Last November, an explosion at the beloved smoked turkey company destroyed 87,000 turkeys. Just in time for this year’s holiday season, the Greenbergs are back in business.
After years of online mocking by barbecue fans, “Brooklyn BBQ” is now being auctioned as an NFT. The starting bid is about $10,000.
The Dallas barbecue institution will serve its last chopped-brisket sandwich sometime next week. Proprietor Billy McDonald couldn’t be happier about it.
Plus: see how smokers are made and listen to a poem about Texas smoked meats.
Plus: Valentina’s leaves Austin, and Arkansas gets its own barbecue trail.
Plus: A must-read barbecue book and a great jobs resource for aspiring pitmasters.
Plus: free bacon burnt ends, a new location for Smoke Sessions, and yet another project for Blood Bros. BBQ.
Plus: The new Austin FC stadium will serve local ’cue, and Young’s BBQ suffers a crisis.
The February power outages were a deadly man-made disaster, but punishing those responsible may prove elusive.
His family plans to keep his barbecue joint-slash-convenience store open. Plus, restaurant owners reflect on a year of pandemic barbecue.
Plus: Meshack’s BBQ works to recover, Texas Twinkies, and 17,000 pounds of chicken.
Plus, families grilling in the cold, gas-station barbecue recommendations, and a poorly timed opening week.
One of television’s favorite pitmasters has signed on to Preserve the Pit, a fellowship that hopes to continue the legacy of Black barbecue.
New schools are offering multiple ways to learn how to be a pitmaster, plus a rocket scientist’s take on barbecue.
Plus, Snow's reopens, Killen's expands, and an honest pitmaster job posting.
Plus, Houston’s most anticipated restaurant openings for 2021, Fidel Castro in a cowboy hat, and the end of #BrisketGate.
Plus, mask shirkers in Abilene and Greg Abbott's shocking barbecue tab.
A warning from the National Restaurant Association. Plus, Austin kicked off its annual 12 Days of Smoked Meat.
Jordan Jackson once ran the pits at one of the best joints in the state—Bodacious Bar-B-Q, in Longview—but he says the drinking and the pressure were too much. Now he’s working for Aaron Franklin as he starts to rebuild his life.
Plus, pork processing plant managers behaving badly and $2,000 brisket.
A fire at the meat processing plant means no turkey for 200,000 customers. Plus, Feges in Houston now ships nationwide.
Plus, our very own BBQ Fest culminates in a virtual backyard barbecue this Sunday.
Hays Co. Bar-B-Que in San Marcos is for sale. Plus, Neely’s in Marshall closes after 93 years.
Plus: Texas A&M scientists used eye-tracking tech to help 1775 BBQ in College Station design a new menu.
The owners of the Hearne restaurant had planned to stay closed permanently, but reconsidered after hearing from loyal customers.
BBQ News Roundup: John Mueller Has a New Joint, and Chris Shepherd and Aaron Franklin Have a New Beer
Plus: Look for a new hot dog cart from La Barbecue.
It’s the largest penalty for a criminal food safety case in U.S. history.
The nostalgic Dallas restaurant was where I first fell in love with Texas barbecue.
The founders of BioBQ are designing a real-meat version of the Texas barbecue favorite—no animal slaughter required.
Plus: a cheesy dish that's half pizza, half quesadilla.
Plus: a 17-year-old barbecue prodigy.
Plus: are we ready for lab-grown barbecue?
Lebanese Texans have raised nearly $200,000 since the disaster, which shares similarities with two Texas explosions also caused by ammonium nitrate.
The butcher shop and barbecue joint, more than a century old, is finally shutting down (but not before giving us its mop sauce recipe).
Plus: two new barbecue sauce lines launch.
Plus: Cananda misunderstands Texas barbecue.
Plus: Subway's Pitmaster Ramone gets a shout-out from his boss at Sadler's.
The legendary Taylor restaurant has adapted to the coronavirus era with an abbreviated menu, larger outdoor patio, and other changes.
Plus, we celebrate pioneering black pitmasters on Juneteenth.
In Memoriam: Bartell Zachry Built a Global Business, but He Always Considered Himself a San Antonian—and an Aggie
The longtime leader of his family’s engineering and construction firm, Zachry leaves a legacy of volunteer work and philanthropy.
Plus: Houston gets a new barbecue joint.
The honor comes as his business struggles to break even during the pandemic.
Plus: coronavirus surcharges, the pork crisis, and the inevitable branded masks.
Plus: please stop wringing out the brisket.
Business has been slower during the pandemic, leaving co-owner Scott Moore with extra time. He used it to create original new dishes.
Started by the pitmasters at Pecan Lodge, the Dinner Bell Foundation will deliver 2,300 meals on Friday alone.
Plus: A recipe for smoked brisket on a charcoal grill in response to our challenge.
As his oil field customer base disappears and brisket shipments decline, pitmaster Israel "Pody" Campos is relying on lessons learned from the past to help weather the pandemic.
Plus: They're back! Joints that have reopened in some capacity.