– The difference between barbecue and grilling from CNN.
– The Wall Street Journal also has a piece on barbecue and grilling.
– Here’s how your grill actually works:
Physics: Infrared, convection, conduction, and how your grill works http://t.co/DSiM82bane pic.twitter.com/C40970tRRd
— Meathead Goldwyn (@ribguy) July 6, 2015
– Lamar Jones of Weslaco, Texas is looking to get his Jank sauce on the shelves at HEB.
– Professor Jeff Savell of Texas A&M talks Texas barbecue with the folks at Cambro.
– The Tasting Table busts five barbecue myths.
– A good story even if the photo doesn’t resemble Texas BBQ much:
London Chefs Are Learning to Barbecue Like Texans http://t.co/PI0fRWGOiX pic.twitter.com/oBFaZ4Hu2v
— MUNCHIES (@munchies) July 2, 2015
– Barbecue legend Vencil Mares of Taylor Café in Taylor, Texas is recovering from a successful procedure on his broken leg.
– This trailer-mounted Yoder smoker was stolen from a Lubbock driveway just before the Fourth of July.
– Bet the House BBQ in Denton had their briskets stolen and their smokehouse burnt:
Here’s the NBC5 story.
Posted by Bet The House BBQ on Friday, July 3, 2015
– BBQ Recon checks in on Hello Sweetie BBQ in Georgetown, and doesn’t find much to like. A Texas BBQ joint they found in Florida was more promising.
– Texas BBQ Treasure Hunt talked to Russell Roegels about the evolution of his barbecue business in Houston.
– The Houston Chronicle retells the journey that Wayne Mueller took around the world cooking Texas barbecue.
– Barbecue and beer, or cider, or wine:
Best drink and BBQ pairing ideas for this weekend from @FranklinBbq, @Dinosaur_BBQ and more: http://t.co/nKcV1rN5PL pic.twitter.com/8JlL2hUrkg
— Imbibe Magazine (@imbibe) July 2, 2015
– Sommelier Kamden Watson shares some good wine choices for barbecue.
– Have a bunch of Harvard students designed the perfect smoker? Williams Sonoma sure hopes so.
– Burger Mary looks at the popularity of butcher paper, aka peach paper, in the world of barbecue.
– You can’t just say they’re smoky and make it so. You need smoke:
You don’t need a grill to make delicious smoky ribs. Trust us: http://t.co/JaRDxYytJ6 pic.twitter.com/hWqbqsadF4
— Southern Living (@Southern_Living) July 7, 2015
– These are the best barbecue joints in the mid-cities between Dallas and Fort Worth.
– A soon-to-open barbecue joint in Dallas, 18th & Vine, has hired big name chef Scott Gottlich to the team.
– A new cheesecake shop is open in Dallas, and they have a smoked brisket cheesecake on the menu.
– All McKinney city employees eat for free on July 13th at Hutchins BBQ.
– Steven Raichlen shares nine tips with First We Feast for making great barbecue:
Get your wood chips ready because smoking is the future of grilling – http://t.co/DaGdTUMv41 pic.twitter.com/HdKzdW6X93
— First We Feast (@firstwefeast) July 3, 2015
– “We want to make sure that when you come in at dinner, you’re getting the fresh stuff. And when you come in at lunch, you’re getting the fresh stuff.” – The Fox Bros.
– The Infatuation revisits Blue Smoke after all their menu changes, and is impressed with the updates.
– These are the seven best barbecue joints in New Orleans.
– One of those joints in New Orleans is Papa’s Backyard Bar-B-Q which was opened to honor the owners’ late son.
– An argument from Tulsafood.com on how Tulsa might be the barbecue capital of the world. Funny.
– Build your own smoker (just don’t use the brisket recipe):
No tools? No experience? No problem. @SeriousEats shows how to build your own barbecue smoker http://t.co/EQJrMMlNQF pic.twitter.com/DlJ809Lln7
— Bon Appetit Magazine (@bonappetit) July 7, 2015
– Michael Twitty wrote about the role that African Americans played in the development of what we know as Southern barbecue.
– They cook their barbecue in the ground in Peru. The style is called pachamanca.
– Sad face:
Starbucks now has a barbecue brisket sandwich on its menu: http://t.co/7jql6iokWW pic.twitter.com/ZP4Axfy5P0
— Grub Street (@grubstreet) July 8, 2015