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Blogs

The Pitmaster’s Field Reviews

Exploring the art of smoke and fire beyond my own backyard. Deep dives into regional traditions, honest critiques, and a pitmaster’s perspective on the nation’s best BBQ joints.
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January 15, 2025

Texas Gold: Franklin Barbecue Austin - A Pitmaster’s Perspective

Is the legendary four-hour wait worth it? My comprehensive review of their famed brisket and sausage, analyzing the smoke, crust, and simplicity that defines their style.
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Colonel Eric Robinson

Pitmaster & Critic

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Skylight Inn: Master Of North Carolina Whole Hog

Critiquing the texture, smoke, and unique vinegar sauce of Eastern NC’s finest. The gold standard for whole hog. Skylight
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Colonel Eric Robinson

Pitmaster & Critic

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Battle Of The Ribs At Central BBQ Memphis: Dry Vs. Wet

A deep dive into the Memphis dry rub versus wet glaze. My verdict on Central’s handling of the delicate
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Colonel Eric Robinson

Pitmaster & Critic

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Joe’s Kansas City: Burnt Ends, Z-Man, And A Rich History

Reviewing the famous Kansas City landmark and its core menu items. Does the flavor match the legendary status? Joe’s
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Colonel Eric Robinson

Pitmaster & Critic

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Cattleack Texas: When BBQ Meets Wagyu Luxury

Is a higher price point justified in the world of smoke? Critique of their Wagyu brisket and refined pitmastery.
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Colonel Eric Robinson

Pitmaster & Critic

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Cochon NOLA: Smoked Seafood And Creole Flavors

A change of pace. Reviewing how a chef-driven NOLA restaurant applies smoke to oysters and seafood with Creole flair.
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Colonel Eric Robinson

Pitmaster & Critic

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Santa Maria Style: Jocko’s Steak House And The Tri-Tip Legend

Making a trip to the Central Coast. My perspective on the Red Oak fire and simple rub that defines
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Colonel Eric Robinson

Pitmaster & Critic