– On this Valentine’s Day weekend, the Houston Chronicle reminds us that Killen’s Barbecue in Pearland is a good place to dump someone.

– Burger Mary uses leftover beef fat to make body butter, or “cow lotion.”

– “We are in a weird, like, barbecue bubble…Somehow barbecue has become a thing.” – Aaron Franklin of Franklin Barbecue in Austin:


– In Esquire, Josh Ozersky misses a chance to simply highlight the great work of a little-known pimaster, and instead uses the article for a cheap shot on Columbus, Ohio which is home to Ray Ray’s Hog Pit

– Here’s a new BBQ list from Seattle if you’re looking for good barbecue in the Northwest. 

– Let me get this straight. A Chicago style pizza place in San Mateo, California is also serving Texas style barbecue

– Outdoor smokers have risen in popularity in San Francisco, so now the Bay Area Air Quality Management District is looking to regulate backyard cooking


Chicken Chart

Poultry consumption will overtake red meat consumption in the US this year. 

– Brisket prices are rising and restaurants are responding with higher prices to reflect it. Louie Mueller Barbecue in Taylor is now charging $19.99 per pound, and Stanley’s in Tyler is up to $19 even. 

– Due to rising brisket prices, Vitek’s in Waco is offering a non-brisket version of their popular Gut Pak called the Porky Pak

Barbecue prices are up in Houston too, and Josh at Pizzitola’s explains why. 

– On the bright side, at least brisket is cheaper than raccoon, which was $9.99 per pound in LA. 

– Not your typical BBQ plate:


– Tickets for this year’s Houston BBQ Festival go on sale today at noon.

– There’s a BBQ InstaMeat in Austin on February 21st presented by Citygram Austin and InstaDFW featuring Black’s BBQ, Micklethwait Craft Meats, Freedmen’s Bar, and Valentina’s Tex-Mex & BBQ.

Red Dirt BBQ Fest in Tyler has announced their line-up of barbecue joints.

– “In my opinion, no true Texan should wait in line for Texas barbecue, but I’d be lying if I said I’m not envious.” – Matt Sullivan of House Park BBQ in Austin on the lines at Franklin Barbecue and the lack of lines at House Park.

– Houston’s My Table Magazine features barbecue ribs, including those from Virgie’s Bar-B-Que.

– El Marmolado:


– Tyson Ho of New York’s Arrogant Swine discusses the importance of mentors when opening a barbecue restaurant. 

– South Carolina native Howard Conyers became a rocket scientist, but his passion for cooking whole hog remains. 

– A new Kansas City style barbecue restaurant called Charcoal is coming to Los Angeles. 

– Build it, and they will give you brisket:


– Texas Pit Quest finds the Luling Smoke House BBQ truck in Houston.

– Texas Brew & BBQ was impressed with a visit to Killen’s Barbecue.

– The Smoking Ho isn’t so enamored with the barbecue at County Line, but he enjoyed the bread.

– After the departure of Gavin Cleaver, the Dallas Observer is looking for someone to write about barbecue.

– Do you recognize this photo?