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

Congratulations to Burnt Bean Co. on being selected as the number 1 BBQ joint in Texas by Texas Monthly magazine! We sat down with Ernest Servantes and David Kirkland to talk about their quest for this title and the sacrifices they made to reach the top.   This episode is sponsored by BBQ Distro. BBQ Distro is the home to the best sauces, seasonings, and rubs in all of Texas. No need to wait in line to get a taste of Goldees or Snows. You can make it at home thanks to BBQ Distro. Go to http://bbqdistro.com and use promo code tales10 at checkout for a 10% discount on your order!   

This episode is sponsored by BBQ Distro. BBQ Distro is the home to the best sauces, seasonings, and rubs in all of Texas. No need to wait in line to get a taste of Goldees or Snows. You can make it at home thanks to BBQ Distro. Go to http://bbqdistro.com and use promo code tales10 at checkout for a 10% discount on your order!    And keep watching our social channels for the epic Top 50 List livestream brought to you by BBQ Distro. We'll be joined by great guests on May 27th when the big list goes live and the winner of the top ten prediction sweepstakes will be announced live on air!     We asked you to predict the top ten and in this episode we give you our predictions on who will be number 1, who will make the top ten and who will achieve top 50 status!  

This episode is sponsored by BBQ Distro. Go to http://bbqdistro.com/top10 and predict who you think will be named the top ten BBQ joints on the upcoming BIG BARBECUE LIST being published by a well known lone star state focused magazine that's being released in May! Submissions are accepted April 14 - May 14, 2025. Submit your prediction for a chance to win $2,500 in cash in the BBQ Distro sweepstakes!  Must be at least 18 years of age and a Texas resident to enter, go to http://bbqdistro.com/top10 for full rules and eligibility requirements.   Also, for a limited time go to http://bbqdistro.com and use promo code tales10 for a 10% discount on your order of rubs, sauces, apparel and more from BBQ Distro!   After many miles and meals, we've finally narrowed it down. Tune in to find out our most current ranking of the Top 15 BBQ Spots in Texas!  

This episode is sponsored by BBQ Distro. Go to http://bbqdistro.com/top10 and predict who you think will be named the top ten BBQ joints on the upcoming BIG BARBECUE LIST being published by a well known lone star state focused magazine that's being released in May! Submissions are accepted April 14 - May 14, 2025. Submit your prediction for a chance to win $2,500 in cash in the BBQ Distro sweepstakes!    Must be at least 18 years of age to enter, go to http://bbqdistro.com/top10 for full rules and eligibility requirements.     Also, for a limited time use promo code tales10 at checkout for a 10% discount on your order of rubs, sauces, apparel and more from BBQ Distro!   We were privileged to speak with some of the best in barbecue about what the Texas Monthly Top 50 list has meant to them and their business as well as advice for aspiring business owners.  

This episode is sponsored by BBQ Distro. Go to http://bbqdistro.com/top10 and predict who you think will be named the top ten BBQ joints on the upcoming BIG BARBECUE LIST being published by a well known lone star state focused magazine that's being released in May! Submissions are accepted April 14 - May 14, 2025. Submit your prediction for a chance to win $2,500 in cash in the BBQ Distro sweepstakes!    Must be at least 18 years of age and a Texas resident to enter, go to http://bbqdistro.com/top10 for full rules and eligibility requirements.     Also, for a limited time enter "tales10" at checkout for a 10% discount on your order of rubs, sauces, apparel and more from BBQ Distro!   Travis Crawford grew up with a healthy affinity for direct heat barbecue cooked by his dad. As an adult he began working all over Austin at some of the top barbecue spots and for the last few years has been leading the barbecue program at Mum Foods Smokehouse and Delicatessen to much acclaim. Tune in to hear about Travis' career to date and goals for the future.   http://mumfoodsatx.com   Restaurant instagram: mumfoodsatx Travis' Instagram: barbecuedude  

This episode is sponsored by BBQ Distro. Go to http://bbqdistro.com/top10 and predict who you think will be named the top ten BBQ joints on the upcoming BIG BARBECUE LIST being published by a well known lone star state focused magazine that's being released in May! Submissions are accepted April 14 - May 14, 2025. Submit your prediction for a chance to win $2,500 in cash in the BBQ Distro sweepstakes!    Must be at least 18 years of age and a Texas resident to enter, go to http://bbqdistro.com/top10 for full rules and eligibility requirements.     Also, for a limited time enter "tales10" at checkout for a 10% discount on your order of rubs, sauces, apparel and more from BBQ Distro!   As Texas barbecue continues to evolve, one of the things we've seen increase in recent years is the infusion of different cultures into barbecue. The allure of Texas barbecue has drawn people from all walks of life into the industry and they've incorporated their cooking styles and upbringing to their menus. When done thoughtfully it helps broaden the spectrum of what barbecue can be and is another exciting development in a rapidly evolving cuisine.  

This episode is sponsored by BBQ Distro. Go to http://bbqdistro.com/top10 and predict who you think will be named the top ten BBQ joints on the upcoming BIG BARBECUE LIST being published by a well known lone star state focused magazine that's being released in May! Submissions are accepted April 14 - May 14, 2025. Submit your prediction for a chance to win $2,500 in cash in the BBQ Distro sweepstakes!    Must be at least 18 years of age and a Texas resident to enter, go to http://bbqdistro.com/top10 for full rules and eligibility requirements.     Also, for a limited time enter "tales10" at checkout for a 10% discount on your order of rubs, sauces, apparel and more from BBQ Distro!   Leonard Botello came from humble beginnings cooking barbecue in a small town to a decade later being one of the most respected pitmasters in barbecue with three restaurants serving massive volumes of great barbecue. But all of that hasn't come without a price. Join us for a special conversation with Leonard reflecting on his career in barbecue, the cost of greatness, and the impossible pursuit of perfection that continues to drive him.   http://truthbbq.com

Click for tickets!   In the summer of 2010 Jeff Jones, Matthew Wallis, Matthew Johnson and Brandon Gonzales set out to make a documentary titled For the Love of Meat about Texas barbecue. Little did they know what an incredible time capsule it would become to film some of the top pitmasters of that time such as Joe Capello, Roy Perez, John Fullilove, Tootsie Tomanetz and others. Additionally the crew was there shortly after Wayne Mueller had taken the reigns at Louie Mueller and only a few months into Aaron Franklin's career operating the then Franklin Barbecue trailer. Tune into to this episode to hear more details about the film.   For the Love of Meat, originally released in 2015, has not been publicly screened in nine years. But that is changing. On March 1st the filmmakers will be screening the film at the Bullock Museum and tickets are on sale now. This is a must see documentary if you are passionate about Texas barbecue and its history. Follow the ticket link in the show notes for your opportunity to see this incredible footage plus more! There are ticket options for a meet and greet prior to the screening with food provided by Micklethwait Barbecue.    There will be a Q&A panel moderated by Daniel Vaughn after the screening featuring the filmmakers, Wayne Mueller, Tom Micklethwait and Kelli Nevarez discussing the film and evolution of barbecue in the years since. Don't miss out on this special night at the Bullock Museum.   Click for tickets!

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

The Nevarez family recently celebrated five years of their business, LaVaca BBQ. This family owned restaurants helmed by parents Lupe and Christine and daughter Kelli produces a large menu of high quality options in a region of Texas that was lacking in modern options. With standout items such as their smoked tamales and an impressive roster of desserts, LaVaca BBQ should be on your road trip list. Instagram: mylavacabbq web: www.lavacabbq.com Port Lavaca   532 N Virginia St, Port Lavaca, Texas, 77979 Thursday 11am - 2pm Friday 11am - 2pm Saturday 11am - 6:30pm   Victoria   2001 N Navarro St, Victoria, 77901, Victoria, Texas Thursday 11am - 7pm Friday 11am - 7pm Saturday 11am - 7pm Sunday 10am - 3pm

The spotlight on Texas BBQ has never been brighter, and 2025 will bring the newest edition of the Texas Monthly Top 50 list. Our thoughts on the recent Michelin news, the upcoming new Texas Monthly BBQ list, and more.

One of the many great aspects of the newly minted Michelin starred restaurant LeRoy and Lewis is Evan and Sawyer's cultivation of a strong team. That is no more apparent than with staff members Cole Parkman and Kasey Durham. Cole and Kasey might work in one of the most innovative BBQ places, but their passion for classic Texas barbecue runs deep. We caught up with them on the eve of the old school BBQ pop up they put together at LeRoy and Lewis last summer to talk all things barbecue old and new. Instagram: leroyandlewis cole_parkman23 kasey.durham  

In this episode we do something we've never done: interview each other. We chose ten random questions to ask one another with neither of us having any indication as to what the questions would be before recording. This is a fun one that goes off on some tangents and includes a challenge we hope Daniel Vaughn takes us up on!

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

There may be no more majestic setting to cook barbecue than along the Columbia River Gorge in Hood River, Oregon. It is here that Brendon, Drew and Sam put down roots for their business, Grasslands Barbecue. Serving up superb smoked meats and seasonal scratch made sides, this trio is producing some of the best Texas influenced barbecue you're likely to find not just outside of the Lone Star State, but the quality they're providing would stand up against some of the best in Texas as well. Check the calendar on Grasslands website for their schedule which includes some exciting events and collaborations in addition to their regular service. Instagram: grasslands_barbecue Website: grasslandsbarbecue.com  

Amir Jalali started his barbecue career learning the business and operational aspects at the great Feges BBQ, struck up a friendship which turned into a job at the phenomenal Goldee's Bar-B-Q, and eventually opened his own place back in his hometown of Port Neches, Texas. With a menu of expertly smoked proteins and scratch made sides and desserts, Redbird BBQ is off to a roaring start as one of the best new barbecue spots to open in the state in recent years. Instagram: redbirdbbq 1104 Port Neches Ave Port Neches, TX Open Fri-Sun 11a-3p  

Zain Shafi turned a curiosity into a passion and eventually a business in Sabar BBQ. Zain blends together the Pakistani flavors he grew up with alongside the familiar Texas barbecue staples. With seasonal, flavorful sides and well cooked proteins, Sabar is a great addition to the stellar Fort Worth barbecue scene. Instagram: sabarbbq Open Saturdays 11a-3p (or sold out) 194 Bryan Avenue, Fort Worth  

Season 5 of Tales from the Pits is finally underway! More episodes from the best and brightest in the barbecue world are headed your way, and tune in to this episode for details on our new project, Cookfire Tales. A video series focused on the passionate people from all avenues of the food world who play a role in the food that ends up on your plate, with Cookfire Tales we're going to give you wide ranging behind the scenes views of different types of cuisine and the role fire plays in so many of them. The dedicated farmers, forgers, harvesters, chefs, and artisans carrying on and evolving traditions inspires us and we know will fascinate you too. Join us on the journey: Instagram: cookfiretales Twitter/X: cookfiretales YouTube Channel coming soon!  

This episode was brought to you by Zavala's Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign yourself up for their monthly BBQ subscription box service or better yet sign up your BBQ obsessed loved one as a great gift for the holidays!   Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram.    2023 was another great year for BBQ and more. Tune in for a rundown on some of our most memorable meals and experiences, discussion on the current and future BBQ landscape, and our plans for 2024!  

This episode was brought to you by Zavala's Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign yourself up for their monthly BBQ subscription box service or better yet sign up your BBQ obsessed loved one as a great gift for the holidays! Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram.   There is a lot we're thankful for right now in barbecue. From the craft pioneers who began expanding the boundaries of what barbecue could be to the new class who keeps pushing the cuisine forward while being mindful of its roots, it's an amazing time in barbecue filled with immense talent.   

This episode was brought to you by Zavala's Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new monthly BBQ subscription box service! Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram.   Far West Texas is one of the most magical regions of the state to visit for a number of reasons, but until recently barbecue wasn't one of them. That has changed in recent years and Brick Vault Brewery and Barbecue is a big reason why. Phillip Moellering came to Marathon for school and never left, having worked at the beautiful Gage Hotel for 14 years and in 2018 opening Brick Vault. With a strong menu of quality sides, craft sausage and meats produced by Phillip, Jerek Lara and the Brick Vault that pair well with their award winning housemade beers created by brewmaster Amy Oxenham, Brick Vault Brewery and Barbecue is an oasis as you arrive at the gateway to Big Bend. Instagram: brickvaultbreweryandbbq Thurs-Fri: 5p-9p Saturday: 12p-9p Sunday: 12p-5p  

This episode was brought to you by Zavala's Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new BBQ subscription box service! Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram. They're bringing the best of Texas barbecue to the world!     The west Texas barbecue landscape has experienced immense growth over the last several years with a great mix of regionality, history, and craft that have lead to interesting menus and delicious food. We gathered several of the business owners leading the charge for a roundtable discussion on their careers, the industry, and some of the challenges they face.  Instagram accounts for each roundtable participant:   Evie Mae's - eviemaesbbq Rejino BBQ - rejinobbq Tom and Bingo's - tomandbingosbbq Hill Barbecue - hill_barbecue  Friends BBQ - friendsbbq_lbk Pitforks  and Smoke Rings - pitforks_and_smokerings_bbq  

This episode was brought to you by Zavala's Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new monthly BBQ subscription box service! Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram.   As we approach our 200th episode we take a look back at the memorable guests, episodes and experiences from the first six years of the podcast.    Take a stroll down memory lane as we reflect on our time documenting the barbecue world. Thank you for all of the support for so many years and let's all keep supporting barbecue!   As always, if you visit or purchase from a business you've heard on our show, please let them know!  

This episode was brought to you by Zavala's Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new BBQ subscription box service! The first box featuring Blood Bros BBQ ships in July! Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram.   Marvin Ross is a fifth generation farmer owning and operating Peculiar Pig Farm on some of the same land his family has been farming on for over a century. When Hector Garate started Palmira Barbecue, he quickly learned there was only one source for pigs that he would want to use.     

This episode was brought to you by Zavala's Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new BBQ subscription box service! The first box featuring Blood Bros BBQ ships in July! Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram.   Cooper Abercrombie took his initial curiosity with barbecue, turned it into a passion and obsession and in a few years developed it into one of the best new barbecue spots to open in recent memory. Bar A BBQ opened their brick and mortar in February 2023 in Montgomery, Texas with all of the barbecue staples plus some of the Abercrombie family's staple comfort food sides and breakfast options.    Whether it's a homemade kolache, well smoked brisket, specials, or perfectly made house sausages, you can't go wrong with a full tray from Bar A.    21149 Eva St. Montgomery, TX 77356 www.barabbq.com https://www.facebook.com/BarABBQ/ https://www.instagram.com/bar_a_bbq/      

This episode was brought to you by Zavala's Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep! Sign up for their new BBQ subscription box service launching this summer! Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram.   We were elated to once again sit down at the Charleston Wine and Food Festival with esteemed author and culinary historian Robert Moss. Tune in for a wide ranging discussion on the food and drink history of commercial dining in the south, Robert's job as the restaurant critic for Post and Courier, and of course his role as contributing barbecue editor for Southern Living.    Robert's incredibly well-researched books are a must read for any food lover and his knowledge on all things in the southern culinary realm are enlightening.    Order Robert's books via https://www.robertfmoss.com/   Plan your trip to next year's Charleston Wine and Food Festival via  https://charlestonwineandfood.com/

This episode was brought to you by Zavala's Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep!  Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram! —————————————————————-   Nick and Elliott Reese got bit by the BBQ bug while going to school in Austin. Their journey took them to far west Texas but eventually brought them back to their hometown San Antonio to launch Reese Bros BBQ. With a menu that has a great San Antonio flair to it, the Reeses and their talented kitchen team have helped continue to elevate the barbecue scene in the Alamo city.   Instagram: reesebrosbbq Website: reesebrosbbq.com  

This episode was brought to you by Zavala's Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep!  Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram!   Shuai and Corrie Wang were ready for a change after years working in New York City restaurants. They'd settled on their next move being to Charleston to open a new restaurant with a friend, but when those plans fell through shortly after uprooting their lives, the Wangs struck out on their own.    After opening Short Grain food truck to much acclaim and success, Shuai and Corrie set their sights on a brick and mortar. The concept for the restaurant grew over time to something deeply personal for Shuai, and that's reflected all over the menu at Jackrabbit Filly. Featuring the food he grew up eating and being influenced by, the menu is a fun and delicious mix of cultures and techniques which makes a meal at Jackrabbit Filly an adventure.    Last year as they began to look for ways to help their team grow with new opportunities, Corrie and Shuai began working with Brandon Olson, their then sous chef at Jackrabbit Filly, to help develop a new concept that would continue exploring Shuai's Chinese upbringing while also incorporating barbecue flavors Brandon grew up with in the Piedmont region of North Carolina. The upcoming King BBQ will be another exciting addition to the Charleston dining scene with Brandon stepping into the role of pitmaster and chef de cuisine. Currently popping up on the menu at Jackrabbit Filly on Sundays, King BBQ will be opening this year in a brick and mortar location in North Charleston.    This episode was record live at The Podcast Cafe in the Culinary Village at the Charleston Wine+ Food Festival. Check out charlestonwineandfood.com for information about next year's festival.   Jackrabbit Filly Instagram: jackrabbitfilly Website: jackrabbitfilly.com   King BBQ Instagram: kingbbqchs Website: eatkingbbq.com   Corrie's novels can be ordered via corriewang.com    

This episode was brought to you by Zavala's Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep!  Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram!   LeRoy and Lewis BBQ has become one of the most influential and revered barbecue businesses in the industry. What Evan LeRoy and Sawyer Lewis have built since launching their food truck in 2017 has left an undeniable impression on the barbecue world not only for the quality of the food they produce, but also for the manner in which they operate their business.  Evan and Sawyer have fostered a working environment within their staff that encourages collaboration and growth all while staying true to their mantra of responsible product sourcing and usage. These principles have influenced countless barbecue businesses operating today and lead to deserved recognition and accolades for LeRoy and Lewis BBQ.  The service and quality produced out of their food truck in South Austin has been admirable, but the long term goal for LeRoy and Lewis has been to operate as a brick and mortar operation. Tune in for exciting details on the future for Evan, Sawyer, Nathan, Lindsey and the L&L crew! Instagram: leroyandlewis Website: leroyandlewisbbq.com YouTube Channel: leroyandlewissbbq Patreon: patreon.com/leroyandlewis  

Charleston continues to be one of our favorite food cities to visit, and the Charleston Wine + Food Festival is one of the great gateways to exploring the scene. We were fortunate to be invited to this event again in 2023 and had an absolutely wonderful time both at the festival events and eating around the city. Tune in to hear about plenty of barbecue and other culinary delights we were able to partake in this year. An enormous thanks to the Charleston Wine + Food team for giving us such a great platform to continue to highlight both the festival and the city. Start planning now to get to the festival  March 6-10, 2024! Instagram: chswineandfood Website: Charlestonwineandfood.com  

Tom Micklethwait has been at the forefront of the modern barbecue movement that has taken place in the last decade. From high quality meats to well made sides and condiments, Micklethwait Craft Meats has been serving all of the staples we've come to associate with craft barbecue since their beginning.   As they celebrated ten years in business we sat down with Tom to discuss his career, the current state of barbecue, and his latest venture, Saddle Up, located next door to the barbecue trailer.   We're proud to partner with Pitts and Spitts for this episode. Please visit www.pittsandspitts.com/tales and use promo code tales for a special spice rub inclusion with your purchase of $500 or more from this trusted Houston pit builder.     Micklethwait Craft Meats Thu-Sun 11a - sold out  Website: craftmeatsaustin.com Instagram: craftmeats   Saddle Up Thu-Sun 10a - 5p Instagram: saddleupaustin  

For our last episode of season three we took a look back at another incredible year in barbecue and highlight some of our favorite bites and memories from a busy 2022. Thanks again to our wonderful sponsors, listeners and guests for making this year so amazing!   We're proud to partner with Pitts and Spitts for this episode. Please visit www.pittsandspitts.com/tales and use promo code tales for a special spice rub inclusion with your purchase of $500 or more from this trusted Houston pit builder.   We have begun planning for 2023. If you know of a place we need to get to, or get back to please reach out and let us know!  

Christopher Prieto, aka The Barbecue Nerd, has had one of the more unique journeys through the barbecue world that you're likely to find. From his storied competition cooking career to his work with veterans and opening his first restaurant, Christopher's story of faith, determination and service is an inspiring one. If you're anywhere near the Raleigh, North Carolina area, Prime BBQ is a must stop for Christopher's menu of inspired barbecue meats and sides. Restaurant Instagram: primebbq Christopher's Instagram: barbecue_nerd https://prime-bbq.com/ 403 KNIGHTDALE STATION RUN KNIGHTDALE, NC 27545 Open TUES-SAT 11:00-SOLD OUT

During our recent trip to Kentucky we decided to record a special bonus episode about our bourbon experience including a blind tasting we each did. The moral of the story for bourbon with us is this: drink what you like, not what the internet tells you to like! Tune in to hear the details and please give us some feedback on the episode. We are always going to be a barbecue podcast, but it's fun to explore other topics from time to time.  

We are fans of the crafts of butchery and were pleased to spend time with some of the crew at Red Hog Artisan Meat in Louisville, Kentucky on a recent road trip. Butchery, charcuterie, and dry aging are on full display at Red Hog. Their restaurant and butcher shop provides Louisville an outlet for the highest quality meats both for home cooking purposes or for top notch restaurant meal.  Aaron Sortman, James Andrews, and Dustin Olsen are three of the key members of this ambitious operation that breaks down whole animals, cures a variety of pork cuts, and dry ages beef for Red Hog's restaurant and meat counter. Tune in to hear their story which includes a barbecue component as Dustin and crew are doing monthly BBQ services at Red Hog! Red Hog: http://www.redhogartisanmeat.com/ 2622 Frankfort Avenue Louisville, KY 40206 Open Tuesday - Saturday   We're proud to partner with Pitts and Spitts for this episode. Please visit www.pittsandspitts.com/tales and use promo code tales for a special spice rub inclusion with your purchase of $500 or more from this trusted Houston pit builder.  

Brothers Jonathan and Justin Fox grew up in Texas, moved to Atlanta, and over time have built an amazing barbecue footprint in that area. From humble beginnings of backyard barbecue parties to eventually opening their first restaurant, the Fox brothers have continued to grow their business. Now fifteen years into being restaurant owners, they opened a massive second location serving their signature menu of barbecue focused favorites with creative touches. As new opportunities have come about for them to grow their brand, they've seized them all while keeping a focus on quality. Never ones to settle, the Fox brothers have now turned their attention to a new counter service style spot they're building in the Brookhaven area north of Atlanta that's slated to open in 2023.  

If you've listened to our show you know we love road trips and experiencing different BBQ across the U.S.     We traveled through ten states over six days, traversing over 3,400 miles to try over a dozen barbecue places that served different regional styles and visited multiple distilleries for a variety of different experiences. Tune in to hear what stood out along the way and learn a little bit about the different barbecue and bourbon we got to sample.      We're proud to partner with Pitts and Spitts for this episode. Please visit www.pittsandspitts.com/tales and use promo code tales for a special spice rub inclusion with your purchase of $500 or more from this trusted Houston pit builder.  

We asked our listeners what questions they'd like to ask pitmasters, and as always you came through with some good ones! We sent out questionnaires to several of the best in the barbecue world and many were kind enough to respond.  Want to know what Todd David, Lane Milne, Evan LeRoy, Leonard Botello, Arnis Robbins and Joe Zavala have to say about things like tallow, prime grade beef, reheating brisket, their favorite bites in BBQ and more? Tune in for this fun episode.   We're proud to partner with Pitts and Spitts for this episode. Please visit www.pittsandspitts.com/tales and use promo code tales for a special spice rub inclusion with your purchase of $500 or more from this trusted Houston pit builder.  

Our recent trip to the Rio Grande Valley was filled with so many memorable food experiences. From innovative new school barbecue to classic barbacoa to chef driven tacos and even an over 100 year old gordita place serving out of an alley, it's a trip we'll be thinking about for quite some time. We go over all our stops on this trip and highlight all the standouts.   We know the cost of everything in life has gone up considerably over the last few years. Barbecue has certainly not been immune to these rising costs. In this episode we also gives you some tips on how to keep supporting your favorite barbecue places while being mindful that we all have budgets for our disposable income.    We're proud to partner with Pitts and Spitts for this episode. Please visit www.pittsandspitts.com/tales and use promo code tales for a special spice rub inclusion with your purchase of $500 or more from this trusted Houston pit builder.       

One of the fastest growing barbecue scenes in Texas is taking place in the Rio Grande Valley where local pitmasters are showcasing both the popular modern craft style along with menu items and ingredients they grew up with. We had a chance to sit down with many of the great business owners in this area for a special roundtable episode. Check it out!   We're proud to partner with Pitts and Spitts for this episode. Please visit www.pittsandspitts.com/tales and use promo code tales for a special spice rub pack inclusion with your purchase of $500 or more from this trusted Houston pit builder. Follow our roundtable participants on Instagram!   @teddysbarbecue @smokecraftersbbq @gwssbbq @elsanchobbq @hicobbqcompany @tghostbbq     

When Kris Manning took over Smokey Joe's BBQ from his father Kenneth Manning and Joe Melton, the original owners, he had a delicate balance to strike: balancing the traditions of a restaurant serving the community since 1985 with the desire to improve the overall menu by modernizing the cooking process. Kris along with longtime Smokey Joe's pitmaster Earl Harris eventually swapped out their trusted but troublesome brick pit for well built custom offset smokers. Armed with newfound cooking knowledge provided by the tutelage of the Guess Family BBQ crew, Kris began making changes to some of the menu. The sides on the menu are a great homage to Kris' upbringing and the simply seasoned hickory smoked ribs are a Smokey Joe's staple that will never change, but the brisket they serve today is definitely the more consistent modern style familiar to today's barbecue audience. It's safe to say Kris has done a great job straddling the line between tradition and evolving with the times.   Smokey Joes BBQ 6403 South RL Thornton Freeway Dallas, TX 75232.     Business Hours:   Sunday        -- 11am-5pm Monday        -- Closed Tuesday       -- Closed Wednesday  -- 11am-8pm or til Sold Out Thursday      -- 11am-8pm or til Sold Out Friday           -- 11am-9pm or til Sold Out Saturday       -- 11am-9pm or til Sold Out  

In 2015 Ryan Zboril bought the well known Houston based pit builder, Pitts and Spitts, and saw an opportunity to grow the brand of this longtime trusted company. Working alongside his National Sales Director, Coy Christoffel, Ryan and the Pitts and Spitts team have stayed true to the core of the business while smartly expanding its product line to appeal to everyone from backyard novices to competition cookers and seasoned pros. Listen to our interview with Ryan and Coy and check out Pitts and Spitts website to see a full range of their product line. Contact them to order your pit or grill and let them know you heard about it on Tales from the Pits! www.pittsandspitts.com  

As much as we love Texas barbecue, both the traditional and the modern styles, we've developed a strong affinity and appreciation for the different whole hog preparations in many of the southern states. A curiosity born from a few Houston area pitmasters that had done some whole hog specials over the years, in 2018 we embarked on an ambitious tour through Tennessee, North Carolina, South Carolina and Georgia to sample and learn more about wood coal fired whole pig cookery. We returned to Texas with a new perspective on the barbecue served in those different regions. Coincidentally it was not long after this trip that whole hog cooking began gaining traction within Texas and it is fortunately much more readily available these days in the lone star state. That said, nothing compares to experiencing the history of some of the long time establishments. We highly encourage anyone who has an appreciation for BBQ culture or who wants to perhaps cook whole hog to visit as many of these places as possible. We're excited to share that we've planned yet another trip through the south to revisit many of these places as well as try some spots we haven't previously been to. Labor day weekend 2022 we are headed out for round two of #hogtripping and this time we're carving out some time to experience Kentucky's regional BBQ and visit some of our favorite bourbon distilleries! Be sure to follow along on our social media and if you're interested in being a sponsor for this upcoming trip's episodes, reach out to us.  

Having been involved in competition barbecue and running pop ups for decades, Derrick Walker is not new to the barbecue world. After years of working his way through the kitchen ranks at a hospital and getting a culinary degree, Derrick and his family launched their passion project, Smoke-A-Holics BBQ. After operating a food truck for a year, the Walkers opened their brick and mortar in Fort Worth just a short distance from where Derrick grew up. The community took an immediate liking to the food and the accolades would soon follow, including making the Texas Monthly Top 50 BBQ List in 2021. With a menu that is a welcome combination of barbecue classics that also draws from Derrick's childhood food memories and utilizes his culinary skills, Smoke-A-Holics BBQ has something on the menu to please all palates with their “Tex-Soul” barbecue. Smoke-A-Holics BBQ Tues: 11a-3p (Turkey Leg Tuesday) Wed-Sat: 11a - sold out Instagram: smokeaholicsbbq  

Five years ago we launched Tales from the Pits to help tell the stories behind the people in barbecue. Daniel Vaughn's writing and documenting of Texas barbecue has been one of our (and everyone else in the state's) biggest resources in seeking out new places and visiting the classic joints. We were excited to have Daniel join us on this episode to discuss all things barbecue past, present and future, lists, Texas Monthly, and more. A big thanks to Daniel for sitting down with us and to everyone who's tuned in over all these years! Thanks to Texas Monthly BBQ Club for sponsoring this episode. Get 50% off your first year subscription to the TMBBQ Club if you sign up during May for national BBQ month:  https://txmnth.ly/3FEvrJu  

We were thrilled to have the chance to sit down with Robert F. Moss during our recent trip to South Carolina for the Charleston Wine + Food Festival. Robert is a wealth of culinary knowledge and the research he's done on barbecue history is second to none. Born and raised in South Carolina, Robert is an accomplished author who has had several books published on Barbecue, spirits, and other facets of culinary history. He's an absolute wealth of information and in this episode we discussed topics ranging from modern barbecue, historical barbecue, and Robert's daunting task of composing Southern Living's 50 Best Barbecue Places in the South list.  Tune in to hear some great stories on barbecue history and be sure to pick up Robert's incredible books. Go to his website to sign up for his 'Cue Sheet newsletter.   Robert F. Moss Twitter: mossr Instagram: robertfmoss Website: robertfmoss.com   Thank you to Charleston Wine + Food for helping to facilitate our recordings during this trip Website: charlestonwineandfood.com   Audio support provided by Arvaughnna Audio Website: arvaughnnaaudio.com  

We joined up with some of our friends in barbecue for a BBQ road trip to some of our favorite old school barbecue joints. For some of us it was a revisit to these classic places and for others it was their first visit.  We ended the day in Lockhart where we recorded this episode reflecting on our favorite bites and memorable experiences. We all agreed that while we love modern barbecue, it is great to stop in to the historic places to see where barbecue came from and get a taste of more simple flavors. Thanks to Joe and CJ from Zavala's Barbecue, Jay Arnold from Barbecue, Bets and Beats, and Terry Osborn for joining us on the trip.   Stops along the route: City Meat Market (Giddings) Snow's BBQ Kolacny Bar-B-Q Spoetzl Brewery City Market (Gonzales) City Market (Luling) Kreuz Market Smitty's BBQ   Thank you to The Texas Monthly BBQ Club for sponsoring this episode. Sign up via the link in our show notes for a 25% off discount on your first year of membership and be on the lookout for new details coming from Texas Monthly on their BBQ festival which will be held in Lockhart this year!  Sign up:  https://subscription.texasmonthly.com/pubs/TZ/TXP/TXP-bbqclub-discount.jsp?cds_page_id=265055&cds_mag_code=TXP&id=1650774107345&lsid=21132321473027775&vid=1

Hector Garate has combined the inspiration of his heritage, his upbringing, and modern techniques to create a menu at Palmira BBQ in Charleston that produces high quality items from top to bottom. Serving high quality meats and flavorful, carefully crafted sides, Palmira has burst onto the barbecue scene and quickly become one to watch. In addition to being open seven days a week, Hector and his partner chef Graham Calabria have also launched Cienfuegos, a pit building business inspired by the direct heat cookers Hector built to cook the heritage breed hogs he serves at Palmira. Check out Hector's story and be sure to add a stop at Palmira BBQ to your next Charleston trip. Palmira BBQ Instagram: PalmiraBBQ Located inside Port of Call Food Hall 99 S Market St Charleston, SC Special thanks to Charleston Wine + Food, Hed Hi Media, and Arvaughnna Audio for helping to put this episode together. Charleston Wine + Food Instagram: chswineandfood www.charlestonwineandfood.com Arvaughnna Audio Instagram: Arvaughnnaaudio www.Arvaughnnaaudio.com Hed Hi Media Instagram: hed_hi_media  

Michael Johnson of Centex Smokers had welding in his blood, growing up with a father who was a professional welder. Though Michael originally resisted the idea of making it into a career, he quickly fell back on his years of training to embark on a successful career in the pipeline welding industry.  Growing up in Luling, barbecue was always a part of Michael's life but it wasn't until later that he'd start down the road of pit building. Through a few lucky breaks and word of mouth about the top notch quality of his work, Michael's pit building business grew rapidly and he now makes pits for some of the best in the industry. Tune in to hear Michael's story and contact him via Facebook and Instagram to start your custom pit build!   Centex Smokers Facebook: CenTexSmokers Instagram: centex_smokers    Sign up via our link to get 25% off the Texas Monthly BBQ Club! https://txmnth.ly/36qfadF

The Charleston Wine + Food festival is an amazing showcase of so many talented chefs and spirits professionals from not just South Carolina but all around the country. We were thrilled to be invited back to cover the event and made the most of our five days in the Lowcountry.  Tune in to hear about the whole hog road trips we made in between going to festival events, including one of the best bites of whole hog we've ever had. We had an awesome time attending the CHSWF events, supporting local Charleston restaurants, and eating old school South Carolina BBQ. Start planning for your CHSWF experience in 2023! Festival dates for next year are March 1-5! https://charlestonwineandfood.com/

Cole Parkman developed a passion for barbecue at a young age and after trying the conventional college route, ended up chasing his smoked meat dreams.   After being hired at Truth BBQ's Houston location when it opened at 2019, Cole did everything from bussing tables to cutting meat and working pit shifts all the while learning from Leonard Botello, Corey Taylor, Reid Carson and the Truth crew. After building a solid foundation in barbecue Cole was ready for a change of scenery and set his sights on Austin.    LeRoy & Lewis BBQ was where he had hoped to work when deciding to move to Austin and he jumped at the opportunity when it arose. Nearly two years later Cole is one of the key members of LeRoy & Lewis where he's able to learn everything about running a business and expanding his knowledge as a cook and service professional from Sawyer Lewis, Evan LeRoy and their team. Cole and his girlfriend Kasey are working towards their ultimate goal of opening their own place but in the meantime you can catch this dedicated, talented barbecue pro on Pickle Road cooking and serving up some of the best food in Texas.   Cole Parkman  Instagram: cole_parkman23   LeRoy & Lewis BBQ Open Weds-Sun 11a - 9p 121 Pickle Rd.  Austin, Texas Instagram: leroyandlewis    SIGN UP FOR THE TEXAS MONTHLY BBQ CLUB via our link: https://txmnth.ly/3HU72jJ