“[M]y father carried 40 pounds of Ruby’s famous chopped beef in a suitcase on an airplane to London for my brother Ben’s wedding to an English girl…” A wonderful tribute to Ruby’s BBQ, set to close this weekend.

A new Houston BBQ joint looks promising:


The most recent issue of Meat + Poultry magazine is dedicated to all things sausage, including those from Southside Market in Elgin.

The Quesoff was canceled last year, but it’s back in Austin for SXSW. Contestants will include Franklin Barbecue and Valentina’s Tex-Mex BBQ.

You can learn about smoking the perfect brisket and the “rich global barbecue culture” at SXSW in this class with Jess Pryles and professors from Texas A&M.

Note: File those police reports.


After Smokey John’s Bar-B-Que in Dallas burnt, co-owner Brent Reaves didn’t sulk. He headed to New York to get business advice from Michael Bloomberg and Goldman Sachs.

In its 52 Weeks of BBQ series, the San Antonio Express-News visits the Rusty Bucket where the meaty pork ribs stand out.

The temporary closure is only for 3-4 weeks:


It looks like a case of Demeris versus Demeris in this barbecue lawsuit out of Houston.

Houston Food Finder calls Willow’s Texas BBQ, “a worthy Houston-area barbecue destination.”

At Tejas Chocolate Craftory, they’ve declared it to be “soup weather.” Keep an eye out for smoked pork chowder, chicken tinga tortilla, and brisket French onion soup.

“Eye is the Mexican caviar, it’s a delicacy.” – Mando Vera


Wine Spectator magazine is enamored with all the great barbecue, and barbecue stories, offered in Lockhart.

The beef industry is asking the USDA to refine definitions of “meat” and “beef” to not include lab-grown meat. Companies marketing meat-alternatives disagree with the effort, and a few chicken companies may as well.

Read up on Chicago’s South Side barbecue:


Memphis-based Corky’s BBQ is expanding to Texas. Andria Cain, an Applebee’s and Panera franchisee, and her partner, Bruce Gingrich, have rights to open as many as 17 locations in Houston and Dallas. The first will open in Houston later this year.

Former New York Times critic Gael Greene, reviews the home cooking and barbecue at the new Opry City Stage in Times Square. The Nashville-themed restaurant specializes in the Kansas City specialty of burnt ends.

Texas Game Wardens love barbecue, too: