– Travel + Leisure calls Austin “America’s next great food town” citing great restaurants like Franklin Barbecue and Valentina’s Tex-Mex.

– Directly from Big Apple BBQ -> How not to trim a brisket:


– The Daily Meal asks for tips from some barbecue experts at the Big Apple BBQ.

– The Daily Meal also looked into some reasons for the smaller crowd at this year’s festival.

– First We Feast shares photos and videos of what you missed at the Big Apple BBQ.

– Chopping that whole hog at the Big Apple BBQ:


– Texas BBQ Treasure Hunt completed one long Texas barbecue road trip. It was so long, there’s even a part II

– Smokey D’s BBQ from Iowa came to play at the Taste of Dallas barbecue competition this past weekend, and they won it all. 

– The Dallas Observer went to try the borracho brisket at Sammy’s BBQ in Uptown, and liked what they found. 

– Having trouble ordering barbecue?


– A customer at Lockhart Smokehouse in Plano had such a good eating and social media experience, he wrote about it. #WWJD

– Zagat takes a first look at Kent Rathbun’s new restaurant Hickory in Plano.

– A barbecue joint and growler shop called Pouring Glory is coming to Fort Worth.

– Fort Worth once flew a flag in 1912 with the motto “We’re For Smoke.”

– Pork:


– Blogger Craig David Meek offers up his picks for underrated barbecue items in Memphis. 

– Eater completed a huge food crawl through North Carolina, and found some barbecue joints (and a few other restaurants) along the way. 

– Here’s a brief guide to the various barbecue sauces around the country. 

– La Barbecue’s permanent home will have to wait:


– La Barbecue in Austin announced that they plan to be open late, like as late as 10:00pm, within a few weeks.

– Stiles Switch in Austin is offering a Father’s Day dining special, including a smoked bone-in pork chop.

Barbacoa-style iguana is on the Father’s Day menu at Cuchara in Houston.

– Sad BBQ news:


– A former employee of Tootsie Tomanetz’s profiled her for the Round Top Register and included some great background information on Toostie’s life. 

– My SA reports on Texas A&M’s Barbecue Camp

– BBQ Secrets from the pros:


– Adrian Miller on the connection between theology and barbecue.

– An article in The Federalist discusses how regulations stifle wood-burning barbecue operations. It’s a theory that always sounds good, but there just isn’t any evidence to support that barbecue joints choose gas for anything other than ease of cooking.

– Behroush Sharifi creates a special recipe wood vinegar and Kuro powder derived from charcoal.

– If you’re into competition brisket: