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BBQ News: 01/20 – 01/26

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– “I think people that have secrets in cooking, I really think they’re a**holes.” – Pat Martin:

– The KCBS is now accepting nominations for their BBQ Hall of Fame through March 1st.

– Killen’s Barbecue in Pearland is now open for dinner, and they’re planning a second location in The Heights neighborhood of Houston.

– The Caboose BBQ has just opened south of Houston in Alvin. Country singer Wade Bowen is an investor.

– There’s a barbecue pop-up in Austin from an unlikely source:

 

 

– The Houston Chronicle ventures to San Antonio in search of good barbecue and finds it at Two Bros. Smokehouse.

– Alison Cook of the Houston Chronicle visits The Pit Room and is impressed with the barbecue and the generous pickle bar.

– Bloomberg has some Houston restaurant recommendations, including the new Killen’s STQ.

– Italian fusion BBQ coming to Waco soon:

 

 

– Todd David, pitmaster at Cattleack Barbecue, will lead a barbecue class at Four Corners Brewery in Dallas on February 11th.

– The Dallas Observer finds plenty to like at Nate’s BBQ in Carrollton.

– If you own a kamado style smoker, aka Big Green Egg, here’s a guide to help you through a variety of cooks from steaks to ham.

Big Boy’s BBQ in Sweetwater, a Texas Monthly Top 50 BBQ joint, is now open Monday through Saturday.

– Absolutely essential:

 

 

– Perini Ranch in Buffalo Gap is hosting a barbecue and wine event this Saturday. Follow the Smoke will feature Chef John Cox and Cowboy Cook Tom Perini.

– Louie Mueller Barbecue, Pinkerton’s Barbecue, and Harlem Road Texas BBQ are teaming up with St. Arnold’s for Super Beef Sunday on Feb 5th in Houston.

– The Red Dirt BBQ Festival in Tyler has announced their barbecue line-up.

– Valentina’s is back open in Austin in their new location:

 

 

– The Austin American Statesman has a profile of Lockhart native James “Mad Jack” Jackson who is cooking Central Texas style barbecue in Cloudcroft, New Mexico.

– Tablet takes a look at the new trend of Kosher cooking in barbecue.

– Texas isn’t the only one with barbecue lines. In Singapore there’s a controversy over using cheap foreign labor for standing in barbecue lines.

– A barbecue fan at the Austin Women’s March:

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