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BBQ News: 11/20 – 11/27

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– A new short film about Central Texas style barbecue:

Central Texas Barbecue from Urtext Films on Vimeo.

Midwood Smokehouse in Charlotte, North Carolina has put out a request for a pitmaster from Texas to come work for them.

– Thanks to Destination BBQ, it’s easier to find the rural barbecue joints of South Carolina.

– A small barbecue joint named after a small West Texas town has opened in Portland, Maine.

– Smoked oxtails are making an impression on Houston menus:

 

– Southern Goods in Houston gets a great review from the Houston Press based largely on the smoked pig wings and beef belly burnt ends

– Killen’s Barbecue in Pearland gets some love from the CBS announcers during last week’s Texans game. 

Pinkerton’s BBQ in Houston has a found a new location for their new permanent barbecue restaurant. 

– Munchies travels to Tennessee for barbecue:  

Slab BBQ in Austin was profiled by Community Impact Newspaper. 

– Tasting Table is giving away a Texas barbecue tour to Houston. 

– The Houston Chronicle suggests these options for mail order barbecue this holiday season. 

– Not impressed with Bill Miller’s brisket tacos:

 

– Cooper’s Old Time Pit BBQ in Fort Worth discusses the finer points of wood smoke.

– Fort Worth Magazine visited Billy’s Oak Acres to sample the barbecue with owner Billy Woodrich.

– The Slow Bone in Dallas served a free Thanksgiving dinner to those in need:

 

– Texas A&M is hosting a two day workshop on sausage making in January. 

– If you’re still craving turkey, Steven Raichlen shares his tips for the perfect smoked turkey

– The Food Lab suggests this method for smoked turkey:

 

– CNN has some advice for barbecue stops around the country, and few good ones in Texas.

– The Infatuation says these are the best barbecue joints in New York City.

– Zagat highlights some chicken-fried ribs in Atlanta.

– The best pulled pork in Austin:

 

– The Napa Valley now has Texas style brisket with the opening of The Shed. 

– California-based ampm markets are serving a McRib-like rib sandwich

DNA evidence found on a piece of barbecue chicken helped convict a Pennsylvania burglary suspect.  

 – L’importanza che ricopre l’allevamento si riversa nella tradizione del barbecue, fortemente radicato nella cultura del Texas. 

– It takes 71 ribs to be a champion:

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