Kevin's BBQ Joints

Kevin's BBQ Joints Blog

Ed’s Place – Hamburgers – Taylor, TX

You already know I love BBQ and of course with this blog I plan to provide as much insight into the world of Texas BBQ from my new perspective (as well continued news and reviews for BBQ across the country), but I’m also a food lover at heart and one of my guilty pleasures is a good hamburger.

Little did I know that nestled in a beer bar just behind Louie Mueller Barbecue was a burger joint putting out top notch burgers that rivaled the ones I loved in California.

A basic hamburger is only $ 4.25 and cheeseburger is $ 4.50, but if you are more ambitious (which I was as you can see below), you have to fork out a whopping $ 5.50! Seriously? Is there a better deal for a mouth-watering, life-changing, fill yourself up for hours and hours cheeseburger? I highly doubt it.

I know they use a flat top, which I feel is key to the great flavor, and from what I’ve heard (you can’t see the production as it’s back in a room behind the bar) they butter the buns and toast them perfectly on the flat top as well. There is no fryer so you can’t get fries or onion rings (only chips), but really all you need is a burger (or two) and a beer (just two bucks).


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5 Great BBQ Joint Pics

For your Friday visual enjoyment, here are (5) BBQ Joint Pics from joints across the country.


Vandy’s Bar-B-Que – Statesboro, GA courtesy of Griffin – Southern Soul Barbeque


Podnah’s Pit Barbecue – Portland, OR courtesy of Man Up: Tales of Texas BBQ


Wilson’s Holy Smoke BBQ – Fairfield, CT courtesy of Pigtrip.net


J.D.’s Barbecue – Woodstock, GA courtesy of The Georgia Barbecue Hunt


Fette Sau – Brooklyn, NY courtesy of Grilling with Rich

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Taylor Cafe – Taylor, TX – Photos

I visited The Taylor Cafe yesterday to get a chance to try some brisket and sausage. The seat next to Vencil Mares was available so I got a chance to talk to him for about a half an hour while I ate. I’ll be writing up a review as well as notes on my conversation, but wanted to get you some photos.

Brisket and Turkey Sausage:

The hand-written menu:

Vencil’s office in the back of the BBQ joint:

Here’s the view from below the underpass:

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Southern Soul Barbeque – BBQ Sauce Giveaway

Griffin and Harrison from Southern Soul Barbeque in St. Simons Island, GA have teamed up with Kevin’s BBQ Joints to give away (3) sets of their small batch craft BBQ sauces that are now available to the public via their website HERE as well as a few featured local and regional retailers.

Three random winners will receive the following 4-Pack of Sauces from Southern Soul Barbeque to include:

-1 Bottle of Sweet Georgia Soul
-1 Bottle of Low Country Soul
-1 Bottle of Hot Country Soul
-1 Bottle of Red Swine Wine

The giveaway will run through Monday October 3rd at Midnight Pacific.

There are (4) 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 tweet I just entered the Southern Soul Barbeque Giveaway @kevinsbbqjoints), (2) Post a comment about your favorite type of BBQ Sauce below this blog post, (3) Post a comment about your favorite type of BBQ Sauce on the facebook page for Kevin’s BBQ Joints here on the post announcing this contest, or (4) Retweet any post I tweet this contest.

To up your odds, you can enter every day and up to (4) times a day (if you do all of the above). I will be drawing the lucky winners later next week.

If for some reason you haven’t heard of Southern Soul Barbeque before, here’s some additional info:
See them on BBQ Pitmasters Season 2
Here they are at the McGladrey Classic Inaugural BBQ Throwdown: Harrison Sapp vs. Myron Mixon
The Secret South – Garden and Gun Magazine
Southern Soul Barbeque on facebook HERE
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. Good luck everyone!

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Larry Gaian – My Favorite BBQ Joints – Volume 20

If memory serves me correctly Larry Gaian was one of the very first people I met when I first joined the wonderful world of twitter. At that time he was already deeply entrenched in the world of social media and had quite a following.

Larry loves to write about food, especially when it’s cooked outdoors on one of his 13 barbecues or grills. He spends most of his time developing recipes and BBQ tips for his blog The BBQ Grail. His recipes and cooking tips regularly appear on popular blogs, websites, newspapers and several popular cookbooks in the United States and Canada. Larry is currently the editor of Pork, Knife and Spoon the official blog of the National Pork Board

I’m honored that Larry would participate in this week’s ‘My Favorite BBQ Joints‘. Here are his favorites in his words:

Dinosaur BBQ in Rochester, New York is the BBQ restaurant I judge all other BBQ restaurants by. I had been using Dinosaur BBQ’s rubs with wonderful success, long before I had a chance to visit there a few years ago while on a business trip. I knew, almost immediately, I was going to love this place. With very few exceptions if there are several BBQ pits and pile of wood visible when you walk up you in for a great meal. And Dinosaur proved this, hands down. The food was exceptional, the service top notch. Chef John Stage has created a first rate dining experience without loosing the real down home BBQ feel that is necessary for a real BBQ restaurant.


Photo of Dinosaur BBQ courtesy of urbanblitz’s posterous

Phat Matt’s BBQ in Oakland, California is my favorite BBQ joint in the whole wide world. Phat Matt’s BBQ has everything a BBQ joint should have. A real wood smoker, great food and the friendliest and most awesome owners is what makes this my favorite place. Matt and Charlotte Gonzales have created the perfect place to enjoy good food with good friends. The only negative for me is that I have to drive 90 minutes to eat there. The brisket is always fresh, moist and has an amazing bark that you can’t get in most places. And if sodium intake is a concern for you, they use their own “salt free” rubs. Make sure you save room from pecan pie and peach cobbler.


Photo of Phat Matt’s brisket
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Additional Photos – Saturday BBQ with John Mueller

Heading out to Austin to do some work at the BBQ joint location, but wanted to give you some more photos from our BBQ yesterday. Even though John wasn’t 100% pleased with the brisket the rest of us ate until we stuffed ourselves and enjoyed it thoroughly.

These first three shots are of John’s neighbor Ernie’s appetizer which consisted of large jalapenos stuffed with cream cheese and little smokies then wrapped with bacon:

Off to the right is a breakfast sausage that mysteriously disappeared after the peppers left the smoker:

The finished peppers:

Here are some additional shots of the briskets and pork shoulders on the smoker:

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Hill’s Lexington Barbecue – 60 Years in Winston-Salem, NC

Having traveled twice a year for I don’t know how many years to High Point, North Carolina I have a strong affinity towards Carolina barbecue; especially “Lexington” barbecue.

Here’s a great piece by Jan Warston the iconic Hill’s Lexington Barbecue in Winston-Salem.
Photo courtesy of Jan Wharton

“When Joe and Edna Hill moved to Winston-Salem in 1947, people were driving to Lexington to get barbecue. Lexington was the Hills’ hometown, so they decided to bring Lexington-style barbecue to Winston-Salem.

In 1951, the couple opened Hill’s Lexington Barbecue on Patterson Avenue just north of the city limits. Eventually their son, Gene, and his wife, Sue, came to Winston to help with the restaurant.

The restaurant recently celebrated its 60th anniversary, and now a third generation of the family helps to run the business. J.R. “Slugger” Hill, Gene and Sue’s son, manages the restaurant and Sharon Schroderbek, one of their four daughters, keeps the books. “We are still family-owned and run,” Sue Hill said.

Hill’s Lexington Barbecue’s sauce is thin and red, with a “sweet and sour tang.” Customers as far away as Statesville take the sauce home by the pint or more. The restaurant’s sauce was recently selected as the best in North Carolina by an online magazine for Toyota owners.

Pork shoulders are pit-cooked each day over mostly hickory hardwood. The meat is then cut to order, either chopped, blocked, or sliced, on a well-worn chopping block and sauced in the restaurant’s kitchen.”

Read the rest of the piece from the Winston-Salem journal HERE

If you want to stop by Hill’s Lexington Barbecue you can here:

View Larger Map

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Saturday BBQ with John Mueller – JMueller BBQ

Here are a few shots as John preps the 5 briskets and 2 pork shoulders we’re cooking today with coarse ground black pepper and kosher salt. The first shot is just one of many I’ll post of his neighbor Eddie’s custom pit. Home-made sausage is on the menu as well, but won’t be put on until much later. Should be a good day of BBQ in Taylor, TX.

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First Day in Texas – Pictures

It’s my second day here in Texas working for John and his soon to be open BBQ Joint JMueller BBQ has come to an end, but I wanted to put up some photos from yesterday, my first day along my journey. Along with updates on the opening of John’s place I will be adding pics of BBQ (and ‘not’ BBQ) from in and around Central Texas.

Here’s just a shot from the window of my plane as I left Burbank, CA.

The outside of Louie Mueller Barbecue:

An interior shot of Louie Mueller Barbecue:

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JMueller BBQ – September 22nd Update

I’ve been here in Texas just over 24 hours and have had what most people would call a ‘baptism by fire’ when it comes to the restaurant business. John has let me tag along for everything from product purchasing to making sure the BBQ trailer is up to par for the city of Austin. Well today we got word that we didn’t pass inspection due to a new rule about placement of propane tanks.

That sets us back past our hopeful opening date of Monday September 26th. We’ll be going for another inspection the week of the 26th and if all goes well after our fixes (which we believe it will) we’ll open shortly thereafter. It’s frustrating, but there’s not much we can do. I will continue to update daily on the progress of JMueller BBQ as well as posting later today with pics from my 1st day in Texas which included stops at two iconic BBQ locations (Louie Mueller Barbecue and The Taylor Cafe).

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