Pulling back the curtain on a classic Texas BBQ sauce Growing up in Austin in the 90’s and 00's, there wasn’t great barbecue around. We would have to drive to Taylor or Lockhart for the classic meat market style joints to get the best brisket but multiple times a year…

We’re back to in-person, outdoor, barbecue classes this summer Clayton and I took a trip to Texas A&M recently to pick up a goat from the Rosenthal Meat Science Center to run some specials at the truck. We also got a great tour of the facilities from Ray Riley. I’d…

There are no baaaaad cuts Receiving a whole animal and breaking it down for barbecue is one of my favorite things on the planet. Taking what was once this grass-to-meat conversion machine that comes to us as a completed puzzle, and we have to figure out how to take it…

A staff retreat to our pig ranch showed us where our meat really comes from A while back our team took a retreat to the ranch where we source our hogs. Loncito Cartwright and his family have had their ranch at Mt. …

smoke em if you got em A few months ago I was working a lunch shift with Jazz at the food truck and a guest chatted us up and handed us a couple packs of Early Bird gummies, a full spectrum CBD product. Both of us having “some experience” with…

2 lamb breast 1 jar LeRoy and Lewis Dalmatian Rub 1 onion, diced 4 stalks of celery, diced 2 carrots, peeled and diced 2 16oz Guinness draguht beers 2 TB dried thyme 1 1lb bag frozen peas 1/2 C heavy cream, separated in 1/4s 5 lb yukon gold potatoes 1/2 lb butter, separated into 1/4s 1 C cream Season the lamb breasts liberally with L&L Dalmatian Rub. Smoke at 275 for 2–3 hrs or until 145–150 internal temperature.

The most magical part about barbecue comes from transforming through long hours in the smoker, a tough and oddly shaped piece of meat into a beautiful, tender, juicy, barky brisket. This happens with pulled pork, our beef cheeks, barbacoa, and maybe most impressively, our Meatball Sausage. In our latest Patreon…

How to select, season, smoke, and slice Texas’ signature meat In our latest series of Patreon videos, we break down everything about our brisket process and try to answer some common questions about how to tame this seemingly mystifying cut of beef. We cover it all. Sourcing, trimming, seasoning, cooking…

This week I’ve been reflecting on a year of coronavirus in our lives. At every scale, it flipped our world upside down. We’ve been worried for an entire year about our health, our families, our industry, and our economy. A year ago as we cancelled all of our foreseeable events…