– 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: