The Star Telegram is reporting that Wilson’s BBQ has moved to the east side of Fort Worth, Texas.
Photo by samepenny
The owner, Leroy Wilson, is described as “the I.T. Guy -turned- restauranteur, who says his colgne now is “smoked mesquite,” has been dishing up ribs and sweet potato pie at his small eatery for almost 6 years now. Fort Worth Weekly’s staff choice for best barbecue was Wilson’s BBQ in 2003. Wilson’s has served his BBQ at the last six “Jazz by the Boulevard” festivals, several TCU tailgate events, and other sporting events. Wilson’s BBQ has been highighted in several publications including; Fort Worth Weekliy, Fort Worth Business Press, Fort Worth Star Telegram, and Texas Monthly”
Here’s a look at their menu
Check their new location out here:
Phone: 817-907-7690
The internet is a funny place and the BBQ community on the internet is tight knit, but rather massive. About eight months ago I met Julia Reinhardt on Twitter. Strange to say met, but after you see a few months of someone’s posts (and they yours with interaction back and forth), you sort of feel like you know them. At the time I really only knew her as @shesmokebbq and knew that she had a great blog aptly titled She-Smoke and had written a book She-Smoke: A Backyard Barbecue Book
It wasn’t until recently that I found that she and her husband Eric owned a BBQ Joint in Seattle, Washington called Smokin Pete’s BBQ.
Here’s some information on Julie. “Though Julie was born and raised in the Northwest, her daddy’s family is from Alabama, with branches off to Georgia, Tennessee and Florida. She remembers her first taste of ribs at a joint just off the highway in Trussville, AL. She also remembers the copious choices of sides where things like syrup drenched baked peaches were considered a salad. Her favorite traditional family gathering is a once a year potluck feast in the cemetery — so that all the family can come, living or passed on.”
As for Eric, “Though a veteran of the Seattle’s restaurant scene, and with family in Augusta, Eric’s love of barbecue started at home, experimenting with different woods on the Weber. Called a meathead by Seattle Magazine, if you don’t see him slicing your brisket, his head is usually deep in the smoker. Before opening Smokin’ Pete’s he was sous chef for Madison Park’s popular yet brief, Gypsy Restaurant. He was sous chef for Nancy Flume at Adriatica, chef at Portage Bay Cafe and he spun the line at Marco’s Supperclub, Serafina, The Lush Life and others.”
(more…)
I didn’t realize I was such a lover of lists until I became more fixated on BBQ and BBQ Joints. If you’re going to get a list of restaurants, there’s a great chance it’ll be of BBQ Joints. The North County Times in San Diego, California has put together an eclectic list of joints across the region.
BEST BARBECUE
San Diego County
Big Tiny’s Smoke’n BBQ, Vista
Brett’s BBQ, Encinitas
Enzo’s BBQ, Oceanside
Felix’s BBQ With Soul, Oceanside
Fat Ivor’s, Valley Center
Kansas City BBQ, San Diego
Lone Star BBQ, Oceanside
Phil’s BBQ, San Diego
Southwest Riverside County
Lucille’s BBQ, Temecula
Sweet Lumpy’s BBQ, Temecula
Chains
Famous Dave’s, Vista
Joey’s Smokin’ BBQ, Carlsbad
Let us know what is your favorite (I’m pretty partial to Phil’s BBQ).
Disarray Magazine brings news that a BBQ Cook-Off will be part of this years California Beer Festival in Ventura, CA.
I will be updating this once I get the joints/teams being represented in the cook-off, but should be a great time, especially since the Beer Festival has over 100 beers represented.
Get tickets here
The Newark Advocate is reporting that City Barbeque will be opening up in a former Dickey’s Barbecue Pit location at the end of October. This will be the popular Ohio chain’s 18th restaurant.
From City Barbeque “We strive to bring you the best America has to offer. Our pork shoulder is reminiscent of the southeastern United States, the brisket and sausage take you to Texas, and the ribs exude a blend of Memphis and Kansas City.” I’ve been getting rave reviews about City BBQ from the beginning and people especially love their sauces which cover the four corners of BBQ.
See their menu here
Photo courtesy of Columbus Alive
You can see the new joint when it opens around Halloween here:
Straight from the Miami Herald comes a story about the BBQ and boneless ribs being served up by Mr. Boneless in Miami, Florida. “Jerry Watts, the 48-year-old owner of Mr. Boneless, said that Fridays and Saturdays are the busiest days, when he sells nearly 800 pounds of ribs per day.” There’s no mention in the article as to what Mr. Watts does to make his ribs “boneless”, but I have to assume he takes the rib meat off to create his crowd pleasing sandwiches. I’ll be doing more research to get photos and additional reviews.
“Mr. Boneless offers different types of foods, such as seafood, rice, macaroni and cheese and boneless chicken. But it’s the boneless ribs that have earned it a cult following.”
The stand opens at 3 PM and closes at midnight Wednesday through Sunday.
See what all the fuss is here:
Phone: 305-244-2537
Alright, let’s be honest, most of us haven’t been to Iowa nor are we planning a trip there in the near future. Not saying we shouldn’t stop in to this great state, but it seems most of us are hitting the coasts or the major cities on our travels (and for BBQ we’re heading to Texas, Memphis, North Carolina, or Kansas City).
So when the South West Iowa News is reporting that a joint called Boxer BBQ Company is smoking BBQ like a Kansas City joint, I have to do some further research.
Photo of Jim Mohatt, owner of Boxer BBQ from South West Iowa News
Sadly, when I can’t get to a joint I have to use the internet to sort of carve my way through the muck to figure out if a joint is legit. Seems Boxer BBQ is really doing a great job at bringing real BBQ to Iowa. From the article “The main dishes include smoked pulled pork, smoked chicken and smoked beef brisket. Patrons can also enjoy spare ribs, baby back ribs and barbeque pork shanks and sausage.” Seems real deal and from the reviews I’ve been reading people say it’s worth a stop and saves the drive to Kansas City, which is a pretty bold statement.
Here’s what Yahoo! Local reviews are saying.
Check their menu and video out here
If you’re in the area and want to stop by, hit them up here:
I’ve been hearing a lot lately about Bubba’s Southern Pit BBQ, so when I saw this article in the Arkansas Times, I was excited to get a peek into the joint.
Photo courtesy of Kat Robinson
Kat Robinson, a food writer I’ve followed for a while, writes about her experience visiting this 30 year old joint. What’s funny is she is going for the burger, as she’s heard amazing things about it, but sneaks tastes of BBQ that her husband orders. I’d go for the BBQ myself, but damn, if you look at the burger in her photos, that too makes me incredibly hungry.
Photo courtesy of Kat Robinson
Check them out here:
They are on facebook here
Read some reviews on Yelp
Straight from the Athens Banner-Herald comes news that budding restauranteurs Russ Graham and Tom Powers (they own Flight Restaurant and Wine Bar in Memphis, TN which open in the Spring of 2009) are opening The Cotton Club in Athens, Georgia. The Cotton Club is described as being a ‘casual’ barbecue restaurant.
From the article, we get more insight into the BBQ style they choose, “We call it Athens-style barbecue, because it’s a mixture of different regions coming into one in Athens,” Graham said. Their research resulted in two thick sauces – regular and hot – created from a “marriage” between vinegar- and tomato-based sauces with mustard as a backdrop, Powers said. The regular sauce also bears a slight sweetness, possibly from honey or molasses.”
-Update – Just talked to the General manager Clark and found they actually just opened today and have a lunch, dinner, and late night menu (after 1:30 AM when they open the kitchen back up). He said since they are all from Memphis, he assured me they are doing the real deal BBQ with low and slow smoking. Really want to stop by next time I’m in Athens, GA. If you get a chance to hit it up, please take some pics and let us know what you think.
Photo courtesy of Richard Hamm
Check out their menu here
Photo courtesy of Richard Hamm
Stop by The Cotton Club here:
Phone: 706-850-8227
Celebrate the Valley is putting on the 5th Annual Taste of The Deerfield Valley(in Mount Snow, Vermont), which showcases over a dozen of top restaurants in the area. The event is slated for Friday, September 10th and Saturday, September 11th.
This year, for the first time, three-time World BBQ Champion and star of TLC’s BBQ Pitmasters Myron Mixon will be at year’s event to demonstrate his BBQ skills along with providing a private lesson and dinner on Friday night and a BBQ demonstration on Saturday morning.
Myron Mixon with Vermont Governor Jim Douglas
Here is Myron with the Vermont Junior Iron Chefs.
Per the site, “Myron will be traveling to Vermont with a one of a kind 30 foot trailer that includes a 6ft x 6ft Hog Cooker, 2500lb Shoulder Cooker and a 5 rack Rib Cooker.” I really don’t know what sounds better than mixing the incredible state of Vermont with BBQ and Myron Mixon.
Buy tickets here
Read more about the event here
See more of Myron Mixon at his site, Jack’s Old South, here
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