Podcasts about flores barbecue

In this special episode I chat with Ryan Cooper(@BBQTourist: https://www.instagram.com/bbqtourist) who by day works for the National Park Service, but by night(and off hours) is co-founder of The Smoke Sheet(https://www.bbqnewsletter.com) and travels the country searching out incredible barbecue. We talk about his recent 10 day trip to Texas(from Nebraska where he lives) where he visited 20 BBQ joints and went to what is possibly the best BBQ party of the year(Robert Jacob Lerma's Summer BBQ Bash). The journey begins when he picks up Chris Bengston from Common Decent Provisions(https://www.commondescentprovisions.com) and ends with a through visit to all of the latest BBQ spots opening in Fort Worth and Arlington.
For reference, here's a list of his stops:1. Boss Hog’s BBQ and Bail Bonds: https://bit.ly/2lfUWMh2 Brothertons Black Iron BBQ: https://www.facebook.com/PFTXBBQ/3. Valnetina’s Tex Mex BBQ: https://www.valentinastexmexbbq.com/4. Interstellar: https://www.facebook.com/Interstellarbbq5. The Switch: https://www.theswitchdripping.com6. Smitty’s Market: http://smittysmarket.com7. Kreuz Market: https://kreuzmarket.com8. City Market Luling: http://www.lulingcitymarket.com9. Brett’s Backyard Bar-B-Que: https://www.brettsbackyardbarbque.com10. Louie Mueller BBQ: https://www.louiemuellerbarbecue.com11.Banger's Sausage House and Beer Garden: https://www.bangersaustin.com12. Panther City BBQ: http://www.panthercitybbq.com13. Flores Barbecue: https://www.facebook.com/FloresBarbecue14. Smoke-A-Holics BBQ: https://www.facebook.com/smoke1tx15. Derek Allan's Texas BBQ: https://derekallansbbq.com16. Hurtado Barbecue: http://hurtadobbq.com17. Zavala's Barbecue: http://www.zavalasbarbecue.com18. Lillian’s Barbecue: https://www.facebook.com/lilliansbbq19. Dayne’s Craft Barbecue: https://daynescraftbarbecue.com20. Goldee's Barbecue: https://www.facebook.com/goldeesbbq/ Sign up for The Smoke Sheet at: https://www.bbqnewsletter.comFollow The Smoke Sheet on Instagram: https://www.instagram.com/thesmokesheetSee The Smoke Sheet on Facebook here: https://www.facebook.com/thesmokesheetCheck out The Smoke Sheet on Twitter here: https://twitter.com/thesmokesheet Kevin's BBQ Joints on Twitter Kevin's BBQ Joints on Instagram Kevin's BBQ Joints on Facebook

In this episode I chat with Michael Wyont from Flores Barbecue in Fort Worth, Texas. We talk about his early days in San Marcos, his opening in Whitney and everything about that location and it's growth, to their new plans of opening in Fort Worth. Michael is honest and straight forward about his struggles and challenges along the way and his excitement about his new restaurant. See all things Flores Barbecue here: https://floresbbq.comCheck Flores Barbecue on Instagram here: https://www.instagram.com/flores_barbecueSee Flores Barbecue on Twitter here: https://twitter.com/FloresBarbecueLike Flores Barbecue on Facebook too: https://www.facebook.com/FloresBarbecueSign up for The Smoke Sheet at: https://www.bbqnewsletter.comFollow The Smoke Sheet on Instagram: https://www.instagram.com/thesmokesheetSee The Smoke Sheet on Facebook here: https://www.facebook.com/thesmokesheetCheck out The Smoke Sheet on Twitter here: https://twitter.com/thesmokesheet See this interview on YouTube here: https://www.youtube.com/watch?v=gBw9_Xrp9lc Kevin's BBQ Joints on Twitter Kevin's BBQ Joints on Instagram Kevin's BBQ Joints on Facebook

Follow Mike Wyont: @pitman_mike Flores Barbecue: @flores_barbecue

Flores Barbecue in Whitney is one of the top barbecue destinations in the state, according to Texas Monthly, which named it to its “Top 50 Best Barbecue Joints in Texas” list. "I cook my food the way I like it and it seems like a lot of people like it that way," owner Michael Wyont said. "We do put a lot of work into it,” Wyont said. “We make all of our salads from scratch, we make our brisket it smokes from 12 to 14 hours.” The owner knows the secret isn’t in the sauce. Instead, he says, it’s the pickles. “They will come back and they'll say ‘your brisket was really good, but man those pickles were amazing.’” If you're a real #meatman you know that sides are just as important as the food that these masters cook! Michael, who has been cooking barbecue since he was 11, said one of his major barbecue influences has been Roy Perez at Kreuz Market. His dad and uncle would mess around with a smoker on the weekends, but, Michael said, “I knew there was more to it than what they were doing.” A stint at the Texas Culinary Academy put him on track toward opening his own place where he smokes with the same wood Perez uses: post oak. It provides a sweet kiss of smoke on the prime-grade briskets. The tender slices were peppery with just enough salt. And, despite the forty-degree temperatures and a slight breeze when I visited recently, the meat stayed juicy. The same can be said for the mound of pulled pork I ordered. Moist and pleasantly fatty, each strand had some smoky bark clinging to it. A dip in the sauce, a dead-ringer for the orange nectar from City Market in Luling, was unnecessary, but I couldn’t stop. Nor could I with the excellent housemade dill pickles. Louie's BBQ is located on south Congress Ave in Austin, TX. You can find it just south of the 290 Highway in a sea of food trucks. This isn't his first location but Luis Vasquez has been getting a ton of acclaim since he opened. One of my favorite reviews is on his facebook page from a guy named Chris Higgins, "The brisket! Oh my, the brisket! It’s like eating cake. So good. And the Sleeper. The Sleeper will hurt you. You have got to get to Louie’s. By far the best brisket I’ve ever had. Highly recommended. Get there early because they sell out daily." Like most BBQ in Austin you gotta get it early if you want to get any. Luis is humble about his skills and truly takes on the duty of a Texas pit master. He also has great shady seating where you can smell that delicious que cooking while you have yours. His sides are not to be missed as well. The mac and cheese is smooooth and his cole slaw has a little lime and cilantro that truly cuts all the heaviness of the meat on your plate. Good sides give your stomach a break from the grease so that you can eat even more. His street corn is classic with a few of his own twists and not to be missed. Most importantly he has Topo Chico. Not just the regular kind but the twist of lime as well. I know I can't get too far into a plate of BBQ without a little Topo. Both of these #meatmen were great guests on the show and I am grateful for all their hard work. They truly put in the time it takes to keep the BBQ scene alive. Sometimes when you're sitting in line or waiting for your lunch break to start you forget that these pit masters are slaving away, every day, to cook you great food. Thank them an extra time today. Write them a 5 star review and leave a comment reminding them that all the hard work is worth it. I'm thankful for BBQ. I'm not sure what I would do without it.

Growing up close to Lockhart (the barbecue capitol of Texas) ignited the passion for smoking meat at an early age for Michael Wyont. Soon after attending culinary school, Michael decided to enter the barbecue world, working at Black's BBQ before deciding to strike out on his own.   The Wyonts originally opened the Flores Barbecue trailer - named after Michael's maternal side of the family - in Michael's hometown of San Marcos. There were some logistical issues in San Marcos, and the Wyonts began evaluating options for to grow their business. They eventually settled on Whitney, Texas, where Hali had family roots, and reopened.   It wasn't long after opening in Whitney that Daniel Vaughn made his way to the Flores trailer and wrote a positive article on their barbecue. A short time later, Flores made the coveted Texas Monthly Top 50 list and the crowds grew larger. Armed with a new pit - the first commercial Moberg Smoker - and a new brick and mortar, Flores Barbecue continued to flourish and serve top notch barbecue.   Flores serves the staple barbecue items of brisket, ribs, housemade sausage and sides, but also pays homage to Michael's heritage with specials like carnitas on homemade tortillas as well as Mexican rice. Flores keeps improving on their already strong product and is a name to watch in the coming years as their commitment to quality is unwavering.   Catch Flores Barbecue in Whitney Texas 2222 SH 22 Whitney, Texas Call (254) 580-3576   Open Thursday through Sunday https://www.facebook.com/FloresBarbecue/ Twitter @floresbarbecue https://www.instagram.com/flores_barbecue/  

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/