– George H W Bush has good taste when ordering barbecue during his recent hospital stay. He called Houston’s Roegels Barbecue Co.

– The Houston Chronicle examined the origins of the offset brick smoker in Texas.

– Houstonia Mag loved the tacos served on brisket fat tortillas at The Pit Room.

– Stacking those barbecue sandwiches high in Houston:

 

– The second annual State of Texas High School Barbecue Cook-off will be held in Burnet this weekend.

– Woodshed Smokehouse, an upscale barbecue restaurant in Fort Worth, has revamped their menu.

– 407 BBQ, north of Fort Worth, is getting more praise, this time from the Fort Worth Star-Telegram.

– Smoked boudin at Cattleack Barbecue:

 

– Evan LeRoy talked with KEYE in Austin about his new barbecue truck, LeRoy & Lewis.

– According to The Smoking Ho, Franklin Barbecue has begun serving their house made sausage.

– Hays Co. BBQ in San Marcos is underway with a big expansion.

– This new Kanka Grill rotisserie is pretty cool:

The KANKA Grill: The future of outdoor cooking & BBQing! from KANKA on Vimeo.

 

– The Kansas City Star talked with pitmaster Chris Lilly about the common mistakes backyard grillers make.

– The Daily Oklahoman has high hopes for a new barbecue joint, Maples Barbecue, coming to OKC.

– The Washington Post loved the 6-hour smoked brisket at Myron Mixon’s Pitmaster Barbeque, especially the final dip in butter and beef broth before serving.

A North Carolina whole hog timeline:

 

– If your charcoal chimney takes too long to light up, the folks at BBQ Dragon have released The Chimney of Insanity, which promises faster lighting.

– “Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good.”

– Similar to the long-running Texas A&M Barbecue Camp, NC State now has their very own barbecue camp.

– John Mueller is back: