A Texas BBQ podcast highlighting the food, personalities, and traditions of the Lone Star State’s smoked meats.
Episodes
Tuesday Feb 20, 2018
Tuesday Feb 20, 2018
Russell Roegels has been cooking barbecue longer than some of our listeners have been alive. Russell worked with Bodacious in East Texas and decided to move down to Houston with little to his name after a decision made while fishing to head up a Bakers Ribs location.
Russel and family put in long hours 7 days a week, eventually tweaking their product after experiencing other barbecue at the Houston Barbecue Festival and doing a Texas barbecue road trip.
Without media fanfare he launched Roegels Barbecue Co in the middle of a lunch rush, changing the sign while patrons ate inside.
In this episode you hear about the early days, that decision to open under his own name, and a pivotal visit by Houston Chronicle food critic Alison Cook
Tuesday Feb 13, 2018
Tuesday Feb 13, 2018
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
Tuesday Jan 30, 2018
Tuesday Jan 30, 2018
The one where we talk about ribs:
Upon request, we've dedicated this episode to cooking pork ribs.
Andrew has placed in IBCA sanctioned BBQ cookoffs with his ribs and over the years he's developed the Doubleback BBQ rib rub that has served well in retail too.
From purchase to trimming to cooking, we describe what has worked well for us, listen in and let us know any tips or tricks you use!
Check out videos on our instagram page @talesfromthepits and follow us on twitter @bbqpodcast
Tuesday Jan 23, 2018
Tuesday Jan 23, 2018
From family barbecues to nearly opening a brick and mortar before the building was destroyed by Hurricane Harvey, Jim Buchanan has persistently pursued his barbecue dream. Jim developed his taste for Texas barbecue living in Katy Texas beginning with backyard cookouts. The competition circuit was his next endeavor where he did well and met up with Wes Jurena, leading to his work at Pappa Charlies.
Jim stepped out on his own and was set to open his own place before the hurricane sidelined him, but he recovered and is currently popping up at several locations. Listen to Jim's story and the time he almost gave his girlfriend a heart attack when he was experimenting with his espresso ribs!
Twitter: @bucksbbqco
www.bucksbbqco.com
Catch Buck's Barbeque Co. at:
Wed, Thu, Fri 11am-3pm with specials often on Friday evenings
Lucky's Lodge
2024 Rusk St
Houston, TX 77003
Saturdays from 11am to sell out or 6pm
8th Wonder Brewery
2202 Dallas Street
Houston Texas 77003
Sundays from 4pm-9pm
Frio Hill Country Grill
16410 Mueschke Rd
Cypress, TX 77433
Monday Jan 15, 2018
Monday Jan 15, 2018
Foodways Texas and the meat science department at Tezas A&M host multiple barbecue education events each year. Two of these are held in partnership with Foodways Texas; Barbecue Summer Camp and Camp Brisket. Creative Sausage Making and Beef 101 are options available directly through A&M.
Recorded at The Hop Stop which is celebrating its 2 year anniversary on January 27th, Andrew and Bryan discuss our experience at Barbecue Summer Camp and Camp Brisket as well as provide some information on the other two courses.
Learn more at https://bbq.tamu.edu and http://www.foodwaystexas.com/
Wednesday Jan 10, 2018
Wednesday Jan 10, 2018
Starting with family barbecue outings in east texas the passion of barbecue kept calling at Steve and Sharice Garner until they were able to put their unique touch on the barbecue world.
Listen in as Steve Garner talks about his path to launching a brick and mortar after driving trucks and running a food trailer. Steve talks about his path to launching his restaurant, boudin, firecracker crackers, and visiting the bookity bookity boudain man.
Steve also tells us some big news about the future of Southern Q!
Trivia - A visit to Southern Q in February of 2015 was Andrew and Bryan's first BBQ visit together
Thursday Dec 28, 2017
Thursday Dec 28, 2017
Thank you for listening in 2017!
First up on this episode, we announce the winner of the $50 gift card from Truth Barbecue
Listen in as customer-turned-pitmaster Nathan Pier takes us on a pit tour at Evie Mae's. Arnis Robbins custom builds his own unique reverse flow pits that are like no others in the business.
The first two pits, named Shadrach and Meshach started from 750 gallon propane tanks but the tops are boxed out to provide up to three racks of cooking surface. Their third pit is a large J&R Oyler 1300. Pits four and five were the most recent pits built for full time restaurant use. They retain Arnis' reverse flow design but leave the rounded tops from the original tanks intact and also benefit from an insulated firebox.
Monday Dec 18, 2017
Monday Dec 18, 2017
Reid guess has worked hard to get to where he's at today including cleaning vent hoods, graduating from Le Cordon Bleu, working in the fine dining world, and launching his own trailer.
It's been a family endeavor; he's built his own pits with the help of his father, including the 19 foot long behemoth he wrangles into cooking some great smoked meats, and his nephew Aaron grinds out some great and unique sausage. Sides are produced only with wood fueled heat - and don't skip the grits!
Listen to this episode as he describes his ascent and tells us some major news for the business.
Also in this episode we announce the winner of the Brotherton Black Iron Barbecue gift certificate and let you know about our latest giveaway, a gift certificate to Truth Barbecue!
Monday Dec 11, 2017
Monday Dec 11, 2017
Hear as we annnounce our latest prize giveaway, a $50 gift card to Brotherton's Black Iron Barbecue
We do a recap of the HOUBBQ Austin vs Houston BBQ Throwdown
Andrew manned the pits for a Doubleback BBQ catering gig
Both Andrew and Bryan make separate trips to Truth Barbecue
Bryan made a run to Austin that included brisket stew from John Mueller Black Box Barbecue and a visit to a backyard popup held by Brett's BBQ
We wound up the week with a stop at Southern Q BBQ in Houston
Monday Dec 04, 2017
Monday Dec 04, 2017
Listen in as we recap a 5 stop barbecue run where we hit up Pinkerton's Barbecue, Victorian's Barbecue, Feges BBQ, Buck's Barbeque Co., and wound up at Tin Roof Barbecue for their grand re-opening after a recent fire. We met up with John Brotherton and Marvin Briley of Brotherton Black Iron Barbecue and Russell and Misty Reogels of Roegel's Barbecue Co at three of the stops and ran across a number of BBQ trail friends.
We tell you where you can find some tasty cheesey squash in Houston
What are the most misprounounced names in barbecue? We pronounce Feges, Roegels, Kreuz, Micklethwait, Evie (Mae's), tell you our peet peeve around mispronouncing Franklin Barbecue, and the many ways to say Mueller
We draw the winning name for the $50 Opie's Barbecue gift certificate and tshirt
We discuss the topic of traditional and non traditional barbecue