– “The whole house is still redolent of smoke. If there’s a better scent, I have yet to encounter it.” – Ruth Reichl
– These are the up-and-coming pitmasters across the country according to Thrillist, most of which are cooking Texas style.
– Ladies and gentlemen, Tootsie Tomanetz:
– East Austin College Prep made this video with Aaron Franklin on what it means to dream big.
– The upcoming Cane Rosso location in Austin will team up with a local pitmaster for a featured barbecue pizza on their menu.
– Aaron Franklin served his brisket at the prestigious James Beard Foundation awards banquet.
One of the many dishes on offer at tonight’s #jbfa reception: barbecue from 2015 winner @FranklinBbq pic.twitter.com/NeBFX4Zsr5
— Beard Foundation (@beardfoundation) May 3, 2016
– These are the 25 best barbecue chains in the country, according to the Daily Meal.
– I spoke with the Texas Standard about what may have been the first barbecue joint in Texas.
– A limited time smoked burger from Cooper’s BBQ and Swift’s Attic:
@zcutt put us into a new breed of #foodcoma #atx @eatswiftly @swiftsattic #bab ???????????????????????????????????????????????????????? pic.twitter.com/tZeD3BUgqY
— Cooper’s BBQ (@CoopersBBQATX) May 3, 2016
– In her new book How to be a Texan, Andrea Valdez (the barbecue editor’s editor) offers insights on Frito pie, pecan pie, and brisket.
– Food 52 looks at both sides of the liquid smoke argument, then sadly suggests adding it to barbecue sauce.
– The Houston Chronicle suggests these local barbecue joints for visitors. They didn’t get the memo about Corkscrew’s new location.
– Beaumont-style links in Houston:
“The lost art of making Beaumont-style beef links.” Always honored to tell the stories of these great #HouBBQ men. https://t.co/PM4M7SDGpe
— J.C. Reid (@jcreidtx) April 30, 2016
– Zagat highlights great places around Dallas and Fort Worth to get your brisket on.
– Local Yocal, a butcher shop in McKinney, hosted a weekend barbecue pop-up, and Guns Up BBQ has the recap.
– The Star Telegram tells about that time when Shaq made a Dallas barbecue joint change its name.
– Smoked Wagyu brisket in Mexico:
Brisket Wagyu,una joya a lado, perfecto para un miércoles en @mercadoromaMX con la mejor carne a la parrilla. pic.twitter.com/JBAAbSZasR
— La Reina De La Brasa (@reinadelabrasa) May 4, 2016
– Forbes reminds us that it’s barbecue month, and offers these barbecue and grilling stats for us to ponder.
– Steven Raichlen discusses his grill collection, and makes some suggestions for your backyard.
– Raichlen also has some tips to up your backyard barbecue game.
– Looking to make short rib pastrami?
– Seeking on the job training to cook great Texas barbecue? Go to South Carolina, of course. John Lewis Barbecue, opening later this year, is looking for a few good barbecue cooks.
– On barbecue and the work-life balance that it doesn’t always provide.
– Honoring a historic New York barbecue joint:
Behind the scenes at America’s Classic winner @BrooksBBQ, known for their BBQ chicken https://t.co/skhvIljlZU #jbfahttps://t.co/lE575tV6mg
— Beard Foundation (@beardfoundation) May 4, 2016
