– 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:
Here are the nickname finalists for the new minor league team in Kinston. Team will be the “Down East_____” pic.twitter.com/M08X8E5vXU
— Jared Sandler (@SandlerJ) September 15, 2016
– 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:
— Eater Austin (@EaterAustin) September 20, 2016
– 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:
— Food & Wine (@foodandwine) September 21, 2016
– 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:
MLK’s booth at his go-to barbecue joint became a memorial. Then it disappeared. https://t.co/lJWIP50bC9
— Joe Yonan (@JoeYonan) September 19, 2016
– 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:
— First We Feast (@firstwefeast) September 22, 2016
– 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:
— jeffery c hobbs (@triptup) September 18, 2016