– 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 Webster, Texas.
– For the first time, there are two locations of Kreuz Market. The new Bryan location opened on Monday:
And away we go!!!! pic.twitter.com/CfkQi0RQT8
— Kreuz Market (@KreuzMarket) February 2, 2015
– Texas native and Compton, California barbecue joint owner, Kevin Bludso, filmed the pilot of his new show Pitmaster on the Road in Corsicana.
– Dickey’s Barbecue has created a new foundation Barbecue, Boots & Badges. You can donate to the cause starting March 1st with a purchase at any of their restaurants, and you don’t even have to eat the barbecue. Just buy one of three flavors in their new line of potato chips.
– The Houston Chronicle teaches the virtues of a clean burning fire:
— Houston Chronicle (@HoustonChron) January 31, 2015
– Texas Pit Quest went to the Humble Rodeo BBQ Cook-off and writes about his experience with the Tin Roof BBQ team.
– DFW.com is impressed with Meat U Anywhere BBQ in Grapevine.
– The UK-based bloggers from Curious Wolves stopped in at Louie Mueller Barbecue in Taylor.
– A 1930’s era electric pit:
– Mississippi has launched its very own Barbecue Trail highlighting the state’s 200+ barbecue joints.
– John Shelton Reed explains the history of North Carolina barbecue while offering a few of the best in the state to check out.
– Billy Sims tells how he went from football star, to struggling entrepreneur, then on to success in the barbecue business.
– Seattle’s KOMO wants to know if it’s possible to get real Texas-style barbecue in Seattle.
– A Parisian came to Texas to learn barbecue, and now serves what J. C. Reid believes to be a beef rib that “could hold its own among the best in Texas.”
– New smoked sausage recipes coming to Dallas:
— Cattleack Barbeque (@Cattleackbbq) February 4, 2015
– The Republic Smokehouse & Saloon is coming to Houston, and the general manager described it as “Twin Peaks meets Pappas Barbecue meets Wild West.” Oh, also “It’s going to be like Cheers.”
– The In ATX blog lists a few things for visitors to do in Austin. One of those is “Don’t go to Franklin’s [sic].”
– La Barbecue is moving to a new brick & mortar location in Austin later this year, but there shouldn’t be any need for the business to close to make the transition.
– Camp Brisket brought barbecue fans from all walks of life to College Station for a meat-filled weekend.
– Esquire UK looks at all the best barbecue joints in England:
— Esquire Magazine (@EsquireUK) February 2, 2015
– St. Louis cut ribs are supplanting KC-style pork spare ribs in Kansas City.
– For the first time since 1952, pork will overtake beef in popularity in the US. Blame fatter hogs and the decimated cattle population.
– The Russians have developed what they call the “anti-crisis cow” that barely needs to eat to survive. No word on if they actually put on any weight with that lifestyle.
– This video oddly suggests cooking pork ribs at 180 degrees for 12-14 hours: