But 2018 marked our final year of attendance. Continue Reading
We’re always out of the country when the Houston Barbecue Festival heats up in Texas. But, if we were within striking distance of the Rocket City we’d go all in on this Lone Star-sized food party. Continue Reading
I never looked back. Attending as a civilian is more fun that working the judges table; you have time to bond with the cooking teams, and kick back under the towering live oaks of Richards Park.
Only the good lord knows how many hundreds of cans of Keystone Light were drunk last weekend in Brady.
Here’s our field report.
It doesn’t hurt that Johnnie Taylor is on the hi fi and if you squint at the walls just right you can pretend like it’s 1988 all over again.
That’s a lot of $4 half-chicken platters. Continue Reading
Bart Watson, Chief Economist of the Brewers Association in Boulder has created a mashup of two things near and dear to the bosom of the Scrumptious Chef crew: Texas barbecue and cold draft beer.
Texas Monthly dropped their Top 50 barbecue joint list this morning and Watson went into hyperdrive creating an interactive google map featuring each licensed brewery in the great state plus all 50 of the barbecue joints.
Now if we could just figure out why Micklethwait Craft Meats didn’t finish in the no.1 spot.
Here’s Bart Watson’s Twitter
Scott Morales has been the pitboss at Taylor Cafe in Taylor, Texas for over a decade. We go here for handmade Bohunk sausage and briskets cooked over post oak fires. Vencil Mares is the owner of the old joint (est. 1948) but it’s Mr Morales who shepherds the meat from raw to a state of extreme deliciousness.
Morales runs through a half ton of brisket per week at the old smokehouse, and just like any other barbecue restaurant, Taylor Cafe has its good days and its bad days.
On this day in 2011 we visited R&G Barbecue in tiny McMahan, Texas (near Lockhart). Roy Jeffrey, the owner and pitboss has over a half century in the central Texas barbecue game.
Here’s our report
When we lived in Austin we routinely visited Texas Sausage Company before we started our own Texas Hot Guts Project.
Franklin Barbecue has famously used the old East Austin charcuterie business for their sausage needs for years.
On sunny weekends you will be standing in a line when you walk in the door as neighborhood barbecue cooks know Texas Sausage Company makes some of the best hot links in the entire state.
We were on a deep dive on the internet this morning when we stumbled upon a fresh photo gallery of the old meat company.
Check out how the sausage gets made in Austin, Texas.