– The Meat Fight 1K is a fun run minus the running. Twenty food vendors line the 3,281 foot course. Registration begins tomorrow morning.

– Pecan Lodge is offering free meals to Dallas police officers through July 17th.

– Pecan Lodge had a brief pit fire overnight. It was quickly contained, and the restaurant is back open.

– Meet a Texas barbacoa family:


– This is how they make the brisket at Maple Block Meat Co. in Culver City, California.

– Myron Mixon will open a new barbecue joint in Washington D.C. called Pitmaster Barbeque.

– Grilling science:


– A barbecue joint in Smithville could be yours. The former Zimmerhanzel’s BBQ and current Smithville Pit BBQ is for sale

MooCow Barbecue, owned by Joseph and Doris Patt, has reopened in Palestine. 

– Sobering up on barbecue in Dallas:


– Central Track heads to Cattleack Barbecue in Dallas to see their new expanded dining room.

– Dallas native Joe Walters has opened a new barbecue joint, Texas Joe’s Slow Smoked Meats, in London. The Houston Chronicle has the story.

– The Daily Mail dives into the Texas barbecue style, and offers some barbecue options in the London area.

– Making boudin in North Carolina:


– Texas BBQ Treasure Hunt wants to know what’s up with Houston sausage, and pleads for more homemade varieties. 

– Five recipes for leftover brisket from Tasting Table. 

– Deadspin aims to convince us that vegans can barbecue, too. 

– There are still a few days left of Barbecue Week:


Rustic East, a barbecue joint in search of a pitmaster, will open in downtown Austin.

– Evan LeRoy of Freedmen’s is headed to Russia to cook some brisket in Moscow and St. Petersburg.

– Jess Pryles went on the Today show to demonstrate a recipe for peanut butter and jelly chicken wings.

– Urner Barry fixed their deck of beef cards that had been missing a card featuring brisket:


– North Carolinians travel to Austin and report on the barbecue they found. 

– The Windy City Smokeout is coming to Chicago this weekend, and a couple Texas pitmasters will be there. 

– The Wall Street Journal looks at a new line-up of high-tech smokers

– A reminder to not cook barbecue indoors: