BBQ News: 11/10 – 11/22
Smoked meat news from Texas and beyond.
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.
Franklin Barbecue opened yesterday after their August fire:
Just in time for Thanksgiving!!!! pic.twitter.com/LTHPjc4JlW
— aaron franklin (@bbqfranklin) November 16, 2017
“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:
— J.C. Reid (@jcreidtx) November 13, 2017
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
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
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.
A whole new way to get the meat sweats. https://t.co/7m9louDrhO
— Extra Crispy (@extracrispy) November 13, 2017