– Not your average backyard barbecue:


– Brian Williams talks to David Letterman about his love for the Salt Lick BBQ

– KLRU in Austin is seeking funding for another season of BBQ With Franklin on YouTube. The plan is then to produce a barbecue-centric television show with Franklin. 

– Micklethwait Craft Meats in Austin will be the focus of tomorrow night’s Eat St. on the Cooking Channel

– There a new cider brewed by the Austin Eastciders using burnt ends from Micklethwait Craft Meats. From the Austin Chronicle: “the apple juice has been devouring the brisket at an alarming rate.” 

– The brisket donut has arrived:


– Governor-Elect Gregg Abbott made a final stop in Dallas before election day to dine with Chuck Norris at Sonny Bryan’s Smokehouse.

– The Gregg Abbott election-night watch party also featured Bert’s BBQ in Austin.

– The Texas A&M Fire Service advises against transporting unseasoned oak wood for use in your barbecue pits. It can carry a dangerous fungus.

– A look at the beef industry and the Texas drought through the eyes of 44 Farms in Cameron, Texas.

– Just as I’d suspected, South Carolina barbecue is responsible for the McRib:


– Steven Raichlen provides his list of the top ten meaty cities in the country.

– Andrew Zimmern provides this guide to barbecue in Kansas City.

Barbecue searches for its soul in Boston.

– The Original Famous Dave’s restaurant in Hayward, Wisconsin was destroyed by fire.

– The new Southside Market BBQ in Bastrop is open:


– The Slow Bone will be providing a free Thanksgiving meal with all the fixin’s on Thanksgiving Day. 

– Soulman’s Barbecue celebrates its fortieth anniversary with a celebration this Saturday at its new store in Rockwall. 

– The story of the Pappas family responsible for the Pappas BBQ chain. 

– A few photos from last weekend’s Dia De Los Puercos event:


Texas Brisket Bar-B-Q/Seoul Garden in San Antonio is two restaurants in one, but MySA doesn’t find much to love on the barbecue side of the menu.

– The Texas BBQ Ranger found a new barbecue food truck in Houston.

– The Smoking Ho is impressed with Corkscrew BBQ in Spring.

– Texas Brew & BBQ visits Carter’s Bar-B-Que in Longview.

– “It’s Memphis meets Carolina meets Texas.” Says SLAB BBQ owner Mark Avalos in a review by the Austin Chronicle.

– SideDish takes a look at two-week-old Clark Food & Wine Co. in Dallas. There’s a full menu and also several smoked meats available by the pound.

– The San Antonio Spurs play Go Fish for a brisket:


– Chicago icon Gino’s East is coming to Texas, and they’ll have a barbecue brisket deep dish pizza on the menu.

– “The price of meat ran me out, really,” says Don Elkins on why he closed thirty-year-old Central Texan BBQ in Castroville, California.

Lazy S&M BBQ in Joshua, Texas has closed.

– The story of Ray’s BBQ in Huntington Park, CA:


World Series barbecue bets have spiked the shipping business for Kansas City’s Jack Stack BBQ.

– A look at Arrogant Swine, a North Carolina style barbecue joint in New York.

– This is barbecue in Portland, Oregon, folks: “Smoked pork shoulder is so good that I don’t even care about brisket anymore.

– Pecan Lodge’s burnt ends have never looked so good:


– Pubs in England are finding great success with adding barbecue items to their menus. 

– This is a beautiful photo essay of the creation of aged Parma hams in Italy

– The great sausage duel of 1865

– Use this cool new tool from National Geographic to see what the world eats: