Reviews, News, & Interviews

Triple J's Smokehouse 03

Triple J’s Smokehouse

The smokers were everywhere. Co-owner Rhonda Scales had led me through a swinging door into the kitchen where a hulking rotisserie pit was churning with tomorrow’s briskets. “We use all oak,” she told me as we walked out the back door. Split oak logs were piled around two more trailer-mounted rotisseries, a Southern Pride and an Ole Hickory, that were loaded with poultry, links, and boudin. “We only use wood. The gas is just to…

BBQ News: 11/29 – 12/04

- “This is white trash ambience with four star barbecue.” Billy Woodrich describing his restaurant Billy’s Oak Acres BBQ. – Beef giant Cargill looks to create a sustainable line of beef. – “Qibuchang village is to stinky tofu what Lockhart, Texas is to barbecue.” – The NYT food critic enjoyed some Texas BBQ over the holiday weekend: Black Friday brisket, sausage & beef rib (I passed on smoked turkey) from @killensbbq. Beautiful work, pitmasters.…

Interview: Louis McMillan of McMillan’s Bar-B-Q

Owner/Pitmaster: McMillan’s Bar-B-Q; Opened 1974 Age: 69 Smoker: Wood-fired Offset Smoker Wood: Oak, Mesquite, and Pecan Louis McMillan wasn’t happy, and I knew he wouldn’t be. I was in his restaurant to interview him because he’d been honored as one of Texas Monthly’s Top 50 BBQ joints, but we had a longer history. While traveling for my book research a few years ago I’d stopped into McMillan’s for a less than impressive meal and I wrote about it. I included…

Poetry in Barbecue

It was a Sunday morning and Jake Adam York was preaching. Poetry was his scripture as he read his own work to a mostly hung-over crowd of Southern Foodways Alliance symposium attendees. Through the mental fog we were captivated. “I know that good poetry shares a spirit with barbecue,” he told us. After he closed with Grace, through tear-filled eyes, we felt the spirit. That was two years ago, and just two months later Jake Adam…

BBQ News: 11/21 – 11/28

- Greg Gatlin of Gatlin’s BBQ is partnering with Bryan Caswell and Bill Floyd on a new barbecue joint in downtown Houston. – J. C. Reid of the Houston Chronicle looks around Houston for barbecue joints gone by. – The government’s new calorie labeling requirements means you’ll soon know how many calories are in that Rudy’s or Dickey’s chopped beef sandwich. – Beef and pork prices have already hit record highs, but the forecast doesn’t…

12 Days of Smoked Meat

Stiles Switch BBQ in Austin is celebrating the days leading up to Christmas in a big way. For the third year running, there will be twelve days of smoked meat. Well, Stiles Switch has smoked meat on the menu every day, but from December 9th through the 21st they’ll have a different special menu item daily. 12/09 – Smoked pork loin stuffed with cornbread and spicy sausage 12/10 – Smoked bone-in ribeye 12/11 – Bacon…

Last Minute Turkey

Thanksgiving is just four days away, so most of us have already charted a plan for getting a turkey on the table, but in case you haven’t, here are a few helpful ideas. Smoke Your Own – If you want a simple recipe for a whole smoked bird, then Aaron Franklin’s BBQ With Franklin Thanksgiving episode is a good place to start. Just remember that many frozen turkeys are treated with a salt and phosphate…

← Previous Page    Next Page →


More →
The Hardeman Family’s Barbecue Legacy
Four Generations of BBQ in Dallas
The Rise of All-Natural Beef
Can the Beef Industry Sustain it?
All About the Sauce
The Varied Barbecue Sauces of Texas
Texas Treasures
Celebrating half-century old Texas BBQ
Totally Smoked in the Golden State
California's Take on Texas BBQ
The Importance of Resting
Shed a tear 'cause I'm missing juice.
So, You Want To Open a BBQ Joint?
10 guidelines for starting a successful barbecue restaurant.
Heritage Hog BBQ
For All The Marbling
Limp Brisket
My beef with Kansas City barbecue.
What Is Texas-German Sausage?
The Best of the Wurst


More →