– Stubb’s barbecue sauce sold for $100,000,000 and TM’s Dan Solomon has the story.– CHD Expert provides some interesting industry numbers on the impact of barbecue joints in the country’s restaurant landscape.– Steven Raichlen is back with a new barbecue show called Project Smoke.–
– Texas Governor Greg Abbott says that calling barbecue sauce “the most important thing about barbecue” was, in hindsight “my biggest regret” while in office.– Officials in China have seized meat illegally smuggled in from Vietnam. It was all previously frozen, and some of it was
Today Wayne Mueller begins the final leg of his around-the-world barbecue missionary tour, a journey that has taken him to Japan (through Tokyo and three other cities); a stint at the World Expo in Milan; two flights through London, and one very long weekend in New York City
– Travel + Leisure calls Austin “America’s next great food town” citing great restaurants like Franklin Barbecue and Valentina’s Tex-Mex.– Directly from Big Apple BBQ -> How not to trim a brisket: – The Daily Meal asks for tips from some barbecue experts at the Big
– Southern Living’s Robert Moss released his list of the fifty best barbecue joints in the South.– Some in Houston aren’t happy about being snubbed by Moss.– Kansas City is named the best city for barbecue by Travel + Leisure. Don’t worry, they also
– Wayne Mueller is at the World Expo in Milan, Italy serving up Texas BBQ: Texas meets Italy meet Texas. Wayne Mueller, the Master of the BBQ Pit, and Laurel Evans of
– A new class of the Barbecue Hall of Fame has been named. This year, Ed Fisher, Steven Raichlen, and Paul Kirk will be inducted.– Tim Carman of the Washington Post examines the rise of the urban barbecue joint, and credits Aaron Franklin for bringing barbecue
– Waypoints named BARBQ, SMOKE, RIBBS, and BRSKT exist in the Kansas City (ZKC) sky country.– The best barbecue in America is in Georgia, says TripAdvisor: Craving some #BBQ? @TripAdvisor‘s picks for America’s best spots: http://t.co/0bGAqmOvKj via @CNNTravel pic.twitter.com/KfCHL2Psaj
– Austin’s so-called “smoke scrubber” ordinance is dead. Members of the Economic Opportunity Committee “voted unanimously this afternoon not to require BBQ food trucks and restaurants located near residential areas to install smoke scrubbers.”– A deep look at the price of beef in America:
Wayne Mueller is going around the world on a Texas barbecue missionary tour. In a month’s time he’ll travel from Taylor, Texas to Japan, Europe, and back to the good old U.S. of A. In that time Mueller will cover about 25,000 air miles, and he’ll smoke a whole mess of beef ribs.
– A Texas pitmaster has been honored by the James Beard Foundation as the best chef in the Southwest region. Congratulations, Aaron Franklin: The winner of Best Chef: Southwest: Aaron Franklin, @bbqfranklin, Austin #jbfa — Beard Foundation (@beardfoundation) May 5, 2015 – Here’s more
Aaron Franklin did it. Last night the owner and pitmaster at Austin’s Franklin Barbecue became the first ever pitmaster recognized in any “best chef” category of the annual James Beard Foundation Awards. (See this earlier post for more on the significance of the win) For the
– Brisket prices are finally trending downward. Our national nightmare might be coming to a close.– A tribute to Annie Mae Ward who established the barbecue stand at New Zion Missionary Baptist Church in Huntsville, aka The Church of the Holy Smoke.– The Texans Vince Wilfork
The wholesale cost of brisket has been increasing, sometimes dramatically, since 2013. Now, it seems to be tumbling from its peak. Back in mid-January the wholesale price for whole briskets (IMPS 120) was $3.59/lb and this week it has dropped to $2.74/lb. That’s the lowest price for brisket
– A semi hauling more than twenty tons of pork butts caught fire on the Interstate in Kansas City.– The New York Times offered their take on the Austin barbecue smoker resolution. They looked at it in context of other odor-related cases. You’ll also learn what
– A Field Guide to the American Sandwich from the NYT. Texas chopped beef gets some love, but the best photo is from Iowa.– Louis McMillan of McMillan’s Famous Bar-B-Q in Fannin, Texas was recently recognized by the State Senate of Texas for his work in
– The Houston Chronicle asks “Have we reached peak barbecue?”– Texas BBQ Treasure Hunt examines just how much we pay for bones when ordering ribs at a barbecue joint.– The Austin City Council passed a resolution to study smoke mitigation requirements for barbecue joints.–
At 10:00am, the sun seemed nearly at full strength in the desert. One man had unfolded a chair and sat next to the door waiting for it to open. By the time it did, a line stretched at least forty deep, and the parking lot was so full that some
– The Austin City Council will discuss the new barbecue smoke resolution in today’s council meeting.– The resolution has been revised from its original version that Aaron Franklin spoke out against on Monday.– The Austin American Statesman covered the resolution as well with comments
– A Missouri State Senator has begun a so-called Pork Steak Rebellion to rail against the EPA, claiming that they are trying to take away our grills.– The Daily Kos and Meathead Goldwyn provide some clarification about the EPA study, which is actually a little less
– BBQ in Florida has hope. This 4th grader derides the “BBQ” sloppy joes at his school cafeteria: – The beef supply in 2015 is projected to be the lowest since 1993.– Some folks upset with the upcoming USDA dietary guidelines, which will likely include recommendations to eat less
It was a unique day for barbecue in Dallas last Saturday. Whole hog isn’t an item you normally see on a barbecue menu in Texas, and Cattleack Barbecue isn’t normally open on Saturday. Owners Todd and Misty David were showing off what they had learned in January’s
– The World’s Championship Bar-B-Que at the Houston Livestock Show and Rodeo crowned a new champion:Grand Champion Overall #WCBBQC Team Across The Track Cookoff Team pic.twitter.com/oCEk7PN6tN — RODEOHOUSTON (@RODEOHOUSTON) March 1, 2015 – Darren Warth of Smokey D’s BBQ was the runner up: GOD
The World’s Championship Bar-B-Que was held at the Houston Livestock Show & Rodeo this past Saturday, and a new world champion was crowned. Last week, I wrote about those competitors in the Champion’s Circle, but none of them took home the top prize. It was Kerry
It’s not breaking news that la Barbecue pitmaster John Lewis is working to open a new barbecue joint in Charleston, South Carolina. He announced his intentions late last year, and Lewis Barbecue will open later this year. That means John Lewis will be spending a
With all the contests and various sanctioning bodies, competition barbecue can get confusing, but one thing is clear. Getting into the Champions Corner at the Houston Livestock Show and Rodeo World’s Championship Bar-B-Que is a big honor. It is bestowed upon the winners of the San Antonio Stock Show
– GQ Magazine places Killen’s Barbecue in Pearland on its list of the best restaurants in the country and asked “Was Ronnie Killen’s plate rib merely the single greatest piece of barbecue of my entire life, or was it the most magnificent piece of beef ever cooked at
– Pitmaster Aaron Franklin of Austin’s Franklin Barbecue has been nominated for the Best Chef; Southwest award by the James Beard Foundation.– Austin and Lockhart take the #1 and #3 spots on this list of best barbecue cities in America from Thrillist– Will and Nichole Buckman
– On this Valentine’s Day weekend, the Houston Chronicle reminds us that Killen’s Barbecue in Pearland is a good place to dump someone.– Burger Mary uses leftover beef fat to make body butter, or “cow lotion.”– “We are in a weird, like, barbecue bubble…Somehow barbecue has
– Brisket is getting more expensive, yada, yada, yada.– With the high price of beef, there’s a brisket bandit on the loose in San Antonio.– Maybe these three guys were looking for brisket when they got arrested after breaking into a Rudy’s BBQ in
A new Kreuz Market doesn’t come along very often. They opened their doors in Lockhart as a meat market in 1900. In 1924 they moved to a new building, currently occupied by Smitty’s Market. They moved once again in 1999, thanks to a well publicized family
– I wish this story would die, but for now brisket prices just keep going up.– Some barbecue restaurants in Lubbock are responding to the cost of brisket by raising their own prices, and one even added pulled pork to the menu.– Lots of new Texas sauces
John Raven of Johnson City, Texas was a writer, a pioneer in the barbecue and chili competition circuit, and a part-time daredevil. He passed away January 15th at the age of seventy-six.Raven was outspoken about his contributions to barbecue, and valued flair over humility whenever possible. “I know more
Stephen Joseph aims to sell out of his barbecue every day, but earlier this week he announced that he’s looking to sell more than brisket. Joseph’s Riverport Barbecue in Jefferson, Texas is officially for sale. Joseph has weathered a devastating fire and an economic downturn to keep the doors open for
– They served barbecue in Austin at Governor Gregg Abbott’s inauguration on Tuesday. KVUE in Austin provides this report.– About a mile of Kiolbassa Sausage, made in San Antonio, was served to the hungry crowd at the inauguration celebration.– Here’s a combo plate from the Capitol
– Eater food critic Bill Addison went all over the country looking for the 38 best restaurants in the U.S. The list included a Texas barbecue joint:Austin’s @FranklinBbq nabs a spot on @Eater‘s #national38 http://t.co/Js1Hw1QSjV pic.twitter.com/fItIMS4Nsa — Eater Austin (@EaterAustin) January 8,
The history of Central Texas barbecue is shaped by meat markets, and meat markets are open early. Those early hours are still honored by some of the state’s best, so getting a link of smoked beef sausage at City Market in Luling and Smitty’s in Lockhart.
– Beef prices continue to rise, and brisket is getting even worse. Grub Street, KTRH in Houston, TAMU, and TMBBQ all had a different take on the effects.– Who knows, maybe Irish briskets to the rescue?– Texas BBQ Treasure Hunt
– “Praying to The Altar of BBQ in Texas” from Trivago.– Carolyn Wells and the KCBS traveled to Europe to help them put on a proper barbecue competition. The article goes into how to judge barbecue along with describing just how popular American cuisine, like barbecue and burgers,
I ate a lot of barbecue meals in 2014. Some were great, some awful, but most of them landed closer to the middle. Rather than reliving the bad ones, these were my twenty-five most memorable bites from the past year, presented in chronological order.Fargo’s Pit BBQ in Bryan, Texas –
Dave Barry and Kevin Tully left the east coast for Austin for the music scene and the barbecue. In 2011 they started Moniker Guitars on South Congress, and racked up visits to Black’s BBQ, The Salt Lick, and Franklin Barbecue among others. “Barbecue and live music are iconically
Barbecue is always the headliner on TMBBQ, and every week you’ll find a new line-up of barbecue news. There are barbecue joints and pitmasters that manage to keep themselves perpetually newsworthy, and some stories are just more impactful than others. Looking back over the past year, we’ve collected and ranked the biggest
– Pitmasters have embraced the term “joint” to describe their restaurants:If it’s not a barbecue “joint,” then what is it? My latest for @HoustonChron. http://t.co/C44IXkh8Ci — J.C. Reid (@jcreidtx) December 15, 2014 – Carl’s Jr. has announced a grass-fed beef burger that they starting serving
– Gatlin’s BBQ in Houston is ditching its original building for a larger location about a mile and a half north.– Russell Roegels is rebranding his barbecue restaurant in Houston from Baker’s Ribs to Roegels Barbecue Co.– Hinze’s BBQ in Wharton was destroyed by fire in
Last week, one of the Big Four meatpackers in the U.S. announced plans to produce sustainable beef, but environmentalists did not rejoice. According to a company press release, Cargill Cattle Feeders and Vela Environmental, in a joint venture, will “create a verified beef supply chain sustainability assessment program
– “This is white trash ambience with four star barbecue.” Billy Woodrich describing his restaurant Billy’s Oak Acres BBQ.– Beef giant Cargill looks to create a sustainable line of beef.– “Qibuchang village is to stinky tofu what Lockhart, Texas is to barbecue.”– The NYT
It was a Sunday morning and Jake Adam York was preaching. Poetry was his scripture as he read his own work to a mostly hung-over crowd of Southern Foodways Alliance symposium attendees. Through the mental fog we were captivated. “I know that good poetry shares a spirit with
– Greg Gatlin of Gatlin’s BBQ is partnering with Bryan Caswell and Bill Floyd on a new barbecue joint in downtown Houston.– J. C. Reid of the Houston Chronicle looks around Houston for barbecue joints gone by.– The government’s new calorie labeling requirements means
Stiles Switch BBQ in Austin is celebrating the days leading up to Christmas in a big way. For the third year running, there will be twelve days of smoked meat. Well, Stiles Switch has smoked meat on the menu every day, but from December 9th through the
Thanksgiving is just four days away, so most of us have already charted a plan for getting a turkey on the table, but in case you haven’t, here are a few helpful ideas.Smoke Your Own – If you want a simple recipe for a whole smoked bird, then Aaron Franklin’s
