Friday, March 4, 2011

BBQ in the News

Joe Cotten's BBQ is a legend in Texas. It's been around for 65 years, and the permanent Robstown location has been open since 1968. Sadly, on Wednesday night that building was burnt to the ground. I was sad to have never made it there to try the 'cue, but they vow to reopen.

Franklin BBQ in Austin will close the best barbecue trailer in Texas for good this Sunday and will reopen on March 12th in their new location on 11th St. just a couple miles south.

A Houston police officer, who was competing at the recent Stock Show BBQ competition in Houston, was arrested and fired after tossing some tear gas into a competitor's tent. Talk about sportsmanship.

Robb Walsh is looking for some help to identify this BBQ joint.

He thinks it might have been in San Antonio. I wonder if it's related to Fresh Air Bar-B-Que, which opened in 1929 in Jackson, Georgia.

The Observer reports that a couple of former Randy White's BBQ servers have filed for sexual harassment after working for several months at the Mesquite location of the local mini-chain.

Thrillist Dallas just featured the Q Card and my side project Meat Soap in the same week. Get the Q Card for great BBQ savings across the state. Get Meat Soap if you want to wash with meat fat.

Those boys from Man Up Texas BBQ are behind the Q Card, and they also recently named their best BBQ in Texas for 2010. It wasn't Snow's or Franklin BBQ.

In a fit of narcissism, I'll provide some links to an video interview I did with Advocate Magazine in Dallas, and another with Splash Media in Addison. These two videos have little in common besides my balding head.

- BBQ Snob


Drew Thornley said...

Well, the Man Uppers' pick for Best Overall of 2010 was Franklin. City Meat Market was named Best Overall by our readers.

b said...

Cotten's was obviously a great traditional place to eat. I grew up about ten minutes from there, and we would eat there often.

Cash only, butcher paper, and traditional maroon vest/bow tie for the servers. At the end of the meal, the would offer a select rib.... Usually much better than what you would have had to start with.

Yes, I have many wonderful memories there, but you weren't missing all that much when it comes to quality of the que.

It was a great place, and I will miss the atmosphere and the service. The actual stuff that came out of the pits? Not so much....


Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.