– 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:
— Scott Sandlin (@TxArch) April 24, 2017
– 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:
— NancyNichols (@NancyNichols) April 24, 2017
– 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 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:
— Our State Magazine (@ourstatemag) April 21, 2017
– 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:
— TMBBQ (@tmbbq) April 21, 2017