– The Slow Bone in Dallas is serving a free turkey dinner with all the trimmings on Thanksgiving Day. It is open to all from 1-4.

– Southern Living has named Robert Moss as their Contributing Barbecue Editor.

– Robert Moss’s first barbecue column is out on the The Daily South blog, and of course it about Texas barbecue. He looks at John Lewis’s new venture in South Carolina.

– The entire staff quit with a note on the door of a Dickey’s BBQ location in Ohio.

– Winning the award for most terrifying beer label, Jester King Brewery announced the release of the smoked fig beer done in partnership with Franklin Barbecue in Austin:

 

– The Smoking Ho reports from Killen’s BBQ pop-up in Austin. 

– Blues Bandits, and Barbecue was held this weekend and the Dallas Morning News has the photos. 

– Meat Fight was held this past weekend in Dallas. It’s a barbecue competition between chefs, but it’s primarily a fundraiser for the National MS Society. This year the event raised $100,000. 

– Meat Fight 2014, in photos. 

– There was also a very long smoked sausage at Meat Fight. 

– More from Meat Fight:

 

– Craig “Meathead” Goldwyn of amazingribs.com is profiled. He makes over $500,000 annually on his website.

– An eight-year-old report from The Onion on meat becoming our second most popular sandwich condiment behind ketchup may have been prophetic.

– Mendocino Farms in LA is looking to do barbecue and hired Brooklyn’s Billy Durney of Hometown Bar-B-Que to advise.

– These fellas from Texas show you how to do whole hog in a two-part video:

– Part Two:

 

– DFW.com visits the new Feedstore BBQ in Keller and trumps up a longing for lean, dry brisket.

– The new Goodfire BBQ announces themselves to San Antonio with plenty of attitude.

– The Austinot finds a lot to like at Micklethwait Craft Meats in Austin.

– Justin Pearson of San Marcos BBQ in San Marcos is profiled.

– Bill Addison of Eater went to Houston and was taken with Killen’s BBQ, saying “The brisket, peppery and precisely rendered, rivaled Aaron Franklin’s in its sumptuous glory.”

– The Houston Chronicle’s guide to eating chain barbecue in Houston.

– Billy Woodrich of Billy’s Oak Acres BBQ in Fort Worth demonstrates his whole hog technique:
Dallas News | myFOXdfw.com  

 

– The Infatuation visits NYC’s new Carolina style barbecue joint Arrogant Swine, and are not impressed. Thrillist, on the other hand, called it one of the city’s best new restaurants. 

– The Houston Sun Times is using Yelp reviews as a way to rank barbecue joints. This is proof that consensus is worthless when seeking out quality. 

– The Austin Chronicle veers wildly off the topic in an article about a UT parking garage to call Franklin Barbecue a “gentrified palimpsest.” 

– Wine & Swine is coming to Austin this weekend. 

– It’s a BBQ Train:

 

 

– NPR looks at the growing problem of cattle rustling in Oklahoma and the officers who track down the suspects. 

– The Beef Council looks toward a new marketing plan to appeal to younger consumers. 

– Yale University has cataloged photos from the Library of Congress during the Great Depression. Sixty-four historic photos of barbecue around the country were included. 

– There’s a barbecue town-hall meeting coming to Texas A&M next month. It’s open only to those in the commercial barbecue business. 

– That’s a sausage-stuffed squid:

Jalapeno Cheddar sausage stuffed squid A photo posted by Blood Bros. BBQ (@bloodbrosbbq) on Nov 11, 2014 at 7:21pm PST

 

– The World Food Championships took place in Vegas last week. Here are the results in the barbecue category.

– Marc Glosserman, owner of the Hill Country Barbecue Market in New York, takes a BBQ trip through Central Texas. Glosserman will also teach you how to smoke brisket if you’re in New York this weekend.

– The Wall Street Journal, at least for a few days, thought that the brisket at Franklin Barbecue had bones.

– Matthew Odam of the Austin American Statesman had some harsh words about the WSJ article.

– The WSJ should have sent this guy on assignment who did a gut-wrenching tour of 15 Central Texas barbecue joints in 51 hours.

– A one-legged former butcher makes pulled pork ribs in London: