– “This is white trash ambience with four star barbecue.” Billy Woodrich describing his restaurant Billy’s Oak Acres BBQ.
– Beef giant Cargill looks to create a sustainable line of beef.
– “Qibuchang village is to stinky tofu what Lockhart, Texas is to barbecue.”
– The NYT food critic enjoyed some Texas BBQ over the holiday weekend:
— Pete Wells (@pete_wells) November 29, 2014
– This smoked pastrami short rib might make you want to visit Philly.
– Quick’s BBQ in Kansas City will close.
– Robert Moss on the various spellings of “barbecue.”
– Smoked brisket in Korea:
— Food & Wine magazine (@foodandwine) December 4, 2014
– An article about the Dallas Morning News food critic Leslie Brenner is full of barbecue mentions.
– John Tomlinson of Johnny T’s BBQ in Pflugerville is profiled.
– The new location of Smolik’s in Mathis, Texas opens today.
– Hammond’s BBQ in Glen Rose opened its doors for a free Thanksgiving meal for the community.
– Smoked brisket meatballs from Clark Wine & Food Co.:
– The Smoking Ho still believes in the greatness of Franklin Barbecue in Austin.
– Franklin Barbecue celebrated their fifth anniversary with $50 whole briskets on Tuesday. I hope you got yours.
– An ALS patient from North Carolina has a trip to Austin for some Franklin Barbecue brisket and ribs on his bucket list.
– Austin was named the second best college football town by USA Today, partly because of all the great barbecue.
– Dickey’s BBQ will be featured on TNT’s On The Menu tomorrow night:
– One of the On The Menu contestants is from Syracuse, and says the challenge was to use one of Dickey’s smoked meats in a dish.
– The Food Network lists ten great places to eat in Houston, including Killen’s Barbecue in Pearland.
– Kevin Yackly, owner of Grand Prize Barbecue in Texas City has helped create the Senior Share Program where seniors can dine together for the holidays.
– SB Nation reminds us of Art Briles’s love for Texas barbecue.
– Bacon-crusted spare ribs: