Daniel Vaughn, Texas Monthly magazine’s barbecue critic, gave the opening address and took the audience on an historical tour of Texas barbecue. Here’s Daniel with his official Texas costume.
Bright and early the next morning we were back at the seminars. Fortunately Brooke Lewis and Cheryl Atkinson from The Shed served fancifully garnished Bloody Marys in their outstanding catering session … .
And Randy Twyford interrupted his talk for the traditional 9:22 shot of Gentleman Jack.
One of my favorite seminars was learning about the history of Czech and German sausage from Tim Mikeska and Kent Black.
Each old-line Texas barbecue shrine has a unique, carefully guarded family recipe. You can buy Black’s sausage online here. Mikeska sausage is sold to a number of excellent barbecue restaurants around the country. Click here for more information.
Barry Sorkin and Tim Mikeska. Barry serves Tim’s outstanding sausage in his restaurant, Smoque, in Chicago.
One of the highlights of the conference was Friday evening’s outdoor picnic, featuring a variety of Meyer’s Natural Meats, and a steak cook-off. A number of NBBQA pitmasters cooked alongside seasoned steak circuit cooks.
… and grilled them up on Brad Barrett’s GrillGrates. Lightly seasoned and charred goodness.
My Texas barbecue family was out in full force. Thanks to Robert Lerma for making this picture of Keith Schmidt and me.
Rhinestone cowboy steak GRAND CHAMPION Kell Phelps, past NBBQA president and editor of the National Barbecue News, was the grand champion. He’s pictured here with National Steak Champion Monte Brown, Diamond W BBQ, and Mike after the final dinner and auction.
Our last Texas meal was brunch at Cody’s Bistro in San Marcos with Keith Schmidt. Chicken and waffles — half of a fried cornish game hen over malted waffles with a cayenne-spiked maple syrup. So delicious.
And of course, a final stop before departure: Texas Western Wearhouse. They were kind enough to loan us dozens of pairs of gorgeous cowboy boots with which to decorate the tables for our auction and final meal, so we had to check them out. Six pairs of boots, belts, shirts, and more and we were ready to head for home.
If you’re in the barbecue business, kindly consider joining NBBQA and attending next year’s event which will be held in Nashville. We are staunch supporters of NBBQA. Mike is a past president and continues to serve on the board, Becky Streuter, our catering manager has served on the board, and Amy organized several conferences. The educational opportunities, coupled with with the opportunity to meet barbecue people from all over the country, make this experience valuable. We have met so many of our very good friends through these conferences. Y’all join us!