– Stubb’s barbecue sauce sold for $100,000,000 and TM’s Dan Solomon has the story.
– CHD Expert provides some interesting industry numbers on the impact of barbecue joints in the country’s restaurant landscape.
– Steven Raichlen is back with a new barbecue show called Project Smoke.
– Some good looking Texas barbecue in Richmond, Virginia:
– Mark your calendars. Tickets go on sale soon for the Foodways Texas popular Brisket Camp.
– Texas Barbecue Week is coming soon. Check here for the specials around the state. A purchase of any will benefit Foodways Texas.
– The Midland Reporter-Telegram profiles Junior Urias who has competed on BBQ Pitsmasters.
– A North Texas racing team has a new barbecue rub sponsor:
— CrownBBQ (@CrownBBQ) June 26, 2015
– Barbecue joints in Dallas get a lot of love in this list of great food destinations in Texas.
– They’ve got smoked brisket enchiladas in Fort Worth.
– A prospective barbecue joint owner in Keller is looking for some help from Kickstarter to get open.
– Sad news that Scott Lewis, owner of Fort Worth’s Soda Springs Bar-B-Q, has passed away.
– No more brisket grilled cheese:
— Eater Austin (@EaterAustin) July 1, 2015
– The Houston Chronicle profiles Blood Bros. BBQ and their menu which often includes unique items like gochujang beef belly burnt ends.
– The Woodlands just north of Houston is losing a couple barbecue joints when they relocate soon.
– They did a little barbecue and wine pairing event down in Houston. Here are the results.
– The Smoking Ho re-reviews Killen’s Barbecue, and it doesn’t disappoint.
– Who invented the BBQ chicken pizza?
— Lucky Peach (@LuckyPeach) June 29, 2015
– Roumanouskas Deli, from the owner of Micklethwait Craft Meats, will open tomorrow in Austin.
– Austin Way Magazine lists their favorite local barbecue joints.
– Austin Way oddly left La Barbecue off the online list, but they get their own sidebar in the print edition.
– These are the ten best barbecue joints in San Antonio according to TABELog.
– I talked to the Texas Standard about barbecue beef cuts other than brisket.
– I guess you don’t learn much about barbecue in Wisconsin:
Kaminsky when asked whether he associates barbecue as a food or a style of cooking: “It’s a sauce.”
— David Glenn Show (@DavidGlennShow) June 26, 2015
– Philly Magazine gives their list of best barbecue sides because they say, “A truly great barbecue joint should be judged by how it handles dishes other than its main attraction.”
– Eat all of America’s barbecue styles in New York City.
– Thrillist pokes some fun at the idea of Cleveland style barbecue.
– The Charleston Brown Water Society in South Carolina has brought together some barbecue talent for their event next week.
– Stephen Perrin clarifies some barbecue misconceptions in the Huffington Post.
– Jerk baby backs from NYC:
— MUNCHIES (@munchies) June 29, 2015
– Robert Moss looks at the important history of barbecue in our Fourth of July celebrations.
– These twelve women have been as influential as anyone in the world of barbecue.
– These are the best barbecue joints in Chicago according to TimeOut.
– Chemistry is cool, people:
— Eater (@Eater) June 29, 2015
– The headline says this is a list of the 17 best barbecue joints in the country, but it’s simply a list of the vendors at the Big Apple BBQ Block Party.
– As it was quickly pointed out, the suggestion by the Tasting Table to smoke meat in your oven is not a good one.
– One person is dead and 200 have come down with symptoms of Salmonellosis after eating tainted meat at Tarheel Q in Lexington, North Carolina.
– If you look close, the article on this London barbecue joint says It “makes most barbecue efforts look pathetically prehistoric.”
pic.twitter.com/4waommQMIv sorry fine dining and Texas. Context is a MF.
— Neil Rankin (@frontlinechef) June 30, 2015