– Houston BBQ joint owner involved in high speed chase:

 

– J C Reid makes the case for Houston as a hotbed for barbecue “startups” with Pappas Charlie’s as a shining example.

– Houston Food Finder searched the city for spots that are making their own sausage, and have provided a helpful guide.

– Waller County Line settled in a lawsuit brought against them by County Line Barbecue for copyright infringement.

– BBQ and sushi fusion in Spring, Texas:

 

– BBQ Recon stopped in at Hays Co. BBQ in San Marcos, and came away impressed.

– Hays County Bar-B-Que in San Marcos is adding a second location in nearby Martindale.

– Just how much barbecue do they smoke at Franklin Barbecue? Taste has a Franklin-centric infographic to answer that.

– Eater Austin looks in on Kemuri Tatsu-ya, the new izakaya restaurant serving Texas barbecue.

– When the brisket isn’t even fit for a dog:

 

– The Dallas Observer talked with Brandon Andreason about the historic Rudolph’s Meat Market in Dallas and their 90-year-old butcher block.

– The Fort Worth Star-Telegram praises the new 407 BBQ in Corral City.

– There’s a new barbecue joint coming to Argyle:

 

– Michael Twitty documented a historic reenactment of pork processing as it was done a century ago when “hog killing time” came around.

– Harper’s Country Hams has been smoking legendary hams in Western Kentucky since 1952. After a fire last week, it’s a total loss.

– Pit Commander BBQ hails from Texas, but they’re making waves as the newest barbecue joint in Naples, Florida.

– They love us in Norway:

 

– According to the National Cattleman’s Beef Association, the American beef industry loses $400,000 per day to its Australian competitors because the Trans Pacific Partnership trade deal was shot down.

– Iberico hogs imported from Spain are now being raised on hog farms in Georgia and Texas, but the meat will cost you.

– “In Houston, 2017 will be known henceforth as the Year of the Steer.” – Pat Sharpe:

 

– Elliott Moss of Buxton Hall, a barbecue restaurant in Asheville, North Caorlina, has been nominated as one of the best chefs in the Southeast by the James Beard Foundation.

– Brand new Kansas City Royal, Jason Hammel, tells reporters of his love of barbecue and about his trip to Joe’s Kansas City BBQ.

– On a sad note, Arthur Norman Bewley, a pioneer of barbecue pit design, passed away in Dallas on Wednesday. Here’s an interview with him from 2013.

– California is getting a Texas BBQ import: