– Texas BBQ at the James Beard House:


– Myron Mixon attempts to bust five grilling myths for Made Men. One myth is about cooking the brisket fat side up, but he doesn’t actually suggest cooking it fat side down. 

– Mental Floss has some grilling tips of their own, but it’s hard to agree with some. Pro tip: Soaking wood skewers and wood chips is a waste of time. 

– Perini Ranch in Buffalo Gap, TX is featured here:  


– The Smoking Ho is impressed with the barbecue in Brooklyn at Hometown Bar-B-Que

– More Texas style barbecue is coming to New York with Mothership Meat Company

– The Miami barbecue style:


– A Cook’s Country episode dedicated to barbecue (burnt ends, lemonade, and potato salad) is now available on their site.

– Jess Pryles has a recipe for simply smoked beef cheeks.

– Tickets are now on sale for Smoked Dallas, coming to Main Street Garden on 09/24.

– Learning to smoke a brisket:


– The Salt Lick is now marketing a new whiskey-barrel aged version of their barbecue sauce, but there were only 700 bottles made and only about 100 are in stock as of press time. 

Kings Hwy. Brew & Q in San Antonio was profiled by KSAT. 

– Over on KENS in San Antonio, Blanco BBQ is in the spotlight. 

– Look for Hutchins BBQ, Bakers Ribs, and The Salt Lick in NYC this weekend:


– Chef Jeff Harris is trading fine dining for barbecue, and will soon open J Harris Barbecue in Dallas.

– Eater Dallas has listed 14 epic sandwiches to eat in Dallas. The Pitmaster sandwich from Pecan Lodge made the list.

– A new location of Meat U Anywhere BBQ is open in Trophy Club.

– The bathroom debate enters the TX BBQ joint:


– Fort Worth native Andrew Dorsey (not Dorcy) is a new chef at the Beast in Paris, and is featured in this recent video about the Beast.

– According to a British newspaper, these are the ten best southern barbecue joints in America.

– Pants meat alert: