Monday, August 30, 2010

BBQ Signs of our times - Chapter 2


Our series of photos of great signs at BBQ joints continues. These photos are from our recent trips to Taylor, for the Taylor International BBQ Cookoff, and from the recent Brazos and Beyond BBQ Tour.

As I've said before, nothing reveals the character of a good BBQ joint better than a great sign! The more homemade the sign, the more remarkable your dining adventure will likely be.

Loco Coyote Grill, Glen Rose

Taylor Cafe, Taylor, Texas

Taylor Cafe, Taylor, Txeas

Loco Coyote Grill, Glen Rose

Loco Coyote Grill, Glen Rose

RibShack BBQ, Granbury

Interstate 10, east of Beaumont

(Photos by Chris Wilkins, Tom Fox and Irwin Thompson)

Thursday, August 26, 2010

Lunch at Pecan Lodge: Is this the best brisket in Dallas?



Dallas is a city in desperate need of great barbeque. The chains are on every corner, but I'm talking GREAT barbeque.

You have Meshack's, oops, that's in Garland. What about Randy's BBQ? That's in Red Oak, doesn't count. Fort Worth had some great joints, but that ain't Dallas either. It's been pretty lonely for the Baby Back Shak over the past few years, reigning as the best joint in Dallas.

Enter Pecan Lodge at the Dallas Farmer's Market. Once again, Daniel Vaughn and his Full Custom Gospel BBQ blog blazes the trail when it comes to new and upcoming BBQ joints, giving Pecan Lodge his first four-star rating in the city of Dallas.

Four members of the Texas BBQ Posse headed east down Young St. to check out Pecan Lodge today. We were really happy to see some signs of life in shed #2 at the Dallas Farmer's Market, the potential of the place seems obvious. We beat the lunch crowd and ordered as soon as we walked up, meeting owner/pitmaster Justin Fourton in the process. Justin and his wife Diane, aka "Boss Lady" run the joint.

Long story short, the brisket and ribs were tremendous. Despite the mesquite smoke they had in common, the rubs and cooking techniques were completely different. I have to agree with The Dallas Observer, sliced brisket at Pecan Lodge is one of the top 100 Favorite Dishes in Dallas.

Check out Edible DFW for the back story on Pecan Lodge, it's a great tale. And head down to Dallas Farmer's Market Shed #2 if you want to taste what might just be the best brisket in the city of Dallas.

Pecan Lodge, 1010 South Pearl Expressway, Farmer's Market Shed #2, Dallas, TX, 75201, (214) 748-8900. Open: Thur-Fri 11am-3pm, Sat-Sun 9am-3pm.


The BBQ Plate, sliced brisket and ribs, with a side of macaroni and cheese topped with bacon.

Left, the Brisket Tacos and right, The "Hot Mess," a smoked sweet potato topped in brisket and various other goodies.

(Photos by Chris Wilkins)

Wednesday, August 25, 2010

The Hard Eight: Jewel's favorite BBQ joint

The Hard Eight in Stephenville was our third stop on the Brazos & Beyond BBQ Tour. The posse was eleven strong as we rode into the town, described as "The Cowboy Capital of the World" by some folks.

The posse was all over the board when it came to critiquing Hard Eight Barbecue. Some thought it was great, some average. However, on one issue we were all in agreement --- the free beer on a hot day was great!

Here are a few Texas BBQ Posse member observations on the Hard Eight, just named by singer Jewel in a People magazine story as her & hubby Ty Murry's favorite BBQ joint in the world.

Bryan Gooding:
One has to wonder when you are just using mesquite coals if you are not losing a lot of smoke flavor in the meat. It was puzzling to me how subdued the smoke flavor and smoke ring was on their meat. On the flavor profile I personally found their flavors a tad bland  and I believe this had to do with the lack of any rub on the 1st stage of cooking. I would have preferred a spicier rub.

Tom Fox:
As far as Hard Eight…it’s like the A&M Aggies. All about tradition. The Cadet Corp has the "Keepers of the Spirit", H8 are the "Keepers of the Meat." They have the modern day era twin bonfires burning outside to feed the half dozen outdoor pits. I love that you can basically pick your choice of meat right from the pit. We had the pork chop on the bone, dipped. I don’t know what was in that vat but the chop was one of the best I’ve had.Tried the brisket. I was partial though after being spoiled by the folks at Loco Coyote. A must try is the spicy bbq sauce.

Marshall Cooper:
The Hard Eight pit arena was fun and interesting to observe but it appeared they "push" their pits for production not quality. The brisket was tender but sub-par as there no rich smoked flavor. as one would expect for true BBQ. The ribs were the same but not tender as if they were not done, due to "pushing" their pits. The pork chop looked great but was dry as hell. The sausage was good. Overall the place seemed to cater to tourists and large groups.

Hard-Eight Barbeque: 1091 Glen Rose Road (Hwy 67), Stephenville, TX, 76401, (254) 968-5552, Open: Mon-Thur 10:30am–9pm, Fri-Sat 10:30am–10pm, Sun 10:30am–3:00pm.

If you want a shorter drive from Dallas, Hard Eight also has a DFW location in Coppell.




Photos  ©Tom Fox, R.J. Hinkle and Chris Wilkins/Texas BBQ Posse

Tuesday, August 24, 2010

Loco Coyote Grill: We'll be baaaack...



Our second stop on the recent Brazos and Beyond BBQ Tour was the Loco Coyote Grill, near Glen Rose. Posse member Tom Fox shares his take on this first class BBQ joint, as follows:

"Pulling up at the Loco Coyote Grill in rural Glen Rose, one gets the all too familiar feel about the place. It wasn’t until I opened the car door and heard Waylon and Willie’s ‘Luckenbach, Texas ‘ playing on the outdoor speakers, I realized, that’s it. A Meat Joint.

On that hot summer day the beer was ice cold in the bucket and the barbecue was smoking hot. Before I got my hands on those ribs and brisket, I saw that huge BBQ Po Boy pass by our table. There’s no one I know that could ever fit his or her mouth around that.

As far as the sampling I had, the brisket was smoky and wet, just the way I like it. Had just enough of the fat left on it to give it that flavor profile that we commonly refer to now. The ribs were equally as good if not better. Once again ‘wet’ and scrumptious - all the way to the bone.

They spared no expense when I ordered two pounds of each for the road. It felt like ten. I’m already tossing around the idea of coming back on a cool fall evening with live music playing on the outdoor stage, a cigar in one hand and an ice cold beer in the other…after trying that BBQ Po Boy sandwich of course."

Loco Coyote Grill, 1795 County Road 1004, Glen Rose, TX, 76043, (254) 897-2324. Open Thur-Fri 4pm-9pm, Sat 12pm-9pm, Sun 11am-3pm.



Photos ©R.J. Hinkle, Chris Wilkins & Tom Fox

Monday, August 23, 2010

Sunday morning at the Taylor Cafe


One of the highlights of our weekend trip to Taylor was meeting Vencil Mares on Sunday morning at the Taylor Cafe, which he has owned and operated since 1949. After two straight days of nothing but BBQ, we had skipped a planned stop there on Saturday night when the wives refused to go, forcing Gary and I to eat healthy salads instead.

I wasn't sure they were open on Sundays, but when we cruised by that morning and saw Vencil sitting at the bar through the screen window, it was game on.

I introduced myself and he explained this was the only place you'll get barbeque in Taylor on Sundays. Vencil cut a deal with the local preachers long ago, allowing him to open on Sundays. His part of the deal was not starting to selling beer until the last Sunday morning service had ended.

I sat with him at the bar and we talked the barbeque for 20 minutes or so. He insisted I go into his office to look around and take some photos. The tiny 6x6-foot office was a museum of his life, the walls covered with photos, paintings, deer trophies and war medals from his time as a medic and war hero in WW II.

If you go by the Taylor Cafe, it's very likely you'll find Vencil sitting at the bar. He's there to greet folks seven days a week for over 60 years, from morning til night.

I ordered a pound of brisket and a pound of beef sausage to go. He insisted that I try some of their turkey sausage, adding that to my take out bag.

Good thing it was Sunday morning. This was like going to the church of barbeque, a true religious experience. By the way, the sausage and brisket was every bit as good and Vencil said it would be.....

Taylor Cafe, 101 N Main St., Taylor, TX, 76574, (512) 352-847. Open Mon-Fri 10am-10pm, Sat-Sun 10am-11pm.



(Photos ©Chris Wilkins/Texas BBQ Posse)

Sunday, August 22, 2010

Fear & Loathing at the Taylor International Barbeque Cookoff


We had an absolutely amazing weekend starting Friday night in Taylor, Texas. The primary purpose of the trip was to attend the Taylor International Barbeque Cookoff on Saturday, but the weekend began on Friday night with a dinner visit at Louie Mueler Barbecue followed by wine, cigars and great music on the back deck at the Talbot Street Bed & Breakfast in Taylor.

Saturday morning brought the Texas BBQ bloggers round table at Louie Mueller, arranged by our friend Daniel Vaughn. Then on to the Taylor cookoff for some BBQ 101.

Fellow posse member Gary Jacobson and I need all the intel we can get. The Texas BBQ Posse will be participating in our first cookoff, Blues, Bandits & BBQ in Oak Cliff on Sept. 11-12. Fortunately posse member Marshall Cooper has been smoking meat for 25 years, so hopefully the posse can hang in there at the BB&BBQ in the OC!

Thanks to several of the crews we met and talked technique with at the Taylor cookoff, including Kevin Widmer and Brian Rieger of The Ramblin' Rednecks team from Taylor, shown in the photo above. Also to Robert Sierra and the S&S Pit Crew from San Marcos. Lastly to Allen McAllister and Team Mimosa, who got tenth in brisket at their first cookoff.

The view of BBQ USA from across the pond at Murphy Park.
The beautiful customized BBQ rig of Robert Sierra and the S&S Pit Crew from San Marcos. They won first place for Most Elaborate Rig.
Robert Sierra, cook for the S&S Pit Crew tests his competition brisket.
The tenth-place brisket cooked by Team Mimosa of Taylor. Great finish out of 89 teams, especially considering this was their first cookoff.

Photos ©Chris Wilkins/Texas BBQ Posse

Saturday, August 21, 2010

BBQ bloggers gather at Louie Mueller Barbecue


We had a really cool experience this morning meeting other BBQ bloggers from around the state. Thanks to the BBQ Snob, Daniel Vaughn, for getting everyone together for a smoked meat breakfast at Louie Mueller Barbecue, one of the Posse's favorite joints in the world.

Most of us were in town for the Taylor International Barbeque Cookoff. Gary Jacobson and I represented the Texas BBQ Posse. In addition to Daniel, bloggers from Dallas, Ft. Worth, Houston, Austin and Euless were represented. The highlight was trying some BBQ ice cream after our breakfast. The taste was interesting, to say the least!

UPDATE: Click here to see Daniel's post about the BBQ round table on his Full Custom Gospel BBQ blog.

Here's a list of the other folks gathering at Louis Mueller's:
Eats BBQ Blog crew from Austin
Don O.'s Texas BBQ Blog from Euless along with friend Scott
The Houston crew: Houston Foodie writer Chris Reid, Michael Fulmer and Brad Barber.

Daniel Vaughn shows off his smoked ribeye.
Scott opens his infamous BBQ sauce ice cream and Dan O. looks on.
The Houston crew talks BBQ ice cream, left to right, Brad Barber, Chris Reid and Michael Fulmer.
The round table talks BBQ at the corner booth of Louie's.
Unfortunately, Drew Thornley of Man Up Texas BBQ had to skip the round table. He was busy working the crowd selling Q Cards at the cookoff.

Photos ©Chris Wilkins/Texas BBQ Posse

Wednesday, August 18, 2010

Posse Favorites: BBQ Po Boy sandwich at Loco Coyote Grill


The Texas BBQ Posse's collective mouths dropped open after seeing the Loco Coyote Griil's BBQ Po Boy being delivered to a neighboring table during our Brazos and Beyond BBQ Tour last Saturday.

The sandwich reminded us of a steroid version of another of our combo-meat favorites, Stanley's Brother-in-Law sandwich in Tyler. The Brother-in-Law combines sausage, chopped brisket and cheese on a bun.

Loco's BBQ Po Boy may be the biggest sandwich I've ever seen. It combines chopped and sliced brisket with sausage on a massive hoagie bun, with your choice of onion rings or fries. The price is a cool $12.99 and one sandwich could easily feed two hungry folks. Just another reason to head west of Glen Rose to the Loco Coyote.

Loco Coyote Grill, 1795 County Road 1004, Glen Rose, TX, 76043, (254) 897-2324. Open Thur-Fri 4pm-9pm, Sat 12pm-9pm, Sun 11am-3pm

(Photo ©Tom Fox)

The BBQ Posse goes plaid


“You’re not wearing that?” Bruce Tomaso’s wife, Patty, asked him as he left his house for our recent barbecue tour to Cleburne, Glen Rose, Stephenville and Granbury.

It wasn’t really a question, but Bruce treated it as a question. He told her that he thought he looked fine.

The Dallas Morning News editor wore plaid shorts and a plaid shirt, accessorized by a plaid hat, plaid slip-on canvas shoes and white booty socks.

Mighty fine.

When he got home, after nine hours and four eating stops with his Posse mates, Patty asked Bruce what the rest of us thought about his outfit.

"No one said a thing,” Bruce told her.

That was true. Of course, a couple of us might have thought his look was a bit odd. Shouldn’t all that plaid match, at least? But no one needled him at the time. We were focused on barbecue.

Then we saw the photos from the tour and heard Bruce tell of Patty’s reaction to his clothes-horse display.

And so now the lid has lifted on poking fun. And we can reveal that we are working on creating a new comic book superhero.

Behold, the BBQ-eating Plaid Man.

(Photo by Chris Wilkins)

Sunday, August 15, 2010

Brazos and Beyond BBQ Tour: The posse rides to Stephenville

Yesterday the Texas BBQ Posse headed southwest from Dallas on Hwy. 67 for our fifth BBQ tour in the past year. Leaving Dallas at 10am, we met up an hour later at Red Chew Chew BBQ & Grill in Cleburne.

After a quick breakfast of brisket, chicken and sausage, we headed seven miles west of Glen Rose to the Loco Coyote, one of the best joints the posse has found over the past year of barbeque tours. We'll be writing a tour story for The Dallas Morning News and individual blogs about each of our stops, but take note that the Loco Coyote is definitely worth the drive from Big D.

Our next stop was Hard Eight BBQ in Stephenville. Even though it was well over 100 degrees by then, we spent 30 or 40 minutes in the outdoor pit area shooting photos, video and quizzing the pit workers and manager. Watching them load up the old-style open pits with briskets and then shovel in loads of hot coals was like observing performance art. We loved the food and really appreciated the free ice cold beer once we got inside!

Our final stop was RibShack BBQ in Granbury. The food was equally as good as the hospitality, this place is a blast. Our host Barbara topped off the day with homemade banana pudding and two cobblers, blackberry and pecan topped by Blue Bell vanilla ice cream. A perfect ending to another great day riding the BBQ trails of Texas.....

Brazos and Beyond BBQ Tour itinerary

9:45 a.m.: Leave Dallas

11 a.m.: Red Chew Chew BBQ & Grill, 811 Hillsboro Street, Cleburne, (817) 558-2439. Open Monday to Saturday, 10 a.m. to 8 p.m.

12:30 p.m.: Loco Coyote Grill, 1795 County Road 1004, Glen Rose, (254) 897-2324. Open Thursday, 5 p.m. to 8 p.m.; Friday, 4 p.m. to 9 p.m.; Saturday, 12 p.m. to 9 p.m.; Sunday, 11 a.m. to 3 p.m.

3 p.m.: Hard-Eight Barbeque: 1091 Glen Rose Road (Hwy 67), Stephenville, (254) 968-5552. Open Monday to Thursday, 10:30 a.m. to 9 p.m.; Friday to Saturday 10:30 a.m. to 10 p.m.; Sunday 10:30 a.m. to 3 p.m.

5:00 p.m.: RibShack BBQ, 4021 Acton Hwy, Granbury, (817) 326-4752. Open Tuesday to Thursday, 11 a.m. to 8 p.m.; Friday to Saturday, 11 a.m. to 9 p.m.

7 p.m.: Back in Dallas


(Photos by David Woo & Chris Wilkins)

Friday, August 13, 2010

The Barbecue Chronicles: Sampling the best barbecue between Dallas and Texoma


Too hot for barbecue? Hardly.

With the Texas heat pushing triple digits, we headed north toward Lake Texoma on a recent Saturday for the latest chapter in our Barbecue Chronicles. Over about 11 hours, we traveled 200 miles and ate at five joints.

Our tour included planned stops and some chance finds, one of which turned out to be the highlight of the day.

Learning from our earlier expedition to Tarrant County, when we overstuffed ourselves, we took a midday break at Cedar Mills Marina. We found some nice shade where we relaxed, watched sailboats, played horseshoes and rejuvenated our appetites.

Our eating began about 60 miles from downtown Dallas, at the corner of Gene Autry Drive and Highway 377 in Tioga, home of Clark's.


"They've been written up in Bon App├ętit, and usually I would hold that against them, but I think they're pretty neat," said Chris Wilkins as we waited for the doors to open at 11 a.m. Wilkins, a photo editor at The Dallas Morning News, plans our itineraries.

Since last November, we've taken four barbecue tours and driven more than 1,100 miles, from Central Texas to the Oklahoma border. This Texoma trip took us through horse country, filled with postcard-perfect ranch houses and show rings. Photos of horses and riders cover the walls at Clark's.

While Wilkins rates Clark's among his favorite North Texas barbecue joints, some in our group, which numbered as many as 14 over the course of the day, were less impressed. The ribs were tender, but didn't taste fresh. The sausage and turkey were good but not great.

"The sauce needs a higher flavor profile," said Rebecca Gibson, wife of barbecue posse veteran Mike Gibson. Rebecca, an expert baker, works at Susan G. Komen for the Cure. On our tours, we can get into some serious taste discussions, but we think Rebecca is the first posse member to use the term "flavor profile." A nice touch of class.

Marshall Cooper, a commercial real estate broker making his first tour with our group, said Clark's brisket was lean and tender and had a good smoke taste, but it was slightly dry. Cooper cooks excellent barbecue himself.


When we finished eating, Clark's co-owner James Hilliard gave us a tour. Once we learned that he smokes his brisket for 31/2 days at 160 degrees, some of us stopped calling it dry.

"People don't understand," Hilliard said, "ours is a smoke-cured product."

Clark's also has chocolate and lemon pies covered with mountains of meringue.

"I'm so happy," said Ahna Hubnik, a multimedia editor at The News, as she hoisted a giant piece. Hubnik maintains that for a barbecue place to be really good, it has to serve pie.

From Tioga we drove north on U.S. 377 and then west on Highway 82, past Gainesville, to Lindsay, population 788, home of the Smokehouse Pit Bar-B-Que.

Like Clark's, the Smokehouse is a sit-down place. The big parking lot was jammed, and so was the big dining room.

The onion rings got raves, but that was it.

"I think my brisket was sliced on Thursday," said Bryan Gooding, a commercial photo producer making his second tour.

"It's a long way to drive for onion rings," said Bruce Tomaso, an editor at The News making his first tour.


After the Smokehouse, the main tour group headed for Lake Texoma. We also sent out two small scouting parties.

Photographers Tom Fox and David Woo stopped at Dieter Brothers, a few doors away from the Smokehouse, before returning to Dallas.

"You missed the sausage of the day," Fox reported by cellphone about Dieter's German specialty.

Another photographer, Michael Ainsworth, followed a tip about a new place near Sherman; he was to report in later.

Our main group followed U.S. 82 back to Whitesboro and turned north again on 377. A few miles up the road, we saw Big Ronnie's Texas Pit Bar-B-Que, which wasn't on our itinerary.

Big Ronnie's consists of a serving trailer, a giant smoker on wheels and a live-in trailer. Each sits on a new concrete slab. The serving area, with two picnic tables, is open and covered by a roof.

"This place has some killer drive-up appeal," Cooper said.

The food wasn't bad, either. The center-cut pork ribs were meaty and tender, though they could have used more smoke taste.

We continued on to Cedar Mills, on the western end of Lake Texoma. We sought shelter under some big trees. We got out the horseshoes and coolers. Tour veteran Gary Barber put on swimming trunks and took a dip.

"There's nothing like horseshoes and a sauna," Gooding cracked.


While at the marina, Wilkins got a call from Ainsworth. The cell reception was poor, but Ainsworth's excitement was clear.

"He just kept going on about the homemade ice cream pie," Wilkins said.

That pretty much sealed our next destination. The Bone on the Grill, Ainsworth's find, is about six miles west of Sherman, on the north side of Highway 82. Surrounded by ranch land and a few oil well pump jacks, it's been open less than a year.

The Bone surrenders nothing to Big Ronnie's in drive-up appeal. The joint is two old delivery trucks married by a spongy wooden deck. The pits are also homemade: two 55-gallon drums, side by side.

Through a sliding window, the group ordered ribs, brisket and pie. There was a low, collective groan when we opened the Styrofoam container to see ribs drenched in an orange-colored sauce. We soldiered on and got the surprise of the day. No smoke taste, but that didn't matter.

"The sauce was amazing, unlike anything I've ever had," said posse veteran David Guzman, a multimedia editor at The News.

"This was worth the trip by itself," Tomaso said.

We tried to get proprietor Lemontt Thomas to tell us his recipe.


"I'm not telling, man," he said. He did allow that he had lived in Memphis, St. Louis and Chicago, and his sauce was a bit of each.

The best was yet to come: ice cream pie, with chunks of Oreo or pineapple. Taking a bite, we understood why Ainsworth got so excited.

We left Bone on the Grill after 6:30 p.m. and made the short drive to Sherman and the OO Smokehouse.

Painted bright red and bordered by vacant lots, OO Smokehouse has no dining room and no restroom. Order at the window and eat right there in the parking lot.

An hour before closing, the ribs and sausage were sold out, but the brisket, turkey, stuffed peppers, pork tamales, hot links and sauce all got good reviews from the nine remaining posse members. It was a nice ending to a very hot but very enjoyable barbecue-eating day.

Afterward, Wilkins, our trip planner, reflected on our tours so far. He said the best moments are the unplanned stops.

"I'd like to plot out our next tour with no known destinations," he said. "Follow the blue highways and look for the smoke."

Of course, we'll throw the horseshoes in the trunk.


Texoma BBQ Tour itinerary

9:30 a.m.: Leave Dallas
11 a.m.: Clark's Outpost, 101 N. Highway 377, Tioga. Open Monday to Thursday, 11 a.m. to 9 p.m.; Friday to Saturday, 11 a.m. to 9:30 p.m.; Sunday, 11 a.m. to 8:30 p.m.
1:30 p.m.: Smokehouse Pit Bar-B-Que, 307 E. Highway 82, Lindsay. Open Sunday to Thursday, 10:30 a.m. to 9:30 p.m.; Friday to Saturday, 10:30 a.m. to 10 p.m.
3 p.m.: Big Ronnie's Texas Pit Bar-B-Que, Highway 377 and Sandusky Road, north of Whitesboro. Open Thursday to Sunday, 11 a.m. to 7 p.m.  (Note: this joint is now closed. 7/14)
3:30 p.m.: Horseshoes and beer break at Cedar Mills Marina and Resort, 500 Harbour View Road, Gordonville, on Lake Texoma.
6 p.m.: The Bone on the Grill, 4933 Gibbons Road (at Highway 82), west of Sherman. Open Monday to Saturday, 11 a.m. to 7 p.m. (Note: this joint is now closed. 7/14)
7 p.m.: OO Smokehouse, 200 S. Montgomery, Sherman. Open Monday to Saturday, 11 a.m. to 7 p.m.   (Note: this joint is now closed. 7/14)
9 p.m.: Back in Dallas

Story by Gary Jacobson
Photo by Chris Wilkins & Michael Ainsworth

Sneak peek - Far North Texas BBQ Tour video



Our story on the Far North Texas BBQ Tour will be in The Dallas Morning News this Sunday, but here's a sneak peek at the tour video, shot by Texas BBQ Posse member David Guzman.

Sunday, August 1, 2010

Gary Jacobson hits the airwaves with Mr. BBQ


Listen in as Texas BBQ Posse founding member and Dallas Morning News writer Gary Jacobson talks smoked meats with Mr. BBQ, a syndicated radio show out of Portland, Oregon.

Gary got a call earlier this year from Mr. Barbeque, aka Bruce Bjorkman, who has an outdoor cooking show on Newsradio 750 KXL in Portland. He was on the show in April and invited back this weekend to talk more Texas que.

Gary's has now written four installments of tales from the BBQ trail. His story on our Far North Texas BBQ Tour will run soon in The Dallas Morning News. Tour stories on BBQ joints in Central Texas, East Texas and Fort Worth have been picked up by McClatchy-Tribune News Service and published around the world after appearing in The Morning News.

Click here to download a podcast of the show and listen in on Gary's chat about the journeys of the Texas BBQ Posse. Gary's portion of the show comes on around half way through the podcast.

(Photo by Chris Wilkins)