Fourth Annual Brisco Ranch BBQ Cook-Off Challenge Uvalde Memorial Park Sept. 2 & 3

Texas State Championship Barbecue Turkey Throwdown, Alice TX. Aug. 19 & 20

Redbones Barbecue Pig Pickin' 2009...

Redbones Pig Pickin’ – Y’all can have the pig whole ‘n’ eat it too!

If the recent heat wave wasn’t enough to make you feel like you’d been transported à la Dorothy to the magical land of The Deep South, a jaunt to Chester St. this Monday at 6pm just may be enough to make you wish you had. The south sure knows how to do the summer barbecue right, but despair not Somervillians! You need not get swept away in a tornado to experience this festive, finger-lickin’ feast – our very own Redbones will be holding its 10^th annual Pig Pickin’ and Fundraiser!

The most crucial part of slow smoking the hog juuust right: waiting!

Vegetarians beware, as we walk you through a traditional pig pickin’ done right at Redbones. The art of the pig roast is a 24 hour affair, music to the ears of all you slow foodies. The pit master will light up the rig Sunday night before the event, slowly smoking the whole hogs before carving them up, so they retain all their natural savory flavor. The Southern pig roast is traditionally a very social event, one meant to assemble the entire community due to the time and effort that go into it. Keeping this in mind, Redbones slow roasts the hogs outside of the restaurant, from start to finish, so that passersby can engage in the process and meet the pit master. As people gather, the anticipation builds until the pinnacle moment when the smoker is at long last released, and the hogs emerge, smoked to perfection. Are your mouths watering yet?

Aside from the whole hogs, Redbones will be serving up all the fixin’s: slaw, corn on the cob, greens, corn bread, watermelon, your choice of beer, lemonade, or iced tea, as well as extra servings of your favorite parts – loins, butts, and bellies! And of course, what would a pig pickin’ be without some entertainment! This barbecue-gone-block party will feature Somerville’s very own New Orleans-style street band, The Second Line Social Aid and Pleasure Society Brass Band, as well as other local acts.

Now, if ALL that doesn’t have you convinced this will be a rousing good time, come to support the cause – benefit the Somerville Homeless Coalition, providing housing and supportive services to the area homeless population since 1985.

So be sure to join the Redbones crew in front of the store on Chester St. on Monday, August 1 (rain date: August 8 ) from 6-9pm! $25 (only $5 for the kiddies under 10!) will get you a beverage, all the sides, and a healthy helping of slow-smoked pork right off the bone; no need to call ahead, just bring your self – hungry!

Sweet Baby Ray's Restaurants & Catering...

sum sweet pics...

my.blogtalkradio.com/bbqsuperstars show host darryl mast talks Q with smokin ronnie...

Listen to
internet radio with BBQSuperStars on Blog Talk Radio

bbqsuperstars.com website HERE.

bedford blues & bbq sept. 3 & 4, 2011...

bedford blues & bbq website link HERE.

gettin ready for @GettinSauced Austin, Aug 27 2011

 

Country Chef Mustard Recipe Grilling Sauce...

Won a contest this week on bbqsaucereviews.com
Mike Espey, a renowned Chef for over the past 26 years, has developed sauces that do not
cover up flavor, they Enhance it!  Chef Espey is known at top resorts for his amazing creations
Now you can enjoy them in your home!
thanks to Chef & bbq sauce reviews for the contest and the sweet ass mustard sauce.
can't wait to try it.  sr


bbq sauce reviews website HERE.

Location	Candler, NC 28715
About	An All Natural line of Grilling Sauce's

Description	Use Country Chef Sauces for your heart smart choice without compromising the great flavor of a homemade taste! *Our sauces are 100% All Natural *No High Fructose Corn Syrup *Gluten Free *No Artificial Flavors Or Colors *0g Trans Fat *No MSG
Mission	Country Chef's mission is to produce high quality, all natural products, at a reasonable price to create a recognizable brand and enhance the consumer grilling and cooking experience.
Products	We currently have 6 flavors: Original, Hickory Smoke, Honey, Mustard, Sweet & Spicy, Chipotle

Email	Countrychefbbq@yahoo.com
Phone	(828) 552-9979

Cooking a Whole Hog HowtoBBQright.com Newsletter...

Cooking a Whole Hog HowtoBBQright.com Newsletter Friday, July 22, 2011 In this issue: Hog Wrapping Sting-Kill Giveaway The BBQ Rub.

Your BBQ Recipe Ready? If you visit Sting-Kill's Facebook page and "like" them... you are automatically entered for a chance to win a 22.5" Weber Smoker. So do that RIGHT NOW by clicking THIS LINK. THEN... when you enter your BBQ recipe... you have the chance to win your choice of either a trip for two to Memphis in May 2012 or an Ole Hickory Pits Smoker We've got this exact same Ole Hickory smoker that we use - and it's one bad machine! So enter now. Seriously!   The BBQ Rub. Click Here To Visit The Website: The BBQ Rub.                 Wrapping a Whole Hog   There's many different ways to smoke a whole hog, but the way I learned was belly up, low and slow, and to get the hog to render out and be perfectly tender, you gotta wrap it just right in heavy duty foil. A reader suggested that I do a newsletter on wrapping a whole hog, so this week I'm going to be telling you my technique on how to wrap a whole hog. The wrapping process starts before you actually put the hog on to smoke. I use a specially built sled to cradle the hog as it sets on the smoker grate. The sled sits directly on the rack and makes moving the hog from table to smoker much easier. If you don't have a sled, that's ok. You can simply remove the cooking grate and place it on a table. The hog will cook just fine laying right on the grate but it can be a little trickier maneuvering it around. You'll need several sets of hands to get it back on the cooker. Once you have the grate on the table, start pulling off long strips of heavy duty aluminum foil. (I buy the large food service roll of Heavy Duty foil from Sams club. This will be enough foil to do several hogs, but I also use it for wrapping other meats as well.) The strips should be about 4'-5' in length. Start laying the strips across the grate. Imagine the hog on the grate; you want the strips to start just underneath the shoulders and overlap about 6 inches all the way down to the hams. It takes about 5-6 strips to cover a 150lb hog. The hog will be centered on the foil sheets and the foil will be brought up and over the hog when it comes time to wrap. Before placing the hog on the foil, use a spray bottle filled with vegetable oil and give the foil a good spritzing. This keeps it from sticking to the skin and keeps the hide moist. Center the hog on the foil, and starting at the hams, roll-up each foil strip along side the hog. Do this with each foil strip all the way around. Doing the foil this way will make it easier on you when it comes time to wrap. Now you can inject, rub, and start smoking the hog. It's time to wrap when the shoulders get to 165 internal about 6 hours should do the trick. When you first open the smoker the cavity will be full of juices that have cooked out of the hog. I take a metal dipper and bail out as much as possible. When the hog's wrapped, it will continue to render, and the cavity will fill again. It will have to be drained when it's unwrapped as well before you can serve it or present to a judge. Also before wrapping I spray the skin of the hog with vegetable cooking spray (Pam). This keeps the hog from turning to dark, and will produce a beautiful, Mahogany colored skin. If you don't care about the appearance of the skin, you can skip this step.....But I like to show the hog off so I want it perfect every time. Unroll the foil strips starting at the head and continue down the hog. It's a hot job working over the smoker, so be careful. I use a cotton glove liner under blue latex gloves to handle the hot stuff. Do one side at a time and rotate the rack if necessary. Using the sled allows me to be able to rotate whenever necessary which helps it cook evenly. It's best to plan out an approach and get plenty of hands around the rack if you're going to pull it out and rotate it. The last thing you want to do is drop the hog. (Trust me I've done it!) Now bring the two ends of the strips up and over the hog. The idea is to join all of the strips together and roll simultaneously down to the back bone. Go around the shoulders and Hams at first. Once you have the strips joined together, tear off some new foil and wrap each shoulder and ham completely. It's almost done at this point. Tear off another 6' or so of aluminum foil and tuck it around the head and bring it straight down the backbone sealing off the aluminum foil strips. Tuck it around the hams tight at the tail end. It's time to close the smoker door and let the tenderizing begin. I know there's more than one way to wrap a hog cooked on it's back, but this way works. It's easy to do if you take the time up front and know what you have to do when it comes time to do it. To find out more about my hog cooking process you can visit my website and watch a few of my videos at howtobbqright.com/wholehog.html Got an suggestion or a topic you would like me to talk about in this newsletter? Email it to me at Malcom@killerhogs.com Like The Newsletter? Hey, I'm giving you all my secrets... I'm giving you my cooking school for free... so buy the rub. It is quality - and it WILL make a difference in your finished product. So give it a try! http://www.killerhogs.com/thebbqrub.html http://www.killerhogs.com/thebbqrub.html

HowtoBBQright.com| killerhogs.com| My BBQ Blog

Howtobbqright.com •Malcom Reed •Killer Hogs BBQ Team• malcom@killerhogs.com

Malcom Reed
Killer Hogs BBQ
PO Box 4267
Southaven, MS 38671

walk in to work, and get my picture took. SWEET!!!

The Inaugural Sam's Club National BBQ Tour Regional Event: Fort Worth, TX

Date: July 15 - July 16, 2011
Location: 4400 Bryant Irvin Rd., Fort Worth, TX

http://www.kcbs.us/index.php 

Results

Grand Champion: She Thinks My Slabs R Se
Reserve Champion: Munchin Hogs @ the Hilto
Overall:
1. She Thinks My Slabs R Se - 676.5716
2. Munchin Hogs @ the Hilto - 667.9994
3. KC SMOKE DAWGS - 664.5714
4. Team Enoserv - 664.5708
5. Ribs 4 U - 663.9996
6. Pork Me Purple - 663.4278
7. Oh Kay Cee's - 662.2856
8. Blazen BBQ - 660.5714
9. Kosmo's Q - 659.4280
10. HalfSauced Barbeque - 656.5712
11. Big Creek BBQ - 656.5710
12. Grauers Hog Wash BBQ - 655.4282
13. Quau - 654.2854
14. Triple A Cookers - 652.5710
15. Smokin' Triggers - 651.4284
16. Hardway Barbecue - 650.8568
17. Saucy Hogs - 648.0000
18. Wildcatters Q Crew - 646.8572
19. Full Moon BBQ - 646.8570
20. Habitual Smokers - 646.8568
21. MoKan Meatheads - 642.2848
22. The Pickled Pig - 641.7138
23. Redneck Cooker - 638.2860
24. Flat Broke BBQ - 634.8574
25. Pig In! Pig Out! - 633.7140
26. S & S Pit Crew - 632.5712
27. Ritter's BBQ Too! - 632.5712
28. Nothin' Fancy - 626.2856
29. Texas Pepper Jelly - 624.0002
30. Barry and Erica - 623.4284
31. Lil Earl's Butt Naked BB - 613.7140

Chicken:
1. HalfSauced Barbeque - 175.4286
2. She Thinks My Slabs R Se - 174.2858
3. Grauers Hog Wash BBQ - 170.8572
4. Munchin Hogs @ the Hilto - 170.8570
5. Quau - 170.8570
6. Smokin' Triggers - 170.2858
7. KC SMOKE DAWGS - 169.1430
8. Pork Me Purple - 169.1428
9. Barry and Erica - 167.4284
10. Nothin' Fancy - 166.8572
11. Big Creek BBQ - 166.8570
12. MoKan Meatheads - 166.2856
13. Ribs 4 U - 165.1430
14. Team Enoserv - 165.1426
15. Saucy Hogs - 165.1426
16. Habitual Smokers - 164.5714
17. Redneck Cooker - 164.5714
18. Hardway Barbecue - 164.0000
19. Blazen BBQ - 163.9998
20. Kosmo's Q - 163.9998
21. Oh Kay Cee's - 162.8572
22. Full Moon BBQ - 162.8572
23. Wildcatters Q Crew - 160.5716
24. Ritter's BBQ Too! - 160.0000
25. Pig In! Pig Out! - 158.2856
26. Texas Pepper Jelly - 157.1428
27. Flat Broke BBQ - 156.5716
28. Triple A Cookers - 156.0000
29. S & S Pit Crew - 153.1428
30. The Pickled Pig - 152.5714
31. Lil Earl's Butt Naked BB - 150.8570

Ribs:
1. Munchin Hogs @ the Hilto - 174.2856
2. Oh Kay Cee's - 169.1428
3. Ribs 4 U - 169.1428
4. Blazen BBQ - 168.5714
5. Kosmo's Q - 168.5714
6. Quau - 167.4286
7. Pig In! Pig Out! - 167.4286
8. MoKan Meatheads - 167.4284
9. Big Creek BBQ - 166.8572
10. Habitual Smokers - 166.2858
11. Ritter's BBQ Too! - 165.7144
12. Pork Me Purple - 165.1426
13. KC SMOKE DAWGS - 164.5712
14. Team Enoserv - 164.5712
15. Triple A Cookers - 164.5712
16. HalfSauced Barbeque - 164.0000
17. Hardway Barbecue - 162.8570
18. The Pickled Pig - 161.7142
19. S & S Pit Crew - 161.1430
20. Wildcatters Q Crew - 160.5714
21. Smokin' Triggers - 159.4286
22. Texas Pepper Jelly - 158.2860
23. She Thinks My Slabs R Se - 158.2858
24. Barry and Erica - 157.7144
25. Flat Broke BBQ - 156.5714
26. Grauers Hog Wash BBQ - 156.0000
27. Lil Earl's Butt Naked BB - 155.4286
28. Redneck Cooker - 155.4286
29. Saucy Hogs - 154.8572
30. Full Moon BBQ - 154.8570
31. Nothin' Fancy - 149.7144

Pork:
1. Redneck Cooker - 173.1430
2. She Thinks My Slabs R Se - 172.5714
3. Ribs 4 U - 170.8572
4. Hardway Barbecue - 170.2856
5. Wildcatters Q Crew - 169.1430
6. Habitual Smokers - 169.1426
7. Full Moon BBQ - 167.4286
8. Triple A Cookers - 167.4286
9. Grauers Hog Wash BBQ - 167.4284
10. S & S Pit Crew - 165.7144
11. HalfSauced Barbeque - 165.1426
12. Saucy Hogs - 164.5716
13. Pork Me Purple - 163.4284
14. Munchin Hogs @ the Hilto - 163.4282
15. Team Enoserv - 162.8570
16. The Pickled Pig - 162.2854
17. Blazen BBQ - 161.1432
18. Oh Kay Cee's - 160.5714
19. MoKan Meatheads - 160.5710
20. KC SMOKE DAWGS - 160.0000
21. Quau - 159.4286
22. Smokin' Triggers - 159.4284
23. Big Creek BBQ - 158.2854
24. Ritter's BBQ Too! - 157.7142
25. Kosmo's Q - 157.1426
26. Barry and Erica - 156.5716
27. Flat Broke BBQ - 155.4286
28. Pig In! Pig Out! - 153.7142
29. Texas Pepper Jelly - 151.4286
30. Lil Earl's Butt Naked BB - 151.4284
31. Nothin' Fancy - 150.2856

Brisket:
1. Team Enoserv - 172.0000
2. She Thinks My Slabs R Se - 171.4286
3. KC SMOKE DAWGS - 170.8572
4. Kosmo's Q - 169.7142
5. Oh Kay Cee's - 169.7142
6. Blazen BBQ - 166.8570
7. Flat Broke BBQ - 166.2858
8. Pork Me Purple - 165.7140
9. The Pickled Pig - 165.1428
10. Big Creek BBQ - 164.5714
11. Triple A Cookers - 164.5712
12. Saucy Hogs - 163.4286
13. Smokin' Triggers - 162.2856
14. Full Moon BBQ - 161.7142
15. Grauers Hog Wash BBQ - 161.1426
16. Munchin Hogs @ the Hilto - 159.4286
17. Nothin' Fancy - 159.4284
18. Ribs 4 U - 158.8566
19. Texas Pepper Jelly - 157.1428
20. Wildcatters Q Crew - 156.5712
21. Quau - 156.5712
22. Lil Earl's Butt Naked BB - 156.0000
23. Pig In! Pig Out! - 154.2856
24. Hardway Barbecue - 153.7142
25. S & S Pit Crew - 152.5710
26. HalfSauced Barbeque - 152.0000
27. Ritter's BBQ Too! - 149.1426
28. MoKan Meatheads - 147.9998
29. Habitual Smokers - 146.8570
30. Redneck Cooker - 145.1430
31. Barry and Erica - 141.7140

Facebook Friend Brett Schreyer's Newest Family Member. "Que". What a Sweet Face...

smokinronniesbbqsauces.weebly.com

website link http://smokinronniesbbqsauces.weebly.com/

@GettinSauced Austin Tx. Aug. 27 2011

find all the details to "GettinSauced" Austin HERE.

the skrapr grillr... @The_SKrAPr

you can find the skrapr website HERE.

What BBQ Sauce Goes Best With Pork? HowtoBBQright.com Newsletter Thursday, July 14, 2011

What BBQ Sauce Goes Best With Pork? HowtoBBQright.com Newsletter Thursday, July 14, 2011 In this issue: BBQ Sauce Sting-Kill Giveaway The BBQ Rub.

Your BBQ Recipe Ready? If you visit Sting-Kill's Facebook page and "like" them... you are automatically entered for a chance to win a 22.5" Weber Smoker. So do that RIGHT NOW by clicking THIS LINK. THEN... when you enter your BBQ recipe... you have the chance to win your choice of either a trip for two to Memphis in May 2012 or an Ole Hickory Pits Smoker We've got this exact same Ole Hickory smoker that we use - and it's one bad machine! So enter now. Seriously! The BBQ Rub. Click Here To Visit The Website: The BBQ Rub. What BBQ Sauce Goes Best With Pork? There are thousands of different BBQ sauces on the market today (and even more recipes for BBQ sauce). But not every sauce you buy – or even make from scratch – will work with pork. When searching for the perfect sauce for pork... you really want a sauce that’s going to bring out the natural taste of the pork – and NOT cover it up, clash with it or overpower it. Most BBQ Sauces fall into three categories: Tomato, Mustard, or Vinegar. Mustard and Vinegar based sauces are good on pork (and in some parts of the country that's all you'll find), but a Tomato based sauce is what most people think of when they think BBQ Sauce. And in the competition world, Tomato based rule... so that’s what I'm going to talk about today. What works best is sweet and tangy... with just the right amount of spices to compliment that rich, natural pork flavor. Pork can handle sweetness of a sauce, and the acidity from vinegar works to balance the richness. This is why I always use a tomato-based sauce that combines both sweet and tangy. Making Your Own BBQ Sauce I believe that you can make a sauce on your own that will be much better than any sauce you can buy. Of course, there are 100s of different sauce recipes and variations out there, but I like to use a basic recipe and then build my own, personal flavors from that. The basic recipe that I always recommend is: 16 oz tomato sauce 16 oz ketchup 12 oz chili sauce 1 cup apple cider vinegar 1 cup dark brown sugar 1 cup corn syrup 1/2 cup honey 1 tbs worst sauce 1 tbs soy sauce 1/2 cup the bbq rub 1 tbs hot sauce You always need to cook your sauce in order to break down the tomato flavor and let it meld with all the other ingredients in your pot. And the best option is to do this a day or two ahead of time – and then let it sit in your fridge. This makes sure all these flavors get happy together. With this basic sauce you can always add other flavors to make it unique or make it suit your personal taste. If you want to give your sauce a “smoky” flavor, you can always place it in an aluminum pan and put it on your smoker for a few hours while you cook your meat. It will absorb the flavors from whatever wood you are using, and most importantly... it will be a natural smoke taste... not some artificially enhanced flavor. Store-Bought Sauce I prefer using homemade sauce, but it's just not always the case. Sometimes I'm short on time... or just looking for a shortcut. But I usually take a second to give any store-bought sauce a little kick. A lot of times I will mix 2 sauces together (typically a sweet tomato sauce with a tangy vinegar sauce) to get the right flavor I need. Or I will thin-down a thick sauce with fruit juice (usually pineapple or apple)... and sometimes I will add my rub to the sauce to ensure all my flavors are going to jive (just make sure you heat the sauce and simmer so the rub will dissolve). If I'm going to buy a store-bought sauce, there are a few brands I am partial to. Just about anything by Blues Hog is top-quality. A lot of teams use this sauce for competitions, and anytime I'm short on time I'll combine the Blues Hog Original and the Blues Hog Red and run it. Sweet Baby Ray's is a pretty good, sweet sauce, and when it's mixed with Head Country BBQ Sauce it's a winning combo. Just try to stay away from the “gimmick” sauces out there. I don't care what your Uncle Joe-Bob says, Dr. Pepper doesn’t make a good BBQ sauce... neither does Root Beer or Purple Kool-Aid. And Budweiser should just stick to making beer. I know there are a lot of people out there that will disagree with me on these “sauce enhancements”, but there are some flavors that just aren't meant for pork. Got an suggestion or a topic you would like me to talk about in this newsletter? Email it to me at Malcom@killerhogs.com Like The Newsletter? And the website? And the videos? THEN TRY MY RUB! http://www.killerhogs.com/thebbqrub.html http://www.killerhogs.com/thebbqrub.html

HowtoBBQright.com| killerhogs.com| My BBQ Blog

Howtobbqright.com •Malcom Reed •Killer Hogs BBQ Team• malcom@killerhogs.com

Malcom Reed
Killer Hogs BBQ
PO Box 4267
Southaven, MS 38671

John Mueller BBQ Moves Planned Restaurant to South First

Wednesday, July 13, 2011, by Paula Forbes

Writer Joe Nick Patoski noted on his blog today that barbecue legacy John Mueller's plans for a restaurant on the East Side had fallen through and that Mueller intends to open a trailer on South First "in the coming weeks" instead. Eater contacted Mueller, who gave us the word on the change of plans (which still include a brick-and-mortar location):

Details. >>>

First, Mueller made it clear that the movement from the East Austin Shady Lane location was not caused by riffs with his partners. Rather, it was "city issues and other issues" that caused the location change.
And note that's just a location change: Mueller intends to build a brick-and-mortar restaurant from the ground up on the new site, but says having a trailer at the new location during construction is the quickest way to open. He's aiming to open the trailer August 1.
· John Mueller Delays Opening, Moves to a Trailer [Joe Nick Patoski via @fedmanwalking]
· All Barbecue Coverage on Eater Austin [-EATX-]
The old John Mueller location on Manor Rd. [Photo: kentwang / Flickr]

Giant map

John Mueller BBQ
1502 S 1st St Austin, TX 78704

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Smoke Signals: Texas raises its ‘cue score TEXAS Monthly BBQ Festival 2011...

By Jim Shahin

Attending the Texas Monthly BBQ Festival this year will cost you an arm and a leg to sample some ribs. (Juanpablo Wright/Texas Monthly) Every now and then, you get a hankering for the real thing. If you get that yearning for Texas smoked brisket, the best place to go is, well, Texas. And maybe the best place in Texas to go is the second annual Texas Monthly BBQ Festival.
On the grounds of a performing arts center overlooking Lady Bird Lake, the festival brings together more than 20 of the state’s best barbecue joints, as judged by the magazine’s popular Top 50 survey.
The festival isn’t until October 30. So why is Smoke Signals talking about it now? Because VIP tickets go on sale tomorrow, and last year’s inaugural event sold out within hours.
The success of the 2010 festival has led to some changes for this year’s event. Most notably, ticket prices are higher. Much higher. Last year: $15 for everybody. This year: $58 for general admission (on sale August 10) and $118 for VIP tickets, which didn’t exist last year. And, if there are any tickets left, $125 at the door. Attendance is certain to be higher this fall, too, as the cap was raised to 3,000 patrons from last year’s 1,000.
Pat Sharpe, the magazine’s food editor, says one reason the ticket prices are higher is so that the magazine could increase the travel stipend to participating businesses, many of them schlepping significant distances. Another reason, she says, is to make money. “We lost money last year,” Sharpe says. “And we didn’t want to repeat that phenomenon going forward.”
Oddly, it has taken Texans a long time to recognize the marketing possibilities of the state’s iconic food. More than 30 years ago, Memphis included a barbecue contest in its Memphis in May celebration. Not long after, Kansas City created a ‘cue contest as part of the annual American Royal. Both events draw tens of thousands each year, and the Kansas City Barbeque Society now sanctions competitions across the country.
Maybe the delay is because barbecue is so deeply woven into everyday Texas life that, even though residents argue it, devour it, travel all over the state seeking the best of it, it just never occurred to them to market it. Until recently.
“I tip my hat to [editor] Jake Silverstein, who had been talking about doing a Texas food festival for awhile,” Sharpe says. “We thought about doing a Frito pie contest, which would have been fun. Then Jake just had a slap-your-forehead moment and said, ‘It’s got to be a barbecue festival.’”
Given the Lone Star State’s fanaticism about barbecue, Smoke Signals asked Sharpe whether she sees any experimentation in Texas, like the Asian-barbecue fusion being done at Brooklyn’s Fatty ‘Cue. Sharpe replied swiftly: “I see zero.”
She cites Franklin Barbecue, which in March cashed in on its food trailer success to open a brick-and-mortar storefront in Austin. “He’s really an old-fashioned guy,” Sharpe says of owner Aaron Franklin. “He’s 32 or 33, but he’s an old soul. He learned by going to all the old places. Barbecue [in Texas] is so traditional.”
Want to taste that tradition? Set your clock for 10 a.m. tomorrow when the VIP tickets go on sale or for August 10 when general admission tickets become available.
Oh, and you won’t want to go to Texas without your Texas Monthly BBQ App. Released tomorrow as well, it includes a barbecue joint locator, reviews, GPS mapping to the magazine’s Top 50 and a way to connect to other ‘cue hounds. The app is free. For now, it works only on the iPhone. This summer, it will also work on the Android.

Texas Monthly BBQ Festival Link HERE.