– A woman in Dallas bought the former home of Sonny Bryan, but didn’t realize it until she found his old letters and Army rucksack in the attic.
– The Houston Chronicle provides a vivid description of the fire that broke out at Hinze’s in Wharton, and describes the family’s future plans for a new barbecue joint.
– How to make a 120 lb pastrami:
– The Bedford Blues & BBQ Festival comes to North Texas this weekend.
– For you iPhone haters, the Big Android BBQ is coming to the D/FW area in October.
– The property where the Smoke Pit resides in Fort Worth has been sold to developer. It’s future is uncertain.
– Meat Church BBQ from Waxahachie did a cooking spot on the local news:
Dallas News | myFOXdfw.com
– Stanley’s Famous Pit BBQ in Tyler tells the Dallas Observer that he can do great smoked brisket in about seven hours. How do they know it’s done? “We just shoot for the sexy jiggle.”
– Watch the Granary’s Tim Rattray cook smoked/fried chicken wings for KABB in San Antonio.
– Toward the bottom of this post by SI’s Andy Staples he discusses the cost/benefit of Franklin Barbecue brisket and gives some tips on other Austin-area BBQ options.
– Dave Cathey came down from Oklahoma City to try Opie’s BBQ in Spicewood.
– A meaty event coming to Austin in October.
— Zagat Austin (@ZagatAustin) August 21, 2014
– After a three week hiatus, Corkscrew BBQ is back open in Spring.
– The Smoking Ho enjoyed the TMBBQ Bus Tour through the Hill Country.
– DFW.com’s BBQ Safari heads to Cooper’s BBQ in Fort Worth.
– Stiles Switch has a new menu item:
— StilesSwitchBBQ (@StilesSwitchBBQ) August 23, 2014
– A look at how chefs around the country are using smoke in their restaurants from Serious Eats.
– The Dallas Morning News went searching for great barbecue in North Texas.
– The Loco Coyote Grill just outside Glen Rose has revised their hours.
– They’ve broken ground on the new Kreuz Market location in Bryan:
Ready or not…..here we go. 🙂 pic.twitter.com/CpblUYIAD7
— Keith Schmidt (@keithschmidt1) August 26, 2014
– If you’re curious about what my life’s been like over the last eighteen months, this article in Texas Monthly is a good place to start.
– The Houston Chronicle didn’t like to hear that there is some bad barbecue in Texas.
– Learn to cook any and all parts of the hog at this pork master class held during the American Royal in Kansas City in October.
– On building a BBQ menu:
— Joe Ferri (@joeferri) August 27, 2014
– Jan Harding who drank the tainted iced tea at Dickey’s Barbecue in Utah has been released from the hospital.
– Aaron Franklin of Franklin Barbecue accepted an ice bucket challenge all the way from New York.
– Nick Pihakis of Jim ‘N Nick’s BBQ talks about what makes their Alabama baby back ribs so good. It’s the pork.
– A fire at Baker’s Ribs in Deep Ellum was quickly extinguished:
BREAKING: Baker’s Ribs’ Deep Ellum location caught fire about an hour ago. Dallas Fire Rescue is on the scene. pic.twitter.com/1l2GYYgbvG
— Central Track (@Central_Track) August 22, 2014
– Texas Tech QB Davis Webb treated his offensive lineman to a $275 meal at Rudy’s BBQ.
– The World Championship Goat Cook-off will be held in Brady this Saturday.
– Pat Mares and her all natural beef brisket from Ruby’s BBQ in Austin are highlighted in this article from Grist.
– The Pit BBQ in Austin has been operated by the same family since 1970.
– Huevos the Bull goes down:
RIP Hiuevos. A jerk did this around 12:30 am. Another jerk came by and stole one of his horns laying on the ground. pic.twitter.com/oDxzcKmHQI
— Pecan Lodge (@PecanLodge) August 22, 2014
– I just learned of BOS BBQ which serves Texas-style barbecue in Sao Paulo, Brazil.
– The Meat Prophet of Peru:
— Roads and Kingdoms (@RoadsKingdoms) August 25, 2014