Tales from the pits, a Texas BBQ podcast featuring trendsetters, leaders, and icons from the barbecue industry

Andrew and Bryan
  • ٤٫٩ (١٨٥)
  • الطعام
  • يتم التحديث شهريًا
Tales from the pits, a Texas BBQ podcast featuring trendsetters, leaders, and icons from the barbecue industry

A Texas BBQ Podcast highlighting the food, personalities, and traditions of the Lone Star State's smoked meats.

  1. ٢٧ يناير

    For the Love of Meat Documentary

    Click for tickets!   In the summer of 2010 Jeff Jones, Matthew Wallis, Matthew Johnson and Brandon Gonzales set out to make a documentary titled For the Love of Meat about Texas barbecue. Little did they know what an incredible time capsule it would become to film some of the top pitmasters of that time such as Joe Capello, Roy Perez, John Fullilove, Tootsie Tomanetz and others. Additionally the crew was there shortly after Wayne Mueller had taken the reigns at Louie Mueller and only a few months into Aaron Franklin’s career operating the then Franklin Barbecue trailer. Tune into to this episode to hear more details about the film.   For the Love of Meat, originally released in 2015, has not been publicly screened in nine years. But that is changing. On March 1st the filmmakers will be screening the film at the Bullock Museum and tickets are on sale now. This is a must see documentary if you are passionate about Texas barbecue and its history. Follow the ticket link in the show notes for your opportunity to see this incredible footage plus more! There are ticket options for a meet and greet prior to the screening with food provided by Micklethwait Barbecue.    There will be a Q&A panel moderated by Daniel Vaughn after the screening featuring the filmmakers, Wayne Mueller, Tom Micklethwait and Kelli Nevarez discussing the film and evolution of barbecue in the years since. Don’t miss out on this special night at the Bullock Museum.   Click for tickets!

    ٢٧ من الدقائق

  2. ٣٠‏/١٢‏/٢٠٢٤

    2024 Year in review

    We reflect on our year of food and travel from 2024 as well as memorable moments from ten years of BBQ road tripping together

    ٤٠ من الدقائق

  3. ١٦‏/١٢‏/٢٠٢٤

    LaVaca BBQ

    The Nevarez family recently celebrated five years of their business, LaVaca BBQ. This family owned restaurants helmed by parents Lupe and Christine and daughter Kelli produces a large menu of high quality options in a region of Texas that was lacking in modern options. With standout items such as their smoked tamales and an impressive roster of desserts, LaVaca BBQ should be on your road trip list.Instagram: mylavacabbq web: www.lavacabbq.com Port Lavaca   532 N Virginia St, Port Lavaca, Texas, 77979 Thursday 11am - 2pm Friday 11am - 2pm Saturday 11am - 6:30pm   Victoria   2001 N Navarro St, Victoria, 77901, Victoria, Texas Thursday 11am - 7pm Friday 11am - 7pm Saturday 11am - 7pm Sunday 10am - 3pm

    ١ س ٣ د

  4. ٠٩‏/١٢‏/٢٠٢٤

    Awards, Reviews, and Lists - Oh My!

    The spotlight on Texas BBQ has never been brighter, and 2025 will bring the newest edition of the Texas Monthly Top 50 list. Our thoughts on the recent Michelin news, the upcoming new Texas Monthly BBQ list, and more.

    ٤٠ من الدقائق

  5. ٠٢‏/١٢‏/٢٠٢٤

    Cole Parkman, Kasey Durham, and old school barbecue

    One of the many great aspects of the newly minted Michelin starred restaurant LeRoy and Lewis is Evan and Sawyer’s cultivation of a strong team. That is no more apparent than with staff members Cole Parkman and Kasey Durham.Cole and Kasey might work in one of the most innovative BBQ places, but their passion for classic Texas barbecue runs deep. We caught up with them on the eve of the old school BBQ pop up they put together at LeRoy and Lewis last summer to talk all things barbecue old and new.Instagram:leroyandlewiscole_parkman23kasey.durham

    ٤٧ من الدقائق

  6. ١٦‏/٠٩‏/٢٠٢٤

    10 /question Challenge

    In this episode we do something we’ve never done: interview each other. We chose ten random questions to ask one another with neither of us having any indication as to what the questions would be before recording. This is a fun one that goes off on some tangents and includes a challenge we hope Daniel Vaughn takes us up on!

    ١ س ٣٣ د

  7. ٢٩‏/٠٧‏/٢٠٢٤

    Does BBQ still excite us? A discussion on our BBQ journey

    We’ve been asked what excites us to keep exploring barbecue after all these years. It’s not a simple question to answer because it’s evolved during our over decade long obsessions with barbecue. In this episode we go a bit down the rabbit hole of trying to explain what originally excited us, what interests us today, and how that has changed throughout our journey.

    ٤٣ من الدقائق

  8. ٠٣‏/٠٦‏/٢٠٢٤

    Grasslands Barbecue

    There may be no more majestic setting to cook barbecue than along the Columbia River Gorge in Hood River, Oregon. It is here that Brendon, Drew and Sam put down roots for their business, Grasslands Barbecue. Serving up superb smoked meats and seasonal scratch made sides, this trio is producing some of the best Texas influenced barbecue you’re likely to find not just outside of the Lone Star State, but the quality they’re providing would stand up against some of the best in Texas as well.Check the calendar on Grasslands website for their schedule which includes some exciting events and collaborations in addition to their regular service.Instagram: grasslands_barbecueWebsite: grasslandsbarbecue.com

    ٥٧ من الدقائق
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A Texas BBQ Podcast highlighting the food, personalities, and traditions of the Lone Star State's smoked meats.

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