– 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:


– 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:


– 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?


– 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:


– 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:


– 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: