Tootsie Tomanetz of Snow’s BBQ has been cooking barbecue for 50 years, and at 81, she has no plans to stop.

– Based on the BBQ reference alone, I’ve gotta vote Hogzillas:


– Barley Swine in Austin held a special barbecue dinner last week, and Eater has a full report. 

– Daniel Brown of Brown’s Bar-B-Que in Austin is opening a barbecue sandwich trailer called Sandwiches by Brown’s

Evan LeRoy, formerly of Freedmen’s in Austin, was profiled by The Local Palate. 

– Attention, Austin:


– A couple reporters from KVUE in Austin have completed a series on barbecue road trips after six stops across Central Texas.

– Austin Monthly interviewed night shift workers across the city including pitmaster Frankie Saucedo at La Barbecue.

– The Farm Forum headed to Lockhart to talk with Kent Black of Black’s BBQ.

– The history of burnt ends:


Western Feedlots in Alberta, Canada is shutting down. The feedlot, with capacity for 100,000 head, blames the current low cost of beef. 

Hayden Block Smoke & Whiskey is serving Texas-style barbecue in Calgary, Alberta. 

– MLK and Aleck’s Tavern:


– After an investigation into the accidental fire at Mac’s Original Barbecue in Gregory, Texas, officials “believe the carbon build-up on the walls and the grease residue helped fuel the fire that spread rapidly.” No word on a possible reopening.

– The San Antonio Express News profiled Laura Loomis, the pitmaster at Two Bros. BBQ Market.

– KENS in San Antonio headed out to Helotes to try the new B-Daddy’s BBQ.

– Make your own McRib:


– Robert Moss of the Charleston City Paper makes the case for Charleston’s barbecue scene as the future of barbecue.

Boudin is the most famous sausage of Louisiana, and Smithsonian Magazine tells us how that came to be.

– James “Jackie” Hite, the founder and whole hog pitmaster of South Carolina’s Jackie Hite’s Bar-B-Que has passed away.

– Read up on Chicago-style BBQ:


– The Houston Chronicle has released its list of the 100 top restaurants in the city, and Killen’s Barbecue is #5. Also making the list are Brooks Place BBQ, Corkscrew BBQ, Gatlin’s BBQ, Pappa Charlie’s Barbeque, and Roegel’s Barbecue Co. 

– KHOU went to Central Texas Style BBQ in Pearland for smoked brisket grilled cheese sandwiches. 

– The Great Houston horse-meat caper

– The Slow Bone in Dallas has been sold, but current employees Jeffery Hobbs and Anne Lewis make up part of the new ownership group. 

– Now that’s a BBQ cupcake: