– A whole new meaning to cow tipping:
Chopper 5 is in Mesquite- a truck transporting 86 cows tipped over on the ramp from U.S. 80 to Interstate 635. https://t.co/DCPLBco23y
— Samantha Davies (@SDaviesNBC5) November 12, 2015
– Texas Monthly’s list of the 120 top tacos in the state includes Valentina’s Tex-Mex BBQ, Vera’s Backyard BBQ, and Bill Miller BBQ.
– A segment from the Texas Standard about our 25 best new barbecue joints list.
– Eater examines the challenges of running an airport restaurant location, like the Salt Lick.
– Bourdain gets whole hog barbecue in South Carolina:
— Parts Unknown (@PartsUnknownCNN) November 11, 2015
– Texas Tech has won another national championship in meat judging.
– Granbury’s Homer Robinson came to teach Texas A&M’s barbecue class about chuckwagon cooking.
– The brand new Market Barbeque is open in Laredo.
– Zagat likes the Big Rib at Smoke in Dallas:
– In Dallas, the barbecue competition Meat Fight raised $150,000 for MS research.
– The Dallas Observer went to Blues, Bandits, and BBQ in Oak Cliff and got these great photos.
– John Lewis of La Barbecue/John Lewis Barbecue competes in the Waffle House challenge:
– Lakewood Smokehouse will open next month in Dallas.
– Barbecue guru Steven Raichlen visited KC-themed 18th & Vine BBQ in Dallas and told the owners “This is better than most of the barbecue in Kansas City.”
– “After opening a projected 72 stores in 2015, the third-generation restaurateur has set his sights on Japan, South Korea, and the Philippines.” D Magazine on Dickey’s BBQ.
– There is now a barbecue competition show on Australian television:
— Channel 7 (@Channel7) November 18, 2015
– Lucky Peach’s Peter Meehan is mighty fond of Electric Mud BBQ in Toronto.
– Local critic defends Pittsburgh barbecue scene with example of ribs served once a week.
– These dishes helped inspire the culinary career of pitmaster Adam Perry Lang.
– What it takes to get the right food photograph:
— Megan Giller (@MeganGiller) November 12, 2015
– The Harvard Business Review uses the cost of Franklin Barbecue’s brisket to examine consumer attitudes toward restaurant pricing.
– Robert Moss tells Southern Living readers that he thinks barbecue portions are getting too big.
– This new grill design from Philipp Sack is as portable as they come.
– South Carolina is ready for Texas barbecue:
— Bill Addison (@BillAddison) November 17, 2015
– The Witt Pit in Rosenburg gets this glowing review.
– Urban Swank loves the brisket, turkey, and greens at Pappa Charlie’s Barbeque in Houston.
– J. C. Reid of the Houston Chronicle examines the barbecue menu outside of smoked brisket.
– The Eater cookbook of the year is all about Texas BBQ:
— Eater (@Eater) November 16, 2015
– The BBQ Shop in Farwell has suffered some vehicular-related setbacks and will be closed this week.
– “Bob will always be remembered for his Texas style beef brisket BBQ.” #obituarygoals
– Blue Cross and Blue Shield of North Carolina commissioned a study to see which of the state’s barbecue styles were more healthy. They went with the whole hog of the east.
– In sad news, Mann’s BBQ in Austin is closing for good:
With great sadness, our last open day will be November 25, we cannot thank everyone enough for all the support 18+ pic.twitter.com/lgjmVSkzXI
— Mann’s Barbeque (@MannsBBQ) November 12, 2015