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

This episode is sponsored by BBQ Distro. Go to http://bbqdistro.com/top10 and predict who you think will be named the top ten BBQ joints on the upcoming BIG BARBECUE LIST being published by a well known lone star state focused magazine that’s being released in May! Submissions are accepted April 14 - May 14, 2025. Submit your prediction for a chance to win $2,500 in cash in the BBQ Distro sweepstakes! 

 

Must be at least 18 years of age and a Texas resident to enter, go to http://bbqdistro.com/top10 for full rules and eligibility requirements.

 

 

Also, for a limited time enter "tales10" at checkout for a 10% discount on your order of rubs, sauces, apparel and more from BBQ Distro!

 

As Texas barbecue continues to evolve, one of the things we’ve seen increase in recent years is the infusion of different cultures into barbecue. The allure of Texas barbecue has drawn people from all walks of life into the industry and they’ve incorporated their cooking styles and upbringing to their menus. When done thoughtfully it helps broaden the spectrum of what barbecue can be and is another exciting development in a rapidly evolving cuisine.

 

This episode is sponsored by BBQ Distro. Go to http://bbqdistro.com/top10 and predict who you think will be named the top ten BBQ joints on the upcoming BIG BARBECUE LIST being published by a well known lone star state focused magazine that’s being released in May! Submissions are accepted April 14 - May 14, 2025. Submit your prediction for a chance to win $2,500 in cash in the BBQ Distro sweepstakes! 

 

Must be at least 18 years of age and a Texas resident to enter, go to http://bbqdistro.com/top10 for full rules and eligibility requirements.

 

 

Also, for a limited time enter "tales10" at checkout for a 10% discount on your order of rubs, sauces, apparel and more from BBQ Distro!

 

Leonard Botello came from humble beginnings cooking barbecue in a small town to a decade later being one of the most respected pitmasters in barbecue with three restaurants serving massive volumes of great barbecue. But all of that hasn’t come without a price. Join us for a special conversation with Leonard reflecting on his career in barbecue, the cost of greatness, and the impossible pursuit of perfection that continues to drive him.

 

http://truthbbq.com

Click for tickets!

 

In the summer of 2010 Jeff Jones, Matthew Wallis, Matthew Johnson and Brandon Gonzales set out to make a documentary titled For the Love of Meat about Texas barbecue. Little did they know what an incredible time capsule it would become to film some of the top pitmasters of that time such as Joe Capello, Roy Perez, John Fullilove, Tootsie Tomanetz and others. Additionally the crew was there shortly after Wayne Mueller had taken the reigns at Louie Mueller and only a few months into Aaron Franklin’s career operating the then Franklin Barbecue trailer. Tune into to this episode to hear more details about the film.

 

For the Love of Meat, originally released in 2015, has not been publicly screened in nine years. But that is changing. On March 1st the filmmakers will be screening the film at the Bullock Museum and tickets are on sale now. This is a must see documentary if you are passionate about Texas barbecue and its history. Follow the ticket link in the show notes for your opportunity to see this incredible footage plus more! There are ticket options for a meet and greet prior to the screening with food provided by Micklethwait Barbecue. 

 

There will be a Q&A panel moderated by Daniel Vaughn after the screening featuring the filmmakers, Wayne Mueller, Tom Micklethwait and Kelli Nevarez discussing the film and evolution of barbecue in the years since. Don’t miss out on this special night at the Bullock Museum.

 

Click for tickets!

We reflect on our year of food and travel from 2024 as well as memorable moments 
from ten years of BBQ road tripping together

 

The Nevarez family recently celebrated five years of their business, LaVaca BBQ. This family owned restaurants helmed by parents Lupe and Christine and daughter Kelli produces a large menu of high quality options in a region of Texas that was lacking in modern options.

With standout items such as their smoked tamales and an impressive roster of desserts, LaVaca BBQ should be on your road trip list.

Instagram: mylavacabbq

web: www.lavacabbq.com

• Port Lavaca   532 N Virginia St, Port Lavaca, Texas, 77979

  Thursday 11am - 2pm

  Friday 11am - 2pm

  Saturday 11am - 6:30pm

   
• Victoria   2001 N Navarro St, Victoria, 77901, Victoria, Texas

  Thursday 11am - 7pm

  Friday 11am - 7pm

  Saturday 11am - 7pm

  Sunday 10am - 3pm

The spotlight on Texas BBQ has never been brighter, and 2025 will bring the newest edition of the Texas Monthly Top 50 list.

Our thoughts on the recent Michelin news, the upcoming new Texas Monthly BBQ list, and more.

One of the many great aspects of the newly minted Michelin starred restaurant LeRoy and Lewis is Evan and Sawyer’s cultivation of a strong team. That is no more apparent than with staff members Cole Parkman and Kasey Durham.

Cole and Kasey might work in one of the most innovative BBQ places, but their passion for classic Texas barbecue runs deep. We caught up with them on the eve of the old school BBQ pop up they put together at LeRoy and Lewis last summer to talk all things barbecue old and new.

Instagram:
leroyandlewis
cole_parkman23
kasey.durham

 

In this episode we do something we’ve never done: interview each other. We chose ten random questions to ask one another with neither of us having any indication as to what the questions would be before recording.

This is a fun one that goes off on some tangents and includes a challenge we hope Daniel Vaughn takes us up on!

We’ve been asked what excites us to keep exploring barbecue after all these years. It’s not a simple question to answer because it’s evolved during our over decade long obsessions with barbecue. In this episode we go a bit down the rabbit hole of trying to explain what originally excited us, what interests us today, and how that has changed throughout our journey.

 

There may be no more majestic setting to cook barbecue than along the Columbia River Gorge in Hood River, Oregon. It is here that Brendon, Drew and Sam put down roots for their business, Grasslands Barbecue. Serving up superb smoked meats and seasonal scratch made sides, this trio is producing some of the best Texas influenced barbecue you’re likely to find not just outside of the Lone Star State, but the quality they’re providing would stand up against some of the best in Texas as well.

Check the calendar on Grasslands website for their schedule which includes some exciting events and collaborations in addition to their regular service.

Instagram: grasslands_barbecue
Website: grasslandsbarbecue.com