Reviews, News, & Interviews

Ten 50 BBQ 11

Ten 50 BBQ

Larry Lavine has been an accomplished restaurateur in Dallas for decades, but he’s best known for founding the Chili’s chain in the seventies. He sold the business thirty years ago, even before baby back ribs ever made it to the menu, and now he’s in the brisket game. After plenty of R&D and a lengthy renovation of a building between Highway 75 and the DART line, Lavine’s newest restaurant, Ten 50 BBQ (named for the address)…

BBQ News: 10/24 – 10/30

- The Daily Show filmed in Austin this week. The Monday episode started with an homage to the show Dallas in the intro, and featured Aaron Franklin of Franklin Barbecue among other notable Austinites. – Later in the show, correspondent Jordan Klepper showed off the barbecue lei that he received form the airport. – Food TV personality Alton Brown came to Dallas for a live show that used some Pecan Lodge brisket. – The smoked…

Interview: Samuel Jones of Skylight Inn

Co-Owner/Pitmaster: Skylight Inn; Opened 1947 in Ayden, North Carolina Age: 33 Cooker: Direct heat brick pit Wood: Oak and Hickory Samuel Jones is part of a North Carolina family that was cooking barbecue back in the nineteenth century. He’s been at the restaurant since birth, and surmises that his mother likely put pig grease in his baby bottles. Samuel is also a man full of one-liners. When we spoke over the phone, I asked if his day was going well….

Skylight Inn Hog

Dia De Los Puercos

Legendary whole hog cooker Samuel Jones is bringing a special taste of North Carolina barbecue to Dallas this Sunday (tickets here). The Jones family has been cooking whole hogs in eastern North Carolina since 1830. In 1947, Samuel’s grandfather, Pete Jones, opened the Skylight Inn restaurant in Ayden, North Carolina, and Samuel and his father, Bruce, keep it smoking today. It’s considered some of the best barbecue in the country, and was even honored as an…

Avondale Station BBQ 01

Avondale Station BBQ

I didn’t go looking for a barbecue theme as I drove around the rural roads northwest of Fort Worth, but I found plenty. It seems in the Azle/Rhome/Haslet part of the state that a barbecue joint can’t operate unless it has hand-cut fries (five out of five that I visited) and smoked bologna (three out of five) on the menu. There’s no complaint in finding good fries, and I guess the bologna love can be chalked…

BBQ News: 10/17 – 10/23

- “In 2013 the U.S. produced almost the same amount of beef as it did in 1976, about 13 million tons. It achieved this while slaughtering 10 million fewer cattle.” From an in-depth look into the cattle industry, with a focus on Texas, from National Geographic. – National Geographic took a look at cattle breeding and even cloning, mainly on Texas ranches. – Mother Jones talked to Ted Genoways about his new book The Chain…

Interview: Rick Schmidt of Kreuz Market, Part II

Former Owner: Kreuz Market; Opened 1900 (current location 1999) Age: 69 Smoker: Indirect Heat Wood-Fired Pit Wood: Post Oak It’s the most famous family feud in Texas barbecue. A disagreement between Nina Sells and her bother Rick Schmidt caused a rift that sent the historic Kreuz Market packing. After ninety-nine years in the same building, Rick Schmidt found a new home in a new building on the north side of Lockhart. The local headlines at the time read “The…

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Finding Barbecued Goat in the Texas Hill Country
St. Louis Day in Castroville
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