BBQ News: 01/13 – 01/19

by Daniel Vaughn · January 19, 2017

– The playoffs can be tough, but don’t leave your grill behind:


– Killen’s Barbecue in Pearland is open for dinner starting this evening, and owner Ronnie Killen has announced a possible second location.

– The Houston Chronicle talks to Arthur Yarbough about the beef links he smokes every weekend at Caroline’s in Kountze.

– If you’re new to Houston, or coming for the Super Bowl, the Houston Chronicle has a guide to enjoying Texas barbecue.

– It’s not the #YearOfPastrami anymore, but:


Monroe Schubert, longtime pitmaster at Prause Meat Market in LaGrange has passed away.

– The search is on for the best butcher in Texas.

– There’s an Aggie alumnus smoking barbecue in Seattle, and Texas A&M has a feature on him.

– Somebody lost a bet:


– Central Track is impressed with the barbecue at Juicy Pig in Denton.

– Top Knot in Dallas will host a ramen pop-up series that features Aaron Franklin of Franklin Barbecue in late February.

– And try to resist these ramen photos:


– BBQ Recon headed down to San Antonio to try The Granary where they were most impressed with the pastrami beef rib.

Honky Tonk Kid BBQ is doing “global fusion” barbecue from a food truck in Waco.

– Baltimore has its own take on barbecue, and Bill Addison has the spots where you should try pit beef.

– The DP Show has a prescription:


– South Carolina is getting a new option for whole hog now that Swig & Swine in Summerville has added it to their daily menu.

– There’s a barbecue course being taught at Wofford College in Spartanburg, South Carolina.

– Dig Doug’s BBQ is bringing Texas-style smoked meats to Ottowa.

– Refugees from North Korea, where you can be executed for slaughtering a cow, try American barbecue for the first time. They like the brisket best:


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