Kevin's BBQ Joints

Kevin's BBQ Joints Blog

Big Butz BBQ Sauce, Rub, and More Winners

Wow. We had 620 people enter the Big Butz BBQ Sauce Giveaway. Thanks so much to everyone for the great response (I guess it’s really a testament to how much people love Big Butz BBQ Sauce as well as Tom Porter).

I once again used Random.org to select the two winners. The two winners will get to select any two of the 5 sauces made by Big Butz BBQ Sauce and any two of their rubs…and as a bonus each will get 2 packets of Carolina Magic Sauce Mix.

Here are the two winners:
Scott Simpson (via Facebook entry)
Rachel Haro (@RachHaro via Twitter entry)

See below the prizes and if you’re one of the lucky winners please email me with your choices and I’ll have Tom ship them right out to you.

Here’s a list of their sauces:
1 Jar of Big Butz BBQ Sauce – Original
1 Jar of Big Butz BBQ Sauce – Hot
1 Jar of Big Butz BBQ Sauce – X-Tra Hot
1 Jar of Big Butz BBQ Sauce – Cranberry
1 Jar of Big Butz BBQ Sauce – No Butz

Here’s a list of their rubs:
1 6 oz. packet of Big Butz – Pig Pollen
1 6 oz. packet of Big Butz – Cow Pow
1 6 oz. packet of Big Butz – Chicken Dust

Here are shots of the prizes sans the No Butz BBQ Sauce as I didn’t have a photo:

Photo of sauces courtesy of Cyndi Allison


Pig Pollen (Pork Rub and Seasoning)


Cow Pow (Beef Rub and Seasoning)


Chicken Dust (Poultry Seasoning)

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

If you want to purchase some of Big Butz BBQ Sauce’s products you can HERE

Thanks so much to Tom from Big Butz BBQ Sauce for the great giveaway.

Posted in BBQ Giveaway on by kevin - Be the first to comment

Big Butz BBQ Sauce Giveaway

It’s not often that I get jealous of the potential winners for a giveaway that I’m having, but when you open your fridge and find you’re out of one of your favorite BBQ sauces (in this case it’s Big Butz BBQ Sauce X-Tra Hot), you start to get envious that someone (actually two lucky people) will be winners of a great prize package from Tom Porter at Big Butz BBQ Sauce. If you don’t know Tom, HERE is a piece I wrote about his sauces a little while back.

Above and beyond the fact that he makes incredible BBQ sauces and rubs/seasonings, he’s genuinely a good guy who is immensely supportive, especially within the BBQ community. There’s no reason you shouldn’t be following him on twitter .

OK, I could go on and on. So here’s the scoop:

The two winners will get to select any two of the 5 sauces made by Big Butz BBQ Sauce and any two of their rubs…and as a bonus each will get 2 packets of Carolina Magic Sauce Mix.

Here’s a list of their sauces:
1 Jar of Big Butz BBQ Sauce – Original
1 Jar of Big Butz BBQ Sauce – Hot
1 Jar of Big Butz BBQ Sauce – X-Tra Hot
1 Jar of Big Butz BBQ Sauce – Cranberry
1 Jar of Big Butz BBQ Sauce – No Butz

Here’s a list of their rubs:
1 6 oz. packet of Big Butz – Pig Pollen
1 6 oz. packet of Big Butz – Cow Pow
1 6 oz. packet of Big Butz – Chicken Dust

Here are shots of the prizes sans the No Butz BBQ Sauce as I didn’t have a photo:

Photo of sauces courtesy of Cyndi Allison


Pig Pollen (Pork Rub and Seasoning)


Cow Pow (Beef Rub and Seasoning)


Chicken Dust (Poultry Seasoning)

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

(1) Tweet (or Retweet) about the contest including @kevinsbbqjoints and @bigbutzbbq so we both can track it. (2) Post a comment about Why you should win on the facebook page for Kevin’s BBQ Joints. (3) Post a comment below about why you feel you should win this contest you will get an additional entry (so that’s up to 3 per day!).

To up your odds, you can enter every day.

The giveaway will run through Monday February 20th at Midnight Pacific and we will be randomly drawing the two random winners for the prize packages within the next two to three days.

If you want to purchase some of Big Butz BBQ Sauce’s products you can HERE

Thanks so much to Tom from Big Butz BBQ Sauce and of course, good luck to everyone!

Posted in BBQ Giveaway on by kevin - Comments (36)

Black’s Barbecue – Lockhart, Texas – Photos and Review

Black’s Barbecue, the oldest family-owned barbecue restaurant in Texas, was my second stop during my trip to Lockhart, TX.

I have had a good relationship with the Black family (doing a few contests) and wonderfully and unexpectedly they provided the meal pictured in the photos that follow at no charge. As such, I can’t give a review that isn’t tinged with that appreciation. Know that all of my thoughts are straight forward.

When you enter Black’s you are immediately presented with a serve yourself sides bar. This was not common with most BBQ joints that I went to, but seemed to work well with the overall set up where you get your sides on a tray then head to the meat cutters.

Here’s a closer look at the sides they offer:

Seriously, look at the size of that beef rib, it’s massive:

I had to give homage to Man Up Texas BBQ for this shot of me holding the beef rib for a BBQ porn shot (a quick side note that in any of the Texas photos of me holding a beef rib to the camera I have to say they inspired me to do this).

So I ended up getting a beef rib, a pork rib, brisket, turkey, and sausage.

The sides didn’t impress me much (they weren’t bad in the least bit, just not memorable), however to be quite honest, I really didn’t come there for them. They were beans, mac and cheese, potato salad, cole slaw, and black eyed peas.

Here’s a shot of one of their pits with briskets on it.

So what did I think? I loved the beef rib. It was the 2nd best I had during my stay in Texas. It was rich, tender, and unctuous. The brisket was pretty stellar too. It was incredibly moist and pulled apart easily (it didn’t crumble as sometimes happens when brisket is overcooked). It was definitely not overly smokey which is a concern I often had. Strangely (to me being a red meat lover), the turkey was a meat item that rose to the top. Really moist and intensely flavorful. The sausage in my opinion was mediocre. It was good, but just didn’t wow me at all.

I’d recommend Black’s without question and from talking to others that had recently been, it’s considered the most consistent on a day to day basis of the Lockhart BBQ joints.

Have you been? What are your thoughts?

Black's Barbecue on Urbanspoon

Posted in BBQ Joints on by kevin - Comments (2)

5 Great BBQ Joint Pics

Here are 5 more great BBQ joints from restaurants across the country


Photo of the Tipsy Texan Sandwich from Franklin Barbecue in Austin, Texas via Texas BBQ Posse


Photo of ribs from Butcher Bar in Queens, New York courtesy of Pigtrip.net


Photo of Community Q BBQ in Decatur, Georgia via The Georgia Barbecue Hunt


Photo of burnt ends from Southern Soul Barbeque in St. Simon’s Island, Georgia via Oshawa Ogre: News, Views, and BBQ’s.


Photo of Parker’s Barbecue in Wilson, North Carolina courtesy of BBQ Jew

Posted in Cool BBQ Pics on by kevin - Comments (2)

Wes Hagen – Clos Pepe Vineyards – My Favorite BBQ Joints – Volume 23

This week’s “My Favorite BBQ Joints” comes from Wes Hagen, the Vineyard Manager/Winemaker at Clos Pepe Vineyards which is nestled in the heart of the Santa Rita Hills of Santa Barbara County, California. Since the day I met Wes about 4 years ago at his vineyard for a semi-private tour I knew I was speaking to a man who not only had a deep knowledge and passion for wine, grape growing, and wine-making, but also a like passion for food and the way food pairs with wine. Because Clos Pepe is hands down my favorite producer of Pinot Noir (and if you tried one of their’s you’d be hooked instantly) I am especially honored that Wes accepted my invitation to participate.

Since Wes lives in an area of California that deems BBQ to be what many across the rest of the country would call ‘grilling’, he has stuck to his roots and provided places that serve up the best of ‘California BBQ’. Here are his favorite BBQ (grilling) joints in his words:

Hitching Post 2 – Buellton CA Even though I am a sauce, smoke and slow-cooking BBQ guy, I have to grow comfortable that the ‘BBQ’ on the Central Coast of California is *really* grilling. Now that we have that out of the way, I will say that hot-fire grilling over coastal red oak produces some of the best grilled meats in the world. I took a break from the HP2 after Sideways when the madness was still at a fevered pitch. But I have been returning at least once a month (I used to dine 2x a week) to the Hitching Post 2, and I do believe that Jesus (one of the main grill chefs) is the best griller in Santa Barbara County. He can do medium rare on a prime pork chop within a 1% level of perfection each time. Hard to get the center of that thick chop just barely opaque. Other faves include dry rubbed spare ribs, the grilled duck, the mushroom appetizer, and of course the filet mignon and the New York. For the trencherman, try the Rib-Eye medium rare. The chefs cook on the rare side, which is good, because the meat is so good you could eat it raw. Make sure to do a full lineup/tasting of the Hitching Post Pinot Noirs–a staple of SBC wine!


Photo of the Hitching Post II courtesy of Serious Eats

Jocko’s – Nipomo, CA Another grilling joint that we call BBQ, one of the oldest in the County. The menu describes a time, in the 40′s/50′s when a monkey used to serve drinks in the bar. It’s another place, like the HP2, where the décor is not nearly as important as the quality and thickness of the steaks. The portions are mammoth size–most of the meals could feed a small family. The grill chefs get it just right, and the prices are a little lower than the HP2. Jocko’s, though, is a Central Coast tradition worth a visit. My only issue is with their 3 oz Libby wine glasses. I’m a low-maintenance wine snob, but I do bring my own stems to Jocko’s. Great cocktails and the baseball cut Top Sirloin is a great choice.


Photo of Jocko’s courtesy of BBQ Guam

Here’s some more info on Clos Pepe:
Clos Pepe is a family-owned vineyard and winery set in the heart of the Santa Rita Hills of Santa Barbara County, California. Of the 29 acres planted in vines, 25 acres are planted in Pinot Noir, and 4 acres in Chardonnay. Pinot Noir is our passion. They make about 800 cases of Estate Pinot Noir each year, 100 cases of Chablis-style Chardonnay that is aged without the use of any new oak, and a few hundred cases of ‘Barrel Fermented’ Chardonnay using only older, ‘neutra;’ French oak barrels. ‘Clos’ (pronounced with a long ‘o’ and with no ‘s’, like ‘Klo’) is a French word that literally means ‘wall’. It describes the ancient stone walls that surround small, meticulously farmed (usually) Burgundian vineyards,rarely you will see a ‘Clos’ in other regions of France, such as Alsace, the Rhone, or Bordeaux. The term ‘Clos’ also denotes a winery in the same way as the words ‘Domaine’ or ‘Chateau’. So the name ‘Clos Pepe’ means Pepe’s Winery, or, more specifically ‘The Burgundian-style vineyard of a guy named Pepe’. Steve Pepe (pronounced ‘peppy’ like someone with a lot of energy) is our Vigneron – he oversees operations and tastes barrels and aging bottles to assure they live up to his strict quality standards.

Our current list of prodcuers, as of Harvest 2011, include Clos Pepe Estate, Arcadian, Ken Brown, Siduri, Loring Wine Company, AP Vin, Hall Wines and Roessler . All of these wineries vineyard designate their Clos Pepe wines.

You can purchase their wines as well as some merchandise HERE

You can follow them on Twitter HERE
You can check them out on facebook HERE

Posted in My Favorite BBQ Joints on by kevin - Comments (1)