2x Texas Monthly Top 50 BBQ Joint. 2x World Beef Champion. Best Young Chef in America-Forbes Magazine. Locations in Houston & San Antonio
Texas, USA
Joined March 2015
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So proud to be amongst this list of BBQ Joints across Texas. Thank you for all your support. COME AND EAT IT™ texasmonthly.com/food/the-li…
Pinkerton's Barbecue retweeted
Getting set up here at DKR by Longhorn City Limits! Another year serving up @PinkertonsBBQ. Can’t wait to kick the season off!
Pinkerton's Barbecue retweeted
Unabashedly biased here… But I’d take this sandwich over just about any other sandwich from any other region.
Pinkerton's Barbecue retweeted
Candy Paint Pigs hat back in stock!! Get yours today!! comeandeatitbbq.com/product/…
In order to be the best, you gotta beat the best!
Back from Memphis in May World Championship. Top 5 Whole Hog and World Champion BBQ Sauce. We ain’t done yet. #BestHogCookinTexas
Pinkerton's Barbecue retweeted
Back from Memphis in May World Championship. Top 5 Whole Hog and World Champion BBQ Sauce. We ain’t done yet. #BestHogCookinTexas
Pinkerton's Barbecue retweeted
Best BBQ at Pinkerton's!! You have to try the ribs!!
@PinkertonsBBQ – at Houston, TX
Pinkerton's Barbecue retweeted
I’m giving away a $3,000 pellet grill- all you have to do is donate. $25= 1 entry.
THERE ARE ONLY $200 in entries so far!
hogsforthecause.rallybound.o…
Make Taylor eat 100 Hotdogs on a livestream. Donate here -> hogsforthecause.rallybound.o…
Look: I’m going to keep this as simple as I can.
My friend will eat 1 hotdog for every $150 donated. EVERY DOLLAR GOES TOWARDS PEDIATRIC BRAIN CANCER.
We will live stream this event 4/1. Let’s make him eat 100.
maketayloreat.com
Pinkerton's Barbecue retweeted
Look: I’m going to keep this as simple as I can.
My friend will eat 1 hotdog for every $150 donated. EVERY DOLLAR GOES TOWARDS PEDIATRIC BRAIN CANCER.
We will live stream this event 4/1. Let’s make him eat 100.
maketayloreat.com
Pinkerton's Barbecue retweeted
Tomorrow starts THE SPRING CHICKEN! A seasonal sandwich and one of my favorites!!!
To go forward we have to remember where we came from!
Grant Pinkerton is on a mission to bring back some elements of old-school barbecue design and service, including neon signs, CD jukeboxes, and dining room attendants. 💿 texasmonthly.com/bbq/pinkert…
Pinkerton's Barbecue retweeted
Grant Pinkerton is on a mission to bring back some elements of old-school barbecue design and service, including neon signs, CD jukeboxes, and dining room attendants. 💿 texasmonthly.com/bbq/pinkert…
Pinkerton's Barbecue retweeted
Grant Pinkerton is on a mission to bring back some elements of old-school barbecue design and service, including neon signs, CD jukeboxes, and dining room attendants. 💿 texasmonthly.com/bbq/pinkert…
Pinkerton's Barbecue retweeted
NEED COOKOFF TICKETS? Here is your chance to win 2 of my personal tickets. Each $25 donation is a chance to be selected. All money goes directly to families and childen suffering with pediatric cancer, many right here in Houston. Winner will be announned noon Friday.
Hit the link below
hogsforthecause.rallybound.o…
Pinkerton's Barbecue retweeted
We are raising money for kids with brain cancer! Will you help?
We are giving away a @PittsandSpitts smoker for anyone who donates over $50 bucks!! I know many of you want a new pit this spring!
hogsforthecause.rallybound.o…
Pinkerton's Barbecue retweeted
I completely disagree with this.
Sir, I respect your contributions to bbq @meathead and you have ridden the “fat can’t penetrate meat” and remove the fat cap narrative for years. But there is ample evidence to the contrary- leaving some fat cap on is good for the cook and desired by not only cooks but diners as well.
What the fat cap does do:
-Physical Protection from Dry Heat- excellent shield from your heat source.
-Slows down moisture loss as the muscle fibers cook and contract (remember fat and oil don’t mix 😏) your fat cap actually helps hold moisture in bubba.
-As fat renders (depending on how you position your brisket) it can run across the meat’s surface providing the effect of basting.
-Coats the meat in a layer of tallow that reduces evaporation of natural juice.
-When seasoned and cooked in a dry environment (wood burning) it creates an incredible crunchy bark that pairs perfectly with the tender meat below.
- it adds an incredible beefy tallow flavor when rendered correctly.
- diners in 2025 want fat with their brisket- both in competition and in the restaurant.
- Before we retort with- the brisket in the video had too much fat… it did not. I could make comments on the bark or the tenderness but the trim was just fine.
When you are cooking a brisket, I strongly recommend you remove all that fat on the one side. Beef is about 75% water and fat is about 95% oil. Oil and water don’t mix. There is no way on this planet that fat can penetrate into the meat and give it flavor. The only flavor from fat comes from the marbling within the meat Look at how beautifully he has seasoned it and the seasoning is on the fat cap. when you serve it the first thing people do is remove the fat and there goes the seasoning. I won’t discuss his cooking technique, which seems pretty far off the Marc to me, but the meat does look fine.