Tales From the Pits
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Tales from the Pits is one of the best podcasts out there for those interested in learning about all things Texas BBQ.
As the name implies, Tales from the Pits is a podcast fueled by stories about BBQ culture – namely, that in Texas. Whether you’re new to the world of Texas barbecue (What wine goes well with barbecue?), or you consider yourself to be quite the pitmaster or mistress, this podcast is for you!
Produced and hosted by Bryan Norton and Andrew Martinez, Tales of the Pits aired its first show in 2017. Many of the early episodes were recorded in a rather low-key manner, using the host’s phone, in a car going at 70-plus miles an hour while en route to different barbecue stops.
Tales from the Pits digs into the stories, history, and culture of the best joints serving up delicious barbecue in the Lone Star State. Four years and more than 175 episodes later, Bryan and Andrew are continuing their journey to search for the best barbecue stops in Texas – all while interviewing some of the biggest names in the BBQ world.
Have you been bitten by the BBQ road-trip bug? Check here for an episode on BBQ road-trip tips!
https://bryannorton.podbean.com/e/tfp-bbq-ep-104-bbq-road-trip-tips-part-1/
The Hosts
The podcast brings serious barbecue talk to the table. Whether it’s about tasting a smoked brisket from a five-star grill or cooking whole hogs on an open pit, Bryan and Andrew consistently produce episodes that emit pure passion.
The hosts connect with listeners in a tone that allows even non-foodies to gravitate toward barbecue culture. What’s more, they seem to gain a kind of trust factor with other enthusiasts, allowing them to quickly dive right into plenty of brutally honest, no-nonsense discussions about barbecue!
The History of BBQ in Texas
We all know that Texas is a vast melting pot of different cultures. This means the history of barbecue in the Lone Star State cannot be confined to just one story, one influence, or even one method of cooking. Some episodes go deep into the history of the cuisine, helping listeners understand all kinds of barbecue styles practiced across the State.
Tales from the Pits gives a broader view of how barbecue history was shaped by African, Mexican, German, and Anglo Texans to form the iconic cuisine that is modern Texas barbecue.
The rise of the Texas meat market started in the 19th century when the only things that really varied in terms of barbecue were the type of wood and the animals available for the meat. It was a time when smoking was a necessity, rather than merely a choice of cooking style. However, it wasn’t until the mid-1960s that beef processing transformed, and brisket slowly started to dominate discussions about Texas barbecue.
Texas barbecue has changed dramatically over the last decade alone. Meat options no longer stop at the Texas Holy Trinity of smoked brisket, spare ribs, and sausage. Many menus have since expanded to various kinds of meats, such as smoked turkey breasts, beef cheeks, and other premium-grade items.
The Texas Holy Trinity
The mightiest meat plate in a Texas barbecue is called the Holy Trinity, otherwise known as the Texas Trinity. In the Lone Star State, where barbecue is practically a religious experience, three types of meat are consumed the most – brisket, sausage, and ribs.
Brisket starts as a tough cut from the breast or lower chest of the cow. It’s normally cooked over indirect heat for six to 24 hours. The brisket’s connective tissues and collagen become tenderized, with the exterior bark blackening atop a pink smoke ring. The result is a beautifully marbled piece of meat that’s both fatty and flavorful.
The “magic tingle”, as host Bryan Norton calls it, is a delicious bite of tender brisket with a perfectly rendered fat, crusty bark, and a flavorful rub. It almost melts in your mouth as that tingle “literally travels through your body”.
If you haven’t tried real, authentic Texas brisket served on a piece of butcher paper, you’re missing out!
Sausages come in all kinds of flavors and sizes, and can be barbecued in a variety of ways.
Sausage-making is an integral part of the Texas BBQ story. During the rise of meat markets, the sale potential of beef was extended by cooking raw leftovers and selling them as ready-to-eat meats. All kinds of meat trimmings made their way into sausages.
Ribs in Texas are often dry seasoned, unlike those cooked with a wet rub, such as St. Louis ribs. The char of a Texas dry rub stands out with its own distinct flavor. In my opinion, the combination of tangy and spicy leaves a deliciously unique impression on the palate. As Texas is an impressively large state, there are several regional varieties of Texan ribs.
East: Ribs are saturated with smoky flavors of hickory, and served with a tangy, tomato-based dressing.
West: Ribs are lightly seasoned with spices and slowly cooked over direct heat.
South: South American flavors dominate the ribs scene in Southern Texas. Barbecue meat is often cooked in a covered pit, lending it an unmatched savoriness.
Central: The most popular style of Texas barbecue. Ribs are cooked over indirect heat using either oak or pecan wood.
The Great Texas BBQ Hunt
The debate about what true Texas BBQ is may be as old as barbecue itself. As a result, Bryan and Andrew went on a quest to determine the 20 best barbecue spots in Texas – what they called The Great Texas BBQ Hunt.
The hosts go on an incognito road trip across the Lone Star State, visiting at least 100 eateries on a mission to find Texas’ greatest BBQ joint. The hosts’ goal was to rate all the components that make up a true barbecue experience. Each restaurant scored points for their brisket, sides, desserts, and even how fast their lines were.
While paying homage to classic Texas barbecue stops, Bryan and Andrew also checked out new talent coming onto the barbecue scene.
Curious about the results? The whole list is posted here!
https://sites.google.com/view/thebbqpodcast/the-great-texas-bbq-hunt
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Every week, Bryan and Andrew continue to entertain us with their interviews with Texas’ best pitmasters – there are even a few appearances from those representing Texas BBQ outside the State.
Here at TexasRealFood, we love all kinds of barbecue chat. So if you’re looking for an easy listen that dives into all things BBQ in a truly entertaining fashion, this is the podcast for you.
Start binge-listening or catch-up on missed episodes here:
https://bryannorton.podbean.com
https://open.spotify.com/show/1XBtampoLNt0ZYAm7rJsMq
Looking for the best brisket restaurants across Texas? Click here!
