– 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:
Utah is confused about Texas BBQ. pic.twitter.com/YKJmOynG2x
— Kris Phillips (@13KP13) May 2, 2014
– 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:
— Beard Foundation (@beardfoundation) May 2, 2014
– 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:
— Tim Kindseth (@timkindseth) May 5, 2014
– 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?
— Operation BBQ Relief (@OpBBQRelief) May 6, 2014