– Kreuz Market in Lockhart claims former employee, Brian Thornton, quit and took company trade secrets with him. They’re still looking for him.

– There is such a thing as BBQ flavored protein chips.

– I just now came across this video of North Carolina’s Keith Allen making his barbecue. He is a man of barbecue principals:

A day in the life of la Barbecue in Austin. “The beef ribs, indeed, are sold out within approximately 40 minutes of opening.”

– The Smoking Ho visited Meyer’s Elgin Smokehouse and liked the beef sausage, but not much else.

– Fed Man Walking finds some good and bad barbecue at Terry Black’s BBQ in Austin.

– Manic American has some kind words for Fargo’s Pit BBQ in Bryan.

– Meet famed North Carolina pitmaster Ed Mitchell and his son Ryan:

The Lowdown: Legendary NC Pitmaster Ed Mitchell and Son/Business Partner Ryan Mitchell of Que from Lowdown Show on Vimeo.


Triple J’s Smokehouse is featured in Houstonia Magazine.

– J. C. Reid of the Houston Chronicle stumbles upon some Texas barbecue in the Oregon wine country. “It’s possible that all our future vacations may include some component of ‘barbecue research.’”

– They’re even posting smoked brisket recipes in the Yakima Herald.

– You can vote on your favorite barbecue joint in Houston here.

New concessions at the Houston Texans stadium include Goode Co. BBQ and Demeris BBQ.

– You can take the barbecue out of the Oklahoma, but you can’t take the Oklahoma out of…oh, maybe you can:


– A study from Texas A&M: “Who is the Barbecue King of Texas?: A Geo-Spatial Approach to Finding Local Experts on Twitter.” 

– The Dallas Observer is a big fan of the new Hutchins BBQ in Frisco

– Pecan Lodge in Dallas had a small fire in the pit room, but no permanent damage was done. 

– Ever heard of meat glue? Here’s how it works:


– Chris Wilkins shares some tips on how best to plan and execute a good barbecue tour

– Dallas chef Brian Luscher of the Grape shares his tips for smoking brisket. 

Big Fatty’s Spanking Shack has opened in Denton while Goldmine BBQ has closed. 

– An important announcement from Snow’s BBQ in Lexington:


– There are still a few tickets left to next week’s Texas Monthly Barbecue Festival in Austin.

– Tickets are on sale now for Hogs for the Cause (to benefit pediatric brain cancer research) to be held in Charleston, South Carolina on October 4th.

– The Great Vegas Gridiron Grill Off is happening this weekend in Las Vegas.

– The 2014 Hillsboro Cotton Pickin’ Fair and Texas State Championship starts on September 26th.

– For the sauce lovers:


– Addie Broyles judged the 41st annual World’s Championship Bar-B-Que Goat Cook-off this past weekend, and shares her experience in the Austin American Statesman. 

– Here’s a few more places to get goat and cabrito from Eater Austin. 

– This Friday night will be the final summer movie night at Micklethwait Craft Meats. They’ll have a pie eating contest and a showing of Stand By Me. 

– Using E. coli to fuel your gas grill? It could happen:


– Duke University is building a smokehouse on campus “so pork, shrimp and more can be smoked starting Sept. 2.”

– A recipe for Korean-Southern smoked pork ribs from Heirloom Bar-B-Que Market in Atlanta.

– Burger Mary, who usually finds herself writing about Texas barbecue, made her way to Kansas City for a barbecue tour.

– A new barbecue restaurant at Walt Disney World called American Q takes “the Brazilian steakhouse concept of serving an endless stream of delicious skewered meats and combine it with traditional fire grilled dishes.”

– The Australians are also trying to get American barbecue right. Here’s how a few are trying.

– BBQ history, y’all:


– The sad news of Art Blondin’s passing came in over the weekend. The Austin American Statesman reports that he was found in his Florence, Texas restaurant on Saturday morning, The Austin Chronicle provided this tribute to his life in and out of barbecue.