– The playoffs can be tough, but don’t leave your grill behind:

 

– Killen’s Barbecue in Pearland is open for dinner starting this evening, and owner Ronnie Killen has announced a possible second location.

– The Houston Chronicle talks to Arthur Yarbough about the beef links he smokes every weekend at Caroline’s in Kountze.

– If you’re new to Houston, or coming for the Super Bowl, the Houston Chronicle has a guide to enjoying Texas barbecue.

– It’s not the #YearOfPastrami anymore, but:

 

– Monroe Schubert, longtime pitmaster at Prause Meat Market in LaGrange has passed away.

– The search is on for the best butcher in Texas.

– There’s an Aggie alumnus smoking barbecue in Seattle, and Texas A&M has a feature on him.

– Somebody lost a bet:

 

– Central Track is impressed with the barbecue at Juicy Pig in Denton.

– Top Knot in Dallas will host a ramen pop-up series that features Aaron Franklin of Franklin Barbecue in late February.

– And try to resist these ramen photos:

 

– BBQ Recon headed down to San Antonio to try The Granary where they were most impressed with the pastrami beef rib.

– Honky Tonk Kid BBQ is doing “global fusion” barbecue from a food truck in Waco.

– Baltimore has its own take on barbecue, and Bill Addison has the spots where you should try pit beef.

– The DP Show has a prescription:

 

– South Carolina is getting a new option for whole hog now that Swig & Swine in Summerville has added it to their daily menu.

– There’s a barbecue course being taught at Wofford College in Spartanburg, South Carolina.

– Dig Doug’s BBQ is bringing Texas-style smoked meats to Ottowa.

– Refugees from North Korea, where you can be executed for slaughtering a cow, try American barbecue for the first time. They like the brisket best: