Tejas Chocolate

Tejas Chocolate + Barbecue is a BBQ joint paying for a chocolate-making habit

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Monk: Tejas Chocolate + Barbecue initially started in 2015 as a craft “bean to bar” chocolate business by founder Scott Moore (alongside his wife Michelle Holland) who eventually added his chef brother Greg and craft barbecue “to pay for their chocolate making habit.” After coming in at #6 on the Texas Monthly Top 10 list in 2017, I’d say its doing a lot more than that.

In this video Scott, a fifth generation Texan, tells the story of how the combined business came to be after leaving a long career in the railroad industry, the philosophy behind his style of barbecue, and why he chose to open his shop in Tomball, a town of a little over 12,000 located about 33 miles northwest of Houston. And for the movie fans out there, Moore reveals a fun easter egg in that he has named his three Moberg smokers Donny, Walter, and The Dude after the main characters in The Big Lebowski.

Initially open from Tuesday to Saturday, about a month ago Tejas Chocolate + Barbecue announced they will now be open Mondays and Sundays from 11-5pm as well. If you do make it one of the seven days they are open, be sure to check out their inventive sides and desserts in addition to their barbecue.

Description: From the rail industry to chocolate maker, Scott Moore is now the founder and pitmaster of Tejas Chocolate and BBQ. Their craft barbecue earned a spot on Texas Monthly’s Top 50 list. In this chat, Scott talks about how their business changed when they ranked #6 on Texas Monthly’s list, their Moberg offset smokers, and using elevated ingredients.

Linkdown: 11/22/23 – The Happy Thanksgiving Edition

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Monk: The Cuegrass festival, a mix of barbecue, bluegrass, and beer, is back next April in downtown Raleigh. It’s been a few years since I’ve been, but it looks like they’ve moved a few blocks away from in front of The Pit restaurant onto Fayetteville Street. Here were my thoughts from 2019:

The Cuegrass Festival is a Must for Raleigh Barbecue and Bluegrass Fans

Mark your calendars for April 20 for what is sure to be a fun time.

Native News

The Barbecue Festival has been nominated by NC Tripping for best annual festival

Non-Native News

John Tanner visits Franklin Barbecue

DC barbecue featured in Texas Monthly

Team applications are now open for Memphis in May

Texas Monthly with some helpful suggestions for leftover barbecue

The labor shortage hits Texas barbecue

Noted fan of barbecue Jon Favreau recently stopped in at Heritage Barbecue

WANT:

Wayback Wednesday:

Linkdown: 11/13/19

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WILBER’S BACK (in Spring 2020)

Jamestown’s got a new wood-fired barbecue joint in Black Powder Smokehouse

A new barbecue newsletter called The ‘Cue Sheet from historian and author is a must-subscribe

Adrian Miller’s on the barbecue research trail at Lennon’s Restaurant in Warsaw, NC

Martin’s Bar-B-Que in Birmingham is one of the latest stops on John Tanner’s BBQ Blog, and he gave it a coveted Top Place tag

RIP San Antonio’s Granary

Barbecue-flavored vodka? Barbecue-flavored vodka.

Tejas Burgers is a new restaurant from the folks behind Tejas Chocolate that features a smoked burger

Our State Magazine’s got a NC barbecue quiz

Linkdown: 7/5/17

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– The Battleground Ave location of Stamey’s will reopen in the next few weeks after a fire last summer and has even added a drive-thru

– A visit to Keaton’s Barbecue in Cleveland, NC near Statesville, known for their spicy chicken

– Keaton’s also gets a write up in this month’s Our State

– The Fayetteville Observer reviews Buddy’s Bar-B-Q, an eastern NC joint which opened 72 years ago in 1945

– Eater jumps on the “Charleston as a barbecue hotspot bandwagon”

– Stick with me here: Tim Carman of The Washington Post says that the brisket at Hill Country, which just recently switched off the gas assist on their Ole Hickory smoker, is “as good or better than Franklin’s”

– Austin 360’s Matthew Odam then takes exception to that statement

Look, I’ve never been to Hill Country barbecue in D.C., or the flagship in Manhattan opened by a man with Texas roots who modeled his restaurant on Kreuz Market in his family’s hometown of Lockhart. But I don’t need to to know that the brisket there, or anywhere in D.C., can’t touch that at Franklin Barbecue.

– The Washington Post then responds back immediately, calling Odam’s take “food chauvinism”

– Scott Moore, the pitmaster at Tejas Chocolate, writes about the experience After Texas Monthly, or ATM, when they were named a top 10 joint

– The Christian Science Monitor takes a macro view of barbecue today, starting from its roots up through this year’s Memphis in May competition

Barbecuing, of course, has always been bound up in the politics and race of the nation. Six years before colonists dumped tea in Boston Harbor to protest British tariffs, the royalist governor of North Carolina, William Tryon, tried to appease local militiamen by roasting a whole ox. The men responded by tossing the roast in the river, an act of affirmed loyalties hence referred to as the Wilmington Barbecue.

– Barbecue the film is available next week