Podcast appearances and mentions of brett boren

Another re-listen of a year-old interview that blew me away – Brett drops one knowledge bomb after another about how he has methodically built a continually-expanding barbecue joint

In this episode, I catch up with Brett Boren from Brett's Backyard Bar-B-Que - Rockdale, Texas. See all things Brett's Backyard Bar-B-Que here: https://www.facebook.com/Brettsbackyardbarbque Follow them for news as well on Instagram here: https://www.instagram.com/brettsbackyardbbq Address: 449 W Cameron Ave, Rockdale, TX 76567 Phone: 512-639-2736 Hours: Friday - Sunday | 11 am - Sold Out See our interview from 2 years ago here: https://www.youtube.com/watch?v=UPGnyjLLZGM&t=1

Dave and Blair go down to Rockdale, TX to celebrate Brett Boren's 2nd Anniversary.  Brett has risen from obscurity to notoriety in the Texas barbecue world in only two years producing quality food worthy of day trips.In this episode, Dave and Blair sit down with Brian Wallis who is launching a company, Doc's Boudin, set to become a beacon of boudin quality west of Louisiana.  Also,  Kyle Stallings, owner of Austin's Rollin' Smoke BBQ sits down to discuss getting into the bbq game late, but adding hustle, late nights and high quality meats to the Sixth Street scene.Enjoy!

In this episode I chat again with Brett Boren from Brett's Backyard Bar-B-Que in Rockdale, Texas. This is a part two catch-me-up interview where we discuss in detail his first year in business. It is really a primer for someone wanting to open a BBQ joint(or food operation), especially one that is outdoors. We get into everything new coming to Brett's and go into an incredible new class that is coming up where people will get a chance to spend one-on-one with him to really know what it's like to work and run Brett's Backyard Bar-B-Que. Find everything Brett's Backyard Bar-B-Que here: https://www.brettsbackyardbarbque.com Follow Brett's on Instagram here:https://www.instagram.com/brettsbackyardbbq Check them out on Facebook here: https://www.facebook.com/Brettsbackyardbarbque Kevin's BBQ Joints Podcast & YouTube Sponsored by: AJ's Custom Cookers: https://www.ajscustomcookers.com  Phone: 817-714-4495 AJ's on Instagram: https://www.instagram.com/ajscustomcookers AJ's on Facebook: https://www.facebook.com/AJsCustomCookers Treaty Oak Distilling: https://www.treatyoakdistilling.com/whiskey See Treaty Oak Distilling on Instagram: https://www.instagram.com/treatyoak Treaty Oak Distilling is on Facebook here: https://www.facebook.com/TreatyOak

Direct heat is one of the oldest forms of cooking known to man. While the offset style of BBQ cooking has taken the world by storm, we have recently seen a resurgence in the old ways of direct heat coal cooking. Top BBQ cooks like Evan LeRoy and his crew, John Brotherton, Brett Boren and others have begun utilizing direct heat pits to cook different proteins, while places like Cooper's BBQ and Snow's have been utilizing this method for years. Even high end restaurants have begun preparing different items utilizing direct heat and live fire preparations. In this episode we discuss our recent direct heat-heavy BBQ tour and are joined briefly by Evan LeRoy and Brad Robinson to talk about their direct heat cooking.

Brett Boren started out cooking at home and it quickly turned into a passion for competition. He cooks just like a Texas #meatman should! Brisket, ribs, even a chicken or two. What we don't know is where his next move will be. We know that he's going to have a permanent spot somewhere outside of Austin. What does this mean for the BBQ scene? Could we have a new dot connecting one of the many barbecue trails around Texas? I ask Brett as many questions as he's willing to answer as well as trying to get Mike to team up on him with me. You heard Mike Wyont last week and he happened to be at Snow's this week visiting for his first time. He loves good BBQ and he got his fill this last Saturday! He spent most of the morning exploring the pits and talking to pit master Clay Cowgill. He also spent a good amount of time waiting to get his picture with Tootsie and the rest of the crew. No matter how long you wait for your food, there's always a line to talk to Tootsie! Clay Cowgill jumps on the mic a few times to tell us what it's like cooking out in Lexington, TX. He even shares a little unmarked jar of "country punch" with us. I have to say, it tastes good and can probably help me strip some paint off my house. Clay cooks every Saturday at Snow's and has recently started donning an "I

In a news roundup for the month of July, we discuss some pitmaster changes, new BBQ restaurant announcements, BBQ closings, and more. Jason Tedford, longtime assistant pitmaster at Louie Mueller Barbecue, has left the restaurant and is now working in the kitchen at Saint Arnold Brewery in Houston. John Brotherton has announced he is opening Liberty Barbecue in Round Rock alongside Tre Dotson of Tortuga flats. Brendan Lamb, who recently left La Barbecue, is starting Smiley's Barbecue in Fort Worth armed with pits from a relatively unknown pitmaker out of Cummings, Georgia, Primitive Pits. The gas station that housed Texas Monthly Top 50 joint BBQ on the Brazos is under new ownership, and BBQ on the Brazos is no longer serving out of there. A new location will hopefully be announced soon. Joel Garcia, formerly of Terry Black's, has moved to the Rio Grande Valley and is working on opening a new business in Weslaco. Brett Boren is taking Brett's BBQ to a brick and mortar. Brett's Backyard BBQ is launching east of Austin, keep an eye out for more news. There is some exciting BBQ news both in the pit building world and news on Las Vegas barbecue that we'll be discussing in the near future as well. Congratulations to jsd_tx (John) on winning our BBQ swag giveaway! We are embarking on a 3,000 mile road trip through nine states. Follow along on Instagram for updates! We have another Doubleback BBQ pop-up dinner on Saturday, July 21st at The Hop Stop in Humble, TX

Over the last year the name Moberg has burst onto the barbecue scene, but what many don't know is that the man behind the incredibly popular smokers is no newcomer to the world of pit building. Sunny Moberg has been welding since he was a teenager, and his roots in Texas barbecue stretch back to his grandfather, the founder of Smokey Denmark sausage company.   Sunny's pits, made mostly from decommissioned propane tanks, have received much acclaim from barbecue enthusiasts to acclaimed BBQ joints for their expert craftsmanship, superior airflow, and cooking efficiency. Sunny also makes the trailers for his pits, a skill he learned early on when owning a previous trailer manufacturing business.     As you'll hear from barbecue up-and-comers Brett Boren (@brettsbbq) and Cody Avery (averybarbecue) as well as top pitmasters Scott Moore (@tejaschocolate) and Will Buckman (corkscrewbbq) in this episode, Moberg Smokers are built extremely well and priced fairly. Some of Sunny's clients include the aforementioned Corkscrew BBQ and Tejas Chocolate and Barbecue as well as Killen's Barbecue, Flores Barbecue, Stiles Switch BBQ and Brew, Terry Black's Barbecue, and many others including international buyers!     The demand for a Moberg Smoker has gotten so high, in fact, that the wait list for a pit built by Sunny has become almost as famous as the pits themselves, but you'll hear in our interview with Sunny that he has some help on the way to speed up his process.     Stay tuned to the end of the episode to hear our latest giveaway of some great Moberg Smoker merchandise! We are also only one episode away from the announcement of our epic Yeti Cooler giveaway, so be sure to subscribe to the podcast as well as follow us on social media (@talesfromthepits on Instagram, @bbqpodcast on twitter) to get all of the latest details on what we're up to.   Find Moberg Smokers onthe internet: @mobergsmokers twitter: https://twitter.com/mobergsmokers?lang=en Instagram: https://www.instagram.com/mobergsmokers/?hl=en Facebook: https://www.facebook.com/Moberg-Smokers-157469770932197/   and at their website: https://mobergsmokers.com/