYQMPEmnZASgy0gr8BXaMNx8wAgKam0_fqKhxlooKsxGNQ-BgT-EVw6jlxo7oq-LuA8/s1600/DSC_1273-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Killen's BBQ preps boneless beef short ribs for burnt ends</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLy51LmFa1OexYeU4Vm61FCwxbBl9D_DqVO7Ews8qaMZNjPOcxKgwdmbZhwTfQzmpQJp0S5PIzBUj7dzOoVp9ShdJBrbMyBnHzx2JOj871lYuQdf2hT4YIMNeT31vHUnPUqFw8qKbymi8/s1600/DSC_1292-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLy51LmFa1OexYeU4Vm61FCwxbBl9D_DqVO7Ews8qaMZNjPOcxKgwdmbZhwTfQzmpQJp0S5PIzBUj7dzOoVp9ShdJBrbMyBnHzx2JOj871lYuQdf2hT4YIMNeT31vHUnPUqFw8qKbymi8/s1600/DSC_1292-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Brisket-stuffed, bacon-wrapped jalapenos from Spring Creek Barbeque</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">In summary, here is a short list of a few of my more memorable bites from this year's Festival:</span><br />
<ul>
<li><span style="font-size: large;">Brisket, overall: <a href="http://www.pappacharliesbbq.com/" target="_blank">Pappa Charlie's Barbeque</a>, <a href="http://www.facebook.com/BloodBrosBBQ" target="_blank">Blood Bros. BBQ</a>, <a href="http://www.louiemuellerbarbecue.com/" target="_blank">Louie Mueller Barbecue</a></span></li>
<li><span style="font-size: large;">Brisket, lean: <a href="http://www.roegelsbarbecue.com/" target="_blank">Roegel's Barbecue</a>, hands down.</span></li>
<li><span style="font-size: large;">Sausage: <a href="http://www.killensbarbecue.com/" target="_blank">Killen's BBQ</a>, followed closely by <a href="http://thebriskethouse.com/" target="_blank">The Brisket House</a> and <a href="http://southsidemarket.com/" target="_blank">Southside Market and BBQ</a></span></li>
<li><span style="font-size: large;">Lamb: chile rubbed lamb sliders from <a href="http://www.pappacharliesbbq.com/" target="_blank">Pappa Charlie's</a>, and lamb pops from <a href="http://www.louiemuellerbarbecue.com/" target="_blank">Louie Mueller Barbecue</a></span></li>
<li><span style="font-size: large;">Unique Beef bites: <a href="http://www.44farms.com/" target="_blank">44 Farms</a> beef sparerib from <a href="http://tinroofbbqtexas.com/" target="_blank">Tin Roof BBQ</a>, beef belly from <a href="http://www.killensbarbecue.com/" target="_blank">Killen's BBQ</a>, barbacoa from <a href="http://www.facebook.com/pages/Gerardos-Drive-In/150039567730" target="_blank">Gerardo's</a>, brisket tacos from <a href="http://www.facebook.com/elburroandthebull" target="_blank">El Burro & the Bull</a></span></li>
<li><span style="font-size: large;">Unique Pork: whole hog from <a href="http://www.facebook.com/FegesBBQ" target="_blank">Feges BBQ</a>, and the boudin-stuffed pork roll from <a href="http://www.corkscrewbbq.com/" target="_blank">Corkscrew BBQ</a></span></li>
<li><span style="font-size: large;">Pork Spareribs: <a href="http://gatlinsbbq.com/" target="_blank">Gatlin's BBQ</a>, <a href="http://thebriskethouse.com/" target="_blank">The Brisket House</a>, <a href="http://www.brooksplacebbq.com/" target="_blank">Brooks' Place</a></span></li>
<li><span style="font-size: large;">Turkey: <a href="http://www.pappacharliesbbq.com/" target="_blank">Pappa Charlie's</a>, and <a href="http://tinroofbbqtexas.com/" target="_blank">Tin Roof BBQ</a></span></li>
<li><span style="font-size: large;">Memorable sides: fried mac-n-cheese brisket balls from <a href="http://oakleafsmokehouse.com/" target="_blank">Oak Leaf Smokehouse</a>, bacon-wrapped brisket stuffed jalapenos from <a href="http://www.springcreekbarbeque.com/" target="_blank">Spring Creek BBQ</a>, fried corn-on-the-cob from <a href="http://www.raysbbqshack.com/" target="_blank">Ray's BBQ Shack</a>, roasted cream corn from <a href="http://www.facebook.com/BloodBrosBBQ" target="_blank">Blood Bros. BBQ</a></span></li>
</ul>
<br />
<span style="font-size: large;">Yes, our BBQ is spread out all over the place, and sometimes our nightmare traffic makes it hard to get to. Guess what--big cities have traffic, but so do the smaller cities (have you tried driving around Austin lately?). It's 50 miles from Corkscrew to Killen's, two of our more popular local destinations. If you're from out of town, it can be tough if you want to hit more than one of the more popular BBQ spots, unless you happen to be here for a few days. There are great places in between, and despite their recent rise in popularity, they tend to be known to a limited number of folks. Hopefully, the Houston Barbecue Festival brought some of these places to the attention of many more people in our area and beyond. Make it a point to seek these places out; they're open most days, and rarely will you find the long lines you see at the better-known joints. And I'll let you in on a little secret: there are even more great BBQ places in our area than featured here or at the Festival.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">If you need help finding them, let me know.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I promise you won't be disappointed.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">- Scott</span><br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxVM-CuUzEkVKsQfvVjPukj_FDJT-R2Qrfd_cv2xIaDSbDhesbuP610tVL8ebU60GjmXOSd24xLKGK-ZPLLl0kzCpMSfxRyYLdDC1kUPFuzotTPQbPt79xefeNG4eadkOv5r0AqPvA8E/s1600/DSC_0417-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxVM-CuUzEkVKsQfvVjPukj_FDJT-R2Qrfd_cv2xIaDSbDhesbuP610tVL8ebU60GjmXOSd24xLKGK-ZPLLl0kzCpMSfxRyYLdDC1kUPFuzotTPQbPt79xefeNG4eadkOv5r0AqPvA8E/s1600/DSC_0417-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">That's a wrap for this year. Can't wait until the 2016 Houston BBQ Festival!</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<i>All pictures (c) Scott Sandlin, Texas Pit Quest. All rights reserved.</i><span style="font-size: large;"><br /></span><br />
<i><br /></i>Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com4tag:blogger.com,1999:blog-3109307270828100006.post-24146105286449261832015-04-20T12:23:00.004-05:002015-08-19T15:15:19.772-05:0010 Texas BBQ Joints in One Day, 500 Miles of Barbecue<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Is it possible to visit and eat at <u>ten</u> Texas BBQ Joints in one day?</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Not only is it possible, but entirely achievable, and we proved it this past Saturday on a 523-mile round trip, Texas back road BBQ Quest. We actually stopped at 11 places, but one was sold out, so we were just able to sample 10. And we passed many others, so logistically it would have been easy to extend it to as many as 15, maybe more.</span><br />
<br />
<span style="font-size: large;">To pull this off, <a href="http://twitter.com/BBQBryan" target="_blank">@BBQBryan</a>, <a href="http://twitter.com/HoustonFed" target="_blank">@HoustonFed</a> and I knew we had to have a system and the discipline to stick to it. It isn't possible to do this if everyone orders individually (or very affordable). Our basic plan was to get no more than a Trinity sample--a couple of slices of brisket, one sausage link, and one sparerib at each location, and split it between the three of us. Remarkably, this turned out to be no more than about $11 at most places we visited. We stuck to the plan for the most part, and at the end of the day, we were still doing (feeling) well, and imagined we could have added two or three more stops.</span><br />
<br />
<span style="font-size: large;"><a href="http://twitter.com/HoustonFed" target="_blank">@HoustonFed</a> has a comprehensive write-up posted at <a href="http://www.houstonfed.com/2015/04/tips-for-texas-barbecue-road-tripping.html?m=0" target="_blank">his blog</a> of our trip and things to consider if you are interested in taking on something like this yourselves. Here are a few tips of my own:</span><br />
<br />
<ol>
<li><span style="font-size: large;">Take 3 or 4 people. You need to split your order so you don't take on too much at any one stop, even though they're small. Order extra to-go if you find something you especially like.</span></li>
<li><span style="font-size: large;">Try to stick to water or tea; refrain from the soda or beer, as appealing as it may be. It takes up too much real estate that you'll need if you want a sample at ten (or more) stops. Save your beer for the last stop to celebrate what you've accomplished!</span></li>
<li><span style="font-size: large;">Don't get tempted by the sides--also a space killer. Get some to-go so you can try them later at home. Or at least limit it to just one bite.</span></li>
<li><span style="font-size: large;">Include a couple of segments with a little more distance between them. You'll be glad to have the extra digestion time to help you make it to the end.</span></li>
</ol>
<br />
<br />
<span style="font-size: large;"><b><a href="http://www.citymarketsch.com/" target="_blank">City Market, Schulenburg</a></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FLmAsMHys6Ou0fTpsUKg1Vhu7JCNcegxFOPri9OLf1hyphenhyphenM6oKieGgdNUbPQ7TToOEuoTLci-eCAMbSnMW8Z4C0oEbtyo6cXcn5s7Mg-acwpNmPGDi70X6whrO14IiGGWJ-sJ0KCLwn4o/s1600/DSC_1048.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FLmAsMHys6Ou0fTpsUKg1Vhu7JCNcegxFOPri9OLf1hyphenhyphenM6oKieGgdNUbPQ7TToOEuoTLci-eCAMbSnMW8Z4C0oEbtyo6cXcn5s7Mg-acwpNmPGDi70X6whrO14IiGGWJ-sJ0KCLwn4o/s1600/DSC_1048.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">City Market, Schulenburg. </span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">We hit our first stop of the day about 8:15 am, just after City Market opened. Sausage was ready, but the day's briskets were not quite done. We did get to try a few early, end-cut brisket samples, which turned out to be pretty tasty. This is a functioning meat market, and they are well-known for their house-made wieners. City Market is worth the detour off of I-10 for their "better-than-highway food" product and hospitality.</span>
<span style="font-size: large;"><br /></span>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChAhHVNRsN81dpxiBMY6Wornm97PZEobNwB4odCSzqXsbSVYNPqSziZ1oljrTh7XUUFqQgWYiQfUDM6EzLxtecFeMALNI5_wJvIoj_0nWZsmDUsWCg6UqLdx9E8f200UB7Q0lFMMmEF4/s1600/DSC_1047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChAhHVNRsN81dpxiBMY6Wornm97PZEobNwB4odCSzqXsbSVYNPqSziZ1oljrTh7XUUFqQgWYiQfUDM6EzLxtecFeMALNI5_wJvIoj_0nWZsmDUsWCg6UqLdx9E8f200UB7Q0lFMMmEF4/s1600/DSC_1047.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Interior at City Market</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlFJgWIlyuTvY1vrRSa9kQbXbeewglKLvlKBB7UyhX9PzOxIRxxau5AizciUBDSYQLR6vkOtgbE1H9SiKAg_XQ34aSjRz5HtIwvqv9MMIDS07ebRvxgj6fQWDQu0sq-4uzwnpQ48lMs84/s1600/DSC_1039.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlFJgWIlyuTvY1vrRSa9kQbXbeewglKLvlKBB7UyhX9PzOxIRxxau5AizciUBDSYQLR6vkOtgbE1H9SiKAg_XQ34aSjRz5HtIwvqv9MMIDS07ebRvxgj6fQWDQu0sq-4uzwnpQ48lMs84/s1600/DSC_1039.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Wood-fired pits at City Market</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgarXhZ0T0WxcUaIqkHA42jfNQtphsuW-kq5fW-fGPDYhd_COjUpQ2CEbdxxKJDPIsEEEoBfOsqq5BJSRzp2WjoopDJHcstLH1jw9VjjHk4OB2MoXKQIBk33R9D17MfivR-WyeVl7z5CEE/s1600/DSC_1043.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgarXhZ0T0WxcUaIqkHA42jfNQtphsuW-kq5fW-fGPDYhd_COjUpQ2CEbdxxKJDPIsEEEoBfOsqq5BJSRzp2WjoopDJHcstLH1jw9VjjHk4OB2MoXKQIBk33R9D17MfivR-WyeVl7z5CEE/s1600/DSC_1043.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Nice looking City Market brisket for our first brisket shot of the day</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><a href="http://www.facebook.com/prausesmeatmarket" target="_blank"><b>Prause Meat Market, La Grange</b></a></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DYKEVLd4k92oSGKsdvvaUp7ef8ihqNHux10dR7y4_QWOFVtz54xmeZrxja2sqTDueadYjZAhprhWX1TIqEa1Z58hrxJzUY_IJOn9SfxFUn2BSz83v2whKSPY_uzRVSCkmpKmmt3G-Po/s1600/DSC_1049.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DYKEVLd4k92oSGKsdvvaUp7ef8ihqNHux10dR7y4_QWOFVtz54xmeZrxja2sqTDueadYjZAhprhWX1TIqEa1Z58hrxJzUY_IJOn9SfxFUn2BSz83v2whKSPY_uzRVSCkmpKmmt3G-Po/s1600/DSC_1049.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Prause Meat Market in La Grange, on the downtown square. In operation at this location since 1953.</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Prause Meat Market is a functioning meat butchering and sales business. The pits are in the smokehouse in the back of the building. Great-grandfather Arnold Prause opened the first Prause Meat Market in 1904. They moved to this current location on the downtown square in 1953, now operated by the fourth generation of Prauses.</span><br />
<br />
<span style="font-size: large;">We ended up with a sausage sample, which was all that was ready when we arrived. Crispy skin with a good snap, a juicy combination of beef and pork--very good. We will be back another day to try their brisket, ribs and pork roll. Kathy Prause asked us to follow her to the back, where we found Mark Prause busy tending the pits and giving one final mop to their other products. Mark was happy to show us around the smokehouse and share stories about the operation and the historic pits.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBmXWWt-ItCKdD3kQeNVkGhoRluohuAzKo4NvDQ3CQbcPkiIgfkZkarude1QC536IYsG-Om5admdZg83kAwyx3z10GX-NXW8ObBepvOiGO3GEPQAZ-2zbWire4H8gvpR46CuIfLlOJ5YE/s1600/DSC_1052.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBmXWWt-ItCKdD3kQeNVkGhoRluohuAzKo4NvDQ3CQbcPkiIgfkZkarude1QC536IYsG-Om5admdZg83kAwyx3z10GX-NXW8ObBepvOiGO3GEPQAZ-2zbWire4H8gvpR46CuIfLlOJ5YE/s1600/DSC_1052.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Gary Prause at work in the market</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4MhqvEzgQRgPXJGZ5yHiklq-FmErRZSePPjJUXNJmjUzGIw4GZhQxnxI4VG7SzG5An4U6kY9D8C0nQGluSEu29OlRWhT36xeVD3-Mob4FQ5Um0ApWarEKPHl9mwDJbSkoYsChgXwX8Ag/s1600/DSC_1057.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4MhqvEzgQRgPXJGZ5yHiklq-FmErRZSePPjJUXNJmjUzGIw4GZhQxnxI4VG7SzG5An4U6kY9D8C0nQGluSEu29OlRWhT36xeVD3-Mob4FQ5Um0ApWarEKPHl9mwDJbSkoYsChgXwX8Ag/s1600/DSC_1057.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Some stories in the pits at Prause, for sure. Mark Prause at the pit.</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoMKbcG5wS8hylNYJRWW1Tt3TgxWmojgUEKzjuzpjLt6mMLXoLVZFQW1ww0MVq8y7o1kjwyK8hrQ6ioe845Lx5ajNT8z9_jt7BVhvNNxXDC2MTzgGiXn-1q0HgZXD98tE12zjADHUULWw/s1600/DSC_1060.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoMKbcG5wS8hylNYJRWW1Tt3TgxWmojgUEKzjuzpjLt6mMLXoLVZFQW1ww0MVq8y7o1kjwyK8hrQ6ioe845Lx5ajNT8z9_jt7BVhvNNxXDC2MTzgGiXn-1q0HgZXD98tE12zjADHUULWw/s1600/DSC_1060.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sausages on the pit at Prause, ready to turn</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><a href="http://zimmerhanzelsbarbeque.com/" target="_blank">Zimmerhanzel's BBQ, Smithville</a></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCLUEovm3bTFA9I4XtK0Jo4j8eJy5qboQvIExVLX6CBbw7qfWdnirgWqx2EE0_n_pZ05DkWZ0PGLAOkbJWd7ZGLBj6mhJwXV1N3WSdQ5cnljtEP9J-_-OF-IS4tSzch-uxv801s78LWc4/s1600/DSC_1068.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCLUEovm3bTFA9I4XtK0Jo4j8eJy5qboQvIExVLX6CBbw7qfWdnirgWqx2EE0_n_pZ05DkWZ0PGLAOkbJWd7ZGLBj6mhJwXV1N3WSdQ5cnljtEP9J-_-OF-IS4tSzch-uxv801s78LWc4/s1600/DSC_1068.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Zimmerhanzel's BBQ, Smithville</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Zimmerhanzel's has a reputation for their sausage, and for selling out on Saturdays, so we planned them as one of our early stops. The brisket, spareribs, and sausage were all very good, with the standout for us being their all-beef sausage. It was still packed with enough fat to stay juicy, and a really good spice balance that paired well with the beef. This was probably the best sausage we had all day. We had to pick up a few extra to take home.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-L3IqFm1_Kr9RTuefXr5EqgkxDV2us1UceuLiUdC7W44JHhOmrZzvyNfujpUi700v_s80VF2z53XpVVHePN88TlYfyFmvfkSpruboyCubhtVHSVGK3XTHGlggxGiqZ9GcBBIQohctcho/s1600/DSC_1077.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-L3IqFm1_Kr9RTuefXr5EqgkxDV2us1UceuLiUdC7W44JHhOmrZzvyNfujpUi700v_s80VF2z53XpVVHePN88TlYfyFmvfkSpruboyCubhtVHSVGK3XTHGlggxGiqZ9GcBBIQohctcho/s1600/DSC_1077.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Lining up at Zimmerhanzel's</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9a1Ch43K67rjkGmBDOA4XAZulgUhUkzlShayYzKSI9L_Jpeo0I3D50IB6XxFJg3CyFNtGZdtNhxX5r0j7HspwhIkmCoPIZbxse1KXQ3puZIqhZcCrMLT5ES3Tlim19rNXXdlEgZCHUmE/s1600/DSC_1073.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9a1Ch43K67rjkGmBDOA4XAZulgUhUkzlShayYzKSI9L_Jpeo0I3D50IB6XxFJg3CyFNtGZdtNhxX5r0j7HspwhIkmCoPIZbxse1KXQ3puZIqhZcCrMLT5ES3Tlim19rNXXdlEgZCHUmE/s1600/DSC_1073.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sausage and brisket at Zimmerhanzel's; that all-beef sausage was a hit</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcXjOpszoAqTUURcPm3eaca3MNbm0xenJScyT7raCG8CD-IUQHF83nl-3ClV1m9WPl8cP1Kewj5DCsQfkVY6hL80Eij3N_lRQ4pUZp0npNIATwYsEuNyzWzpwxdYtN8pS5y5uCKBgHGcU/s1600/DSC_1076.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcXjOpszoAqTUURcPm3eaca3MNbm0xenJScyT7raCG8CD-IUQHF83nl-3ClV1m9WPl8cP1Kewj5DCsQfkVY6hL80Eij3N_lRQ4pUZp0npNIATwYsEuNyzWzpwxdYtN8pS5y5uCKBgHGcU/s1600/DSC_1076.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Some great spareribs at Zimmerhanzel's</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><a href="https://squareup.com/market/crust-llc" target="_blank">Pieous, Austin</a></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5u31Qdvtxp5B5s53gnROOv2fT4fRJBCM5vhmP2YE8rPmKZ9FfmNvqdXUhOpDZwN6acT8wxOWt4ybG41LHlDPybcqbDZutxxAewQoI7ifoYRlKnPgr5E8oE2sTmvHlPez0lWpSWKYDSbc/s1600/IMAG0820.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5u31Qdvtxp5B5s53gnROOv2fT4fRJBCM5vhmP2YE8rPmKZ9FfmNvqdXUhOpDZwN6acT8wxOWt4ybG41LHlDPybcqbDZutxxAewQoI7ifoYRlKnPgr5E8oE2sTmvHlPez0lWpSWKYDSbc/s1600/IMAG0820.jpg" width="422" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pieous, SW of Austin on 290</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Pieous is not a BBQ joint, but we had been hearing of their spectacular house-smoked pastrami for some time. (Pastrami is brisket, right?) It turned out the word on the street was truth--this was a great pastrami, and immediately had us looking forward to our next visit. I can't wait to try it on one of their wood-fired pizzas or sandwiches. The beef is brined pastrami-style, the final seasonings applied, and then smoked, all in-house. It turns out the building was a barbecue restaurant in a previous life, and the smoker was still in place when it was acquired by Pieous. The owner, Josh, decided to put it to good use, and started developing and turning out pastrami. Similar in some ways to peppery Central Texas BBQ brisket, but with a completely different flavor profile. This pastrami is excellent--tender, and almost delicate, and bursting with flavor from the brine and other seasonings. Pass the mustard!</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiofM0tRm_qBuL78qtkzAtB6IHSj47kPuZyKSKTynQaB98E2VpvQUqNBow0YGtDAiIYDDBqec0Q2omAJj-dsY3CGn4JR21naTa2TIWvktoZ2CR-gGsf16Zyr0gxdx3jS-CbdzH4RUe_Z1k/s1600/DSC_1084.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiofM0tRm_qBuL78qtkzAtB6IHSj47kPuZyKSKTynQaB98E2VpvQUqNBow0YGtDAiIYDDBqec0Q2omAJj-dsY3CGn4JR21naTa2TIWvktoZ2CR-gGsf16Zyr0gxdx3jS-CbdzH4RUe_Z1k/s1600/DSC_1084.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Interior at Pieous</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-buWNH16efVv_XyYYkvq1lCMcR0axuyShFMV9iJ8xqHXQxs78G3xUvcGYdUofaYxVxRRVx1fzAmNdweQp5upQEdzYlMA79uXDiyovxhwqFgZDxgjhl23gkE1AXHtoXXR2j1HeyyC9aks/s1600/DSC_1083.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-buWNH16efVv_XyYYkvq1lCMcR0axuyShFMV9iJ8xqHXQxs78G3xUvcGYdUofaYxVxRRVx1fzAmNdweQp5upQEdzYlMA79uXDiyovxhwqFgZDxgjhl23gkE1AXHtoXXR2j1HeyyC9aks/s1600/DSC_1083.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pieous' wood-fired pizza oven</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRxWhw0caGBb5v4GWjxi8BBiXpME3z100LBaplGTAANeIh6n2kSxsjWK7YwsSpXwwKF8Xl_LXX0DItST_XChKBrnJ0djutacE8B26rB9NwavXMGNUZ9Fq_5fQmPgDIfmTZwHzb4lZJEw/s1600/DSC_1085.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRxWhw0caGBb5v4GWjxi8BBiXpME3z100LBaplGTAANeIh6n2kSxsjWK7YwsSpXwwKF8Xl_LXX0DItST_XChKBrnJ0djutacE8B26rB9NwavXMGNUZ9Fq_5fQmPgDIfmTZwHzb4lZJEw/s1600/DSC_1085.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The house-smoked pastrami from Pieous was truly incredible</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><a href="http://www.schmidtfamilybarbecue.com/" target="_blank">Schmidt Family Barbecue, Bee Cave</a></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2QpjC24iMbZEtbms5kdnaAapjvKbs_pF6OEQs8YUplmvrfSd3uWwi5_mpVR5mhGqHuk7Vy-svHPkvLLAOdzruhxuNWEYYKKPJ1l0RgTZ2NJYMH-LlxAPE48xJOWXTxFcKsS16jI0jak/s1600/DSC_1089.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2QpjC24iMbZEtbms5kdnaAapjvKbs_pF6OEQs8YUplmvrfSd3uWwi5_mpVR5mhGqHuk7Vy-svHPkvLLAOdzruhxuNWEYYKKPJ1l0RgTZ2NJYMH-LlxAPE48xJOWXTxFcKsS16jI0jak/s1600/DSC_1089.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Schmidt Family Barbecue, Bee Cave</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Our stop at Schmidt Family Barbecue happened to coincide with the noon hour, and beer on ice in the waiting line was too tempting to pass up. We were able to try a couple of great beers from local breweries, <a href="http://www.texmexbeer.com/" target="_blank">Twisted X</a> Premium Lager and <a href="http://www.infamousbrewing.com/" target="_blank">Infamous Brewing Company's</a> Hijack Cream Ale. We ordered our brisket, sausage and rib, and pronounced each as very good. We were also able to spend some time visiting with their young pitmaster Troy Warlick, who moved into this position from the line inside less than two years ago. You wouldn't know it from the quality of his brisket, which was the standout for us on this visit. This is definitely a place to add to your list if you're headed out Highway 71 west of Austin on the south side of Lake Travis.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjsiCbelIuV4OyB13sZgYuFTe6b0U85Mw2rsaUH7LaOMNRNeDHZbl6ILNtKhUlR0UhZYKcWADRsikS8_gM_MClKm_UkLXSwH3YkzstDZ-u8dbQL8IqoZgxijdAy_aIiMfUxej21v9kbeM/s1600/DSC_1096.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjsiCbelIuV4OyB13sZgYuFTe6b0U85Mw2rsaUH7LaOMNRNeDHZbl6ILNtKhUlR0UhZYKcWADRsikS8_gM_MClKm_UkLXSwH3YkzstDZ-u8dbQL8IqoZgxijdAy_aIiMfUxej21v9kbeM/s1600/DSC_1096.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Young pitmaster Troy Warlick of Schmidt Family Barbecue</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNwfVg1_tH2zBDzalk7-92brdwG150toudikyhIclIwDVp4co3mEqZJO05rLYueN-pkXj337kOXTw_7vYwCSAfH0V9GlgU5DV1Lva8vSjBGmo3N8Fj0WBICS3F9K9pox0_bTeh7jnJRLc/s1600/DSC_1102.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNwfVg1_tH2zBDzalk7-92brdwG150toudikyhIclIwDVp4co3mEqZJO05rLYueN-pkXj337kOXTw_7vYwCSAfH0V9GlgU5DV1Lva8vSjBGmo3N8Fj0WBICS3F9K9pox0_bTeh7jnJRLc/s1600/DSC_1102.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">One happy brisket maker</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq4j9u9BeCzVDht8bCjxgJ0a3iaDnIIgjxjy5Pw_u9VvjxLjGS7X7xrZhAOASh2lcHNLLqDY6YVyPeVnVYaZbwXSM_SQ78Zmej4c4MHSgB7CvajwXCFc1vW_sbkN0lYn_tovgMhslhp_Y/s1600/DSC_1093.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq4j9u9BeCzVDht8bCjxgJ0a3iaDnIIgjxjy5Pw_u9VvjxLjGS7X7xrZhAOASh2lcHNLLqDY6YVyPeVnVYaZbwXSM_SQ78Zmej4c4MHSgB7CvajwXCFc1vW_sbkN0lYn_tovgMhslhp_Y/s1600/DSC_1093.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fantastic brisket at Schmidt Family Barbecue</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><a href="http://www.itsallgoodbarbq.com/" target="_blank">It's All Good BBQ, Spicewood</a></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUORnDbg8H4ObefVNzQ_qnfeah7feyqrnc21dMe7qWiStQhsynmLCdKE8GDngRIEexZ_bizBq068lP52NsI7oP4iUGmDHo4xaz2iAVIIDnt_sXtvlB4XlZNm3cZ2snxWf7PzDvlaWONdk/s1600/IMAG0826.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUORnDbg8H4ObefVNzQ_qnfeah7feyqrnc21dMe7qWiStQhsynmLCdKE8GDngRIEexZ_bizBq068lP52NsI7oP4iUGmDHo4xaz2iAVIIDnt_sXtvlB4XlZNm3cZ2snxWf7PzDvlaWONdk/s1600/IMAG0826.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">It's All Good BBQ, Spicewood</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">This little place on Highway 71 between Bee Cave and Spicewood is in a beautiful setting, surrounded by mature oaks. Look for the smoke emanating from the pistol-shaped smoker under their sign on the road. This is a nice country joint, with fun, family atmosphere. We limited our selection to brisket and ribs here, since their sausage is sourced from elsewhere. I look forward to our next visit where we can take our time and sit outside and enjoy looking out over the beautiful Central Texas Hill Country.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4z9uvZ4xAcGd9ziNKs8LvGAx1qcOtCk_E2NhTnOA9BCUgb88mRhFqdBB_xZextrxG2exJL4sk5S6Xo4BFJU_PNBAqn6XTIZE7uQiT3jEb9zc1lUlTl767Jkqgl0YCpiNufec_D72D0xs/s1600/DSC_1113.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4z9uvZ4xAcGd9ziNKs8LvGAx1qcOtCk_E2NhTnOA9BCUgb88mRhFqdBB_xZextrxG2exJL4sk5S6Xo4BFJU_PNBAqn6XTIZE7uQiT3jEb9zc1lUlTl767Jkqgl0YCpiNufec_D72D0xs/s1600/DSC_1113.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Interior at It's All Good BBQ</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmui-ERYCetm9Md2ZmyjQjkBAOuL56mJrh873vV2ZB6TPu0XNVajfNtvmkVudy4-Es34rl9asjl9mXGaOzhqtgJX49E8JfYJBpBfuBz2b9FhEibIUKHjDDmMAUDot1TBusGHOX9qkglxQ/s1600/DSC_1116.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmui-ERYCetm9Md2ZmyjQjkBAOuL56mJrh873vV2ZB6TPu0XNVajfNtvmkVudy4-Es34rl9asjl9mXGaOzhqtgJX49E8JfYJBpBfuBz2b9FhEibIUKHjDDmMAUDot1TBusGHOX9qkglxQ/s1600/DSC_1116.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Rib and fatty brisket from It's All Good BBQ</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><a href="http://www.opiesbarbecue.com/" target="_blank">Opie's Barbecue, Spicewood</a></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2glvfMZoDVU4INZq7lAl0MMf82TFZ1wRMrUoLjuTGZEy0fBiMHla4_hn_wd7AZ0hNvN6avXpfDfT-IwtaPM1CWt1czLD8WMcSTZd872SnD3lgqiosGuGhDHY0_kVRsD5XLeqUW3NseE/s1600/IMAG0829.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2glvfMZoDVU4INZq7lAl0MMf82TFZ1wRMrUoLjuTGZEy0fBiMHla4_hn_wd7AZ0hNvN6avXpfDfT-IwtaPM1CWt1czLD8WMcSTZd872SnD3lgqiosGuGhDHY0_kVRsD5XLeqUW3NseE/s1600/IMAG0829.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Opie's Barbecue, Spicewood</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">This was a great stop, and we knew we would spend some time here, so we built it into our schedule. It's always a pleasure to visit with owner Todd Ashmore; he is absolutely one of the happiest and funniest guys in Texas BBQ. He loves what he does, and he's doing it very well. Here we not only got to sample the Trinity, but also a big beef rib, some baby backs, and a few of their famous sides (tip: don't skip the Tater Tot Casserole). Everything was great; the brisket was tender and moist and full of flavor, and the baby backs brought enough heat in their spice to make them particularly memorable. We knew this was going to be a favorite from past visits, and that was reflected in this being our biggest haul of the day in extra to-go items.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xKG1kV4tpLR1pSwnSMnu-_ia-9ngMWXgiurrFeoiAUx0Ph8AE3IJa5Zwc92PjwobdWjCt8ecdNFhChq7VBq2bPNBGp8fGuPg0Wkf351JL_jr8DKBI-aNBw0xBnv0dl-OLvwzNTFTviQ/s1600/DSC_1121.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xKG1kV4tpLR1pSwnSMnu-_ia-9ngMWXgiurrFeoiAUx0Ph8AE3IJa5Zwc92PjwobdWjCt8ecdNFhChq7VBq2bPNBGp8fGuPg0Wkf351JL_jr8DKBI-aNBw0xBnv0dl-OLvwzNTFTviQ/s1600/DSC_1121.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Opie's unique "ordering pit"; pick out what you want and they slice and serve it for you</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_DRNK97BcGa8uUWVy6eua15u_RIjUniTuVz9hY8XiJ2Y2iywxAuCde7zcZ9WMj94HpjJGL318FcF4zbFc-nUhuDdGpOvrzYk0XWgn2Xu0vLiam07H-jk8_OviwjtuEo5Q6XUM29EnSA/s1600/DSC_1125.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_DRNK97BcGa8uUWVy6eua15u_RIjUniTuVz9hY8XiJ2Y2iywxAuCde7zcZ9WMj94HpjJGL318FcF4zbFc-nUhuDdGpOvrzYk0XWgn2Xu0vLiam07H-jk8_OviwjtuEo5Q6XUM29EnSA/s1600/DSC_1125.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Counter at Opie's, a few of their awesome rock-n-roll BBQ shirts beyond</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHJKc6YjYNp-5meTsRFzLs2zbRNj02cgBB6sp-vkQnPXj-GpHayysCSMm2nxoeHL1Ixo_m9zs-DbWcCQcaWm5SRbl_PyoEKGP0j1ihZXSjCVKuqWVyZssNXLB5Xqm-sPL-URHWd-hpVaU/s1600/DSC_1124.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHJKc6YjYNp-5meTsRFzLs2zbRNj02cgBB6sp-vkQnPXj-GpHayysCSMm2nxoeHL1Ixo_m9zs-DbWcCQcaWm5SRbl_PyoEKGP0j1ihZXSjCVKuqWVyZssNXLB5Xqm-sPL-URHWd-hpVaU/s1600/DSC_1124.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Beautiful spread at Opie's, which could have really done us in if we ate it all</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><a href="http://www.tmbbq.com/paynes-bar-b-q-shak-2014/" target="_blank">Payne's Bar-B-Q Shak, Burnet</a></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0OyiVUw7y1z9D4m6dV3gvFuGXX_AtKcRI-q8_Iayzze1-gJZBsvyo-R5jlZnOeRyp-jBoyts-9Hd2IYa-z3iThsd242V-OqEFnvcM6M8hpAgNbZPc7bEmpwNOr4YooOY1iEyyKd2BFE/s1600/DSC_1129.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0OyiVUw7y1z9D4m6dV3gvFuGXX_AtKcRI-q8_Iayzze1-gJZBsvyo-R5jlZnOeRyp-jBoyts-9Hd2IYa-z3iThsd242V-OqEFnvcM6M8hpAgNbZPc7bEmpwNOr4YooOY1iEyyKd2BFE/s1600/DSC_1129.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Payne's sold out; we'll be back!</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><a href="http://www.hwy29bbq.com/" target="_blank">Hwy 29 BBQ, Bertram</a></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHaIldFSBetLmSUKr3jaitYFABdifvWOIZ1gWa9x-XNRlM7M0v0-s1a4acqHnx4UEzj6VQVwvwFIVcQqHzoK1VUGu1ozmfdlOBu9dcZ9F9SBixTUVxyVKCNdUCTsqoW8-9bGAkbybulEg/s1600/DSC_1131.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHaIldFSBetLmSUKr3jaitYFABdifvWOIZ1gWa9x-XNRlM7M0v0-s1a4acqHnx4UEzj6VQVwvwFIVcQqHzoK1VUGu1ozmfdlOBu9dcZ9F9SBixTUVxyVKCNdUCTsqoW8-9bGAkbybulEg/s1600/DSC_1131.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Hwy 29 BBQ, building constructed in 1882</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Hwy 29 BBQ was at the end of their day as we arrived, and we were able to procure some lean brisket, sausage, and a banana pudding for each of us (there's been buzz about this banana pudding!). Even late in the day, this brisket was great; nice bark, good smoke, and tender--brisket we will definitely be back for. And it's a good thing we each got our own banana pudding. You will not want to share! Owner Corey Thibodeaux spent some time showing us their stone pits out back and shared his story of how he got into the BBQ business. He grew up in Port Arthur, and had never really had much good BBQ. It was trip to Smitty's Market in Lockhart, standing in the smokehouse in the midst of Texas BBQ history, when he had his moment of nirvana, and knew this was something special. He's turning out some great product for being in the business for only about 2 years. Take the time to drive out from Austin to Bertram and visit Hwy 29 BBQ; you will not be disappointed.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqRbdu1PvrPzBLMlRUrNfl5mQt8Gg_wiMKlhkPWPOdJdYqN9VzLFKVCOk409nuPquDWAFIEBdIoH0F9_J07aNsLce0rXp2MAdBRrz7CoAXnnHv1rwblmrhB3DjEnBZ8LkOHPK0HhFLMA/s1600/DSC_1132.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqRbdu1PvrPzBLMlRUrNfl5mQt8Gg_wiMKlhkPWPOdJdYqN9VzLFKVCOk409nuPquDWAFIEBdIoH0F9_J07aNsLce0rXp2MAdBRrz7CoAXnnHv1rwblmrhB3DjEnBZ8LkOHPK0HhFLMA/s1600/DSC_1132.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Hwy 29 BBQ, inside view</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGiwljAXy5ui93CxceC9L7DorCBrcgxSKPkEp1sVec2-IZSYOffa_pJdA3yP7ko1KUAUI8BFqF6qp_157xK7y9aPq1nkQNtmP7KfCX8czjhnYUfMoOg7B6Rq6xhndQKWNiiM12N49Tizo/s1600/DSC_1138.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGiwljAXy5ui93CxceC9L7DorCBrcgxSKPkEp1sVec2-IZSYOffa_pJdA3yP7ko1KUAUI8BFqF6qp_157xK7y9aPq1nkQNtmP7KfCX8czjhnYUfMoOg7B6Rq6xhndQKWNiiM12N49Tizo/s1600/DSC_1138.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Stone pits at Hwy 29 BBQ in Bertram</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ96CTGccBXT9hn6EK3_oqPNDNuPlRDb_DtPxyhx50NvnU9EQASzHBbewjyLsSVlplJVWKfXMCbvfA_cR9Euj0y6VqHYMf-Jsha19n5o9tNxuWzohTiqUpB5LY5dm2MYr_Yk0kbRPuo6k/s1600/DSC_1136.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ96CTGccBXT9hn6EK3_oqPNDNuPlRDb_DtPxyhx50NvnU9EQASzHBbewjyLsSVlplJVWKfXMCbvfA_cR9Euj0y6VqHYMf-Jsha19n5o9tNxuWzohTiqUpB5LY5dm2MYr_Yk0kbRPuo6k/s1600/DSC_1136.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Even late in the day, this Hwy 29 BBQ brisket was really good</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><a href="http://www.facebook.com/BrownsBarBQue" target="_blank">Brown's Bar-B-Que, Austin</a></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmuCr2BKL8K1FTscnRoSjBh4kwrIrnFsg1ZODvBaFmDv0c2Op3tZXO9EE45lKrtMfjT9MAt_Pog0o6jsFuRSDmJqzne27GFdObldX5NlCvldyvjvx1-8B3M3AWuOmUcwc5VYHKAbModo/s1600/IMAG0837.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmuCr2BKL8K1FTscnRoSjBh4kwrIrnFsg1ZODvBaFmDv0c2Op3tZXO9EE45lKrtMfjT9MAt_Pog0o6jsFuRSDmJqzne27GFdObldX5NlCvldyvjvx1-8B3M3AWuOmUcwc5VYHKAbModo/s1600/IMAG0837.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Brown's BBQ </span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Brown's was an addition to our agenda, since we missed out on one of our originally-intended destinations. A food trailer on south Lamar in Austin, Brown's operates in front of The Corner Bar. The brisket here was recommended by a fellow BBQ chaser, and we picked up some of their jalapeno sausage as well. This was a first visit for each of us. The sausage was fine-textured, but not too tightly-packed, and held its juices well. Deep, smoky brisket, tender, maybe a little too smoky for my taste. Of our two selections, the sausage was our preference on this visit. We look forward to trying Brown's again on a future Austin visit.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge71cGk8tr39-ELm80atMgmECmtGSW7eFfoJjywDfB-vXc7zGB8-whRILRV0zgtnSjgvSdb97EW8V7i05vjXmFMoiZ8avrzfIrIVeG627qvRFWduRxTnPBpilv7SVmVn0LI7djRSv2fIs/s1600/DSC_1142.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge71cGk8tr39-ELm80atMgmECmtGSW7eFfoJjywDfB-vXc7zGB8-whRILRV0zgtnSjgvSdb97EW8V7i05vjXmFMoiZ8avrzfIrIVeG627qvRFWduRxTnPBpilv7SVmVn0LI7djRSv2fIs/s1600/DSC_1142.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Brown's brisket on deck</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylCI5wUgTbB9XGL12jQBraz5A2wSH3Jw4Iu9RC3ug5QeqkBDIuZBRdYkW7PSkDr21xlPoxTSF-cNGkwbCjc09L2MfTXn2Z2ohudj9K4_7EY2_aGQRNuQAXB-nerCqZl_rUioU9QzdZu8/s1600/DSC_1149.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylCI5wUgTbB9XGL12jQBraz5A2wSH3Jw4Iu9RC3ug5QeqkBDIuZBRdYkW7PSkDr21xlPoxTSF-cNGkwbCjc09L2MfTXn2Z2ohudj9K4_7EY2_aGQRNuQAXB-nerCqZl_rUioU9QzdZu8/s1600/DSC_1149.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Nice looking sausage and brisket at Brown's</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><a href="http://www.terryblacksbbq.com/" target="_blank">Terry Black's Barbecue, Austin</a></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHVExqYQ64ADZOOPPX6FoX-vOC0We2GhYeG_zs7LiWMCiKvyITyST9p7m8ge5ozKRb0zuDUusfOJT4J7jo4HcAuIzQhslRdzjlPdNm63Ydj8OhGiH3qCJjb-bz09Y7svOerSaDtFFEMQ/s1600/DSC_1160.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHVExqYQ64ADZOOPPX6FoX-vOC0We2GhYeG_zs7LiWMCiKvyITyST9p7m8ge5ozKRb0zuDUusfOJT4J7jo4HcAuIzQhslRdzjlPdNm63Ydj8OhGiH3qCJjb-bz09Y7svOerSaDtFFEMQ/s1600/DSC_1160.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Terry Black's Barbecue in Austin on Barton Springs Rd.</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Terry Black's is a great all-around barbecue destination that's recently been added to the Austin BBQ scene. </span><span style="font-size: large;">This was a good way to end our day. Our order here was just right--one thick slice of peppery, Central Texas-style brisket that Black's is known for, and a great sparerib (maybe the best of our day). If you've been to Black's in Lockhart, you'll have a familiar sense of the pedigree of that brisket.</span><br />
<br />
<span style="font-size: large;">It was n</span><span style="font-size: large;">ice to sit outside, relax a bit, and reflect on what we had just accomplished, before hitting the road for home. We arrived at our first stop just after 8:00 am, and finished at our last stop right at 7:00 pm. Eleven stops in 11 hours (eating at ten), plus 2-1/2 hours added on each end for the drive to and from Houston, and we finished with a 16-hour day. We're probably a little crazy, but hey, who isn't. Three guys with similar interests, chasing BBQ, meeting some interesting people, and seeing some great country. At least it keeps us out of trouble.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKisP49GniYVh2HakzDYRJ83vKA1kE2ztfcADkKg8_FpOe42AGkVa3vZiE7GA6QFWi4vZkm74QrrHuCfWOLB7qRcZgLULzOKBM-wzGq1k_5pHP3zlI6H_q3IROevGlI8N_J8Y0gZM3GQ/s1600/DSC_1161.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKisP49GniYVh2HakzDYRJ83vKA1kE2ztfcADkKg8_FpOe42AGkVa3vZiE7GA6QFWi4vZkm74QrrHuCfWOLB7qRcZgLULzOKBM-wzGq1k_5pHP3zlI6H_q3IROevGlI8N_J8Y0gZM3GQ/s1600/DSC_1161.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Great outdoor dining area</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-YwSKSAB-YSDAM_7KzUtnUSMIl4KDD2B_pYE3Xb_Oe5n6vzgQQQc5OTKgEbRpCoyds-NXC8-cQ9xSevVg9gMPCdpdRk5YZjbo6wm8n2cjRKNprHf1RGDodcEgJJwYL9j0ymc0GMemB34/s1600/DSC_1153.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-YwSKSAB-YSDAM_7KzUtnUSMIl4KDD2B_pYE3Xb_Oe5n6vzgQQQc5OTKgEbRpCoyds-NXC8-cQ9xSevVg9gMPCdpdRk5YZjbo6wm8n2cjRKNprHf1RGDodcEgJJwYL9j0ymc0GMemB34/s1600/DSC_1153.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Black's slicing table, with brisket, beef ribs, sausage and spareribs</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheweNBxKH1PJS6jAd4Ye2AvtYUG1DB44I52OfZZ2TmZScIUxsmwGyEtNYyGlZ_WWqxXAHmbC3qvOButDeXuDZ-XvYiYEaMUEd6qgEoDBE_YZcLY7L3fhJb1o0LB_VD6LKymkIaN1wO2S4/s1600/DSC_1158.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheweNBxKH1PJS6jAd4Ye2AvtYUG1DB44I52OfZZ2TmZScIUxsmwGyEtNYyGlZ_WWqxXAHmbC3qvOButDeXuDZ-XvYiYEaMUEd6qgEoDBE_YZcLY7L3fhJb1o0LB_VD6LKymkIaN1wO2S4/s1600/DSC_1158.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Very good ribs and peppery brisket to end our day at Terry Black's</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP2JwfpUQF5-8OjSoCtByfENyHCqTBBOgh5NMyUVuiF01l4JvhztlPkG2uSj3BX9uJJ61D5cB2I0Fd0L1-6Rsf0mUVmpQsEmOIeDDCPA2qjOY6VaIuJ9-SKPo5v9Cesbr4xPyB5JfTVaM/s1600/DSC_1175.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP2JwfpUQF5-8OjSoCtByfENyHCqTBBOgh5NMyUVuiF01l4JvhztlPkG2uSj3BX9uJJ61D5cB2I0Fd0L1-6Rsf0mUVmpQsEmOIeDDCPA2qjOY6VaIuJ9-SKPo5v9Cesbr4xPyB5JfTVaM/s1600/DSC_1175.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mike tending the fire boxes at Terry Black's</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>The Aftermath (bonus time!)</b></span><br />
<br />
<span style="font-size: large;">The Sunday morning perks of a Saturday BBQ run:</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZQrsk0RF7t6UGqBNKTmpEaw_gTUTuHPQYhtmPA5biPziTF2q8t6QYxAED89XOiedNj3glr5IxtS5TixemDv4rviUeZLeW6FFOFbIkq0XVZgSEDcLButV0Esym6_X7TCEnq9loxUlZtv8/s1600/DSC_1177-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZQrsk0RF7t6UGqBNKTmpEaw_gTUTuHPQYhtmPA5biPziTF2q8t6QYxAED89XOiedNj3glr5IxtS5TixemDv4rviUeZLeW6FFOFbIkq0XVZgSEDcLButV0Esym6_X7TCEnq9loxUlZtv8/s1600/DSC_1177-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Brisket-on-a-biscuit, home-version, made with Opie's brisket</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMzpQAIoc1fGrCua6-e1hqP6JWIjKaj7swOR42zzBvp4MeP2r4Bxg0kmF61_kCYR4bPSgXf_BXch8KHu5s1-OI3rpz4OGOLtMA_z4v0onWK_5DFnexfgGwbDXlaVIs1iwu1lDLSVeZ0Ys/s1600/DSC_1178-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMzpQAIoc1fGrCua6-e1hqP6JWIjKaj7swOR42zzBvp4MeP2r4Bxg0kmF61_kCYR4bPSgXf_BXch8KHu5s1-OI3rpz4OGOLtMA_z4v0onWK_5DFnexfgGwbDXlaVIs1iwu1lDLSVeZ0Ys/s1600/DSC_1178-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cheddar and Zimmerhanzel's smoked sausage omelette</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjau4lroKkeQ_FwKrGEFYHF-FKP-Mt7CwIEYdmymDM9Ic3BjXum71-iToh7UBKVYzY-0PPtd1MkzlzQlutToOQShffKdL-MUBvw-CT15uzvNAFJWDwwuzG-Id6U0TfnFPbKwYGWfDKXtHs/s1600/PhotoGrid_1429403534583.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjau4lroKkeQ_FwKrGEFYHF-FKP-Mt7CwIEYdmymDM9Ic3BjXum71-iToh7UBKVYzY-0PPtd1MkzlzQlutToOQShffKdL-MUBvw-CT15uzvNAFJWDwwuzG-Id6U0TfnFPbKwYGWfDKXtHs/s1600/PhotoGrid_1429403534583.jpg" width="400" /></a></div>
<div>
<br /></div>
<div>
<span style="font-size: large;">We made it. 10 stops. And in the end, unbelievably we felt like we could do more. Is it possible? Sure, i</span><span style="font-size: large;">t's really just a matter of logistics. W</span><span style="font-size: large;">ith research and a well-timed plan, coupled with the discipline not to overdo it at any one spot, there's enough good Texas BBQ spaced along the road to take on 12, 15--maybe more. Will we be the ones to try it? Will you?</span><br />
<div>
<br />
<span style="font-size: large;">Let us know if you're so inclined. Maybe we'll tag along. :)</span></div>
<div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">- Scott</span><br />
<br />
<br />
<div>
<i>City Market, 109 Kessler Ave., Schulenburg, TX 78956, (979) 743-3440.</i><br />
<i>Hours: Monday through Friday, 8:00 am to 5:30 pm. Saturday, 8:00 am to 6:00 pm. Closed Sunday.</i><br />
<span style="color: #0000ee;"><i><u><a href="http://www.citymarketsch.com/">www.citymarketsch.com</a></u></i></span><br />
<span style="color: #0000ee;"><i><br /></i></span>
<i>Prause Meat Market, 253 West Travis, La Grange, TX 78945, (979) 968-3259.</i><br />
<i>Hours: Monday through Thursday, 7:00 am to 2:00 pm. Friday, 7:00 am to 5:30 pm. Saturday, 5:30 am to 1:00 pm. Closed Sunday.</i><br />
<i><a href="http://www.facebook.com/prausesmeatmarket">www.facebook.com/prausesmeatmarket</a></i></div>
<div>
<i><br /></i></div>
<div>
<i>Zimmerhanzel's BBQ, 307 Royston St., Smithville, TX 78957, (512) 237-4244.</i></div>
<div>
<i>Hours: Monday through Friday, 8:30 am to 5:00 pm. Saturday, 8:30 am til sold out. Closed Sunday.</i></div>
<div>
<i><a href="http://zimmerhanzelsbarbeque.com/">zimmerhanzelsbarbeque.com</a></i></div>
<div>
<i><br /></i></div>
<div>
<i>Pieous, 12005 Hwy 290 West, Austin, TX 78737, (512) 394-7041.</i></div>
<div>
<i>Hours: Tuesday through Friday, 11:00 am to 2:00 pm, and 4:00 pm to 9:00 pm. Saturday 11:00 am to 9:00 pm. Sunday 11:00 am to 8:00 pm. Closed Monday.</i></div>
<div>
<i>Website: <a href="http://squareup.com/market/crust-llc">squareup.com/market/crust-llc</a></i></div>
<div>
<i><br /></i></div>
<div>
<i>Schmidt Family Barbecue, 12532 FM 2244, Bee Cave, TX 78738, (512) 263-4060.</i></div>
<div>
<i>Hours: Monday through Saturday, 11:00 am to 9:00 pm. Sunday 11:00 am to 8:00 pm.</i></div>
<div>
<i><a href="http://www.schmidtfamilybarbecue.com/">www.schmidtfamilybarbecue.com</a></i></div>
<div>
<i><br /></i></div>
<div>
<i>It's All Good BBQ, 22112 HWY 71, Spicewood, TX 78669 (512) 264-1744.</i></div>
<div>
<i>Hours: Wednesday 11:00 am to 8:00 pm. Thursday through Sunday, 11:00 am to 9:00 pm. Closed Monday and Tuesday.</i></div>
<div>
<i><a href="http://www.itsallgoodbarbq.com/">www.itsallgoodbarbq.com</a></i></div>
<div>
<i><br /></i></div>
<div>
<i>Opie's Barbecue, 9504 E Texas Hwy. 71, Spicewood, TX 78669, (830) 693-8660.</i></div>
<div>
<i>Hours: Monday and Tuesday 11:00 am to 4:00 pm. Wednesday and Thursday 11:00 am to 7:00 pm. Friday and Saturday, 11:00 am to 8:00 pm. Sunday 11:00 am to 7:00 pm.</i></div>
<div>
<i><a href="http://www.opiesbarbecue.com/">www.opiesbarbecue.com</a> </i></div>
<div>
<i><br /></i></div>
<div>
<i>Payne's Bar-B-Q Shak, 616 Buchanan Dr., Burnet, TX 78611, (512) 756-8227.</i></div>
<div>
<i>Hours: Tuesday through Thursday 11:00 am to 2:30 pm. Friday 11:00 am to 7:30 pm. Saturday 11:00 am to 2:30 pm. Closed Sunday and Monday.</i></div>
<div>
<i>TMBBQ Review: <a href="http://www.tmbbq.com/paynes-bar-b-q-shak-2014">www.tmbbq.com/paynes-bar-b-q-shak-2014</a></i></div>
<div>
<i><br /></i></div>
<div>
<i>Hwy 29 BBQ, 110 W State Hwy 29, Bertram, TX 78605, (512) 277-7020.</i></div>
<div>
<i>Hours: Wednesday through Saturday 11:00 am to 7:30 pm. Sunday 11:00 am to 3:00 pm. Closed Monday and Tuesday.</i></div>
<div>
<i><a href="http://www.hwy29bbq.com/">www.hwy29bbq.com</a></i></div>
<div>
<i><br /></i></div>
<div>
<i>Brown's Bar-B-Que, 1901 S. Lamar Blvd., Austin, TX 78704, (512) 517-8520.</i></div>
<div>
<i>Hours: Tuesday and Wednesday, 11:00 am to 7:00 pm. Thursday through Saturday, 11:00 am to 11:00 pm. Closed Sunday and Monday.</i></div>
<div>
<i>Website: <a href="http://www.facebook.com/BrownsBarBQue">www.facebook.com/BrownsBarBQue</a></i></div>
<div>
<i><br /></i></div>
<div>
<i>Terry Black's Barbecue, 1003 Barton Springs Road, Austin, TX 78704, (512) 394-5899.</i><br />
<i>Hours: </i><i>Open daily 11:00 am to 9:00 pm.</i><br />
<span style="color: #0000ee;"><i><u><a href="http://www.terryblacksbbq.com/">www.terryblacksbbq.com</a></u></i></span></div>
<div>
<br /></div>
</div>
</div>
Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com3tag:blogger.com,1999:blog-3109307270828100006.post-65725055880240763622015-04-06T12:46:00.001-05:002015-08-19T15:15:43.172-05:00Snow's BBQ and Louie Mueller Barbecue - Pit Quest Saturday<br />
<span style="font-size: large;">Sometimes you need to commit to a early start and a long trip to get a chance at quality BBQ.</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">My friends <a href="http://twitter.com/BBQBryan" target="_blank">@BBQBryan</a> and <a href="http://twitter.com/HoustonFed" target="_blank">@HoustonFed</a> had a notion to make a "quick" two-stop run with our families on Easter weekend to hit <a href="http://www.snowsbbq.com/" target="_blank">Snow's BBQ</a> in Lexington, TX, and <a href="http://www.louiemuellerbarbecue.com/" target="_blank">Louie Mueller Barbecue</a> in Taylor, TX, two of the TMBBQ Top 4 spots from the 2012 rankings. I was a bit hesitant at first, given the holiday, figuring many people would have a long weekend and be on the roads looking for bluebonnets, antiquing, and exploring. Eventually those droves would get hungry, and I knew stopping for BBQ would be a popular choice. Deep down, I knew I needed to make this trip, one way or another.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">It still took me a few days to convince my family to join in, since we would have to depart at the unheard of hour of 6:30 am on a Saturday (cue the teen grumbling) to have a chance at the first stop of the day, Snow's. The opportunity for all of us to be available to go on a Pit Quest together doesn't come too often, so I was especially pleased for them to be able to join me for this particular Quest. I think the realization they would get a chance to sample quality BBQ from two of the best in the state eventually convinced them it would be worth it.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><a href="http://www.snowsbbq.com/" target="_blank">Snow's BBQ, Lexington, TX</a></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2e4GAQnahMHRP3qZML2tPMALN7o9wlFV_66V7uIma_rahUbE9K5Ax3bwVScONoNb07_fIqNds4-KIq0YnwUIfJDfL37NEEYwl2wdlMV0jsak94v0rAiNeMcG1ZpPMjLHEzk1XxRh1z8Q/s1600/DSC_0828-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2e4GAQnahMHRP3qZML2tPMALN7o9wlFV_66V7uIma_rahUbE9K5Ax3bwVScONoNb07_fIqNds4-KIq0YnwUIfJDfL37NEEYwl2wdlMV0jsak94v0rAiNeMcG1ZpPMjLHEzk1XxRh1z8Q/s1600/DSC_0828-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Line at 9:00 am at <a href="http://www.snowsbbq.com/" target="_blank">Snow's BBQ</a>, Lexington, TX</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Snow's BBQ opens at 8:00 am, on Saturdays only, and serves until they run out. We arrived about 9:00 am and took our place in line, which moved at a decent pace. With family members in tow to hold our spot, I was able to slip out of the line for a bit to have a look around. Owner Kerry Bexley was working hard to get several to-go orders out for the day, and back and forth between the direct-heat pits was legendary Texas pitmaster, Tootsie Tomanetz, tending to sausage and ribs. Tootsie, always with time for a smile and kind word, spoke with me for a few minutes, fussed at me (in good fun) for wearing another BBQ joint's t-shirt, and even autographed a picture of the two of us taken at last year's Texas Monthly BBQ Festival (which I now treasure). If you don't know much about Tootsie, who turns 80 this month, you would do well to read <a href="http://www.tmbbq.com/interview-tootsie-tomanetz-of-snows-bbq/" target="_blank">Daniel Vaughn's interview </a>with her from 2013. A remarkable person, in a position traditionally dominated by men in this state, Tootsie is now in her 49th year of working BBQ pits in the Lexington-Giddings area.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdoHAudK2gvdciL4_qZw2QCOEErNwozy2-VSX5s_ebGO0oarI8fXLFvIXxoD-doWuRw64onhKu8qnqzTLqiP7lxFyoXq-uPVhWN8p2KjeSmsvsFFAP9jFOUYEQoL6t-SSTbgIIxWBkks/s1600/DSC_0844-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdoHAudK2gvdciL4_qZw2QCOEErNwozy2-VSX5s_ebGO0oarI8fXLFvIXxoD-doWuRw64onhKu8qnqzTLqiP7lxFyoXq-uPVhWN8p2KjeSmsvsFFAP9jFOUYEQoL6t-SSTbgIIxWBkks/s1600/DSC_0844-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The legendary Tootsie Tomanetz, Pitmaster at Snow's BBQ</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWL_PWD3rRXES8sTXvGzKtYgM2Vs-4yq_95r1x0z8ZBbNOGmqGPYmiJXQSm0piOBbWclLLyq1QJ2Vw9FuwwKGeJkW73pwvCfBpUzVfLkj6kAoC6mrD5N_7yxRKkieohOzY4lJdGlWBv1c/s1600/DSC_0834-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWL_PWD3rRXES8sTXvGzKtYgM2Vs-4yq_95r1x0z8ZBbNOGmqGPYmiJXQSm0piOBbWclLLyq1QJ2Vw9FuwwKGeJkW73pwvCfBpUzVfLkj6kAoC6mrD5N_7yxRKkieohOzY4lJdGlWBv1c/s1600/DSC_0834-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><a href="http://twitter.com/BBQBryan" target="_blank">Bryan</a>, always after that elusive perfect BBQ picture</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU2We1jwNNsTwVuCZeNu0-YsDKlDZotUUoV77UpKyBBzDG43xdZSf2agxSNf2GZIMEgxvCtzz5ZGzakwFmwiasb6HDibAF5d6rtFVymDs_t2LlJlAVV7kQ1aqoQ-Xa3pAxnGPQcJUndLE/s1600/DSC_0840-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU2We1jwNNsTwVuCZeNu0-YsDKlDZotUUoV77UpKyBBzDG43xdZSf2agxSNf2GZIMEgxvCtzz5ZGzakwFmwiasb6HDibAF5d6rtFVymDs_t2LlJlAVV7kQ1aqoQ-Xa3pAxnGPQcJUndLE/s1600/DSC_0840-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">There's a pretty shot, steam cascading over brisket with the breeze</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">On this day we were after the highly-regarded brisket and chicken, as well as sausage and a little turkey. The ribs were gone by the time we reached the ordering counter. With the first bites of brisket, we knew we were onto something special. Succulent, moist and flavorful, melt-in-your-mouth type brisket. (Order 2 lbs. so you will have one to take home!) Excellent smoked sausage link with a well-balanced peppery spice and coarse texture. The chicken really got my attention. It's easy to overlook BBQ chicken with all the focus on beef in this state, but I had heard rumblings about the chicken from Snow's for a long time. This chicken should not be passed up, especially the dark meat. Flavor penetration was deep, but not too smoky. The crispy skin was unique and especially tasty; the skin on most chicken you get in BBQ joints has been sitting around sweating to the point of disintegration. Some of our dining companions also ordered the pork steak, sliced from thick cuts of smoked bone-in pork, and pronounced it outstanding as well.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Un4Ovvu-FNA6FQzt71Vje_zV1YwOU16wNlw3ghqIC-sGy238KGXf1kIadJW6s5zMLNqZZXaC5mvJ8VEIr-uyNEeh6PWO2CV7JBcIQNfM7j0pDY0xU-ZAEUxGGgUX0pG9oOrreZz7W58/s1600/DSC_0841-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Un4Ovvu-FNA6FQzt71Vje_zV1YwOU16wNlw3ghqIC-sGy238KGXf1kIadJW6s5zMLNqZZXaC5mvJ8VEIr-uyNEeh6PWO2CV7JBcIQNfM7j0pDY0xU-ZAEUxGGgUX0pG9oOrreZz7W58/s1600/DSC_0841-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Half chicken from Snow's, one of the best you'll find anywhere</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">It's easy to see how Snow's earned their <a href="http://www.texasmonthly.com/story/lexington-snow%E2%80%99s-bbq" target="_blank">#1 spot</a> in the <a href="http://www.texasmonthly.com/story/top-50-bbq-joints?fullpage=1" target="_blank">2008 List</a>, and stayed in the Top 4 in the <a href="http://www.texasmonthly.com/lists/50-best-bbq-joints-world" target="_blank">2012 List</a>. Unfortunately, it's not on the main highways, and their Saturday-only hours limit most people's ability to get there. It's also not a place you're likely to drive past. For BBQ that's off the beaten path, you have to make a plan, and make it a destination event. Snow's BBQ is special, and worthy of this type of effort. This is BBQ that's not to be missed.</span> <span style="font-size: large;"><br /></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpnFK64RxpfFJ1wSIaKlsblzXEv5c4aGbxBJrrJNIFWGVw232jgwHEj-MopySUHff4iNWkGf9s4EZtjzgwDuKBAncTU6FuwhTLexevmvztcY-BYRH7uTLIjvWuvmJOUhMyHdieJrGDyk/s1600/DSC_0843-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpnFK64RxpfFJ1wSIaKlsblzXEv5c4aGbxBJrrJNIFWGVw232jgwHEj-MopySUHff4iNWkGf9s4EZtjzgwDuKBAncTU6FuwhTLexevmvztcY-BYRH7uTLIjvWuvmJOUhMyHdieJrGDyk/s1600/DSC_0843-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Brisket, sausage link, and chicken from Snow's</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><a href="http://www.louiemuellerbarbecue.com/" target="_blank">Louie Mueller Barbecue, Taylor, TX</a></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwg63c1OJaWkTm2mrLG2NwNMfvRnqja1mKI-9jYLen0sGgcArhAN_ezqQmGB4a4y-pscmBdHBeofKROuOMh1LcqDMF-bmWAZM51vcj8ZbYYIrbieaDSnlJIIznrjNFP7jHYEcicapsIto/s1600/IMAG0786-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwg63c1OJaWkTm2mrLG2NwNMfvRnqja1mKI-9jYLen0sGgcArhAN_ezqQmGB4a4y-pscmBdHBeofKROuOMh1LcqDMF-bmWAZM51vcj8ZbYYIrbieaDSnlJIIznrjNFP7jHYEcicapsIto/s1600/IMAG0786-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><a href="http://www.louiemuellerbarbecue.com/" target="_blank">Louie Mueller's</a>, Taylor, TX</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Texas BBQ royalty? Louie Mueller Barbecue has spawned more of the current Texas pitmasters, either directly or indirectly, than any other single institution, so this title probably suits them perfectly. Their influence extends far beyond our border as well, like <a href="http://www.tmbbq.com/interview-billy-durney-of-hometown-bar-b-que/" target="_blank">Billy Durney</a> of <a href="http://www.hometownbarbque.com/" target="_blank">Hometown Bar-B-Que</a> in Brooklyn, NY, for instance, who considers Pitmaster Wayne Mueller "like a brother." The Texas BBQ family tree has a significant portion of its roots in Louie Mueller Barbecue.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Louie Mueller Barbecue </span><span style="font-size: large;">traces its origins to Louie Mueller's arrival in Taylor in 1936 to operate its first Safeway Grocery Store, and </span><span style="font-size: large;">opened its current location on W 2nd St. in Taylor in 1959. Stepping into Louie Mueller Barbecue is like stepping back into Texas history. From the creak of the wood plank floors, to the smoke-stained decorations and wall of business cards people have been leaving for years, upon entering you get the sense you're experiencing something special. We arrived about 11:00 am, and were in line just before the lunch crowd.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6a8dmD52T4aNkD_qZv-c98iyCPrMJDWz0_HjHj66V8u9j9JnB34be5V0w4AfOhzAnH4Q4wb3OZwjTwF0OoCUcNjLqBSskzTgVF7uMwJ7UHpqTmkNMTyFM8zhwGCutld8VKVaiJH3ja3Y/s1600/DSC_0857-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6a8dmD52T4aNkD_qZv-c98iyCPrMJDWz0_HjHj66V8u9j9JnB34be5V0w4AfOhzAnH4Q4wb3OZwjTwF0OoCUcNjLqBSskzTgVF7uMwJ7UHpqTmkNMTyFM8zhwGCutld8VKVaiJH3ja3Y/s1600/DSC_0857-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Main dining room at Louie Mueller's with pits in back</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUCbqe5eAStEA3Qq3qgsnzltV5gqdKWV4xXsCG3vWtAuTsvnYFh6U3jfqOqGVcqC6coR_LqqURL9_Iv1zqQIyvyNJJcKj6QfkNzHCEfQMVNrTxe_C1EXwtnRBJ0bs0bMeXEfXXjWWDt7E/s1600/DSC_0855-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUCbqe5eAStEA3Qq3qgsnzltV5gqdKWV4xXsCG3vWtAuTsvnYFh6U3jfqOqGVcqC6coR_LqqURL9_Iv1zqQIyvyNJJcKj6QfkNzHCEfQMVNrTxe_C1EXwtnRBJ0bs0bMeXEfXXjWWDt7E/s1600/DSC_0855-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Screened west dining room</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">At Louie Mueller's, you order the beef rib. It's what you do. It is the gold standard of the big beef plate ribs that have become so popular in recent years. Why so popular? Visually, they are stunning, with a heavy black peppered bark, and rendered in the slow smoke to the point of release from its structure, the big plate bone. No sauce is necessary; one bite and you'll want the deep, rich flavors of the beef rib to stay true to the end. We also had to pick up just one of the house-made original link sausage, from which we were treated to the familiar snap of natural casing and clear running juices. The rib and the sausage were excellent, and worthy of a visit by themselves. We saved their renowned brisket for another day, giving us one more reason to return (soon).</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVCS4dhi9PYfUpnenG1ZeeYxfKINeyZTvdTPMtEPUi6wwIoYLTPD_x1vP639eSHUw5hOFk6IwqDms4K-eQL1sHLUoQ8ucIFo85T0_ILFJWasQmSQahmB0V7s3yxSw4h2ZAHf5dYUoNOs/s1600/DSC_0845-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVCS4dhi9PYfUpnenG1ZeeYxfKINeyZTvdTPMtEPUi6wwIoYLTPD_x1vP639eSHUw5hOFk6IwqDms4K-eQL1sHLUoQ8ucIFo85T0_ILFJWasQmSQahmB0V7s3yxSw4h2ZAHf5dYUoNOs/s1600/DSC_0845-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Louie Mueller big beef rib and sausage link.</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmRkrwfZJvQpw-vxKJjxNTZgtL2r1cVASlDHDDl9mZ0Q1xj1KkDh5n0M8RRaM4gx8TPYzIpHDnMeyiKMGbmHdZOkitB2cf8byTKvsuN_eT_wHYosPHeL9E8CBEXBXiXcXEKpnkoFPdYw/s1600/DSC_0847-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmRkrwfZJvQpw-vxKJjxNTZgtL2r1cVASlDHDDl9mZ0Q1xj1KkDh5n0M8RRaM4gx8TPYzIpHDnMeyiKMGbmHdZOkitB2cf8byTKvsuN_eT_wHYosPHeL9E8CBEXBXiXcXEKpnkoFPdYw/s1600/DSC_0847-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The gold standard of Texas beef ribs, up close and personal</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">We wrapped up our visit with a couple of orders of the homemade peach cobbler and a banana pudding to share. After two stops, it was time for some sweet to offset all that BBQ. The banana pudding here has a whipped texture, and plenty of wafers. The pastry portion of the peach cobbler has a cake-like consistency, and I would venture to guess the peaches were fresh, or at least frozen from last season's fresh peaches, given the depth of their flavor.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjszGQp6VKYmgIEZwKnTMI1LewIMMraQkpFT3nF-9NAA03wLynOGpItYjAXxow6AilKrhvspoxg_DjWCzytxhn8WWdeUDfIovbKM8pq6GNZ-9HFi7b8K-x1u-eG6ZuMOcPP9kkfkKBv2hU/s1600/DSC_0850-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjszGQp6VKYmgIEZwKnTMI1LewIMMraQkpFT3nF-9NAA03wLynOGpItYjAXxow6AilKrhvspoxg_DjWCzytxhn8WWdeUDfIovbKM8pq6GNZ-9HFi7b8K-x1u-eG6ZuMOcPP9kkfkKBv2hU/s1600/DSC_0850-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Peach cobbler from Louie Mueller's; if you have a <a href="http://theqcard.com/" target="_blank">Q Card</a>, it's free with BBQ purchase (and topped with Blue Bell ice cream!)</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">This was a very manageable Quest from the Houston area for a Saturday. If you target a Snow's arrival at 9:00 am, and given it's only 30 minutes from there to Taylor, you can easily make it back to Houston by 3:00 pm. Very doable for the opportunity to hit two of the top BBQ joints in the world, and as a bonus you get to see some beautiful country along the way. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I highly recommend it.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">- Scott</span>
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gjOMOtHAcCfsz6lnViVYrWAbM20K33DPFAsfJ_xOMB4pb_W6h-vF_f1uC6YE6EBxN0y6mZDTM-LoODuMYwz4oH6ewxO7sk6jGj_6aNZqq41R9zL7Axz7uZ-XiaFc9i2c-rRr2fKVf1A/s1600/map-crop1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gjOMOtHAcCfsz6lnViVYrWAbM20K33DPFAsfJ_xOMB4pb_W6h-vF_f1uC6YE6EBxN0y6mZDTM-LoODuMYwz4oH6ewxO7sk6jGj_6aNZqq41R9zL7Axz7uZ-XiaFc9i2c-rRr2fKVf1A/s1600/map-crop1.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">332 miles on this day, round trip</span></td></tr>
</tbody></table>
<br />
<div>
<i>Snow's BBQ, 516 Main St., Lexington, TX 78947, (979) 542-8189.</i><br />
<i>Hours: Saturday only, 8:00 am til sold out.</i><br />
<span style="color: #0000ee;"><i><u><a href="http://www.snowsbbq.com/">www.snowsbbq.com</a></u></i></span><br />
<div>
<br /></div>
</div>
<div>
<i>Louie Mueller Barbecue, 206 W 2nd St., Taylor, TX 76574, (512) 352-6206.</i><br />
<i>Hours: </i><i>Monday through Friday, 11:00 am to 6:00 pm. Saturday, 10:00 am to 6:00 pm. Closed Sunday.</i><br />
<span style="color: #0000ee;"><i><u><a href="http://www.louiemuellerbarbecue.com/">www.louiemuellerbarbecue.com</a></u></i></span><br />
<span style="color: #0000ee;"><i><br /></i></span></div>
Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com0tag:blogger.com,1999:blog-3109307270828100006.post-42671748383608888252015-03-16T16:36:00.000-05:002016-12-04T10:19:04.605-06:00Destination BBQ Coming Soon to River Oaks? - Pinkerton's BBQ<span style="font-size: large;">UPDATE: August 2015</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The Joanel St. location of Pinkerton's Barbecue was not able to be realized. Pinkerton's is currently in search of a new, permanent location. In the meantime, you can call (832) 483-1919 for catering and info, and follow Pinkerton's Barbecue on <a href="http://www.facebook.com/Pinkertonsbarbecue">Facebook </a>or <a href="http://twitter.com/PinkertonsBBQ">Twitter</a> for info on days and times of popups and special events.</span><i><span style="font-size: large;"><a href="http://www.pinkertonsbarbecue.com/" target="_blank">www.pinkertonsbarbecue.com</a></span></i><br />
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
</div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">***********************</span><br />
<span style="font-size: large;">Grant Pinkerton is eager for you to be able to try his product on a full time basis.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">He's so sure you're going to like what he has to offer that he want's you to be able to get your hands on it now, before he's officially open for business. With that in mind, he hosted his first BBQ pop-up this past Saturday in front of the future home of <a href="http://www.pinkertonsbarbecue.com/" target="_blank">Pinkerton's Barbecue</a> at 2612 Joanel St. in Houston, not too far from the intersection of Westheimer Rd. and Edloe St. By my count, 60 or 70 people showed up for some quality Central Texas-style BBQ, and all seemed very pleased with the teaser of brisket, ribs, sausage, pulled pork, and sides he graciously provided free of charge.</span><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVCOHK-NSIdbX3-E86VamhyvX5L-qNFXaZ76KFR4xIuFDQxSOX1s4PLe8LH-l2eNffbjTue8z_9G0KfapHT7cnoWiHYTuaSAPdm0NnU9jH2meKN2hDlS2HW8XlojAsLpO_Pok_jLtDPWE/s1600/DSC_0212-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVCOHK-NSIdbX3-E86VamhyvX5L-qNFXaZ76KFR4xIuFDQxSOX1s4PLe8LH-l2eNffbjTue8z_9G0KfapHT7cnoWiHYTuaSAPdm0NnU9jH2meKN2hDlS2HW8XlojAsLpO_Pok_jLtDPWE/s1600/DSC_0212-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Future home of Pinkerton's Barbecue, 2612 Joanel St., Houston</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;"></span>
<span style="font-size: large;">Pinkerton's Barbecue is building out a permanent home at this location, a former auto repair and machine shop just south of the River Oaks area. Design is underway, and with city permits and remodeling efforts ahead, he is hoping for a mid-August opening. "Sometime in August, slow-smoked goodness will be sold," he says. Grant was happy to show us around the property, and described his ideas for the layout and decor. Envision a rustic Texas icehouse design, with indoor and outdoor seating areas, and windows that will allow the pit and prep areas to be in view by the patrons--BBQ on display. He will also incorporate ranch gates at the east and west entries, which will be based on the design of ranch gates he remembers from his childhood at his uncle's farm near Junction, TX. They will feature the Rockin' P logo for Pinkerton's, which has its origins in a similar old family Rockin' M design. The building exterior will be cleaned up and finished in a Pinkerton's black-and-white color scheme. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3p8RpOU9Eor5oYZmp1BuVgJ-51DgzXmeiJ5NUM86btTB0LABK-H082lKwXdcaVuMCer_FfUSC0ndZy4Sh-Nn4FH6mscCDmPjOGjg3cvYWe2bzPrlOXus-zBU1SWvihZ3UxhVOGH0A4v8/s1600/DSC_0177-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3p8RpOU9Eor5oYZmp1BuVgJ-51DgzXmeiJ5NUM86btTB0LABK-H082lKwXdcaVuMCer_FfUSC0ndZy4Sh-Nn4FH6mscCDmPjOGjg3cvYWe2bzPrlOXus-zBU1SWvihZ3UxhVOGH0A4v8/s1600/DSC_0177-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">BBQ pop-up by Grant Pinkerton at future home of Pinkerton's BBQ</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoZQ_cHQ8H-ZxMJ_SMIVQReoFxKB-xqjXKyMdFjOK8WqOuuXMxGskQGxlSA79Vst2ZvLyglqb2rxfNRiilgu90KuRxWOBPMrlwhiBY2w6EWrGwtoMk5vTQuzH0sRw9u50_8szPNoGZy54/s1600/DSC_0196-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoZQ_cHQ8H-ZxMJ_SMIVQReoFxKB-xqjXKyMdFjOK8WqOuuXMxGskQGxlSA79Vst2ZvLyglqb2rxfNRiilgu90KuRxWOBPMrlwhiBY2w6EWrGwtoMk5vTQuzH0sRw9u50_8szPNoGZy54/s1600/DSC_0196-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Keeping the firebox going; primarily oak, with a little mesquite.</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">I got there early so I could get a little time with Grant before the crowd arrived. He and his buddy Matt Degen were putting the finishing touches on the ribs for the day, with the briskets already wrapped and resting in coolers to keep them hot. I learned he has been cooking pretty much his whole life, and by the time he was 12 years old he had assumed much of the grilling duties </span><span style="font-size: large;">at home </span><span style="font-size: large;">from his dad. He was in the agriculture program at Lamar High School, and some of the pigs he raised became another part of his training regimen, eventually finding their way onto the pits for their annual pig roast.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuLFT94YnWTXX4BW0-BJCNXy_TOUxs7GBhO63t6wBowQ6ttSynAZdWaA4OEMxLH7C8ahYn2NxTQeqJOGl2fFOAa2OQp3y-XXAR3Te21AN-Mp54ltuWXXUpS-G5Wm541LP4iOqXCDUypDY/s1600/DSC_0189-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuLFT94YnWTXX4BW0-BJCNXy_TOUxs7GBhO63t6wBowQ6ttSynAZdWaA4OEMxLH7C8ahYn2NxTQeqJOGl2fFOAa2OQp3y-XXAR3Te21AN-Mp54ltuWXXUpS-G5Wm541LP4iOqXCDUypDY/s1600/DSC_0189-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Grant deserves to be proud of these ribs</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">After graduating high school, Grant was off to Austin to attend the University of Texas, where he majored in writing and rhetoric. While there, he cooked for his fraternity and for tailgating events, and began to develop a following and expertise in cooking for a crowd. </span><span style="font-size: large;">He also spent time traveling in and around Central Texas, and the style of BBQ he encountered on the road during those journeys became a significant influence on the methods and style he has developed today. </span><span style="font-size: large;">Upon completing his degree requirements at UT, he returned to Houston, and took a job with a local fitness club. His passion for cooking was still strong though. One day he stopped in at a well-known local BBQ establishment, and was sorely disappointed. "I can cook way better that this," he told himself. Fueled by this realization, he began focusing on his product in earnest. Sometimes he brought samples to the gym where the trainers he worked with loved it so much they would be eating it while working with their clients. About 18 months ago, people began to bring him meat and game and asking him to cook it for them.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-sC_NvpebESz6JFNQ4jRlc0A8iGjbc3C5TmeMqRckqfhGkDrN521fSUBJ1I2gIMgvOTYSASn7PibXKgHMxuz_d2otoED3RKFDIej_eIjXKE5NzUfIvEitBVxs486MgTrmgSw4JrFsxk/s1600/DSC_0588-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-sC_NvpebESz6JFNQ4jRlc0A8iGjbc3C5TmeMqRckqfhGkDrN521fSUBJ1I2gIMgvOTYSASn7PibXKgHMxuz_d2otoED3RKFDIej_eIjXKE5NzUfIvEitBVxs486MgTrmgSw4JrFsxk/s1600/DSC_0588-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Grant Pinkerton's brisket</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21ksYktYzhiWsuqCJOmlbknCGItMEA4QWrAiC7c1yfF-phFaFQOPyoHJQ-yg2eiLMSOEnDIj0KgWRA3fq8UpBP-y1pJxHSOIBzcVg1DyyrKX9OuHxK499UNaEN5YkJQTOtqcVXJTZfEI/s1600/DSC_0218-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21ksYktYzhiWsuqCJOmlbknCGItMEA4QWrAiC7c1yfF-phFaFQOPyoHJQ-yg2eiLMSOEnDIj0KgWRA3fq8UpBP-y1pJxHSOIBzcVg1DyyrKX9OuHxK499UNaEN5YkJQTOtqcVXJTZfEI/s1600/DSC_0218-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The day's first brisket</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">The word was getting out, and catering jobs were rolling in. At one point he decided to do a pop-up in his West University neighborhood, and sold 100 lbs in just 45 minutes on his very first day. One of his catering customers recognized the quality of his product and enthusiasm for serving great BBQ, and was so impressed he offered to support Grant in the startup of the permanent brick-and-mortar location. From there, things have really begun to click. The catering jobs have continued, and he recently did a stint on the pits at the Houston Livestock Show & Rodeo BBQ Contest for the Holy Cow Cookers competition team.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGJRrcdaQl2lq3E7M9pSBfPNtE0kCvOYI8YK6QARuHxb85LHuRjZFlfBa_w5ciu02vkPQ3zMa_Ib-MAAc1zDNqYE31UUuObzg7kD6X_KiKztspn5U5iG5fH9n91lqIE40bcMq3onXr_-M/s1600/DSC_0231-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGJRrcdaQl2lq3E7M9pSBfPNtE0kCvOYI8YK6QARuHxb85LHuRjZFlfBa_w5ciu02vkPQ3zMa_Ib-MAAc1zDNqYE31UUuObzg7kD6X_KiKztspn5U5iG5fH9n91lqIE40bcMq3onXr_-M/s1600/DSC_0231-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Grant presents the first </span><span style="font-size: small;">brisket</span><span style="font-size: small;"> </span><span style="font-size: small;">slices of the day</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1rWcb-1wIAN9jcW2hnM90_FRku61wLU6Z1axeozcp6UySwCV8YCZ3Iim5hyphenhyphenQslInopu1b1EowDtsCiIGpRqU8EgxXm0JwRYuWF36dUTQZx_cLSxJ8OqVssQFvaFLG2uAMKknHohYbu5w/s1600/DSC_0228-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1rWcb-1wIAN9jcW2hnM90_FRku61wLU6Z1axeozcp6UySwCV8YCZ3Iim5hyphenhyphenQslInopu1b1EowDtsCiIGpRqU8EgxXm0JwRYuWF36dUTQZx_cLSxJ8OqVssQFvaFLG2uAMKknHohYbu5w/s1600/DSC_0228-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Crowds lining up for samples</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">For a 26-year-old, Grant is very confident in his abilities and his product, and doesn't seem intimidated at all by the idea of having a place of his own. He already turns out a spectacular brisket, and I surely hope this will translate well to the regular hours of a BBQ restaurant, where he plans to be open for both the lunch and dinner hours. On this day, a</span><span style="font-size: large;">ll the Houston BBQ paparazzi were well aware of the Pinkerton's pop-up, and we descended upon the place eager to get a piece of what most of us had only seen in pictures. No one was disappointed. Writers, bloggers and photographers analyzing every bite in detail; what a sight we must have been! We tasted, picked, poked, pulled, and photographed all that we could. We then went back for another bite of various items, just to make sure we hadn't missed anything. I saw lots of smiles and encouraging head nods in the affirmative all around.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6M3kwWdh9y9JgT6h8oUx2adSjn1RiQszGBrhtb_kd-fc3CPlWGbMJMpY0L2JjD8uAtBFRV5QxRJlfIa49VzGhNOA5Q0JnZpkI_kGJfvAazUvo-T1LBIDaldwi5f4XHEQrt3wHdx2HN54/s1600/DSC_0595-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6M3kwWdh9y9JgT6h8oUx2adSjn1RiQszGBrhtb_kd-fc3CPlWGbMJMpY0L2JjD8uAtBFRV5QxRJlfIa49VzGhNOA5Q0JnZpkI_kGJfvAazUvo-T1LBIDaldwi5f4XHEQrt3wHdx2HN54/s1600/DSC_0595-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Ohh, that brisket; fantastic.</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN31UgtEHZzFqH3VXWXLnZ4LSDN4XhEBBQ4hUg5DPlK6FwyfQ8jp4CEbBMZjaMJ-3jeYHk5NrsV4EMyn-PrlQiRbIPd04TMeYesCQv2oMiL8REwMLI9WMn1NlQC-tdsYm1i0Ypn44dz-Q/s1600/DSC_0245-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN31UgtEHZzFqH3VXWXLnZ4LSDN4XhEBBQ4hUg5DPlK6FwyfQ8jp4CEbBMZjaMJ-3jeYHk5NrsV4EMyn-PrlQiRbIPd04TMeYesCQv2oMiL8REwMLI9WMn1NlQC-tdsYm1i0Ypn44dz-Q/s1600/DSC_0245-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Attention spareribs, all together now for your closeup!</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPml-5JVaL7MYrx4gqEpHmTUYKrbZTMltWPIuRTWos_bz9uZ-h-2Sw3mPniBbiI3ELfbm_YtbSvq_eL97-rOejlFcv4NCZIscK-MDJOc86Zt2iq8M5eDIW1pTK_6dGV94SoTQ1G5ePAGg/s1600/DSC_0265-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPml-5JVaL7MYrx4gqEpHmTUYKrbZTMltWPIuRTWos_bz9uZ-h-2Sw3mPniBbiI3ELfbm_YtbSvq_eL97-rOejlFcv4NCZIscK-MDJOc86Zt2iq8M5eDIW1pTK_6dGV94SoTQ1G5ePAGg/s1600/DSC_0265-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Ribs, tender with a sweet, spicy glaze</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIL8ngA5VzyluU6xbOtr2qn50kQ5iviibdEy5OzTxmo9m2UyVD_fqILs2vz-88m1TsMZXfuw0-qTeKHA9poUV6TPekRnjE1u5D4P23bYKh9jPnBvoVpiqYizDzu5gBceu3aUXRANcdU9c/s1600/DSC_0266-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIL8ngA5VzyluU6xbOtr2qn50kQ5iviibdEy5OzTxmo9m2UyVD_fqILs2vz-88m1TsMZXfuw0-qTeKHA9poUV6TPekRnjE1u5D4P23bYKh9jPnBvoVpiqYizDzu5gBceu3aUXRANcdU9c/s1600/DSC_0266-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">No caption necessary</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">The brisket was succulent and perfectly seasoned, and not overpowered by the smoke. The ribs had a nice rub and were finished with a sweet glaze, but not too sweet. The sausage was regionally-sourced and high quality. Grant puts in a lot of hours perfecting his sides as well, which are all homemade--no potato salad from a plastic tub to be found here. BBQ pinto beans, seasoned with fresh poblano pepper, onions and garlic were a hit. He also scores well on his jalapeño cheese rice, a unique offering, with fresh jalapeños and just enough cheese to hold it together. Not too hot, and not too cheesy. He says he makes a great coleslaw, and we might also see some other unusual items on the menu, like a Duck/Venison Jambalaya he really likes to make.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoAwN1DTNl3ZaB5-LyMFoHnVogVQGR2ZxqVUfL-DTgm73HJuQvLmjqagrAUn2b3G1dgPQpIZ5pwQVHju1NN-f_47ztjrgW-QHtv4wA6mWSdeFPGwE0rrOfQNMbywSgjyPXLfKC9-n8iM/s1600/DSC_0253-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoAwN1DTNl3ZaB5-LyMFoHnVogVQGR2ZxqVUfL-DTgm73HJuQvLmjqagrAUn2b3G1dgPQpIZ5pwQVHju1NN-f_47ztjrgW-QHtv4wA6mWSdeFPGwE0rrOfQNMbywSgjyPXLfKC9-n8iM/s1600/DSC_0253-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Jalapeño cheese rice</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNDZ5hHYujBAHKoFkqCnYeKTMlAQWDDNJRVcrWX1jzPFDaaB1RkG6hP2SF4xGseKW5JHfP4JIM2qGTa7DfKhX8EcsEHEXjyeNEXoyU8ZBj0iF-jon4t8qX864ObQdd1zh538OTjcA_m5g/s1600/DSC_0235-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNDZ5hHYujBAHKoFkqCnYeKTMlAQWDDNJRVcrWX1jzPFDaaB1RkG6hP2SF4xGseKW5JHfP4JIM2qGTa7DfKhX8EcsEHEXjyeNEXoyU8ZBj0iF-jon4t8qX864ObQdd1zh538OTjcA_m5g/s1600/DSC_0235-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Scott and Andrew micro-analyzing that first slice of brisket</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5EyMmUSyF91ultWUaGNtdAeXXHAcR4tE32uE172BNCHUH4JtM_-xcf40CNz7Ve6gRDs_IChJVoXLH32xz6e5Fl9-Lequh5q02Bd-NgOV7_Xl_hkwuLSufKyqv_uYNa8_tIIFPJIabVg/s1600/DSC_0597-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5EyMmUSyF91ultWUaGNtdAeXXHAcR4tE32uE172BNCHUH4JtM_-xcf40CNz7Ve6gRDs_IChJVoXLH32xz6e5Fl9-Lequh5q02Bd-NgOV7_Xl_hkwuLSufKyqv_uYNa8_tIIFPJIabVg/s1600/DSC_0597-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">J.R. discussing his options with Pitmaster Grant</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjZjz320AWLp1lPjs3Ehg0EvkQfbabetJWpywBUwPu-D6eQ6-x1QmfZifqs_IbVmkqExTOpNLtz-QCkAqlHvXiOQsvOT1Cs9zjl2NI6O10RlhUVtAxZBxVKqFO7Eohuep_Sqz-t3_A4aM/s1600/DSC_0593-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjZjz320AWLp1lPjs3Ehg0EvkQfbabetJWpywBUwPu-D6eQ6-x1QmfZifqs_IbVmkqExTOpNLtz-QCkAqlHvXiOQsvOT1Cs9zjl2NI6O10RlhUVtAxZBxVKqFO7Eohuep_Sqz-t3_A4aM/s1600/DSC_0593-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">A little of everything, including homemade sides and sauce; all great</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Everything was really, really good--very well executed on all fronts. Grant says we can expect to see more pop-ups this spring and summer when he has time between catering gigs and getting the restaurant built out. "I just can't wait to get my new pit so I can cook more," he says. He has a 42-inch diameter custom pit in construction right now over at Klose Pits, which will add 200 square feet to his cooking surface area. If you want to be in the know about his future events, be sure to follow Pinkerton's Barbecue on <a href="http://www.facebook.com/Pinkertonsbarbecue" target="_blank">Facebook</a> and <a href="http://twitter.com/PinkertonsBBQ" target="_blank">Twitter</a>. You can also catch him with his new pit at this year's <a href="http://houbbq.com/" target="_blank">Houston BBQ Festival</a> on Sunday, April 26, where he's recently been added to the list of featured BBQ joints (purchase your tickets now at <a href="http://houbbq.com/">Houbbq.com</a>!).</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd4MvnYPuk9fbpO65tZuxqF8VLO2CDc5STvRVJKeqCHVnvbj00odZBVts5kJCUpckio9EmLZRcUyAuVixspW_aC_X6786MhV8f6NpTIA-3Dv0WXcLe9rMBDXUfmsnW9OWDQ-E3WG6cWks/s1600/DSC_0247-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd4MvnYPuk9fbpO65tZuxqF8VLO2CDc5STvRVJKeqCHVnvbj00odZBVts5kJCUpckio9EmLZRcUyAuVixspW_aC_X6786MhV8f6NpTIA-3Dv0WXcLe9rMBDXUfmsnW9OWDQ-E3WG6cWks/s1600/DSC_0247-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Homemade desserts; blueberry cobbler and chocolate sheet cake</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgijFnlYPUSxX5PqKwHwlv4ScquMRQYrGXVOnjTNafgIEEM1xgDahg8EGwjQBrzlr95bE3HTyszOCQaM7EQ558-BOL_YICStbIEkNnXpihAsSMvpmM-X-Jj_Ln83nWup-_3x0Y2iEpel8/s1600/DSC_0272-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgijFnlYPUSxX5PqKwHwlv4ScquMRQYrGXVOnjTNafgIEEM1xgDahg8EGwjQBrzlr95bE3HTyszOCQaM7EQ558-BOL_YICStbIEkNnXpihAsSMvpmM-X-Jj_Ln83nWup-_3x0Y2iEpel8/s1600/DSC_0272-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Gathering of the Houston BBQ Brethren; writers, bloggers, photographers--a fearsome front line, protecting the citizens of Houston from bad BBQ!</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Grant's dad, Glenn, and his mom, Michelle were both there for the pop-up, keeping the drinks and sides stocked, and helping with the serving. With them, plus the siblings, in-laws and friends in attendance and helping out, he has a fantastic support team. You can sense the excitement in the air from all of them, eager to see this venture succeed. If he can survive the repetitive grind of turning out great BBQ on a daily basis, he is going to do very well. </span><span style="font-size: large;">As Grant stated in a recent Twitter post, "We can't wait to spread the BBQ love!"</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">River Oaks is about to get some destination BBQ.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">- Scott</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.pinkertonsbbq.com/" target="_blank"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi00j4fq1WqQsicqad_OGe0o-_VVYNdJwPiq5Auj4f5khK_fEgaQP3OtySj1Fd7-gzJ6uD428aP9a_Pz__LJur0OZfeOtBVnTMb4PyrCDIxRZmK1i8A2ds6SuWmMZX6ebZJhWFHfFVjAWc/s1600/DSC_0179-1.jpg" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span><i>Pinkerton's Barbecue, 1504 Airline Dr., Houston, TX 77009</i><i>.</i><br />
<i>Follow Pinkerton's Barbecue on <a href="http://www.facebook.com/Pinkertonsbarbecue" target="_blank">Facebook </a>or <a href="http://twitter.com/PinkertonsBBQ" target="_blank">Twitter</a> for info on days and times.</i><br />
<i><a href="http://www.pinkertonsbarbecue.com/" target="_blank">www.pinkertonsbarbecue.com</a></i><br />
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<i><br /></i></div>
Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com1tag:blogger.com,1999:blog-3109307270828100006.post-73353090098754919822015-03-11T00:52:00.000-05:002015-08-19T15:16:09.082-05:00Extreme BBQ Road Tripping - 5 Stops, 1 Day<br />
<span style="font-size: large;">"We must pace ourselves," we all agreed.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">"Doing four stops in a day won't work if we overdo the first." Then Bryan had the idea to add one more, making it a five-stop excursion. "It's on the way, we're going right by it, plus they open at 10:30 so we'll still be able to make our first stop close to the time we planned."</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Pace ourselves. Discipline. Restraint. Moderation.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Three bloggers with a love for Texas BBQ, <strike>four</strike> five destinations on our horizon, and we're off for a day-long extreme BBQ road trip through central Texas. I joined <a href="http://twitter.com/BBQBryan" target="_blank">@BBQBryan</a> and <a href="http://twitter.com/HoustonFed" target="_blank">@HoustonFed</a> for a near 400-mile, 12-hour journey few could appreciate. Making five stops to sample great Texas BBQ in one day. Could we muster up the willpower to leave room enough for a meaningful sample at each? "Bring it on," we decided. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Even my mother asked, "Have you gone crazy?"</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">No, not crazy, just interested in finding excellent BBQ and sharing our discoveries with others. </span><span style="font-size: large;">I'm glad to have found two other compatriots like Bryan and HoustonFed who are passionate about great BBQ, and are as stoked for a challenge like this as I am. Please go check out their unique perspectives of this all-day BBQ road trip on their blogs, <a href="http://texasbbqtreasurehunt.com/kreuz-market-bryan-blue-moon-bbq-millers-smokehouse-freedmens-stiles-switch-road-trip/" target="_blank">Texas BBQ Treasure Hunt</a>, and <a href="http://www.houstonfed.com/2015/03/400-miles-of-barbecue-3-friends-4.html?m=0" target="_blank">Houston Fed</a>.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">We met up in Tomball to start our day at 8:45 am, where Bryan floated the idea of adding another destination. Since we were headed through Bryan, it seemed logical to adjust our plans and stop by to see pitmaster <a href="http://twitter.com/PMKreuzBryan" target="_blank">Marco Oglesby</a> at the new <a href="http://www.kreuzmarket.com/Locations/bryan-texas/" target="_blank">Kreuz Market</a> location. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><a href="http://www.kreuzmarket.com/Locations/bryan-texas/" target="_blank">Kreuz Market, Bryan,TX</a></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE54KXXAf3l2qRmcfSEw1crceakPIrlS1-cGcuFyUtbErgxOfPHp_D-s7DaFNQILwZS6qOl1zsB4gF8WP7YeWxw2JoReVVJ7OFvkNfZqK4orcZ0ItcJgFcDRN-1Y4GXe1Vj3s-U5FfGQs/s1600/DSC_0497-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE54KXXAf3l2qRmcfSEw1crceakPIrlS1-cGcuFyUtbErgxOfPHp_D-s7DaFNQILwZS6qOl1zsB4gF8WP7YeWxw2JoReVVJ7OFvkNfZqK4orcZ0ItcJgFcDRN-1Y4GXe1Vj3s-U5FfGQs/s1600/DSC_0497-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Kreuz Market's new location in Bryan, TX</span></td></tr>
</tbody></table>
<span style="font-size: xx-small;"><br /></span>
<span style="font-size: large;">The new location is spacious and bright, with the requisite Kreuz Market "No sauce, no forks, no kidding" signage posted in multiple locations throughout. We planned to start safe with three slices of brisket and one sausage link to split. Then a rack of ribs showed up on the cutting board. "Just one to share," we added with some reluctance. </span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbotkeH0zf9EftemKfe-3Ts8FuQmdgt8sw-UtsU5N0JzVicRbbhOH4eUqdYrJjxTjkudaBaFj9vCKsvvcYc5DrVQgdxlS9myYy4xMCbFiVe3BhAqnS8BZW5RM6FVxqvIYSVZEhukfWMEk/s1600/DSC_0490-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbotkeH0zf9EftemKfe-3Ts8FuQmdgt8sw-UtsU5N0JzVicRbbhOH4eUqdYrJjxTjkudaBaFj9vCKsvvcYc5DrVQgdxlS9myYy4xMCbFiVe3BhAqnS8BZW5RM6FVxqvIYSVZEhukfWMEk/s1600/DSC_0490-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">First brisket of the day, sliced by Lee Jasper, at Kreuz Market - Bryan</span></td></tr>
</tbody></table>
<span style="font-size: xx-small;"><br /></span>
<span style="font-size: large;">We slipped behind the counter for some action photos, and the friendly staff began to pepper us with questions, "How about some sides? You want to try our desserts?" We declined, given what we had planned for the day. Once our tray was loaded we moved to a nearby table. As we finished our BBQ nerd photos of what we were about to dig into, Marco brought out a freshly-sliced beef chuck rib, just off the pit, and dropped it on top of the pile. Our confidence was being challenged.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY2-7h8ES3HwBd8I388-2mIxvm2lx6g5iqbP1P9G6H14e0H-GjQ9vA55CF2zUutBY5wkOvOPEPQCCT6ZKPg9HPrSZxGccZ_FS8SIglpgMzf4qSiAF5eEU_MBuYwsKO4WfzTliatqFWu-s/s1600/DSC_0489-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY2-7h8ES3HwBd8I388-2mIxvm2lx6g5iqbP1P9G6H14e0H-GjQ9vA55CF2zUutBY5wkOvOPEPQCCT6ZKPg9HPrSZxGccZ_FS8SIglpgMzf4qSiAF5eEU_MBuYwsKO4WfzTliatqFWu-s/s1600/DSC_0489-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Kreuz Market - Bryan, sliced brisket, fresh off the warming pit</span></td></tr>
</tbody></table>
<span style="font-size: xx-small;"><br /></span>
<span style="font-size: large;">The brisket was moist and flavorful, a great start to our day. The sausage link, a specialty if you are familiar with Kreuz in Lockhart, did not disappoint. Nicely spiced with a good snap from the casing. The peppered pork rib was good. T</span><span style="font-size: large;">he big beef rib with its magnificent smoke ring was beautiful, but would have been better had it spent more time in the pit. Well, we were early, so it wasn't a huge surprise.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jAr21wx7lyEvH6utSm93VWy3XiN6z0aDql1zfd3UnNaAZZRVb2gxuV2T1JVecpGeZKkxeSNWGNJJP7AGTVBYp7LC9WvQPM0Pml53uRMDzt_RB6S4haqQhNINcXt0PTggshMRUkRBQ0M/s1600/DSC_0496-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jAr21wx7lyEvH6utSm93VWy3XiN6z0aDql1zfd3UnNaAZZRVb2gxuV2T1JVecpGeZKkxeSNWGNJJP7AGTVBYp7LC9WvQPM0Pml53uRMDzt_RB6S4haqQhNINcXt0PTggshMRUkRBQ0M/s1600/DSC_0496-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pork rib, brisket, jalapeno sausage and a beef rib from Kreuz Market - Bryan</span></td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;">The fine BBQ being offered by Marco, Lee and their team at Kreuz Market in Bryan is a welcome addition to the local B/CS restaurant scene. There haven't been too many options for BBQ in this area for some time. We couldn't help but imagine how busy this place is going to be on a home football game weekend. We suggested they put together some football tailgate </span><span style="font-size: large;">to-go </span><span style="font-size: large;">packages for game days; I have no doubt those will sell out faster than they can possibly imagine right now. Kreuz Market in Bryan is a worthy destination the next time you find yourself on Highway 6 near </span><span style="font-size: large;">Bryan-College Station.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LYQHP4MTlW7IC_W7zBgAqJUxEKCSN0zM7c14kq16tIr4CJvPly0a_J2lAUtihlX1Hp3YbzM13c-LOwVgx4_BJD5ph_rw0Q1kPwN_iSKjQOjR1u4WWZ83Kn8y9rIClDVqlmrglRVnU70/s1600/DSC_0491-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LYQHP4MTlW7IC_W7zBgAqJUxEKCSN0zM7c14kq16tIr4CJvPly0a_J2lAUtihlX1Hp3YbzM13c-LOwVgx4_BJD5ph_rw0Q1kPwN_iSKjQOjR1u4WWZ83Kn8y9rIClDVqlmrglRVnU70/s1600/DSC_0491-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Marco Oglesby and @BBQBryan deep in BBQ discussion</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><b><a href="http://bluemoonbbqtexas.com/" target="_blank">Blue Moon BBQ, Hearne,TX</a></b></span><br />
<div>
<b><span style="font-size: xx-small;"><br /></span></b></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5yznSN5Fw4yeXFE71yp-aJ4SnDwJW3fvFT127Ril1ZgSbV8QWKa5AF3fqHkjXZeZSRVLDM4-6jqhv8lt1zTx2fnA5INkoAfnLVMfy2Z7UwSIFtd6gg3yvmglyoyAMUl9m1UkxUIzEW5U/s1600/DSC_0506-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5yznSN5Fw4yeXFE71yp-aJ4SnDwJW3fvFT127Ril1ZgSbV8QWKa5AF3fqHkjXZeZSRVLDM4-6jqhv8lt1zTx2fnA5INkoAfnLVMfy2Z7UwSIFtd6gg3yvmglyoyAMUl9m1UkxUIzEW5U/s1600/DSC_0506-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Blue Moon BBQ, on OSR just outside of Hearne, TX</span></td></tr>
</tbody></table>
<span style="font-size: xx-small;"><br /></span><span style="font-size: large;">This place is off the beaten path. In fact, we drove right past it by over five miles before we realized our mistake. Chalk it up to three guys talking BBQ nonstop and not paying attention very well. It's not really in Hearne proper, but a few miles east, closer to a little community called Edge, TX, which may or may not be on your maps. Knowing that it's at the corner of OSR and Macey Rd. will help you find it.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Owner Matt Moon was away for the day, but Toni greeted us at the counter and took our order for some moist brisket and a couple ribs. </span><span style="font-size: large;">One of the things that first caught our eye at Blue Moon BBQ is their Cowboy Cornbread, described on their menu as "chopped brisket, tomatoes, chilies and onions, stirred up in cornbread, cooked in a cast iron skillet then covered in cheese." We had to have one. Every bite was delicious. If I could make a pillow out of this just so I could eat it all night, I would.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmojP8Y31cHWgqyrXAOrojbNCFhkL0AlWzPBo77O6oU1EiBWEc9fjHTBzd_yko26ujbV4kthmHNeCvYt11cb5m919lPYf0T35hdqs8uhNgKV6unnj5dTXhP0OHMvJfMyOD7Lbzzqr9bPY/s1600/DSC_0508-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmojP8Y31cHWgqyrXAOrojbNCFhkL0AlWzPBo77O6oU1EiBWEc9fjHTBzd_yko26ujbV4kthmHNeCvYt11cb5m919lPYf0T35hdqs8uhNgKV6unnj5dTXhP0OHMvJfMyOD7Lbzzqr9bPY/s1600/DSC_0508-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cowboy Cornbread at Blue Moon BBQ </span></td></tr>
</tbody></table>
<span style="font-size: xx-small;"><br /></span>
<span style="font-size: large;">Matt's father, Rick Moon, running the pits on this day, checked up on us before we left to be sure the product was to our liking. It was. The brisket was tender and had a unique rub that provided a flavorful bark, and their baby back ribs had a nice glaze with a little spice. When we asked for other recommendations, Toni suggested that we try one of her bacon brownies, so we finished this visit by splitting a piece three ways. What a great bite--slightly chewy brownie, with a healthy amount of diced cooked bacon embedded in the surface prior to baking. The result was a perfect balance of savory and sweet, with the salt of the bacon providing just the right complement for the sweet chocolate brownie. It's a dessert I wouldn't normally try, but I'm glad I did, and we all went back and </span><span style="font-size: large;">each</span><span style="font-size: large;"> </span><span style="font-size: large;">bought another one to take home.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">We agreed this was a great visit, and with their very tasty brisket at just $13.45/lb, one of the best values </span><span style="font-size: large;">by far</span><span style="font-size: large;"> </span><span style="font-size: large;">for quality BBQ on the trail. Make Blue Moon BBQ a destination priority on your list of great places to try.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXFHbqgq7dF6yGwuuC0PhNlNmySquHkd_UyDhQMi16V4EECFp2hvdhx-YkIhJehM2Lw4-IDHFHNPUzPuZmM8EMrK_MnGJXx35GwXMGpDeNZWBwVu5LkYaIPiJKI3A2lZaqhp7-Yy1I0Rk/s1600/DSC_0509-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXFHbqgq7dF6yGwuuC0PhNlNmySquHkd_UyDhQMi16V4EECFp2hvdhx-YkIhJehM2Lw4-IDHFHNPUzPuZmM8EMrK_MnGJXx35GwXMGpDeNZWBwVu5LkYaIPiJKI3A2lZaqhp7-Yy1I0Rk/s1600/DSC_0509-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Moist brisket and ribs from Blue Moon BBQ</span></td></tr>
</tbody></table>
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b><a href="http://www.wildmiller.com/" target="_blank">Miller's Smokehouse, Belton,TX</a></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9dle0TxMoMCL6phpwUhUDlhvFJSDTsHY-ZRkYJbW0ufxxIRamMaYmHSsQaN8msiLgDNfn3BFQY7t-mjVoLGqWT5ERNe3VgjhO_7-0xIxWZBf1bTMWerAEmLA5t9Toz22PGlHpuug6lMY/s1600/DSC_0526-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9dle0TxMoMCL6phpwUhUDlhvFJSDTsHY-ZRkYJbW0ufxxIRamMaYmHSsQaN8msiLgDNfn3BFQY7t-mjVoLGqWT5ERNe3VgjhO_7-0xIxWZBf1bTMWerAEmLA5t9Toz22PGlHpuug6lMY/s1600/DSC_0526-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Miller's Smokehouse, Belton, TX</span></td></tr>
</tbody></table>
<span style="font-size: xx-small;"><br /></span><span style="font-size: large;">A TMBBQ Top 50 spot, Miller's Smokehouse has been in operation in downtown Belton since 2008. The place was still busy at 2:00 pm. We ordered 'just enough to sample' and were seated in front. Bryan, having been there before, warned us about Momma Miller and her desserts. "If she spots us we'll have to take some. 'No thanks' is not an option." </span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Owner/Pitmaster </span><span style="font-size: large;">Dirk Miller was out, but we did get to speak to his son Dustin who was in charge of the pits </span><span style="font-size: large;">for the day</span><span style="font-size: large;">. All five offset smokers and four vertical drum smokers were going strong, even though it was mid-afternoon. Some product was being loaded for the evening shift, and others pits were finishing up a big catering order for the day. Dustin shared that they stagger their load on briskets so that they have fresh product available at noon, in the afternoon, and in the evening.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvp5oL-24rk1WR08WXVydi2-31URZgByCX5kmP3dfqeucS6D8N0mHJmLO5xc8YhMzjowlljcWxv4z05_jkCs5y4ka8KhT6Zq0UlorYZAi4UeL1hnpCdJxlhzDqbO_rmpDjk1xjOIyfjIo/s1600/DSC_0514-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvp5oL-24rk1WR08WXVydi2-31URZgByCX5kmP3dfqeucS6D8N0mHJmLO5xc8YhMzjowlljcWxv4z05_jkCs5y4ka8KhT6Zq0UlorYZAi4UeL1hnpCdJxlhzDqbO_rmpDjk1xjOIyfjIo/s1600/DSC_0514-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">One of five offset flow-through pits, plus four vertical drum smokers at Miller's</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVNrbLlE42XYMV4VwJMBGHyt8hnOlbsGh3F2sKkrnS6HP1Hxwo3qjQIPuDlNv_EF9YrhuTrk-k-egU_Y2iGNhE09mPUW9juWen_o_p4khbYG5aDm573WjHK7Lg6joGOVU7_LkUMlb6dM/s1600/DSC_0520.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVNrbLlE42XYMV4VwJMBGHyt8hnOlbsGh3F2sKkrnS6HP1Hxwo3qjQIPuDlNv_EF9YrhuTrk-k-egU_Y2iGNhE09mPUW9juWen_o_p4khbYG5aDm573WjHK7Lg6joGOVU7_LkUMlb6dM/s1600/DSC_0520.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Loading chickens into a vertical drum smoker at Miller's</span></td></tr>
</tbody></table>
<span style="font-size: xx-small;"><br /></span>
<span style="font-size: large;">Our order of moist brisket, regular sausage, and turkey arrived, as well as some very nice bark ends. The brisket was excellent, tender and flavorful throughout. The sausage was good, but they wouldn't let us get away without trying a small sample of their homemade hot links and jalapeno cheese sausage as well. I loved the spicy links as well as the jalapeno cheese, and vowed to make them a priority on my next visit.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Then Dirk's wife, Lisa Miller, spotted us. Before we knew it, she had two of her homemade desserts in front of us to try, faster than we had a chance to decline them. It wouldn't have mattered anyway. She had the charm on full throttle, and no amount of protest would have provided an escape. I'm glad we didn't. The highlight was her Hurricane Cake, sort of an upside-down German chocolate cake with pecans, and a thick, cream cheese ribbon. If the dessert at our last stop was good, this one had us on our knees. Every bite left you wanting more, and we didn't leave without an extra piece to take home.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27zxiv9M-KgueAciSIxY7ZUXaVRyUbP9GRi1_x1OQoWIjhyphenhyphenfvvDtA9_10XJCKxIPsaoTeel9Cn-kolXyA9CjZU9C-0jmtRzFhd2Fmo2izqcchyphenhyphenBzsvtiOCdJqzcA1FPcBiI9MyaxvPts/s1600/DSC_0525-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27zxiv9M-KgueAciSIxY7ZUXaVRyUbP9GRi1_x1OQoWIjhyphenhyphenfvvDtA9_10XJCKxIPsaoTeel9Cn-kolXyA9CjZU9C-0jmtRzFhd2Fmo2izqcchyphenhyphenBzsvtiOCdJqzcA1FPcBiI9MyaxvPts/s1600/DSC_0525-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Moist brisket closeup, at Miller's Smokehouse</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJTeNi84hNB0vezAPXzFm3MqXU78FsSay7UTzErbe3yXFt5dCtk14GmafV7y86GkWsiln4H8p1N3OThfwkIh7SW5c35gCWlCffFB2IdeBNkU7QCIjJXzLsbyx2NhJYt7VO-9MP_Zh0V0/s1600/DSC_0524-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJTeNi84hNB0vezAPXzFm3MqXU78FsSay7UTzErbe3yXFt5dCtk14GmafV7y86GkWsiln4H8p1N3OThfwkIh7SW5c35gCWlCffFB2IdeBNkU7QCIjJXzLsbyx2NhJYt7VO-9MP_Zh0V0/s1600/DSC_0524-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sliced brisket and ends, plus sausage, at Miller's Smokehouse</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Sensing the day getting away from us, at about 3:00 pm we packed up and headed out for Austin to our next destination.</span><br />
<span style="font-size: xx-small;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYb9wllY-jBc7GQV5LXCLircNyLzyk_VlIE1B8_Outsw91gHNwNDxYuOzmW1FICnFkTrtImVQGIwBaKXyknUOG_1cOG5H-1CPCPbzPbFt5w70KlrjYeMjuxFAcKJ3q_5ZHgkNJgCxnHq8/s1600/DSC_0531-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYb9wllY-jBc7GQV5LXCLircNyLzyk_VlIE1B8_Outsw91gHNwNDxYuOzmW1FICnFkTrtImVQGIwBaKXyknUOG_1cOG5H-1CPCPbzPbFt5w70KlrjYeMjuxFAcKJ3q_5ZHgkNJgCxnHq8/s1600/DSC_0531-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Was I supposed to make a left back there?</span></td></tr>
</tbody></table>
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b><a href="http://www.freedmensbar.com/" target="_blank">Freedmen's Bar, Austin,TX</a></b></span><br />
<br />
<div style="margin: 0px;">
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha4KrBYTov9wz-S3HU9s13wAUMv5Thn1Mlf_oAeo_uem7VH5oOb58ej_qNm8CtrJ7gok_oQfcFWB76SMDzJGV7IBLNx29CqZWSP6qDaObIKhKSxXZb_BJDFOuS8uOf_RbYnXhkwTtAv5g/s1600/freedmens.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha4KrBYTov9wz-S3HU9s13wAUMv5Thn1Mlf_oAeo_uem7VH5oOb58ej_qNm8CtrJ7gok_oQfcFWB76SMDzJGV7IBLNx29CqZWSP6qDaObIKhKSxXZb_BJDFOuS8uOf_RbYnXhkwTtAv5g/s1600/freedmens.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Freedmen's, Austin, TX</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu5FZuxfq3QfympW80C-yx6rlWFrZ9VmVoJcylFWlHPZRDk8WlgNp7DIt6zKseSYwH-8WtjF2hia-M53iiB6lnPut11TNrys6Ub2GkCrvK1Pjsa0XtuSlTSv5uWH1e3MoM9klRK5Ioxpw/s1600/DSC_0541-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu5FZuxfq3QfympW80C-yx6rlWFrZ9VmVoJcylFWlHPZRDk8WlgNp7DIt6zKseSYwH-8WtjF2hia-M53iiB6lnPut11TNrys6Ub2GkCrvK1Pjsa0XtuSlTSv5uWH1e3MoM9klRK5Ioxpw/s1600/DSC_0541-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Interior bar shot at Freedmen's</span></td></tr>
</tbody></table>
<span style="font-size: xx-small;"><br /></span>
<span style="font-size: large;">Bryan had been talking about Freedmen's all day, saying it may be in his top five right now. We parked out back and </span><span style="font-size: large;">on our way in </span><span style="font-size: large;">greeted Chef and Pitmaster Evan LeRoy, who was hard at work on </span><span style="font-size: large;">the next day's briskets </span><span style="font-size: large;">in the screened-in smoker enclosure. Freedmen's is situated in one of the University's student housing and fraternity areas. We could hear the raucous Saturday evening parties </span><span style="font-size: large;">just getting underway </span><span style="font-size: large;">in the neighborhood.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQ3U_SOnBkx3LtzGE6RqTvHSiW5oSDkiC-jLwGGv_2hGktT30mrQ7UTkowhhwUkHXyil7bmvlfb2MX4148_hHjvZYa9EYDzXpp-7V5knnMABPlf9OhzNnwLTaImAFV1t1kIz7wuJPx0g/s1600/DSC_0542-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQ3U_SOnBkx3LtzGE6RqTvHSiW5oSDkiC-jLwGGv_2hGktT30mrQ7UTkowhhwUkHXyil7bmvlfb2MX4148_hHjvZYa9EYDzXpp-7V5knnMABPlf9OhzNnwLTaImAFV1t1kIz7wuJPx0g/s1600/DSC_0542-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Chef/Pitmaster Evan LeRoy sprinkling his magic dust on tomorrow's brisket</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Sitting on the front porch, we placed our order with our server, immediately sensing this was not your run-of-the-mill BBQ establishment. Freedmen's is really more of a bar with a smoker out back to help feed the thirsty patrons. The Holy Trinity Plate on the menu for $19 caught our eye (yes, we ordered from a real menu). It would give us just enough to sample everything we wanted to try.</span><br />
<div>
<span style="font-size: large;"><br /></span><span style="font-size: large;">I'm not sure what we were expecting, but the tray that arrived was a thing of beauty. Thickly peppered brisket and burnt ends, ribs adorned with the speckling of cracked black pepper I enjoy so much, and house-made sausage, all sided by homemade bread, pickles, jalapeno slices, and pickled onions.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbS0XLfoAesBbNd64cGUjgAafHDa0ER32e3nELVyCir7YCrpdW2UIOegHoKImOl1XclI5Hr875FbWZWHKmS59Y47zX0Nb9c_sZmxxR0FeWr7668lPqCJI_DT4GE-fi1aGyV_RghSSulqI/s1600/DSC_0536-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbS0XLfoAesBbNd64cGUjgAafHDa0ER32e3nELVyCir7YCrpdW2UIOegHoKImOl1XclI5Hr875FbWZWHKmS59Y47zX0Nb9c_sZmxxR0FeWr7668lPqCJI_DT4GE-fi1aGyV_RghSSulqI/s1600/DSC_0536-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Holy Trinity Plate at Freedmen's</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1nSh4pBp76yJUg8bUqR9J3x68I98OC-Xzbbx05egG0bPt7bCeT0yaTvHv61_7isVUoPWBHbU4ikY1pL9HymR3ZSQEps8GJMUXT9q9Ggl5Vc6zy5NDqnpyuUeJd0FSCJudePdtXjhUaqM/s1600/DSC_0533-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1nSh4pBp76yJUg8bUqR9J3x68I98OC-Xzbbx05egG0bPt7bCeT0yaTvHv61_7isVUoPWBHbU4ikY1pL9HymR3ZSQEps8GJMUXT9q9Ggl5Vc6zy5NDqnpyuUeJd0FSCJudePdtXjhUaqM/s1600/DSC_0533-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Peppery ribs, packed with flavor</span></td></tr>
</tbody></table>
<span style="font-size: xx-small;"><br /></span>
<span style="font-size: large;">The brisket slices and ends were some of the best bites we've had in a long time. Perfectly timed on the pit, rich and moist, and a beautiful crust. Those ribs were nicely seasoned throughout, tender without falling off the bone. The homemade sausage was good, even better dipped in their unique sauce.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Evan LeRoy is doing magical things with the product being offered there. Be on the lookout for Freedmen's to take a very high spot in future BBQ rankings while he's at the helm. This is destination BBQ in Austin, without the lines.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMrSfKrMppxjokIrUAUd7g123h40nN0fNTjsDn_Krku2LwGJUymn5zW2dUTmRkM4XsXiZFu_WGbMbMjaikJoUiGqQE6_fS2YBDcHDy8bejUb4Y7gPCpgQVjj7nXovtjd935CuRG5rWT5Q/s1600/DSC_0538-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMrSfKrMppxjokIrUAUd7g123h40nN0fNTjsDn_Krku2LwGJUymn5zW2dUTmRkM4XsXiZFu_WGbMbMjaikJoUiGqQE6_fS2YBDcHDy8bejUb4Y7gPCpgQVjj7nXovtjd935CuRG5rWT5Q/s1600/DSC_0538-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">One of the finest trays of Q any of us have had in a while</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><a href="http://www.stilesswitchbbq.com/" target="_blank">Stiles Switch BBQ & Brew, Austin, TX</a></b></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyzRRUT_pO6dvasv5HGQAEV9h1-3eP5MrbRDniqSWgL54ph1cKTEp3bGVHBFH3_B87R9L1d8YqUqXQmtPxS_6znJhv31QBsi3iEKAZvGnubBT15NTCOhg5SFnLAC4FV6Rl2BVbDzwBNfA/s1600/DSC_0551-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyzRRUT_pO6dvasv5HGQAEV9h1-3eP5MrbRDniqSWgL54ph1cKTEp3bGVHBFH3_B87R9L1d8YqUqXQmtPxS_6znJhv31QBsi3iEKAZvGnubBT15NTCOhg5SFnLAC4FV6Rl2BVbDzwBNfA/s1600/DSC_0551-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Stiles Switch BBQ, Austin, TX</span></td></tr>
</tbody></table>
<span style="font-size: xx-small;"><br /></span>
<span style="font-size: large;">We ended our BBQ pilgrimage with a stop at Stiles Switch, another TMBBQ Top 50 spot, knowing they were open into the dinner hour. One more round of Q and a beverage seemed like a good way to end the day before heading for home. The Big Bark Amber Lager on draft by <a href="http://liveoakbrewing.com/" target="_blank">Live Oak Brewing Company</a> of Austin turned out to be an excellent choice.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivui9NMovGItyU8xFoilEv5fl4B5bRTJtUj3wbXeeB7WP2tKPBi2Ahyphenhyphen4lNlsMdPyjTYIDP1C3cCci8zKzQwD1QkO_TU9BHszd0E7bLOu2C_ooetPhAiOdkHDs166pzMSs8shQjFr_5N44/s1600/DSC_0546-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivui9NMovGItyU8xFoilEv5fl4B5bRTJtUj3wbXeeB7WP2tKPBi2Ahyphenhyphen4lNlsMdPyjTYIDP1C3cCci8zKzQwD1QkO_TU9BHszd0E7bLOu2C_ooetPhAiOdkHDs166pzMSs8shQjFr_5N44/s1600/DSC_0546-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Lined up for dinner at Stiles Switch</span></td></tr>
</tbody></table>
<span style="font-size: xx-small;"><br /></span><span style="font-size: large;">We selected the smoked turkey and moist brisket, and the friendly counter staff threw in a few rib bites for us to sample as well. The turkey was juicy and full of flavor with a black-peppered crust. Brisket sliced from the point was nice and flavorful with a decent bark above the seam, but just fair in the bottom half. We only had a couple of slices, and since this was my first time here, this brisket will need another visit or two for a better sampling.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Stiles Switch had a healthy dinner crowd lining up as we were leaving, going strong towards their closing time of 10:00 pm on Saturday nights. This is one destination where you can count on quality BBQ well into the evening, while many other well-known Austin spots sell out by mid afternoon.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUb1JCdLKWEP1WSyAGethaY1WIez1DvsXIb8MOK6oVHYJ7sTJtIl2gXO_oqAqXWJQFEeD5n_pyHslBaAQ7-gxThFp41agMxfbCy3ZHGWv41b3sgYK5Ag4QwmI-Q2GBVwdhepewgBxf7E/s1600/DSC_0549-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUb1JCdLKWEP1WSyAGethaY1WIez1DvsXIb8MOK6oVHYJ7sTJtIl2gXO_oqAqXWJQFEeD5n_pyHslBaAQ7-gxThFp41agMxfbCy3ZHGWv41b3sgYK5Ag4QwmI-Q2GBVwdhepewgBxf7E/s1600/DSC_0549-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Peppered turkey, moist brisket from Stiles Switch, plus rib samples</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQV0ms88LUnpQfphOXw3wY1SpF1HC4jPNkG7w6rzGTr7LQdsGmesk87nR8cfwAYwmQ2SW9WMQdpW6U7_2RqPJlwmPq4mwq36eMmqMHkYkHDGj4OlUcYMdS7Oa2pZTfXhy3fQgQvSlxaI8/s1600/DSC_0553-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQV0ms88LUnpQfphOXw3wY1SpF1HC4jPNkG7w6rzGTr7LQdsGmesk87nR8cfwAYwmQ2SW9WMQdpW6U7_2RqPJlwmPq4mwq36eMmqMHkYkHDGj4OlUcYMdS7Oa2pZTfXhy3fQgQvSlxaI8/s1600/DSC_0553-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Your 1993 "Dazed and Confused" throwback reference, location of Stiles Switch</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span><span style="font-size: large;">That about wraps it up for this Central Texas BBQ quest. 5 stops, 4 cities, 3 bloggers, on the road for 12 hours, doing what we love to do on a weekend--chase BBQ. Hope you enjoy all our respective write-ups of the trip. Don't forget to visit the posts by <a href="http://texasbbqtreasurehunt.com/kreuz-market-bryan-blue-moon-bbq-millers-smokehouse-freedmens-stiles-switch-road-trip/" target="_blank">BBQBryan</a> and <a href="http://www.houstonfed.com/2015/03/400-miles-of-barbecue-3-friends-4.html" target="_blank">HoustonFed</a>. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Weary but satisfied, we arrived home about 9:00 pm and </span><span style="font-size: large;">parted ways,</span><span style="font-size: large;"> pleased with our day's journey, and each looking forward to the next excursion. No doubt we will be at it again soon.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">- Scott</span><br />
<span style="font-size: large;"><br /></span>
<i>Kreuz Market - Bryan, 768 N Earl Rudder Fwy., Bryan, TX 77802, (979) 704-6147.</i><br />
<i>Hours: Monday through Saturday, 10:30 am to 8:00 pm. Closed Sundays.</i><br />
<span style="color: #0000ee;"><i><u><a href="http://www.kreuzmarket.com/Locations/bryan-texas/" target="_blank">www.kreuzmarket.com</a></u></i></span><br />
<div>
<br /></div>
<i>Blue Moon BBQ, 18746 E OSR, Hearne, TX 77859 (Corner of OSR and Macey Rd.), <br />(979) 549-4800.</i><br />
<i>Hours: Wednesday, 11:00 am to 4:00 pm. Thursday through Saturday, 11:00 am to 7:00 pm. Sunday, 11:00 am to 5:00 pm. Closed Monday and Tuesday.</i><br />
<span style="color: #0000ee;"><i><u><a href="http://bluemoonbbqtexas.com/" target="_blank">bluemoonbbqtexas.com</a></u></i></span><br />
<div>
<br /></div>
<div>
<i>Miller's Smokehouse, 208 N. Penelope St., Belton, TX 76513, (254) 939-5500.</i><br />
<i>Hours: Tuesday through Thursday, 11:00 am to 7:00 pm. Friday and Saturday, 11:00 am to 9:00 pm. Closed Sunday and Monday.</i><br />
<i style="color: #0000ee;"><u><a href="http://www.wildmillers.com/" target="_blank">www.wildmillers.com</a></u></i><br />
<div>
<br /></div>
</div>
<div>
<i>Freedmen's, 2402 San Gabriel St., Austin, TX 78705, (512) 220-0953.</i><br />
<i>Hours: Tuesday and Wednesday, 11:00 am to 10:00 pm. Thursday through Saturday, 11:00 am to 12:00 am. Sunday, 11:00 am to 10:00 pm. Closed Mondays.</i><br />
<span style="color: #0000ee;"><i><u><a href="http://www.freedmensbar.com/" target="_blank">www.freedmensbar.com</a></u></i></span><br />
<div>
<br /></div>
</div>
<div>
<i>Stiles Switch BBQ and Brew, 6610 N. Lamar, Austin, TX 78757, (512) 380-9199.</i><br />
<i>Hours: Tuesday through Thursday, 11:00 am to 9:00 pm. Friday and Saturday, 11:00 am to <br />10:00 pm. Sunday 11:00 am to 8:00 pm. Closed Mondays.</i><br />
<span style="color: #0000ee;"><i><u><a href="http://www.stilesswitchbbq.com/" target="_blank">www.stilesswitchbbq.com</a></u></i></span><br />
<div>
<br /></div>
</div>
</div>
Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com0tag:blogger.com,1999:blog-3109307270828100006.post-33253590778950176762015-03-08T21:57:00.001-05:002015-03-16T15:05:30.534-05:00Texas Q Presents "The Q Joint" - New Caney, TX<span style="font-size: large;"><br /></span>
<span style="font-size: large;">There's a new Q Joint in town.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Opening weekend for <a href="http://www.qjoint.menu/" target="_blank">The Q Joint</a> in New Caney was a success, despite the soggy conditions for day 2 on Sunday. All meats sold out on Saturday, their opening day, in just 3 hours, with reports of a long line and many happy customers.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhetdYj6F-6jMGEbP89aDjFV0EfCQZRgUZYcRduXIQhDxehEPSmyFTEgSJEi6lM-URj1xqJdds7Z8gAPZdeMx8gWfWlVRrpprweQ_R91c6XaNQ8CGG9cDM5RchEKg_G_4TIHHlzdja2mvk/s1600/Opening1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhetdYj6F-6jMGEbP89aDjFV0EfCQZRgUZYcRduXIQhDxehEPSmyFTEgSJEi6lM-URj1xqJdds7Z8gAPZdeMx8gWfWlVRrpprweQ_R91c6XaNQ8CGG9cDM5RchEKg_G_4TIHHlzdja2mvk/s1600/Opening1.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Opening day at Texas Q</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><a href="http://www.qjoint.menu/" target="_blank">The Q Joint</a> is the new retail venture of <a href="http://www.texasqonline.com/" target="_blank">Texas Q Competition BBQ & Catering</a>, a competitive BBQ team and catering operation from the Kingwood area. Sloan Rinaldi, owner and pitmaster, is a 4th generation BBQ cooker, and is no stranger to the BBQ way of life. Her grandfather founded Fowler's in Crockett, TX. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Sloan got her start in competition BBQ about two years ago, with 2014 being her first full year of competing. She got the attention of many on the circuit early, placing 3rd in ribs in her first competition event last May. She's also been catering for public and private events, where Texas Q built a reputation for the quality product they were providing to people that don't normally get a chance to taste competition BBQ. She has a passion for pit-smoked meats and great sauce, and the natural next step was to make competition-quality BBQ available to the public with The Q Joint. Their homemade sauce, which Sloan is very proud of, is available online and at their new location. It's a sweet sauce, with a nice kick of spice at the finish. "Sweet with some heat," she says.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN90mNIxDIGdakW7EyTFhatrfTr4SK6SU1jePTwylKic9nO0QFFCwSVDcvat1oSnB0NDCiWJmV4YhAA5TupcsNL7ffnbB_abcqeYLh1U_5Xud6JYNroRZ5btGcCln3yLVZyTanPnGZ90Y/s1600/DSC_0563.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN90mNIxDIGdakW7EyTFhatrfTr4SK6SU1jePTwylKic9nO0QFFCwSVDcvat1oSnB0NDCiWJmV4YhAA5TupcsNL7ffnbB_abcqeYLh1U_5Xud6JYNroRZ5btGcCln3yLVZyTanPnGZ90Y/s1600/DSC_0563.JPG" height="267" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Brisket point, chopped beef and sausage from The Q Joint</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3J6jReQZChHukU-0RAzB6IqkP5iKP2wFmzmfLCe8dWj581WnmvwLvWqzYzHnqdH7gx8T5cX-B64Dau2Z_-koaj2ZHmYc00QyOd1ACil-fkWb7vH0f8cDapRKYZHk4WC9x5SaGVjGJyTo/s1600/DSC_0567.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3J6jReQZChHukU-0RAzB6IqkP5iKP2wFmzmfLCe8dWj581WnmvwLvWqzYzHnqdH7gx8T5cX-B64Dau2Z_-koaj2ZHmYc00QyOd1ACil-fkWb7vH0f8cDapRKYZHk4WC9x5SaGVjGJyTo/s1600/DSC_0567.JPG" height="267" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Brisket close-up</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Sloan says </span><span style="font-size: large;">"I don't want to overpower the flavor of the meats with hickory or mesquite." </span><span style="font-size: large;">Texas Q is after a finished product with a "subtle, sweet smoke"</span><span style="font-size: large;">. She uses a combination of dry pecan and dry apple wood, with wet cherry to fuel their custom reverse-flow, trailer-mounted pit, manufactured by <a href="http://www.easttexassmokercompany.com/" target="_blank">East Texas Smoker Company</a> in Tyler, TX. Their rig is outfitted with everything they need for catering or competing.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT7LRw9BOBqV_UkywGXak5YiOBPC5tXGcsZWOFe2rbXcRT7FW003OYwfG2VT58XFutM-kuTNCKuLe4y1aJjD-c6eVi__O4MAF5WT4kOYF-bX_p4j4O5dhxyO-ojTXdpTfyMz8xqxe1c3U/s1600/DSC_0559.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT7LRw9BOBqV_UkywGXak5YiOBPC5tXGcsZWOFe2rbXcRT7FW003OYwfG2VT58XFutM-kuTNCKuLe4y1aJjD-c6eVi__O4MAF5WT4kOYF-bX_p4j4O5dhxyO-ojTXdpTfyMz8xqxe1c3U/s1600/DSC_0559.JPG" height="267" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Texas Q's reverse flow pit from <a href="http://easttexassmokercompany.com/" target="_blank">East Texas Smoker Company</a></span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEics158mG_Wt1AG-Et3MMaF-mCZSdIHOgSrxEswif9n9m-gG5VIRGP791RG7n3b-Urvx80SJDrgXBZcWJYPvp_7wEqVug7u4rAKZ9LcKAnSaL331YmQDaOBDklZ4WA9ain0d4ouwICn424/s1600/DSC_0568.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEics158mG_Wt1AG-Et3MMaF-mCZSdIHOgSrxEswif9n9m-gG5VIRGP791RG7n3b-Urvx80SJDrgXBZcWJYPvp_7wEqVug7u4rAKZ9LcKAnSaL331YmQDaOBDklZ4WA9ain0d4ouwICn424/s1600/DSC_0568.JPG" height="267" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sliced brisket point and sausage from The Q Joint</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
</td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">On this visit I was able to sample brisket point, chopped brisket and sausage. The brisket was tender and moist, with good smoke penetration and a thin bark that held a hint of sweetness from the rub. "Low 'n slow with a lil' twang" her business card reads. I missed out on ribs and pulled pork for the day, giving me an excuse for a follow-up visit soon. The Q Joint is open 11 am until sold out, Friday, Saturday and Sunday. There isn't much for seating; just a couple of picnic tables, so it really is a 'to-go' operation for now.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I asked Sloan what her plans are once the competition circuit starts up this year, sensing her passion for competing. "We're thinking about that right now, looking at options." They would obviously need another pit to be open at the retail location on the same weekend as a cookoff event, and a crew to manage both. Sloan has attended competition training in Memphis, and Texas Q competes at <a href="http://www.tgcbca.org/" target="_blank">TGCBCA</a> competitive events. Right now, the focus is bringing their competition-quality barbecue to the public at The Q Joint, something only the judges typically get to to taste.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcETjuJB6MzyCoCNOdIdoYoh5Fp0pLFs5aCt7GJEunrpC6VTvBuvCrG3VJifiFYPoWDMSuzmw_zztWiP2J0j0k02juqHxGHbK2oFI0a5r2viOR7UF1bKQjFrybiyl0eYKWMAlI6lC-8HI/s1600/DSC_0569.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcETjuJB6MzyCoCNOdIdoYoh5Fp0pLFs5aCt7GJEunrpC6VTvBuvCrG3VJifiFYPoWDMSuzmw_zztWiP2J0j0k02juqHxGHbK2oFI0a5r2viOR7UF1bKQjFrybiyl0eYKWMAlI6lC-8HI/s1600/DSC_0569.JPG" height="267" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Nice slice from the point</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The Q Joint is located next to the bakery establishment <a href="http://www.keeliscupcakes.com/" target="_blank">Keeli's Cupcakes</a> on Loop 494 just north of Porter, TX, run by Sloan's friend Keeli Wheeler. The Q Joint and Keeli's share the same walk-up window for placing orders. Don't miss these cupcakes! Fresh ingredients with flavor combinations that make a perfect way to finish off that order of brisket or ribs.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPTjFBQ7u1gZsoP8t3iZQR7aSQ992dAB7Cue0_CD2GUfQKI-d4P99Fa3pCYvsVhlZ8X_izW0jnYDmvh8wYtXZWsQv-HZyYcamS-P4o-1Rgrwda6PjwmMN_8Vh0jeQYDw8AbwNe1h_GvkU/s1600/DSC_0572.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPTjFBQ7u1gZsoP8t3iZQR7aSQ992dAB7Cue0_CD2GUfQKI-d4P99Fa3pCYvsVhlZ8X_izW0jnYDmvh8wYtXZWsQv-HZyYcamS-P4o-1Rgrwda6PjwmMN_8Vh0jeQYDw8AbwNe1h_GvkU/s1600/DSC_0572.JPG" height="267" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sweet treats from <a href="http://www.keeliscupcakes.com/" target="_blank">Keeli's Cupcakes</a> next door!</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8dO1cw7UtARiJuodNZNhey7LtXXtZaMB9JWQYU9s8GoqKa7qjgoIA-iCLBMsStSZ8pEapGg8x9q8mll4zsq36SaunFvehCqG1D3_We9ngJ4kpUYcOrQYzuyyyEqiL-quZjnp2SUYdIjw/s1600/Sold-Out.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8dO1cw7UtARiJuodNZNhey7LtXXtZaMB9JWQYU9s8GoqKa7qjgoIA-iCLBMsStSZ8pEapGg8x9q8mll4zsq36SaunFvehCqG1D3_We9ngJ4kpUYcOrQYzuyyyEqiL-quZjnp2SUYdIjw/s1600/Sold-Out.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Day 1 - Sold out!</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">With the quality of the BBQ product Sloan and her team is turning out at The Q Joint, I doubt this will be the last time we see this 'Sold Out' sign next to the smokehouse. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Until next time.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">- Scott</span><br />
<br />
<span style="font-size: large;"><br /></span>
<i>The Q Joint, and Texas Q Competition BBQ & Catering, 21928 Loop 494 at Community Dr., <br />New Caney, TX 77357, (832) 731-7075.</i><br />
<i>59N Eastex Freeway to FM 1314 - Porter exit, right on FM 1314, left on Loop 494, travel 1.9 miles north and Texas Q is on your left.</i><br />
<i>Hours: Friday through Sunday, 11:00 am until sold out.</i><br />
<i><a href="http://www.qjoint.menu/">www.qjoint.menu</a> </i><br />
<div>
<br /></div>
Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com021928 Texas 494 Loop, New Caney, TX 77357, USA30.1287249 -95.22072229999997730.1286714 -95.220801299999977 30.1287784 -95.220643299999978tag:blogger.com,1999:blog-3109307270828100006.post-32993676713992239962015-02-22T23:17:00.003-06:002015-08-19T15:17:34.415-05:00Killen's Barbecue 1st Anniversary Celebration<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<span style="font-size: large;">What a great day for Ronnie Killen, his crew, and his family at the <a href="http://www.killensbarbecue.com/" target="_blank">Killen's Barbecue</a> 1st Anniversary celebration! They sure have had a year to remember--so much to be proud of! The weather held out for the entire event, and the <a href="http://juniorgordonband.com/" target="_blank">Junior Gordon Band</a> was rocking the outdoor pavilion to the delight of all in attendance. Lots of smiles all around, and certainly lots to smile about! At 4:00 pm, the line was still out the door, and the goods were still being piled onto trays carried by happy customers.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Texas Pit Quest was there, and here are a few pictures from the day just to give you a glimpse of the fun had by all. <i>(See the entire photo set at my Facebook album "<a href="https://www.facebook.com/media/set/?set=a.1539652909641513.1073741832.1534210780185726&type=1" target="_blank">Killen's BBQ 1st Anniversary Celebration</a>.")</i></span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4cSOMqF8O7AonTiRiS8DvI5ecNNAAanbTssfOjgUNcZh4yPL9k5qwCyQpKrFx5pqhNLrHk7o8I5kiWEfB4UOqCf_TFjStukvrXMCQ8MKOi50z1RWGjkYGRpXsVmC3JI9GP_4skSF_lM/s1600/DSC_0276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4cSOMqF8O7AonTiRiS8DvI5ecNNAAanbTssfOjgUNcZh4yPL9k5qwCyQpKrFx5pqhNLrHk7o8I5kiWEfB4UOqCf_TFjStukvrXMCQ8MKOi50z1RWGjkYGRpXsVmC3JI9GP_4skSF_lM/s1600/DSC_0276.JPG" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcIqR6DFMltAmSbC8LDo4EBPWBcyvRq9W7iJ007C2lkkCKJVDRRM8Zb2IOwmDXAjOax8_xR6c8IHvR9TziFbGThH5cDHFjWU096gl51UXkodnN20nMF8W4zDemUaopVxtfHE7KwYIJysY/s1600/DSC_0282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcIqR6DFMltAmSbC8LDo4EBPWBcyvRq9W7iJ007C2lkkCKJVDRRM8Zb2IOwmDXAjOax8_xR6c8IHvR9TziFbGThH5cDHFjWU096gl51UXkodnN20nMF8W4zDemUaopVxtfHE7KwYIJysY/s1600/DSC_0282.JPG" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWxRtJnM96hen9dwuS4dSksnSl0Vx8SX_PMTPByt-5rBaBjk3-gQEz4chCAQFHUG1LxgEk63RRpnV5Dd6tnQ2dHQZ4qiFOmZnH5EOtCkeQi5TJMBqF5wr_WGTLGhfOYJDOOzcrRzrR3c/s1600/DSC_0289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWxRtJnM96hen9dwuS4dSksnSl0Vx8SX_PMTPByt-5rBaBjk3-gQEz4chCAQFHUG1LxgEk63RRpnV5Dd6tnQ2dHQZ4qiFOmZnH5EOtCkeQi5TJMBqF5wr_WGTLGhfOYJDOOzcrRzrR3c/s1600/DSC_0289.JPG" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCaK8NtvGpUpqwJxLFhfi8Tve2mHdrAJOLLS7i_oLAb9il9cRdx2qgpdfVPz-hixOMYn4v32Gklg78xjJ6O1csATgXa9bpYl-59N8ING8zTFcsdyG7_SjgqmSwKIKQzafmhDsLStNqODw/s1600/DSC_0288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCaK8NtvGpUpqwJxLFhfi8Tve2mHdrAJOLLS7i_oLAb9il9cRdx2qgpdfVPz-hixOMYn4v32Gklg78xjJ6O1csATgXa9bpYl-59N8ING8zTFcsdyG7_SjgqmSwKIKQzafmhDsLStNqODw/s1600/DSC_0288.JPG" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQRKER1-BOw99pQJJOGzh0ABPOMaX5xBHv2fCG4pwKdfaEvGT13cDmq7sE2lfXtY1HoiPNhcEou8HkKBsJfoUMdvoM_7TPuYqlojpwqHvGPWbict__GEZTOGHfWFd2YxkCenOHs3hP70/s1600/DSC_0430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQRKER1-BOw99pQJJOGzh0ABPOMaX5xBHv2fCG4pwKdfaEvGT13cDmq7sE2lfXtY1HoiPNhcEou8HkKBsJfoUMdvoM_7TPuYqlojpwqHvGPWbict__GEZTOGHfWFd2YxkCenOHs3hP70/s1600/DSC_0430.JPG" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7tf5FjLpxKkCloK25O_VMUYUyY4U8NMR26ljZYEkZ_0JlSQEq5FOb5nW7vvAsjxPO179_xdURi-RWO_4wXRmH_8X1-M5mx1espKmXxePiseUCslObpyDEYaamlfgQUCardl16ccuQnE/s1600/DSC_0432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7tf5FjLpxKkCloK25O_VMUYUyY4U8NMR26ljZYEkZ_0JlSQEq5FOb5nW7vvAsjxPO179_xdURi-RWO_4wXRmH_8X1-M5mx1espKmXxePiseUCslObpyDEYaamlfgQUCardl16ccuQnE/s1600/DSC_0432.JPG" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGoOgGi7eorHStxZlNKjsauYv51-vROF9PaDqdnAfBet1fkkMDYHRDY3e3XDjA9vLmUo_0QaG5Dppyl6wIDtLCx0jJScZ2uNyIxf_aQ24GWH8LLHIfD8_Lt9IQ6kxD1CI1dBVylEl9InQ/s1600/DSC_0373-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGoOgGi7eorHStxZlNKjsauYv51-vROF9PaDqdnAfBet1fkkMDYHRDY3e3XDjA9vLmUo_0QaG5Dppyl6wIDtLCx0jJScZ2uNyIxf_aQ24GWH8LLHIfD8_Lt9IQ6kxD1CI1dBVylEl9InQ/s1600/DSC_0373-1.jpg" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTuHnx2ynLIl_8ujOWTTvTv47zImtcBMiM-7dOnUBAUBEccT-pCityi16PdlmpLhAq7yzMwB0h2kDUUYP5E8rQhgKBNWpFJ3Chyphenhyphen3CS3y4R8yKDFSl8ACLWZ13xt_QVrU4capP-K0D4nWU/s1600/DSC_0359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTuHnx2ynLIl_8ujOWTTvTv47zImtcBMiM-7dOnUBAUBEccT-pCityi16PdlmpLhAq7yzMwB0h2kDUUYP5E8rQhgKBNWpFJ3Chyphenhyphen3CS3y4R8yKDFSl8ACLWZ13xt_QVrU4capP-K0D4nWU/s1600/DSC_0359.JPG" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Wn9_uiWlTvQhOOYoGW078SZYQYqfj03AbAVkElUaFfCP_eIKxK9Nl3Rxt3wu7F7W3msarxhLmha94u-x3z_uEiYSQRmZG-CXC_RQHwVfoCQQThx8uiBDxPP_9aTkxQTtgK6WvEuLgTQ/s1600/DSC_0448-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Wn9_uiWlTvQhOOYoGW078SZYQYqfj03AbAVkElUaFfCP_eIKxK9Nl3Rxt3wu7F7W3msarxhLmha94u-x3z_uEiYSQRmZG-CXC_RQHwVfoCQQThx8uiBDxPP_9aTkxQTtgK6WvEuLgTQ/s1600/DSC_0448-1.jpg" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp6eMX8tGy8OkNvDA-JdFbZuenOWJceEQLyC_3gtyz_g8o9uLT6X8tnKgdz2x8wxqw4-3ovnTe7ofWMza9mrbhVgu0YzDTxAw8E7DU7H9xPmQ1ESnoavKuW41dVutaExaufQFvg4dziR4/s1600/DSC_0443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp6eMX8tGy8OkNvDA-JdFbZuenOWJceEQLyC_3gtyz_g8o9uLT6X8tnKgdz2x8wxqw4-3ovnTe7ofWMza9mrbhVgu0YzDTxAw8E7DU7H9xPmQ1ESnoavKuW41dVutaExaufQFvg4dziR4/s1600/DSC_0443.JPG" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPCMLHxBEkbjz64ClGl92bFP8FR5UFYLbW3drDcE_FC970w8Svw6Pa72fKofkqoYTeYJG_hB97XRTEfxV6VHXiGs098az2Uxf-7I-my5_ppXEMhmFsQ-SHCX8n-4uUHdN6C0o3wCd-dg/s1600/DSC_0463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPCMLHxBEkbjz64ClGl92bFP8FR5UFYLbW3drDcE_FC970w8Svw6Pa72fKofkqoYTeYJG_hB97XRTEfxV6VHXiGs098az2Uxf-7I-my5_ppXEMhmFsQ-SHCX8n-4uUHdN6C0o3wCd-dg/s1600/DSC_0463.JPG" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOEKUZL88X6UTxwzk1XiI6CRDv8L9_bt9IYusbs83YgcsZfD0PXNgV87P9bunc0KEwlOwO8m6sMhHvwiMhVq5VUl7GnCv3iRosyNZJfdMKfscXWDACG378L_h2mCJMFIR8TRrtNPE-6LM/s1600/DSC_0428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOEKUZL88X6UTxwzk1XiI6CRDv8L9_bt9IYusbs83YgcsZfD0PXNgV87P9bunc0KEwlOwO8m6sMhHvwiMhVq5VUl7GnCv3iRosyNZJfdMKfscXWDACG378L_h2mCJMFIR8TRrtNPE-6LM/s1600/DSC_0428.JPG" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJiPOV36AfNyqOIQEba_2RRk_s06cTcPFsTvRwV08-QrivXw85fsDm3LpHIoC24xKlic_v0KUdmb4F_Emnu7MBiI17W220O-384nF5p0m-6r8qK7XPx_fx_cOymy5k58XmNs8qKQWrT8s/s1600/DSC_0435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJiPOV36AfNyqOIQEba_2RRk_s06cTcPFsTvRwV08-QrivXw85fsDm3LpHIoC24xKlic_v0KUdmb4F_Emnu7MBiI17W220O-384nF5p0m-6r8qK7XPx_fx_cOymy5k58XmNs8qKQWrT8s/s1600/DSC_0435.JPG" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJN3KYCKjbV8nJ9OzJJGZeStAA4DEcXlgrKDrf8EvFmctaNuKmLLU8MoQDs1RTfS6eFw1eaWQQWkzZpUtb9hzirIawQBsu21v43K-InUkVTFTgbHwHPK4Wr3aOOrQWWnmQewKsu_IW5Y/s1600/DSC_0403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJN3KYCKjbV8nJ9OzJJGZeStAA4DEcXlgrKDrf8EvFmctaNuKmLLU8MoQDs1RTfS6eFw1eaWQQWkzZpUtb9hzirIawQBsu21v43K-InUkVTFTgbHwHPK4Wr3aOOrQWWnmQewKsu_IW5Y/s1600/DSC_0403.JPG" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiodA5SxWxfd5pw154ihk5P0lptYQBDsq0o8jiTLpi3u0GtYD0FgUshCn9nyaIhHZo00jtpo96yBKgnsG5hj9r9lI7DIdhj6FKCbPTsTY4Rn5UyKl4f24fWwRtH3epWtkOSvXx4sX9gFtA/s1600/DSC_0461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiodA5SxWxfd5pw154ihk5P0lptYQBDsq0o8jiTLpi3u0GtYD0FgUshCn9nyaIhHZo00jtpo96yBKgnsG5hj9r9lI7DIdhj6FKCbPTsTY4Rn5UyKl4f24fWwRtH3epWtkOSvXx4sX9gFtA/s1600/DSC_0461.JPG" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwqC3ZfZp9khxd-3oTFJoK_rUxZn3PecLrHmnpO-RTTld3-XyLoX2c3A9_XpKB4jL8R34id0tnbkJU6JR0TY6RbV9Ow6NPpfYaFSpkZfICVaa-b-n5lWDTXoPLyvxuBd8pSXzeCDeMWpo/s1600/DSC_0450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwqC3ZfZp9khxd-3oTFJoK_rUxZn3PecLrHmnpO-RTTld3-XyLoX2c3A9_XpKB4jL8R34id0tnbkJU6JR0TY6RbV9Ow6NPpfYaFSpkZfICVaa-b-n5lWDTXoPLyvxuBd8pSXzeCDeMWpo/s1600/DSC_0450.JPG" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8XDCirrqEYsMmZ3h5xPpR0Ss4DFfcHVWfUjxvhpH_ZIB_xZ1jZD3x1lKsMKC56Ml4aS2QNB-M746hfBY8GCdKY0WKR0mfAyHMXzg8Vpn-nB-lo0s27Kd16qdql5ScuJoWh0ZHs9C9vMQ/s1600/DSC_0446-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8XDCirrqEYsMmZ3h5xPpR0Ss4DFfcHVWfUjxvhpH_ZIB_xZ1jZD3x1lKsMKC56Ml4aS2QNB-M746hfBY8GCdKY0WKR0mfAyHMXzg8Vpn-nB-lo0s27Kd16qdql5ScuJoWh0ZHs9C9vMQ/s1600/DSC_0446-1.jpg" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSaVCzdWBt9zNF2vdIdy4DPifD_R2O0HJKHYH9mkubT6vPOGeJyUke4rL8QwPLUvfuuoie0-Nb4Ss5Pw4w_xwQVBaA4cBT4nDWtfYSvUUIGVKuDSZCPvCRGVizVrzIZJmgfykWi3IuflI/s1600/DSC_0294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSaVCzdWBt9zNF2vdIdy4DPifD_R2O0HJKHYH9mkubT6vPOGeJyUke4rL8QwPLUvfuuoie0-Nb4Ss5Pw4w_xwQVBaA4cBT4nDWtfYSvUUIGVKuDSZCPvCRGVizVrzIZJmgfykWi3IuflI/s1600/DSC_0294.JPG" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilF5_gFW5NeyWNOqtDfYSkOhCcp6O7eYmDlq0rXQQVMLzomig5LYS3OhuwHGzv-cmzo73PPJ1FFc1oddMWleJZTP7ui-RJn-G0F66PdckCJQhbtWQf1nY6HGWJQCcPEfaUA5Q1eOW5e1g/s1600/DSC_0449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilF5_gFW5NeyWNOqtDfYSkOhCcp6O7eYmDlq0rXQQVMLzomig5LYS3OhuwHGzv-cmzo73PPJ1FFc1oddMWleJZTP7ui-RJn-G0F66PdckCJQhbtWQf1nY6HGWJQCcPEfaUA5Q1eOW5e1g/s1600/DSC_0449.JPG" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0cvXZlMIjX1d0i_hzcUkAIRbz1J6QoHqtlBTybSXh7ujw8QbGPk3hkvEkQvbEzWh9Lmv_Hf23PutNNA298KoaWmWJELeT8UmUdbaNzdU3io97BV5x2tKb7n1l7Imcu1h3EMhkTpvKmH4/s1600/DSC_0466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0cvXZlMIjX1d0i_hzcUkAIRbz1J6QoHqtlBTybSXh7ujw8QbGPk3hkvEkQvbEzWh9Lmv_Hf23PutNNA298KoaWmWJELeT8UmUdbaNzdU3io97BV5x2tKb7n1l7Imcu1h3EMhkTpvKmH4/s1600/DSC_0466.JPG" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQoqb2N8SBt0jo_ecTGNcAOFBP9UHxo48RQNQI8dkyWLpFnE_w_UwfDoNskD7id5I9cMjCdz_rhvc9pfnaTlO2dAjCv7_8Iudtws7dxVpx-YwSISs5W8ED6qcvDCBcyPQwAaapZLypAg4/s1600/DSC_0469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQoqb2N8SBt0jo_ecTGNcAOFBP9UHxo48RQNQI8dkyWLpFnE_w_UwfDoNskD7id5I9cMjCdz_rhvc9pfnaTlO2dAjCv7_8Iudtws7dxVpx-YwSISs5W8ED6qcvDCBcyPQwAaapZLypAg4/s1600/DSC_0469.JPG" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgswBHAUSSn5Wit7Iw9ua_R2R0SGPP9UNQ8Be69sV6FX2SXEIbyD9MTIjKOvB716rkZJ2bwsKccSSxBOnXejwEX82aER5FcJ4Uwbe6iHaml6t0vUaLD3ezZG6ivxHeoTG_TIZuV0igASWE/s1600/DSC_0452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgswBHAUSSn5Wit7Iw9ua_R2R0SGPP9UNQ8Be69sV6FX2SXEIbyD9MTIjKOvB716rkZJ2bwsKccSSxBOnXejwEX82aER5FcJ4Uwbe6iHaml6t0vUaLD3ezZG6ivxHeoTG_TIZuV0igASWE/s1600/DSC_0452.JPG" width="268" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghSKIjtXMEPgtPuYbzM-JN7H_BEQ2AY1ge92irSEgXvHKamF5EfcBB5vdqN0opkTgxVJsv3oNVnXdpSPcSb5B0rSCuvSIVUfoSGjdBhRzkC2-WZTpMcNvI2Yd2eDTpM5kX0HB7qXIt7s/s1600/DSC_0318.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghSKIjtXMEPgtPuYbzM-JN7H_BEQ2AY1ge92irSEgXvHKamF5EfcBB5vdqN0opkTgxVJsv3oNVnXdpSPcSb5B0rSCuvSIVUfoSGjdBhRzkC2-WZTpMcNvI2Yd2eDTpM5kX0HB7qXIt7s/s1600/DSC_0318.JPG" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<span style="font-size: large;">I know, I said it before, what a great day. Congratulations, Ronnie! Hope you all enjoy the pictures!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">- Scott</span><br />
<span style="font-size: large;"><br /></span>
<br />
<i>Killen's Barbecue, 3613 E. Broadway St., Pearland, TX 77581, (281) 485-2272.</i><br />
<i>Hours: Tuesday through Sunday, 11:00 am until sold out.</i><br />
<i><a href="http://www.killensbarbecue.com/">www.killensbarbecue.com</a></i><br />
<br />
<a href="https://www.zomato.com/houston/killens-barbecue-pearland" target="_blank"><img alt="Click to add a blog post for Killen's Barbecue on Zomato" src="https://www.zomato.com/logo/16891246/minilogo" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a>
<i><br /></i>Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com0tag:blogger.com,1999:blog-3109307270828100006.post-63445783826044997932015-02-21T21:54:00.000-06:002015-02-21T23:34:08.696-06:00Pit Quest Saturday - Southern Q, BBQ Godfather, & Corkscrew BBQ<br />
<span style="font-size: large;">Our day started with the best of intentions.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Today I teamed up with <a href="http://twitter.com/BBQBryan" target="_blank">@BBQBryan</a> and <a href="http://twitter.com/HoustonFed" target="_blank">@HoustonFed</a> for a three-stop Pit Quest run on the north side of Houston. We were all looking forward to the opportunity to try some new spots and re-visit some of our favorites. Three guys, talking too long, lingering over good barbecue, and before we knew it, our day had gotten away from us.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">We started our day with a trip to <a href="http://www.southern-q.com/" target="_blank">Southern Q BBQ & Catering</a> at their 11:00 am opening. Knowing that I had just been here and had been crowing about it online all week, my two companions wanted to check it out for themselves.</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH2MplbavUwUBR3CI596hgiotdEQeYdAMBMI_fXJG4rcZxFWCzBpDmg6w7gR8_sVP6JFOIDdP2F7PbPnNtMhBQPbVEh2hqvaN5a3roueeGaBZvEOMQwkDcVYRr_ZAFIlWK8vm5uvceyFs/s1600/DSC_0259-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH2MplbavUwUBR3CI596hgiotdEQeYdAMBMI_fXJG4rcZxFWCzBpDmg6w7gR8_sVP6JFOIDdP2F7PbPnNtMhBQPbVEh2hqvaN5a3roueeGaBZvEOMQwkDcVYRr_ZAFIlWK8vm5uvceyFs/s1600/DSC_0259-1.jpg" height="640" width="545" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The "Taste of the South" Sampler at Southern Q</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">We were greeted upon entering by Steve Garner, who, </span><span style="font-size: large;">after quick introductions,</span><span style="font-size: large;"> shuffled off to the kitchen and brought out a small boat of today's house-made jalapeno sausage for us sample. Spicy, moist, loaded with beef and pork, and great texture. Memorable bites for all of us. We quickly settled on the "Taste of the South" Sampler so we could get some of everything, plus a couple of links of smoked boudin. Again, the sausage on the Sampler left a lasting impression on all of us today, with big flavors and its coarse, slightly loose beef and pork fill. Brisket was on point, with an East Texas-style spice in the rub and a thin, crispy bark. Everyone was pleased. It's not Central Texas-style; you won't find a thick, heavily black-peppered bark, so if this is your yardstick, you might be disappointed. Don't be--remember that Texas BBQ has many different branches on its family tree, and on the East Texas-style branch, Southern Q is a standout. <i>(See <a href="http://txpitquest.blogspot.com/2015/02/southern-q-bbq-catering-houston-tx.html" target="_blank">last week's Texas Pit Quest post</a> for more details on Southern Q).</i></span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhGFZb1k64HDceMQC-wzj-OyYEGZcqXcW6jtmdplG4LxGl8PaYtv8G3hB2PNxWlPcI1F15vqyqHlucdox8mkVAia68MSIK1_bhuBc_CMvNaN81kgwbkwZtUBSmaE5gYhuIziTHRWk9aNo/s1600/DSC_0263-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhGFZb1k64HDceMQC-wzj-OyYEGZcqXcW6jtmdplG4LxGl8PaYtv8G3hB2PNxWlPcI1F15vqyqHlucdox8mkVAia68MSIK1_bhuBc_CMvNaN81kgwbkwZtUBSmaE5gYhuIziTHRWk9aNo/s1600/DSC_0263-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">East Texas-style sides and BBQ at Southern Q</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6a5MizMAmo-OeLGY7yXBeIJxx2JgQI0rAAeCxyByMwidGRMqtxHncRrzeZy1i4RZa3Ibtiy11zysi0Q7EARH38DCYfYtIDyT8SAXBJZGAR2ogIQSUqW-gxOCz8K34o6WVhax-brB-_c/s1600/DSC_0264-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6a5MizMAmo-OeLGY7yXBeIJxx2JgQI0rAAeCxyByMwidGRMqtxHncRrzeZy1i4RZa3Ibtiy11zysi0Q7EARH38DCYfYtIDyT8SAXBJZGAR2ogIQSUqW-gxOCz8K34o6WVhax-brB-_c/s1600/DSC_0264-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">BBQ Godfather, Spring, TX</span></td></tr>
</tbody></table>
<span style="font-size: large;">Second stop on today's Quest was a visit to <a href="http://bbq-godfather.com/" target="_blank">BBQ Godfather</a>, the food truck operation on Rayford Rd. in Spring, TX. Today's special was their Pork Belly BLT, so we ordered one, plus a pound of brisket </span><span style="font-size: large;">and three spareribs </span><span style="font-size: large;">to share, and a side of their Bacon Mac 'n Cheese. Visually, the </span><span style="font-size: large;">Pork Belly BLT was a nice composition.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFLuiPNS4i_Qeo5tpHykUSmbfZkpOQ7eTf-wj4WOivzmSBuExMfzCa3gctmYp_pud8vEKcS_BExz4ZpKiN3EKYDvCn16C-Ni2Hs_TyZHKWrymlSawjrZr9bolSAlgk6xOLi-FpaWBaG3o/s1600/IMAG0721-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFLuiPNS4i_Qeo5tpHykUSmbfZkpOQ7eTf-wj4WOivzmSBuExMfzCa3gctmYp_pud8vEKcS_BExz4ZpKiN3EKYDvCn16C-Ni2Hs_TyZHKWrymlSawjrZr9bolSAlgk6xOLi-FpaWBaG3o/s1600/IMAG0721-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pork Belly BLT at BBQ Godfather</span></td></tr>
</tbody></table>
<span style="font-size: large;">We had a little trouble with the texture of the pork belly, which we anticipated would have that nice combination of fat and crispiness you find on a perfectly-seared piece. This was a little dry and tough, and both smoke and seasoning was a bit lacking. As an overall sandwich though, it has potential. Ribs were good, and I found the brisket to be decent as well. As thick as the slices were, it could have used some additional time on the pit to break down connective tissue. The flavor penetration, from rub or smoke, wasn't quite there either. But it was a beautiful cut and I will definitely be back to give this brisket another chance.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLJ-S5sNasZ7CHMSACCcV_upLWSNMEFhvMcV-lC0O5O7M9hYnuxw1XJKUW4XmqFEE6ZFziCyq6OL4YVvn-EZRyA_rAfwzFGXJgdF4mryKdu3rsQ3tQ4bGJd0wV3Vv_SF9TQ-pz6T-p9w/s1600/DSC_0271-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLJ-S5sNasZ7CHMSACCcV_upLWSNMEFhvMcV-lC0O5O7M9hYnuxw1XJKUW4XmqFEE6ZFziCyq6OL4YVvn-EZRyA_rAfwzFGXJgdF4mryKdu3rsQ3tQ4bGJd0wV3Vv_SF9TQ-pz6T-p9w/s1600/DSC_0271-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">That brisket though...</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTFDNEaUw3JfdpEDJ3KLYhFzsl44WIISIcdbYkz48lxKA99j03cV97mublO04D8AKCabFZSBQ53rAGXUAnc23cPIyCsyia5EeEunWtjVds5DLR-lPdNut4JxlbsJW1vjUclJ4u7xS2e4/s1600/DSC_0266-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTFDNEaUw3JfdpEDJ3KLYhFzsl44WIISIcdbYkz48lxKA99j03cV97mublO04D8AKCabFZSBQ53rAGXUAnc23cPIyCsyia5EeEunWtjVds5DLR-lPdNut4JxlbsJW1vjUclJ4u7xS2e4/s1600/DSC_0266-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><a href="http://twitter.com/HoustonFed" target="_blank">@HoustonFed</a> and <a href="http://twitter.com/BBQBryan" target="_blank">@BBQBryan</a> in a serious BBQ discussion</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PxVmey_pfTo8Jczb1nQSG73-VlVcAlBb1IEVlH1RpAmE4PfUVwfHif5zO7VM-DwKRxkMwmhAk5Rb3gsNba1h4NwXTt-ejrz10xMeOsrUK0023UGGVbwaeHytxXTLAnNLXesb6Ca7CaY/s1600/IMAG0722-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PxVmey_pfTo8Jczb1nQSG73-VlVcAlBb1IEVlH1RpAmE4PfUVwfHif5zO7VM-DwKRxkMwmhAk5Rb3gsNba1h4NwXTt-ejrz10xMeOsrUK0023UGGVbwaeHytxXTLAnNLXesb6Ca7CaY/s1600/IMAG0722-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Brisket and ribs at BBQ Godfather</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">We held out hope for the Bacon Mac 'n Cheese side. It was topped with much the same cut of pork belly as was on the BLT, diced large, dry, and lacking much flavor. Maybe it would have been improved with a topping of diced, thick-cut, cured and smoked bacon instead, something more bacon-like. In the end, I decided BBQ Godfather has the all the right pieces in place to be a real contender in the Houston BBQ scene, so at least another visit or two is warranted to increase our sampling distribution.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-0BZg-AVyU7IFdgmIxwyrvun-pRa83kX36CxA4zg-8Od06DHGq9n2tCxitil9XrimphEPZ2Bmp4otuyS79ZVAPzsXGL8N_vmfyDscWK_YZjFxMJg7_Oq8bG9YmqDfWUOxr6jDLmdhZA/s1600/IMAG0720-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-0BZg-AVyU7IFdgmIxwyrvun-pRa83kX36CxA4zg-8Od06DHGq9n2tCxitil9XrimphEPZ2Bmp4otuyS79ZVAPzsXGL8N_vmfyDscWK_YZjFxMJg7_Oq8bG9YmqDfWUOxr6jDLmdhZA/s1600/IMAG0720-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Brisket, ribs, Bacon Mac 'n Cheese, Pork Belly BLT at BBQ Godfather</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Just before 2:00 pm we left BBQ Godfather and headed west down Rayford Rd. towards our final destination of the day, <a href="http://www.corkscrewbbq.com/" target="_blank">Corkscrew BBQ</a>. We hoped to make it in time to get the last of pitmaster Will Buckman's renowned daily offering. As we passed under I-45 and were in the lane waiting to turn left onto Budde Rd., I checked the phone and the daily Corkscrew "Sold Out" message popped up. Foiled! <a href="http://twitter.com/BBQBryan" target="_blank">@BBQBryan</a> put it well in a later Twitter post, <i>"Our plan to avoid a line <a href="https://twitter.com/CorkscrewBBQ">@CorkscrewBBQ</a> was technically successful. They sold out before we got there."</i> :-(</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJRNUYxKsX1PjWOaoFyc9896yDWbVAI_tkDs50qCBbvf9jibbwYIn-6GBd_xmL1Lmt1oEUSPLNAhrUAGeW2H95dLEU91PkWeLnUdxLHbI5EAa7ow0HA00zlMEuO0LPsA9mhyzg9-TMYo/s1600/sold_out2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJRNUYxKsX1PjWOaoFyc9896yDWbVAI_tkDs50qCBbvf9jibbwYIn-6GBd_xmL1Lmt1oEUSPLNAhrUAGeW2H95dLEU91PkWeLnUdxLHbI5EAa7ow0HA00zlMEuO0LPsA9mhyzg9-TMYo/s1600/sold_out2.jpg" height="351" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sold out at Corkscrew :-(</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">We resolved to alter our sequence next time.</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">- Scott</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6AGnG5DcmSbQuUWFYo4-Sj7mSEPYAs9UdSpHdfoSYANJxBD9Im0HtUb-wEkrUD5gqCEfYe-YyY3hWxxDips8XA6KwIp2Vo7FGx71f2_if7-HvFN7RYMPu6NQ7kNnUUIVRui1urDeV9U/s1600/IMG_20150221_122412-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6AGnG5DcmSbQuUWFYo4-Sj7mSEPYAs9UdSpHdfoSYANJxBD9Im0HtUb-wEkrUD5gqCEfYe-YyY3hWxxDips8XA6KwIp2Vo7FGx71f2_if7-HvFN7RYMPu6NQ7kNnUUIVRui1urDeV9U/s1600/IMG_20150221_122412-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><a href="http://twitter.com/TxArch" target="_blank">@TxArch</a> and <a href="http://twitter.com/BBQBryan" target="_blank">@BBQBryan</a> did not plan this at all.</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<i>Southern Q BBQ & Catering, 16540 Kuykendahl Rd., Houston, TX 77068, (832) 250-4851.</i><br />
<div>
<i>Hours: Wednesday through Saturday, </i><i>11:00 am to 7:00 pm; </i><i>Sunday, 11:00 am to 4:00 pm. <a href="http://www.southern-q.com/">www.southern-q.com</a></i><br />
<br />
<i>BBQ Godfather, 2074 Rayford Rd., Spring, TX, (713) 828-5690.</i><br />
<i>Hours: Tuesday through Saturday, 11:00 am to 7:00 pm, credit cards accepted.</i><br />
<i><a href="http://bbq-godfather.com/">bbq-godfather.com</a></i><br />
<br />
<i>Corkscrew BBQ, 24930 Budde Rd., Spring, TX 77380, (832) 492-1184.</i><br />
<i>Hours: Tuesday through Saturday, 11:00 am to sold out.</i><br />
<i><a href="http://www.corkscrewbbq.com/">www.corkscrewbbq.com</a></i></div>
<span style="font-size: large;"><br /></span>Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com1tag:blogger.com,1999:blog-3109307270828100006.post-88296834410346470392015-02-15T15:57:00.001-06:002015-08-17T13:50:38.021-05:00Southern Q BBQ & Catering - Houston, TX<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Southern Q... <i>"You deserve good BBQ".</i></span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;"><i><br /></i></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2APpQdavdpw6rfIQByWPgdeoeLXK3Z1kkFGA43pvG7mvkX6GejPX1zAP1ZsW-YvvLg0hecdJp_CNYZuOxH6h6yOXC3WMAbDJwibaDnxk_Vlxc5ZM0J7qdkn5XDf97VDp6uR0AipMgXrM/s1600/DSC_0253-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2APpQdavdpw6rfIQByWPgdeoeLXK3Z1kkFGA43pvG7mvkX6GejPX1zAP1ZsW-YvvLg0hecdJp_CNYZuOxH6h6yOXC3WMAbDJwibaDnxk_Vlxc5ZM0J7qdkn5XDf97VDp6uR0AipMgXrM/s1600/DSC_0253-1.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<span style="font-size: large;">This statement, prominently displayed on the back of the bright yellow trailer where Southern Q carved out it's niche in the Houston BBQ scene over the past 4 years, speaks volumes. Steve Garner and his wife Sherice have landed, and I don't mean they broke down on the side of the road and can't go any further. <i>"You deserve good BBQ"</i> is their mantra, their mission statement, their philosophy, and it shows. It shows f</span><span style="font-size: large;">rom the moment you walk into their new location and are greeted by Sherice, and Steve's mother Cathy, from behind the counter. It's there from the time your order arrives, until you finish up and are headed out the door feeling thanks and appreciation. You can't help but feel that they believe each and every customer truly deserves good BBQ, and a great BBQ experience.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVezGODnUBEdvzsbK892obRRGVuNnJKQCsQYTWkisekK7SNvn3xzVCV1lvLFqpKgVa8geufqdMhUi9IGFV0krUrFSgJghGn2opIeTHRZTDn1wkQCKqJjHAKqbSeqMpWtuCEJJrkEptcs/s1600/DSC_0238.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVezGODnUBEdvzsbK892obRRGVuNnJKQCsQYTWkisekK7SNvn3xzVCV1lvLFqpKgVa8geufqdMhUi9IGFV0krUrFSgJghGn2opIeTHRZTDn1wkQCKqJjHAKqbSeqMpWtuCEJJrkEptcs/s1600/DSC_0238.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The meats at Southern Q BBQ</span></td></tr>
</tbody></table>
<span style="font-size: large;">J.C. Reid brought Southern Q to our attention in his <a href="http://www.houstonchronicle.com/entertainment/restaurants-bars/bbq/article/Classic-Southern-style-barbecue-in-north-Houston-5746548.php?cmpid=twitter-premium&t=1428f928a92499581e#/0" target="_blank">Houston <i>Chronicle </i>article</a> last September. Click the link; it's definitely worth the read. </span><span style="font-size: large;">In Reid's article, you'll notice he too picked up on the motto right away--evidence that it is an integral part of how the Garners run their business. Reid also provided the details of how the Garners got their start, and the origins of the East Texas-style BBQ they cook and why. Now that they've moved into a physical structure on </span><span style="font-size: large;">Kuykendahl </span><span style="font-size: large;">Rd. just north of FM 1960 in north Harris County, I had to stop by to see what's happening in their new place.</span><span style="font-size: large;"></span><br />
<span style="font-size: large;"><br /></span>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofz1M7Hw6SXiAtEhYUcEP8xHzmCLn4i1z0RiwKbNIWzlNuS42-Sm_bYzwBOA6Si7jDPtGFxQqwy_pdoxQn5w8nqL7NscA2JSHwQOLpLHVJ624srKCvJuUQXSd0JP10yU2rg6lDYqMWLs/s1600/DSC_0251-1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofz1M7Hw6SXiAtEhYUcEP8xHzmCLn4i1z0RiwKbNIWzlNuS42-Sm_bYzwBOA6Si7jDPtGFxQqwy_pdoxQn5w8nqL7NscA2JSHwQOLpLHVJ624srKCvJuUQXSd0JP10yU2rg6lDYqMWLs/s1600/DSC_0251-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The new home of Southern Q BBQ</span></td></tr>
</tbody></table>
<span style="font-size: large;">The little red building the Garners have been crafting into a new, permanent home for Southern Q over last few months is ready for prime time, and debuted this past Friday. The previous owner of the structure had built it as a BBQ restaurant for his son, but he lost interest and closed down, and it remained vacant for quite some time. The location seemed perfect as a new home for Southern Q, so Steve worked on him for a while and was eventually able to persuade him to sell. The kitchen, obviously with much more room than the trailer, will be a big help in their catering business. It also came with a bonus--a wood-fired Ole Hickory rotisserie pit in excellent condition. Steve smokes brisket, ribs and turkey legs in the Ole Hickory, and keeps his trailer pit just outside the door for chicken, sausage, boudin and other items needing different time and temperature. His wood of choice is red oak, plentiful in this area, with a little hickory thrown in from time-to-time for added flavor.</span><br />
<span style="font-size: large;"><br />I brought along a dining companion for this week's trip, my wife Susan, who thankfully seemed okay with the idea of BBQ for a Valentine's Day late lunch. Since we wanted to try a little of everything, we opted for the "Taste of the South Sampler", a combination of brisket, ribs, turkey, sausage, beans potato salad, Cajun rice and grilled corn--a great value for two, with enough left over to take a little home. We added a link of homemade smoked boudin on the side, which they served with Texas Firecrackers™. Brisket was the impressive standout for both of us on this day; great smoke flavor and bark, with a subtle hint of marinade that was "just there" in each bite--not overpowering at all. The smoked turkey, with a thin layer of caramelized sauce on the edge of each slice, seemed to have been perfectly brined to start, providing a balanced salt presence throughout, along with the moisture retention one expects from a good brine. </span>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_87UUAZSKCP4xATd5bp-w1h_43prDXCR9012VR3aFty8kYCHcXeAKYIwE_RJHgLtPF0JQSTBKr6sBUwalgZUYumzWJCP4vnLkgq2ljcXnf6-1f237JpfLgl68wqaeqIs3HwpU5VLTrI/s1600/IMG_20150214_155828-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_87UUAZSKCP4xATd5bp-w1h_43prDXCR9012VR3aFty8kYCHcXeAKYIwE_RJHgLtPF0JQSTBKr6sBUwalgZUYumzWJCP4vnLkgq2ljcXnf6-1f237JpfLgl68wqaeqIs3HwpU5VLTrI/s400/IMG_20150214_155828-4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Nice meal for two at Southern Q</span></td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;">Handmade sausage is always a treat, and Steve's did not disappoint--nice snap on the casing, punchy with garlic, and with a good balance of </span><span style="font-size: large;">coarse-ground beef, pork and other seasonings. Ribs were enjoyable--big and meaty, but that speckling of coarse black pepper on the crust that I personally favor on ribs was absent. Homemade sides were memorable--we both left craving more Cajun rice, filled with with a perfect balance of spices and noticeable pieces of green onions and red bell pepper. The grilled corn was an unique treat, served in half-ears with a sweet, buttery glaze and excellent smoke flavor from its time spent in one of the pits. The smoked boudin was flavorful, but I would have liked it better if it had more spice. (I'm always on the trail for smoked, spicy boudin!) I recognized many </span><span style="font-size: large;">traditional flavors and ingredients</span><span style="font-size: large;"> from boudin in my time growing up in southeast Texas, and really enjoyed the addition of </span><span style="font-size: large;">cuts of </span><span style="font-size: large;">chopped lean pork. Do not leave without sampling one of the homemade desserts made by Steve's mother Cathy. Her rich, chocolate sheet cake with pecans was a hit, and we even had enough willpower to get out of there with a few bites to take home to share with the kids!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">There has obviously been a lot of passion poured into the development of this location. Hand-painted BBQ-themed murals cover the walls, and typical BBQ restaurant Texana decor is tastefully located throughout. The new dining room has about a dozen tables, and there's room just outside to add outdoor seating for additional capacity during nice weather. They now have more room to spread out and think about what they might be able to add or do differently. One thing I noticed right away--the new place will allow them to expand their hours. Steve said "We're now open 11:00 am to 7:00 pm, Wednesday through Saturday, and 11:00 am to 4:00 pm on Sunday. We'll probably expand those hours during the summer months." He's also been able to bring on more staff; two in the dining area and 3 or 4 more in the kitchen, which may help in another way. Once some of these folks are up to speed on the operation, Steve might just be able to get a little more sleep than he has when he's been the only one on the pits at night. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I asked Steve if he'd been hurt by the rising brisket prices or if it had caused him to consider other beef product offerings, but he said no, he would stick with the typical cuts, what he knows his customers like. "It's the only way we know how; it's what we learned," he says. Similar to other BBQ joints around town, he said he might consider adding some daily specials now and again to increase draw. Prices are reasonable, with brisket at $15.95/lb, and ribs and sausage at $14.95/lb. Whole chickens are $12.95.</span><br />
<div>
<br /></div>
<span style="font-size: large;">The yellow trailer is parked out back (for now). With the quality of what the Garners are putting out, look for it to be back on the road in the future, scouting out new locations where they might grow. The little red shack won't be big enough to hold the crowds that will be lined up to get in once the word gets out.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You're going to like this place...</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Scott</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVF81ZAptg3nme5LrRZnIksoODYHfljto0ckWB8nuZrxIMSZXjcsEkdEPFRcu2LrkFQcDDzqsyAIqBdbwBP-mJu6agjnKGDl5_RqOgFvRQ4hg-gDOAE4p9_dESCtfbZvjDz_hY2i8SX18/s1600/DSC_0237-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVF81ZAptg3nme5LrRZnIksoODYHfljto0ckWB8nuZrxIMSZXjcsEkdEPFRcu2LrkFQcDDzqsyAIqBdbwBP-mJu6agjnKGDl5_RqOgFvRQ4hg-gDOAE4p9_dESCtfbZvjDz_hY2i8SX18/s1600/DSC_0237-4.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The "Taste of the South" spread from Southern Q BBQ</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2fjqPKcRMPZ9yrNU4eTk96JeBK3scA3taHqzpJnW4feYJ-I-nTtq1ZjqRjhoudzl_lmxekIWSlvh7QqPRk9GZjJgi70H1mnnfpXEZ5Ufv5lwSSBVi4GS5hrbox-tluKe9F-fiRsfHtNo/s1600/DSC_0240-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2fjqPKcRMPZ9yrNU4eTk96JeBK3scA3taHqzpJnW4feYJ-I-nTtq1ZjqRjhoudzl_lmxekIWSlvh7QqPRk9GZjJgi70H1mnnfpXEZ5Ufv5lwSSBVi4GS5hrbox-tluKe9F-fiRsfHtNo/s1600/DSC_0240-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Steve Garner and Scott Sandlin of Texas Pit Quest "talking shop"</span><br />
(there 10 minutes and I already have sauce on my shirt!)<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbResf6tpMhF7IrEFzCrvDw7L6iPzynEe05bXjQfrV4s3oZCnQLLaJ_ssKvgLA52oJJQwZQFI_IU-Y4T7L6GXYby_amiQbmMU12YbDNTeBAKUzGfoCGj1qU2nYYURW3Pi1PNgFhlwCQHE/s1600/DSC_0249-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbResf6tpMhF7IrEFzCrvDw7L6iPzynEe05bXjQfrV4s3oZCnQLLaJ_ssKvgLA52oJJQwZQFI_IU-Y4T7L6GXYby_amiQbmMU12YbDNTeBAKUzGfoCGj1qU2nYYURW3Pi1PNgFhlwCQHE/s1600/DSC_0249-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Homemade smoked boudin with Texas Firecrackers</span><span style="font-size: 11pt; line-height: 115%;"><span style="font-family: inherit;">™</span></span></td></tr>
</tbody></table>
<br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYSkm0ERuQOv6mVhqNP9Mn3bBd_qxmk0XkWwV4IVsux-q9rf5k8sM-22XPGG0weWfMhK5QaiH2skyME8SpJJUBsP_oZ46C33XcnLrfrquYxxDMyta7llFwMxB8bi4Tn6TEn3Xqt2ZyJA/s1600/DSC_0246-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYSkm0ERuQOv6mVhqNP9Mn3bBd_qxmk0XkWwV4IVsux-q9rf5k8sM-22XPGG0weWfMhK5QaiH2skyME8SpJJUBsP_oZ46C33XcnLrfrquYxxDMyta7llFwMxB8bi4Tn6TEn3Xqt2ZyJA/s1600/DSC_0246-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Steve Garner checking the rotating stock in the Ole Hickory</span></td></tr>
</tbody></table>
<br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfvuhHv0zTsMyvYBAEcTI12QKvm2ZTq4NuleCjcG6UClxsRNsnqvPg-ahU3TqYJjR93r2cWAD9UMeovuhIgyAZ0CmcxS5lQiDLL2ILUV1If4kDbB_F6XwkTafesrazugtbjpfTXPlBJPk/s1600/DSC_0245-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfvuhHv0zTsMyvYBAEcTI12QKvm2ZTq4NuleCjcG6UClxsRNsnqvPg-ahU3TqYJjR93r2cWAD9UMeovuhIgyAZ0CmcxS5lQiDLL2ILUV1If4kDbB_F6XwkTafesrazugtbjpfTXPlBJPk/s1600/DSC_0245-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Finish with homemade desserts, hand-made by Steve's mom Cathy</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji7vBJBHjKJ-9dGDvfDkypWDW6ZMRAvw1XZq9A5z3ymJRR_eA3fqkuWitWbWBc9D4zbBhTlaL6srX8VaylOe8T03HlRz4ksVApuz25inmVEDvmHFxi3YBXPxycy2VNrSkUurevYLnBulU/s1600/DSC_0256-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji7vBJBHjKJ-9dGDvfDkypWDW6ZMRAvw1XZq9A5z3ymJRR_eA3fqkuWitWbWBc9D4zbBhTlaL6srX8VaylOe8T03HlRz4ksVApuz25inmVEDvmHFxi3YBXPxycy2VNrSkUurevYLnBulU/s1600/DSC_0256-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Steve Garner is ready for the ride</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<i>Southern Q BBQ & Catering, 16540 Kuykendahl Rd., Houston, TX 77068, (832) 250-4851.</i><br />
<div>
<i>Hours: Wednesday through Saturday, </i><i>11:00 am to 7:00 pm; </i><i>Sunday, 11:00 am to 4:00 pm. <a href="http://www.southern-q.com/">www.southern-q.com</a></i></div>
<br />
<a href="http://www.urbanspoon.com/r/8/1998413/restaurant/Spring/Southern-Q-BBQ-Houston"><img alt="Southern Q BBQ on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1998413/biglogo.gif" style="border: none; height: 34px; width: 104px;" /></a>
<br />
<br />Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com116540 Kuykendahl Road, Houston, TX 77068, USA30.0165835 -95.4703627999999754.4945489999999992 -136.77895679999997 55.538618 -54.161768799999976tag:blogger.com,1999:blog-3109307270828100006.post-19143763712310461422015-02-07T22:01:00.001-06:002016-10-03T16:15:27.436-05:00Luling Smoke House BBQ - Kingwood, TX<br />
<span style="font-size: large;">Its been a whole week since I had some good Q; time to hit the road.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWJ6BrdjIM_CFW1Vgh0_AvWhLSDgALJtLWqRIX794H1dFalKfpZHifWqu7QmZmffGRCji9OQTU9oNeY6mBf75R5Vr89h22K7gGTqG9c5eSlTH6AnQer6CZP9tCjRj6YO3EHIrah9BnSY/s1600/CIMG2233.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWJ6BrdjIM_CFW1Vgh0_AvWhLSDgALJtLWqRIX794H1dFalKfpZHifWqu7QmZmffGRCji9OQTU9oNeY6mBf75R5Vr89h22K7gGTqG9c5eSlTH6AnQer6CZP9tCjRj6YO3EHIrah9BnSY/s1600/CIMG2233.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Luling Smoke House BBQ, Kingwood</span></td></tr>
</tbody></table>
<span style="font-size: large;">This weekend's Pit Quest takes us to a little place on Loop 494 just south of Kingwood Drive where Alberto Martinez has been cooking up what has been reported to be some good quality, local BBQ in the Central Texas style. I've been told by several people over the past year that this place is worth a visit, so I decided to stop in </span><span style="font-size: large;">to see for myself </span><span style="font-size: large;">on this cool, gray, stuck-between-winter-and-spring afternoon in southeast Texas.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Luling Smoke House BBQ operates out of a food truck on the roadside, with a separate, detached permanent smokehouse. Alberto Martinez, owner and pitmaster, has </span><span style="font-size: large;">been occupying <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5KAhQLQDxQYtLO22-6fBpTW2tNwqadQjEhLHaCXMdGP-De042-sLXaAwenjziKCnETChbuN19ByYdSsrrwHMIzrBdz5dsaZ7ZqLPvgWnZBW_70sQekkir4xZc9rJudU7XskCnjmA2UAA/s1600/CIMG2236.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5KAhQLQDxQYtLO22-6fBpTW2tNwqadQjEhLHaCXMdGP-De042-sLXaAwenjziKCnETChbuN19ByYdSsrrwHMIzrBdz5dsaZ7ZqLPvgWnZBW_70sQekkir4xZc9rJudU7XskCnjmA2UAA/s1600/CIMG2236.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Owner Alberto Martinez checks sausage on the pit</span></td></tr>
</tbody></table>
this spot on Loop 494 for more than two years ("three years this July," he points out). He went out on his own in the BBQ business after having spent 30+ years honing his skills at the Luling City Market* in Houston. Its obvious Mr. Martinez knows his craft; he keeps a well-used, large offset pit in an enclosed shed near the parking spot for his food truck. Proudly offering a tour of his operations, he gave me a peek at the afternoon's product resting in the warmth of the pit for the remaining hours of the day. Plenty of well-seasoned stacks of brisket, pork ribs, and sausage were there, even at about 2:30 pm. "Business has been slow," he says, despite the milder weather, and even on weekends. He's definitely challenged by the restrictions and </span><span style="font-size: large;">limitations imposed on the</span><span style="font-size: large;"> food truck business by the City, not being able to have even picnic table seating without </span><span style="font-size: large;">the facilities required for restaurants. So if you're planning to </span><span style="font-size: large;">go, be prepared for take-out BBQ and what that means (eating in your car or taking it home.) I couldn't wait, eager to get at it while it was still hot. I carefully unfolded </span><span style="font-size: large;">my foil-wrapped sampling of moist brisket, sausage, turkey and rib and picnicked on my tailgate, challenged a little bit by the breeze, but still a pleasant experience for a leisurely Saturday afternoon.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimtIRX_aImlqziuqECjRABheizlc7cQsPsOsC_ZwEC0rkfrFTjFusdPgzapkhK9SgWQmXKa9acL6_O70NPW9h-FeQW-xipkC4bu6eCN1VVwINvOoiU4IYLCiZWAEN4fUFkufZbvr3I35o/s1600/IMG_20150207_144727.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiecytMaOhesbnzjzH0K10S7ZMMGsXUMiwwzbIUcivhrqtvNFrV3dlMgc61yDrZWfwsr1sC4ec6K2WRLKlOyJCGoXatSxLLCJLkFVQuXGW_aj7eC4ARLwcvQ9YkSpaiqbhXtrun2YdTW94/s1600/CIMG2239.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiecytMaOhesbnzjzH0K10S7ZMMGsXUMiwwzbIUcivhrqtvNFrV3dlMgc61yDrZWfwsr1sC4ec6K2WRLKlOyJCGoXatSxLLCJLkFVQuXGW_aj7eC4ARLwcvQ9YkSpaiqbhXtrun2YdTW94/s1600/CIMG2239.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Split red oak and white oak at </span><br />
<span style="font-size: small;">Luling Smoke House BBQ</span></td></tr>
</tbody></table>
<span style="font-size: large;">They say one of the first signs you're probably onto a pretty good BBQ spot is the size of the </span><span style="font-size: large;">woodpile, and this one was big. Mr. Martinez tells me he uses a combination of white oak and red oak in his pit, saying he thinks the combination is closest to the flavor he would get from smoking with post oak, which he prefers. But post oak has to be shipped in from Central Texas, and is expensive to get in this part of the state. Since we were on the subject of expenses, I asked Mr. Martinez how he was affected by the rising cost of beef, especially brisket. He said brisket was a little over $2.00/lb about a year ago, and he paid $3.78 for today's briskets. That's quite a jump, and just like everyone else he's had to pass some of that on to the customers. But you would still be hard-pressed to find a better value for the quality in this area; he offers meat by the pound at a flat rate of $14.00 (up only $2.00/lb from last year), and sausages at $4.25 per link.</span><br />
<br />
<span style="font-size: large;">Luling Smoke House BBQ provides the standard Texas quintet of smoked meats--brisket, pork ribs, sausage, turkey and chicken. Plates are available, as well as sandwiches, or order by the pound. My sampler consisted of four meats; I saved the chicken for a future visit. I was impressed with the brisket--good smoke penetration, and still moist at 2:30 in the afternoon. The pork spareribs were big and meaty and very good, but I would have liked to have seen a little more dry rub and</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMIq7blITWS1AZ6hgSPpPVk1ZvbNcRanp1zrE8YaT2yXrbaUbHRRFUttOI_-h-F0bWuQrnFW8pKi0xS3HDT1DzxzFz3Qi_pUSBX_X83NTx8AcGY1D35z6xlGLO44tjRIbRuzQsy1CtEnE/s1600/CIMG2234-1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMIq7blITWS1AZ6hgSPpPVk1ZvbNcRanp1zrE8YaT2yXrbaUbHRRFUttOI_-h-F0bWuQrnFW8pKi0xS3HDT1DzxzFz3Qi_pUSBX_X83NTx8AcGY1D35z6xlGLO44tjRIbRuzQsy1CtEnE/s1600/CIMG2234-1.jpg" width="220" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Current menu, good prices</span></td></tr>
</tbody></table>
<span style="font-size: large;"> especially pepper on these (my personal preference for ribs). A standout was the smoked sausage link, which is homemade by Mr. Martinez. Juicy, with a great flavor, good texture, and that requisite snap on the casing. (Don't skip the sausage!) I could pass on the turkey though, which was a processed product. It was definitely improved by its time served on the pit. Beans and potato salad are the available sides, but I passed this time. Sauce is really good; a Central Texas-style vinegar-based tangy sauce that complements the smoked meats very well. There may have been some mustard in there, and ground black pepper flecks in suspension, a red pepper or other heat source in the background that provided enough bite to grab your attention, with just the right amount of sweet to balance the heat.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Stop by Luling Smoke House BBQ if you're headed up US 59 towards Humble or beyond. Introduce yourself to Alberto Martinez. You'll be glad you did!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Until next time...</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Scott</span><br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoSxYzQYCC_npdUZdgTTN-jhWL48cGGWEyFijL7lYXgrUwVeEZLLeD-UTe0tVxz69aV2mrmGxnNS1-SFxE5wSApXHbtTg7V3WAJygKuvJIwRlIjr-shuTKxk-K72czOfqc0-tI300G6fM/s1600/CIMG2241-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoSxYzQYCC_npdUZdgTTN-jhWL48cGGWEyFijL7lYXgrUwVeEZLLeD-UTe0tVxz69aV2mrmGxnNS1-SFxE5wSApXHbtTg7V3WAJygKuvJIwRlIjr-shuTKxk-K72czOfqc0-tI300G6fM/s1600/CIMG2241-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Nice spread from Luling Smoke House BBQ</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDV5AoxD0ZUqWca9OnrcVMHDW3k9S9sh9e4GP8gq4yi0p4pM-SI9pvWIiI8iu1EyPOUOpctJ3NgFCtIVWHd6hfVSEj59XDNA0w_YoWXTn0qLSDPma35aPdexXxKAo2nkQL6zofnkH_uSI/s1600/CIMG2235-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDV5AoxD0ZUqWca9OnrcVMHDW3k9S9sh9e4GP8gq4yi0p4pM-SI9pvWIiI8iu1EyPOUOpctJ3NgFCtIVWHd6hfVSEj59XDNA0w_YoWXTn0qLSDPma35aPdexXxKAo2nkQL6zofnkH_uSI/s1600/CIMG2235-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Customers lining up at Luling Smoke House BBQ on a Saturday afternoon</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK5lUK1ig92z_1b_ey5ldjHrLFmMZZQGtpeAPZGQamSvTaGfCCDDvUSqjgYpwZE7v5Nue3xleqb6cVExK4fiy0YT44ty_8qkMDGaHjILFJg2lRpYYtk1D66Twnab_z2gsI4tnntnktsMU/s1600/IMG_20150207_153309-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK5lUK1ig92z_1b_ey5ldjHrLFmMZZQGtpeAPZGQamSvTaGfCCDDvUSqjgYpwZE7v5Nue3xleqb6cVExK4fiy0YT44ty_8qkMDGaHjILFJg2lRpYYtk1D66Twnab_z2gsI4tnntnktsMU/s1600/IMG_20150207_153309-1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Hefty pork spare ribs at Luling Smoke House BBQ #smokering</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvUmxmnOVGfqVbG85TpP2lU1X20O_-_q085EJQCQ5z-mfUfeRnG5psOneH8FljQ0Ng-9B4uTZnEDSsLgtCLheIwpex5cAxm0rsIO1QXL3zr264v3dHxbkQGNaXU_dL6Gm2X21xSS267cg/s1600/CIMG2238-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvUmxmnOVGfqVbG85TpP2lU1X20O_-_q085EJQCQ5z-mfUfeRnG5psOneH8FljQ0Ng-9B4uTZnEDSsLgtCLheIwpex5cAxm0rsIO1QXL3zr264v3dHxbkQGNaXU_dL6Gm2X21xSS267cg/s1600/CIMG2238-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Alberto Martinez, happy in his element, his pit shed</span></td></tr>
</tbody></table>
<br />
<i>Luling Smoke House BBQ, 22730 Texas Loop 494, Kingwood, TX 77339, (281) 881-6965. </i><br />
<i><br /></i>
<i>Head north on US 59 - Eastex Freeway, exit Loop 494/Hamblen Rd./Sorters-McClellan Rd., travel 1.8 miles and Luling Smoke House BBQ will be on your right. Open Monday through Friday 11:00 am to 6:00 pm, Saturdays 11:00 am to 5:00 pm. Closed Sundays. Credit cards accepted. Catering available.</i><br />
<i><br /></i>
<i>(*Note: Luling Smoke House BBQ is not affiliated with either the Luling City Market in Houston or the City Market in Luling).</i><br />
<div>
<i><br /></i></div>
<a href="https://www.zomato.com/houston/luling-smokehouse-bbq-kingwood" target="_blank" title="View Menu, Reviews, Photos & Information about Luling Smokehouse BBQ, Kingwood and other Restaurants in Houston"><img alt="Luling Smokehouse BBQ Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16893874/biglogo" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a>Scotthttp://www.blogger.com/profile/05621797605630841920noreply@blogger.com122730 Texas 494 Loop, Humble, TX 77339, USA30.0420615 -95.25059540000000930.0403435 -95.253116900000009 30.0437795 -95.248073900000009