– The world’s largest barbecue pit went to Galveston to help cook Thanksgiving dinner for the Salvation Army:
– “[A] Yeti cooler may be the greatest source of weekender braggadocio since the Big Green Egg smoker.”
– “And like French wine and Italian cheese, the singular character of Texas barbecue – specifically Central Texas-style barbecue – is ultimately rooted in the land where it originated.”
– There’s been a 14% decline in meat consumption in the US over the last decade, and that has one TAMU scientist concerned.
– Franklin Barbecue-branded butcher paper. Now that’s funny:
— Jimmy Ho (@TheSmokingHo) November 16, 2016
– Lupe Limon looks to expand his barbecue business in Victoria by taking over an old family property.
– The Houston Chronicle talks to Swinging Door owner Steve Onstad about the Richmond BBQ joint.
– The old building that housed Matt Garner’s BBQ in Houston, most recently a Fuzzy’s Taco Shop location, burned beyond repair.
– Houston Food Finder has a glowing review of The Pit Room in Houston.
– The Smoking Ho took in the wide variety of barbecue at the HOU BBQ Throwdown last weekend.
– A La Barbecue alum is opening a barbecue joint in San Antonio:
New S.A. barbecue spot will showcase work of pitmaster who trained with Texas’ best https://t.co/cOmrHoQgSP
— mySA Food (@mySA_Food) November 18, 2016
– Eater Dallas announced its award winners, and Travis Heim of Fort Worth’s Heim Barbecue was named best pitmaster.
– Central Track talks with Jill Bergus of Lockhart Smokehouse about the genesis of her Dallas barbecue joint.
– 18th & Vine in Dallas has a new sandwich featuring their excellent burnt ends.
– For shame! This is not a “hack.” These are boiled ribs, and boiled ribs ain’t barbecue:
Making BBQ Ribs Is Finally Easy Thanks To This Genius Hack https://t.co/wohwWc1qRc pic.twitter.com/vRcDlok6I2
— Esquire Food (@ESQFood) November 27, 2016
– Pat Martin of Martin’s BBQ in Nashville is opening a new venture, Hugh-Baby’s BBQ & Burger Shop, that he hopes will become a fast food barbecue staple.
– Swett’s BBQ in Nashville is having it out with Google Fiber contractors who cut power to their restaurant sign.
– Starting next Tuesday, Stiles Switch BBQ in Austin will start their annual 12 Days of Smoked Meats.
– Meat lovers better steer clear of this tick:
New ep! A meaty investigation into a medium rare medical condition https://t.co/muvBOd5zEt pic.twitter.com/oZRLo8sG6f
— Radiolab (@Radiolab) October 28, 2016
– After his death in 2014, the family of racist barbecue joint owner Maurice Bessinger has done much to put his hateful legacy behind them, but a new dispute over one of his old Confederate flags looms in South Carolina.
– Charleston, South Carolina mini-chain Home Team BBQ will expand out of state for their fourth location which will be in Aspen, Colorado.
– Robert Moss discusses the Georgia barbecue style in BBQ Hub.
– Thankful for Smitty’s:
We’re always thankful for Texas BBQ, Chinese-inspired Hungarian food, and good stories. This year, more than ever. https://t.co/R8L4nJPqid pic.twitter.com/V1xrH3c9V1
— Roads and Kingdoms (@RoadsKingdoms) November 23, 2016
– The original Bludso’s BBQ in Compton will close, but owner Kevin Bludso vows to re-open in a new Compton location.
– Los Angeles pitmaster Adam Perry Lang will open a new restaurant, APL, next year in Hollywood.
– Eater checks out a couple of the new Kosher barbecue options in New York.
– 24 hours at Franklin Barbecue:
– Here are my picks for some great barbecue stops around the country.
– Authorities in China are inspecting barbecues as part of an effort to reduce smog.
-There’s a recall for 5 lb bags of Morty Pride BBQ Pork (out of NC). They used a Worcestershire sauce with soy, and didn’t include it on the label.
– Not sure we needed this, but here’s the world’s largest pulled pork sandwich:
Got to meat the guys at Sonnys BBQ responsible for the Guinness Book of World Record for the Worlds Largest Pulled Pork Sandwich WOW just WOW
A photo posted by Trace Arnold (@theribwhisperer) on Nov 17, 2016 at 1:32pm PST