BBQ Class Workshop

Learn how to cook "Pit-Smoked" Southern Bar-B-Q right in your own backyard! Lester's BBQ Restaurant in Burlington, MA is hosting our Annual Spring Bar-B-Q workshop on Saturday, May 8 from 10 am to 3 pm. The workshop will focus on barbecue smoking techniques for Ribs, Chicken and Beef Brisket. You'll learn about "rubs", smoking times, regulating smoker temperatures and different types of woods and fuels. We'll demonstrate several types of barbecue smokers and answer your questions about them. You'll also be able to taste samples of all the various barbecue items. This will be "hands-on" workshop so come prepared to get messy!Your instructors will be Steve Eastridge and Scott Procko from the "Meat @ Slims" competition barbeque cooking team. Last year was their first season on the competition circuit and they walked away with several trophies in some of the top competitions. Don't miss this informative workshop which also includes a "backstage tour" of Lester's. You'll see our smokers and our kitchen where we make barbecue magic happen everyday. We'll provide samples of our barbecue meats and side dishes for you to taste and enjoy. Beer will be available to wash it all down.The total cost for the workshop including food is only $59 It's going to be held at Lester's on our outdoor patio rain or shine. Mark your calendar for Saturday May 8 for this fun and informative workshop.Last year's workshop was SOLD OUT! Space is limited to the first 25 people who sign up. Reserve your space NOW by calling Lester's at 781-221-7427. Questions can email to Meatatslims@gmail.com.AFTER MAY 3, the workshop price will be $79. Register NOW and SAVE $20!!

BBQ

Pork In The Park

Pork In The Park

Taylor Texas BBQ

On Friday the fourteenth of August I packed up my borrowed car (thank you Mike) and headed to see family in Temple, Texas.  On the way, slightly out of the way, is a small town North of Austin is Taylor.  In Taylor lies (now) two of the great BBQ restaurants in Texas.  On this day I would only eat at one; Louis Mueller's.  My comments and pics will include both Mueller's as well as the Taylor Cafe which I visited in March of 2009 with friends Dave of Acton and the aforementioned Mike from Austin.

The Taylor Cafe is run by the celebrated Vencil Mares, sometimes referred to as the Grandfather of Texas BBQ.  It was a thrill to speak with this man in his restaurant that time forgot.  I stupidly asked him what temperature he cooks his brisket to, he replied by holding his hands out as if to warm them at a fire.  (I had read this!)  He gave me a few pointers and I nodded my head.  It seems that just by talking to this man I will have become a better BBQ cook.

While there Dave and I led Mike through our "BBQ Tour Routine" by ordering a little bit of everything so we could discuss and then have room for the next sample at the next BBQ joint.

Then it was off to Louis Mueller's.

While I visited this place in March (which is the date of the photos) I will comment on the August, 14th sample.

It was probably 1:30 when I arrived so the lunch crowd was gone.  An easy walk up to the counter to order Texas Market BBQ which is always by weight.  "A fifth of a pound Moist Brisket and a fifth of a pound of Turkey." is what I asked for.  This did not seem to please the butcher as he said "OK" slowly and sarcastically to himself.  I thought "Why didn't I just order a quarter pound."  Anyway, he hit me with the free sample large burnt end and it was perfect.  Classic salt and pepper seasoning on the crust.  Delicious.

I retreated to my table to eat my treasures and bask in the environment of this classic Texas BBQ Joint.  Surrounded by ranchers and tourists I thought "Nothing like Texas BBQ." 

Magnolia Cafe Austin

Dinner, Thursday night.  What else but the Magnolia Cafe.  One of Austin's 24 hour cafes.

I told Mike we would go light.  I chose the Avocado Enchiladas with a Queso Sauce.  Covered with Black Olives and Fresh Tomatoes.

Notsolight after all.