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
The husband and wife team of Patrick Feges (rhymes with Regis) and Erin Smith own and operate Feges BBQ in Houston, one of the city's excellent new barbecue establishments. Patrick sat down with us a few months ago to discuss his culinary career and new restaurant, but also chose to share with us a much more important story.
Most people involved in the Houston dining scene are familiar with Patrick's history as a wounded war veteran, as were we prior to recording. But very few had heard the incredible details of Patrick's war history and harrowing story of survival. Patrick chose to share his story in depth with us, and you can hear the full story in Episode 47 of our podcast as well as the full versions of his culinary history and the opening of Feges BBQ in Episodes 48 and 49.
All of these episodes were very well received, but we've since had numerous requests from listeners to produce a condensed version of our interviews with Patrick so as it could be consumed within the content of one episode.
We appreciate the feedback and are happy to present you this special condensed episode with Patrick Feges of Feges BBQ. Please tune in for Patrick's amazing personal history as well as his long journey working in the Houston dining scene and finally, along with Chef Erin Smith, the opening of the much anticipated Feges BBQ.
You can visit Patrick, Erin, and the crew at Feges BBQ Monday through Friday and at special events on some weekends
3 Greenway Plaza Ste C210
Concourse Level – The Hub
Houston, TX 77046
John Brotherton has worked tirelessly for years to make his BBQ dreams a reality. With Brotheron's Black Iron Barbecue in Pflugerville, Texas a big success, John has been able to hire a pit crew to help alleviate a lot of his day to day cooking duties.
On the heels of that success, John and his business partners have made plans to open Liberty Barbecue in downtown Round Rock. In our latest episode we talk with John and some of his pit crew including Dominic Colbert and Alanmykal Jackson to discuss the creative menus of both restaurants as well as their respective BBQ resumes.
We also are joined by Joey Victorian of Victorian's Barbecue to discuss the upcoming Barbecue Throwdown taking in place in Austin on Sunday, December 9th presented by HOUBBQ.
Catch Brotherton online at @PFTXBBQ Twitter, Facebook, and Instagram
And www.pftxbbq.com for more information on his restaurant
15608 Spring Hill Ln #105
Pflugerville, TX 78660
Liberty Barbecue coming soon
103 E. Main Street
Round Rock, Tx
The tradition of West Tennessee style whole hog cooking is an endangered species, with only three known business owners staying true to the method of hogs cooked under beds of wood coals. Pat Martin of Martin's Bar-B-Que (multiple locations in Tennessee and beyond), Ramey's BBQ in Parsons, Tennessee, and B.E. Scott's Bar-B-Que in Lexington, Tennessee are still carrying on this tradition.
We had the pleasure of dining at all three places on our recent whole hog road trip and were fortunate to be able to sit down with owner/operator Zach Parker of B.E. Scott's to talk about his life growing up in the business and how their restaurant operates. B.E. Scott's was opened in 1962 and owned by Early Scott until 1989 when Zach's father, Ricky, bought the business after working there for several years.
Zach grew up working in the restaurant at an early age, learning the laborious step by step method of cooking whole hog from his dad. Zach was going to school to be an EMTÂ when his father passed away in 2013. Zach left school to run the restaurant and carry on both the family tradition and the tradition of West Tennessee style whole hog barbecue.
Southern Foodways Alliance produced a great video of the Parker family that we strongly encourage everyone to watch as well: https://www.youtube.com/watch?v=MQfBqLK8vs4
Address: 10880 US-412, Lexington, TN 38351
Wyatt McSpadden's love of Texas barbecue stretches back even further in time than his celebrated photography career which spans five decades. Growing up in a meat market family in Amarillo some of Wyatt's earliest memories involve barbecue. As a young man his hobby of photography began growing into a passion that evolved into a profession.
In our interview with Wyatt we cover his early days photographing the construction of the famous Cadillac Ranch in Amarillo, the beginnings of his BBQ photography, up to present day with the release of his latest book, Texas BBQ, Small Town to Downtown, and all points in between. Wyatt has witnessed historic moments in Texas barbecue firsthand including the splitting of the Kreuz/Smitty's businesses in Lockhart, and his career has seen the advancements in both the meat quality of the barbecue produced and the many advancements in technology that have changed the photography world. Like the transition of film to digital, the Texas Barbecue scene has evolved.
Both of Wyatt's books are must-own items for barbecue lovers and are available at all major retailers. Wyatt's portraits of both the food and the people that cook it are beautifully laid out in these books designed by Nancy McMillan
Get Wyatt’s newest book at one of his upcoming book signings or buy online
If you don’t already own one, pick up a copy of his first Texas BBQ book as well: https://www.amazon.com/Texas-Doris-Smothers-history-culture/dp/0292718586?crid=2JQYH0WJEAGC9&keywords=wyatt+mcspadden&qid=1539040443&sprefix=wyatt+mcsp%2Caps%2C212&sr=8-2&ref=sr_1_2
Bryan Furman left a career as a welder with a goal in mind: to cook and serve whole hog barbecue. Whole hog cooking was a tradition Bryan grew up with, but when his father challenged him with the question of "What's going to make your barbecue better than others?", Bryan decided that serving the highest quality heritage pigs would set him apart from the competition.
2061 Main Street NW,
Atlanta, GA 30318
Tuesday- Thursday 11 am to 9 pm
Friday and Saturday 11 am to 9 pm
Sunday 12 pm until 7 pm
12409 White Bluff Road,
Savannah, GA 31419
Thursday thru Saturday 11:00 AM - 9:00 PM
Sunday 12:00 PM - 6:00 PM
Wayne Baker grew up in Luling, Texas eating classic central style barbecue. His youth was also spent competing in BBQ cookoffs with his dad Phil. Both of these experiences helped shape what would eventually become Baker Boys BBQ, opened in Gonzales, Texas in 2015.
Serving traditional Texas BBQ staples like brisket, ribs, and housemade sausage combined with unique offerings like their acclaimed stuffed chicken leg, Baker Boys has been a welcome addition to the barbecue scene.
Wayne and Phil Baker cook their meats on gravity fed Stumps charcoal smokers ( https://stumpssmokers.com/ ) which provide a consistent heat and different flavor to the meats than is normally found in Texas 'cue.
We drove almost 3,000 miles to visit nearly twenty restaurants for our #hogtripping adventure. We recap the trip with our traveling band of BBQ friends Chris Wood, Eric Ulery, Andrew Stowell, Terry Osborn, and Jimmy Ho. Having traveled from east Texas through Tennessee, North Carolina, South Carolina, and Georgia, we stopped at as many BBQ places as we could with the focus of the trip being whole hog cooking.
Stay tuned to the end of the episode for a t-shirt giveaway!