– Greg Gatlin of Gatlin’s BBQ is partnering with Bryan Caswell and Bill Floyd on a new barbecue joint in downtown Houston.

– J. C. Reid of the Houston Chronicle looks around Houston for barbecue joints gone by.

– The government’s new calorie labeling requirements means you’ll soon know how many calories are in that Rudy’s or Dickey’s chopped beef sandwich.

– Beef and pork prices have already hit record highs, but the forecast doesn’t get any better.

– The construction of the new Kreuz Market in Bryan is coming along:

 

– UK barbecue champion Andy Annat says pork is best for barbecue during his cross-country barbecue demonstration tour. The tour was paid for by a pork promotion board. 

– BBQ in England: “Longhorns Barbecue will be serving up the very best in ‘dirty’ street-style food inspired from the ‘Lone Star’ state and the amazing Salt Lick in Driftwood, Texas.” 

– Two regional barbecue chains, Jim ‘N Nick’s BBQ and Dinosaur Bar-B-Que, are joining forces to increase buying power and save in operating costs. 

– Jess Pryles urges barbecuers in her country to explore their barbecue protein options. 

– Then Pryles describes why Australians love our barbecue so much:

 

– The Southern Living barbecue editor looks at the anomaly of barbecued lamb in Georgia at Johnny Harris Restaurant.

– Johnny Fugitt visited 365 barbecue joints around the country in 365 days and wrote about his experience in Feast Magazine.

– Man eats six pounds of brisket. Competitive eating, barbecue style.

– An international traveler found some considerable solace in a Cousin’s BBQ meal from DFW Airport.

– The Elks Lodge in Santa Maria, CA barbecued a massive amount of tri-tip:

 

– If you’re looking for Southern barbecue in the Irving area, the Dallas Observer has you covered with Fatman’s BBQ.

– The Dallas Observer liked the ribs at Fatman’s so much, they put them on their list of the five best ribs in Dallas.

– Three restaurants in Dallas served free Thanksgiving dinners, including The Slow Bone.

– Zagat Austin loves the smoked brisket taco at Valentina’s Tex-Mex BBQ in Austin.

– Natty Flat Smokehouse is profiled by the Stephenville paper.

– The Houston Chronicle discusses life in the era of blockbuster barbecue.

– Micklethwait Craft Meats in Austin is profiled as part of Eater’s Smoked feature: