First Impressions: Corkscrew BBQ (Spring, TX)
2020-03-09
We thought Corkscrew BBQ in Spring, TX would be a good little trip from Houston. Once we got there, we realized that we didn’t budget nearly enough time for the trip.
First Impressions: Terry Black’s Barbecue (Austin, TX)
2020-03-08
Arriving at Terry Black’s Barbecue during dinner time led to a thirty-minute wait. It also led to an opportunity to notice a few things about the place.
First Impressions: la Barbecue (Austin, TX)
2020-02-20
la Barbecue in Austin, TX shares a building with an Quickie Pickie, a combination that gives off the feeling of a high-end gas station mini-mart.
Manic Kentucky Barbecue Adventures: Monroe County Shoulder at The Smokey Pig in Bowling Green
2018-08-05
There are plenty of regional variations in American barbecue. But there might not be a stranger style — or one that’s more difficult to make — than Monroe County Pork Shoulder from Monroe County, Kentucky.
What Leonard’s Pork Volcano Taught Us About Being “Memphis Famous”
2017-12-29
Leonard’s Pit Barbecue is one of the oldest and “top” spots in one of America’s barbecue capitals, but it has very little national hype. We went to find out why.
Manic Kentucky Barbecue Adventures: A Fiery Welcome to Roy’s Bar-B-Que in Russellville, KY
2017-03-05
It was well past sundown when the Ford Ranger rolled up to us in the shadows behind Roy’s. All the employees were gone, and we definitely weren’t supposed to be there. The headlights turned off & the truck crawled closer, like a predator stalking prey.
Ghost Pit Tour: Mr. BBQ & More (Grand Rivers, KY)
2016-05-27
We didn’t make it to Cy Quarles’ Mr. BBQ & More before it closed for good, but we did find the chance to practice some barbecue anthropology.
Tops Bar-B-Q: Home of the Barbecue Cheeseburger (Memphis, TN)
2015-08-26
We like barbecue. We like cheeseburgers. In Memphis, the Tops Bar-B-Q franchise is known as the place to go for a barbecue cheeseburger.
The Road to Fargo’s Pit BBQ (Bryan, TX)
2014-08-27
You get to towns like Bryan, Texas by driving long miles. You drive past grazing cattle. You drive past trees of oak and mesquite. You drive past the ingredients, what the barbecue is made of.