Reveille Barbecue Co. is a newcomer to the barbecue scene in Texas. Currently operating out of a trailer in Magnolia (a suburb north of Houston), Reveille was started by co-owners/pitmasters James McFarland and Michael Michna.
James began chasing his BBQ dreams a few years ago and quickly built a resumÃ© working at The Pit Room and Tejas Chocolate and Barbecue. Michael had a passion for cooking barbecue dating back to his days in the armed services and continuing into his career as a firefighter. The two met and became friends years ago and began making barbecue for cookoffs and special events.
After several years of dreaming about opening a business, the dream began to become a reality in 2017. With a lot of hard work, planning, encouragement from friends and family, and the purchase of a custom built reverse flow smoker built by Arnis Robbins of the acclaimed Evie Mae's Pit Barbeque, Reveille became a reality.
Reveille opened in May of 2018 serving strong representations of many of the smoked meat staples along with non-standard sides such as blistered shishito peppers and a version of Mexican street corn with a Texas spin. Currently open Saturday and Sunday starting at 11 am with plans for expanded hours in the coming months, the future is bright for Reveille Barbecue Co.
Be sure to pay attention in the episode to hear about our newest giveaway courtesy of Reveille Barbecue Co.
Check them out online at https://www.reveillebbq.com/
and on Instagram at https://www.instagram.com/explore/locations/116218828968987/reveille-barbecue-co/
This week we recap the biggest news and happenings around the world of barbecue, including a big pitmaster departures at Franklin Barbecue and La Barbecue.
We also talk about the latest word on upcoming BBQ joints opening in the near future such as The Switch, Blood Bros., Micklethwait, and more.
A quick word on our recent Doubleback BBQ pop up as well as a final thank you to everyone who helped make the Santa Fe High School benefit the success it was.
Tune in every week to hear more stories and interviews!
Growing up close to Lockhart (the barbecue capitol of Texas) ignited the passion for smoking meat at an early age for Michael Wyont. Soon after attending culinary school, Michael decided to enter the barbecue world, working at Black's BBQ before deciding to strike out on his own.
After deciding to move to Texas, Phillip and Yvette Helberg began looking for a large spread of land where they could live and farm the land. They found a perfect spot outside of Waco to put down roots, and began to make plans for the next phase of Helberg Barbecue.
They source responsibly raised meats and plan to use as much product grown on their land as possible for their menu. With unique items like Filipino seasoned pork and homemade Zwieback rolls stuffed with smoked meats, Helberg offers something different from the average menu.
After purchasing an old trailer and renovating it, they found a spot to set up shop and serve their barbecue. Open Thursday through Saturday for breakfast and lunch at Pinewood Coffee Bar, Helberg Barbecue is a new addition to the growing Waco barbecue scene.
Catch Helberg Barbecue at:
2223 Austin Ave, Waco, TX
Open Thurs-Sat 7-10:30 for breakfast
11-sold out for lunch
We've reached the one year mark of the show, and could not be more excited for how the first year has gone and for all of the things lined up for year two. We reflect back on some of the highlights of the last year in this episode and talk about all of the great people in and around the BBQ world that we've been fortunate to meet through the show.
- Santa Fe Strong BBQ Fundraiser
- Where: Advantage BMW, 400 Gulf Fwy S., League City, TX
- When: Saturday, June 2nd, noon-4 PM
- Food: Two meat with two sides plates available with $10 donation
Listen in to part two as Will and Nichole Buckman buy their first Oyler and discuss their move to their new location in Old Town Spring, Tx.
We also talk about their consistency, selection of meat sources, and their obsession with order accuracy.
Be sure to check out Corkscrew BBQ, one of the Texas Monthly Top 10 BBQ Joints, and order the cobbler!
26608 Keith Street, 77373
Open Tuesday-Saturday 11am- Sold Out
Corkscrew BBQ Interview Part 1
Will and Nichole Buckman had just started a family when they decided to transition
from running a small barbecue catering business out of their home to a full fledged
business. It was a big leap of faith with two young babies at home, but the risk paid
off. Corkscrew BBQ began operating their food trailer in 2011 in Spring, Texas (just
outside of Houston) and soon began receiving acclaim.
Though both had worked in barbecue restaurants as teenagers, Will and Nichole did not do
much market research before they began cooking and selling their barbecue, which helped
give Corkscrew its unique flavors and style that set it apart from other restaurants.
Alison Cook from the Houston Chronicle took notice of Corkscrew BBQ early on and wrote a
positive review which brought them an immediate rush of new customers.
Over the next several years the Buckmans continued to perfect their craft and in 2013
made the Texas Monthly's coveted Top 50 BBQ List. The accolades continued to roll in and
Corkscrew developed a loyal and large fan base, leading to stout lines and daily
sell-outs of their product. In the summer of 2015 a building became available in the Old
Town Spring area and the Buckmans were ready. Within a few short months they renovated
the building and opened Corkscrew BBQ as a brick and mortar in October 2015.
Having transitioned to an Oyler pit during the trailer days, Corkscrew added another
Oyler to increase capacity for the restaurant. Cooking on two Oyler pits gives Will
Buckman the opportunity to put out a stellar, consistent product while still getting a
little more sleep than an offset would allow.
In the spring of 2017 Corkscrew BBQ once again made the Texas Monthly Top 50 list, this
time being placed in the top tier of barbecue in the state as the no. 7 rated joint.
Business continues to boom these days for these two hard working, family oriented
business owners. Both Will and Nichole remain dedicated to running Corkscrew full time -
the restaurant has never been open without one of them there - while also making time for
With the Buckman's commitment to serving only high quality, premium meats and
ingredients, Corkscrew BBQ stands out with top notch prime all natural brisket, Duroc
ribs, homemade cobbler and sides, and non-traditional barbecue items like tacos with
homemade green chile ranch. Corkscrew BBQ is a shining example of how great barbecue can
be when quality and customer service are held to the highest standard.
26608 Keith Street, 77373
Open Tuesday-Saturday 11am- Sold Out
We love meeting up with fellow barbecue fans to eat and talk 'cue, and there's no better place for that than the tailgate atmosphere that is the Franklin Barbecue line. When we decided to make our yearly pilgrimage to Franklin, we asked if any friends and listeners to the show would like to join us.
Be sure to subscribe, rate, and review us on your preferred listening app. Tell a friend and help us grow!
The history of barbecue in the state of Texas cannot be confined to one story, one influence, or even one method of cooking. In a state this size with so much history, barbecue styles vary based on different influences throughout the regions of the state.
Low and slow or hot and fast? Pork or beef? sauced or dry? Oak or mesquite? We wanted to explore where the primary origins of Texas Barbecue came from and how Texas has not one, but multiple signature styles of barbecue
We are documenting Texas' barbecue history in a series of episodes where we will discuss our research and interview people from different regions to help provide a unique insight into what made Texas barbecue what it was and what it is today.
We will concentrate our efforts into four primary styles with unique traditions. Here's a quick overview:
- East Texas draws much of its barbecue roots from slavery in the 19th century which resulted in a heavy southern barbecue influence. Pork is prevalent in this region and saucing of meat is a common occurrence.
- South Texas to this day maintains a rich barbecue tradition of barbacoa due to its proximity to Mexico and large Mexican American population.
- Central Texas barbecue draws from its Czech and German immigration with sausages made from meat trimmings and simply seasoned meats. Meat Markets sold barbecue from the counter and patrons grabbed items like pickles and bread off the store shelves, leaving unused condiments to be shared.
- West Texas barbecue origins go back to cattle trails and live fire cooking. Mesquite is the prominent wood type and logs are burned to coals with meats cooked over direct heat to give a distinct grilled flavor.
Listen in to this episode as we get prepared to dive headfirst into this project!
Note that we will continue our more standard episodes in between as the interviews and locations will take some time to cover. These will be marked with BBQ History in the title.
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