Here are five BBQ joint pics to entice you to visit one in your neighborhood this weekend:
Photo of Lockhart Smokehouse – Dallas, TX
Photo of Nancy’s Bar-B-Q – Sarasota, FL
Van’s Pig Stands – Oklahoma
Photo of Sweet Checks Q via Pigtrip.net
Photo of Stiles Switch BBQ & Brew – Austin, TX
When I visited Smitty’s Market in Lockhart, Texas in November John Fullilove had indicated that something was in the works for a joint effort between ‘feuding’ family members from both Smitty’s Market and Kreuz Market. He didn’t say where, but it appears, per Addie Broyles from the Austin American Statesman that the new joint is going to be located in Bee Cave.
Photo of (from left) Keith Schmidt, Susie Schmidt-Franks, Chad Franks and John Fullilove courtesy of Rodolfo Gonzalez/American-Statesman.
It’s going to be called Schmidt Family Barbecue and they already have a static website HERE
Per Addie’s article, “Although most of the meats — brisket, shoulder clod, prime rib, smoked turkey, pork chops — will be prepared just like those at the Lockhart restaurants, Chad Franks says that they’ll buy sausage from both Kreuz and Smitty’s to serve at Schmidt Family Barbecue. The family is adding a bar so customers can order beer and wine to go with their barbecue, but don’t bother asking for a fork. The restaurant will be a spoons-only establishment, just like the motherships in Lockhart.”
Additionally, “They finally secured property across from Falconhead West subdivision, in a part of Central Texas that is booming with construction. They’ll break ground on their building, which is like a smaller version of the Kreuz layout, Chad Franks says, in coming months, but one major addition is a playground that will surely draw plenty of families with kids. Keith Schmidt says they hope to open in the first half of next year, before the “summer barbecue crowds” start coming in.”
Should be an interesting addition to the Austin BBQ scene. What are your thoughts?
Check out the entire piece HERE.
To stay ahead of the game when it comes to food in Austin follow Addie Broyles HERE
I don’t have the physical address yet, but here’s the rough location:
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I got it in my head a few days ago that I would take use my day off to hit as many BBQ joints in the Los Angeles area as I could. I will be doing individual reviews of each joint, but here are some pics from the day (one establishing photo followed by a food shot from each spot).
The first stop was Phillips Barbecue on Crenshaw Blvd.
Not more than 2-3 miles away is JNJ Bar-B-Que and Burgers.
If you head another few miles west you can find JR’s Barbeque in Culver City.
You’ll have to head a little south on the 110 for Jay Bee’s House of Fine Bar-B-Que.
I then headed up north on Avalon Blvd. past the 105 freeway to a new spot called Randolph’s Smoke House.
My last (and sixth) BBQ joint of the day was Spring Street Smoke House nestled in the southern part of Chinatown.
Thanks to the OC Weekly’s stick a fork in it and Newport Beach – Corona Del Mar Patch for letting me know about a new BBQ joint in Newport Beach, California that recently opened called DivBar.
From looking at their menu HERE you can see that they are sort of a hybrid. They have Baby Backs, Smoked Brisket, Beef Short Ribs, and Tri Tip (sort of scares me when I see this on any menu these days), but they also have a number of pizzas and other bar food which makes me wonder where the focus really is.
Photo of huge beef ribs via Yelp – Derek N.
Per stick a fork in it, the joint is located at the “old Josh Slocum’s location. If you don’t remember or rather not remember what Josh Slocum’s was, it’s the place Dennis Rodman used to own next to Joe’s Crab Shack in Newport Beach before it shuttered in 2005. Now the space at 2601 W. Coast Hwy. has become DivBar, a barbecue joint which advertises “chicks, cattle, and swine”. The owner is one Jeff Reuter of 3-Thirty-3 Waterfront, who offers ribs and other barbecue staples, but as hinted by this blog, also broasted chicken to the Duffy boat set. A proud and giant rooster statue stands on top of the roof and a pig is part of their logo. No hint if there’s a cow inside somewhere.
I do know that Orange County (especially Newport Beach) needs a good real deal BBQ joint, so hopefully this is it. I’ll be heading down soon to try, but let me know if you’ve been and what your thoughts are.
You can find it here:
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The main focus of this site is real deal BBQ and BBQ joints (not grilling), but here’s something I had to share. I never thought about spiral cutting a hot dog before tossing it on the grill, but it’s definitely something I’m going to try this weekend.
What are your thoughts? Have you spiral cut a hot dog or sausage before cooking it up?
Don’t know what the Brisketlab is? Well, Daniel launched Brisketlab, a recipe development series taking place during the summer of 2012. Incredibly (to his amazement) he sold 2,500 pounds of brisket in just 48 hours. Pretty crazy, huh? Of course this attracted the attention of the national media. Here are pieces by The New York Times, FOX News, and Grubstreet.
So when you have the time, be sure to check out all of Daniel’s projects at his site, but in the mean time, here are his favorite BBQ joints in his words:
“I don’t love that many places so the list is pretty short. I always prefer simplicity in BBQ and don’t care much for sauce. Here are my picks:
• Ribs at Cozy Corner in Memphis, TN
Yes, people go gaga for the cornish hens, but I think the ribs are the real winner here. In fact, they probably rank as my favorite ribs to date. When you get the perfect bite, they have a fat as silky as fatty brisket. Unexpected, but truly wonderful.
Photo of Cozy Corner via The Commercial Appeal
• Turkey at Lexington #1 in Lexington, NC
People rave about the pork. I think that’s because they haven’t tried the turkey breast. We’ve always been told that turkey is gristly, dry meat. We’ve been taught wrong.The simplicity of the all salt rub paired with oak and hickory is mind blowing. No sauce needed or wanted, this birds juicy enough already.
Photo of Lexington #1 BBQ via Teenage Chowhound
• Chopped Mutton at Old Hickory Bar-B-Q in Owensboro, KY
First, I’ll say, I love mutton. It’s funky, gamey, and incredibly flavorful. And while Moonlight seems to be the fan favorite, Old Hickory is my personal pick. Their mutton stands above others I’ve had, and is best served, I think, wish a side of burgoo and sweet tea.
Photo of Old Hickory Bar-B-Q via Full Custom Gospel BBQ
• Fatty Brisket at Louie Mueller’s in Taylor, TX
Louie Mueller’s holds double importance for me. It was the first piece of brisket that made me say ‘WOW!’ and is, coincidentally, some of the best in America. They’re legends at what they do, and have been able to hold tight to tradition and technique while others have slipped. They are, in my opinion, what Texas BBQ is about.
Photo of Louie Mueller Barbecue (Fatty brisket at lower portion of photograph) via Roadfood.com
Here’s some additional information on Daniel:
Daniel Delaney is a food media producer and entrepreneur, who, after finishing a street food thesis at The University of the Arts, launched VendrTV, a weekly web video series about street food. “On a mission to find the best street food around,” Dan and his crew set out to discover mobile eats from Maine to Santa Monica, and everywhere in between. In addition to profiling the best street carts across America, the show has also featured web celebrities including Gary Vaynerchuk, Veronica Belmont, and Jake & Amir. 2011 marks VendrTV’s 2nd anniversary and its 90th episode and counting. Dan is currently developing a television show, and working on his first book, both about street food. After recognizing a difficulty in staying informed about New York’s food events, Dan launched Eater’s Digest, a weekly email newsletter which aggregates and centralized all food-related activities happening in and around New York City. In 2011, Dan made his New Year’s resolution to learn about new foods through a daily web series called WTF: “What’s This Food?”.
If you’re a BBQ fan and live in Los Angeles, there’s no doubt know of Bludso’s BBQ in Compton. It’s either one of your top spots on your “best of” list or on your ‘must visit’ list. I’ve been (it doesn’t disappoint) and owner Kevin Bludso couldn’t be a nicer guy.
Photo of Kevin Bludso via Yelp
Well it looks like he’s joined forces with the guys from the upscale burger and beer joint The Golden State (on Fairfax) Jason Bernstein and James Starr to put a BBQ Joint in the location where Mark Peel’s Tar Pit once resided (see map below).
From an article in the LA Times (link below), “The menu “in its soul will be the same menu as Bludso’s,” says Starr. That means Bludso’s brisket, ribs, chicken and hot links. “And a few more items.” They are also trying “to focus all our attention on trying to create a beer list and a cocktail list that go well with barbecue,” Bernstein says. “We’re really trying to examine what that would be. The goal is to have everything really curated and not have a kitchen sink cocktail list of 30 things. Just a handful of really simple, well done cocktails.”
Photo of Bludso’s BBQ via Yahoo! Local
You really can’t beat the combo of great BBQ and craft beer. We definitely wish them good luck and can’t wait to visit when it opens.You can see the piece on the LA Times blog HERE. Updates will be coming as I get more information.
Here’s a link to the new spot:
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Here’s a great video showing (4) contestants attempting to complete Smoke City Market’s “Are You Texas Enough” BBQ eating challenge. You have one hour to eat 1/2 lb. Moist Brisket, 1/2 lb. Lean Brisket, 1/2 lb. Pastrami, 1 Beef Rib, 1/2 Chicken, 1/2 lb. Turkey, Full Rack of St. Louis Spare Ribs, 1/2 Beef Sausage Link, 1/2 Beef Jalapeno Cheddar Sausage Link, along with a small side of Mac and Pit Beans.
Do you think you can do it? If so, you’ll get your $ 70.00 back along with a t-shirt, a photo on the “Hall of Fame” and 10% for an entire year at their restaurant.
Smoke City Market is located in Sherman Oaks, California. You can follow them on Facebook HERE and twitter HERE. Here’s a map to their location:
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I’m really excited about this week’s contributors to “My Favorite BBQ Joints”. Harrison Sapp and Griffin Bufkin are the men behind the incredible Southern Soul Barbeque in St. Simons Island, Georgia and two hard working guys who you can’t help but be happy for their success in BBQ. If you haven’t heard of two of them or Southern Soul, you should know that they serve 12+ hour Hardwood-Fired, Slow Smoked Pig, Rib, Turkey & Chicken, Sausage and Beef Brisket, Complimented by a choice of four distinct Homemade Barbecue Sauces and served up with some great Southern Soul Side Dishes such as Hoppin’ John, Collard Greens, Award Winning Brunswick Stew and Cast Iron Skillet Cornbread. To top it off they feature scratch-made Pimento Cheese. The restaurant is nestled on the beautiful Saint Simons Island off the Scenic Coast of Georgia.
Here are Griffin and Harrision’s favorite BBQ joints in his own words:
“About once a month we’ll take a road trip up the coastal highway to Whitemarsh Island to load up on 5 gallon buckets of Savannah Bee Honey at the source. Right across the road before you take the bridge onto Tybee Island is Wylie’s Championship BBQ. Wylie and Janet are veterans of the professional BBQ circuit as well as two of the friendliest and down to earth folks you’ll ever meet, and Wylie’s is where we stop to grab some lunch and catch up with our friends. The slow smoked BBQ plled pork with “better than sex sauce” is simply perfection…and don’t forget to get a side of sweet potato casserole.
Photo of Wiley’s Championship BBQ
When we have business in Atlanta we’ll always try to stop in to see Johnathan and Justin, the two brothers responsible for Fox Bros BBQ. For my money the best BBQ in and around Atlanta GA. These Texas boys know how to pile it on, from their take on the classic Frito Pie, to the infamous short rib. But the star of the show is the beef brisket done right. Slabs of slow smoked, juicy beef with one of the most beautiful smoke ring you’ve ever seen.
Photo of Fox Bros. Bar-B-Que
Like the kid in a candy shop, the experience of being an adult in a butcher shop is one you must experience. At Cochon Butcher, a New Orleans boutique meat market that is owned and operated by a couple of James Beard Award winning chefs, they know the craft of cured meat. House-made andouille and boudin sausages, mortadella, hams, duck breast pastrami..everything is homemade from the hot dogs to the sauerkraut. W’ell take a 1/2 pound of everything!
Photo of Cochon Buther courtesy of Blackened Out
We drove across the country two summers ago to tape BBQ Pitmasters. Along the way through the Texas hill country we made the BBQ pilgramage to the storied Kreuz Market in Lockhart. First rate brisket and sausage. The real thing.
Photo of Kreuz Market courtesy of Full Custom Gospel BBQ
If you ever find yourself in the port city of Brunswick Georgia (home of the southern smokehouse staple, Brunswick Stew) you must drive directly to Willie’s Weenee Wagon. A roadside carry out hotdog stand that has mastered the art of the pork chop sandwich. Thinly sliced and griddled pork steak and onions on a buttered kaiser roll with the house yellow mustard sauce and pickles. The sweet tea is legendary.”
What are your thoughts on this great Southern BBQ list? Have you been to any of these spots? Let me know.
For this week’s selection of BBQ Joint pics I decided to double the usual amount. As the summer moves on I’m going to try and do this once a week to inspire people to get out to your local (or local when you’re traveling) BBQ joint for a great meal.
Salt Lick Bar-B-Que – Round Rock, TX
Photo of Lockhart Smokehouse, Dallas, TX
Photo of Flaggstead Smoke House – Farmington, CT via Roadfood.com
Photo of Katy Trail Ice House – Dallas, TX via Full Custom Gospel BBQ
Photo of Sweet Cheeks Q – Boston, MA courtesy of Pigtrip.net
Photo of Smoke City Market – Sherman Oaks, CA
Photo of Jim N’ Nicks BBQ – Jasper, AL via Man Up Texas BBQ
Photo of Daisy Mays BBQ – New York, NY courtesy of Pigtrip.net
Photo of Black’s Barbecue – Lockhart, TX
Photo of Smoque BBQ – Chicago, IL via Full Custom Gospel BBQ
