News

BBQ News: 09/02 – 09/08

by Daniel Vaughn · September 8, 2016

– Tickets to the Texas Monthly BBQ Festival go on sale at 10:00am today.

Meat Fight has announced its chef competitors for the event later this year. Tickets go on sale on 10/04.

– Pig Stand #41 is likely to be demolished:

 

– DFW.com offers this nudge for a focus on the ample bar at Heim BBQ in addition to the barbecue. 

– Central Track dug the barbecue at Intrinsic Smokehouse in Garland. 

– Scenes from the Goat Cook-Off in Brady:

 

– The Smoking Ho visited The Pit Room in Houston, and provides this first impression.

– Kerlin BBQ in Austin will open a food truck dedicated to their smoked meat kolaches.

– BBQ Recon was impressed with their visit to one of the pop-ups held by Brotherton BBQ in Pflugerville.

– The Smoking Ho checked out another pop-up in Houston:

 

Stanley’s Famous Pit Bar-B-Q in Tyler held a fundraiser for a local animal rescue operation. 

– Meathead tells Thrillist how to best grill every cut of the pig

– Before the Weber Kettle, many grills didn’t have lids:

 

– Lucky Peach talked with the chefs of Camino in Oakland, CA about the five basic rules for grilling.

– Grilled.net says white barbecue sauce is the next big trend in BBQ.

– The Houston Chronicle is also letting everyone know about Alabama white sauce.

– They’re missing onion rings:

 

– I talked with the Texas Standard about a pitmaster who adds chunks of brisket fat to his firebox along with the wood. 

– Danny Damian talked to Mike Mills about his meeting with Bill Clinton in 1990. 

– BBQ continues its NYC expansion:

 

– The Houston episode of Bourdain’s Parts Unknown will air next month, and will feature Burns Original BBQ.

– J. C. Reid of the Houston Chronicle recounts the path Neil Strawder took from Galveston to Long Beach where he owns Big Mista’s BBQ.

– Meet James H. Jones of Jones BBQ Diner in Marianna, AR:

 

Scott’s Parker’s BBQ in Lexington, TN cooks whole hog barbecue.

– According to Tampa Bay Creative Loafing, St. Petersburg, FL is a haven for great rib joints.

– 9.6 lbs of ribs in 12 minutes (down from 13.8 lbs in 2013):

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