– 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:
— Wall Street Journal (@WSJ) February 7, 2015
– 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.
– 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:
— TheGranarySA (@TheGranarySA) February 5, 2015
– 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:
— Food Republic (@foodrepublic) February 10, 2015
– 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:
— Eater Austin (@EaterAustin) February 11, 2015
– 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?
— AFAR Media (@AFARmedia) February 10, 2015