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

Things we are thankful for 2023

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Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram.

 

There is a lot we’re thankful for right now in barbecue. From the craft pioneers who began expanding the boundaries of what barbecue could be to the new class who keeps pushing the cuisine forward while being mindful of its roots, it’s an amazing time in barbecue filled with immense talent. 

 

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 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

 

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 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

 

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 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!

 

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.

 

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. 

 

 

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 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/

 

 

 

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! 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/

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!

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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

 

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!

 

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

 

 

The Next Chapter for LeRoy and Lewis

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&L crew!

Instagram: leroyandlewis
Website: leroyandlewisbbq.com
YouTube Channel: leroyandlewissbbq
Patreon: patreon.com/leroyandlewis