– The Slow Bone in Dallas is serving a free turkey dinner with all the trimmings on Thanksgiving Day. It is open to all from 1-4.

– Southern Living has named Robert Moss as their Contributing Barbecue Editor.

– Robert Moss’s first barbecue column is out on the The Daily South blog, and of course it about Texas barbecue. He looks at John Lewis’s new venture in South Carolina.

– The entire staff quit with a note on the door of a Dickey’s BBQ location in Ohio.

– Winning the award for most terrifying beer label, Jester King Brewery announced the release of the smoked fig beer done in partnership with Franklin Barbecue in Austin:


– The Smoking Ho reports from Killen’s BBQ pop-up in Austin

Blues Bandits, and Barbecue was held this weekend and the Dallas Morning News has the photos. 

– Meat Fight was held this past weekend in Dallas. It’s a barbecue competition between chefs, but it’s primarily a fundraiser for the National MS Society. This year the event raised $100,000. 

– Meat Fight 2014, in photos

– There was also a very long smoked sausage at Meat Fight. 

– More from Meat Fight:


Craig “Meathead” Goldwyn of amazingribs.com is profiled. He makes over $500,000 annually on his website.

– An eight-year-old report from The Onion on meat becoming our second most popular sandwich condiment behind ketchup may have been prophetic.

Mendocino Farms in LA is looking to do barbecue and hired Brooklyn’s Billy Durney of Hometown Bar-B-Que to advise.

– These fellas from Texas show you how to do whole hog in a two-part video:

– Part Two:


– DFW.com visits the new Feedstore BBQ in Keller and trumps up a longing for lean, dry brisket.

– The new Goodfire BBQ announces themselves to San Antonio with plenty of attitude.

– The Austinot finds a lot to like at Micklethwait Craft Meats in Austin.

– Justin Pearson of San Marcos BBQ in San Marcos is profiled.

– Bill Addison of Eater went to Houston and was taken with Killen’s BBQ, saying “The brisket, peppery and precisely rendered, rivaled Aaron Franklin’s in its sumptuous glory.”

– The Houston Chronicle’s guide to eating chain barbecue in Houston.

– Billy Woodrich of Billy’s Oak Acres BBQ in Fort Worth demonstrates his whole hog technique:
Dallas News | myFOXdfw.com  


– The Infatuation visits NYC’s new Carolina style barbecue joint Arrogant Swine, and are not impressed. Thrillist, on the other hand, called it one of the city’s best new restaurants

– The Houston Sun Times is using Yelp reviews as a way to rank barbecue joints. This is proof that consensus is worthless when seeking out quality. 

– The Austin Chronicle veers wildly off the topic in an article about a UT parking garage to call Franklin Barbecue a “gentrified palimpsest.” 

Wine & Swine is coming to Austin this weekend. 

– It’s a BBQ Train:



– NPR looks at the growing problem of cattle rustling in Oklahoma and the officers who track down the suspects. 

The Beef Council looks toward a new marketing plan to appeal to younger consumers. 

– Yale University has cataloged photos from the Library of Congress during the Great Depression. Sixty-four historic photos of barbecue around the country were included. 

– There’s a barbecue town-hall meeting coming to Texas A&M next month. It’s open only to those in the commercial barbecue business. 

– That’s a sausage-stuffed squid:

Jalapeno Cheddar sausage stuffed squid A photo posted by Blood Bros. BBQ (@bloodbrosbbq) on Nov 11, 2014 at 7:21pm PST


– The World Food Championships took place in Vegas last week. Here are the results in the barbecue category.

– Marc Glosserman, owner of the Hill Country Barbecue Market in New York, takes a BBQ trip through Central Texas. Glosserman will also teach you how to smoke brisket if you’re in New York this weekend.

– The Wall Street Journal, at least for a few days, thought that the brisket at Franklin Barbecue had bones.

– Matthew Odam of the Austin American Statesman had some harsh words about the WSJ article.

– The WSJ should have sent this guy on assignment who did a gut-wrenching tour of 15 Central Texas barbecue joints in 51 hours.

– A one-legged former butcher makes pulled pork ribs in London: