Small Town Texas BBQ

Hill Barbecue - Lubbock, Texas - 10th Small Town Texas BBQ Review

2019-10-19T15:39:00.000-07:00

". . .somewhere over the rainbow skies are blue and the

dreams that you dare to dream really do come true. . ."

Lyrics from the song Somewhere Over the Rainbow

Sometimes ideas are difficult to implement. There can be any number of factors that don't always make things work and the restaurant business is no different. Sometimes you have the business sense but you don't have the money or maybe you are a great cook but you just don't know how to go about making things happen with the number crunching part of it. Maybe it is something altogether different though: what if your location doesn't work well? For Andrew Hill and many other folks in the restaurant business location is everything. In driving around I noticed quite a few different restaurants with big names that were closed down in Lubbock. They had name recognition, great buildings, and were even located in great places right along roads with tons of free-flowing traffic. Hill Barbecue takes a little bit of driving to get to if you don't know your way around very well in Lubbock but once you are there it is the location of locations. Situated in the Lubbock Arts District with all kinds of cool murals and soothing nooks and crannies this place has such a laid back vibe. Did I mention that Hill Barbecue does popups? This isn't a brick and mortar location. It is just a few people that are passionate about BBQ doing a two-day popup right on 5th street at one of the best locations in Lubbock, Texas. This "Somewhere Over the Rainbow" location is perfect for Hill Barbecue and the customers that they serve!

Things weren't always like that for Mr. Hill. Some time back he and his wife Jewel were located in Levelland selling Texas BBQ that came out of the reverse flow smoker that Andrew's dad built. A black behemoth of a pit it isn't the same as a lot of smokers you see out there. A big rectangular firebox with a warmer that sits right atop that makes you do a double take the first time you see it. The stack is tall and the opening wide for smoke to come through. Although it was loaded up with wood (burning at that) and food, the smoke was coming out in clean wisps. Levelland wasn't as good of a place to have the popups. It wasn't that they were necessarily doing badly there but there was much more opportunity for growth in Lubbock. I discovered the motivation to move as I spoke with Andrew. "Lubbock's changing really fast. All these buildings down here, downtown are being renovated. . . and. . .that's why we currently chose to sell down here. . .'cause we want to grow in this area." With everything cool going on in this area it was a smart business decision to bring some Texas Craft BBQ to the artsiest place in the city.

It was still cool the morning that I got to the Hill Barbecue popup. Andrew, Jewel, and Emily were busily getting things ready for the day and things seemed to be going well. The area is not only artsy but very functional. Quite a few wooden tables are right under a gas station pump awning that doesn't really block a lot of wind but might keep folks from getting wet rain came up quickly. The atmosphere is very laid back and the line for BBQ stacks up quickly. While I was there I watched intently as they did their work in putting final touches on food. They got some cheesy potatoes together as well as pulled out some sausage and some briskets still wrapped in butcher paper right from the pit. They had plenty of food in the warmer waiting to be pulled when needed. I mentioned that in my own little town (which shall remain nameless) that it is so difficult to get something started because it seems like the city fathers (and muthas) want to over regulate ever aspect of what food trucks or trailers do. Here Andrew said that the city has almost bent over backwards to have him right here in this location. There were more rules and regulations in his previous location in a smaller town. Here in Lubbock it seems like they want businesses to succeed and made it a little easier to do so by not overtaxing or putting so many regulations in place that it isn't cost effective to work with them. This means that people in Lubbock will continue to have the great food that Andrew and his family offer at these popups.

As the line was forming I noticed all manner of folks lining up to get BBQ. White Collar and Blue Collar, African Americans and Caucasian Americans, Men, Women, Children of differing political persuasions (Trump and Beto supporters in the same line - GASP!) There were even musicians in the line (I'm a sax player and I heard some gents talking about the music they play as they sat and ate) and I wondered WHO LET THOSE GUYS IN THE LINE! No matter who was there BBQ was bringing them together. I spoke to some ladies who were from various locations in the state and we got into a conversation about BBQ because one of them had mentioned that the line hadn't moved far. Towering a foot higher than them I let them know it was because a gentleman was getting two huge pans of BBQ and it was taking awhile to fulfill the order. It seemed like he must have gotten five pounds of everything from Hill. As we continued to wait we conversed about BBQ in Texas around the state and talked about our BBQ travels and how far I go to find good BBQ. One of the ladies mentioned that she was from Bryan College Station and when she mentioned the place I knew that I could count on her for good BBQ conversation.

The line got moving again and when I finally got to the front I ordered my typical Texas Trinity (Brisket, Sausage, and Pork Ribs) and I noticed the sign said: "SORRY no beef ribs." I didn't curse I just ordered some Turkey instead and tried one of their specialities the Cheesy Potatoes. If I'm not mistaken these potatoes have a bit of chopped up brisket in them with a shredded bit of cheddar in them. The melted goodness is so tasty! I also had some pinto beans with some cilantro and a Mexican cheese - Cotija as far as I could tell. The flavor profiles on all the food were well done and the meat was very tender and juicy despite the fact that I had almost missed out on the food because I waited so long to get in the line! The spices are clearly visible on the brisket and ribs. The turkey and sausage are also very flavorful and everything has taken on just the right amount of smoke.

It isn't always easy to find great BBQ in many of the places we live in. In Lubbock and the surrounding area along with Hill Barbecue you find places like Rejino BBQ in Olton and Pitforks and Smokerings in Slaton along with Evie Mae's in Wolfforth. Andrew has a running text some of the guys from those BBQ joints. The BBQ family is something that transcends background, race, class, social media status and a number of other things. The encouragement from the other folks means a lot to Andrew and I'm sure to the other people that are up well before dawn putting love and dedication in to their craft. As I travel I see this more and more and it is something that the world could use more of. This isn't something that is an over the rainbow kind of thing as evidenced by Andrew's confession of the encouragement he receives from the other folks in his circle. We can definitely learn from them. I felt a true sense of camaraderie with them as Andrew told me how glad he was that I was doing what I do in sharing my love and passion for Texas BBQ with others.

Hill Barbecue is open most Thursdays and Saturdays from 11 am until they are sold out or until 5 pm. Go out and see what the BBQ Fam is all about!

See Hill Barbecue and other great videos at my YouTube Channel here: Small Town Texas BBQ YouTube Channel

Smoke Shack BBQ and Southern Kitchen - San Antonio, Texas - 9th Small Town Texas BBQ Review

2019-10-05T09:36:00.000-07:00

"They're taking us to the smokehouse!!!" - Quote from the 2009 Movie The Road

San Antonio has varied culinary experiences all over the city. You can have so many different cuisines within a four of five-mile radius that sometimes it is impossible to make a choice about what you want to eat. In a town where so much great Tex-Mex food can be found and numerous taco stands and other types of food we can't find out here in West Texas a guy could go crazy. A few years ago I had a blog focusing on any cuisine that I'd run into in my travels as well as stuff from where I happened to be living at the time. As I've gotten older I've learned that specializing makes things a little easier. You get to really get familiar with the type of cuisine that you are eating because you eat a lot of it. You also don't have to worry about what kind of food you are eating since you already know that. You really just have to figure out where you are going to go. I've eaten at quite a few BBQ joints in San Antonio ranging from Bill Miller's, Rudy's, Grady's (the chains), Two Brothers Meat Market, 2M Smokehouse and South BBQ and Kitchen. Some were amazing and others not so much and I'll let you be the judge of that. I'd never heard of Conger's Smoke Shack until recently so I didn't know what I didn't know. Since we were staying just a few miles away I decided (based on all the reviews I'd seen) to get in there and try their food. I wasn't disappointed.

A lot of what I read in BBQ publications I take with a grain of salt simply because everything is subjective. What my tastes are and what other writers or bloggers enjoy may be in a whole other universe. Some of the places I listed a getbove had rave reviews from the top writers in the Texas BBQ business and so when I first started doing this I approached some of the places with my mouth watering in full anticipation of having great food and in some cases I was sorely disappointed at being served food that was warmed over or burnt. Sometimes I'd have to say, "The sausage was good!" I've learned over time not to get too excited until I have food in hand and a good few bites that give me an idea of what we actually have in front of us. After eating BBQ for breakfast and lunch we showed up at Smoke Shack and as I walked in smoke filled the air. This piqued my curiosity and wet my whistle so to speak. Despite all the BBQ I'd had since 7:30 in the morning I was anticipating what I was about to have because of the smells that I was experiencing. The anticipation grew more since we got in line to order our food.

As we got into our seats I noticed the ceilings, walls, wood fixtures, and some window sills were tagged by folks. Lots of Sharpies had been used to leave names, messages, and proclamations of love for a certain someone or for the Smoke Shack. There is a rusty sheet-metal wall where the Tea, Lemonade, and Water station were. Utensils and napkins are to the right of the drink dispenser in a very convenient setup. Tables are outfitted with beer carriers to hold the BBQ sauce and other necessary items and condiments. Music fills the air and it does get loud with people having discussions but it is a festive kind of loud and loads of fun.

When we got our food I was overwhelmed by the aroma that filled the air in front of me. Sweet, smoky, meaty goodness had arrived. My first impression was that the ribs had a shimmering glisten of glaze all over them and what had overflowed onto the platter looked like syrup. The ribs were perfectly smoked, well-balanced, and the bite-through was exactly as it should be. These aren't fall-off-the-bone ribs. They provide some resistance to the bite but just enough. The Brisket had a dark bark and pronounced smoke ring with just the right resistance to a quick pull. Brisket was very juicy, tender, and didn't require any sauce whatsoever. The coarse-grind sausage was also a great way to round out the Texas Trinity meats and had the proper amount of seasonings. We opted to add turkey to our meal and it was also very well made. Most turkey ends up being dried out but these few slices were moist with a slightly smoky flavor that didn't overwhelm our tastebuds. Along with the pork ribs the brisket Mac-N-Cheese was out of this world. Creamy with just the right amount of tiny bits of brisket that didn't make the dish greasy or overly smoky. The creamed corn was also another tasty side that we thoroughly enjoyed. We also ordered vinegar slaw as one of the sides and out of the three, it was our least favorite thing.

It is quite obvious that this place stays consistently busy. There were people coming in and going out the entire time we were there and everyone seemed very happy with their food. I know we were thoroughly impressed. They also have a meat market next door and a bar behind the restaurant where they also serve their smoked meats. I would've liked to have tasted some of the dishes there in The Pigpen.

Chris Conger is definitely doing something right and the Smoke Shack will continue to grow its fanbase. The BBQ is on point and they have plenty to go around. When you are rolling down Broadway, visiting the Witte Museum, or near downtown Smoke Shack should be on your list of Go-To BBQ joints.

Creekside Cookers BBQ - Wimberly, TEXAS - 8th Small Town Texas BBQ Review

2019-09-28T14:11:00.000-07:00

"I think I'm quite ready for another adventure." - Bilbo Baggins, Lord of The Rings

Reaching a Texas BBQ destination can be quite the adventure nowadays. You can plan for weeks to try to get somewhere and I typically don't like to call, email, text, or DM someone to let them know I'm going to show up to enjoy their food most times so it can be hit or miss with finding places that you are wanting to go that are open or closed. Such is the case with my last adventure to Central Texas. Being out here in West Texas and 60 miles from an Interstate one way and 70 miles another it isn't always easy to get out to the places you are trying to get to without a few snags along the way. We had planned to go to a few places on a Saturday the last time we were out so that I'd have plenty of material for YouTube and my blog but we typically like to focus on one main place for the day. We had a spot picked out. Even drove out there. No indication it would be closed and there was a truck there at the business about an hour prior to the advertised opening hours. My wife needed to get some schoolmarm work done so we headed up to the local Spendbucks for some coffee and got some free WiFi with our $50 coffee drinks while we waited for the joint to open. Unbeknownst to us, it wouldn't be opening. It was about 25 minutes to and from the coffee shop to the place and we'd already driven there twice and sadly we didn't get to get there so quickly we had to form a plan B.

Plan B was actually going to be Plan A for another trip further down the road because my sweet friend Karen had mentioned that this amazing place in her town would be having a grand opening soon. I thought to myself I'll save my trip and time for that one and I'll get out and get some good material when that comes about. Not having any material for the day was really chapping my hide and I remembered that my elementary school bud had made a glowing recommendation of this place so I decided to seek out Creekside Cookers BBQ in Wimberly. I checked my GPS and it was about 40 minutes from where we were so we revved up the Soul, turned on the turbo, and headed for some of the most beautiful country I've seen in my life. I mentioned to my wife that Wimberly and the surrounding area was like Texas Heaven on Earth! This town of a little over 3000 people is a hidden gem except to the tourists and locals enjoying the Blanco river, the antique stores, and little downtown shops there. As I'd said I'd not prepared to be at Creekside Cookers this time around so we were depending on our GPS to lead us to the right place. I got into Wimberly and GPS said I'd arrived but I saw nothing. Not a single whiff of smoke, not a trailer in sight, nor any tables or people or anything so we tried again. This time GPS took us around the back of the town and we ended up at Creekside Cookers future location and I saw a sign that said CLOSED and I thought to myself WOW I am not going to get any BBQ or anything else for my blog or videos today. Our adventure continued and we drove all the way around town and I needed gas so I decided to get back to the local H.E.B. to get some. As we were driving up there I glanced over to the right and asked, "Is that a BBQ Joint?!?!?!" Sure enough, Creekside Cookers BBQ trailer was there in the same shopping center as Anytime Fitness and a local laundromat. I thought I would cry tears of joy! We got our gasoline and came back to get in a small line for some BBQ.

This large maroon food trailer with the Creekside Cookers logo was situated near the entrance of the shopping center with some tables to the rear end of the trailer and a gentleman singing some songs and entertaining the patrons while they wait and eat. It was looking like rain as we came up and whaddya know, as we perused the menu and kept telling more folks to go ahead of us it began to rain. For West Texas folks rain isn't a nuisance. It is a beautiful necessity that we cherish with every fiber of our being. I could've cared less that it was getting me a little wet and cold because it had been so hot that day and that rain cooled the air around us down and really made the area a little easier to be in. We finally got up to the front of the line with what we were going to order and my wife got a chuckle out of the tip jar that was up front. She was certain that the lady that waited on us had thought it up and thought she was spunky for doing so.

As I've gone on a few of my recent trips I've gotten into the habit of wearing Yoni Levin's Best Barbecue Podcast #MEATMAN T-Shirt when I head out to BBQ joints. Depending on where I am people are either smiling, laughing, or completely aghast until they see the back of the shirt that says BEST BBQ PODCAST. Earlier in the day (7:33 to be exact) a young man at another BBQ joint that I went to in Austin was concerned because I'd ordered a gigantic rib at breakfast time but once he saw the #MEATMAN shirt his fears were drowned. Having a beef rib and breakfast taco might stop most people from eating more BBQ in one day but sacrifices must be made for the good of all Texans and BBQ Joints! As I stood in line someone asked me about the shirt and if it was of my own design and making and I said no and let them know that it was, in fact, Yoni's and then went on to explain that I was there doing research for my own YouTube channel and blog. This is all part of the adventure for me: talking to the locals, meeting the people that so lovingly prepare the BBQ, and talking to other BBQ tourists about our favorite subject. I enjoy uncovering what makes a town, its people, and a particular BBQ joint unique and Yoni's shirt is always a great conversation starter no matter where I've gone.

I learned while I was there that Kelly Evers had been in competition BBQ and decided after being a teacher for 20 years that he was so passionate about the BBQ life he wanted to start his own BBQ joint. My wife has been a teacher for almost as long as we've been married so I know it is a profession that has some dedicated individuals. We ordered brisket (moist or fatty however you like to say it), ribs, sausage ( aka Texas Trinity for you Northerners) and also some turkey for our meats. We also grabbed some potato salad, jalapeno creamed corn, and some beans to round out our selections along with some sliced white bread. I usually get a cap if they have one and some stickers and they were kind enough to give me their last ones. I usually stick to standard BBQ fare the first time I go to a new joint I haven't tried yet just so I can get a good feel for the foundational stuff they do. Creekside Cookers has a lot of out of the box ideas for some great stuff that I didn't try but are on my list for later. Toro Tacos, Pork Belly Burnt End Tacos, along with some interesting sandwich offerings like the Big Kahuna a pulled pork, mango and cilantro slaw with Hawaiian sauce or the Mojo which has chopped brisket, pulled pork, sausage and is topped with an espresso sauce and a few others. They have the standard condiments up at the front so that you can add all that to whatever you buy. Pickles, Onions, Jalapenos and any other sauces and also drinks including sodas, water, and

beer.

Our standard operating procedure or standard obnoxious procedure according to some people out there is for us to take pics and video of the food we are about to eat. We began opening the containers and everything smelled so good and looked very tasty. Our pork ribs were glistening with a beautiful reddish glaze with loads of spices throughout. My wife who typically doesn't like much BBQ outside of our home was hooked on these ribs. They were cooked perfectly and in competition style as they were bite-through and not fall-off-the-bone. I prefer that they are cooked this way and not falling to pieces as you eat them. The bone provides a good handle and since they are cooked properly you can still get all the meat off easily. The sweet glaze was a masterful touch on a superbly smoked rack of ribs. The brisket was very tender with a nice smoke ring as well and required absolutely no sauce for moisture or flavor as it was seasoned perfectly. The juicy sausage is housed in a red casing and has a finer grind that many of the sausages you find out at most joints. It has a great pop when you bite into it. Just because Kelly is great at putting out excellent meats doesn't mean that Creekside Cookers doesn't bring it with the sides as well. The potato salad was extra creamy and had to have been house-made as it didn't have that overbearing mustardy flavor. I typically stick to mostly meat but this potato salad was something I didn't let a single morsel of go to waste or save for later! The jalapeno creamed corn was also a big hit. We've eaten a lot of corn this year and everyone has their own little twist on it and it makes you wonder how many more ways can someone prepare corn and it taste different than other places. Well, this one did. The jalapeno isn't overbearing at all. It is there and it touches your senses but it doesn't make you reach for your drink. Another side we enjoyed were the pinto beans. These aren't your standard thick broth BBQ beans but more of a light offering with some tomatoes, onions, and spices setting them apart from most others in the category.

As we were eating, Kelly came out and introduced himself to us after he'd talked to a few of the folks and asked how their food was. In my last few trips, I've noticed the owners getting out with the people and finding out how they like the food and to me, there isn't a better thing to do when you are in business. Kelly told me a bit about his story and of course, he and my wife shared the same profession at one point in time. He let me know about the new building that is coming along and that he'd have some heavy hitters in the BBQ world working alongside him in the coming months. If I'm seeing the future correctly Creekside Cookers BBQ is going to be even more of a must-try destination than it is now. With the caliber of folks he's bringing in, the new building (yes I saw it - by complete accident, but I did) they are moving into soon, and his sheer passion for BBQ I can tell that his BBQ adventure is just starting to get REALLY good. This is what a BBQ adventure is all about: doing what you're passionate about, really well, so that others enjoy it, the public applauds you, and the amazing work you do and you go home every day with a smile on your face. I'm so looking forward to heading back again after they get into the new building for even more good food and my own adventure.

Creekside Cookers BBQ

Lum's BBQ - Junction Texas - 7th Small Town Texas BBQ Review

2019-09-14T03:19:00.000-07:00

Love. Love will keep us together. - Captain and Tenille

The gas pumps were up at Lum's the last time I was here. My memories were of a small dark dining area and I hadn't given this place a lot of thought for some time until my buddy John mentioned it at work. It must have been at least 10 years since the last time I'd been here and we'd gotten there so late in the evening I don't think that they still had a full amount of the usual meats they had. I wasn't thoroughly impressed way back when. The BBQ business is tough. That sentence alone is hard to write simply because I know what it means to get up early to start fires for a catering job and to babysit an offset smoker for hours on end to be sure that the meat coming out of it is just perfect. It is early mornings, late nights, smelling like smoke around your loved ones, and doing things most people wouldn't do to get the results that we desire. The people that do it best are the people that have a love for it - a PASSIONATE love for it. When I met Austin Lumbley almost a week ago I was taken with his almost euphoric passion for his craft and what his family has been doing for three generations. His smile communicates volumes about what is deep inside of him - love. Love for a business that can be harsh. Love for a business that can be unforgiving - one bad Yelp, Google, or Trip Advisor review and people are loath to try your place because some person riding a desk had a bad experience or maybe a differing opinion on taste and flavor can't get them to expand their mindset. Love makes things better. It makes things more bearable. Love is what drives us and makes us who we are. It is clear that Austin loves what he does and how can you not love something that your Grandad and your Dad built with their own hard work, blood, sweat, and tears?

Smoking with Mesquite

Briskets on the concrete and brick smoker at Lum's

Austin and his brother may still have been in high school the last time I visited Lum's but he mentioned that some of his family had lost some passion for the business back then. After they moved off to college and began living their lives in other cities, the opportunity to assume leadership in the family business came. Taking over something is always difficult and living up to familial expectations is even tougher. When you've built something there is this thought in your mind that it should continue to grow and progress. As parents (speaking for me and my wife) I want my children to do better than I did. Hopefully, it is a reflection on the type of parents we've been and that we've inspired our kids to do the best they can in life. As I spoke to Austin, I could tell that his forebears had made a good decision in handing the keys over to him. While I was eating I heard him speaking and his joviality is contagious. You can't help but smile and have a great conversation when he's around.

Before I met Austin I arrived and took some pictures and video outside and then ordered a three-meat plate with the Texas Trinity of Brisket, Pork Ribs, and Sausage along with some creamed corn and a side you don't often see in most BBQ joints: cucumber salad. The gentleman that served me piled loads of meat onto my plate and I had a hard time finishing it so they get kudos for portion size without a doubt. As I sat down to eat I took a few photos of the food and the interior of the area I was sitting in and then I began to chow down. My first observances were that the brisket had a black bark with a beautiful parallel running smoke ring. The ribs were dark and thick and the sausage looked like a coarse grind with excellent moisture. As I started in on the ribs I was impressed with how juicy and flavorful they were and in my opinion, out of the meats I tasted that day the ribs were the best on the plate. The bark on the ribs was less dark than the brisket and there was also a slightly less pronounced smoke ring. The true test was in the bite through as I was able to bite through to the bone without all the meat falling off - these were masterfully cooked and some of the best pork ribs I've ever had at a Texas BBQ joint. As I worked my way through I grabbed a slice of brisket and gave it a tug and it had just the right amount of resistance and give in it. I took a bite and was pleased with the flavor. That being said the brisket here is different than what you'd eat at a Franklin's or another Texas Craft BBQ restaurant. The brisket here is smoked with mesquite and isn't loaded down with tons of coarse black pepper. This brisket is what I like to call Old School Texas BBQ. West and west-central Texas has always had loads of Mesquite wood and out here it is typically the wood of choice because of that abundance. That being said, Lum's brisket has a flavor profile not dissimilar to a lot of the places in my own hometown. Mesquite can be bold and overwhelming but in this case, it is not. It provides the necessary smoke that works with the spices and flavors the meat just right. The brisket also pairs very well with the sauce they've developed at Lum's. In between a pair of white bread slices, the sauce and the brisket along with a few pickles and onions is heavenly. I was also very impressed with the flavor of the sausage. Some joints have a drier sausage that tends to be more like a beef stick in a convenience store but this sausage is far from it. Juicy with a great bite it also works well with the sauce but isn't in the least bit dependent on it. The slightly peppery bite of the sausage is a perfect complement to the other two portions of meat. The creamed corn had just the right amount of sweetness and didn't make my teeth feel like they were going to fall out of my head. The side that was odd for a BBQ joint to have also didn't disappoint - cucumber salad. The freshly sliced cucumbers mixed with onions, tomatoes, and some vinegar was really a welcome change to the usual barbecue sides that are available of which Lum's does offer. Although I didn't get to try them Lum's does have some of the other more traditional meats and sides like Turkey, Pork Loin, Pulled Pork, Potato Salad, Macaroni Salad, and Pinto Beans and also another odd one that I will have to try the next time I'm there: spicy spaghetti. There are plenty of choices for everyone. Take at look at their menu here: Lum's Menu

I met Austin right after I'd finished my meal and we began to talk about the BBQ, smokers, and places I've been and he's been. He told me a lot about how the building had changed and evolved over the years and how much it has grown. At one point they had an opportunity to move closer to Interstate 10 but they decided they liked the feel of the place where they've been for so many years. They've got inside and outside dining areas and even some that are dog-friendly. I got a tour of the pit area and I'm always surprised at just how many different designs of smokers I've seen in my travels. These pits are a combination of concrete and brick that were made by a local craftsman and there was a live-fire going as we walked around the area. He had a load of briskets on one smoker that were coming along nicely. Austin also mentioned that they'd be getting a new smoker in shortly. Let's just say for the purposes of this blog that I was impressed with what he told me he was getting for the restaurant. I don't want to steal their thunder so I'll only say be on the lookout because Austin is taking Lum's to the next level with his next smoker acquisition that should arrive in the coming months.

College Banner Dining Area - Go Angelo State Rams!

Dog-Friendly Patio

In addition to the great tour Austin gave me, he mentioned some prominent people in the BBQ family and what great people they are. Robert Sierra and Robert Jacob Lerma were a couple of the ones that came up in conversation and he mentioned what great people they are and how kind and supportive they've been when they've shown up at Lum's. The deeper I dive into the Texas BBQ world I see that there is a wide network of great folks out there cheering each other on and supporting one another through everything. Walking around Lum's I felt a kinship with Austin. I felt a bond in the commonality of the craft that we share and the familial aspect of it. I can't help but cheer on Austin Lumbley who I consider a great ambassador of BBQ out there in Junction, Texas. His passion and love run deep and it shows.

For more on Lum's and other great Texas BBQ Joints check out: My YouTube Channel

Louie's Craft BBQ - Buda, Texas - 6th Small Town Texas BBQ Review

2019-08-18T05:29:00.000-07:00

My Black Soul travels miles and then,

it transfers back again,

finding sustenance where one may dare,

in twisted forests beyond compare,

through smoke and fire, heat and time,

sesenta minutos and then. . . sublime.

I've been meaning to go and see Harvey out at Louie's Craft BBQ since he made the move a few months ago from his previous digs. Harvey and I (a lot of you Q heads and I) have a lot in common: we don't mind staying up all night to get a beautiful bark or that deep smoke ring on a brisket. We love tending a fire and watching it do its work over the hours it takes to get meats perfectly done. We enjoy smoker design and what makes them function best. We're BBQ bros. I met him months back in San Marcos and immediately I could tell that he had a passion for this kind of work and so it has been my goal to get back out and see him again to get a feel for how things are going here at Louie's. He didn't miss a beat. When I greeted him today he was genuinely glad to see me and we talked about the BBQ scene and how things were working there. He was excited for the opportunity to be at Louie's and what it means for him and his family and he works closely with the owner Luis Vasquez to put out some of the best BBQ in the area.

The word FUSION as it pertains to food is an adjective that means two diverse cuisines being melded together. Louie's has put together an interesting and flavorful palette of diverse foods to make his brand of Texas BBQ stand out like no other. For example: pulled pork made into a taco with a cilantro-lime slaw, sour cream, jalapeno salsa, and bbq sauce. The meat is smoked perfectly and it is placed in a homemade corn tortilla in a generous fashion with all the other ingredients almost overflowing. The deep purple cabbage with the field green cilantro set off the meat's smoke ring and bark while the sour cream and salsa create a balance of flavors in your mouth as you taste each morsel. You eat first with the eyes and then with the nose, and finally with the mouth. This taco fulfilled my deepest longings for a fusing of cuisines that once again took me back to my childhood and grandma's table.

When I first got to the trailers and I started talking to Harvey he gave me a small sample of rub to taste and I picked up some sweetness in it. As we stood under the towering oaks in Buda he let me in on some of the future plans and ideas of where they are going and all I can say is that they are lucky to have them in town or maybe blessed is a better word. Harvey introduced me to Luis or Louie the owner and it was interesting to find some commonality. To rewind a little bit while we were waiting for our food Luis' dad and I were talking about the good ole days when you'd dig a hole in the ground and cook whole animals overnight if need be. Old-timers (before the health department enforced codes) cooked over open fire outside or just buried them with coals and they cooked barbacoa style. We talked about homemade tortillas and salsa and it was interesting to see that I'd found another kindred spirit in Luis Sr. Eventually Luis Sr.'s wife joined us and we all spoke together. I felt a strong bond with them - they were our kind of people: kind, upbeat, conversational and one of the things that really inspirred me was to see just how happy they were for their son. They smiled when they talked about him being there at the location and that he made a smart move to go to Buda with his trailer. Luis Sr. and his wife had smiles not just on their faces but in their eyes. I'm one of these folks that can talk about BBQ all day and all night. It was great to be able to talk about it to quite a few people all having differing perspectives. I truly believe that God has a purpose for us in the people we meet and the places we go to. Divine appointments happen all the time and today was one of those days not only for great BBQ but for great people. The Vasquez family is very generous and took care of us so well no matter what we were served.

In addition to the amazing taco that we had, there was even more great food including some excellent fatty brisket, sweet and smoky pork ribs, and some other fusion sides that were very tasty. BBQ brings people from all walks of life together and every time I visit a new place I find out how diverse the BBQ family is. Today was another one of those days that I was inspired by Harvey and Louie and his parents to find that common ground that brings us all together. Sharing a conversation about what inspires us or finding things in common is always great and it inpires me to be a better person. I highly recommend Louie's Craft BBQ not only for the food but also for the people. I mentioned generosity earlier and we were blessed with great food and they shared great conversation and even some excellent dessert that we got to taste later in the evening as we were so stuffed. For me Louie's is a place that you've got to go to when you are in the area. I know not everyone drives 3, 4, 5, or 6 hours for BBQ but I can tell you that it is worth the trip no matter what part of the state you are coming from.

Louies Craft BBQ - From Left to Right: Chicken Thigh, Ancho Sausage, Fatty Brisket, and Pork RIbs

Fatty Brisket with beautiful bark and smoke ring.

BBQ Beans - a tasty creation with beautiful peppers and if I'm not mistaken Pinto, Kidney, and possibly Black Beans.

Helote with Lime and Chile

Macaroni and Queso - great side dish just the right balance of peppers and cheese.

Here are a few more pics:

Be on the lookout for my YouTube video featuring Louie's Craft BBQ coming up in the next few days: https://www.youtube.com/channel/UC7xOlyBBYl13aeB5rGp1WAQ?view_as=subscriber

credits:

Original poem Black Soul - Mac Sedino

Pictures Mac and Elizabeth Sedino

BBQ: Louie's Craft BBQ

Smokehouse BBQ - San Angelo, Texas - 5th Small Town Texas BBQ Review

2019-08-01T20:26:00.000-07:00

The first time I had Smokehouse Bar-B-Q I was in High School and we decided that we needed to have some Q for one of our Band functions out at LVHS. At that time someone else was running the restaurant and I'm fairly certain Bob and Peggy Chandler were still working in the business world before they bought Mr. T's on Ave. J.

Fast forward almost 30 years and you'll see me at their drive-through on a sometimes twice a week basis. I don't usually go in although today I made an exception because I wanted to feel the old benches and see how the building was holding up and get a chance to converse with my former bosses from Mr. T's.

San Angelo isn't well known for having a lot of great BBQ for the most part. There are quite a few places here in town and some are good and some are just ok. I was recently listening to a podcast by one of my favorite folks in the BBQ world at Best BBQ show that you can find here at Best BBQ Show and one of the things he mentioned was that he's not very critical of BBQ joints in general. He loves BBQ for what it is and the fact that someone put some very hard work and time into making something for others to enjoy and is really a labor of love. Fact is (in my opinion) even poorly executed BBQ is better than many food establishment's fast-casual fare. Yoni is a kind individual and likes to extol the virtues of everything that is BBQ and I admire that about him and the folks that help with his show. I truly feel he would enjoy the simplicity that Smokehouse Bar-B-Q is. He would take notice of the 1970ish paneling on the walls and the lost in time atmosphere of the place. The only thing that tells you that you are in the twenty-teens is the flat-screen TV in the back. Otherwise, everything is pretty much like it has been for the last 25 to 30 years. The place is what we like to call old school and cafeteria-Esque to coin a word or phrase. When you walk in you go up and grab a tray and some utensils and they take your order right at the board. Bob is very meticulous when cutting the brisket. He trims the fat off and makes sure before he weighs it that you are getting the most meat for your money. He wants to make sure you're getting his best and to be quite honest he's always been that way.

When I worked with him in my 20s, I learned quite a few great recipes in his kitchen. He watched over us to make sure that we did things correctly but was also very cognizant of his customers out in the dining area. He got onto me a couple of times (rightfully so) for breaking some rules of the kitchen and all these years later I'm thankful for that. In the short time I was there (at Mr. T's) I learned how to make chili, a special banana pudding, some great Reuben sandwiches, and a few other things but I'll never forget how Bob and Peggy were always working hard to make that place the best it could be.

While I was standing there he asked me how things were going up at work and I let him know that I'd just gotten off a long conference call and he, of course, remembered those kinds of things from his past and wasn't eager to ever experience long meetings or calls again. Slicing smoked meats was something he was very happy to be doing. You could see it in his smile. He's a kindred spirit and a foodie at heart. Bob is a guy who just likes working with food and serving people.

My typical go-to plate of food here is a large beef and sausage plate. This will come with 2 sides and I usually ask for potato salad and beans and of course, I grab an unsweet tea to go (I can already hear my daughter going EWWWW) when I'm in the drive-through speaking of which many BBQ places do not have. Since I work right up the street it is another great reason that I come here at least once or twice a week. It is just really convenient to be able to order from my car and head back to work or to a nearby park to eat and take in the beauty and calming effects of nature.

While I was there I asked Peggy if she remembered that I'd worked for them years ago and she did. I let her know that I'm a BBQ FREAK and I eat BBQ almost daily. In the course of the conversation, I'd mentioned that I had eaten a beef rib for breakfast that was leftover from a couple of nights ago. I smoked some plate ribs and still had 3 left. My wife asked if I wanted her to make me some eggs and I politely declined. She didn't realize that I had my almost 2-inch thick rib in the oven warming up for my breakfast because microwaves just won't do them justice. Peggy listened to my story and smiled and wished me a great rest of the day. I mentioned that I come there at least once a week and sometimes twice a week to which she said, "You come over as much as you'd like!" I can't say that I'll miss out on that invitation. They make it easy to come back for more as do a couple of ladies they have working there with them.

As I was thinking about my lunch and how much I enjoyed the food I recalled some times long past when I'd seen Bob poring over books or recipes even though he'd been over them hundreds of times before. He was always wanting to improve and provide the best possible experience for his customers. No matter if it was King Ranch Chicken Casserole, Banana Pudding, Chili, Pinto Beans, or the various baked goods that were made Bob always studied and paid attention to the details and worked to be the best.

I've written all these things to say this one thing about the restaurants Bob and Peggy have owned and especially Smokehouse: no matter what you eat if Bob and Peggy had anything to do with it, it is consistent. Consistency is something that is lacking in so many businesses (BBQ Joints and otherwise) that the Chandlers have always maintained. When I say consistency, I mean consistently good. You can always count on the Brisket being tender, the beans being flavored perfectly, and that long-time favorite potato salad tasting just like it always did even before Bob and Peggy took the place over. In some places from week to week, you don't know what you are going to get. At Smokehouse you can count on getting excellent service with a smile, great BBQ, sauces that work well with the meat although they aren't necessary and sides and desserts that perfectly round out your meals.

Pitforks and Smokerings - Slaton, Texas - 4th Small Town Texas BBQ Review

2019-07-30T17:17:00.000-07:00

As we drove up bright and early to Pitforks and Smokerings in Slaton, Texas I noticed all seemed quiet except for a young lady working hard around the smoker. I've been to popular BBQ places around the state and I typically like to arrive before the line does so I can take some pictures and see what is happening before places are overrun. This young lady (who I later found out was Ashley Arellano co-owner) was chopping wood and stoking the fires in the pit and I asked my wife if she'd like to learn to do that and of course,
she wasn't really interested in becoming a pitmaster herself so she shrugged it off. The 500-gallon tank smoker was humming along and there didn't seem to be anyone else in sight so we decided to take a little detour and explore the town a little bit.

So we actually got to go downtown and see some interesting sights while we were waiting for the BBQ joint to open and it didn't disappoint. The mural above was really cool as my own home town has some great murals to speak of. In addition to that we got to see the 90+ year old Slaton Bakery.
Some of their desserts are featured at Pitforks and Smokerings and mama was getting hungry so we decided to mosey in and grab a quick snack to tide us over until 11. This place is historical. See! It says so right here:

After we got back I could see that there were already a lot of people hanging out in the parking lot and taking pictures and what I found out later was that the owner's family was in town for a family reunion and they were coming by to wish them well and it seemed they were so proud of their success.

Needless to say, this place isn't fancy and why should it be? I'm a proponent for letting the food speak for itself and I'm all for letting owners gradually work their way up within the rules and regulations of their own cities. We drove a long way to eat BBQ and not look at fancy buildings and furnishings. With that being said this place really does give off an excellent BBQ vibe evidenced by the huge 500-gallon smoker in the front of the building and a couple of cool decor choices that just set it off right.

Butcher paper menu with items listed top to bottom is taped to the wall so that you can see what is still available and what will be marked off. While I was waiting in line I got to speak with the Father-in-law of Pitmaster Isaac Arellano and he let me know that Isaac and his daughter work hand in hand to make the business go. He mentioned that they'd be upgrading smokers soon to accommodate more customers coming in. He also mentioned that one of their most popular dishes is the Frito Pie. I saw a few of them ordered but I didn't get one as I'm more of a BBQ purist and I like to have the meat pretty much unadulterated by any foreign materials like chips, or beans, or other things. To each his own though! I think it is great that they can do this and satisfy a different demographic that is more amenable to such offerings.

As I ordered my food it was my first inclination to order the Texas Trinity which for those that don't know is Brisket, Pork Ribs, and Sausage of course with some Turkey on the menu I figured why not. I had hoped that the beef ribs I'd heard about would be on the menu today but alas it was not in the cards for today's visit.

My first impression of the brisket was the beautiful black bark and pink smoke ring etched deeply into the meat. If you haven't read it here before I like my brisket on the fatty side for the most part but I also like to try a little of the leaner meat to see how well it is cooked. The brisket was smoked very well and I was impressed with the tenderness and flavor without any sauce. I did try a bit of the sauce at one point to see if it added or took away and to me it didn't need it at all. The sauce wasn't bad but the brisket was great on its own. I was also taken with the peppery turkey that still retained much of its moisture and had a great smokey flavor. The pork ribs had a good bite through although for my tastes the sauce was a bit tangy. Too bad I have such a sweet tooth! Sweet sauces are usually more my bag. This was a good sauce and it worked well with the rib that was perfectly cooked. The sausage was also a tasty treat and we enjoyed it with the rest of our meats. The best side of the day for me was the beans. I was really excited about them when I took the first bite as they just had the proper amount of spice and were just the right temperature. The potato salad was also a close second. Great job on the sides by Ms. Ashley. We found out after we had already ordered that Slaton Bakery supplied some of the desserts. I can say on good authority (my wife's) that the desserts from there are excellent. I tried a pecan pie and it was amazing! Great choice by Pitforks and Smokerings for dessert offerings. Their collaborative community spirit is what BBQ family is all about!

This is another great place out near the Lubbock area that has some great BBQ that shouldn't be missed if you are traveling up north. Don't miss the brisket and beans and from what I've heard the beef rib when available. I'll have to catch it next time. Best of luck to the Arellanos on their business and when you go by to try it out feel free to tell them I sent you!

Rejino Barbecue - Olton, Texas - 3rd Small Town Texas BBQ Review

2019-07-29T19:49:00.000-07:00

Traveling for stuff isn't always my favorite thing to do. Dress buying in a faraway city: not my favorite. Driving 4 hours to go look at a car for the cheapest price? Nah. Not that either. Traveling 3 to 5 hours to pick up a long lost relative that we haven't seen in awhile? Maybe. There is one thing that I can honestly say I can drive just about all day for and that is a good plate of BBQ. Out here in West Central Texas, there isn't a lot of stuff that they call BBQ that doesn't need a good liberal dousing of some kind of liquid concoction otherwise know as Bar-B-Que Sauce. Now I'm not a hater of the stuff but I think if you're worth your weight in Brisket you'd better be able to smoke one without having to drench it in sauce to give it flavor or moisture. So when I see or hear about a joint that is doing things right and is fulfilling their calling in the BBQ Family I justifiably have to take a 3 or 4-hour trip which sometimes ends up being a 12-hour long day by the time I get back home. Folks that live in Houston, or Austin, or even DFW don't really have to worry about stuff like that but some of us have to travel to get the good stuff. If there ever was a place that had the good stuff it is Rejino Barbecue in Olton, Texas.

Olton is a small quiet town and I was surprised by just how quiet everything was until I rolled around the corner on 8th Street and saw cars and pickups up and down the block. There was a small line outside the small food trailer and what looked to be a 500 gallon tank smoker further back in the lot.

As I walked up I heard the familiar sounds of some John Mayer guitar playing and I was thinking: "This place is really LAID back."

As we were waiting in line one of the first things I noticed was that the young lady taking orders in the window had the biggest smile on her face. This is always a welcome sign of someone who truly loves serving others and seeing them enjoy the goodies you push out the window. By the time we got to the window, we could see that they were already out of a few things and it was between 12:20 and 12:30 pm. The good stuff goes fast here so I should have known better and gotten there as early as possible but who am I kidding? It's ALL GOOD! We noticed they were out of regular spareribs and the young lady suggested trying the Peach Whiskey Ribs and they truly didn't disappoint. A slightly sweet and savory balance with a very clean bite-through with very tender, juicy meat this was a heavenly rib. It was properly smoked and was very pleasing to the eye as it set next to the fatty brisket (yeah I like my brisket Moto-Moto style if ya get my drift) some beef sausage, green chile creamed corn, some coleslaw and a few slices of soft white bread.

After I got a good taste of the rib I dove into the brisket which was extra moist. None of these meats needed any sauce but as most places do they did put a little sauce on the tray so I felt it would be in good form to try a little with some bread and brisket and it was definitely the frosting on the cake so to speak.

Aside from the brisket and ribs, the star of the show here was the wonderfully put-together Green Chile Creamed Corn. Many restaurants make sides with some sort of peppers in them that often overwhelm the flavors of those sides. This was not one of those times and I was truly grateful for that. The sweetness was perfectly balanced by the slightly warm flavor of the chilies and to look at the corn it reminded me of a colorful fiesta with its spices and peppers all in the mix. This was one of the best creamed corn dishes I've had at any BBQ restaurant in Texas and is truly one of the must-have items along with the brisket and ribs at Rejino Barbecue.

As my wife and I were wrapping up our lunch and putting some leftovers in the box (which I'm still enjoying as of today) Aaron Rejino the owner (with his wife) and pitmaster was out speaking with his customers and making sure everything was to their liking.

I had a few moments to speak with him and let him know what a great job he was doing with the BBQ and everything else. This is a young man who has a great future in BBQ and the way things are going it should be no time before he's even more well-known throughout the BBQ world.

He did let me in on some good news as well in regard to them getting another larger smoker for the future that will double their capacity for smoking meats. From the looks of things and the steady stream of customers, they are definitely going to need that extra 500 gallons to smoke more of some of the best meats in North West Texas and the Lubbock area.

I can highly recommend this place because not only do they make great food they are friendly and completely hospitable. Driving almost 4 hours didn't seem so long after such a warm reception and the excellent food. The only thing I missed out on was a cap. Consolation prize: I got a sticker! Go out and support them when you can!

The Shed Market - Abilene, Texas - 2nd Small Town Texas BBQ Review

2019-07-09T20:12:00.000-07:00

When I was a child I'd always heard about older family members like cousins or uncles being taken to the shed to catch a whuppin'. There was a little woodshed in the back of Daddy's house but if he wanted to lay one on me he sure didn't take me out back so I was a little confused until I was told a few things by my cousin about the hickory stick. Now I have to be honest and tell you I have no idea if they are using hickory sticks out here at The Shed Market in Abilene but like an old cartoon character my kiddos used to watch on TV said, "If this is torture, CHAIN ME TO THE WALL!

We got there in just the nick of time as I could already see quite a few folks lining up for what smelled like sure-fire BBQ hit. Sometimes smells can be deceiving but here I knew they wouldn't deceive me after I saw this at the door:

This Bible quote was something that Jesus was talking to Peter about and there was some obvious consternation on Peter's part because the Lord pretty much asked him if he loved him 3 times and Jesus let Peter know that he was to take care of the flock. I felt pretty taken care of after I walked into the door as did the 60 plus other patrons who were chowing down on BBQ and sides from what I believe to be a future Top 50 BBQ Joint for Texas Monthly and the best BBQ from this side of Lubbock all the way down to Round Rock and all the way to El Paso. I've tasted BBQ all over the place and this is some of the best anywhere in Texas. Cool factor #2 is the fact that this is so near to home right in Abilene. There isn't a single place in West Texas that compares to The Shed Market as far as pure consistency, flavor, staff friendliness, cleanliness and generosity. Byron and Stacie and all of their staff greeted us with a smile and kind words which is greatly appreciated by all! You get more bees with honey is what I've always heard.

Front of The Shed Market in Abilene, Texas

As far as the menu is concerned they had a lot of just what BBQ Conossiuers such as my wife and me (well we're at least BBQ Lovers) find irresistible. Well at least I tried not to resist anything, of course, that's why I take my wife to keep me on budget, as well as make sure I don't eat way too much. We ended up getting Brisket, Sausage, Pork Ribs, a Beef Rib and all the sides except the green beans. Sadly we missed the desserts because the meter said we were full up already. When we looked back and my wife saw that they had Strawberry Cobbler she wanted me to turn the car around on Highway 83 and get back over there but alas life and its responsibilities kept us moving to our next destination.

Brisket, Sausage, Chicken, Pork Ribs and a few free items that they gave us were a couple of burnt end pieces and some turkey. That's the generosity I was talking about. Meats were on par or superior to many of the places that I've had in the Texas Monthly Top 50. The Peppery-Salty-Sweet rub on the Ribs and Brisket was amazing - so much so that my wife who is very partial to my BBQ and doesn't really like to go on many of these outings because of the sheer disappoint she has had gave high praise for the Q here: "Wow! This is so good and it is even better than Snow's. Way better." I mean we don't like to start BBQ feuds but when I get a comment out of her like that I was completely surprised not because I didn't think it was good but because she rarely compliments any BBQ (except my own) this much. Chicken breast, Turkey, and the HUGE beef rib were overflowing with juicy goodness. All the sides were well balanced and were great to have next to the smoked meats. Fact is every bite of every piece of meat was amazing. Some places have great brisket, or a great pulled pork sandwich, or maybe some excellent ribs. The Shed Market has it all.

Despite being in a strip mall sort of establishment you can see from the pictures below that they have some excellent decor inside. That Brisket portrait was shear genius! The other portraits also made the place feel like a true BBQ destination as much as the meats did. Abilene has got itself a winner and what I would venture to say is truly the best BBQ in town and I've eaten in at least 4 other BBQ joints in Abilene. Don't miss out on all the cool merchandise when you go. Get there early if you can because I can see this place filling up extremely quickly. We got there at around 11:20 and it was almost filled up already and it stayed steady the entire time we were there. We were super impressed and you will be too!

Enjoy the rest of these pics below and then get in the car and drive there. You'll be happy you did!

Bacon Ranch Potato Salad, Pinto Beans, Sausage,
a mix of lean and fatty Brisket along with some Pork Ribs

Up-Close Creamed Corn

Extremely moist Chicken Breast - One of the best I've ever had.

Black Board BBQ - Sisterdale, Texas - 1st Small Town Texas BBQ Review

2019-07-08T20:44:00.000-07:00

Traveling through the 2nd (ahem) largest state according to land mass can be a daunting task whether you are on the Interstate going 110 miles per hour in an 85-mile per hour speed limit zone or driving the back roads which are sometimes seldom traveled or utilized by folks who drive their pickups like they are horse-drawn carriages after a Sunday at church. There is a little stretch of road between Comfort and Sisterdale that fits the latter description. The pace here is much slower and deliberate. Stopping to smell the proverbial roses isn't just encouraged it is expected. If you really want to smell (as well as engage your other senses) one of the best places on this road right in the little town of Sisterdale is Black Board BBQ. I might not have come to this place had it not been for watching the Best BBQ Show on YouTube with Yoni Levin where he interviewed Chefs Jake Gandolfo and Joanne Irrizarry. You can catch that interview here: Best BBQ Show - Black Board BBQ Interview and be sure to catch Yoni's second portion right after that on YouTube.

The weekend we traveled to Sisterdale we were actually on an important mission: find my wife a dress to wear to my daughter's wedding which was quickly approaching (so glad all that's over) but I figured we might as well enjoy some good Q on the way to San Antonio and Black Board was a place that had just got on the Texas Monthly Top 25 New joints. It came highly recommended wherever I read or watched anything about it so I knew I had to try it. Of course, I dragged the family along to partake of their delights.

Black Board BAR B Q Texas Monthly Top 25 New List

We arrived late in the afternoon and the parking lot was more than half empty which was fine by me since I usually have to wait in a long line for BBQ at most places that are excellent. The look and feel of the place was very rustic and down-home. If there was a place that you could say felt and looked like Texas this would be the one. Sisterdale is situated in the Texas Hill Country not far from Boerne and San Antonio - the best of both worlds with a small-town feel yet so close to the amenities that an urban center like the 'Tone has to offer. The decor on the outside porch beckons you to come in and set a spell.

Entry into Black Board Bar B Q - Very welcoming place.

As we walked in I noticed a sight that made me well up with pride: The Gonzales Come and Take it Flag from the Texas Revolution. When I saw it I just took it to mean come and take the BBQ which I subsequently did and thoroughly enjoyed.

The Gonzales Come and Take it Flag from the Texas Revolution - A Texas Tradition!

An excellent chalkboard artiste put up some great work and the menu for the day. Can you say SKILLS?

As much as the decor and artwork and Texas tradition had me by the heartstrings I had to get seated for a taste of the much anticipated Wagyu Brisket. Wagyu beef is extremely marbled and melt-in-your-mouth delicious when prepared properly. Black Board's is no different. The picture below is displayed as large as possible so you can see the full marbling and gorgeous bark on their brisket. It had a very well balanced rub and didn't require sauce so it fits the Texas idea of how brisket should be prepared and eaten: with the right amount of seasoning and the sauce complementary of said seasoning. Juices were oozing out right on to the platter and the flavors played well with the other meats and sides on the menu. The peppery chicken had a great bite through the skin with the meat coming right away.

Wagyu Brisket, Chicken, and Brussel Sprout Creamed Corn - WOW.

Chicken Close up. Look at that pepper!

The pork ribs were dry rubbed and succulent. My first bite went through and pulled right away from the bone. The juxtaposition of dry rub and the internal moisture gave an other-worldly mouth-feel experience.

Great bark, smoke ring, and moist pork ribs.

As good as all the BBQ was Chefs Jake and Joann were more than kind enough to speak with me at length about all things BBQ. We talked about how BBQ was such a family thing and he mentioned how he was inspired by the times his family would do BBQ and he wanted to continue the tradition. I relayed my own feelings about how I'd grown up with all these folks with loads of meat cooking in smokers every time we got together. Chef Joann was so accommodating and sweet and had it not been for her letting Jake know about us we might not have gotten to talk to him. Their staff was also very welcoming and provided us with a great dining experience.

I highly recommend this BBQ experience not just for the food but also for the hospitality, the true Texas feel of the restaurant, and the over all kindness of these great partners. Go to Black Board BBQ and check out what they have to offer including live music on the weekends. The trip is relaxing, the food is amazing, and the people are even better!

Texas BBQ Credentials - A new blog. But why?

2019-07-07T21:09:00.002-07:00

When taking on an endeavor such as this one it is often asked "why". "Why would you do something like this," or "What makes you think you're qualified to do something of this nature?" I often ask myself the same question but then I remember my upbringing and the countless miles I've spent traveling to and from Texas BBQ Joints from the Panhandle to south Texas. More than that though it is because of the deep seeded love that I've gained since I was a boy watching my Dad and great uncles cook over open fires starting sometimes before the sun even came up while shooting stars fell from the heavens. There were parties, reunions, Easter, Christmas, birthdays, funerals, and all kinds of reasons that we really didn't need to BBQ. There were times when I watched my uncle Bill or my uncle Richard load his BBQ smoker up with stacks upon stacks of meat while my aunts Rosa and Carmen made fresh tortillas, beans and rice. I'd seen my Grandma and my Daddy slaughter a goat that would be slow cooked for hours over hot coals until the meat was pull-apart tender. Watching the (mostly) men of my family load smokers and grills in the back of their pickups to go out to the park and have a big party for their children was always inspiring. It was in those times that I was most fulfilled as a person and when some of the best food I'd ever eaten was prepared.

To be completely honest I didn't have much exposure to anyone else's BBQ until I got on my own. I was living in San Antonio and my wife and I hadn't been married very long. Being a young guy with very few resources I wasn't going out to eat much nor did I have my own smoker back then. My father-in-law had come to visit from up north and he wanted to eat some grilled/smoked meats so he actually bought me a very small smoker/griller combo for my porch. This thing was the smallest smoker I've ever seen and it didn't really have a lid. It was just wide open like the pits of the old days except that it was miniature style. The very first thing we put on it was beef fajitas. Many people will say, "but you don't smoke fajitas!" Well, WE did! My pops let me watch a lot but really didn't let me mess with his smokers or grills at home - that was his stuff and his duty. My father-in-law was a little bit different though. He was all about hands-on training and he helped me set up the smoker and went out to the bush to gather some dry wood to cook with. We lived in an area full of trees and he came back with some small pieces of oak that he found in the forest. We got the fire going and when the coals and the wood were glowing red we started our cook. We ended up getting a good sear and some grill marks on the meat but as it cooked the meat took on the flavor of the wood and got a bit of a smoke ring on it that I'd not previously been privy to. After it took on all the great flavors we put slivers of that succulent beef into some fresh tortillas with some salsa and guacamole and I was even more hooked than I was before. This was the start of me wanting to continuously learn about all things BBQ and how to make them.

Fast forward to the 2000s and I'd moved back to my home town. I'd already purchased a couple of bigger grills and smokers and then I got a big catering rig that could hold about twenty 15 pound briskets. It was a thing of beauty: jet black paint with chrome wheels and smokestacks, a propane starter in the firebox and its own steam producer to keep the humidity in the main chamber up while cooking. You didn't have to really mop or spritz the meat because this thing kept everything moist while letting you produce a great bark. Due to some financial setbacks and wanting to do everything I could after a job layoff to help my family I sold just about every single piece of property that I owned so that I could try to save a house that was foreclosed on. It didn't work and I'd sold the one thing that had made me money and fed us during parties and was a source of a huge amount of joy for me. I learned the day that I sold it then sometimes plans don't always work out the way we want them to.

After that, I downsized and got a couple of small Dyna-Glo smokers so that I could keep practicing and keeping my chops up (no pun intended) and that way in the future I'd be ready. At many of my jobs, I was asked why I didn't have my own place when I cooked for folks. I always told them I'd be glad to have them as investors but none of them were really that financially sound to ever help with that. One day I decided that I'd take some BBQ in to some folks on my team and my boss called me to the desk. He leaned back in his chair, with a look of utter bliss on his face and said, "Mac, that brisket is as good or better than anything I've ever had. What did you do to make it so good?" I just told him the standard smoking time, a few spices, water pan, blah, blah, blah, etc. etc. etc. and he was hooked. Not long after that, he asked me if I wanted another smoker. Do bees buzz? Do dogs bark? Do Texans like to smoke meats? YEAH, I wanted another smoker. I spoke up for it sight unseen and I picked it up with my boys not knowing if it was any good. It was quite rusty with some holes in the firebox but I was like I can refurb this and last year I finally did so adding a new firebox, sealing it with a rope style gasket, high heat silicone, and dropping some old school high-heat silver paint on it in honor of my dad and my old uncles (all their smokers and grills were silver) I went to town. I drilled new holes for grill level thermometers and sealed every hole on it with more silicone. It was now ready to cook some great Q and although it was very small I smoked beef ribs, brisket, sausage, turkey, and all kinds of other meats on it. It was a thing of beauty.

Whilst all this was going on I made it a point to get a copy of the Texas Monthly Top 50 BBQ joints every time I could so I'd know where to go to find and taste BBQ that was considered the gold standard. Over the last couple of years, I've been to places like Snow's, Franklin, Tyler's, Evie Mae's, Valentina's, Kreuz Market, Miller's Smokehouse, Stillwater, Baker Boy's, Hays Co. BBQ, Big Boys, Two Brothers, 2M Smokehouse, Cooper's, City Market, and even some Top 25 new places like Black Board BBQ. I've gone to lesser know places or chains as well like Grady's, Rudy's, Meat U Anywhere BBQ and Catering, RJ BBQ, Hampton's BBQ (closed) Zimmerhanzel's, South BBQ, and some I can't even remember at this point. I still have a long list of places I'd like to go and soon that will be a reality.

In January of this year, I finally got a bigger smoker with a little bit higher capacity and I've been cooking at least once a week in it and putting out all kinds of smoked goodies. As the title suggests, I've got some credentials because I've done the work, I've eaten the food and by the grace of the good Lord, I'm a Texan. If that doesn't qualify me I don't know what does. Watch my blog closely and take a look at the pics I post. I promise I'll do my best do thrill you as much as I am every time I get a taste of Texas Q.

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