Vera’s in Brownsville will be closed this Friday. They’ve also added menudo to their menu, cooked in subterranean pits right alongside the barbacoa.
Get your tickets to the Texas Monthly BBQ Festival:
Two days, three events, thirty BBQ joints—one smoking weekend of ’cue. Tickets for our ninth annual BBQ Fest weekend are on sale now! https://t.co/yNqMS9mQag #TMbbq #TMbbqfest #texasbbq pic.twitter.com/H5zn4krZqX
— Texas Monthly (@TexasMonthly) September 10, 2018
Matthew Odam, food critic for the Austin-American Statesman, calls Loro in Austin “A thoughtful Asian…sports bar?”
The lack of a barbecue line at Brown’s Bar-B-Que in Austin puzzles the Texas BBQ Posse.
He called it a Franklinstein for a reason:
Vegan brisket experiment was a success! 18 hour smoke over oak. Is it beef? Nope. But the taste/texture are pretty great. Mix of jackfruit, seitan, miso, beer, Franklin BBQ sauce made w extra sugar so it carmalized to a crust — and it did! Plus I don’t feel gross after eating it! pic.twitter.com/BivCMm4D3c
— kevinbiegel (@kbiegel) September 10, 2018
This weekend in Dallas, pitmasters from across the state will be cooking at Smoked Dallas.
Black’s BBQ, Kreuz Market, and Smitty’s Market in Lockhart will double as music venues on September 29 and 30 when the Western Swing & BBQ Festival comes to town.
Southern Smoke is coming to Houston on Sunday, September 30 with an impressive line-up of chefs and pitmasters.
“Whole hog and barbecue in general, around 2010, became real sexy with hipster chefs, and I actually mean that in a good way, because hipster chefs really were refreshing for our culinary landscape,” says pitmaster Pat Martin to Eater.
— Eater (@Eater) September 5, 2018
“[I]f you are opening a barbecue joint and want to hedge your bets, there’s one tried-and-true formula: use your own name,” writes Robert Moss in Southern Living, which released its new list of the 50 best barbecue joints in the South. The #1 joint isn’t in Texas, but 20 percent of the list is.
Take a Southern BBQ road trip with the Smoking Ho:
— Jimmy Ho (@TheSmokingHo) September 11, 2018
Derek Allan’s Texas Barbecue plans to open in Fort Worth by December. It’ll be serving smoked Wagyu brisket.
Chuck Blount checks out Bad to the Bone BBQ for his 52 Weeks of BBQ series and suggests the pulled pork.
It’s official in Houston. Ronnie Killen has announced a venue and a date for the opening of Killen’s TMX which will bring together BBQ and Tex-Mex.
Dive into this intro of Kansas City BBQ:
New @TheFeedPodcast is up. I talk KC BBQ with @jillsilvafood & founders of KC BBQ Society. Show laced with plenty of local recommendations. @Rick_Bayless digs the local fascination with onion rings. https://t.co/d2jOWAcQZP pic.twitter.com/QS5b1NhoQh
— Steve Dolinsky (@stevedolinsky) September 2, 2018
If you don’t exclusively use wood to smoke your meat, is it still true barbecue? asks Atlanta Magazine.
Atlanta Magazine scoured their city for the best barbecue and whittled it down to this Top 10 list.
TrueSouth is a new show about food culture coming to the SEC Network. Host John T. Edge and executive producer Wright Thompson were at Texas A&M for College GameDay this weekend promoting the show with some ribs from Fargo’s Pit BBQ in Bryan, Texas.
One Dreamland Bar-B-Que location goes through forty gallons of barbecue sauce daily:
— Matt Wake (@matthewbwake) August 30, 2018
“Buying beef at the supermarket is literally one of the worst things you can do for the planet, and I can’t imagine too many more generations will be able to ignore this fact,” writes Chris Taylor at Mashable.
Jarrett Scales, one of the owners at Triple J’s BBQ in Houston, passed away recently.
You better recognize Tex-Mex BBQ:
Texas pitmasters are incorporating Mexican-American flavors in their must-have barbecue. https://t.co/sbvcleNZ6y
— Bon Appétit (@bonappetit) September 12, 2018