If you’re not in line by late morning, you might miss your shot at one of Montco’s most talked-about barbecue spots, writes Craig LaBan for The Philadelphia Inquirer.
At John Parson’s Texas Barbecue in Colmar, pitmaster John Lantonio is drawing crowds with Texas-style smoked meats that regularly sell out by early afternoon. His operation centers around a massive 1,000-gallon smoker known as “Ozy”. Together, Lantonio and Ozy produce brisket, ribs, pulled pork, and more using post oak wood sourced from Texas.
The buzz has grown rapidly over the past year, fueled by word of mouth and social media attention. Customers line up before the 11 AM opening, and with no preorders accepted, it’s first-come, first-served, adding urgency to every visit.
Lantonio’s journey to barbecue is anything but typical. After years in construction and later pursuing an academic path in English, he launched his first barbecue stand in Skippack in 2018 before expanding into his Colmar storefront. Now known to customers as “John Parson,” he’s fully embraced the pitmaster life.
The menu extends beyond brisket to include standout ribs, house-made sausages, smoked poultry, and classic sides, though the meats remain the main attraction.
As demand continues to surge, the focus has shifted from building buzz to keeping pace.
To learn more about this Colmar destination, visit The Philadelphia Inquirer.
