– Tootsie Tomanetz of Snow’s BBQ has been cooking barbecue for 50 years, and at 81, she has no plans to stop.

– Based on the BBQ reference alone, I’ve gotta vote Hogzillas:

 

– Barley Swine in Austin held a special barbecue dinner last week, and Eater has a full report. 

– Daniel Brown of Brown’s Bar-B-Que in Austin is opening a barbecue sandwich trailer called Sandwiches by Brown’s. 

– Evan LeRoy, formerly of Freedmen’s in Austin, was profiled by The Local Palate. 

– Attention, Austin:

 

– A couple reporters from KVUE in Austin have completed a series on barbecue road trips after six stops across Central Texas.

– Austin Monthly interviewed night shift workers across the city including pitmaster Frankie Saucedo at La Barbecue.

– The Farm Forum headed to Lockhart to talk with Kent Black of Black’s BBQ.

– The history of burnt ends:

 

– Western Feedlots in Alberta, Canada is shutting down. The feedlot, with capacity for 100,000 head, blames the current low cost of beef. 

– Hayden Block Smoke & Whiskey is serving Texas-style barbecue in Calgary, Alberta. 

– MLK and Aleck’s Tavern:

 

– After an investigation into the accidental fire at Mac’s Original Barbecue in Gregory, Texas, officials “believe the carbon build-up on the walls and the grease residue helped fuel the fire that spread rapidly.” No word on a possible reopening.

– The San Antonio Express News profiled Laura Loomis, the pitmaster at Two Bros. BBQ Market.

– KENS in San Antonio headed out to Helotes to try the new B-Daddy’s BBQ.

– Make your own McRib:

 

– Robert Moss of the Charleston City Paper makes the case for Charleston’s barbecue scene as the future of barbecue.

– Boudin is the most famous sausage of Louisiana, and Smithsonian Magazine tells us how that came to be.

– James “Jackie” Hite, the founder and whole hog pitmaster of South Carolina’s Jackie Hite’s Bar-B-Que has passed away.

– Read up on Chicago-style BBQ:

 

– The Houston Chronicle has released its list of the 100 top restaurants in the city, and Killen’s Barbecue is #5. Also making the list are Brooks Place BBQ, Corkscrew BBQ, Gatlin’s BBQ, Pappa Charlie’s Barbeque, and Roegel’s Barbecue Co. 

– KHOU went to Central Texas Style BBQ in Pearland for smoked brisket grilled cheese sandwiches. 

– The Great Houston horse-meat caper. 

– The Slow Bone in Dallas has been sold, but current employees Jeffery Hobbs and Anne Lewis make up part of the new ownership group. 

– Now that’s a BBQ cupcake: