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.

We reflect on our year of food and travel from 2024 as well as memorable moments 

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.

web: www.lavacabbq.com

Thursday 11am - 2pm

Friday 11am - 2pm

Saturday 11am - 6:30pm

Thursday 11am - 7pm

Friday 11am - 7pm

Saturday 11am - 7pm

Sunday 10am - 3pm

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.

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.

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!

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.

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.

Amir Jalali started his barbecue career learning the business and operational aspects at the great Feges BBQ, struck up a friendship which turned into a job at the phenomenal Goldee’s Bar-B-Q, and eventually opened his own place back in his hometown of Port Neches, Texas.

Zain Shafi turned a curiosity into a passion and eventually a business in Sabar BBQ. Zain blends together the Pakistani flavors he grew up with alongside the familiar Texas barbecue staples. With seasonal, flavorful sides and well cooked proteins, Sabar is a great addition to the stellar Fort Worth barbecue scene.

194 Bryan Avenue, Fort Worth