– A tasty dose of home-schooling, Central Texas style:


– Alison Cook declares in the Houston Chronicle, that the addition of Pinkerton’s Barbecue means “Houston’s barbecue scene just keeps getting richer.”

– The Houston Chronicle visits the new Feedlot BBQ in Magnolia, a joint that made the jump from competitions to commercial barbecue.

– Houston Fed has a look back at how Houston barbecue has progressed since the now-famous Killen’s Barbecue opened their doors three years ago.

– Brisket, brisket everywhere:


– Travis and Emma Heim talked to Dickies about their life in barbecue.

– The guys from Red’s True BBQ in London filmed their latest trip to Pecan Lodge in Dallas.

– Food & Wine spends a day with Mando Vera at Vera’s Backyard Bar-B-Que in Brownsville.

– This rancher gives grass-fed beef a good name:


– The Smoking Ho has a report from the Sausage Kings of Austin competition.

– Newly proposed House Bill 2029 of the 2017 Texas legislative session would eliminate the requirement for barbecue joints to have their scales certified and inspected.

– Barbecue film coming to SXSW in Austin:


– KC’s Bar-B-Que in West Berkeley, California was heavily damaged by a fire.

– The tale of a Kansas City barbecue man and his loyal wood supplier, who also happens to be a competitor.

– Baltimore-based barbecue chain, Mission BBQ, has 41 locations, and looks to double that over the next two years.

– I helped with a big barbecue list:


– They’re serving some good looking brisket from a driveway in Los Angeles.

– An Atlanta barbecue joint owner accuses his city councilman of initiating code violations on his business after the owner failed to provide him free barbecue.

– Guy Fieri makes a “barbecue brisket” with liquid smoke in a pressure cooker in 30 minutes.

– Nein fleisch: