Kevin's BBQ Joints

Kevin's BBQ Joints Blog

Pittsburgh Steelers – BBQ Dinner – Angelo’s Barbecue

After posting the story on which BBQ joint Ben Roethlisberger took his lineman out to on Wednesday night in Fort Worth here, I got a ton of emails and texts asking what they had to eat. So I did a little more BBQ investigative reporting and was lucky enough to get the scoop from Jason George, grandson to the founder of Angelo’s Barbecue, Angelo George.

Photo courtesy of Michael W. from Yelp

Jason said, “The guys must have been watching their weight as they only had:
8-large Rib plates/ with nearly a pound on each and all the sides
5 lbs Ribs
3 lbs Beef Brisket
3 lbs Sausage
8 Sandwiches
and extra sides of Beans, potatoe salad, & cole slaw

I’m guessing with sides that is almost 24 lbs. of food, so with the 12 total people at that table the easy math shows each Steeler ate 2 lbs. That’s a healthy amount of BBQ goodness.

Photo courtesy of Full Custom Gospel BBQ

Here’s some additional information about Angelo’s:

In 1958, Angelo George created a dry rub with a unique mix of herbs and spices that gave the meat at his legendary “Angelo’s Bar-b-que” restaurant a special, one-of-a-kind flavor. Today his son, Skeet George, and grandson, Jason George, continue the tradition with a variety of savory seasonings perfect for virtually any meat or vegetable. When Angelo first opened the restaurant, there were only four dining tables, a stand-up table and an ordering counter, which added up to as much of a beer joint as a restaurant. He operated his business with his wife, June, his brother, Orville, who passed away in 1984, and his son, Skeet. When Angelo passed away in 1997, at the age of 71, he and his son Skeet had built the business into the renowned and thriving gathering spot it is today.

Angelo’s has become world-famous, and the cozy atmosphere is part of the reason. On first sight, the White Settlement location stands out from other Westside restaurants with its exterior wood paneling and unassuming structure. Once inside, the place is like a hunting lodge filled with friends. Trophies, such as bears, deers, elks, caribous, exotic displays of fish and a buffalo garnered from the George’s hunting and fishing trips greet visitors along with the smell of hickory smoked meat that fill the dining rooms.

The restaurant has been documented thoroughly by nearly every food critic in the region and some nationwide, including publications such as American Way, Texas Monthly, the Fort Worth Star-Telegram, the Dallas Morning News, Texas Highways, Chile Pepper Magazine, Esquire, Home and Garden, Southern Living, the New York Times, Gourmet Magazine and others, many of which have bestowed on it a long list of accolades. Angelo’s was even featured on “FoodNation with Bobby Flay” in June of 2003.

When it comes to summing up such a vital part of Fort Worthians’ eating rituals, a Texas Monthly review said it best. “Barbeque joints may come and go, but this one is here to stay. Angelo’s, which has been around since 1958, has become the yardstick against which all newcomers are measured.”

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BBQ Video – Payne’s Bar-B-Que – Memphis, TN

I’ve been dying to go to Payne’s Bar-B-Que (and will when I’m in Memphis this spring), but after John T. Edge described it to me this week here, I became more enamored and knew this is a ‘must stop’ BBQ location.

If you want to get a great look at it first hand (and get extremely hungry), check out this video by David Darnell of AppealTV:

Photo of Payne’s courtesy of James Boo from Serious Eats (I’ve used this photo before, but it really sums up the Payne’s pulled pork sandwich)

Have you been to Payne’s Bar-B-Que? Would love to know your thoughts.

You can find it here:

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Southern Soul Barbeque – Sauce, Rub, and Gear Giveaway

The good folks at Southern Soul Barbeque in St. Simons Island, GA have teamed up with Kevin’s BBQ Joints to give away some awesome BBQ goods. One random winner will receive the following from Southern Soul Barbeque:

-3 Bottles of “Southern Soul Sweet Georgia Brown BBQ Sauce”
-2 Jars of “Southern Soul Dust” Butt Rub De-Luxe
-2 “Southern Soul Barbeque” Hats
-2 “Southern Soul Revival” Commemorative Tee Shirts.

Total prize value $ 115.00

You can see examples of all of their items they sell here

The giveaway will run for one week (through Friday February 11th).

There are (3) easy ways to enter. All you have to do is ONE of the following:

(1) Tweet about the contest including @kevinsbbqjoints so I can track it (or simply retweet I just entered the Southern Soul Barbeque Giveaway @kevinsbbqjoints), (2) Post a comment about your favorite type of BBQ below this blog post, or (3) Post a comment about your favorite type of BBQ on the facebook page for Kevin’s BBQ Joints here on the post announcing this contest. To up your odds, you can do this every day (one entry per day though). We will be drawing the lucky winner on Saturday February 12th and announcing it that day.

If for some reason you haven’t heard of Southern Soul Barbeque before, here’s some additional info:
BBQ Pitmasters Season 2
The McGladrey Classic Inaugural BBQ Throwdown: Harrison Sapp vs. Myron Mixon
The Secret South – Garden and Gun Magazine
You can see the footage of their appearance on Diners, Drive-ins and Dives here

Thanks so much to Griffin and Harrison at Southern Soul Barbeque for putting together such an incredible prize package. Good luck everyone!

Enter here:

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Ben Roethlisberger takes linemen out to Angelo’s Barbecue – Fort Worth, TX

If you’re in Fort Worth for the Super Bowl and had heard that the Steeler’s Quarterback, Ben Roethlisberger took his linemen out to a BBQ dinner last night, but didn’t know where, look no further. According to credible sources, he took them out to Angelo’s Barbecue in Fort Worth. Not a bad choice.

Photo of Angelo’s Barbecue courtesy of Dave Hensley

I am still waiting to hear back as to what was eaten (you have to assume it was a ton of BBQ), but you can see what he did after eating here.

Photo of Ben courtesy of Big Ben’s BBQ

On another BBQ note, you may not have known it, but Ben has his own BBQ sauces (mild and hot) as well as Hot sauces (hot and spicy). You can see them here.

Get directions and reviews of Angelo’s here

Visit Angelo’s here:

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BBQ Video – Snow’s BBQ – Lexington, Texas

After getting the nod as ‘best barbecue in Texas’ in Texas Monthly’s ‘The Top 50 BBQ Joints‘ in June 2008 Snow’s BBQ has become a pilgrimage for the BBQ faithful. I haven’t been, but it definitely on my list of stops when I get out to Texas (one thing to note is that they are only open on Saturday’s and that’s only until the meat runs out).

So if you haven’t been, but want to feel like you have, check out this great detailed video of a visit to Snow’s BBQ by Sambamaster:

Photo of Ms. Tootsie Tomanetz courtesy of LeAnn Mueller Photography

Would love to know if you’ve had a chance to sample Snow’s BBQ and what you thought of it.

Stop by yourself when you’re in Lexington (Texas) here:

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John T. Edge – My Favorite Joints – Volume 3

For my third installment of ‘My Favorite Joints’ I am extremely excited to have the BBQ Joint picks from John T. Edge. If you’re not familiar with John, he is well known as a writer, educator; Director, Southern Foodways Alliance; Contributing Editor, Gourmet; Columnist, Oxford American; Columnist, New York Times.

Photo of John courtesy of Yvonne Boyd

There’s more information about John at the end of this post, but here’s his detailed contribution:

“Happy to riff. I love Payne’s on Lamar in Memphis. It’s not my fave. I have no one fave. But I dig it.

I can still recall my first visit to Payne’s, set in a former filling station on Lamar Avenue in Memphis. It was 1995. Smoke hung in the air like a fog. The interior at Emily Payne’s barbecue joint was bare, with all the physical and acoustical charm of an elementary school lunchroom. A few booths hugged the side of the building where the grease pits once were. Behind the counter I could hear the whack, whack, whack of a cleaver on the cutting board.

Photo of Payne’s courtesy of James Boo – Serious Eats

The sandwich was huge. Despite a bun the size of a Cadillac hubcap, little bits of smoke-blackened pork shoulder had escaped their white bread trappings and were scattered about the flimsy paper plate. The tomatoey sauce brought with it the welcome heat of red pepper. Scattered here and there were shards of coleslaw that was assertive in its own way, tasting of vinegar, mustard, sugar, and black pepper.”

For the remainder of his choices, John pulled out his BBQ picks from his piece he did in Garden and Gun here

BBQ eats from list:

Catfish of Pork – B.E. Scott’s Bar-B-Que
Lexington, Tennessee – 731-968-0420
Ricky Parker, longtime owner and pit master, calls it the “catfish.” Says it’s the tenderest cut from the tenderloin of a hog. No one argues anatomy and genus with Ricky. They just step to the window and name the part of the hog—shoulder, belly, ham, or, yes, catfish— they want pulled for a sandwich.

Photo of B.E. Scott’s Bar-B-Que courtesy of Whitney Harper – Roadfood

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Holley’s BBQ – Oklahoma City, OK

Been wanting to hear more about Holley’s BBQ in Oklahoma City, Oklahoma and finally was forwarded this review by Tim Wall of

Photo courtesy of Eat Around OKC

I’ve heard that the ribs are good, but from this review you can see that the pulled pork is what it get. From the article, “The pulled pork at Holley’s is very moist and flavorful. It seems to be more heavily seasoned than some varieties with a deep, rich color and a little kick. Out of everything I’ve tried at Holley’s, I like the pulled pork the best. I’ve also sent some other people to Holley’s on the pulled-pork recommendation and they’ve all had good things to say.”

Photo courtesy of Eat Around OKC

You can read the entire piece here, but let me know if you’ve stopped by and what you think of it.

You can find it here:

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Meat Water – When “Just Plain Water” is Not Enough

Thanks to Monica Garske from AolNews for clueing me in to the next logical step in the world of designer water, Meat Water. Yes, meat water. Of course it would make the most sense to have a Texas BBQ Flavor. Here’s a shot of the bottle below:

Here’s the scoop on the BBQ flavor, “YEE-HAW! They got BBQ from St. Louis and Kansas City; from North Carolina and Tennessee. But they ain’t got the beef! Using genuine Texas longhorn steer to inspire the flavor of this beverage, we sloooooooooow-cook it until it’s so tender, it just slides down your throat. Which is exactly how a drink oughta be! Raise serving temperature to release massive flavor!”

Here are their primary flavors:
Beef Jerky
Beef Stroganof
Cheese Burger
Chicken Teriyaki
Dirty Hot Dog
Fish’n Chips
Hungarian Gulash
Italian Sausage
Peking Duck
Tandoori Chicken
Texas BBQ
Wiener Schnitzel

See the entire article here

Play their Meat Water memory game here

Follow them on twitter here

BBQ Video – Smitty’s Market – Lockhart, TX / City Market – Luling, TX

Here are two great videos from Andrew Landry that show a first person point of view visit to two iconic BBQ joints:

Video – City Market – Luling, TX

Photo of City Market courtesy of H-Town Chow Down

Video – Smitty’s Market – Lockhart, TX

Photo of Smitty’s Market courtesy of Man Up: Tales of Texas BBQ

If you’ve been to either of these joints I’d love to know your thoughts.

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Bigmista’s Barbecue Catering – 1st Visit – Review

I finally got the chance to meet up with Neil Strawder from Bigmista’s Barbecue Catering and try his BBQ. I have been friends with him for a while now(via twitter, facebook, and emails) but having moved up to Ventura it was difficult to coordinate.

I got to the farmer’s market early so I could have a chance to talk with Neil and meet his crew (today it was Blondie his other bbq partner in crime and ‘rib whisperer).

Prior to sitting down together he plated me up what he called ‘the big ass meat plate’ (brisket, pulled pork, ribs, red hots, and turkey). There was also some Pig Candy which I’ll get into later. From the first few minutes it was apparent that Neil took BBQ very seriously and was excited about competing this year around California and at some events outside of the state. He seemed really happy with his profession and we joked about BBQ excursions he had been on as well as BBQ people that we both knew (I did less talking as I was stuffing myself with great BBQ).


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