– A California barbecue cooks uses his camera time for an audition:
– With much talk about diversity, or lack there of, in barbecue, Chris Reid delves into the multicultural barbecue scene of Houston.
– Foodways Texas released this oral history of Dzuik’s Meat Market in Castroville.
– “And one of the reasons we’re seeing this renaissance in Southern food in general and barbecue in particular is that it has this crazy, beautiful, tragic resonance.” – John T. Edge
– According to the Daily Meal, these are the best ribs America:
— The Daily Meal (@thedailymeal) August 28, 2015
– Yahoo rates the best barbecue in every state, and gives the nod to Hard 8 BBQ in Texas.
– Robert Moss uses some unique categories for a new list of best barbecue joints for Southern Living.
– The SFA highlights tools of the barbecue trade with this story on Stephen Grady and his barbecue glove.
– Where a full rack could mean 17 ribs:
— Modern Farmer (@ModFarm) September 2, 2015
– On the logistics of professional line-standers at Franklin Barbecue in Austin.
– Chris Mosser of KVET in Austin shares his top five barbecue joints in the area.
– Houston pitmasters will compete against one another in an event entitled the Houston BBQ Throwdown in November.
– Fatboy’s BBQ in Cooper has moved into their new building in a new location.
– Wanna buy a barbecue joint?
— Robert Wilonsky (@RobertWilonsky) August 28, 2015
– Eater Dallas spotlights the most anticipated new restaurants, including the Kansas City style barbecue restaurant 18th & Vine.
– Oasis Smokehouse will open soon in Dallas near the Arboretum.
– JD’s BBQ has been closed for two years, but will reopen in Dallas.
– Bedford Blues & BBQ festival and competition is on this weekend.
– Dickey’s Barbecue will begin selling their products on grocery store shelves.
– Hey Georgia, don’t mess with Texas BBQ:
— Colin Pope (@ABJEditor) August 28, 2015
– Manic American goes to Top’s BBQ in Memphis to try their barbecue cheeseburger.
– The New York Times delves into New Jersey barbecue at a joint named Hambone Opera.
Jess Pryles explains the differences between your smoker options:
– Steven Raichlen shares some tips on cooking beef clod on his Barbecue Bible site.
– Tim Carman checks out Smokehouse Live, Washington DC’s newest barbecue joint and honky-tonk. They call a beef clod a “farmer’s roast.”
– Adam Wainwright sits down for an interview with the St. Louis Dispatch at Dalie’s Smokehouse. He says “We bathe in barbecue sauce in Georgia.”
– Archeologists in Cyprus dig a barbacoa pit:
— Robert Moss (@mossr) September 2, 2015
– Texas Pit Quest took an eight joint road trip around Central Texas with a few other barbecue bloggers, and one barbecue joint owner.
– Austin Food Magazine reviews Micklethwait Craft Meats.
– BBQ Recon checks out Riders BBQ in Jarrell.
– Get a whiff of barbecue:
— andrea weigl (@andreaweigl) September 2, 2015