The readers’ choice and editors’ choice rarely match up when it comes to barbecue joints, but in this case, Snow’s BBQ takes the crown in both.
The complete history of barbecue pork ribs:
Our barbecue menus are richer (and our fingers stickier) as a result. https://t.co/agzeAjmL7l
— Serious Eats (@seriouseats) July 3, 2019
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The Dallas Morning News digs into Heim BBQ’s bacon burnt ends and shares a couple recipes for its popular side dishes.
The day has already passed, but June 29 is now *officially* bacon burnt end day, thanks to Heim Barbecue.
Trey’s Chow Down lists his barbecue favorites across the Dallas-Fort Worth area.
To roast a whole lamb, don’t do it whole:
White Beards BBQ is open in Azle with a tiny dining room, great ribs, and nine-layer brisket nachos.
Berry Best BBQ in Watauga has opened a second location, inside North East Mall in Hurst.
Panther City BBQ in Fort Worth was featured on WFAA:
— Bud Kennedy / #ReadLocal (@EatsBeat) July 6, 2019
Cattleack Barbecue in Dallas is taking the weekend off and will be closed for its normal Thursday and Friday lunch services.
Smokey John’s Bar-B-Que in Dallas has launched a new secret menu item called the “food coma.”
We wrote about Stiky Ribz in Forney recently, and now they have a second location after taking over the former Louie King BBQ in Dallas.
Lean or fatty? Robert Moss seeks an answer:
— Robert Moss (@mossr) June 16, 2019
Shiner’s Spoetzl Brewery is hosting Shiner Saturdays this summer, featuring live music, beer, and Salt Lick barbecue.
Brick Vault Brewery and Barbecue won a gold medal at the U.S. Open Beer Championship for its Gold Bars brew in the “juicy or hazy strong pale ale” category.
Oscar Weeks II had a long and winding road to get back into barbecue, and thanks to an unexpected investor, he’s serving from a new trailer in Abilene.
Lock up your trailers:
One side effect of the TXBBQ renaissance is an epidemic of stolen trailers/pits. As @ze1chef @cshepherd13 & @GatlinsBBQ discovered, locks aren't enough. What can a pitmaster do to prevent that pricey trailer from rolling away? Read on. https://t.co/4yVIyZzmH7 pic.twitter.com/9cilWz27u2
— J.C. Reid (@jcreidtx) July 5, 2019
“City Hall of Dallas grants bid to Dickey’s Barbecue Pit to open and operate the building’s first full-menu and sit-down dining option.”
A bus tour of black-owned barbecue joints in Dallas called the “The Soul of Dallas” tour takes off on July 27.
The Houston Chronicle explains how Vietnamese cuisine and traditional Texas barbecue have come together at Khoi Barbecue and Saigon Smoke.
The Tex-Mex BBQ Fest is this Sunday in Houston:
Two weeks away and LESS THAN 100 TICKETS LEFT for the inaugural Tex-Mex BBQ Block Party. Unlimited samples from Texas' best pitmasters. Don't be *that guy* begging for tickets when they are sold out!https://t.co/FwKo4jqCDZ #HouBBQ #TxBBQ #TexMexBBQ
— Houston BBQ Festival (@HouBBQ) June 30, 2019
Nick Kidelsperger of the Chicago Tribune traveled all over Chicago to find the best rib tips, and he shares his favorites in this report.
The “hidden bias of brisket” is discussed by the Huffington Post in an article about the contributions of black and Native American pitmasters.
High rents and neighbors complaining about smoke make California’s Bay Area a tough spot to grow a barbecue culture.
Even so, the barbecue quality is getting better in the Bay Area:
The Bay Area finally has barbecue worth exploring. https://t.co/7HOp40TXi4
— San Francisco Chronicle (@sfchronicle) July 2, 2019
And the San Francisco Chronicle declares that “Matt Horn is the future of Bay Area barbecue.”
This Detroit Metro Times article from a couple years back highlights the barbecue culture of the city’s neighborhood joints.
It also took me two years to learn that somebody out there was ranking the best barbecue joints in…Nebraska!
“Safety first, brisket second,” at Camp Brisket:
— Kimya Kavehkar (@kimyanattalie) July 9, 2019
As the demand rises for brisket across the country, the prices are coming up right along with it.
Another beef cut is getting about as popular as brisket, but don’t expect to find low prices on the M. serratus ventralis, also known as beef short ribs.
Jim Auchmutey breaks down several common barbecue myths for the Washington Post.
Dive into some political barbecue history:
Jim Auchmutey’s book “Smokelore” is a wonderful history of the South’s (and maybe our nation’s) favorite food: #barbecue. His research proved, with blinding clarity, the connection between barbecue & politics has been part of our story since the beginning. https://t.co/1cIa0nKAwv pic.twitter.com/sPYJVAGPUL
— Bitter Southerner (@BitterSouth) June 18, 2019