This Way In >>

Pat Sharpe and Aaron Franklin

Texas Monthly’s BBQ Festival Tickets On Sale Now


 

texas monthly bbq fest

Despite the Unholy Trinity of beefy Culinary Events forming in Texas on the weekend of November 1-3, you’re not going to want to miss the best smoked beef gathering in the universe — the Texas Monthly BBQ Festival in Austin. You and me and 3,000 of your best friends will gather again on the shores of Town Lake (yes, I still call it that) on Sunday, November 3, for a walk-around bbq fest that features generous helpings of the state’s best barbecue. Ribs, brisket, sausage, potato salad, pickles, pie, lore, lies and cooking tips are all yours for the asking– and the price of admission.

xos

Lou Lambert’s cue was pretty damn good, too

Justin Fourton carving a brisket

Tickets just went on sale, and most of them are already gone. I know it seems too early to be thinking about November, but the rest of these tickets will sell out faster than Jack Perkins cooks his Slow Bone briskets.

Never tried Aaron Franklin’s BBQ, or Snow’s or Pecan Lodge or John Mueller’s? Here’s your chance to try them all without standing in hours-long lines. More than half of Texas Monthly’s Top 50 BBQ joints in the state will be serving ‘cue from noon til 5 p.m..

Pat Sharpe and Aaron Franklin

The Hatch will be there. Pat Sharpe (Texas Monthly’s dining editor) will be there. Daniel “BBQ Snob” Vaughn will be there. Buy your ticket today so you can be there, too. (We can carpool back to Dallas in time to catch the second half of Chefs for Farmers on Sunday afternoon.)

GET YOUR TICKETS HERE.

 

UPDATE: The event is sold out.

 

Recently Published

Superchix opening day Dallas YUM Brands copyright Michael Hiller-2
»

First Look: Super Chix debuts Dallas store with tweaks to Arlington original, as YUM! Brands readies concept for expansion

To ensure each french fry is perfect — crispy and whole, ...

chef graham dodds makes his own charcuterie, including goat ham mocetta and banger sausages
»

Hot Date: Chef Graham Dodds and winemaker John Grochau of Oregon’s Grochau Cellars to host June 9 wine dinner at Hibiscus

While working as a line cook at a restaurant in Portland, ...

Pegasus-Omni-Dallas-Hotel
»

Omni Hotel Dallas to celebrate Pegasus lighting on Wednesday afternoon with free BBQ from Doug Pickering’s DWP, snacks from Herrera’s, Little Katana, Coal Vines, and the Biergarten

  Stop by Omni Hotel Dallas this Wednesday, May 27, from 5 p.m. ...

top pot
»

As Top Pot Doughnuts debuts second Dallas store today, their coffee roaster offers these secret tips for brewing your best coffee ever

Top Pot Doughnuts opens their second Dallas store today, bringing ...

11140400_10152964367053160_5058712672113770189_n
»

Bottle Rocket: $10 Chateau Montelena chardonnay at Oceanaire Seafood today

To celebrate Chardonnay Day today, (since that’s a thing), ...

The modern Aboriginal weaving is in the Museum and Art Gallery of the Northern Territory in Darwin, Australia.
»

This Way Out: April Orcutt’s Darwin, Australia, is a mix of wild and sophisticated

Ed. Note: We sent travel writer April Orcutt on the road. ...

inviting atmosphere, they've softened the former Craft space
»

Cook Hall at the W Hotel in Dallas has a new chef: Vijay Sadhu

  Cook Hall in the W Dallas–Victory has appointed Vijay Sadhu ...

“Brutus the Salty” is a 13-foot-long estuarine or saltwater crocodile “tourist attraction” that lives behind a chain-link fence just west of Kakadu National Park in the Northern Territory of Australia.
»

This Way Out: Waaaay Out with crocodiles in Australia’s Kakadu National Park

Hikers walk along the trail around Nourlangie Rock, which ...

buffalo and hare
»

Hot Date: On Premise, new concept from chef Brian Zenner and Chris Bearden’s Buffalo & Hare, opening May 26

Brian Zenner, the former chef of Oak restaurant, and his Buffalo ...