A Texas BBQ podcast highlighting the food, personalities, and traditions of the Lone Star State’s smoked meats.
Episodes
Monday Dec 09, 2019
Monday Dec 09, 2019
Shane Stiles' dream to open a quality barbecue restaurant came to fruition in 2011 when the craft barbecue scene was just emerging. Franklin Barbecue's brick and mortar had recently opened and the sides at the vast majority of BBQ restaurants were an afterthought.
Shane reached out to Lance Kirkpatrick, a veteran pitmaster whose recent foray into fine dining had faltered, and the stage was set for Stiles Switch BBQ and Brew.
Two years after open Stiles Switch landed a spot in the TMBBQ top 50, but they would continue to innovate. Stile's wife, Catherine, launched a successful Bloody Mary mix that infused their barbecue sauce. They launched the 12 days of smoked meat; a daily special each of 12 days in December. A second restaurant concept called The Switch held its grand opening in 2018, stretching the boundaries of a barbecue restaurant while still being rooted in the classic Texas proteins.
Over the years Shane and Lance have built an all star team of pitmasters and continue to refine their processes. Chris McGhee had a custom sausage smoker built for The Switch's Dripping Springs location, which also featured four Moberg 1,000 gallon pits in their pitroom.
Keep up with Stiles Switch at www.stilesswitchbbq.com
Open Tue-Thur 11am-9PM
Fri-Sat 11am-10pm
Sun 11am-9pm
Twitter: https://twitter.com/StilesSwitchBBQ
Instagram: https://www.instagram.com/stilesswitchbbq/
Facebook: https://www.facebook.com/StilesSwitchBBQ/
and The Switch in Dripping Springs at https://www.theswitchdripping.com/
Open Tue-Thur 11am-8:30pm
Fri-Sat 11am-9:30pm
Sun 10:30am-8:30pm Sunday Brunch 10:30am-3pm
Twitter: https://twitter.com/theswitchbbq
Instagram: https://www.instagram.com/theswitchdripping/
Facebook: https://www.facebook.com/TheSwitchDripping/
Don't forget to check out BBQ Wife at http://www.barbecuewife.com/
Monday Nov 25, 2019
Monday Nov 25, 2019
Bryan Bingham turned his passion for barbecue into a job at a historic and highly touted restaurant in Longview, Texas. Bryan began working at Bodacious Bar-B-Q on Mobberly Avenue in the summer of 2017 and by fall of 2019 he was running the entire restaurant with a very small staff.
Monday Nov 11, 2019
Monday Nov 11, 2019
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
Monday Nov 04, 2019
Monday Nov 04, 2019
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
Tuesday Oct 29, 2019
Tuesday Oct 29, 2019
Tejas Burger Joint
A side project on a slow day was the genesis for what would become a standalone business. The second step was a glance at a store window while sitting at a stop light.
Listen in as Scott Moore discusses their signature burgers, launching a new business, and the details of what it takes to make a dream into a reality.
This is the Wendy's Training Video, the music starts at 4:00
https://www.youtube.com/watch?v=MbVDQKcxg00&t=240s
Tejas Burger Joint
https://www.facebook.com/tejasburgerjoint/
Address: 214 W Main St, Tomball, TX 77375
Hours:
Monday Closed
Tuesday 11AM–8PM
Wednesday 11AM–8PM
Thursday 11AM–8PM
Friday 11AM–9PM
Saturday 11AM–9PM
Sunday 11AM–3PM
This is the Wendy's Training Video, the music starts at 4:00
https://www.youtube.com/watch?v=MbVDQKcxg00&t=240s
Monday Oct 21, 2019
Monday Oct 21, 2019
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
Monday Oct 14, 2019
Monday Oct 14, 2019
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.
Monday Oct 07, 2019
Monday Oct 07, 2019
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/
Monday Sep 23, 2019
Monday Sep 23, 2019
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.
Monday Sep 16, 2019
Monday Sep 16, 2019
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/