– 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:

 

– 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:

 

– 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:

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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:

 

– 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:

 

– 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:

 

– “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):

 

– 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: