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  • THE PITMASTER SERIES: Miguel Vidal of Valentina's TexMex BBQ in Austin, TX

    Pitmaster MIguel Vidal shares some secrets to what makes his food some of the best Tex-Mex BBQ in Austin, Texas. “The key is the consistency of the fire,” Vidal explains about smoking barbecue. “You gotta keep looking at it and ask yourself, ‘what color is the smoke? Is it blue, is it black?'”  Every little thing counts, from the temperature to the time, to the type of wood. 

  • This Texan Ate BBQ 266 Times Last Year.

    Within the first year of his Texas BBQ blog, Jimmy Ho  started gaining traction as a local barbecue authority, scoring a Texas Monthly gig through the magazine’s Barbecue Editor, Daniel Vaughn, whom he met in the Texas BBQ circuit. "When Daniel gave me that Texas Monthly gig, I thought, writing about BBQ could really lead to something."
  • THE PITMASTER SERIES: Will Buckman of Corkscrew BBQ in Spring, TX

    "Texas is a great place," says Will Buckman, owner and Pitmaster of Corkscrew BBQ in Spring, Texas. "We have damn near everything you want to do — in two hours you can be doing something completely different from what you’re doing now."

    "I act as the pitmaster, and my wife runs the kitchen and restaurant," Will says of their family-owned Texas BBQ joint. "She takes care of prep in the morning, and in the afternoon, I put the meat in the smokers for the next day."


  • THE PITMASTER SERIES: Scott Moore of Tejas Chocolate + Barbecue in Tomball, Texas

    It comes down to how we roast the cocoa beans. I started by putting the beans in the oven, and while waiting thought, “What would a good Texan do?” So I started roasting them in a BBQ pit. A lot of our BBQ recipes and sides are collaborations between each other and the home cooking we grew up with. 
  • THE PITMASTER SERIES: Jack Timmons of Jack's BBQ in Seattle, WA

    "When you move away from Texas, you miss the food and the people. So I’ve recreated that here in Seattle. There is a DNA level of friendship between fellow Texans. Texans come and eat here every day; this is where Texans in Seattle hang out." - Jack Timmons, Pitmaster, Jack's BBQ, Seattle, WA
  • THE PITMASTER SERIES: Bramwell Tripp of The Pit Room in Houston, TX

    How did Texas transplant Bramwell Tripp become a master of local Houston BBQ? "I personally love doing pork ribs, but brisket and beef ribs are obviously the biggest challenge," says the Italian chef turned pitmaster of The Pit Room in Houston's Montrose neighborhood. "Anyone can throw meat on a smoker, but when you have fourteen hours worth of smoking… you learn the hard way."


  • THE PITMASTER SERIES: Grant Pinkerton of Pinkerton's BBQ in Houston, TX

    "It’s a 24/7 job. We’re closed Mondays and Tuesdays, but even days off aren't really days off; that’s when we take care of maintenance and receive deliveries, and other things. Really, I just live a normal person’s life with meat perpetually smoking in the back. It’s like hosting a dinner party every day. It’s a lifestyle, and I love what I do. It’s perfect." - Grant Pinkerton, Pinkerton's BBQ, Houston, TX