– Zagat calls these thirty-four barbecue joints the most important in Texas. Maybe describing the list as “definitive” and “unequivocal” was a reach.

– The Dallas Observer has started a new column called Shigging. This week they look at the secrets behind the barbecue at Lockhart Smokehouse.

– Food Republic takes an in-depth look at the surge of well-made barbecue in New York City.

– Nick Pencis shares some tips with Texas Highways Magazine on smoking brisket.

– Road Trip!

 

– The Houston Press talks to Elise Osfelt of Moët & Chandon who suggests their bubbly rosé goes with barbecue. Reportedly, it “pairs nicely with red meat or game meat, along with peppers and peppercorns.” 

– A barbecue cook-off to benefit Camp Craig Allen is planned for October 3rd and 4th in Frisco. There’s room for 75 barbecue teams, so jump into the competition. 

– Bacon Bash Texas in Cranfills Gap will be held on October 18th, and they’re looking for teams who like to cook bacon. 

– Evan LeRoy of Freedmen’s Bar in Austin is profiled by the Smoking Ho blog. 

– Smoking Ho sees some promise at Terry Black’s Barbecue:

 

– Hank on Food really enjoyed Valley Ranch Grill & BBQ in Houston.

– Carl’s Jr. launched the Texas BBQ Thickburger featuring chopped brisket on a burger patty.

– The Oxford American takes a look at Texas’s largest potential barbecue source – wild hogs.

– Gatlin’s BBQ and Micklethwait Craft Meats, among others, were featured on the Travel Channel’s Barbecue Paradise 3:

 

– OpenTable provides their list of the best barbecue joints in the country. What they should have said is the best barbecue joints that take reservations.

– Johnathan Gold of the LA Times calls out Opentable on their limited list.

– Fox News lists a few great places for barbecue across Texas. They miss a few, but it’s nice some new names on this list.

– Another series of lazy barbecue lists. These are from Urbanspoon.

– A good way to end a barbecue meal:

 

– Cranky Frank’s in Fredericksburg is closed for vacation from 7/21 – 7/28. 

– The Houston Chronicle highlights the Granary in San Antonio in this hunger-inducing slideshow. 

– Dallas Bites is hosting a BBQ bus tour through Dallas this Saturday. 

– Slab BBQ will open in Austin in early August. 

– Baker’s Ribs will open a new location in Grapevine soon, taking over the spot vacated by Big Racks BBQ. 

– British food critic Jay Rayner single-handedly won the war on fat. Brisket fans rejoice:

 

– A collection of great images from the SC-TX BBQ Invitational in Charleston a couple weeks back.

– Now they’re serving Alabama-style barbecue in Seoul, Korea.

– Two Detroit-area barbecue joints got into a war of words over Facebook.

– The Houston Chronicle profiles the BBQ Godfather in Spring, Texas.

– Dallas chef Dean Fearing shares his recipe for smoked brisket with Cowboys & Indians magazine.

– The Brits are now writing things called “The Ultimate Guide to BBQ Smoking.” Cute:

 

– Operation BBQ Relief sent a deployment to the Texas border to help feed the immigrant children. 

– Veteran golf reporter Dan Jenkins couldn’t make his 46th consecutive trip to the British Open, so he spent it at home in Fort Worth eating barbecue. 

– Riscky’s BBQ in Ft. Worth is hosting a rib eating contest on Saturday 7/26. The first twenty who enter have a chance to win the $500 prize. 

– This is how every steak should be presented in a restaurant:

 

– SmokeCage, made in Garland, Texas, is featured on Martha Stewart’s American Made site. 

– Number 8 on this “weirdest jobs” list is barbecue editor. Not sure what’s weird about that. 

– How to roast a whole animal from Esquire, with significant input from Dallas’s Tim Byres. 

– Johnny Fuggit is out to find the best barbecue in America. 

– Happy Birthday, Ham: