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by Brewing America | Jul 24, 2020 | All, BBQ, Complete Beef Barbecue, Feature, Smithville Food Lockers | 0 |
Last year, I bought a whole beef carcass for the first time. I was helping with a barbecue event where the main attraction was the full steer cooked over wood in a pit built with concrete blocks. The price quoted from Cameron’s...
Read Moreby Brewing America | Jun 26, 2020 | All, Barbecue, BBQ, Feature, Louie Mueller Barbecue | 0 |
Wayne Mueller, pitmaster and owner of Louie Mueller Barbecue, was half a world away from Texas, with five hundred pounds of raw beef ribs, a tub of coarse black pepper, and an empty smoker. It was March 13, and the Meatstock...
Read MoreThe scale of barbecue output required to run a restaurant is a whole lot different from what the average backyard cook deals with on a weekend. It might seem like an entirely different process, but other than bigger smokers with...
Read Moreby Brewing America | May 22, 2020 | All, Barbecue Sauce, BBQ, Feature | 0 |
There’s no such thing as a Texas-style barbecue sauce, no matter how often the corporate condiment marketing teams try to convince us otherwise. The red sauces of Kansas City are sweet and thick. The barbecue dips in Owensboro,...
Read MoreYou may have noticed that pork and beef prices don’t seem to have a ceiling, and neither does the demand for barbecue in Texas. As the restaurant industry struggles and some establishments are forced to close permanently, the...
Read Moreby Brewing America | May 8, 2020 | 44 Farms, All, BBQ, Ben E. Keith, Brisket, Feature | 0 |
Nick and Jennifer Pencis are itching to reopen their two restaurants in Tyler, Stanley’s Famous Pit Bar-B-Q and Roast Social Kitchen. Even before the statewide restaurant restrictions were put into place, they switched to...
Read Moreby Brewing America | Apr 28, 2020 | All, BBQ, Feature, Tejas Chocolate & Barbecue, Texas BBQ | 0 |
Tejas Chocolate & Barbecue in Tomball is known for its barbecue innovations—like mole barbecue sauce and chile relleno sausage—and, of course, for its bean-to-bar chocolate operation. But how about that chopped hog po’boy,...
Read Moreby Brewing America | Apr 24, 2020 | All, BBQ, coronavirus, Feature, Pecan Lodge | 0 |
The first customer of the day at Pecan Lodge in Dallas gets to ring the dinner bell hung above the ordering counter. It’s been a tradition at the restaurant since its early days at the Dallas Farmers Market. The last time the...
Read Moreby Brewing America | Apr 22, 2020 | All, BBQ, Feature, Israel Campos, Pecos, Pody's BBQ | 0 |
Israel “Pody” Campos doesn’t want to send his mother to the unemployment line, or his wife or daughter for that matter. The owner of the family-run Pody’s BBQ, in Pecos, has seen his share of West Texas busts, but none like this...
Read Moreby Brewing America | Apr 10, 2020 | All, BBQ, Brisket Country, Feature, M. Brady Clark | 0 |
Just like many pitmasters, M. Brady Clark has a passion for barbecue while maintaining a day job outside of the restaurant industry. But Clark isn’t a pitmaster: he’s a graphic designer based in Georgetown. Most of his work...
Read Moreby Brewing America | Apr 7, 2020 | All, Barbecue Strategy, BBQ, Brett Boren, Brett's Backyard Bar-B-Que, Feature | 0 |
For any barbecue joints out there that are struggling, Brett Boren has a plan for that. The owner of Brett’s Backyard Bar-B-Que in Rockdale posted a “Corona Blueprint” to his social media channels March 23. It’s the action plan...
Read Moreby Brewing America | Apr 3, 2020 | All, Barbecue Strategy, BBQ, Feature, franklin barbecue, LA Barbecue, Valentina's Tex Mex BBQ | 0 |
La Barbecue in Austin changed its point-of-sale (POS) system a few weeks before the COVID-19 emergency hit. That might not sound all that significant, but Ali Clem, who co-owns the restaurant with her partner, LeAnn Mueller,...
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