– Robert Wilonsky of the Dallas Morning News sat down with Pecan Lodge and their new landlord to try and bring the two together (there’s a well-documented frustration between the two). He brought along a tape recorder too.
– Here’s a profile of five joints that are creating what sounds like a legitimate barbecue scene in…Tokyo.
– A Texas style BBQ joint has opened in Maine with a Dallas made pit from A. N. Bewley Fabricators.
– Supermodel Chrissy Teigen tucks into a beef short rib at Mighty Quinn’s BBQ in New York:
— Mighty Quinn’s BBQ (@MightyQuinnsBBQ) August 15, 2013
– Blue Smoke founder Danny Meyer is consulting to improve the food on Delta flights. “Barbecue is also appropriate for eating at altitude because high elevations dull the taste buds.” That’s right folks, barbecue is good at any altitude.
– No details were shared about the methodology of this barbecue blind tasting, but some folks got together in Austin to try Franklin Barbecue, la Barbecue, and John Mueller Meat Co. head-to-head-to-head. La Barbecue was the big winner in this tight race.
– News on Killen’s BBQ and their long awaited opening of a permanent location.
– From D Magazine comes a few ideas of what to drink with your barbecue. “For smoked ribs and brisket chose a hearty, bold and robust red like an Argentine Malbec, Greek Xinomavro, Italian Sagrantino or some hearty Spanish or Portuguese red blend…” or how about a Shiner or a Dr Pepper?
– If you’ve ever wondered what Santa Maria style barbecue is, here’s a great introduction. A list of the best places to try it (all in California) is also included.
– Here’s a round-up of a few Texas barbecue events coming up later this summer and fall. The barbecue doesn’t stop on Labor Day in Texas.
– BBQ worlds unite. Roy Choi of Kogi BBQ fame made a trek to Austin yesterday for some Franklin Barbecue brisket:
– Our guess is that Roy Choi’s visit has something to do with whatever Jon Favreau is filming:
— Jon Favreau (@Jon_Favreau) August 21, 2013
– 100 years ago the El Paso Herald reported on a public barbecue. “Nine thousand people were fed at the barbecue and it is certain that thousands were turned away empty…The meats were splendidly barbecued, those who got to feed fat on it say that nothing better was ever served and it was cooked absolutely to perfection.”
– Chefs can learn plenty from pitmasters, but the learning can go both ways.
– A Tucson newspaper asks spare ribs or baby backs? In Texas, the overwhelming answer would be spare ribs.
– Meatopia comes to Texas and features a couple San Antonio joints from Texas Monthly’s Top 50 list.
– We’ll let Freedmen’s pitmaster Evan LeRoy tell you that:
@FreedmensBar is open for LUNCH!
— Evan LeRoy (@evanleroy) August 20, 2013
– An Austin-born chef opened a Texas-style BBQ joint in Philly then got a show on Food Network called “Bubba-Q”. I guess he considered the show a success because he’s no longer with that BBQ joint that he opened.
– The North Texas Fair & Rodeo in Denton crowned its youngest barbecue champion over the weekend. Eighteen year old Krum resident Colton Hill took home the title.
– El Paso native Ari White is “trying to teach Jews what barbecue really is.” Now living and smoking in New York, he’s advocating that Rosh Hashana celebrations include more Texas style smoked beef brisket. Amen!