Reviews, News, & Interviews

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The Sausage Shoppe

It was twenty years ago that Ivy Chambers moved his budding sausage business out of his home and into a bona fide restaurant in Fort Worth. Over the years he added more barbecue items to the menu – brisket, ribs, bologna – and continued to operate the business until handing the reins to his son Alandres in 2009. Then last year, Alandres decided to make a move to a shopping center on the southwest side…

BBQ News: 06/19 – 06/25

– Texas Governor Greg Abbott says that calling barbecue sauce “the most important thing about barbecue” was, in hindsight “my biggest regret” while in office. – Officials in China have seized meat illegally smuggled in from Vietnam. It was all previously frozen, and some of it was forty years old. – A brisket demonstration video featuring the Salt Lick brought about what First We Feast has entitled #Brisketgate. – Salt Lick responds: @clarklab Sorry for…

Interview: Bennie Washington of Whup’s Boomerang Bar-B-Q

Owner/Pitmaster: Whup’s Boomerang Bar-B-Q; Opened 2000 Age: 64 Smoker: Wood-fired Offset Smoker Wood: Mesquite, Post Oak, and Pecan Bennie Washington’s business may only be fifteen years old, but his barbecue experience goes back four decades. As a delivery truck driver for Pepsi, barbecue was a hobby, then a short-lived foray as a professional in the nineties. His full time job didn’t allow for a barbecue side-business then, so he waited a few years, then quit in 2000. Now it’s all…

Barry Sorkin, Wayne Mueller, Illie Medina, Nick Pencis, Jonathan Shaw

Big Apple BBQ Block Party 2015

Today Wayne Mueller begins the final leg of his around-the-world barbecue missionary tour, a journey that has taken him to Japan (through Tokyo and three other cities); a stint at the World Expo in Milan; two flights through London, and one very long weekend in New York City at the Big Apple BBQ Block Party. His final sojourn will have Mueller hauling a barbecue pit the long way back to Texas through Atlanta to bypass the…

BBQ News: 06/12 – 06/18

– Travel + Leisure calls Austin “America’s next great food town” citing great restaurants like Franklin Barbecue and Valentina’s Tex-Mex. – Directly from Big Apple BBQ -> How not to trim a brisket:   – The Daily Meal asks for tips from some barbecue experts at the Big Apple BBQ. – The Daily Meal also looked into some reasons for the smaller crowd at this year’s festival. – First We Feast shares photos and videos…

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The Bubba Tater

The Bubba Tater is one of the most daunting dishes to tackle in Texas barbecue, that is if you plan to eat the whole thing. Most joints just list it as a barbecue baked potato, but it usually starts with a russet potato the size of a Nerf football. When you order one, they’ll probably ask if you want butter. The answer should be “Yes.” You’re already in for a huge carbo load, so you…

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Big Daddy’s Ribs & BBQ

In a renovated gas station that looks more like a former Blockbuster with a colorful sign that evokes Baskin Robbins, sits Big Daddy’s Ribs & BBQ. It opened last year along a widened El Dorado Parkway on the east side of Lake Dallas where suburbia has overtaken anything resembling lake-related development. For now, though, it’s probably the best barbecue you can find around the lake. I made a few stops from Lewisville to Little Elm…

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Sauce Sells
Texas BBQ Sauces Take Over H-E-B
Juneteenth and Barbecue
The Menu of Emancipation Day
Sixty Minute Ribs
The Fastest Ribs You Can Make Without Boiling Water
California’s Native Barbecue
What They're Cooking in Santa Maria is Unlike Anything Else
BBQ Anatomy 101: Beef Plate
Low and Fast
Grilling with a Two-Level Fire
The History of Texas Pastrami
Which May Be Older Than the NYC Tradition
A Sausage Evolution
New Joints Embracing an Old Craft
The Soul of Texas BBQ
It's More Than Tradition
Try the Smoked Chicken
The Best Birds in Texas


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