Burgers with Chuck: Building Dreams at Burgersmith

by Chuck P

Here’s a question I’d like to pose to you that I’ve been asked numerous times:

If you were building your dream burger, what would be on it?

Sounds like an easy question right? But really it takes some thought. The amount of toppings you can put on a burger is almost infinite. You have to carefully consider the consistency of the bun, the variables of wet and dry ingredients and how the flavor profile of your selected toppings will mix with the choices you’ve made. There are a number things that could turn building your dream burger into your worst nightmare.

With that being said, I was recently put to task with creating a “dream burger” of sorts that would be all around blog worthy by the boss man himself Jay Ducote at one of our recent Between The Buns recordings at Burgersmith on Perkins. In between segments, we were trying to decide which burger to order when Jay thought it would be a good idea for me to create my own burger and make it as crazy as possible. Far be it for me to back down from a burger challenge! I happily agreed and began going over their list of toppings on the menu.

My brain was in overdrive looking over all the choices that were offered. But before I could get too excited I had to take a step back and think of what flavors would work perfectly on this burger.

My first choice was the patty itself. The brisket patty seemed to be calling out to me. If you’ve never had a burger with that patty I highly suggest you do. Next were the toppings. I decided to go with some of my favorites-- cheddar cheese, bacon and a fried egg. I then added the creole mayo, but still felt something was missing. Looking over the offerings again I spotted the one choice I knew would be a perfect addition: the house-made chili.

Sitting back and looking over the choices my mouth was watering. Now I just needed to finish it off and choose a bun. I looked over at Angie, Burgersmith’s Marketing Director and asked one simple question, “Could I get grilled cheese sandwiches as buns?”

She replied, “Yes but you should probably use the child’s size so the bread won’t be as thick and you can bite into it better.” She knew what I was getting at.

With that answer, my dream burger was on its way to becoming a reality.

As we continued to record radio segments with Angie I couldn’t keep my mind off of this potential beauty. I felt pretty solid in my choices, but sometimes just because you think you’re right doesn’t mean it always works out. I’ve burned myself a few times trying to go crazy with burger toppings that seemed like they’d work but didn’t.

And then...it arrived! My dream burger aptly named The Chuck P Over The Top Burger had come to fruition.

The Chuck P Over The Top Burger at Burgersmith

It completely exceeded my expectations. This burger looked EXACTLY like I pictured it in my head. The ends of the bacon glistening, the chili pouring over the toppings like a waterfall of deliciousness and the beautiful buttery grilled cheese buns almost moved me to tears. It was almost too perfect to eat. Almost...

Biting into my dream burger was euphoric. The flavor combinations couldn’t have been more perfect with the chili battling everything else to be the star of the show. Every topping I picked came through in each bite. It was a glorious achievement that met every delicious expectation that I had and then some.

After taking a few pics and posting to my Facebook and Instagram pages, my feeds were flooded with a sea of comments from those who were in complete awe of my burger baby!

There were even a few folks who went to Burgersmith and actually ordered my creation!

After the smoke had settled, I sat back and reflected on what I had just brought to life from the top of my grease soaked brain. What a delicious accomplishment, but could such a thing be tried a second or third time? Could I match or even top what was just laid before me?

Stay tuned true believers...

Chuck P's Best Bites of 2017

by Chuck P

Another year has come and gone and now with 2018 here it’s time to reflect back on 2017. It was definitely a busy one here at Bite & Booze headquarters with road trips, pop-ups and private events filling up the calendar on a regular basis. Somehow, in between all of that, we found time to try some delicious dishes both locally and regionally that inspired and satisfied our ever expanding palates.

Here are just a few of my favorite dishes from 2017. I promise it won’t be completely filled with burgers.

The Fried Chicken Biscuit at Willa Jean

If you’ve never eaten at Willa Jean then I highly suggest you change that the next time you’re down in New Orleans. Listed under their “Biscuit Situation” section of the menu, this beast of a meal is a must have. A juicy chicken breast sitting between two warm, flaky biscuits in a pool of Tabasco honey. It’s big enough to share, but I’m not giving up a single delicious bite!

The Brisket at Franklin BBQ

This is absolutely without a doubt THE BEST brisket I’ve ever had. Franklin in Austin, Texas is well known, especially their brisket, and it totally lived up to the hype. 

Juicy, smokey and packed with deliciousness. I think I could have eaten it all by myself. Every time I look at that picture I start trying to figure out when I can get back there for more.

Deep Dish Cheese Pizza from Giordano’s

Unfortunately I didn’t get to travel to Chicago to try this but I was lucky enough to try it thanks to my lead singer Hana who ordered one for our guitar players birthday. Giordano’s ships their pizzas packed on dry ice with sauce packaged separately and cooking instructions as well. This true Chicago deep dish is fantastic. The red sauce was really good and it was packed with cheesy goodness. I’m hoping the next time I get to try one of these it’ll be at the restaurant, but I’ll be happy ordering one online until then.

The Slamburger at Brickyard South

I love the fact that one of my favorite hangout spots also has one of my favorite burgers. Danny Moore and Danny Wilson serve up this classic burger every Friday night at Brickyard South for the insanely low price of $5. A simple burger that’s perfectly seasoned, smashed flat and topped with cheese, lettuce, tomato and Danny Moore’s signature sauce. No gimmicks just a great tasting classic burger.

Jumbo Carrot Cake at BRQ

I’m sure you’re asking yourself why I’m choosing a dessert from a BBQ restaurant. The answer is simple. This is the best carrot cake I’ve ever had. Period. No contest. I mean look at that thing! You can feed four people off of that slice! After having this cake I had dreams about it for like, a week after. IT’S THAT GOOD!

Fried Chicken At Willie Mae’s Scotch House

There’s a reason that Willie Mae’s is famous. Their fried chicken is otherworldly; the flavor of the crust and the juiciness of the chicken is unreal. It’s been a staple in New Orleans since it opened in 1957. Presidents and celebrities have eaten here and Food Network declared it as having America’s Best Fried Chicken. There’s no other fried chicken that comes close to it.

The LIT Pizza Burger At Curbside Burgers

This was a special burger for their ‘Curbside Turns One’ anniversary celebration and although every burger that week was really good (and yes, I had all of them) this was the one that stood out for me. An awesome Italian sausage patty, swiss cheese and gremolata sandwiched between two pepperoni pizza buns. The flavor profile for this thing was off the charts. It was everything you would want out of a pizza burger and so much more. I’m hoping this pops back up on their menu as a special soon.


This was a tough list to put together. There were so many dishes I had this year that were really good but these definitely were the ones I still talk about. I’m hoping that 2018 will be just as delicious.

That's not a carrot cake, THIS is a carrot cake: BRQ

by Paige Johannessen

There has been a lot of buzz surrounding the opening of BRQ Seafood and Barbeque. While BBQ is not a new concept to the South, having new local BBQ place is filling a gap in what is a pretty sparse culinary category in Baton Rouge. BRQ’s Chef Justin Ferguson is a Baton Rouge native who recently returned home after overseeing a number of Chicago restaurants and brought his knowledge and experience back to South Louisiana to show off his pit master skills.

The restaurant is large and inviting and has a contemporary, yet rustic feel. We were greeted by sunlight pouring into the large, street facing windows and delicate flowers adorning every table. Despite its size, it still feels quaint-- homey almost. Once we were seated, our server came to greet us with a basket of house made BBQ chips and pickles. Honestly, that could have been my meal. It took everything in my power to control myself from gorging all of them down because our waiter informed us that we had a feast heading our way. Even Jay, a known pickle hater, downed a handful of pickles and even seemed to like them. That’s big news people!

After I mentally prepared for the feast ahead, the dance of BBQ began. The opening act was an array of appetizers. One by one we were served crab beignets, boudin balls and a heaping mound of buffalo mozzarella in olive oil topped with caviar. I was not expecting to see a mozzarella appetizer at a BBQ restaurant, but I'm not complaining. It was by far my favorite appetizer and a nice change of pace from the typical fried fare.



Act two was on the lighter side, a pair of salads. Maybe “light” is the wrong word because it was more like a mountain range of salad. The Brussels sprouts and kale salad came topped with smoked bacon, parmesan, toasted almonds and a tahini dressing. It was a really nice compliment to the BBQ menu and would be delicious topped with pulled chicken or pork if you’re looking for something “lighter” on the menu.

The Moroccan Citrus Salad is a perfect summer salad. Mixed greens topped with grilled pineapple, carrot, pink grapefruit, orange segments, dates, almonds, goat cheese and a citrus mint vinaigrette is a meal in itself and almost too pretty to eat!

Next came the headliner. A procession of waiters presented us with the “Feed Me" platter. I think just about everyone in the restaurant had to come over and get a look at the butcher block of deliciousness that came to our table. The board was packed with St. Louis which have a straight, rectangular cut and tend to be more tender and Baby Back ribs which have a meaty cut with short, curved bones, smoked and pulled chicken, pulled pork and sliced brisket. The meats were served with four kinds of sauce: original mild, North Carolina vinegar, Louisiana spicy, and South Carolina mustard. Accompanying the board were sides of green beans, collard greens cooked down with bacon, mashed potatoes and goat cheese jalepeño grits.

The "feed me" platter at @brqrestaurant is a showstopper. This bad boy is piled high with smoked chicken, pulled pork, baby back ribs and St. Louis spare ribs 😋 thanks @justin.ferguson.chef for an awesome experience! • • • • #biteandbooze #225batonrouge #225 #batonrouge #bbq #BRQ #gobr #eatbr #br #eater #foodpics #foodporn

A post shared by Bite & Booze (@biteandbooze) on Jul 19, 2017 at 12:39pm PDT

We were all impressed by the display and all of the meat was smoked and cooked to perfection. The sliced brisket was to die for and the pulled pork was the perfect, juicy base for the various sauces. Phew! Yall, I am getting hungry again writing this.

And finally, the encore: A monstrous, delicious CARROT CAKE. It has to be put in all caps because it would be an injustice to the size and magnitude of this dessert for it to just simply be written out. See Jay’s head for scale:



BRQ put on quite the show for us and we had a wonderful experience dining at what we are sure is a new staple in the Baton Rouge area. Word to the wise: come hungry.

Barbecue Worth Killen For

by Chuck P

Texas and BBQ are a classic duo like peanut butter and jelly or cereal and milk. No matter what city you're in, it won't be hard to find a tangy rack of ribs, smoked chicken or juicy brisket. Recently, the whole Bite & Booze team had the lucky opportunity to try some some legendary BBQ when we visited Killen’s BBQ in Pearland, Texas.

Established in 2013 by Ronnie Killen, a local pitmaster, Killen’s has made a name for itself as one the best BBQ spots in the Pearland/Houston area with lunch lines on the weekends stretching out as long as the lines you'd see at Austin’s famous Franklin Barbecue. On a recent trip to Franklin, I'd proclaimed their brisket to be the best ever (which it is), I found the rest of their choices to be just average; at Killen’s this is not the case.

All the meats at Killen's BBQ in Pearland, TX

After a few moments of trying to decide what to pick from the menu, Jay made the choice of just ordering everything: brisket, beef and pork ribs, and smoked turkey along with sides of mac n cheese, baked beans and what was definitely the best creamed corn I'd ever had.

The Pork Ribs

Every piece of juicy meat on our tray was absolutely delicious. The pork ribs may go down as my favorite, but the brisket and turkey were seriously vying for second place. I don't remember ever having a full plate of such amazing BBQ selections and not really having a bad choice in the bunch. And I'm telling you that creamed corn…it changes a person.

We did our best to take down as much as we could and then made our way inside for some of their famous bread pudding.

Everyone knows I love burgers and beer, but the simple pleasure of bread pudding can tempt me like no other.

This was not just any regular ole bread pudding; this one was made with croissants. The airiness of the croissants was a nice change to the normal denseness of a classic bread pudding.

If you find yourself in the charming town of Pearland, Texas stop and visit Killen’s BBQ for a true Texas treat, order extra creamed corn and you can thank me later.

Franklin Barbecue: The House That Brisket Built

by Chuck P

The city of Austin, Texas is known for many things. It’s eclectic music scene, the University of Texas, Austin City Limits, Matthew McConaughey, bats and SXSW name a few, but the one thing that Austin is definitely known for is BBQ.

You could probably stand on any corner in Austin, throw a rock and hit a BBQ shack or food truck. Out of the many local spots you could go to for some finger-lickin’ goodness, there’s one place that’s considered the Mecca for BBQ in all of Texas: Franklin Barbecue.

Our tray at Franklin Barbecue: Turkey, Sausage, Ribs and Brisket

Aaron Franklin has created a cult following for his delicious meats and it all started out of a trailer in 2009. Franklin is probably the only place in the country that consistently has over a 2 hour wait for their food. Outside, in the elements, year-round, people get in line as early as 5am. As the line begins to spread out from the front door down the block and into neighborhoods you can see people setting up folding chairs and grabbing beers out of their tag-along ice chests.

People come from literally all around the world just to get a taste. When (not if) they run out of food,that’s it! There’s no dinner service so if you were one of the unlucky ones who stood in line all morning and braved the elements only to miss out, then it’s a return trip tomorrow to get back in line once again.

When Jay told the Bite & Booze team about our stops in Texas during our Gov’t Taco research trip, I was extremely excited to see Austin on the itinerary. I knew that we were going to be trying out tacos at all of our stops, but I made a vow to stand in line for some of that famous Franklin brisket.

When we arrived in Austin, Jay told us that Wednesday was our only day with nothing on the calendar. In that moment, the BBQ stars aligned. Although Jay had been to Franklin twice before, he agreed to come hang with me in line. We set our alarms that night to be there no later than 8:30am as I drifted off to sleep dreaming of the BBQ deliciousness that was to come.

After hitting snooze on my alarm about 4 times I woke up and realized it was now 9am! Jay mentioned that if the line was too long, he knew of some other great places we could go, but my heart was slowly breaking just thinking about missing the opportunity while we were in town. 

I had never felt so betrayed by a snooze button. 

To my suprise, as we made the turn off of East 11th St. onto Branch St. we saw there only about 30 people in line. The BBQ Gods do exist.

We decided to grab some coffee and made our way around the corner to get in line. We mingled with other customers there who were from out of town and who were also shocked by the short line. 

Pro Tip: We went on a Wednesday if you want to try your luck next time you’re in Austin 

After about 20 minutes one of the employes started making their way through the line taking orders from everyone. The minimum order is 5 pounds so we went with smoked turkey, ribs, sausage and of course, their world famous brisket.

Around 11am the doors opened and the line began to filter inside. Close to noon, we finally made our way through the doors and into Franklin. The aroma of smoked meats inside overwhelmed me. Tables began filling up with eager, hungry guests. I eyed each tray of food that passed making myself hungrier by the minute.

As we made our way closer to the counter I noticed the man himself, Aaron Franklin, was hanging out by the register just chatting with everyone and taking pictures with enamored guests.

Aaron Franklin, Jay and myself posing after a behind the scenes tour of Franklin Barbecue

That’s cool. Here’s a guy that could be at home, on a golf course or anywhere just letting the place run itself and not even worrying about showing up and yet there he was! To see him chilling in a t-shirt, shorts and Chuck Taylor’s just mingling with his clientele was very humbling.

After grabbing our order and some drinks we hit up the patio and got our grub on. I’m not gonna lie to you folks -- the turkey, ribs and sausage were nothing to write home about. They were straight up just ok BBQ. I enjoyed them, but I would not order those again if I went back. However, I would happily pay $100 for a whole brisket.

Brisket at Franklin Barbecue in Austin, TX

THIS IS THE BEST BRISKET I’VE EVER HAD! I don’t even know where to start... The perfect smoke ring, the juiciness of the meat, the incredible flavor of it all was too much to comprehend. It was like the best chocolate or the best steak or the best whatever is your favorite thing in the world times 100. I couldn’t get enough of it and was felt stupid for not ordering more. I ate until I was miserable.

After our meal we were able to go into the back of the restaurant and talk with Aaron Franklin. This guy was so down to earth and eager to talk with us and answer any questions we had for him. I also discovered that he was also a fellow drummer (!) and that we had similar taste in music. 

Killer brisket and he was a drummer?! Our wedding date is set and we’re registered on Amazon.

We said our goodbyes and headed back to the hotel and I realized 2 things: I need more than a couple of days to fully experience Austin and when I do get back most of that time will be spent eating brisket at Franklin.

Red, White and 'Cue: A Look Back on Barbecue Bites Past

by Drew Broussard

Oh barbecue, where do we start? At Bite and Booze, our appreciation for barbecue runs deep. Three of our products were thoughtfully considered and concocted with the beauty of this "low and slow" cooking method in mind. Whether he's competing or simply taste-testing for the betterment of mankind, Jay has eaten his share of barbecue over the years. 

While spring time in Louisiana may be dominated by seafood, people pivot to pork, chicken and beef when the summer rolls around. Now that July 4th is upon us and we are itching to hit the grill, let's take a look back at some of our favorite barbecued dishes that we've enjoyed over the past few years!

The Best Brisket from Franklin Barbecue in Austin, Texas

Brisket from @franklinbbq. @jayducote braved the line yesterday, but of course he turned it into a tailgate party. #bbq #nofilter #atx #foodporn #nomnom #seriously #beef #brisket

A photo posted by Bite & Booze (@biteandbooze) on Nov 14, 2015 at 8:03am PST

Big Basket from La Barbecue in Austin, Texas

Doing things for real at @la_barbecue in #atx! Check out that colossal beef rib! #bbq #texas #foodpics #foodporn #barbecue

A photo posted by Bite & Booze (@biteandbooze) on Nov 18, 2015 at 12:06pm PST

Spare Ribs at Arthur Bryant's in Kansas City

Brisket from the GnarBQ 2015

St. Louis Style Ribs from Pimanyoli's

Smoked Sausages from Johnson's Boucanière in Lafayette

Sausages smoking at @johnsonsboucaniere. There aren't many prettier sights. @eatlafayette #lafayette

A photo posted by Bite & Booze (@biteandbooze) on Jan 12, 2016 at 12:44pm PST

Sampler Platter from Nola Smokehouse

Say hello to the sampler platter at @nolasmokehouse. Ribs, pulled pork, brisket, burnt ends, smoked sausage, boudin, and sides! #bbq #nola #chefrob #eeeeeats #satisfeed #instayum #instafood #foodprnshare #foodporn #instagood #foodgasm #nom #nomnom #nomnomnom #foodpic #fdlmoment 

photo posted by Bite & Booze (@biteandbooze) on Jul 10, 2015 at 9:49am PDT

Team Bacon Rouge's Pig from Hogs for the Cause

We can hardly wait for this year's @hogsforthecause!Team @baconrouge is ready to rock and roll. Make sure to grab your tickets! #hogsforthecause #pork #citypork #yummy #wholehog

A photo posted by Bite & Booze (@biteandbooze) on Mar 22, 2016 at 10:11am PDT

BBQ Plate from Mitchell's Bar-B-Q in Cheyenne, WY

Doing some #BBQ research at Mitchell's Bar-B-Q in downtown Cheyenne, WY. #thestruggle

A photo posted by Bite & Booze (@biteandbooze) on Jun 23, 2014 at 1:00pm PDT

Jay D's Barbecue Venison Pizza

When @jayducote found out @indieplate carries fresh #pizza dough and @chuckp23 stocked us with venison, the @hugjayd Louisiana Barbecue Venison pizza was born!

A photo posted by Bite & Booze (@biteandbooze) on Mar 2, 2016 at 12:11pm PST

Jay Takes on More Austin Barbecue

by Jay Ducote

Franklin Barbecue may have been home to some of the best brisket I've ever tasted, but I knew my barbecue tour of Austin couldn't stop there. While I didn't get the chance to venture to any of the legendary stops outside the city limits, I did make sure to find a couple of the best BBQ trailers around.

The first of those quests brought me to Valentina's Tex Mex BBQ. A trailer located a little out of downtown, Valentina's puts a Texas-Mexican spin on traditional Hill Country barbecue. Their pork ribs were the best I had in Austin. Brilliantly spiced and the proper kind of tender, I could go back and get a whole rack of ribs if it weren't for something else on the menu calling my name...

Brisket Taco Special at Valentina's Tex Mex BBQ in Austin

The brisket taco gave me a new appreciation for what happens when good barbecue combines with Tex Mex flair. A fresh flour tortilla engulfed the smoky brisket which was dressed with spicy salsa, crunchy slaw, and a squeeze of tart lime juice. This is what I want in a taco. Layers of flavors and textures combine into one sensational bite after another. And like a burger is only as good as its bun, the tortilla game at Valentina's is strong.

Of course, I didn't just have the brisket taco. I also feasted on an arrangement of brisket, ribs, and a play on an off-the-cob Mexican street corn. I found my happy place.

Brisket and ribs from @valentinastexmexbbq has me and @dylanewers like 😄😂😋🤗 #atx #bbq #texasbbq

A photo posted by Jay Ducote (@jayducote) on Nov 17, 2015 at 12:55pm PST

On the east side of town is a food truck lot that hosts a single occupant: La Barbecue. With two smoking trailers, a service trailer, and plenty of picnic tables and open space, this joint just rings out “Austin” in my ears.

Jess Pryles set me up to meet Ali, one of the owners of La Barbecue, to do a proper sampling of the smoked meat menu. Along with my Chief Confusion Coordinator Blair, my buddies Andrew, Jonathan and Zac joined me because I knew we couldn't eat it all.

When the cafeteria tray covered in pink butcher paper came out, the salivation began, and the meat sweats ensued. Before us, arranged majestically to cover every square inch of the platter, lay a smorgasbord of smoked meats that could feed an army. One of the stars of the show was the legendary La Barbecue beef rib. Accompanying the rib were brisket, pulled pork, smoked turkey, smoked sausage, pork ribs, and a number of legit sides.

Doing things for real at @la_barbecue in #atx! Check out that colossal beef rib! #bbq #texas #foodpics #foodporn #barbecue

A photo posted by Jay Ducote (@biteandbooze) on Nov 18, 2015 at 12:06pm PST

After polishing off the entire spread, we could barely manage to pose for a picture. Every bite I took brought me to new levels of barbecue glory. There was a line when we arrived, but nothing like the one at Franklin. I'd gladly go back to La Barbecue again and again. This place is the real deal!

We did some damage at @la_barbecue in #atx. Thanks to @jonathanjow and @hitmanzac for joining me!

A photo posted by Jay Ducote (@jayducote) on Nov 18, 2015 at 12:00pm PST

Jay takes on Franklin Barbecue in Austin, TX

by Jay Ducote

Ever since I began dabbling in competitive barbecue and crafting my own barbecue sauce, Austin, Texas, has been at the top of my culinary bucket list. I recently had the opportunity to spend a couple weeks there, mostly eating and drinking my way around the city. Due to my everlasting love of the 'que, I've decided to divide my experience into three posts: Franklin Barbecue, other barbecue, and the best of everything else I ate in Austin. Check back for the other installments later.

A huge part of Austin barbecue culture isn't actually in Austin. Towns like Lockhart outside of Austin are home to some of the most historic central Texas barbecue joints. To really get a full experience of the circuit you'll need a car to get around and an extra stomach or hollow leg so you can move on to your next meat sweat.

However, I'll have to save that road trip for another time. On this trip, I got around Austin on foot and with the help of friends and Uber, so I didn't get to make the trip to Lockhart.

That being said, there's some serious barbecue happening these days inside the Austin city limits. The most famous of those is inarguably Franklin Barbecue.

Zac Jiwa and Jay Ducote prepare themselves for Franklin Barbecue in Austin

Joined by my friends Zac Jiwa and Andrew Lee, I arrived at Franklin for the four hour wait to eat Aaron Franklin's prized brisket. That may seem crazy, and it is, but if you know how to do it right, it really isn't THAT bad.

It kind of felt like a tailgate party before a game.

First, we got breakfast tacos before heading to Franklin to get in line at 9 a.m. Zac brought bag chairs, and most people in line were playing games or chatting with friends. After finishing up the breakfast tacos, Zac and I got coffee from a nearby coffee trailer.

Getting excited about @franklinbbq with @hitmanzac. The line is ridiculous but the doors shall be opening soon and brisket is in my future! #bbq #texas #atx

A photo posted by Jay Ducote (@jayducote) on Nov 13, 2015 at 8:53am PST

At one point some people who work at Franklin's walked by and asked what we intended to order. They were getting a count so they knew how far down the line they'd go before they ran out of food. We were told that we'd be eating around 1 p.m. I knew it was time for a beer, which we should have brought with us, but fortunately Zac took the short walk to a nearby store for a six pack.

The line started to move at 11 a.m., and we put up our bag chairs rather than try to keep up with moving them. As the line crept along and the people who arrived earliest began to eat, the liveliness of the crowd picked up. A group of dudes who were there for a bachelor party had pretty mixed feelings about whether or not it would be worth waiting in that long of a line starting that early in the morning with a hangover. That honestly may have kept me away!

A view inside Franklin Barbecue from the door, still waiting in line

When we finally got to the front of the line, sure enough right around the time predicted, we ordered like smoked meat champions.

Three pounds of brisket, mixed between the point and the flat (or moist and lean), three bones of pork spare ribs, half a pound of pulled pork and a couple links of sausage. We knew were in for some pain, but none of us cared. Andrew and Zac both live in Austin and had experienced Franklin before, but they were just as thrilled to be there for my first experience. Plus, with the wait and with having other really great barbecue just around the corner, it's not like either of them had been to Franklin recently.

And then the Barbecue Gods smiled down from the heavens and said "Let there be brisket!" @franklinbbq #atx

A photo posted by Jay Ducote (@jayducote) on Nov 13, 2015 at 12:46pm PST

Brisket from @franklinbbq. @jayducote braved the line yesterday, but of course he turned it into a tailgate party. #bbq #nofilter #atx #foodporn #nomnom #seriously #beef #brisket

A photo posted by Jay Ducote (@biteandbooze) on Nov 14, 2015 at 8:03am PST

The reason to go to Franklin is the brisket. Its reputation as the best brisket on the planet made me wonder if it can live up to that hype. I had my doubts. I mean, I expected it to be really fantastic, but I've had some really great briskets in my day, and I didn't know if the brisket on this one particular Friday afternoon would hold up to its end of the bargain.

It did. Enough for me to name it one of the top five bites of 2015.

The ribs and pulled pork were good, but not amazing. However, the brisket is what beefy, fatty dreams are made of. I'd go back and order nothing but brisket.

While I was in Austin I got to meet Aaron Franklin from @franklinbbq. I'm thankful for that. Best brisket I've ever had. #atx #bbq #brisket #texas #foodnetwork

A photo posted by Jay Ducote (@jayducote) on Nov 27, 2015 at 11:19am PST

Aaron Franklin talks barbecue with Andrew and Zac while Jay admires the smokers

Aaron Franklin, true to his reputation, was there at Franklin Barbecue. A film crew working on something for Andrew Zimmern and Travel Channel was actually there too. I got to meet Aaron and talk shop with him for a little bit. He brought us to his smokehouse where all of his enormous offset smokers were lined up. It made for a pretty cool day, for sure.

Best Bites of 2015: Jay's Picks

by Jay D. Ducote

This list did not come about easily.

Over the last two weeks, Blair and Sydney have each posted about the five best things they ate in 2015. As my turn came, I wrestled with all the memories of great tasting food throughout the year. I analyzed, reminisced, and salivated over pictures of scrumptious treats from many months ago. This year has been an excellent one, and there's no doubt that I've eaten way too much good food for it be easy to narrow my list down to just five. But I've done it.

These are the five dishes I ate this year which will live the longest in my mind. I'll remember them a decade from now and will want to taste them again. I'll remember the mark that they left on me. Each one represents the absolute best version of that particular dish I've ever tasted, and that's saying a lot considering this list contains barbecue, chicken wings, steak, and apple fritters!

Apple Fritter at Nola Doughnuts Portland, OR

Maple Glazed Doughnut on the left,  Apple Fritter on the right

Nola Doughnuts owner Robert Herkes invited my buddy Eusebio Gongora to help him sell his doughnuts at a farmers market outside of Portland one Saturday when we were there for a guy's trip in late June. I'm truly glad I awoke from my slumber and tagged along. The doughnuts, made from croissant dough, were out of this world, but it was the apple fritter that really won me over. This, unquestionably, was the best apple fritter I've ever eaten. It calls out to me like the island from Lost. I have to go back.

Bacon Rouge's Pork Butt at Hogs for the Cause New Orleans, LA

The Bacon Rouge team celebrates the Pork Butt victory at Hogs for the Cause 2015

Somehow I don't have a good picture of the Bacon Rouge pork shoulder itself. It is the only box that we turned in (whole hog, ribs, and "porkpouri" were the others) from the annual Hogs for the Cause competition in New Orleans I didn't snap a picture of. Perhaps it was just too beautiful, and I couldn't wait one extra second before going to turn it in to the judges. However, I can say this... championships aren't a fluke. We won, and it was because we turned in the best pork butt I've ever tasted.

The texture of the Iverstine Family Farms smoked pig seemed perfect as it nearly melted as we pulled some and chopped other parts. It didn't need any sauce. It didn't need any extra seasoning. It just needed to be turned in. That's the only box of barbecue I've ever submitted to a competition where I truly felt like we had a chance of winning.

My Grilled Rib Eye with Pomegranate Molasses Chimichurri & Stewed Okra Los Angeles, CA

"Alright, let's check out Jay's famous rib eye." - @bobbyflay Join me tonight for ep 5 of #foodnetworkstar at @joliepearloysterbar!

A video posted by Jay Ducote (@jayducote) on Jul 5, 2015 at 8:45am PDT

I'll always remember my time on Food Network Star. However, the food part of it can be a blur. We didn't get to feast on our own food and truly enjoy the spoils of our cooking very often. However, for the Fourth of July episode when they made us switch groceries and I got to cook the prime rib eyes Dom purchased, I was able to share that dish with the entire cast.

Of everything I cooked, this challenge may have put me in my element the most. I had a grill, a cast iron pot, and enough time to make it all happen. I redeemed myself on the okra, and I cooked what was probably the best steak I've ever seared. I had extreme confidence after that round of the competition, especially once Bobby Flay told me how fantastic the rib eye tasted. But, I, along with fellow contestants, already knew that.

Ike's Vietnamese Fish Sauce Chicken Wings at Pok Pok Portland, OR

Vietnamese Chicken Wings at Portland's Pok Pok

Chicken wings could be their own food group. I love them. There's just the right amount of barbarian style eating meat off the bone combined with a modern gastronomic flavor push that makes wings magical for me. And I've never had better wings, ever, than at Pok Pok in Portland, Oregon.

I didn't really want to put Portland on this list twice. I've traveled a lot this year, and including Portland twice kept me from including anything from Los Angeles, New York (including Blue Hill at Stone Barns as well as the Sac-A-Lait meal at the James Beard House), Las Vegas, New Orleans (aside from my team's previously mentioned winning pork shoulder) or Baton Rouge. Still, when looking back on the year, including all the great chicken wings I've had like the ones from Sway in Austin that would be the runner-up to Pok Pok, I just couldn't keep these babies off the list!

Franklin Barbecue Brisket Austin, TX

Lean and Fatty Brisket from Franklin Barbecue in Austin, TX

Sydney put the brisket that I cooked at the #GnarBQ on her top 5 list. While I'm honored, I also know she didn't eat the brisket at Franklin Barbecue like I did. Mine has nothing on this. No brisket I've ever tasted had anything on this. Yes, it was worth the four hour wait in line with my friends Zac and Andrew. No, you shouldn't waste space on anything other than the brisket. The glorious brisket.

Best Bites of 2015: Sydney's Picks

by Sydney Blanchard

Looking back, 2015 has been a pretty big year for me. I graduated from college (Manship, represent), landed a real job (thanks to Jay), and started paying bills for the first time (the Internet is expensive, yo).

I've also had the opportunity to travel across the country and try some amazing dishes. Whittling my 2015 eats down to my five favorites was no easy task. But as you'll see, a pattern emerged.

For me, Louisiana food wins 80 percent of the time.

Boudin along the Boudin Trail Lake Charles, LA

Smoked boudin in Lake Charles

Smoked, boiled, or balled, the state's best boudin inarguably hails from Southwest Louisiana. My family is from Eunice, Louisiana, and growing up I was convinced there was no better boudin than the boudin coming out of Eunice. My trip to Lake Charles proved me wrong. Any stop along the Boudin Trail yields delicious, smokey, seasoned results.

Jay's Brisket at the Gnarly Barley GnarBQ Hammond, LA

Jay's brisket is one of the best things in the world

My official nickname since starting with Bite & Booze as an intern back in January has been "brown nose," because apparently my enthusiasm for all things Bite & Booze comes across as sucking up for brownie points. That being said, back in October, Jay cooked all sorts of smoked barbecue goodness for Gnarly Barley's GnarBQ. My favorite of all the proteins served was this brisket, rubbed down with Jay D's Sweet & Spicy Rub. Tender, juicy, sweet and spicy with a crispy exterior, this brisket melted in our mouths. If that makes me a brown nose, so be it!

Alligator & Mashed Mirliton at the James Beard House New York, NY

#bayouinthebigapple

Chefs Sam and Cody Carroll of Sac-A-Lait in New Orleans have had a hell of a year, arguably culminating in their invitation to cook at the James Beard House in New York. To show our support, we took a team trip up to New York to help Sam and Cody where we could and to enjoy a phenomenal dinner in the famous house. The sweet fried alligator and mashed mirliton dish was one of the first courses, and it simply wowed my taste buds. The Carrolls' cuisine tastes nostalgic to me; just like the food I grew up eating, only elevated with beautiful plating and a sense of nuance. Luckily, this dish is on their New Orleans menu, and comes highly recommended by me.

Strawberry Pie at Strawn's Shreveport, LA

This is what dreams are made of

Around Shreveport, Strawn's Eat Shop is an institution. They're known for their icebox pies, and while there on a media trip I was lucky enough to see first hand how the pies are made and to try a variety of their famous pies. The strawberry icebox pie is simple in construction: fresh strawberries are combined with a red, syrupy strawberry red sauce, topped with a heap of confectioners sugar, and then finished off with whipped cream. That's it. But this pie is the stuff of dreams, light and fluffy and not overly sweet, but decadent nonetheless. Word on the street is City Pork Kitchen & Pie took some inspiration from Strawn's when drawing up their icebox pies.

Family-style Lunch at Woodson Ridge Farms Oxford, MS

Every element of this Woodson Ridge Farm lunch was aesthetically perfect

It's safe to say I fell in love with Oxford, Mississippi. My trip was filled to the brim with delicious food, the weather was perfect for our entire stay, and I got to learn about the historical importance of the town. One meal in particular stood out, and that was a homestyle fried chicken lunch prepared by Elizabeth Heiskell of Woodson Ridge Farms in Oxford. Every element of this meal was perfect: we had spicy collard greens, roasted root vegetables from the farm, a brussel sprout slaw, served family style outdoors at a big wooden table in the middle of the farm. It was true Southern decadence.