Tales from the pits, a Texas BBQ podcast featuring trendsetters, leaders, and icons from the barbecue industry

We take a long overdue road trip to the southern tip of Texas, where barbacoa is king but Central Texas BBQ has continued to take a foothold. We hit up Butter's, Teddy's, and 1848 BBQ. We even got to take a firsthand gander at the SpaceX Starship prototype. While we did not get to revisit Smoking Oak or stop by Smokin' Moon, we did get to revisit Vera's Backyard Bar-B-Que which still cooks whole cow heads in an literal pit in the ground and is one of our must-experience stops for those who want to sample all kinds of Texas barbecue. We also get into some good conversation about the candidates for the 2021 Top 50 where there will be an abundance of top quality joints to choose from.

Joel And Jesse Garcia grew in a barbecue cooking family, and Joel gravitated towards the world of craft barbecue as an adult working in Austin. Joel worked for several acclaimed BBQ joints in Austin while Jesse went to culinary school and began working in fine dining. When Joel and his wife decided to move back to the Rio Grande Valley area so that their son could grow up closer to family, the reality of Joel and Jesse opening their own place started to become more of a reality. After helping lead another restaurant in the valley to major accolades, the Garcias were ready to open their own place. Teddy’s Barbecue opened in September 2019 serving traditional central Texas barbecue with some personal touches like their housemade chile pequín sausage. They’re off to a strong start at Teddy’s and are a great addition to the growing South Texas barbecue scene. Teddy's Barbecue 2807 N Texas Blvd Weslaco, Texas (956) 532-6124 Thurs-Sunday 11am - sold out Facebook https://www.facebook.com/TeddysBarbecue/ Twitter https://twitter.com/teddysbarbecue Instagram https://www.instagram.com/teddysbarbecue/

Some recent openings, closings, and moves have occurred in the Texas BBQ world and we catch you up with a number of them. Also tune in for an announcement from Jim Lero of Lillian's BBQ. We had a great time with the crew from Zavala's BBQ at the Smoked Dallas fest and would like to thank them again for allowing us to lend a hand. We would like to recognize Tin Roof BBQ for bringing their dual Oyler rig out to Beaumont to help the Giving Bak Foundation, helping to feed first responders and people affected by flooding from tropical storm Imelda. Hit us up on your favorite social media outlet and make sure to support great BBQ joints, pit builders, and photographers.

Ryan Newland's path to pit building started with fabrication. Building unique set designs for Lady Gaga, Katy Perry, and Pink his innovative work set the stage for custom one-off pits that he would build after moving to Texas. Probably currently most well known for the hog cookers at Banger's in Austin, he collaborated with Sunny Moberg to build a wild motorized pit for Smoke Draw BBQ that you have to see and his pits are beginning to show up at many well known barbecue joints. From the Santa Maria style live fire grill for Treaty Oak to dual 500's and more, if you can dream it Backline Smokers can build it. Contact: http://www.backlinefab.com/ Phone: (818) 481-4157 Facebook: https://www.facebook.com/backlinefab/ Instagram: https://www.instagram.com/backlinefab/

It's taken us three years of making sausage before we felt like we could truly speak on the art of craft sausage. A number of people have asked us to do an episode similar to our Ribs 101 and so here it is - Tales From the Pits Sausage 101. This is a crash course in the basics of making fresh cooked sausage; from what equipment to buy, to the best tips we've learned, and finally we provide a base recipe for you to enhance. Mentioned in the episode and a great resource is the A&M Creative Sausage Making class. Here is a link to the class in 2018 that Bryan attended: https://meat.tamu.edu/2018/01/22/2018-creative-sausage-making-course-tamu/ The class is usually held in the second week of January and while not available to register at the time of this episode, the link will be available from here: https://agriliferegister.tamu.edu/ A&M also hosts other valuable courses such as Beef 101 and Pork 101, plus the immensely popular Brisket Camp and Barbecue Camp events which are held in conjunction with Foodways Texas If you found this episode helpful please take a moment and rate us on your podcast app and let us know on social media: Twitter: @bbqpodcast Instagram: TalesFromthePits

After an enlightening visit to Lockhart and Taylor BBQ joints, Robert Lerma moved to Texas. While holding down a full time job his passion for capturing the essence of Texas barbecue in the people, restaurants, and food launched a photography business that has set him apart as one of the top in the segment. While still maintaining his weekly job his photography gig has taken him across the world. He has built a special bond with those he chooses to work with and has been able to capture moments that are unique and connect with his audience. Not only have his photos been published in national magazines and elsewhere, you can also see his work hanging in many barbecue joints such as Brotherton's Black Iron Barbecue in Pflugerville and Corkscrew Barbecue in Spring. You can purchase directly from his website at http://www.robertjacoblerma.com/online-store/images Contact: http://www.robertjacoblerma.com/ Instagram: https://www.instagram.com/robertjacoblerma/ Facebook: https://www.facebook.com/robertjacoblerma1 This week's episode is brought to you by our buddies Sean and Ryan at The Smoke Sheet The Smoke Sheet brings you weekly news, events, recipes and more delivered right to your email Check em out at https://www.bbqnewsletter.com/ and subscribe You can also catch them on Twitter: https://twitter.com/thesmokesheet Instagram: https://www.instagram.com/thesmokesheet/ And Facebook: https://www.facebook.com/thesmokesheet

Bradley “Chud” Robinson is one of the most talented people in barbecue. As one of the pitmasters at the great LeRoy and Lewis Barbecue, he helps produce some of the best fire cooked meats in Texas. As if that full-time job wasn’t enough, Bradley also builds BBQ pits. LeRoy and Lewis cook a lot of their food on pits he’s built or modified. Chud BBQ Pits are custom built to order and Bradley currently offers offset backyard smokers, 250 gallon propane tank based pits, and his Chud Box direct heat pits. One of the unique benefits of Chud BBQ Pits is that it gives the consumer the opportunity to purchase a pit from a builder who’s also a working pitmaster and designs his pits with years of cooking experience to draw from. Contact Bradley via Instagram if you’re looking to order a Chud BBQ Pit. Instagram: @chudsbbq

In this episode: - Recap of a 9 stop BBQ run with 3 top 10 BBQ joints - Upcoming BBQ fests - Listener Questions In the heat of the summer it can be uncomfortable downing brisket at every stop of a barbecue run, especially if you like the moist side of the brisket like we do. The rich, fatty meat can drag you down if you don't pace yourself. We came up with the idea to do another run focused on pork steak with some sausage thrown in. First time BBQ run buddies Tom Weldin and Derek Wedel joined us along with longtime friend and veteran of multiple runs Terry Osborn who drove in from San Antonio. Cory Gregg met us at Snow's, our first stop for some early morning shenanigans. We did chow down on some brisket during the trip at each of the three Texas Monthly Top 10 joints we stopped at, we just couldn't avoid it altogether. Itinerary: Snow's BBQ: Pork Steak, Brisket, Ribs, Chicken City Meat Market (Giddings): Pork Steak, Sausage Prause Meat Market: Sausage City Market (Schulenberg): Sausage Kolacny Bar-B-Q and Catering: Pork Steak, Sausage, Chicken Glenn's Meat Market: Pork Steak Shiner Brewery: Beer Micklethwait Market & Grocery (Smithville): Brisket, Ribs, Sausage, Braised Greens, Slaw, Beans, Jalapeno Cheese Grits, Banana Pudding, Peach Cobbler Truth BBQ (Brenham): Brisket, corn pudding. Cake to go Get some great pickles from our buddy Tom - http://www.texaspickleco.com/ Houston BBQ Throwdown: https://houbbq.com/ Smoked BBQ Fest: https://www.smokedbbqfest.com/ Butcher's Ball: https://www.butchersball.com/ TMBBQ Fest: https://www.texasmonthly.com/event/tmbbq-fest-2019/

Dustin Pustka, a classically trained chef who'd worked in professional kitchens for years, had grown tired of that aspect of the food world and began gravitating towards a less fussy, more comfort style of cuisine. Having grown up cooking barbecue with his family, it was a natural progression for him to return to those roots. Dustin and his father launched their BBQ food truck north of Austin in the small town of Hutto, Texas in October, 2017. While the early days were a struggle, people soon began to take notice of the quality food being produced by Pustka. Praise within the barbecue community and accolades from media would soon follow. Pustka Family Barbeque has grown since those early days, as have their crowds. They've recently had a larger pit built to eventually help them increase capacity, and a brick and mortar location should be coming sooner than later. Open six days a week, they're an easy stop just outside the big city and the future is bright for Pustka. https://www.facebook.com/pustkafamilybarbeque/ 550 FM 1660 South Hutto, Texas Monday - Saturday 11am - 4pm

Austin Smoke Works have been building some of the barbecue world’s most sought after smokers for years. With a pit design that includes an insulated firebox and efficient draw of smoke through the cook chamber, some of the best Texas barbecue has come off of Austin Smoke Works pits over the last several years. Jimbo Glass, who has been building pits with Austin Smoke Works since its early days alongside founders John Lewis Sr. And John Lewis Jr. recently took over the company from the Lewis family. Glass along with his team of Jason Lind and Mike Dailey have begun producing pits at a faster pace and have a reconfigured pricing structure that is comparable to the other major pit builders in the industry. At the time of this recording (July 2019) Austin Smoke Works has a much shorter wait time than has become commonplace in the BBQ pit retail world and can currently deliver pits within two months of purchase. If a new offset smoker is in your plans Austin Smoke Works is a great option. Contact Austin Smoke Works online at www.austinsmokeworks.com On Facebook at www.facebook.com/AustinSmokeWorks/ On Instagram at www.instagram.com/austinsmokeworksllc

WOW One of the largest food events of the year is held every July in Chicago. Windy City Smokeout brings together some of the biggest names in BBQ and country music. We were fortunate to have had the opportunity to join the Feges BBQ team this year to help prepare and serve their menu to the festival goers. The logistics of preparing, cooking, and serving this volume of food for a three day event is incredible, and we learned a lot about just how much work it takes to put together an operation of this magnitude. We cannot thank Patrick and Erin from Feges BBQ enough for letting us be part of their crew for the weekend. We learned a lot and our respect for those in the barbecue world just keeps growing as we continue to see the tireless work ethic displayed by so many during this epic festival. Tune in for a recap of the festivities and a truly unforgettable experience for us. The 2020 Windy City Smokeout will be held July 10-12 For more information and to see just how big this event is, visit https://www.windycitysmokeout.com/

First year growth To say the first year in business for Helberg Barbecue was eventful would be a massive understatement. From the early beginnings in their small trailer to multiple accolades, personal and professional growth, and now a brick and mortar building in addition to their food trailer, Phillip and Yvette Helberg have gone on quite the ride. We sat down with several members of the Helberg team to discuss the journey so far, each person's role in the business, and the future for this talented crew that has an unwavering commitment to quality. Listen in as Phil, Yvette, The Doc, Chef Matt, and Chance fill us in on the new restaurant, menu items, and each of their paths to get where they are now. Previous Episodes Catch our original two part interview Episodes 55 and 56 Social Media Facebook: https://www.facebook.com/helbergranch/ Instagram: http://instagram.com/helbergranch Food Trailer https://www.instagram.com/helbergonaustin/ Twitter: https://twitter.com/HelbergRanch Website: https://www.helbergbarbecue.com/ Locations and Hours Helberg on Austin (Food Trailer serving pub fare) 223 Austin, Ave Waco, Tx 76701 Sunday-Friday 12pm - 10pm or sold out Saturday 11am-10pm or sold out Helberg Barbecue (new brick and mortar location) 8532 N Hwy 6 Waco, Tx 76712 Wednesday-Saturday 11am-9pm or sold out

Road Trips that maximize the stops within short timelines In the second installment of our BBQ road trip tips we provide sample itineraries for the hardcore BBQ fan trying to sample as many restaurants as possible in a short amount of time. We give tips on what to order, timing of each stop, and various other pieces of advice to maximize your time in order to get in as many stops as possible in both Austin and Houston. We also discuss which Dallas/Fort Worth stops should be on your list. The Top Ten Challenge At the end of the episode we lay out a guide to eat at every BBQ joint in the Texas Monthly Top Ten in only a few days. We've had multiple people asked if it could be done, so we share our thoughts on how one could pull off such a feat, though we highly recommend spacing out your great BBQ stops so that you can enjoy them! Subscribe to The Smoke Sheet! This week's episode is brought to you by our buddies Sean and Ryan at The Smoke Sheet The Smoke Sheet brings you weekly news, events, recipes and more delivered right to your email Check em out at https://www.bbqnewsletter.com/ and subscribe You can also catch them on Twitter: https://twitter.com/thesmokesheet Instagram: https://www.instagram.com/thesmokesheet/ And Facebook: https://www.facebook.com/thesmokesheet

Chris Magallanes and Ernest Morales are longtime friends who grew up cooking backyard barbecue and eventually foraying into competition cooking. Trips to places like the former John Mueller Meat Co. inspired them to start cooking more Central Texas style retail barbecue, and they soon began to envision a food truck business. After honing their craft serving at bars, breweries, and wherever they could find to help grow their business, Chris and Ernie jumped at the opportunity to set up at Republic Bar in Fort Worth, which was the original home of Heim Barbecue in their food truck days. With items like pork belly burnt end jalapeño poppers and brisket loaded elotes, Panther City has built a strong following with unique menu options combined with barbecue menu essentials. Construction is underway and nearing completion on patio seating for their customers and additional pits are on the way, which means Panther City will be able to offer an expanded menu with lunch and dinner hours in the near future. Panther City BBQ 201 E. Hattie Street Fort Worth, Texas Hours: Thursday - Saturday 11am - Sold Out Sunday 12pm - Sold Out http://www.panthercitybbq.com/ Instagram: Panthercitybbq https://www.instagram.com/panthercitybbq Twitter: @panthercitybbq https://twitter.com/panthercitybbq Facebook: https://www.facebook.com/817PantherCityBBQ/

Listen to part one of our episode with Todd David of Cattleack Barbeque to hear about his early days of cooking barbecue and starting the business. In part two of our talk with Todd, we discuss the effect being named the third best BBQ joint in Texas by Texas Monthly has had on the business and the pressure to live up to such acclaim. Todd also talks about his whole hog cooking process, his desire to keep learning and tweaking his products, and the unrelenting commitment to making great barbecue that drives him. Location: 13628 Gamma Rd Dallas, TX 75244 Hours: Thursdays 10:30am – 2pm Fridays 10:30am – 2pm 1st Saturdays 10:30 am – 2pm Catch Cattleack Barbeque on the internet at: https://www.cattleackbbq.com/ https://www.instagram.com/cattleackbbq/ Facebook: https://www.facebook.com/CattleackBarbeque Twitter: https://twitter.com/cattleackbbq @cattleackbbq

Todd David was a barbecue fan long before he owned a barbecue restaurant. He was grilling and smoking meats as a young man growing up in St. Louis, and that passion only grew once he moved to Dallas. It would be a long time, however, before BBQ would become a business for the David family. Toddn ahis wife Misty owned and operated a commercial cleaning and restoration company in Dallas for many years and would host monthly barbecue lunches for their customers. Over time the lunches grew in volume, and after a long and successful career they decided to sell their restoration company but continue catering for large events. The original plan for Cattleack Barbeque was to be mainly a catering operation, but that would quickly change as they'd serve lunches from their small storefront and word spread on the high level of quality being produced. The accolades would soon follow as local media and BBQ enthusiasts discovered what the Davids were producing. In May of 2017 they were named the third best BBQ joint in Texas by Texas Monthly. Tune in for part two of our talk with Todd as we discuss the effects of such acclaim as well as the Cattleack menu. Location: 13628 Gamma Rd Dallas, TX 75244 Hours: Thursdays 10:30am – 2pm Fridays10:30am – 2pm 1st Saturdays 10:30 am – 2pm CatchC Barbeque on the internet at: https://www.cattleackbbq.com/ https://www.instagram.com/cattleackbbq/ https://www.facebook.com/CattleackBarbeque Twitter: https://twitter.com/cattleackbbq @cattleackbbq

A tradition of family cookouts in his youth was the inspiration for Joe Zavala to buy his first smoker when he and his wife Christan became homeowners. As Joe tinkered with his cooks and his brisket game grew stronger, he launched an ambitious (but not exactly profitable) plan to cook and deliver his barbecue to customers all over the Dallas and Fort Worth area. With encouragement from Christan and longtime friends C.J. and Drew, Zavala’s Barbecue began serving in pop up form at a few events in the Grand Prairie area. Word was quickly spreading about the quality of food they were producing, and soon Zavala’s was serving their food every Saturday at The Brass Bean in Grand Prairie. As the buzz continued, Zavala’s would cook as much as their smokers could hold, but the sellout sign would still be posted within a few hours of opening as the locals couldn’t get enough of Joe and crew’s smoked meats. They began looking for a more permanent spot to be able to cook and serve, and eventually found an old building in downtown Grand Prairie. With the Zavala’s crew all having full time jobs and family obligations, they are currently only open Saturdays for lunch, but that may change in the future. In the meantime, Joe's wife Christan will be utilizing the restaurant space during the week as she opens Mas Coffee Co., which will be serving Zavala’s Barbecue breakfast tacos. The word is definitely out about the high quality menu being served by this talented team. There’s a line every Saturday, and for good reason. With peppery, well cooked brisket, housemade sausages and Mexican influenced menu items, Zavala’s Barbecue is a place BBQ fans need to get to. Zavala's Barbecue is currently open Saturday's only from 11am - Sell out 421 W Main St, Grand Prairie, TX 75050 Catch Zavala's Barbecue on the web at: http://www.zavalasbarbecue.com/ Twitter: https://www.facebook.com/zavalasbarbecue/ Facebook: @zavalasbarbecue https://twitter.com/zavalasbarbecue

Dayne's Craft Barbecue is another quality edition to the growing barbecue scene in Fort Worth, Texas. Early memories of his dad cooking ribs eventually lead to Dayne’s fiancée Ashley buying him his first smoker and learning the craft. Inspired by the underground barbecue scene of California, Dayne began hosting his own underground pop ups. As he continued honing his skills and building an audience, brewery pop ups would follow. Dayne's Craft Barbecue recently made the leap to building out a brick and mortar with an anticipated opening date of late summer 2019. For the time being keep an eye out for regular pop ups as the restaurant is built. With a menu of high quality meats, housemade sausages and scratch sides, Dayne is well on the way to making his mark in the Fort Worth scene. For more information catch Dayne's Craft Barbecue on the web at: https://daynescraftbarbecue.com/ Twitter: @daynetxbbq Instagram: daynetxbbq

It had been too long since our last roadtrip up to DFW so we gassed up the BBQ wagon and set off to the metroplex. While we have a long list of locations we need to scout out we were able to squeeze in five on this trip. Starting with Cattleack we checked into the Pitmasters and Punch morning chat that Todd David hosts, followed by whole hog and as much of the menu as we could eat at Cattleack before checking out Zavala's, Panther City, Dayne's, and Finally Flores before getting back on I45 and making our way back south. We were very impressed with the barbecue scene and barbecue community that is really flourishing up that way. Round two will come later this summer with Goldees, Smiley's, Riscky's, Hurtado, Brix, Slow Bone, and Ferris Wheeler's on our check list of places we need to go visit. Who else should we put on our list? Let us know on Instagram: TalesFromthePits or Twitter: @BBQPodcast We apologize for the audio quality on this one, as even more than normal its not optimal. We continue to experiment with microphones and recording options to improve as it is difficult to record in a moving car or at a busy restaurant, but this time we went a little backwards with the audio quality.

The barbecue world has long been seen as a largely male dominated industry, with womens’ contributions to the profession often being overlooked. But the truth about many BBQ operations is that they would not be what they are without the hard work and passion of a growing number of women in BBQ. There are female pitmasters, BBQ restaurant owner/ operators, managers, sausage makers, cooks, meat cutters, and a myriad of other jobs in the barbecue world. In this episode we’re joined by three of the great women in barbecue: Misty Roegels, Owner/Operator at Roegels Barbecue Co., Mallory Robbins, Owner/Operator at Evie Mae’s Pit Barbeque, and Aubrie Hood, General Manager at Evie Mae’s. Please tune in as they discuss a wide range of topics from the difficulties of being a woman in what is perceived as a male dominated industry, raising a family while operating a restaurant, and more.

We were privileged to sit down with some great people in the BBQ world during the Red Dirt BBQ and Music Festival. The Red Dirt Festival takes place every May in Tyler, Texas and is widely considered the can't-miss BBQ event in Texas. Some of the state's best BBQ joints serve up tasty bites and in the evening Tyler's downtown square turns into an even bigger party as prominent Red Dirt music acts take the stage for thousands of fans. Tickets for Red Dirt sell out within hours, be ready for 2020 and make sure to keep up with info at: https://reddirtbbqfest.com/ https://twitter.com/reddirtbbqfest https://www.instagram.com/reddirtbbqfest/ This year we were joined by Jordan Jackson and Bryan Bingham of Bodacious Bar-B-Q, Dylan Taylor of Goldee's BBQ, and Cody Sperry of HooDoo Brown Barbeque in Ridgefield, Connecticut for a raucous and wide ranging roundtable. Topics for this episode include everyone's BBQ "a ha" moment, everyone's "Death Row last meal," and so much more.

We've been traveling across Texas for years seeking out the best and most unique barbecue stops around the state. Through lots of research and plenty of trial and error we've had a lot of successful BBQ runs where we've been able to try a wide array of places in a single day or weekend. As Texas BBQ has become increasingly popular, we've had so many folks reach out to us asking for tips about which places to go and which routes to take. To help out our fellow smoked meat travelers, we're putting together some episodes to help plan out the best route options suitable for everyone's interests. Part one of this series focuses on a few different groups: The Casual BBQ Fan, The Prospective Restaurateur, and The BBQ History Buff. Each type of BBQ traveler will want to plan their trip differently to suit their interests, so we've put together some thoughts and tips suited for each of these categories. Whether you're only looking to hit up a few spots over the course of a weekend, if you're looking to see different business models in hopes of starting your own barbecue operation, or if you want to focus your trip on the classic old school joints in Texas, we've laid out all of those options for you here. Stay tuned for future episodes in this series in which we'll tackle more aggressive marathon trips for the BBQ superfan, including how to eat at the entire Texas Monthly Top Ten List in only a few days.

When Ronnie Webber was ready to retire from the Houston Police Department, he and his wife Nancy had their sites set on opening a barbecue restaurant. With no restaurant operation experience but a passion for cooking, the Webbers invested their savings into opening Tin Roof BBQ in June 2001. The then small restaurant was a success in its original location, but as they were ready to grow the business they knew a change was needed for an expansion of their operation. The Webber family moved their location and expanded it in Atascocita, a suburb north of Houston. Tin Roof BBQ immediately immersed themselves in the community, and the neighborhood embraced them as well. Tin Roof remains dedicated to giving back to their community and those in need, generously contributing their time towards raising awareness and funding for different worthy causes. Ronnie and Nancy's son Brek grew up in the restaurant, went to school, and returned to help operate and continue to grow the family business. As the restaurant is about to turn eighteen years old, Ronnie, Brek, and crew continue to evolve and improve their expansive menu. Brek recently lead the charge in switching to making all of their sausages in house and now showcases a roster of different sausage specials. Making hundreds of pounds of sausage each week is no easy task, but it's a commitment to constant improvement that keeps Tin Roof BBQ one of the go-to restaurants for their community. Catch Tin Roof online Web: https://www.tinroofbbqtexas.com/ Twitter: https://twitter.com/TinRoofBBQ Facebook: https://www.facebook.com/TinRoofBBQ/ Location: 18918 Town Center Blvd. Humble, TX 77346 Hours: Tue – Thu: 11am – 9pm Fri & Sat: 11am – 10pm Sun: 11am – 3pm

There’s quite a bit going on in the BBQ world these days with openings and closings and special events happening seemingly every week. We take some time in this episode to talk about what we’ve been up to in BBQ lately, what’s coming up this spring, and answer some listener questions. We have a lot planned for the spring and summer, but if there’s anything you think we need to add to our calendar, let us know! We’re also always taking listener questions, so DM us on social media or email us anytime. Twitter: @bbqpodcast Instagram: @talesfromthepits Email: [email protected]

Anthony DiBernardo had a long and distinguished culinary career that spanned cooking on submarines during his military service to working in fine dining in Charleston. Anthony eventually got to a point in his career where he wanted to make more approachable, affordable food. In 2013, he opened his first Swig & Swine BBQ location. At Swig & Swine BBQ, Anthony and his team cook traditional South Carolina items alongside influences from other BBQ regions like burnt ends and Texas style brisket. Swig & Swine cooks with all wood and gives as much thought and care to their sides and sauces as they do to the meats they smoke. In addition to having multiple Swig & Swine locations across the Charleston area, Anthony is very involved in charity endeavors as well as Charleston Wine + Food. Add Swig & Swine BBQ to your list of Charleston BBQ stops! Online www.swigandswinebbq.com www.instagram.com/swigswinebbq/ www.facebook.com/swigandswinebbq/ HOURS 11am-10pm 7 days a week Locations West Ashley Location 1217 Savannah Highway Charleston, SC 29407 Summerville Location Returning soon 1990 Old Trolley Road Summerville, SC 29485 Mt. Pleasant Location 2379 Hwy 41 Mt. Pleasant, SC 29466 Downtown Charleston Location 49 South Market St. Charleston, SC 29401

Justin and Jonathan Fox grew up all over Texas and brought their love of Texas barbecue with them when they settled in Atlanta, Georgia. They began tinkering with cooking the familiar flavors of central Texas in their backyard near the turn of the century and soon began to contemplate how to take it to the masses. The Fox brothers began throwing large backyard parties and eventually started providing catering services in addition to serving at their friends and eventual business partners bar. When an opportunity arose to open their own place in 2007, they jumped on it and were well on their way. Fox Bros Bar B Q opened on Dekalb Avenue and began bringing their brand of barbecue to Atlanta full time. With an extensive menu of Texas BBQ staples alongside creative items like their chicken fried pork ribs, Fox Bros Bar B Q has been a staple in the Atlanta dining scene for over a decade. There are now Fox Bros outlets inside of BMW Stadium as well as outside the Atlanta Braves ballpark, and the future continues to look bright for Justin and Jonathan. In addition to being successful restaurateurs, the Fox brothers are also extremely active in giving back whenever they can. Their joint venture with Home Team BBQ, Foxeria Del Sol, helps to raise money for Hogs for the Cause, a charity that provides financial assistance for families that are battling pediatric brain cancer. They've raised over $400,000 in the past five years for this cause. Good folks championing great causes and making memorable barbecue, Fox Bros Bar B Q is a business we should all be happy to support. Catch Fox Bros. online at: http://www.foxbrosbbq.com/ Instagram: foxbrosbarbq Twitter: foxbrosbarbq Facebook: FoxBrosBarBQ Original location: 1238 Dekalb Ave Atlanta Ga 30307 Hours: Sun- Thurs 11am-10pm Fri-Sat 11am-11pm Que-osk, fast service walk up: 120 Ottley Drive Atlanta, GA 30324 . Hours: Mon-Fri 7am-10am and 11am-2pm Mercedes Benz Stadium SunTrust Park

John Lewis is one of the pioneers of the modern methods that have become so widely used in Texas BBQ over the last decade. From his innovations in pit design to seasoning and trimming methods and careful sourcing of meat, if you’ve enjoyed “new school barbecue” recently, there’s a high possibility it was prepared using methods Lewis popularized. With a long successful career in Texas under his belt, John saw an opportunity to spread his brand of barbecue in Charleston, South Carolina, and began assembling a team to open his own restaurant. Phillip Powers, who you’ll also hear in this interview, had a strong culinary background and moved back home to South Carolina to be part of the opening crew at Lewis Barbecue and is the Chef de Cuisine at the restaurant. Open seven days a week for lunch and dinner serving Lewis’ exemplary Texas barbecue along with menu specials, Lewis Barbecue is one of the must stop restaurants in Charleston today. Visit Lewis Barbecue in Charleston, South Carolina 464 NORTH NASSAU ST. CHARLESTON, SOUTH CAROLINA 29403 SUN + MON 11AM UNTIL 9PM TUES-SAT 11AM UNTIL 10PM HAPPY HOUR: MON - FRI 4PM UNTIL 6PM https://lewisbarbecue.com/ Facebook: https://www.facebook.com/LewisBBQ/ Instagram: https://www.instagram.com/lewisbarbecue/ Twitter: https://twitter.com/johnlewisbbq

Rodney Scott grew up cooking whole hogs at his family’s general store in the small town of Hemingway, South Carolina. The tradition of hogs cooked under the direct heat of coals burned down from wood splits was the way Rodney learned to cook and still utilizes today. As food media began to take notice of the whole hog traditions being carried on by Rodney, Hemingway would see an increase in tourists coming to try he and his family’s barbecue. Over the course of time Rodney would meet and become friends with Nick Pihakis, who encouraged Rodney to come to Charleston to open his own place. Rodney Scott’s BBQ opened in 2016 to huge success and acclaim. The city of Charleston embraced his barbecue traditions and in 2018 he became only the second pitmaster to win an acclaimed James Beard chef award. Rodney and the Pihakis Restaurant Group continue to grow the Rodney Scott’s BBQ brand and spread more whole hog greatness across the country, the latest installment being the opening in early 2019 of a new location in Birmingham, Alabama. https://rodneyscottsbbq.com/ Twitter: @rodneyscottsbbq Instagram: rodneyscottsbbq Charleston: 1011 King St, Charleston, SC 29403 Hours: 11am-9pm 7 days a week Birmingham: 3719 3rd Ave S, Birmingham, AL 35222 Hours: 11am-9pm Sunday - Thursday 11am-10pm Friday - Saturday B's Cracklin benefit dinner at Truth BBQ: https://www.eventbrite.com/e/truth-bbq-beyond-the-pit-dinner-a-benefit-for-bs-cracklin-bbq-tickets-58801987327

There are so many amazing events that take place during the five day Charleston Wine + Food (CHSWFF) festival and we were fortunate to be granted media access to many of them. From whiskey-centric experiences to barbecue excursions, we did our best to take in all of the sights and sounds of this incredible culinary opportunity. This episode will give you a rundown of all of the events we covered as well as some food and drink highlights from each. We were fortunate to get to spend time with some amazing barbecue talents such as Rodney Scott, Sam Jones, Jonathan and Justin Fox, John Lewis, Anthony DiBernardo, and many more. We've got some exciting interviews that we'll be posting in the coming weeks from these events, so stay tuned for those. A special thanks to Alyssa Maute Smith and the entire Charleston Wine + Food team for putting together such an outstanding collection of unbelievable events and excursions. Be sure to follow CHSWFF on social media to get tickets for next year's events when they are announced! Charleston Wine + Food: Website: www.charlestonwineandfood.com Twitter: @ChsWineandFood Instagram: @chswineandfood

The barbecue industry is full of kind, passionate folks. But like any profession, there are always going to be things that will annoy a person if they do it long enough. Tune in as we hear from Russell Roegels, John Brotherton, Nichole and Will Buckman, Jordan Jackson, John Mueller, Brett Jackson, and Esaul Ramos talk about some of their BBQ pet peeves. Make sure to follow us along on social media, and if you'd like to order one of our new "11 am in Texas" T-shirts, let us know! Instagram: @talesfromthepits Twitter: @bbqpodcast E-mail: [email protected]

West Texas "Cowboy Style" cooking may not be as known as Central Texas style, but it is an important part of Texas BBQ history. As cattle drives made their way west across Texas, pits would be dug in the ground as the crews would stop along the way and whatever meats were available on the chuck wagons would be cooked quickly over wood that had been burned down to hot coals. West Texas BBQ today is often mesquite cooked over live fire with signature "show pits" on display for the customer to look at and select their meats. Places like Cooper's and Hard Eight are some of the more known places that provide this experience. Thank you for your support of the show. If you'd like one of our new shirts, please reach out to us via e-mail ([email protected]) or via Instagram (@talesfromthepits) where you can see our new shirts.

Before large scale meat packers and fast transport allowed for meat products to be cut offsite and sold by the case, towns were served by local meat markets and butchers who broke down entire animals and large cuts, called primal cuts, into portions that the end customer purchased. Unsold meats and the left over trimmings weren't tossed away, they were utilized in sausage. The art of sausage making came to Texas via Czech and German immigrants and you can still experience these meat markets, homemade sausages, and hot barbecue on the weekends across Texas. Many open early and they are a great first stop on a Texas barbecue road trip. After deciding the big city life wasn't for him, Lukas Smrkovsky returned to his hometown of Schulenburg, Texas and is carrying on his family's meat market and sausage making legacy into their third generation. City Market in Schulenburg has been part of the Smrkovsky family legacy since 1944 starting with brothers Rudy and Tony. Rudy bought out his brother in the early 1960s and in the 1970s moved the operation from downtown Schulenburg to where it is now, right on Highway 77 just south of I-10. Rudy's son Roy and his wife Carolyn took over the business in the early 1980s and Roy's son Lukas now oversees the day-to-day operations which includes producing approximately 10,000 pounds of sausage every week. City Market is a classic style meat market which offers a variety of cuts for retail, over two dozen types of scratch made sausage, and their famous hot dog wieners. Be sure to try their jalapeno sausage, not overly spicy, and Schulenberg City Market may have been the first to develop the variety. On Saturday mornings they serve a BBQ menu out of their over 40 year old brick pits including brisket, ribs, sausage, pork steak, and chicken. Check out this ad for City Market from 1952: https://texashistory.unt.edu/ark:/67531/metapth569495/m1/9/ Schulenburg City Market 109 Kessler Ave. Schulenburg, TX 78956 Mon-Fri: 8 am - 5:30 pm Saturday: 8 am - 2 pm

Smokin’ Z’s BBQ Smokin’ Z’s BBQ opened in Bayou Vista, TX less than a year ago, but young business owners Zaid and Mallory are already producing a menu of quality barbecue that is a welcome addition to the waterfront community of which they are a part. Zaid’s passion for barbecue grew from his love of cooking and his family’s background of hospitality. A high school teacher showed an interest in Zaid and offered him her old BBQ pit, and he soon began tinkering with smoking meats. When Zaid and Mallory met after high school and settled in the communities around Galveston island, they began doing small catering jobs for friends. Zaid’s passion for Texas barbecue grew as he visits places like Truth Barbeque and became more aware of the craft barbecue movement. The young couple purchased a food trailer and, after a few regulatory hurdles that often arise with new businesses, opened on weekends in Bayou Vista. Serving a menu of the essentials (brisket, ribs, pulled pork) along with embracing the craft of sausage making, Smokin’ Z’s BBQ has been a hit amongst the locals. They’ve also introduced creative menu specials such as tacos using Caramelo duck fat tortillas, brisket grilled cheese, and more. This is a truly family operated business with both Zaid and Mallory working to produce the menu and serve each weekend. Smokin’ Z’s BBQ Open Saturdays & Sundays: 11 am - sellout 3115 Hwy 6 Bayou Vista, TX Instagram: @smokinzsbbq Twitter: @smokinzsbbq Also mentioned on this episode: Caramelo Tortillas: https://www.caramelotortillas.com/ Sausage Kings of Austin: https://www.facebook.com/events/347167755890795/ HouBBQ Fest: https://houbbq.com/ Red Dirt BBQ Fest: http://reddirtbbqfest.com/ Pints in the Park: http://www.pintsintheparkwaco.com/ (Date to be announced soon)

Brett Jackson grew up in Katy, Texas eating at Nonmacher's BBQ, a long time institution in that community. After growing up and trying a few career paths, Brett went to culinary school in Austin and soon after answered a Craigslist ad to be a BBQ apprentice in Taylor, Texas. Upon walking into the famed Louie Mueller BBQ and interviewing with Wayne Mueller, Brett knew where he wanted to be. He got the job and over the course of the next two years would learn how to make sausage and cook brisket by feel and instinct. Brett eventually made his way back to the Houston area and after a few barbecue opportunities that ultimately didn't last, began exploring what it would take to open his own place. It was around this time they he had heard Nonmacher's, his childhood BBQ spot, had closed. Brett spoke with the landlord and owner and a deal was struck for him to open his own place in the spot he grew up eating and on the very pit Nonmacher's used for many years. Brett's BBQ Shop opened in September 2018 and quickly developed a reputation of quality in the Katy area. Serving the BBQ essentials of brisket, pork ribs and housemade sausages as well as creative specials, Brett's BBQ Shop has hit the ground running and is a welcome addition to an area that needed more good barbecue. Brett's Barbecue Shop https://twitter.com/brettsbbqshop https://www.instagram.com/brettsbarbecueshop/ 606 Mason Rd, Katy, TX 77450 Hours: Monday Closed Tuesday Closed Wednesday 11:30AM–sell out Thursday 11:30AM-sell out Friday 11:30AM–sell out Saturday 11:30AM–sell out Sunday 11:30AM–sell out

We recently received some exciting news we wanted to share. We do our best to bring exciting, unique, and wide ranging coverage of the barbecue world and have been so fortunate to have had some incredible experiences. We were just made aware of another fantastic event for which we will be in attendance. We'll be attending Charleston Wine + Food March 6-10 in beautiful Charleston, South Carolina. We'll be bringing you extended coverage of the event with of course a focus on the barbecue and live fire events. This event brings together dozens of acclaimed chefs, pitmasters, culinary talents along with wine and spirits professionals for a myriad of incredible events. Just a sample of some of the amazing BBQ personnel in attendance: Sam Jones, Fox Bros BBQ, Rodney Scott, John Lewis, ZZQ, LeAnn Mueller, Jess Pryles, Mike and Amy Mills, Laura Loomis, Carey Bringle, and more. Our sincere thanks to Charleston Wine + Food for this unbelievable opportunity. A few of the other BBQ events we're looking forward to in Texas coming soon: Super Beef presented by Saint Arnold and HOUBBQ HOUBBQ Festival Red Dirt BBQ and Music Festival Please follow us on social media: Instagram: @talesfromthepits Twitter: @bbqpodcast Please follow Charleston Wine + Food on social media: Instagram: @chswineandfood Twitter: @chswineandfood For tickets to all of the Charleston Wine + Food events please go to: www.charlestonwineandfood.com

The road to opening Black Board Bar B Q was a winding one for chefs Jo Irizarry and Jake Gandolfo. Jo went to culinary school as a passion despite having a successful personal career. This eventually lead to being a personal chef for a professional football player, while Jake's passion for cooking earned him a spot on the popular cooking show MasterChef. Jake and Jo began dating and through the perfect alignment of circumstances began to consider opening their own restaurant. After successful pop ups with former Sisterdale Smokehouse owners John and Lori Maywald, they were inspired to reopen that location as Black Board Bar B Q. Black Board showcases the chef's culinary creativity and commitment to high quality ingredients alongside traditional Texas meats. With creative dishes such as Lukenbach Lollipops - mostly deboned flash fried quail - and whimsical plays on dishes such as an acidic Asian themed slaw and a version of corn maque choux featuring poblano peppers and flash fried Brussels sprouts, Black Board offers the customer a tasty and unique menu experience not commonly found in BBQ restaurants. Facebook: https://www.facebook.com/127751881117224 Twitter: https://twitter.com/blackboardbarbq Instagram: https://www.instagram.com/blackboardbarbq https://blackboardbbq.com/ Blackboard is located not far from Luckenbach Texas on some great roads, get out and explore Texas Barbecue 1123 Sisterdale Road, Boerne, TX 78006, US 830-324-6858 Hours Monday - Wednesday : Closed Thursday, Friday and Saturday: 12 PM - 8 PM Sunday: 12 PM to 6 PM

Direct heat is one of the oldest forms of cooking known to man. While the offset style of BBQ cooking has taken the world by storm, we have recently seen a resurgence in the old ways of direct heat coal cooking. Top BBQ cooks like Evan LeRoy and his crew, John Brotherton, Brett Boren and others have begun utilizing direct heat pits to cook different proteins, while places like Cooper's BBQ and Snow's have been utilizing this method for years. Even high end restaurants have begun preparing different items utilizing direct heat and live fire preparations. In this episode we discuss our recent direct heat-heavy BBQ tour and are joined briefly by Evan LeRoy and Brad Robinson to talk about their direct heat cooking.

2018 was an incredible year for BBQ, and we were fortunate to be able to attend some great events and had many memorable experiences in the world of smoked meat. We traveled far and wide to help share some amazing barbecue stories in 2018. We ate BBQ in over 60 cities across a dozen states in 2018, and we have big plans for more great BBQ travel in the new year. A huge thanks goes out to the wonderful people in the barbecue world who were generous with their time in coming on our show and to all of those that took the time to listen to our 2018 episodes.

We begin winding down 2018 with a fun talk with some of our friends in BBQ. Patrick Hernandez, Kristin Collins, and Joseph Quellar from JQ's TexMex BBQ join us to talk about some of their favorite barbecue experiences in 2018. After posing a list of question to our friends, we also take the time to look back at some of the more memorable moments of the year in BBQ for us and offer some predictions for what's to come in 2019. Have any plans for BBQ in 2019? Reach out to us on Twitter @BBQPodcast or Instagram TalesFromthePits and let us know! If you are a business and have an event scheduled, tell us the info so we can share it and/or come visit We don't have sponsors and are self funded, but want to do us a solid? You can send us a case of beer or give our podcast a review on whatever app you are listening to us on, we'd appreciate it!

Todd and Kristin Ashmore started Opie's BBQ in 1999, a simpler time in the Texas barbecue world. The Ashmores had careers outside of the BBQ world, but decide to throw their hat in the ring after years of traveling around and eating at other places. They opened in Spicewood, Texas, a town 35 miles west of Austin. Opie's uses mesquite wood and takes some style hints from west Texas barbecue joints while bringing central Texas style cooking in as well as adding their own touches to provide an experience like no other. Opie's started with a very humble roadside stand and over the years has expanded both in location size and menu options, and was one of the pioneers of the "full meal experience" we have come to love so much in Texas barbecue. With unique, high quality sides and desserts to complement their mesquite smoked meats, Opie's has long been a destination for BBQ lovers. Don't forget to budget for one or more of their great rock and roll themed shirts, too! A family operation from day one, Todd and Kristin's daughter Courtney and her husband Seth also work in the restaurant as kitchen manager and pitmaster, respectively. With nearly 20 years under their built, Opie's is showing no signs of slowing down as they continue to provide a great experience for their customers seven days a week. And don't forget, the butterbeans are dine-in only!

The second annual Houston vs Austin BBQ Throwdown presented by HOUBBQ was full of creativity and tough competition. A dozen competitors from both cities as well as two wild card entries battled it out for this year's BBQ bragging rights. The People's Choice Champion for this year was Beaver's in Houston, and the Judge's Choice Champion was wild card entry Bodacious Bar-B-Q (original location on Mobberly Avenue in Longview, Texas). In our episode recapping the event we discuss the different dishes as well as speak to Jordan Jackson and Bryan Bingham from Bodacious about their winning dish. If you haven't signed up for the HOUBBQ newsletter, go to www.HOUBBQ.com today and get signed up to get the latest news on all of their upcoming events, the next event being the Houston Barbecue Festival taking place April 14, 2019 at the Humble Civic Center in Humble, Texas. The event was held at Friends & Allies brewery in Austin Texas, Participating Austin-area barbecue joints included: Banger's Sausage House, LeRoy and Lewis Barbecue , Micklethwait Craft Meats, Stiles Switch BBQ & Brew, and Brotherton's Black Iron Barbecue Houston barbecue joints participating were : Beaver’s, Daddy Duncan's BBQ, El Burro & the Bull, Harlem Road Texas BBQ, and Victorian's Barbecue. Bodacious Bar-B-Q from Longview and Brett's Backyard Bar-B-Que from Rockdale participated as wildcard entries.

As we continue to explore all aspects of the BBQ world, we once again took a crack at competition barbecue. We competed in a small, non-sanctioned cook-off recently and in this episode discussed our results and our thoughts on cook-offs. We also recorded live from the overnight hog cook at Reveille Barbecue Co. as they and Wade Elkins cooked a red wattle hog over live coals. We were joined by Austin Moore with Tejas Chocolate and Barbecue and talked about his role at the restaurant. Nick Rama from Nick's Local Eats also came out for the festivities and joined us to talk about his BBQ exploration.

Brett Mckenzie Boren was bitten by the BBQ bug at an early, starting with the competition barbecue world. After years of competing in cookoffs and winning multiple awards, Brett began to contemplate a retail business. After building up his profile with a series of successful pop-ups and many large catering jobs, long-term plans for a permanent spot began to take shape. After searching for the right spot for a while, Brett found a location in the small town of Rockdale, Texas that would allow him to put down roots. Brett began the build out of his spot and opened with a bang at the end of October, 2018 serving BBQ staples and specials cooked well on his custom made Moberg pits. Brett's Backyard Bar-B-Que has been a welcome addition to the town of Rockdale and the Texas barbecue landscape as a whole, and the future is bright for Brett. Get out to his place and also check out Brett's food at the upcoming Houston vs Austin BBQ Throwdown taking place December 9th at Friends and Allies Brewing in Austin, Texas. Catch BBQ Brett and Brett's Backyard Barbeque at: 449 W. Cameron Ave. Rockdale, Texas (512) 688-7889 Hours: Thurs - Sat 10:30am - 7 (or sell out) Sun - 10:30am - 3 (or sell out) https://www.facebook.com/Brettsbackyardbarbque/ https://twitter.com/bbqbrett https://www.instagram.com/brettsbackyardbbq/

We've had the privilege to talk to many great people in the BBQ world, but the opportunity to talk to true BBQ trailblazers is rare. Roland Lindsey is one of those pioneers of Texas barbecue. A few months prior to his passing we were fortunate to be able to spend an afternoon with Roland at his original Bodacious Bar-B-Q location in Longview, opened in 1968. In this episode you'll hear about Roland's early days cooking at his dad's cafe in Duncanville, Texas as well as his cooking methods and the origins of the Bodacious Bar-B-Q restaurants. We also spoke with Roland about his relationship with Bewley pits and his understanding of pit technology which, like many things in Roland's career, was far ahead of its time. Roland was a true pioneer of so much and his influence in east and northeast Texas barbecue is undeniable. More important than his BBQ legacy is the impact Roland had on his friends, family, and community. His kindness and spirit was unmatched and his memory lives on in the countless lives he touched.

In the midst of another BBQ road trip we recorded an episode to help our fellow BBQ friends with a bit of a Texas BBQ holiday guide. In the episode we go over some great options to take out of town friends and family for the holidays, including different options based on your crowd. We've got some BBQ travel and cooking plans we also discuss. And be on the lookout for some Black Friday giveaways from us! We'll be putting together another listener questions episode in the near future, so get those questions in either via DM or email! Twitter: @bbqpodcast Instagram: @talesfromthepits Email: [email protected]

For Andrew's 100th recorded visit to Roegels we join Eric Sandler in a discussion of Houston Barbecue. CultureMap Houston Food Editor Eric Sandler has been plugged into the Houston dining scene for years, and his enthusiasm for barbecue rivals that of many of the BBQ hounds that travel Texas in search of great smoked meat. Being a born and raised Houstonian, Eric has had a firsthand glimpse at the changes in both Houston and across Texas over the years. In our chat with Eric we talk about how he broke into the food writing scene, his childhood barbecue memories, and where he sees the Houston barbecue scene going over the next few years. Eric was kind enough to humor us with his patented lightning round questions that he asks his guests on his own podcast, "What's Eric Eating?" Give it a listen for Houston food news, including barbecue guests! To stay in the know on breaking Houston restaurant (and BBQ) news, make sure you're following Eric's work on CultureMap and his social media profiles Eric's articles on CultureMap: http://houston.culturemap.com/author/eric-sandler/articles/ Twitter: https://twitter.com/esandler Instagram: https://www.instagram.com/ericsandler/ "What's Eric Eating?" Podcast: https://itunes.apple.com/us/podcast/whats-eric-eating/id1231236807?mt=2

The husband and wife team of Patrick Feges (rhymes with Regis) and Erin Smith own and operate Feges BBQ in Houston, one of the city's excellent new barbecue establishments. Patrick sat down with us a few months ago to discuss his culinary career and new restaurant, but also chose to share with us a much more important story. Most people involved in the Houston dining scene are familiar with Patrick's history as a wounded war veteran, as were we prior to recording. But very few had heard the incredible details of Patrick's war history and harrowing story of survival. Patrick chose to share his story in depth with us, and you can hear the full story in Episode 47 of our podcast as well as the full versions of his culinary history and the opening of Feges BBQ in Episodes 48 and 49. All of these episodes were very well received, but we've since had numerous requests from listeners to produce a condensed version of our interviews with Patrick so as it could be consumed within the content of one episode. We appreciate the feedback and are happy to present you this special condensed episode with Patrick Feges of Feges BBQ. Please tune in for Patrick's amazing personal history as well as his long journey working in the Houston dining scene and finally, along with Chef Erin Smith, the opening of the much anticipated Feges BBQ. You can visit Patrick, Erin, and the crew at Feges BBQ Monday through Friday and at special events on some weekends 3 Greenway Plaza Ste C210 Concourse Level – The Hub Houston, TX 77046 BREAKFAST Monday-Friday, 7-930am LUNCH Monday-Friday, 11am-3pm https://www.fegesbbq.com/ Twitter:@FegesBBQ Instagram:@FegesBBQ Facebook: FegesBBQ

John Brotherton has worked tirelessly for years to make his BBQ dreams a reality. With Brotheron's Black Iron Barbecue in Pflugerville, Texas a big success, John has been able to hire a pit crew to help alleviate a lot of his day to day cooking duties. On the heels of that success, John and his business partners have made plans to open Liberty Barbecue in downtown Round Rock. In our latest episode we talk with John and some of his pit crew including Dominic Colbert and Alanmykal Jackson to discuss the creative menus of both restaurants as well as their respective BBQ resumes. We also are joined by Joey Victorian of Victorian's Barbecue to discuss the upcoming Barbecue Throwdown taking in place in Austin on Sunday, December 9th presented by HOUBBQ. Catch Brotherton online at @PFTXBBQ Twitter, Facebook, and Instagram And www.pftxbbq.com for more information on his restaurant PFLUGERVILLE LOCATION 15608 Spring Hill Ln #105 Pflugerville, TX 78660 HOURS T-Sat 11a–8p Su-M closed Liberty Barbecue coming soon 103 E. Main Street Round Rock, Tx

We were fortunate to attend the third annual Butcher's Ball event in Brenham, Texas. This meat-centric, all encompassing event showcases responsibly raised high quality products prepared by talented chefs and pitmasters from all around Texas. The participants each prepare a dish to serve and the attendees vote on their favorite dish. The participant whose dish receives the most votes wins the coveted Golden Cleaver award for the year. In addition to the award, the stakes were raised this year with the winner also receiving a thousand dollars. Second and third place awards were also given out. The setting for this event, Rockin' Star Ranch in Brenham, is picturesque and the weather is great this time of year in Texas. All food and drinks (including beer, wine, and liquor) are included with the ticket price. With a wide array of meats, beverages, and desserts to sample along with butchery demonstrations, silent auctions, and live music, this event is a food lover's dream. We're already excited for next year's Butcher's Ball. What makes this event even more special is that it helps to raise funds for the Urban Harvest Farmer's Market Program! (http://urbanharvest.org/farmersmarkets) There are a lot of great barbecue events coming up during the fall and winter and we're going to cover as many of them as possible. Tune in to this episode to hear all of the details on Butcher's Ball, upcoming special events at BBQ joints, and upcoming BBQ pop-ups from us!

The tradition of West Tennessee style whole hog cooking is an endangered species, with only three known business owners staying true to the method of hogs cooked under beds of wood coals. Pat Martin of Martin's Bar-B-Que (multiple locations in Tennessee and beyond), Ramey's BBQ in Parsons, Tennessee, and B.E. Scott's Bar-B-Que in Lexington, Tennessee are still carrying on this tradition. We had the pleasure of dining at all three places on our recent whole hog road trip and were fortunate to be able to sit down with owner/operator Zach Parker of B.E. Scott's to talk about his life growing up in the business and how their restaurant operates. B.E. Scott's was opened in 1962 and owned by Early Scott until 1989 when Zach's father, Ricky, bought the business after working there for several years. Zach grew up working in the restaurant at an early age, learning the laborious step by step method of cooking whole hog from his dad. Zach was going to school to be an EMTÂ when his father passed away in 2013. Zach left school to run the restaurant and carry on both the family tradition and the tradition of West Tennessee style whole hog barbecue. Southern Foodways Alliance produced a great video of the Parker family that we strongly encourage everyone to watch as well: https://www.youtube.com/watch?v=MQfBqLK8vs4 Address: 10880 US-412, Lexington, TN 38351 Hours: Monday Closed Tuesday 9AM–6PM Wednesday 9AM–6PM Thursday 9AM–6PM Friday 9AM–6PM Saturday 9AM–4PM Sunday Closed