– 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:

 

– 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:

 

– 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:

 

– 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:

 

– 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:

 

– 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: