– That’s actually the longest grilling marathon there, #hotdog:
— Food Republic (@foodrepublic) August 19, 2015
– The Austinot shares some advice on getting good barbecue in Austin without the huge lines.
– There’s a Franklin Barbecue bingo game.
– A guide to injecting meat before it hits the grill or the smoker, from Meathead at Amazingribs.
– Follow along as Lesli Marshall creates a mural for Pecan Lodge in Dallas:
– J.C. Reid of the Houston Chronicle thinks that Houston should be using it’s diversity to create a barbecue style unique to the city.
– J.J. Watt of the Houston Texans requires up to 9,000 calories daily, and he fills some of that requirement with smoked meats from Killen’s Barbecue.
– Gatlin’s BBQ in Houston has been closed since early this year, but their new building should be ready for a Labor Day opening.
– The Kosher BBQ Challenge is coming to Dallas this weekend:
— JewishFamilyService (@JFSdallas) August 13, 2015
– Southern Smoke is scheduled for 10/11 in Houston. Chris Shepherd is bringing Aaron Franklin, Rodney Scott, and Sean Brock in for a massive barbecue event that benefits MS research. Tickets go on sale on 8/24.
– Wolfgang Puck, Adam Perry Lang, and Francis Mallmann are getting together for a barbecue dinner in L.A. in a couple weeks.
– The 2016 version of Foodways Texas Camp Brisket sold out in ten seconds.
– More smoked beef from Portland, Oregon:
— Michael Russell (@tdmrussell) August 13, 2015
– In Punt, Pass, and Pork, Andy Staples gets some whole hog at Lamar Lounge in Oxford, Mississippi.
– A smoked meat sonnet. Love. Passion. BBQ.
– A look at how barbecue became America’s favorite cooking method.
– Sometimes you just gotta grill:
#Vancouver Police are responding to 600 Industrial Ave for a caller reporting an unknown male is on his property using his BBQ.
— ScanBC (@ScanBC) August 19, 2015
– “You eat a steak, you kill a lemur in Madagascar. You eat a chicken, you kill an Amazonian parrot.”
– “A good quality liquid smoke like Wright’s or Colgin are nothing more than wood smoke that has been condensed and captured in water and stuck in a bottle. It’s literally the exact same stuff that gets deposited on your meat when you smoke it in a smoker, and there’s no reason to shun it or be afraid of it.”
– Kerlin BBQ in Austin will be closed for vacation this week, reopening on 08/28.
– Somebody has strong feelings:
— Kris Phillips (@13KP13) August 19, 2015
– Texas Monthly’s Sam Hart looks at the recent spate of brisket banditry.
– The founder of the Savory Spice Shop, Mike Johnston, is in the midst of a massive barbecue road trip.
– Bryan Bracewell of Southside Market is up for a former student profile from Texas A&M.
– Chicago struck by killer Meatwave:
— The Onion (@TheOnion) August 18, 2015