Direct heat is one of the oldest forms of cooking known to man. While the offset style of BBQ cooking has taken the world by storm, we have recently seen a resurgence in the old ways of direct heat coal cooking.
Top BBQ cooks like Evan LeRoy and his crew, John Brotherton, Brett Boren and others have begun utilizing direct heat pits to cook different proteins, while places like Cooper's BBQ and Snow's have been utilizing this method for years. Even high end restaurants have begun preparing different items utilizing direct heat and live fire preparations.
In this episode we discuss our recent direct heat-heavy BBQ tour and are joined briefly by Evan LeRoy and Brad Robinson to talk about their direct heat cooking.
2018 was an incredible year for BBQ, and we were fortunate to be able to attend some great events and had many memorable experiences in the world of smoked meat.
We traveled far and wide to help share some amazing barbecue stories in 2018. We ate BBQ in over 60 cities across a dozen states in 2018, and we have big plans for more great BBQ travel in the new year.
A huge thanks goes out to the wonderful people in the barbecue world who were generous with their time in coming on our show and to all of those that took the time to listen to our 2018 episodes.
We begin winding down 2018 with a fun talk with some of our friends in BBQ. Patrick Hernandez, Kristin Collins, and Joseph Quellar from JQ's TexMex BBQ join us to talk about some of their favorite barbecue experiences in 2018.
After posing a list of question to our friends, we also take the time to look back at some of the more memorable moments of the year in BBQ for us and offer some predictions for what's to come in 2019.
Have any plans for BBQ in 2019? Reach out to us on Twitter @BBQPodcast or Instagram TalesFromthePits and let us know! If you are a business and have an event scheduled, tell us the info so we can share it and/or come visit
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Houston barbecue joints participating were : Beaver’s, Daddy Duncan's BBQ, El Burro & the Bull, Harlem Road Texas BBQ, and Victorian's Barbecue.
Bodacious Bar-B-Q from Longview and Brett's Backyard Bar-B-Que from Rockdale participated as wildcard entries.
As we continue to explore all aspects of the BBQ world, we once again took a crack at competition barbecue. We competed in a small, non-sanctioned cook-off recently and in this episode discussed our results and our thoughts on cook-offs.
We also recorded live from the overnight hog cook at Reveille Barbecue Co. as they and Wade Elkins cooked a red wattle hog over live coals. We were joined by Austin Moore with Tejas Chocolate and Barbecue and talked about his role at the restaurant. Nick Rama from Nick's Local Eats also came out for the festivities and joined us to talk about his BBQ exploration.
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.
Catch BBQ Brett and Brett's Backyard Barbeque at:
We've had the privilege to talk to many great people in the BBQ world, but the opportunity to talk to true BBQ trailblazers is rare. Roland Lindsey is one of those pioneers of Texas barbecue. A few months prior to his passing we were fortunate to be able to spend an afternoon with Roland at his original Bodacious Bar-B-Q location in Longview, opened in 1968.
In this episode you'll hear about Roland's early days cooking at his dad's cafe in Duncanville, Texas as well as his cooking methods and the origins of the Bodacious Bar-B-Q restaurants. We also spoke with Roland about his relationship with Bewley pits and his understanding of pit technology which, like many things in Roland's career, was far ahead of its time.
Roland was a true pioneer of so much and his influence in east and northeast Texas barbecue is undeniable. More important than his BBQ legacy is the impact Roland had on his friends, family, and community. His kindness and spirit was unmatched and his memory lives on in the countless lives he touched.
In the midst of another BBQ road trip we recorded an episode to help our fellow BBQ friends with a bit of a Texas BBQ holiday guide.
In the episode we go over some great options to take out of town friends and family for the holidays, including different options based on your crowd. We've got some BBQ travel and cooking plans we also discuss. And be on the lookout for some Black Friday giveaways from us!
We'll be putting together another listener questions episode in the near future, so get those questions in either via DM or email!
Twitter: @bbqpodcast Instagram: @talesfromthepits Email: firstname.lastname@example.org
For Andrew's 100th recorded visit to Roegels we join Eric Sandler in a discussion of Houston Barbecue.
CultureMap Houston Food Editor Eric Sandler has been plugged into the Houston dining scene for years, and his enthusiasm for barbecue rivals that of many of the BBQ hounds that travel Texas in search of great smoked meat. Being a born and raised Houstonian, Eric has had a firsthand glimpse at the changes in both Houston and across Texas over the years.
Eric's articles on CultureMap: http://houston.culturemap.com/author/eric-sandler/articles/
"What's Eric Eating?" Podcast: https://itunes.apple.com/us/podcast/whats-eric-eating/id1231236807?mt=2