News

BBQ News: 09/09 – 09/15

by Daniel Vaughn · September 15, 2016

– How to roast a whole cow:

 

– Smith “Smitty” McArthur of Smitty’s BBQ in Brownwood passed away. The Brownwood Examiner penned this obituary

– Parade Magazine profiled John Markus of BBQ Pitmasters fame, and collected some barbecue tips from him and his buddies. 

– Miguel Vidal of Valentina’s in Austin:

 

– Franklin Barbecue has paired up with a Portland chocolate maker for a brisket chocolate bar.

– D Magazine recently released a Top 20 list of local barbecue joints. Their food editor has explained the process of making the list, and is looking for feedback about their top choice, Pecan Lodge.

– The Star Telegram is impressed with the mustard-sauced pulled pork at the newly renovated Spring Creek BBQ in Arlington.

– Coming to Dallas next week:

 

– Texas BBQ Treasure Hunt compares all the barbecue festivals across the state. 

– The Woodlands BBQ Festival is coming to the Houston area in two weeks. 

– Tickets are available for the Texas Monthly BBQ Festival, held in Austin on 10/30. 

Southern Smoke is bringing pitmasters from across the country to Houston on 11/06. Tickets are on sale. 

– Carter Hull from Kids BBQ Championship is feeding his school in Austin:

 

– Guns Up Barbecue recaps the first annual Meat Fight 1K, held in McKinney.

– If you were looking for a ranking of barbecue sandwiches in Dallas, Guns Up Barbecue also has you covered.

– The Houston Press suggests a road trip to Truth BBQ in Brenham.

– Meet Dallas pitmaster and author, Will Fleischman. Formerly of Lockhart Smokehouse, he’s now doing his own thing.

– Big-box barbecue?

 

– A new restaurant in Austin, Batch Craft Beer & Kolaches, will be teaming up with Micklethwait Craft Meats for barbecue kolaches. 

The BBQ Shop in Farwell has been open only on Thursdays. Starting 09/23, they’ll begin Friday dinner service. 

– World-renowned chef Rene Redzepi was doing some brisket testing:

 

– Hanna Raskin on John Lewis’s brisket in Charleston, SC: “[T]here’s the awaited jiggly brisket, roughly the shape of West Virginia and black as just-mined coal.”

– A Boston Globe food writer likes The Smoke Shop, but holds some strong associations between filth and barbecue.

– A lesson in NOT Texas BBQ:

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