Tales from the pits, a Texas BBQ podcast featuring trendsetters, leaders, and icons from the barbecue industry

Tom Micklethwait has been at the forefront of the modern barbecue movement that has taken place in the last decade. From high quality meats to well made sides and condiments, Micklethwait Craft Meats has been serving all of the staples we’ve come to associate with craft barbecue since their beginning. As they celebrated ten years in business we sat down with Tom to discuss his career, the current state of barbecue, and his latest venture, Saddle Up, located next door to the barbecue trailer.

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Micklethwait Craft Meats Thu-Sun 11a - sold out Website: craftmeatsaustin.com Instagram: craftmeats Saddle Up Thu-Sun 10a - 5p Instagram: saddleupaustin

No region of Texas has seen a larger increase in both the quality and quantity of good barbecue options the last few years than the Fort Worth area. While other cities have gotten plenty of rightful acclaim for their roster of BBQ spots, not as much focus has been placed on what has developed in North Texas. We were fortunate to be able to get together with some of the finest cooks and business owners in the region to help shine more light on this burgeoning scene. Note: there is some colorful language in this episode, please be advised. A huge thank you to Chelsea Machuca from Ben E Keith Foods for providing the beverages for this episode, thanks to Goldee's for hosting this event, and of course thank you to all of the participants who carved out time to sit down and chat with us about their business and the Fort Worth/Mid Cities BBQ Scene. Please give us (talesfromthepits) and all of these fine BBQ places a follow on Instagram and if you enjoyed this episode please subscribe, rate and review us on your preferred podcast listening app. Heim BBQ: One of the early spots in the area when they began operating out of a food truck in 2015, Travis and Emma Heim have grown their business over the years to include multiple locations serving lunch and dinner all across the DFW area. Instagram: heimbarbecue Goldee’s BBQ: This talented crew cut their teeth learning craft BBQ in Austin before moving back home to open a brick and mortar in Fort Worth. Goldee's has quickly earned acclaim for their well smoked meats and the meticulous care taken in producing strong sides and even housemade bread. Instagram: goldeesbbq Smokeaholics BBQ: Derrick Walker has been a part of Fort Worth barbecue for many years, starting with pop ups om 2006. His brick and mortar spot in south Fort Worth serves what he calls “Tex Soul,” incorporating flavors he grew up with into Texas ‘cue. Instagram: smokeahlicsbbq Zavala’s BBQ: Joe Zavala evolved his dream of “just serving brisket and beans” into a full fledged menu of sides, an array of meats, and specials such as cirispitos and cheese and fajitas out of his brick and mortar in Grand Prairie. The Zavala's building is also home to their second business, Mas Coffee Co, serving artisan coffee alongside Zavala's breakfast tacos. Instagram: zavalasbarbecue Panther City BBQ: Chris Magallanes and Ernest Morales started in a small food truck in the original Heim BBQ spot partnered with a bar in Fort Worth. Their business has grown to include a large covered patio and indoor dining spot where locals can get their signature food, a mix of central Texas style barbecue and the Mexican food culture they grew up with. Instagram: panthercitybbq Hurtado BBQ: Brandon Hurtado burst onto the scene doing pop ups at local breweries. The business quickly evolved into a food truck and just as quickly outgrew that as they gained more notoriety. Hurtado can now be found at their brick and mortar location in Arlington serving an eclectic menu of Central Texas meets Mexican influence. Instagram: hurtadobbq Brix BBQ: Trevor Sales might be a relatively new Texan, migrating to Fort Worth from the Midwest in 2017, but he quickly fell in love with Texas barbecue when he arrived. The Brix menu has the staple Texas items, but their team has also added a lot of creativity to the mix by drawing on things they love to eat like such as hot chicken sandwiches. They can currently be found across from a brewery in Fort Worth, but recently announced plans for a permanent restaurant in the same area. Instagram: brixbarbecue Dayne’s Craft BBQ: Dayne Weaver is another self taught Texan who caught wind of the craft barbecue movement and was soon obsessed with learning the processes. After a couple of years of pop ups (both from his house and partnered with local spots), the Dayne's team bought a food trailer and set down roots at Lola’s, a bar in Fort Worth. Instagram: daynetxbbq

From an 11 stop marathon to quick local trips, we've done quite a few BBQ runs. Andrew and I discuss some of the things we've learned to make BBQ road trips more enjoyable

The aura, history, and feeling one gets walking into the hallowed dining room at Louie Mueller Barbecue is unparalleled. The smoke lined walls, the brick pits, and many of the roots of modern day Central Texas style smoked meats can be traced back to the historic former gymnasium in Taylor that has been home to the Mueller family's restaurant operations since 1959.

While the Mueller family is acutely aware and protective of their family legacy, they've always understood the importance of growing with the times to provide their restaurant patrons the best possible experience. The late Bobby Mueller and son John expanded the restaurant circa the year 2000 to add more seating in the form of a screened in room adjacent to the original main dining room. Bobby's son Wayne came back to the family business in 2007 to learn from his father. After Bobby Mueller's sudden passing in 2008, Wayne carried on the family restaurant legacy in Taylor, keeping the Louie Mueller Barbecue name in the upper echelon of Texas barbecue. As Wayne continued to operate the restaurant as the owner and pitmaster from 2007 to present day, he realized that it was time for Louie Mueller Barbecue to update itself to the times to better serve its guests. In early 2018 Wayne applied for a full liquor license and began plans for a patio expansion for the restaurant. Noticing that the influx of tourists and BBQ enthusiasts flocking to the restaurant made it harder for Taylor residents to go to the restaurant on a regular basis for an easy meal, Wayne wanted to add outdoor seating as well as a bar menu option for folks to have a quicker, simpler way to get food from the restaurant. The patio expansion is nearing completion with some minor build outs and cosmetic upgrades still to come, and soon a night time dining option will be possible at Louie Mueller Barbecue while still preserving the classic experience of walking into the original dining room and having the barbecue equivalent of a religious experience as the customer gets their brisket end communion piece at the front counter. The times are changing and so is Louie Mueller Barbecue, but the Cathedral of Smoke remains intact as one of the quintessential food experiences in Texas.

Todd and Kristin Ashmore started Opie's BBQ in 1999, a simpler time in the Texas barbecue world. The Ashmores had careers outside of the BBQ world, but decide to throw their hat in the ring after years of traveling around and eating at other places. They opened in Spicewood, Texas, a town 35 miles west of Austin. Opie's uses mesquite wood and takes some style hints from west Texas barbecue joints while bringing central Texas style cooking in as well as adding their own touches to provide an experience like no other. Opie's started with a very humble roadside stand and over the years has expanded both in location size and menu options, and was one of the pioneers of the "full meal experience" we have come to love so much in Texas barbecue. With unique, high quality sides and desserts to complement their mesquite smoked meats, Opie's has long been a destination for BBQ lovers. Don't forget to budget for one or more of their great rock and roll themed shirts, too! A family operation from day one, Todd and Kristin's daughter Courtney and her husband Seth also work in the restaurant as kitchen manager and pitmaster, respectively. With nearly 20 years under their built, Opie's is showing no signs of slowing down as they continue to provide a great experience for their customers seven days a week. And don't forget, the butterbeans are dine-in only!