– 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:

 

– 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:

 

– Texas Pit Quest went to the Humble Rodeo BBQ Cook-off and writes about his experience with the Tin Roof BBQ team.

– Texas Brew & BBQ visits Micklethwait Craft Meats in Austin, and finds an “amazing value.” They also recommend Smokey Denmark’s barbecue trailer in Austin.

– 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:

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Post by Traces of Texas.

 

– 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:

 

– 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:

 

– 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: