Facebook > Email > More Pinterest Print Twitter

BBQ News: 05/26 – 06/01

’Cue news from around the state.

By Comments

House Bill 2029, aka The Barbecue Bill, was signed by Governor Abbott today. Barbecue joints with pending scale-related citations from the Texas Dept. of Agriculture should contact them to see how to proceed.

There’s a heck of a BBQ line-up coming to Taylor this weekend:

 

The Big D BBQ Battle comes to Addison next weekend, and they’re still accepting barbecue competitors.

Billy’s Oak Acres in Fort Worth has announced a second location with a larger menu. The original will have shorter hours once the new spot opens.

Imagine a beef company so big, that the economic effect of its scandals are so great, that the owners stockpile foreign currency to safeguard themselves:

 

JBS, the world’s largest beef company, will pay a $3.2 billion fine in the corruption scandal which may topple the Brazilian president.

This summer, “Consumers are going to have their pick when it comes to protein, at prices that are better than what they’ve seen in a few years.”

National Geographic suggests a whole slew of barbecue joints to visit across the country from Georgia to California.

Get a Yeti BBQ Passport inside the June issue of Texas Monthly:

Serious Eats tests a huge line-up of kamado grills ranging from $262 to $5900.

These are this season’s best barbecue books, according to the AJC.

Pitmasters from across the country shared their favorite cooking tools with GrubStreet.

Hill Country BBQ Market in New York is 10 years old, and owner Marc Glosserman wrote about NYC’s love affair with Texas BBQ for the Daily Beast.

Even in Capulhuac, Mexico’s barbacoa capital, they’ve stopped using subterranean pits:

 

A new restaurant coming to Houston, Soju, promises Korean-style smoked brisket.

J C Reid of the Houston Chronicle praises the often overlooked barbecue sides around the state.

Houston Food Finder shares some details about Brisket U, a one-day barbecue course held in Austin, Houston, and Bryan/College Station.

A discussion about Houston BBQ with Eric Sandler and Michael Fulmer:

 

BBQ Bryan and Houston Fed shared their thoughts on the Top 10 spots in the Texas Monthly BBQ list.

Chef Tim Rattray of The Granary in San Antonio demonstrates how to make the restaurant’s famous barbecue butter.

Hays Co. Bar-B-Q in San Marcos is expanding into a new building that is coming along nicely.

We’ve all been this person at least once:

 

Voyage Dallas talked with De’Andre Jackson of Winners BBQ in Plano.

Pecan Lodge in Dallas has collaborated with Williams Sonoma on a Texas-style barbecue sauce.

Are you attending a barbecue or a cook-out, and does it matter?

New York barbecue is good, but don’t act like it’s coming for the crown:

 

Nick Solares of Eater sampled the caramel beef ribs, pulled pork, and massive mangalitsa pork chop at Pitt Cue BBQ in England.

The Washington Post provided a list of some great road trip destinations in their backyard.

The Local Palate covered the whole hog resurrection in Carolina barbecue.

Don’t mess with Texas BBQ fans:

Related Content