Monday, June 6, 2011
John Mueller isn't just a man with a famous last name. He was the owner/pitmaster of an award winning BBQ joint in Austin that bore his name until 2006. Now word comes from Man Up Texas BBQ that John his working his way towards an opening later this summer. You may remember a similar announcement back in early 2010, but this one comes with a proposed location and an actual timeline. Here's hoping we'll all be able to taste that brisket that everyone raved about this past weekend at the Foodway Texas event at Boggy Creek Farm. Follow John on Twitter for the latest.
The newest issue of Saveur is dedicated to BBQ, and not the grilling kind. BBQ Nation is an in depth look at regional styles of BBQ with articles by John T. Edge and Robb Walsh. It's a great read.
Edd Mitchell is a famous North Carolina pitmaster who has been featured on the Food Network and in countless publications. After some tax troubles closed his original joint in 2004, he partnered with a developer to open The Pit in Raleigh in 2007. The joint has garnered wide acclaim, but Edd is moving on. He plans to open up his own place next year.
The Food Network series "Best in Smoke" just wrapped up after four episodes with Matt Lang of Fette Sau in Brooklyn beating out Famous Dave and Chris Lilly of Big Bob Gibson's. If this series gets another season they should consider renaming "Light the Grill" since true smoked meat got very little air time.
If you're a Top Chef fan, you might remember the Voltaggio brothers. They've partnered with Williams Sonoma for the Fire, Smoke & Flavor Tour. A feature of their trip to Lockhart to visit Smitty's is on the W-S website with some links to the Voltaggio brother's recipes which have very little to do with barbecue. The meat recipes require a grill or a crock-pot. I'm sorry, but beef ribs and pork shoulder require indirect heat and smoke, not just sauce, to be called barbecue.
Finally, the Miami New Times (sister paper to the Dallas Observer) provided their opinions about who has the better BBQ between Miami and Texas. While the idea itself is laughable, it became more-so when they actually said that better BBQ could be found in South Beach than in Big D. Dallas's own Cheap Bastard provided a swift and powerful response which started a #miamibbqsucks rampage on Twitter. Let's just say that I have a few BBQ destinations in mind for future travel and Miami hasn't made the list.
- BBQ Snob
Posted by BBQ Snob at 12:42 PM
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.
-THE PROPHETS OF SMOKED MEAT
-THE PROPHETS OF SMOKED MEAT