– How do you define what “real” barbecue is?
— Pizzitola’s BBQ (@PizzitolasBBQ) April 23, 2016
If you’re a barbecue cook, you probably use salt, but what do you know about the salt you’re using? Jess Pryles shares some salty knowledge.
– Here’s a list of everything that effects the flavor of your barbecue, from the wood to the sauce.
– Thrillist explains the many barbecue regions around the country.
– Which Texans are coming to the Big Apple BBQ Block Party this year?
— Eater NY (@EaterNY) April 26, 2016
– Gothamist explores the many styles of barbecue that can be enjoyed around New York, and helps to find the best representations.
– Mike Johnston of the Savory Spice company took a massive barbecue road trip around the country. Here’s his wrap-up of the barbecue regions he encountered.
– A New Yorker traveled cross country on a Citi Bike, and stopped in Amarillo for some barbecue at Tyler’s.
– BBQ Recon heads to Miller’s Smokehouse in Belton to try the barbecue.
– A new BBQ joint in the Austin area:
— Jimmy Ho (@TheSmokingHo) April 26, 2016
– The Smokin’ Blues and BBQ Festival is coming to Duncanville, Texas this weekend.
– The Big D BBQ Battle is being held this weekend in Dallas.
– The Kansas City Star offers a list of recommended barbecue joints in the Dallas/Fort Worth area.
– Robert Moss on early airport barbecue:
— Robert Moss (@mossr) April 26, 2016
– Texas BBQ Treasure Hunt has this list of recent Houston barbecue openings, and some that are in the works.
– Pappa Charlie’s Barbeque owner Wesley Jurena shared some insight into what it’s like to run his Houston barbecue joint. One tip is not to quadruple a barbecue sauce recipe.
– A new location of Brisket House is open in Houston.
– The Wooden Spoke was forced to move from their location in Magnolia, but will reopen in a new spot on June 1st.
– The Secretary of State enjoys TX BBQ:
— Austin Statesman (@statesman) April 27, 2016
– Southern Living’s Daily South blog shares a list of newsworthy items in the world of barbecue.
– Carey Bringle of Peg Leg Porker in Nashville talks about the business side of barbecue including marketing and land ownership.
– “Anthony DiBernardo, owner and ‘smokeman’ at Swig and Swine [in South Carolina] tells News 2 ‘this will make it the 5th time someone has driven by and called in a fire.’”
– Papa Kay Joe’s, a popular Tennessee barbecue joint, suffered heavy damage from an overnight fire.
– Bourdain loves pig on a spit:
— Parts Unknown (@PartsUnknownCNN) April 25, 2016