– Kitchen scientist Greg Blonder designs what he feels is the ideal smoker – the Janus Smoker.

– Here are a few more less-than-ideal grills that will work if you don’t have a lawn.

– A functional Biblia Definitiva Do Churrasco (The Bible of Barbecue) comes out of Brazil:


– Just before the race at Talladega, there was barbecue sauce wrestling in the infield.

– The Daily Beast featured Louie Mueller Barbecue a couple weeks back. On Wayne Mueller: “He has done more than maintain one of this nation’s culinary glories. He has given it new life.”

– A little barbecue road trip advice from Myron Mixon.

– A group from Vienna, Austria came to Texas to learn how to make proper Texas BBQ. They made this video about their journey:


– A barbecue trailer, Not Just Q, is coming to Dallas. Meet the owners.

– Spike TV’s Hungry Investors came to Dallas and Fort Worth looking for a barbecue joint to invest in. You can watch the full episode here.

– If you wanted chef Dean Fearing’s brisket recipe, look no further.

– Hutchins BBQ is expanding to Frisco.

– Nick Pencis of Stanley’s Famous Pit Barbecue in Tyler “was named the 2014 Dallas/Fort Worth District Small Business Person of the Year by the U.S. Small Business Administration”

– On the future of barbecue:


– Jeff Savell from Texas A&M’s Rosenthal Meat Center travelled to San Antonio to talk BBQ at a UTSA “Cooking Up Culture” event on the science of barbecue. Here’s a BBQ Q&A.

– Micklethwait Craft Meats will open a new venture where they plan to “be curing and smoking their own meats like pastrami and bologna as well as focusing on house-made hot dogs”

– Cattleack BBQ in Dallas has four sausage varieties coming your way:


– A barbecue competition was held in Houston as part of International Fest. The winner was Kevin Bryant of Eleven XI.

– Eater National chose 50 young guns in cooking to keep on your radar. Patrick Feges of Killen’s BBQ made the list.

– Houston’s Robert Del Grande brought a thousand pounds of smoked brisket terrines to the James Beard Awards earlier this week.

– The Houston Press enjoys the food and the “charming brood” at Brooks Family BBQ.

– The Houston Press is looking for your input on the most underrated (aka under-recognized) barbecue joints in Houston.

– This week’s Houston Chronicle barbecue column: What Defines Great Barbecue?

– Tri-tip & Italian sausage does not a “Texas Pit Smoked Combo” make:


– British royalty stopped for some barbecue in Memphis. Prince Harry was seen going into Charlie Vergos Rendezvous. 

– Modern Farmer provides these vintage photos of cattle branding

– If you find a use for brining in your barbecue, you might want to know the science behind it. 

– Fletcher’s BBQ in Brooklyn describes his barbecue as “amplified comfort food with smoke” in this interview with the Village Voice. 

4505 Burgers & BBQ in San Francisco is off to a promising start.

– And, the James Beard Award for cookbook in General Cooking goes to:


– The bloggers Two Fat Bellies went on a well-documented barbecue tour of Lockhart and Luling.

– The Smoking Ho visits the oft-ignored Chisholm Trail Bar-B-Q in Lockhart.

– USA Today provides their list of barbecue destinations. I guess they forgot about the Carolinas.

– Here’s how many animals they needed for a public BBQ in Dallas in 1869:


– Food Republic names their Titans of Grilling, and includes San Antonio’s Jason Dady, who owns Two Bros. BBQ Market and B&D Ice House. 

– USA Today provides this list of the best barbecue competitions in the country. 

– And check this explanation of one person’s view on how to properly judge competition barbecue

– The Daily Meal released this list of the best ribs in the country. Six of the thirty-five are in Texas. 

– Sports columnist Joe Posnanski makes his case for Guy & Mae’s in Williamsburg, Kansas to be on that rib list. 

– How many meals did Operation BBQ Relief serve after the recent tornados?