5 Tips to Make Your BBQ Road Trip a Success
During the past five years, we’ve gone on our fair share of BBQ road trips around the country. Whether it was getting our fill in Memphis or going to town in Houston, we’ve had a lot of fun trying some of the top BBQ joints in the world. That said, while hitting up so many places, we’ve also learned a lot about how to make these trips a success.
We’ve heard from many friends and acquaintances about their desire to also hit the road for high-quality BBQ. Here are five tips to help make your BBQ road trip a success.
If you don’t research beforehand, you could end up with a sold-out sign and an empty belly. (Photo by Ryan Cooper)
Research Ahead of Time
When you’ve decided on your destination, start reading and researching as much as you can about the BBQ joints you want to check out. Ask for advice from locals or those who have visited before you. Make sure you know a BBQ joint’s current hours (social media is usually useful for this) and know how early you should get there to ensure items aren’t sold out. If you are going to multiple joints in a day, be sure to go to the one that is likely to sell out first and then hit up the rest.
Always arrive early at places known for attracting long lines. (Photo by Ryan Cooper)
Get There Early
No matter the BBQ joint, it almost always benefits you to arrive early. If your first BBQ joint of the day is well-known and draws lines, allow plenty of time to get there and to wait. If you don’t get there early, the most sought after smoked meats will likely sell out before you get to the counter.
Bring friends and family to share in on the barbecue adventures. (Photo by Wai Chan)
Bring Friends and Make New Ones
No matter how big your appetite, it will help you considerably to bring a friend or three to help you chow down. Having a group means you can order a lot of the menu, and it won’t break the bank. If you don’t have a group, one other option is to make friends with like-minded people who also want to try a lot of meats and share. In fact, Sean and Ryan met at Snow’s BBQ in Lexington while waiting in line. So you might even start a newsletter with those who share your barbecue.
Bring a cooler with you if you hit up multiple BBQ joints. (Photo by Ryan Cooper)
Pace Yourself
If you plan to go to more than one BBQ joint in a day, you should try not to overindulge. Only take a few bites to sample meats and sides. If something is particularly outstanding, then feel free to eat it all. One way to help pace yourself is to wrap up the best leftovers in butcher paper and put them in a cooler for eating later.
Make sure you order a few of the best-known items at a joint but don't be afraid to try something unexpected. (Photo by Wai Chan)
Order Known Items But Keep an Open Mind
When going to BBQ joints, try to order at least a few of the items that are best known. If a BBQ joint is known for its brisket or a specialty like beef cheek, don’t forget to order them. Also be sure to follow your nose to unexpected surprises and try something that just looks tasty.
Sean Ludwig (NYC BBQ) and Ryan Cooper (BBQ Tourist)
Co-Founders, The Smoke Shee
—Pitmaster Chuck Charnichart has been cooking brisket at Goldee’s for a few years but now is opening her own joint called Barbs-B-Q. (Photo via Goldee’s BBQ)—
HOT OFF THE PRESS
Garden & Gun recently profiled Chuck Charnichart, a 24-year-old up-and-coming Texas pitmaster who is opening a new South Texas–inspired barbecue joint called Barbs-B-Q. Charnichart’s barbecue passion started while she worked at Franklin Barbecue and continued during her stint at a barbecue restaurant in Oslo, Norway. For the past few years, she has been cooking at Goldee’s Barbecue, which was named the number one spot on the Texas Monthly Top 50 Best Barbecue Joints list in 2021. “I think she’s definitely the best brisket cook in Texas,” says Jonny White, one of the founders of Goldee’s. “She’s taken everything I’ve taught her and gotten better than me. You know, it’s hard to cook fifty perfect briskets at a time—like, nearly impossible. But she’s gotten the closest I’ve ever seen anyone get.” READ MORE.
These days, savory pork ribs are increasingly hard to find at barbecue joints in Texas. Texas Standard talked with Daniel Vaughn, who has been keeping track of the few spots in the Lone Star State that are holding on to the tradition of pork ribs that are seasoned simply with salt and pepper. Vaughn noted spots like Corkscrew BBQ in Spring and Distant Relatives in Austin that still serve ribs seasoned with salt and black pepper. READ MORE.
The Texas Historical Commission is recognizing two legendary Houston restaurants that have turned 50. The Texas Treasures Business Award recognizes businesses that have been open for 50 years or more. Texas Monthly has been working with the Texas Historical Commission to identify eligible barbecue restaurants. Past inductees include Davila’s BBQ in Seguin, Cooper’s Old Time Pit Bar-B-Que in Llano, and Vera’s Backyard Bar-B-Que in Brownsville. READ MORE.
This weekend, more than 250 barbecue teams will compete at The Houston Livestock Show and Rodeo World's Championship Barbecue Contest from Feb. 23 through 25. Music headliners for the event will include music from Kevin Fowler and Roger Creager on Friday and Reckless Kelly on Saturday. READ MORE.
ADDITIONAL READS
Brothers Tim and Trey Hutchins of Hutchins Barbeque are suing their brother Wesley Hutchins and dad Roy Hutchins for trademark infringement.
The Pitch reports that Wolfepack BBQ in Kansas City is on the verge of opening its long-awaited brick-and-mortar joint.
Cafe 71 Smokehouse in NC closed abruptly following allegations of mismanagement, Barbecue Bros. report.
The Dallas Morning News highlighted four notable family feuds in Texas barbecue.
Austin Monthly recently shared the story of how Hardcore Carnivore’s Jess Pryles became an Austin barbecue mogul.
A&R BBQ is celebrating 40 years of business in the world-renowned BBQ scene in Memphis.
Ron Williams, owner of Wyandot BBQ in Kansas City, passed away over the weekend at the age of 78.
Burn Theory Fire Kitchen is one of the most popular barbecue spots in Lee’s Summit, just outside of Kansas City.
—One bite of these competition pork ribs from acclaimed pitmaster Tuffy Stone will blow your mind.—
WATCH
Competition Pork Ribs — Tuffy Stone
Tuffy Stone cooked his first competition 18 years ago and has been fortunate enough to win more than his fair share of awards over the years. Whether you're cooking in a competition or just want to wow your family and friends at home, this method will provide the results you are looking for. In spite of the fact that there are several steps to this process, the end results are well worth the extra effort. WATCH HERE.
LISTEN
How to Pick Out Competition Pork Ribs — Grab Em in the Brisket
In this episode, the hosts of the Grab Em in the Brisket podcast talk about competition pork ribs and discuss different cuts of ribs. They also share a beer review, BBQ fails, and more. LISTEN HERE.
READ
The Outdoor Cook: How to Cook Anything Outside Using Your Grill, Fire Pit, Flat-Top Grill, and More — America’s Test Kitchen
Go beyond burgers and basic proteins to become your best outdoor cooking self. Whether you use a gas or charcoal grill, flat-top griddle, open-fire setup, smoker, or pizza oven, you can revel in the outdoor cooking lifestyle. By learning to harness fire and smoke the ATK way, you'll even be able to convert many of these recipes between different cooking methods. In-depth information covers fire setups and heat levels; reviews of outdoor cooking equipment including grills, griddles, planchas, rotisseries, pizza ovens, and smokers; and all the invaluable tips ATK has learned from more than 25 years of outdoor cooking experience. PRE-ORDER HERE.
you are new to the world of smoking, these Gochujang Baby Back Ribs are perfect for you. (Photo by Robyn Lindars)—
Gochujang Baby Back Ribs
By Grill Girl
For this week’s Recipe of the Week, we chose this recipe for Gochujang Baby Back Ribs from our friend Grill Girl Robyn Lindars. If you’ve been wanting to make Baby Back Ribs on your smoker, this recipe is going to set you up for success. This Korean inspired Gochu BBQ sauce recipe is the perfect mix of sweet, salty, spicy and rich and it is just dripping with Umami, making you want to come back for more and more! Warning: this sauce is highly addictive.
—Don't miss out on awesome BBQ events this spring.—
February 23-25, 2023: Houston Rodeo World's Championship Bar-B-Que Contest — Houston, Texas
More than 250 teams will compete in the next World's Championship Bar-B-Que Contest. While most team tents are invitation-only, visitors can enjoy several public venues, including The Garden, Rockin' Bar-B-Que Saloon and the Chuckwagon. Plus, the carnival is open for wild rides and fun games. The event is one of the largest annual BBQ competitions in the country. MORE INFO HERE.
March 31-April 1, 2023: Hogs For the Cause — New Orleans, Louisiana
The Hogs For the Cause barbecue competition and festival is back in 2023 for its 15th anniversary. The event will be held at the UNO Lakefront Arena festival grounds. Proceeds go to fight pediatric brain cancer. MORE INFO HERE.
April 2, 2023: Houston Barbecue Festival — Humble, Texas
The Houston Barbecue Festival will return for its 10th anniversary this April. Tickets are now on sale for the event that includes some of the state’s best pitmasters and barbecue joints such as CorkScrew BBQ in Spring, Brett’s BBQ Shop in Katy, Harlem Road Texas BBQ in Richmond, Tejas Chocolate & BBQ in Tomball, and more than a dozen of Houston’s most popular ’cue restaurants. MORE INFO HERE.
April 26, 2023: Brisket King NYC — Queens, New York
The 12th Edition of Brisket King NYC will be held outdoors at the huge Pig Beach BBQ location in Queens, NYC this April. The event will feature brisket dishes from upcoming barbecue pitmasters and chefs. Historically, Brisket King has featured many pitmasters before they were household names, so you’re also getting a look at the future of the barbecue scene. MORE INFO HERE.
May 17-20, 2023: Memphis in May — Memphis, Tennessee
Recognized as one of the world’s most prestigious barbecue contests, the Memphis in May World Championship Barbecue Cooking Contest is a four-day competition held in Memphis. Teams representing the best of barbecue that have been honing their craft for years compete for the title of World Champion and a share of the more than $145,000 in prize money. The event will be held again at Tom’s River Park after a hiatus. However, based on the reduction in space in the new Tom Lee Park the event organizers expect the contest will be limited to 150 teams. MORE INFO HERE.
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