UPDATE TO AN UPDATE: Just heard some great news from owner/pitmaster Stephen Joseph about the reopening of Joseph's Riverport BBQ in Jefferson. The restaurant was totally destroyed by a fire in January.
Here's Stephen's note: "It's probably about 6 to 8 weeks away from being ready. The exterior is about complete but the interior is unbelievably tedious and complicated. The new pit from Bewley should be ready in about 2 weeks and I'll be doing a lot of test cooking."
We can't wait to head east to Jefferson and check out Stephen's new joint. I'm sure they will reclaim their spot as one of the best BBQ joints in east Texas.
Here's the original blog post from Fall 2010:
Born on the Bayou - Joseph's Riverport BBQ in Jefferson
A couple of blocks off the Big Cypress Bayou in Jefferson, Texas, you'll find one of the best barbeque joints east of Tyler.
I visited Joseph's on a recent Friday afternoon after a full morning of antique shopping with my wife Michele in historic Jefferson. Hey, you gotta do what you gotta do! In return for a loyal day of antiquing on my part, Michele agreed to share a three-meat platter with two sides for lunch.
We ordered and I started taking photos, as usual when visiting a new joint. Before I knew it, I was meeting pitmaster and owner Stephen Joseph, who suspected I might be with the Texas BBQ Posse when he saw the camera, he had been following our BBQ adventures online.
Stephen invited me to visit the smokers after lunch and Michele and I dug in. We ordered sliced brisket, ribs and turkey along with potato salad and cold slaw. Despite eating after the lunch rush hour, everything was perfectly cooked, moist and smokey. They provided a phenomenal and award-winning homemade sauce, warmed up and ready for action. The sides were great as well.
After lunch, Michele headed back out into antique land and I headed back to the smokers with Stephen. We talked meat smoking techniques, he cooks fully unwrapped around 220 degrees using oak wood. I had to sample some sausage, my fourth meat there. It was made locally and very good as well.
He explained how he opened the joint in 1993 and it took four or five years to really figure out the business. "The cooking part was a lot easier than the business part," Stephen shared. He thanks his parents, both successful business people, for helping him put all the pieces together.
So, if you find yourself on a romantic bed & breakfast getaway in Jefferson with your significant other, I have a plan of action to pass on. Drag yourself from antique store to antique store with a smile on your face. Then, when the subject of lunch comes up, say "I know just the place!" Then head to Joseph's Riverport BBQ and tell 'em the posse sent you!
Joseph's Riverport Barbecue, 201 N Polk St, Jefferson, TX, 903-665-2341. Open Tues-Sat 11am-7pm, Sun 11am-2pm.
(Photos ©Chris Wilkins)
Wednesday, April 11, 2012
Tuesday, April 10, 2012
About 80 miles northeast of Dallas, you'll find some of the best barbecue in North Texas. Fatboy's BBQ is located on a narrow side street in Ladonia, population 691. It's well worth the drive or ride from DFW.
Shannon Bankston and girlfriend Heather Hoff started Fatboy's two and a half years ago. They are both from the area and know the majority of their customers by name. A steady stream of lunch customers came and went as Marshall Cooper and I visited on a recent weekday.
The joint is named after the Harley-Davidson Fat Boy, a softail-style cruiser motorcycle. Fatboy's BBQ is described as "Biker owned, biker friendly" on their Facebook page. Both Shannon and Heather ride, though not as much as they'd like since they started the restaurant.
As a result, they started "Biker Night," so they could at least be around bikes even if they don't have the time to ride much. Biker Night will resume again on Saturday March 24 from 7pm-10pm, with music form the Delta Crossroads Band. It's BYOB and they will of course be selling BBQ. You can keep an eye on the Fatboy's BBQ Facebook page for more news and announcements through the spring and summer.
|A pile of pecan wood sits beside the smoker at Fatboy's BBQ in Ladonia.|
|Our lunch at Fatboy's: The sampler platter including seven meats and two sides.|
Marshall and I looked over the menu and gravitated toward the sampler platter. We got an amazing spread of meats (around a pound) and two sides for $11.50, including sliced brisket, chopped beef, pork sparerib, pulled pork, pork sausage, jalapeno sausage and smoked ham. Sides were Texas toast, potato salad and cole slaw, both recipes from Shannon's mom. We ordered an extra rib so we could each sample one.
The meats were bathed in pecan wood smoke, something you don't find a lot these days as joints cook hot and fast to meet demand, resulting in smokeless meats. There are no shortcuts for Shannon, it's old school Texas BBQ. No rubs or mops either. The meats are tender and full of flavor. Though you don't really need it, their BBQ sauce is very good as well, a family recipe from Shannon's dad that adds a little bite and flavor.
Fatboy's also offers a Psycho BBQ sauce, made with Naga Jolokia or Ghost peppers, among the hottest in the world. Of course Marshall had to sample it, I passed. He was blown away how it started sweet but morphed into pure heat. As we visited, a regular customer came by and ordered her "usual," a chopped beef sandwich with psycho sauce and jalapenos. That was impressive.
|Left: Smoke pours out of the smoker at Fatboy's. Right: Pitmaster Shannon Bankston talks BBQ with the Posse.|
|Pecan wood stacked up near the smoker.|
What impressed us the most was Shannon and Heather's devotion to being a great BBQ joint. As we arrived around noon, he was putting on the briskets for the next day. They'll cook until 8 a.m. the next day, a total of 20 hours. With the "hot and fast" revolution hitting some Central Texas joints, this isn't something you're seeing or tasting much these days.
Shannon says they set the alarm for every 3 hours during the night, alternating between him and Heather as to who gets the wakeup call to tend the smoker and check the meat during the wee hours. Fortunately they live next door to Fatboy's.
"People just don't realize how much work goes into it," Shannon says. "But we love doing it."
|Marshall Cooper and Heather Hoff talk BBQ.|
|Customers enjoy their meals at Fatboy's picnic dining area.|
Fatboy's will be moving in early summer to Cooper, a town located 15 miles from Ladonia, between Paris and Sulphur Springs. They'll be moving their current building and smoker to the new site and have high hopes for the future. The new Fatboy's will be located on Hwy. 24, in an area with much higher traffic than they have now. Stay tuned to their Facebook page for news on the move, we'll keep you updated as well.
Fatboy's BBQ, 850 W. Dallas Ave, Cooper, 903-300-3287. Open Mon-Fri 10:30am-6 pm.
|Co-owner and operator Heather Hoff takes a break during a BBQ Thursday at Fatboy's.|
Photos ©Chris Wilkins/Texas BBQ Posse