– GQ Magazine places Killen’s Barbecue in Pearland on its list of the best restaurants in the country and asked “Was Ronnie Killen’s plate rib merely the single greatest piece of barbecue of my entire life, or was it the most magnificent piece of beef ever cooked at any time in history?”

– Robert Moss of Southern Living asks if a pitmaster should be up for an award commonly given to chefs.

– Aaron Franklin will travel the country promoting his new book, and at least one of those stops will be San Francisco.

– The smoker was dropped into place at Jackson St. BBQ coming to Houston.


– The Southern Foodways Alliance produced a detailed history of barbecue in Alabama going all the way back to the early 1800’s. 

– Josh Ozersky of Esquire shows some confusion with the differences of regional barbecue by assuming that pulled pork is exactly the same across the country. 

– The Memphis Que blog visited Austin and found some good barbecue. His write-up also includes some observations about the differences between Austin, Nashville, and Memphis. 

– Snow’s BBQ in Lexington is profiled by Eater:


– Smoke + Fork visited Sweatman’s BBQ in Holly Hill, South Carolina and filed this beautifully photographed report.

– An interview with Rodney Scott of Scott’s BBQ in Hemingway, South Carolina was published on Australia’s Cooked.com

– At Smoke in Dallas, Tim Byres brought in a whole beef forequarter for some barbecue experimentation:


– Steven Raichlen reports on the popularity of pellet grills/smokers

– Here’s a pretty cool online calculator for folks looking to build their own smokers

– The Kansas City Star is unhappy that their city’s barbecue isn’t as good as Austin’s

– A barbecue bed & breakfast in Wisconsin called Rock River BBQ Ranch is accepting reservations. 

– Brisket prices:


– The Washington Post investigates whether or not grass-fed beef is better for consumers and/or the planet than conventionally raised beef.

– The DGAC released their guidelines for the recommendations for the upcoming revision to the USDA dietary guidelines. They suggested that Americans eat less meat, and the meat industry is not happy.

– Jim Shahin of the Washington Post provides this detailed account of Camp Brisket, held last month in College Station.

– Shahin also includes this glossary of brisket terms:


– Texas Pit Quest is impressed with the barbecue at Southern Q in Houston where the motto is “You deserve good BBQ.” 

– The Smoking Ho finds a good value at San Marcos BBQ which is located at the old location of Hays Co. BBQ in San Marcos. 

– The Dallas Observer loves the sauce, and everything but the brisket, at Marshall’s Bar-B-Q in Farmers Branch. 

– There were Food Network film crews at the Slow Bone in Dallas yesterday. 

– Meatopia was held as part of the South Beach Food & Wine Festival, and there were animals on spits:

@jimnnicksbbq is the KING of Meatopia with their Feast Of The 7 Beasts #sobewff #amazing #fatbackcollective

A photo posted by Andrew Zimmern (@chefaz) on Feb 21, 2015 at 3:35pm PST


– A photo essay on Prause Meat Market in La Grange by Wyatt McSpadden is in this month’s Texas Co-op Power magazine. (Go to Page 12)

– You can hear my thoughts on the expansion of storied barbecue joints to second and third locations.

– Belender Wells and Alan Caldwell (not married as the story suggests) of Fargo’s BBQ are profiled by KBTX in College Station.

– Cattleack BBQ in Dallas will be open on Saturday, March 14th, and they’ll be serving whole hog.

– BBQ delivery in Houston:


– Stan Bostaris of Phoebe’s BBQ in Philadelphia is interviewed about his Oklahoma style of barbecue. 

– The New York Times reports in Texas-style barbecue in Chicago

– Darryl Wayne “Hacksaw” Edwards, owner of Hack’s Backyard Barbecue in Victoria, passed away after collapsing during a sermon he was giving. 

– What are they cooking in Kansas City?


– The Houston Chronicle looks at the Lenten specials and other meat options at area barbecue joints. Think fried catfish and goat.

High brisket prices have barbecue joints looking for alternatives in Houston.

– The barbecue competitors have arrived in Houston for this weekend’s competition at the Stock Show & Rodeo. Among the competitors will be Ronnie Killen of Killen’s Barbecue.

– Here’s Part II of an interview with Will and Nichole Buckman of Corkscrew BBQ in Spring.

– The Houston Press has another chef chat with Russel and Misty Roegels of Roegels BBQ Co. in Houston.

– Let’s find this twit: