– “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:


– 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:


– 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.:

Dallas News | myFOXdfw.com


– 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: