Every other week, Daniel Vaughn compiles the latest in barbecue news and unearths a few surprises. Here’s the roundup for December 7-20.

Cattleack Barbecue is the sixth best restaurant in Dallas according to the Dallas Observer, which included several more barbecue joints in their new Top 100 list.

One of the joints in the Observer’s Top 100 might just close—Smoke in West Dallas was sold by its founders.

Get your barbecue sandwiches here:

The 52 weeks of barbecue series from the San Antonio Express-News headed to B & B Smokehouse, where the smoked chicken shines, and to the Pearl for a visit to The Granary.

Texas A&M hosted their annual Barbecue Town Hall last week with representatives from fifty barbecue joints around the state.

Ongoing demand for Texas barbecue will help fuel the need for beef supplies in 2019, according to Dr. David Anderson, a livestock economist at Texas A&M.

Houston-style barbecue is not a monolith:

Blood Bros. BBQ, once Houston’s most popular barbecue pop-up, now has a permanent home.

Loro in Austin gets the John T. Edge treatment in Garden & Gun. He writes that the goods from the pits “honor and subvert the barbecue genre.”

Austin’s Noble Sandwich Co. is switching concepts and jumping on the barbecue bandwagon as Interstellar BBQ.

Barbecue joints are offering up more than smoked meats for pizza toppings:

Bud Kennedy of the Fort Worth Star-Telegram praises the barbecue at Not Just Q and Brix Barbecue, both of which recently found new homes in food halls.

The Dallas Morning News headed up to McKinney to try the smoked and grilled meats at the new Local Yocal BBQ & Grill.

Wanna add burnt ends to your lineup of Christmas cookies?

Ben Hollander and Evan LeRoy of LeRoy and Lewis Barbecue described their Korean/Texan barbecue collaboration to Austin’s Fox 7.

A barbecue throwdown in Austin was supposed to pit barbecue joints from Austin and Houston against one another, but an East Texas joint swooped in to grab the trophy.

Take a tour of Thorndale Meat Market with owner and pitmaster Frank Felton.

Get me an order of rib tips and hot links, please:

Chicago’s barbecue divide was explored by the Sporkful podcast, which talked to food writer Kevin Pang and author Michael Twitty.

“I want Big Lee’s to become known as the worldwide leader in everything barbecue at some point,” said pitmaster Rashad Jones of Big Lee’s in Ocala, Florida.

Sadly for barbecue fans, Keith Allen has closed the legendary Allen & Son Barbeque in Chapel Hill, North Carolina after 48 years.

Ike Simas was a barbecue legend in Santa Maria, California, where he spent a lifetime cooking the local barbecue style. He recently passed away at age 91.

When life gives you bone-in pork belly:

The World Food Championship is moving its competition, which includes a barbecue division, to Dallas in 2019.

Tyler, Texas native Dougie Adams opened a new barbecue restaurant, Bullard, in Portland, Oregon serving a style of food he’s calling Tex-Oregana.

A San Antonio artist has an Etsy store selling paintings featuring beloved Texas chains in pastoral landscapes, including Bill Miller Bar-B-Q.

If you develop a meat allergy, you won’t be able to enjoy this beautiful bologna: