– The Washington Post’s Tom Sietsema traveled to Houston during his tour of ten great American food cities. Texas barbecue makes a big appearance including a discussion of the jiggle factor at Killen’s Barbecue.
– A recent study linked barbecue consumption to kidney cancer, but one publication wonders how that could be if the cancer rate in Lockhart, Texas is so low.
– A quick look at the La Barbecue menu:
— Eater (@Eater) November 9, 2015
– The Austinot took a trip to the Cele Store, just northeast of Austin, and shared its history and connection to many films.
– The Big Bad BBQ Cook-off is coming to Laredo tomorrow, and they’re looking for judges.
– The Rudy’s BBQ in Round Rock was evacuated Saturday because of a fire, but it has since reopened.
– Texas-style BBQ in Denver:
— Westword (@DenverWestword) November 5, 2015
– In his Punt, Pass, and Pork column, SI’s Andy Staples visits Jambo’s BBQ Shack in Rendon, Texas for the monstrous Jambo Texan sandwich.
– After a rough first impression, Back Home BBQ in Dallas is back for a new Grand Opening.
– Eater Dallas says the new 18th & Vine is barbecue that’s great for a date night.
– Evie Mae’s Barbecue in Wolfforth just added a new monster-sized pit to their arsenal:
– Evie Mae’s Barbecue is going to need that pit after this glowing review from the local paper.
– Dates have been announced for the upcoming Beef 101 classes at Texas A&M.
– Paul Shroyer, a traveling salesman with a barbecue habit, is interviewed here by Jeff Pearlman.
– Louie Mueller is teaming up with Fluff Bake Bar in Houston for a unique menu on Saturday:
— Daniel Vaughn (@BBQsnob) November 10, 2015
– The Houston Chronicle’s Alison Cook was a judge at the HOU BBQ Throwdown and was impressed at the diversity of food. She’s hoping that smoked oxtails are the next local barbecue trend.
– The Smoking Hills BBQ team won at the World Food Championships:
— World Food Champion (@WorldFoodChamp) November 10, 2015
– HooDoo Brown BBQ is doing Texas style barbecue in Connecticut.
– Repairs to Memphis’s Cozy Corner restaurant are in the works along with a couple new brick pits.
– A new joint cooking whole hog over wood is a rarity in North Carolina, so the opening of Sam Jones BBQ in Greenville is welcome news.
– Before the opening, Sam Jones was teaching Joe Kwon of the Avett Brothers how to cook a whole hog.
– Hill Country Barbecue Market, a Texas-style barbecue joint based in New York, is expanding to Boston:
— The Feed (@bosfeed) November 10, 2015
– Texan Dick Reno is cooking barbecue in Bermuda using cedar and casuarina wood.
– Famed Compton pitmaster Kevin Bludso has opened a barbecue joint in Australia called San Antone.
– A drunk Ohio man got a nine-year-old to drive him to the store for barbecue sauce.
– Smitty’s Market in Lockhart was a star on HBO’s The Leftovers last week:
— Daniel Vaughn (@BBQsnob) November 9, 2015