– How to roast a whole cow:
— MUNCHIES (@munchies) September 15, 2016
– Smith “Smitty” McArthur of Smitty’s BBQ in Brownwood passed away. The Brownwood Examiner penned this obituary.
– Parade Magazine profiled John Markus of BBQ Pitmasters fame, and collected some barbecue tips from him and his buddies.
– Miguel Vidal of Valentina’s in Austin:
— BEEF Loving Texans (@BEEFLovingTX) September 13, 2016
– Franklin Barbecue has paired up with a Portland chocolate maker for a brisket chocolate bar.
– D Magazine recently released a Top 20 list of local barbecue joints. Their food editor has explained the process of making the list, and is looking for feedback about their top choice, Pecan Lodge.
– The Star Telegram is impressed with the mustard-sauced pulled pork at the newly renovated Spring Creek BBQ in Arlington.
– Coming to Dallas next week:
— Mike Hiller (@mikehiller) September 12, 2016
– Texas BBQ Treasure Hunt compares all the barbecue festivals across the state.
– The Woodlands BBQ Festival is coming to the Houston area in two weeks.
– Tickets are available for the Texas Monthly BBQ Festival, held in Austin on 10/30.
– Southern Smoke is bringing pitmasters from across the country to Houston on 11/06. Tickets are on sale.
– Carter Hull from Kids BBQ Championship is feeding his school in Austin:
— Murchison Matadors (@MurchisonMats) September 8, 2016
– Guns Up Barbecue recaps the first annual Meat Fight 1K, held in McKinney.
– If you were looking for a ranking of barbecue sandwiches in Dallas, Guns Up Barbecue also has you covered.
– The Houston Press suggests a road trip to Truth BBQ in Brenham.
– Meet Dallas pitmaster and author, Will Fleischman. Formerly of Lockhart Smokehouse, he’s now doing his own thing.
– Big-box barbecue?
The curious rise of big-box barbecue. Who’s next? Walmart? Home Depot? Ikea? https://t.co/qrpoIR27lW
— J.C. Reid (@jcreidtx) September 12, 2016
– A new restaurant in Austin, Batch Craft Beer & Kolaches, will be teaming up with Micklethwait Craft Meats for barbecue kolaches.
– The BBQ Shop in Farwell has been open only on Thursdays. Starting 09/23, they’ll begin Friday dinner service.
– World-renowned chef Rene Redzepi was doing some brisket testing:
From the test kitchen: Beef Brisket wobble pic.twitter.com/K9cazcqkGZ
— Rene Redzepi (@ReneRedzepiNoma) September 8, 2016
– Hanna Raskin on John Lewis’s brisket in Charleston, SC: “[T]here’s the awaited jiggly brisket, roughly the shape of West Virginia and black as just-mined coal.”
– A Boston Globe food writer likes The Smoke Shop, but holds some strong associations between filth and barbecue.
– A lesson in NOT Texas BBQ:
— Food & Wine (@foodandwine) September 14, 2016