If you’re in need of a free meal this Thanksgiving in Dallas, Slow Bone’s annual Free Bird meal starts at noon on Thanksgiving Day.
Smoked meats in NYC must be hot. The Houston Chronicle and Austin American Statesman have dueling articles bout the city’s barbecue.
Franklin Barbecue opened yesterday after their August fire:
Just in time for Thanksgiving!!!! pic.twitter.com/LTHPjc4JlW
— aaron franklin (@bbqfranklin) November 16, 2017
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“While beef is no longer the state’s largest export product, the paths taken by beef cattle to go from range to market had a lasting impact on paths developed for human travel.”
The LA Times has some thoughts on pairing beer and barbecue, and spots in town where you can double-check their strategy.
The patina of Texas barbecue:
The history of Texas barbecue is written on barbecue joint walls. Latest for @HoustonChron https://t.co/cNcs1SDIIR pic.twitter.com/zxmz8UiH5p
— J.C. Reid (@jcreidtx) November 13, 2017
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The once-heralded Drexler’s Barbecue is back in Houston, but it comes in the form of a food court joint run by a food service company.
Southern Goods restaurant in Houston suffered a massive fire in their kitchen, and are closed indefinitely.
The local news headed to Tejas Chocolate in Tomball to sample the barbecue and the bean-to-bar chocolate.
A pitmaster made the Forbes 30 Under 30 list:
Forbes looks for well-rounded applicants, so Pinkerton’s service to first responders and those in need during Hurricane Harvey made an impression. https://t.co/nFwGIYxvRW
— Texas Monthly (@TexasMonthly) November 21, 2017
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Pitmaster Vencil Mares is 94, and you’ll still find him every day at Taylor Café in Taylor, Texas.
J. Leonardi’s Barbeque in Austin is opening a second location of their popular food truck.
The HOU vs. ATX BBQ Throwdown is coming to Houston on Sunday, 12/3.
Must be an Onion article if they’re putting rosemary on spare ribs:
The Onion just started a new food site, and I made ribs for it. https://t.co/8X8DvkNeqe
— Drew Magary (@drewmagary) November 15, 2017
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You’ll need French lessons to read the review, but from the looks of the beef rib, it sure looks like they have Texas-style barbecue in Brussels.
A few entrepreneurs in Moldova are using a successful barbecue joint to promote development in Europe’s poorest country.
The Phoenix New Times asked if there is yet such a thing as Phoenix-style barbecue.
Mmmmmeatcake:
A whole new way to get the meat sweats. https://t.co/7m9louDrhO
— Extra Crispy (@extracrispy) November 13, 2017
