BBQ News: 11/20 – 11/27
– A new short film about Central Texas style barbecue:
– 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:
— David Leftwich (@DavidLeftwich68) November 21, 2015
– 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:
— Dallas Observer (@Dallas_Observer) November 26, 2015
– 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:
Where to find the finest pulled pork in Austin https://t.co/aBQqZg6qT7
— Eater Austin (@EaterAustin) November 21, 2015
– 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: