This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new monthly BBQ subscription box service!  Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram.     Far West Texas is one of the most magical regions of the state to visit for a number of reasons, but until recently barbecue wasn’t one of them. That has changed in recent years and Brick Vault Brewery and Barbecue is a big reason why.  Phillip Moellering came to Marathon for school and never left, having worked at the beautiful Gage Hotel for 14 years and in 2018 opening Brick Vault. With a strong menu of quality sides, craft sausage and meats produced by Phillip, Jerek Lara and the Brick Vault that pair well with their award winning housemade beers created by brewmaster Amy Oxenham, Brick Vault Brewery and Barbecue is an oasis as you arrive at the gateway to Big Bend.  Instagram: brickvaultbreweryandbbq Thurs-Fri: 5p-9p Saturday: 12p-9p Sunday: 12p-5p

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new monthly BBQ subscription box service! Check out <a href="http://bbqdistro.com/tales" rel="nofollow" target="_blank">http://bbqdistro.com/tales</a> for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram.   Far West Texas is one of the most magical regions of the state to visit for a number of reasons, but until recently barbecue wasn’t one of them. That has changed in recent years and Brick Vault Brewery and Barbecue is a big reason why. Phillip Moellering came to Marathon for school and never left, having worked at the beautiful Gage Hotel for 14 years and in 2018 opening Brick Vault. With a strong menu of quality sides, craft sausage and meats produced by Phillip, Jerek Lara and the Brick Vault that pair well with their award winning housemade beers created by brewmaster Amy Oxenham, Brick Vault Brewery and Barbecue is an oasis as you arrive at the gateway to Big Bend. Instagram: brickvaultbreweryandbbq Thurs-Fri: 5p-9p Saturday: 12p-9p Sunday: 12p-5p

Brick Vault Brewery and Barbecue

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new BBQ subscription box service!  Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram. They’re bringing the best of Texas barbecue to the world!       The west Texas barbecue landscape has experienced immense growth over the last several years with a great mix of regionality, history, and craft that have lead to interesting menus and delicious food. We gathered several of the business owners leading the charge for a roundtable discussion on their careers, the industry, and some of the challenges they face.   Instagram accounts for each roundtable participant:   Evie Mae’s - eviemaesbbq Rejino BBQ - rejinobbq  Tom and Bingo’s - tomandbingosbbq Hill Barbecue - hill_barbecue  Friends BBQ - friendsbbq_lbk  Pitforks  and Smoke Rings - pitforks_and_smokerings_bbq

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new BBQ subscription box service! Check out <a href="http://bbqdistro.com/tales" rel="nofollow" target="_blank">http://bbqdistro.com/tales</a> for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram. They’re bringing the best of Texas barbecue to the world!     The west Texas barbecue landscape has experienced immense growth over the last several years with a great mix of regionality, history, and craft that have lead to interesting menus and delicious food. We gathered several of the business owners leading the charge for a roundtable discussion on their careers, the industry, and some of the challenges they face.  Instagram accounts for each roundtable participant:   Evie Mae’s - eviemaesbbq Rejino BBQ - rejinobbq Tom and Bingo’s - tomandbingosbbq Hill Barbecue - hill_barbecue  Friends BBQ - friendsbbq_lbk Pitforks  and Smoke Rings - pitforks_and_smokerings_bbq

Episode 200 - West Texas BBQ Roundtable

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new monthly BBQ subscription box service!  Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram.    As we approach our 200th episode we take a look back at the memorable guests, episodes and experiences from the first six years of the podcast.    Take a stroll down memory lane as we reflect on our time documenting the barbecue world. Thank you for all of the support for so many years and let’s all keep supporting barbecue!   As always, if you visit or purchase from a business you've heard on our show, please let them know!

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new monthly BBQ subscription box service! Check out <a href="http://bbqdistro.com/tales" rel="nofollow" target="_blank">http://bbqdistro.com/tales</a> for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram.   As we approach our 200th episode we take a look back at the memorable guests, episodes and experiences from the first six years of the podcast.    Take a stroll down memory lane as we reflect on our time documenting the barbecue world. Thank you for all of the support for so many years and let’s all keep supporting barbecue!   As always, if you visit or purchase from a business you've heard on our show, please let them know!

Six Year Recap! Nearly 200 episodes published

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new BBQ subscription box service! The first box featuring Blood Bros BBQ ships in July!  Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram.    Marvin Ross is a fifth generation farmer owning and operating Peculiar Pig Farm on some of the same land his family has been farming on for over a century. When Hector Garate started Palmira Barbecue, he quickly learned there was only one source for pigs that he would want to use.

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new BBQ subscription box service! The first box featuring Blood Bros BBQ ships in July! Check out <a href="http://bbqdistro.com/tales" rel="nofollow" target="_blank">http://bbqdistro.com/tales</a> for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram.   Marvin Ross is a fifth generation farmer owning and operating Peculiar Pig Farm on some of the same land his family has been farming on for over a century. When Hector Garate started Palmira Barbecue, he quickly learned there was only one source for pigs that he would want to use.

Farm to Table with Palmira  BBQ and Peculiar Pig Farm

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new BBQ subscription box service! The first box featuring Blood Bros BBQ ships in July!  Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram.     Cooper Abercrombie took his initial curiosity with barbecue, turned it into a passion and obsession and in a few years developed it into one of the best new barbecue spots to open in recent memory. Bar A BBQ opened their brick and mortar in February 2023 in Montgomery, Texas with all of the barbecue staples plus some of the Abercrombie family’s staple comfort food sides and breakfast options.    Whether it’s a homemade kolache, well smoked brisket, specials, or perfectly made house sausages, you can’t go wrong with a full tray from Bar A.    21149 Eva St. Montgomery, TX 77356 www.barabbq.com https://www.facebook.com/BarABBQ/ https://www.instagram.com/bar_a_bbq/

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new BBQ subscription box service! The first box featuring Blood Bros BBQ ships in July! Check out <a href="http://bbqdistro.com/tales" rel="nofollow" target="_blank">http://bbqdistro.com/tales</a> for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram.   Cooper Abercrombie took his initial curiosity with barbecue, turned it into a passion and obsession and in a few years developed it into one of the best new barbecue spots to open in recent memory. Bar A BBQ opened their brick and mortar in February 2023 in Montgomery, Texas with all of the barbecue staples plus some of the Abercrombie family’s staple comfort food sides and breakfast options.    Whether it’s a homemade kolache, well smoked brisket, specials, or perfectly made house sausages, you can’t go wrong with a full tray from Bar A.    21149 Eva St. Montgomery, TX 77356 <a href="http://www.barabbq.com" rel="nofollow" target="_blank">www.barabbq.com</a> <a href="https://www.facebook.com/BarABBQ/" rel="nofollow" target="_blank">https://www.facebook.com/BarABBQ/</a> <a href="https://www.instagram.com/bar_a_bbq/?hl=en" rel="nofollow" target="_blank">https://www.instagram.com/bar_a_bbq/</a>

Bar-A -BBQ

Robert Moss

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new BBQ subscription box service launching this summer!  Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram.    We were elated to once again sit down at the Charleston Wine and Food Festival with esteemed author and culinary historian Robert Moss. Tune in for a wide ranging discussion on the food and drink history of commercial dining in the south, Robert’s job as the restaurant critic for Post and Courier, and of course his role as contributing barbecue editor for Southern Living.    Robert’s incredibly well-researched books are a must read for any food lover and his knowledge on all things in the southern culinary realm are enlightening.    Order Robert’s books via https://www.robertfmoss.com/   Plan your trip to next year’s Charleston Wine and Food Festival via  https://charlestonwineandfood.com/

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new BBQ subscription box service launching this summer! Check out <a href="http://bbqdistro.com/tales" rel="nofollow" target="_blank">http://bbqdistro.com/tales</a> for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram.   We were elated to once again sit down at the Charleston Wine and Food Festival with esteemed author and culinary historian Robert Moss. Tune in for a wide ranging discussion on the food and drink history of commercial dining in the south, Robert’s job as the restaurant critic for Post and Courier, and of course his role as contributing barbecue editor for Southern Living.    Robert’s incredibly well-researched books are a must read for any food lover and his knowledge on all things in the southern culinary realm are enlightening.    Order Robert’s books via <a href="https://www.robertfmoss.com/" rel="nofollow" target="_blank">https://www.robertfmoss.com/</a>   Plan your trip to next year’s Charleston Wine and Food Festival via  <a href="https://charlestonwineandfood.com/" rel="nofollow" target="_blank">https://charlestonwineandfood.com/</a>

Robert Moss - History of Charleston Dining

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep!   Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram!  —————————————————————-   Nick and Elliott Reese got bit by the BBQ bug while going to school in Austin. Their journey took them to far west Texas but eventually brought them back to their hometown San Antonio to launch Reese Bros BBQ. With a menu that has a great San Antonio flair to it, the Reeses and their talented kitchen team have helped continue to elevate the barbecue scene in the Alamo city.   Instagram: reesebrosbbq Website: reesebrosbbq.com

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep!  Check out <a href="http://bbqdistro.com/tales" rel="nofollow" target="_blank">http://bbqdistro.com/tales</a> for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram! —————————————————————-   Nick and Elliott Reese got bit by the BBQ bug while going to school in Austin. Their journey took them to far west Texas but eventually brought them back to their hometown San Antonio to launch Reese Bros BBQ. With a menu that has a great San Antonio flair to it, the Reeses and their talented kitchen team have helped continue to elevate the barbecue scene in the Alamo city.   Instagram: reesebrosbbq Website: <a href="http://reesebrosbbq.com" rel="nofollow" target="_blank">reesebrosbbq.com</a>

Reese Bros BBQ

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep!   Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram!    Shuai and Corrie Wang were ready for a change after years working in New York City restaurants. They’d settled on their next move being to Charleston to open a new restaurant with a friend, but when those plans fell through shortly after uprooting their lives, the Wangs struck out on their own.    After opening Short Grain food truck to much acclaim and success, Shuai and Corrie set their sights on a brick and mortar. The concept for the restaurant grew over time to something deeply personal for Shuai, and that’s reflected all over the menu at Jackrabbit Filly. Featuring the food he grew up eating and being influenced by, the menu is a fun and delicious mix of cultures and techniques which makes a meal at Jackrabbit Filly an adventure.    Last year as they began to look for ways to help their team grow with new opportunities, Corrie and Shuai began working with Brandon Olson, their then sous chef at Jackrabbit Filly, to help develop a new concept that would continue exploring Shuai’s Chinese upbringing while also incorporating barbecue flavors Brandon grew up with in the Piedmont region of North Carolina. The upcoming King BBQ will be another exciting addition to the Charleston dining scene with Brandon stepping into the role of pitmaster and chef de cuisine. Currently popping up on the menu at Jackrabbit Filly on Sundays, King BBQ will be opening this year in a brick and mortar location in North Charleston.    This episode was record live at The Podcast Cafe in the Culinary Village at the Charleston Wine+ Food Festival. Check out charlestonwineandfood.com for information about next year’s festival.   Jackrabbit Filly Instagram: jackrabbitfilly Website: jackrabbitfilly.com   King BBQ Instagram: kingbbqchs Website: eatkingbbq.com   Corrie’s novels can be ordered via corriewang.com

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep!  Check out <a href="http://bbqdistro.com/tales" rel="nofollow" target="_blank">http://bbqdistro.com/tales</a> for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram!   Shuai and Corrie Wang were ready for a change after years working in New York City restaurants. They’d settled on their next move being to Charleston to open a new restaurant with a friend, but when those plans fell through shortly after uprooting their lives, the Wangs struck out on their own.    After opening Short Grain food truck to much acclaim and success, Shuai and Corrie set their sights on a brick and mortar. The concept for the restaurant grew over time to something deeply personal for Shuai, and that’s reflected all over the menu at Jackrabbit Filly. Featuring the food he grew up eating and being influenced by, the menu is a fun and delicious mix of cultures and techniques which makes a meal at Jackrabbit Filly an adventure.    Last year as they began to look for ways to help their team grow with new opportunities, Corrie and Shuai began working with Brandon Olson, their then sous chef at Jackrabbit Filly, to help develop a new concept that would continue exploring Shuai’s Chinese upbringing while also incorporating barbecue flavors Brandon grew up with in the Piedmont region of North Carolina. The upcoming King BBQ will be another exciting addition to the Charleston dining scene with Brandon stepping into the role of pitmaster and chef de cuisine. Currently popping up on the menu at Jackrabbit Filly on Sundays, King BBQ will be opening this year in a brick and mortar location in North Charleston.    This episode was record live at The Podcast Cafe in the Culinary Village at the Charleston Wine+ Food Festival. Check out <a href="http://charlestonwineandfood.com" rel="nofollow" target="_blank">charlestonwineandfood.com</a> for information about next year’s festival.   Jackrabbit Filly Instagram: jackrabbitfilly Website: <a href="http://jackrabbitfilly.com" rel="nofollow" target="_blank">jackrabbitfilly.com</a>   King BBQ Instagram: kingbbqchs Website: <a href="http://eatkingbbq.com" rel="nofollow" target="_blank">eatkingbbq.com</a>   Corrie’s novels can be ordered via <a href="http://corriewang.com" rel="nofollow" target="_blank">corriewang.com</a>

King BBQ - Jackrabbit Filly

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep!     Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram!   LeRoy and Lewis BBQ has become one of the most influential and revered barbecue businesses in the industry. What Evan LeRoy and Sawyer Lewis have built since launching their food truck in 2017 has left an undeniable impression on the barbecue world not only for the quality of the food they produce, but also for the manner in which they operate their business.   Evan and Sawyer have fostered a working environment within their staff that encourages collaboration and growth all while staying true to their mantra of responsible product sourcing and usage. These principles have influenced countless barbecue businesses operating today and lead to deserved recognition and accolades for LeRoy and Lewis BBQ.   The service and quality produced out of their food truck in South Austin has been admirable, but the long term goal for LeRoy and Lewis has been to operate as a brick and mortar operation. Tune in for exciting details on the future for Evan, Sawyer, Nathan, Lindsey and the L&amp;L crew!  Instagram: leroyandlewis Website: leroyandlewisbbq.com YouTube Channel: leroyandlewissbbq Patreon: patreon.com/leroyandlewis

This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep!  Check out <a href="http://bbqdistro.com/tales" rel="nofollow" target="_blank">http://bbqdistro.com/tales</a> for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram!   LeRoy and Lewis BBQ has become one of the most influential and revered barbecue businesses in the industry. What Evan LeRoy and Sawyer Lewis have built since launching their food truck in 2017 has left an undeniable impression on the barbecue world not only for the quality of the food they produce, but also for the manner in which they operate their business.  Evan and Sawyer have fostered a working environment within their staff that encourages collaboration and growth all while staying true to their mantra of responsible product sourcing and usage. These principles have influenced countless barbecue businesses operating today and lead to deserved recognition and accolades for LeRoy and Lewis BBQ.  The service and quality produced out of their food truck in South Austin has been admirable, but the long term goal for LeRoy and Lewis has been to operate as a brick and mortar operation. Tune in for exciting details on the future for Evan, Sawyer, Nathan, Lindsey and the L&amp;L crew! Instagram: leroyandlewis Website: <a href="http://leroyandlewisbbq.com" rel="nofollow" target="_blank">leroyandlewisbbq.com</a> YouTube Channel: leroyandlewissbbq Patreon: <a href="http://patreon.com/leroyandlewis" rel="nofollow" target="_blank">patreon.com/leroyandlewis</a>

The Next Chapter for LeRoy and Lewis

Charleston continues to be one of our favorite food cities to visit, and the Charleston Wine + Food Festival is one of the great gateways to exploring the scene. We were fortunate to be invited to this event again in 2023 and had an absolutely wonderful time both at the festival events and eating around the city.  Tune in to hear about plenty of barbecue and other culinary delights we were able to partake in this year. An enormous thanks to the Charleston Wine + Food team for giving us such a great platform to continue to highlight both the festival and the city. Start planning now to get to the festival  March 6-10, 2024!  Instagram: chswineandfood Website: Charlestonwineandfood.com

Charleston continues to be one of our favorite food cities to visit, and the Charleston Wine + Food Festival is one of the great gateways to exploring the scene. We were fortunate to be invited to this event again in 2023 and had an absolutely wonderful time both at the festival events and eating around the city. Tune in to hear about plenty of barbecue and other culinary delights we were able to partake in this year. An enormous thanks to the Charleston Wine + Food team for giving us such a great platform to continue to highlight both the festival and the city. Start planning now to get to the festival  March 6-10, 2024! Instagram: chswineandfood Website: <a href="http://Charlestonwineandfood.com" rel="nofollow" target="_blank">Charlestonwineandfood.com</a>

Charleston Wine+Food 2023 recap

A Texas BBQ podcast highlighting the food, personalities, and traditions of the Lone Star State's smoked meats.

Great Podcast

Awesome show. Down to earth guys who do a great job of relating and talking to the bbq world.

Tales from the pits

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

When we started this podcast three years ago we had no idea what the show would become or the places it would take us. We are incredibly grateful to all of the amazing people in the BBQ industry that have given us the gift of their time and their story.  From our first episode breaking down the 2017 Texas Monthly top ten list to interviews with some of the top BBQ cooks and pit fabricators and everything in between, we’ve had the time of our lives helping to provide a platform for these talented people to share their stories.  We can’t thank enough our guests and even more importantly anyone whose taken the time to listen to these episodes for three years. Thank you for letting these two barbecue nerds take you down the rabbit hole. There’s much more to come...  Recent Joe Zavala Interview referenced in this episode: https://m.youtube.com/watch?v=Idu-g_rxpD0&amp;feature=youtu.be

When we started this podcast three years ago we had no idea what the show would become or the places it would take us. We are incredibly grateful to all of the amazing people in the BBQ industry that have given us the gift of their time and their story.  From our first episode breaking down the 2017 Texas Monthly top ten list to interviews with some of the top BBQ cooks and pit fabricators and everything in between, we’ve had the time of our lives helping to provide a platform for these talented people to share their stories.    We can’t thank enough our guests and even more importantly anyone whose taken the time to listen to these episodes for three years. Thank you for letting these two barbecue nerds take you down the rabbit hole. There’s much more to come...    Recent Joe Zavala Interview referenced in this episode: <a href="https://m.youtube.com/watch?v=Idu-g_rxpD0&amp;feature=youtu.be" rel="nofollow" target="_blank">https://m.youtube.com/watch?v=Idu-g_rxpD0&amp;feature=youtu.be</a>

Ep. 141 - Three years of Tales

Andrew and I divulge some of what we've learned as we've cooked for our Doubleback BBQ venture

BBQ tips

John Mueller

John Mueller is one of the most controversial men in the barbecue world and he's carved his niche in the industry doing things in own way. With a hot and fast method of cooking, house made sausage, tasty pork ribs, brisket stew, plus brisket and beef ribs rubbed with a heavy dose of pepper a good visit is rewarded with a unique and flavorful experience. Don't forget the cheesy squash loaded with ladles of cheese, a rich end to a memorable meal. John sat down with us for a fun and informative chat. In the episode we cover the time after he left Louie Mueller Barbecue to present day, including some big news from John! We announce a new giveaway and also give an update on our Yeti cooler filled with BBQ swag that includes some very cool merchandise.  The Texas Monthly article we discussed on the episode is here: https://www.texasmonthly.com/food/of-meat-and-men/ Catch John and his crew Thursday - Sunday from 10:30am-sold out 201 E. 9th Street Georgetown Texas 78626 Twitter @JSM_meat

John Mueller is one of the most controversial men in the barbecue world and he's carved his niche in the industry doing things in own way. With a hot and fast method of cooking, house made sausage, tasty pork ribs, brisket stew, plus brisket and beef ribs rubbed with a heavy dose of pepper a good visit is rewarded with a unique and flavorful experience. Don't forget the cheesy squash loaded with ladles of cheese, a rich end to a memorable meal. John sat down with us for a fun and informative chat. In the episode we cover the time after he left Louie Mueller Barbecue to present day, including some big news from John! We announce a new giveaway and also give an update on our Yeti cooler filled with BBQ swag that includes some very cool merchandise.  The Texas Monthly article we discussed on the episode is here: <a href="https://www.texasmonthly.com/food/of-meat-and-men/" rel="nofollow" target="_blank">https://www.texasmonthly.com/food/of-meat-and-men/</a> Catch John and his crew Thursday - Sunday from 10:30am-sold out 201 E. 9th Street Georgetown Texas 78626 Twitter @JSM_meat

TFP BBQ Ep. 41 - John Mueller Black Box Barbecue

Tom Micklethwait

While it has become commonplace in today's Texas BBQ explosion to see carefully sourced proteins, inventive sides, scratch made desserts, craft bread, and housemade pickles, this was not always the case in barbecue. Smoked meats have been available for quite some time in the Lone Star State, but all of the accompaniments were often an afterthought or not even served at all.  Tom Micklethwait is one of the true pioneers of the modern barbecue movement that has helped the industry evolve into a true dining experience. From the very beginning of Micklethwait Craft Meat's days at their tiny trailer in east Austin Tom and his crew have believed in making as much as possible from scratch, even building out the trailer with his own hands, and serving more than just the classic fare. Micklethwait was among the first to make their own bread and pickles along with serving innovative non-meat menu items such as their now famous jalapeno cheese grits, moon pies, and more. Tom has also been at the forefront of the creative sausage boom that has hit barbecue the last several years. What he and the team have been able to do out of a tiny trailer that he renovated himself is nothing short of astounding.  Over the years the accolades poured in and Micklethwait is now considered one of the top BBQ establishments in all of Texas. In this episode you'll hear about Tom's early days playing in bands, his baking, butchery, and sausage making background, and big plans for the next phase of his career with Micklethwait Market and Grocery opening in Smithville, Texas in the fall of 2018. With plans to keep the trailer open in Austin in addition to serving the regular Micklethwait menu along with specials and a retail market and grocery section of the Smithville space, Tom is once again bringing his creativity to the BBQ world in this unique setup.  Catch Micklethwait Craft Meats at their trailer 1309 Rosewood Ave. Austin, TX Open Tues – Sun | 11am until sold out  https://craftmeatsaustin.com/  Facebook: https://www.facebook.com/MIcklethwaitCraftMeats  Twitter: https://twitter.com/CraftMeats  Instagram: https://www.instagram.com/craftmeats/

While it has become commonplace in today's Texas BBQ explosion to see carefully sourced proteins, inventive sides, scratch made desserts, craft bread, and housemade pickles, this was not always the case in barbecue. Smoked meats have been available for quite some time in the Lone Star State, but all of the accompaniments were often an afterthought or not even served at all. Tom Micklethwait is one of the true pioneers of the modern barbecue movement that has helped the industry evolve into a true dining experience. From the very beginning of Micklethwait Craft Meat's days at their tiny trailer in east Austin Tom and his crew have believed in making as much as possible from scratch, even building out the trailer with his own hands, and serving more than just the classic fare. Micklethwait was among the first to make their own bread and pickles along with serving innovative non-meat menu items such as their now famous jalapeno cheese grits, moon pies, and more. Tom has also been at the forefront of the creative sausage boom that has hit barbecue the last several years. What he and the team have been able to do out of a tiny trailer that he renovated himself is nothing short of astounding. Over the years the accolades poured in and Micklethwait is now considered one of the top BBQ establishments in all of Texas. In this episode you'll hear about Tom's early days playing in bands, his baking, butchery, and sausage making background, and big plans for the next phase of his career with Micklethwait Market and Grocery opening in Smithville, Texas in the fall of 2018. With plans to keep the trailer open in Austin in addition to serving the regular Micklethwait menu along with specials and a retail market and grocery section of the Smithville space, Tom is once again bringing his creativity to the BBQ world in this unique setup. Catch Micklethwait Craft Meats at their trailer 1309 Rosewood Ave. Austin, TX Open Tues – Sun | 11am until sold out <a href="https://craftmeatsaustin.com/" rel="nofollow" target="_blank">https://craftmeatsaustin.com/</a> Facebook: <a href="https://www.facebook.com/MIcklethwaitCraftMeats" rel="nofollow" target="_blank">https://www.facebook.com/MIcklethwaitCraftMeats</a> Twitter: <a href="https://twitter.com/CraftMeats" rel="nofollow" target="_blank">https://twitter.com/CraftMeats</a> Instagram: <a href="https://www.instagram.com/craftmeats/" rel="nofollow" target="_blank">https://www.instagram.com/craftmeats/</a>

TFP BBQ Ep. 64 - Tom Micklethwait

Pickles and barbecue have become a strong tradition. Pickling was invented for the same reason meats were salted and smoked; preservation. The acidic pickle also helps digestion of fatty meats.  Most barbecue joints will offer free pickles along with bread and onions as standard condiments but these are off the shelf products, made with artificial dyes and other suspect ingredients. Even though free condiments can cost a BBQ joint thousands of dollars, more and more are moving to a gourmet or in-house made pickle. As craft BBQ elevated the sourcing, quality, and cooking methods of the meats the next area of improvement were the sides and even the free condiments. Some of the best BBQ these days comes complete from end-to-end with high quality sides, in-house or sourced pickles, and even fresh baked bread.  Tom and Jessica Weldin moved to Texas in 2013 and began their journey into pickle making, launching the Texas Pickle Company. Starting simple and small, business has grown as their pickles have continued to sell well and are now available at many Central Market and Total Wine locations as well as select BBQ restaurants.  Catch them online at: http://www.texaspickleco.com/ https://www.facebook.com/texaspicklecompany/  https://twitter.com/atexaspickle

Pickles and barbecue have become a strong tradition. Pickling was invented for the same reason meats were salted and smoked; preservation. The acidic pickle also helps digestion of fatty meats. Most barbecue joints will offer free pickles along with bread and onions as standard condiments but these are off the shelf products, made with artificial dyes and other suspect ingredients. Even though free condiments can cost a BBQ joint thousands of dollars, more and more are moving to a gourmet or in-house made pickle. As craft BBQ elevated the sourcing, quality, and cooking methods of the meats the next area of improvement were the sides and even the free condiments. Some of the best BBQ these days comes complete from end-to-end with high quality sides, in-house or sourced pickles, and even fresh baked bread. Tom and Jessica Weldin moved to Texas in 2013 and began their journey into pickle making, launching the Texas Pickle Company. Starting simple and small, business has grown as their pickles have continued to sell well and are now available at many Central Market and Total Wine locations as well as select BBQ restaurants. Catch them online at: <a href="http://www.texaspickleco.com/" rel="nofollow" target="_blank">http://www.texaspickleco.com/</a> <a href="https://www.facebook.com/texaspicklecompany/" rel="nofollow" target="_blank">https://www.facebook.com/texaspicklecompany/</a> <a href="https://twitter.com/atexaspickle" rel="nofollow" target="_blank">https://twitter.com/atexaspickle</a>

Ep. 128 - Texas Pickle Company

The world, and more recently the United States, has begun to deal with the effects of novel coronavirus (COVID-19). As large events cancel, corporations and school districts suspend operations, and people begin to stay home in large numbers, the inevitable decline in sales that small businesses will experience is frightening for many Americans. Barbecue restaurants operate on tight budgets and slim profit margins and have begun to prepare for a slow down in business as best they can. In addition to those concerns, these dedicated hospitality professionals feel an overwhelming sense of obligation to keep their families, staff, and customers safe as they try to maintain a successful business. In this episode we wanted to provide information to barbecue consumers and industry professionals based on our experiences and from our discussions with the business owners themselves. We provide tips for consumers on how they can do their part to not only support small businesses but to do so as safely and responsibly as possible along with information that can aid restaurant owners and staff in giving consumers more peace of mind during these trying times.

The world, and more recently the United States, has begun to deal with the effects of novel coronavirus (COVID-19). As large events cancel, corporations and school districts suspend operations, and people begin to stay home in large numbers, the inevitable decline in sales that small businesses will experience is frightening for many Americans.  Barbecue restaurants operate on tight budgets and slim profit margins and have begun to prepare for a slow down in business as best they can. In addition to those concerns, these dedicated hospitality professionals feel an overwhelming sense of obligation to keep their families, staff, and customers safe as they try to maintain a successful business.   In this episode we wanted to provide information to barbecue consumers and industry professionals based on our experiences and from our discussions with the business owners themselves. We provide tips for consumers on how they can do their part to not only support small businesses but to do so as safely and responsibly as possible along with information that can aid restaurant owners and staff in giving consumers more peace of mind during these trying times.

Ep. 140 - Supporting BBQ through tough times

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&amp;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&amp;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

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&amp;M Creative Sausage Making class. Here is a link to the class in 2018 that Bryan attended: <a href="https://meat.tamu.edu/2018/01/22/2018-creative-sausage-making-course-tamu/" rel="nofollow" target="_blank">https://meat.tamu.edu/2018/01/22/2018-creative-sausage-making-course-tamu/</a> 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: <a href="https://agriliferegister.tamu.edu/" rel="nofollow" target="_blank">https://agriliferegister.tamu.edu/</a> A&amp;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

Ep. 121 - Sausage 101

Evan LeRoy's BBQ journey began in the backyard with his dad, took him all the way to New York to cook Texas barbecue, then back to Austin where he made Freedmen's bar one of the premier BBQ destinations in Texas. After a few years at Freedmen's, Evan was ready to strike out on his own. Along with business partners Nathan and Sawyer Lewis, plans were made to open a brewery and restaurant serving Evan's creative menu alongside Lewis' craft beers. While the brewery remains in development, Evan and Sawyer are operating the LeRoy and Lewis BBQ truck parked at 121 Pickle Road next to Cosmic Coffee and Beer in the South Congress area of Austin. Open five days a week for lunch and dinner, Evan and his team of talented cooks (including Brad Robinson who was kind enough along with Evan to join us for this interview) are serving some of the best, most innovative barbecue in Texas; New school BBQ with old school service.With a strong team and a commitment to hyper-local fresh product and the highest quality proteins, the flavor and cooking execution of the LeRoy and Lewis menu is second to none. With rotating items such as sliced beef cheek, Sichuan peppercorn beef ribs, firebox roasted sweet potatoes, and their acclaimed smoked and seared burger (available for dinner only), there is always an interesting and delicious menu available from Evan and crew. Check them out online at https://leroyandlewis.com/ Twitter: @LeRoyandLewis  Instagram: @LeRoyandLewis  121 Pickle Road, Austin Texas (Near S. Congress and just North of Ben White/Hwy 71) Hours: Wednesday - Sunday 11 am - 9 pm

Evan LeRoy's BBQ journey began in the backyard with his dad, took him all the way to New York to cook Texas barbecue, then back to Austin where he made Freedmen's bar one of the premier BBQ destinations in Texas. After a few years at Freedmen's, Evan was ready to strike out on his own. Along with business partners Nathan and Sawyer Lewis, plans were made to open a brewery and restaurant serving Evan's creative menu alongside Lewis' craft beers. While the brewery remains in development, Evan and Sawyer are operating the LeRoy and Lewis BBQ truck parked at 121 Pickle Road next to Cosmic Coffee and Beer in the South Congress area of Austin. Open five days a week for lunch and dinner, Evan and his team of talented cooks (including Brad Robinson who was kind enough along with Evan to join us for this interview) are serving some of the best, most innovative barbecue in Texas; New school BBQ with old school service. With a strong team and a commitment to hyper-local fresh product and the highest quality proteins, the flavor and cooking execution of the LeRoy and Lewis menu is second to none. With rotating items such as sliced beef cheek, Sichuan peppercorn beef ribs, firebox roasted sweet potatoes, and their acclaimed smoked and seared burger (available for dinner only), there is always an interesting and delicious menu available from Evan and crew. Check them out online at <a href="https://leroyandlewis.com/" rel="nofollow" target="_blank">https://leroyandlewis.com/</a> Twitter: @LeRoyandLewis  Instagram: @LeRoyandLewis  121 Pickle Road, Austin Texas (Near S. Congress and just North of Ben White/Hwy 71) Hours: <ul><li>Wednesday - Sunday</li> <li>11 am - 9 pm</li></ul>

TFP BBQ Ep. 60 - LeRoy and Lewis BBQ

The legacy of BBQ is anchored in tradition and multi-generational families, passing methods down from a time when smoking meats with wood was a necessity rather than a luxury.  However in the last 10 years more has changed than likely at any time in history. It started with higher quality meat sourcing, not just in the grade of meat but including hormone free meat, small farms, and select breeds. In the east and south, some BBQ pit masters are raising their own heritage breed hogs. BBQ restaurant owners are paying more attention to humanely raised and harvested animals. Sides were elevated, hand crafted desserts added, and even boutique coffee all to bring a richer experience to the BBQ world. Listen in as we discuss the changes and argue over the nuances within "craft BBQ"   - logo created by DesignEvo free logo designer www.designevo.com/logo-maker

The legacy of BBQ is anchored in tradition and multi-generational families, passing methods down from a time when smoking meats with wood was a necessity rather than a luxury.  However in the last 10 years more has changed than likely at any time in history. It started with higher quality meat sourcing, not just in the grade of meat but including hormone free meat, small farms, and select breeds. In the east and south, some BBQ pit masters are raising their own heritage breed hogs. BBQ restaurant owners are paying more attention to humanely raised and harvested animals. Sides were elevated, hand crafted desserts added, and even boutique coffee all to bring a richer experience to the BBQ world. Listen in as we discuss the changes and argue over the nuances within "craft BBQ" - logo created by DesignEvo free logo designer <a href="http://www.designevo.com/logo-maker" rel="nofollow" target="_blank">www.designevo.com/logo-maker</a>

Ep. 129 - The Continuing Evolution of BBQ

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/

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) <a href="https://www.facebook.com/Brettsbackyardbarbque/" rel="nofollow" target="_blank">https://www.facebook.com/Brettsbackyardbarbque/</a> <a href="https://twitter.com/bbqbrett" rel="nofollow" target="_blank">https://twitter.com/bbqbrett</a> <a href="https://www.instagram.com/brettsbackyardbbq/" rel="nofollow" target="_blank">https://www.instagram.com/brettsbackyardbbq/</a>

TFP BBQ Ep. 83 - Brett's Backyard Barbeque

Leonard Botello

Listen in as we discuss the early days of Truth Barbecue, what is "Central Texas BBQ", status of the Brenham location, and some news on the new Houston location in part one of our two part interview with Leonard Botello IV

Listen in as we discuss the early days of Truth Barbecue, what is "Central Texas BBQ", status of the Brenham location, and some news on the new Houston location in part one of our two part interview with Leonard Botello IV

TFP BBQ Ep. 27 - Truth Barbecue Interview with Leonard Botello

Sunny Moberg

Over the last year the name Moberg has burst onto the barbecue scene, but what many don't know is that the man behind the incredibly popular smokers is no newcomer to the world of pit building. Sunny Moberg has been welding since he was a teenager, and his roots in Texas barbecue stretch back to his grandfather, the founder of Smokey Denmark sausage company. Sunny's pits, made mostly from decommissioned propane tanks, have received much acclaim from barbecue enthusiasts to acclaimed BBQ joints for their expert craftsmanship, superior airflow, and cooking efficiency. Sunny also makes the trailers for his pits, a skill he learned early on when owning a previous trailer manufacturing business.As you'll hear from barbecue up-and-comers Brett Boren (@brettsbbq) and Cody Avery (averybarbecue) as well as top pitmasters Scott Moore (@tejaschocolate) and Will Buckman (corkscrewbbq) in this episode, Moberg Smokers are built extremely well and priced fairly. Some of Sunny's clients include the aforementioned Corkscrew BBQ and Tejas Chocolate and Barbecue as well as Killen's Barbecue, Flores Barbecue, Stiles Switch BBQ and Brew, Terry Black's Barbecue, and many others including international buyers!The demand for a Moberg Smoker has gotten so high, in fact, that the wait list for a pit built by Sunny has become almost as famous as the pits themselves, but you'll hear in our interview with Sunny that he has some help on the way to speed up his process.Stay tuned to the end of the episode to hear our latest giveaway of some great Moberg Smoker merchandise! We are also only one episode away from the announcement of our epic Yeti Cooler giveaway, so be sure to subscribe to the podcast as well as follow us on social media (@talesfromthepits on Instagram, @bbqpodcast on twitter) to get all of the latest details on what we're up to. Find Moberg Smokers onthe internet: @mobergsmokerstwitter: https://twitter.com/mobergsmokers?lang=enInstagram: https://www.instagram.com/mobergsmokers/?hl=enFacebook: https://www.facebook.com/Moberg-Smokers-157469770932197/ and at their website: https://mobergsmokers.com/

Over the last year the name Moberg has burst onto the barbecue scene, but what many don't know is that the man behind the incredibly popular smokers is no newcomer to the world of pit building. Sunny Moberg has been welding since he was a teenager, and his roots in Texas barbecue stretch back to his grandfather, the founder of Smokey Denmark sausage company.  Sunny's pits, made mostly from decommissioned propane tanks, have received much acclaim from barbecue enthusiasts to acclaimed BBQ joints for their expert craftsmanship, superior airflow, and cooking efficiency. Sunny also makes the trailers for his pits, a skill he learned early on when owning a previous trailer manufacturing business. As you'll hear from barbecue up-and-comers Brett Boren (@brettsbbq) and Cody Avery (averybarbecue) as well as top pitmasters Scott Moore (@tejaschocolate) and Will Buckman (corkscrewbbq) in this episode, Moberg Smokers are built extremely well and priced fairly. Some of Sunny's clients include the aforementioned Corkscrew BBQ and Tejas Chocolate and Barbecue as well as Killen's Barbecue, Flores Barbecue, Stiles Switch BBQ and Brew, Terry Black's Barbecue, and many others including international buyers! The demand for a Moberg Smoker has gotten so high, in fact, that the wait list for a pit built by Sunny has become almost as famous as the pits themselves, but you'll hear in our interview with Sunny that he has some help on the way to speed up his process. Stay tuned to the end of the episode to hear our latest giveaway of some great Moberg Smoker merchandise! We are also only one episode away from the announcement of our epic Yeti Cooler giveaway, so be sure to subscribe to the podcast as well as follow us on social media (@talesfromthepits on Instagram, @bbqpodcast on twitter) to get all of the latest details on what we're up to.   Find Moberg Smokers onthe internet: @mobergsmokers twitter: <a href="https://twitter.com/mobergsmokers?lang=en" rel="nofollow" target="_blank">https://twitter.com/mobergsmokers?lang=en</a> Instagram: <a href="https://www.instagram.com/mobergsmokers/?hl=en" rel="nofollow" target="_blank">https://www.instagram.com/mobergsmokers/?hl=en</a> Facebook: <a href="https://www.facebook.com/Moberg-Smokers-157469770932197/" rel="nofollow" target="_blank">https://www.facebook.com/Moberg-Smokers-157469770932197/</a>   and at their website: <a href="https://mobergsmokers.com/" rel="nofollow" target="_blank">https://mobergsmokers.com/</a>

TFP BBQ Ep. 43 - Moberg Smokers - Sunny Moberg

Feges BBQ

We have told a lot of stories about people in the barbecue world and the different paths that have taken them to a career in smoked meats. While we have respected all of these stories, we are honored and very humbled to have Patrick Feges tell his story on our show.      After joining the Army after high school, Patrick was deployed to South Korea and later to Iraq right in the thick of the war in 2004. It was in Iraq that Patrick was struck by a mortar and gravely injured. Through a series of incredible circumstances Patrick survived his injuries. With his combat days over, Patrick continued to serve while awaiting medical discharge. During this time he was given a Brinkman pit from a fellow serviceman, which started him on his path to barbecue which included some incredible detours at some of the best restaurants in Houston such as Brennan's, Underbelly, Killen's Barbecue, and Southern Goods.   Tune in to this episode to hear Patrick's incredible story of survival and be sure to subscribe to the show as we will post additional episodes with Patrick that delve into his extensive career in the culinary world and the opening of Erin and Patrick Feges' first barbecue restaurant, Feges BBQ. Erin's incredible resume as a chef working for some of the top chefs in the country as well as running the kitchens for Plonk Bistro, Marriott's Main Kitchen and developing menus for the Clumsy Butcher Group paired with Patrick's smoked meat prowess and culinary background make Feges BBQ one of the most unique and creative barbecue menus around.   Feges BBQ WWW.fegesbbq.com Twitter: fegesbbq    Location: 3 Greenway Plaza Ste C210 Concourse Level – The Hub Houston, TX 77046 Monday-Friday, 11am-3pm If you've never been to 3 Greenway plaza, here is a video on how to park: https://twitter.com/twitter/statuses/984784762861744128

We have told a lot of stories about people in the barbecue world and the different paths that have taken them to a career in smoked meats. While we have respected all of these stories, we are honored and very humbled to have Patrick Feges tell his story on our show.   After joining the Army after high school, Patrick was deployed to South Korea and later to Iraq right in the thick of the war in 2004. It was in Iraq that Patrick was struck by a mortar and gravely injured. Through a series of incredible circumstances Patrick survived his injuries. With his combat days over, Patrick continued to serve while awaiting medical discharge. During this time he was given a Brinkman pit from a fellow serviceman, which started him on his path to barbecue which included some incredible detours at some of the best restaurants in Houston such as Brennan's, Underbelly, Killen's Barbecue, and Southern Goods.   Tune in to this episode to hear Patrick's incredible story of survival and be sure to subscribe to the show as we will post additional episodes with Patrick that delve into his extensive career in the culinary world and the opening of Erin and Patrick Feges' first barbecue restaurant, Feges BBQ. Erin's incredible resume as a chef working for some of the top chefs in the country as well as running the kitchens for Plonk Bistro, Marriott's Main Kitchen and developing menus for the Clumsy Butcher Group paired with Patrick's smoked meat prowess and culinary background make Feges BBQ one of the most unique and creative barbecue menus around.   Feges BBQ <a href="/bryannorton/episode/WWW.fegesbbq.com" rel="nofollow" target="_blank">WWW.fegesbbq.com</a> Twitter: fegesbbq   Location: 3 Greenway Plaza Ste C210 Concourse Level – The Hub Houston, TX 77046 Monday-Friday, 11am-3pm If you've never been to 3 Greenway plaza, here is a video on how to park: <a href="https://twitter.com/twitter/statuses/984784762861744128" rel="nofollow" target="_blank">https://twitter.com/twitter/statuses/984784762861744128</a>

TFP BBQ Ep. 47 - Feges BBQ Pt 1

Andrew Soto quietly launched his BBQ joint two years ago but the secret is out - he and family are cranking out great BBQ in the small town of Mathis, Texas. If an article by Daniel Vaughn and making the Texas Monthly Top 25 new BBQ joints wasn't enough to put him on our must-visit list, our buddy Abe Delgado of the I Crush BBQ Show told us to quit procrastinating and make the trip. After a recent visit we sat down with Andrew to discuss his journey to the top 25, his struggles along the way, and his family that is involved in the operations. https://www.facebook.com/BUTTERSBBQ/ Address: 104 TX-359, Mathis, TX 78368 Hours:  Sunday 9:30-6 or sell out Monday-Thursday 11-6 or sell out

Andrew Soto quietly launched his BBQ joint two years ago but the secret is out - he and family are cranking out great BBQ in the small town of Mathis, Texas. If an article by Daniel Vaughn and making the Texas Monthly Top 25 new BBQ joints wasn't enough to put him on our must-visit list, our buddy Abe Delgado of the I Crush BBQ Show told us to quit procrastinating and make the trip. After a recent visit we sat down with Andrew to discuss his journey to the top 25, his struggles along the way, and his family that is involved in the operations. <a href="https://www.facebook.com/BUTTERSBBQ/" rel="nofollow" target="_blank">https://www.facebook.com/BUTTERSBBQ/</a> Address: 104 TX-359, Mathis, TX 78368 Hours: Sunday 9:30-6 or sell out Monday-Thursday 11-6 or sell out

Ep. 126 - Butter's BBQ

Dylan Taylor

Dylan Taylor has built up quite the resume at a very young age. After working at highly acclaimed BBQ spots such as Terry Black's, La Barbecue, Truth Barbeque, and 2M Smokehouse (among others), Dylan decided the time was right to start working toward opening his own place. While he scouts out possible locations, Dylan has launched Taylor Barbecue Catering, available for medium to large barbecue catering requests. In addition to the catering options, Dylan also offers restaurant consulting services as well as fully immersive, hands-on cooking classes.Students who attend Dylan's classes learn the cooking process of any and all barbecue meats from start to finish. Dylan has class options that include everything from instruction on seasoning, trimming, cooking, and slicing meats to fire management, sausage making, and more. The services he provides are all encompassing and provide a rare opportunity for aspiring barbecue cooks to learn from someone with his level of expertise. In this episode we discuss Dylan's classes, catering options, and future restaurant plans as he gears up to make the next big leap in an already acclaimed barbecue career. To contact Dylan about catering or classes go to: www.taylorbbqcatering.com

Dylan Taylor has built up quite the resume at a very young age. After working at highly acclaimed BBQ spots such as Terry Black's, La Barbecue, Truth Barbeque, and 2M Smokehouse (among others), Dylan decided the time was right to start working toward opening his own place. While he scouts out possible locations, Dylan has launched Taylor Barbecue Catering, available for medium to large barbecue catering requests. In addition to the catering options, Dylan also offers restaurant consulting services as well as fully immersive, hands-on cooking classes.Students who attend Dylan's classes learn the cooking process of any and all barbecue meats from start to finish. Dylan has class options that include everything from instruction on seasoning, trimming, cooking, and slicing meats to fire management, sausage making, and more. The services he provides are all encompassing and provide a rare opportunity for aspiring barbecue cooks to learn from someone with his level of expertise.   In this episode we discuss Dylan's classes, catering options, and future restaurant plans as he gears up to make the next big leap in an already acclaimed barbecue career.   To contact Dylan about catering or classes go to: <a href="http://www.taylorbbqcatering.com/" rel="nofollow" target="_blank">www.taylorbbqcatering.com</a>

TFP BBQ Ep. 69 - Cooking Classes and Catering with Dylan Taylor

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 BBQ201 E. Hattie Street Fort Worth, Texas Hours: Thursday - Saturday 11am - Sold OutSunday 12pm - Sold Out http://www.panthercitybbq.com/ Instagram: Panthercitybbq https://www.instagram.com/panthercitybbqTwitter: @panthercitybbq https://twitter.com/panthercitybbqFacebook: https://www.facebook.com/817PantherCityBBQ/

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   <a href="http://www.panthercitybbq.com/" rel="nofollow" target="_blank">http://www.panthercitybbq.com/</a>   Instagram: Panthercitybbq <a href="https://www.instagram.com/panthercitybbq" rel="nofollow" target="_blank">https://www.instagram.com/panthercitybbq</a> Twitter: @panthercitybbq <a href="https://twitter.com/panthercitybbq" rel="nofollow" target="_blank">https://twitter.com/panthercitybbq</a> Facebook: <a href="https://www.facebook.com/817PantherCityBBQ/" rel="nofollow" target="_blank">https://www.facebook.com/817PantherCityBBQ/</a>

Ep. 112 - Panther City  BBQ

Franklin BBQ

Andrew and I make the annual trip out to Franklin BBQ. We interview the first folks who arrived, some of the last people to show up, and talk about our experience.

Andrew and I make the annual trip out to Franklin BBQ. We interview the first folks who arrived, some of the last people to show up, and talk about our experience.

TFP Ep.8 Franklin BBQ Line 6-25-2017

Esaul Ramos

Family backyard barbecue memories floated through Esaul's mind while working as a bus driver, calling him into the world of barbecue. He made the jump from bus driver head first into his first gig working at La Barbecue. After learning the art from John Lewis the dreams of his own business pulled him back to San Antonio where he launched 2M Smokehouse with Joe Melig. Chicharoni macaroni, serrano and Oaxaca cheese sausage, pickled nopales, barbacoa, and speciality cakes are just some of the unique items Esaul, wife Grecia, Joe, pithand Dusty, and team crank out with their unique flavor of barbecue for a growing fan base Listen as Esaul takes us through his background, his time at La Barbecue, the menu at 2M, and his plans for a second pit at his busy restaurant Find them online at https://www.2msmokehouse.com/ Twitter: @2m_smokehouse Instagram: 2msmokehouse

Family backyard barbecue memories floated through Esaul's mind while working as a bus driver, calling him into the world of barbecue. He made the jump from bus driver head first into his first gig working at La Barbecue. After learning the art from John Lewis the dreams of his own business pulled him back to San Antonio where he launched 2M Smokehouse with Joe Melig. Chicharoni macaroni, serrano and Oaxaca cheese sausage, pickled nopales, barbacoa, and speciality cakes are just some of the unique items Esaul, wife Grecia, Joe, pithand Dusty, and team crank out with their unique flavor of barbecue for a growing fan base Listen as Esaul takes us through his background, his time at La Barbecue, the menu at 2M, and his plans for a second pit at his busy restaurant Find them online at <a href="https://www.2msmokehouse.com/" rel="nofollow" target="_blank">https://www.2msmokehouse.com/</a> Twitter: @2m_smokehouse Instagram: 2msmokehouse

TFP BBQ Ep. 38 - Esaul Ramos 2M Smokehouse

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: talesfromthepits@gmail.com

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: <a href="mailto:talesfromthepits@gmail.com">talesfromthepits@gmail.com</a>

TFP BBQ Ep, 102 - BBQ News and Q&A

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

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: <a href="https://www.cattleackbbq.com/" rel="nofollow" target="_blank">https://www.cattleackbbq.com/</a> <a href="https://www.instagram.com/cattleackbbq/" rel="nofollow" target="_blank">https://www.instagram.com/cattleackbbq/ </a> Facebook: <a href="https://www.facebook.com/CattleackBarbeque" rel="nofollow" target="_blank">https://www.facebook.com/CattleackBarbeque</a> Twitter: <a href="https://twitter.com/cattleackbbq" rel="nofollow" target="_blank">https://twitter.com/cattleackbbq</a> @cattleackbbq

Ep. 111 - Cattleack Barbeque part two

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Best Episodes on Practical Philosophy & How To Live

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