– These are 37 things you need to know about Texas barbecue from Wide Open Country.
– Not to be outdone, Thrillist tells you EVERYTHING you need to know about Texas barbecue.
– 50 things you may not have known about barbecue, from Thrillist. Some you may not have known because they’re just old myths, starting with No. 1 on the list.
– These are Thrilist’s (and my) picks for the most underrated barbecue joints in Texas.
– The scale of this barbecue from Uruguay’s Festival of the Flesh is astounding:
– Some Austin restaurants including Terry Black’s Barbecue and Rollin’ Smoke Barbecue will begin using the new food delivery service from Amazon.
– Eater Austin laments this year’s restaurant closings which includes lots of barbecue joints.
BBQ in SF ain’t cheap:
– A second location of Meat U Anywhere BBQ has broken ground in Trophy Club.
– The Smoking Ho isn’t impressed with the brisket at Cranky Frank’s BBQ in Fredericksburg.
– The Dallas Observer visited Intrinsic Brewery and Smokehouse and found some good barbecue.
– Tin Roof, profiled:
— J.C. Reid (@jcreidtx) December 12, 2015
– Meathead shares a list of barbecue cooking classes around the country.
– British chef Neil Rankin is interviewed about his new Low and Slow cookbook.
– The James Beard Foundation called Louie Mueller Barbecue’s beef ribs one of their fifteen favorite dishes of the year. The catch is that it’s an oven version of the famous ribs that was included in their new Americas Classics cookbook.
– The New York Times travels to North Carolina for barbecue:
— NY Times Travel (@nytimestravel) December 16, 2015
– Texas A&M is studying the effect of wet-aging of briskets that become barbecue.
– Texas A&M hosted a barbecue town hall at the Rosenthal Meat Center earlier this week.
– Munchies examines the ever-growing use of antibiotics in American livestock despite voluntary guidelines released in 2013 that called for using less.
– The Onion examines free-range slaughterhouses:
— The Onion (@TheOnion) December 16, 2015
– Australia has a new barbecue show called Aussie BBQ Heroes. One of the judges is Austin’s Jess Pryles.
– “Brisket is not South Carolina. Sausage is not South Carolina. All of the transplants here don’t appreciate the history.”
– Mike Johnson of St. Louis’s Sugarfire Smokehouse is profiled here.
– I went barbecue touring around Chicago, and Fooditor wrote about the trip including a good bit about the Southside Chicago barbecue style.
– A Chicago barbecue legend is gone:
— DNAinfo.com Chicago (@DNAinfoCHI) December 15, 2015