News

BBQ News: 02/17 – 02/23

by Daniel Vaughn · February 23, 2017

– A tasty dose of home-schooling, Central Texas style:

 

– Alison Cook declares in the Houston Chronicle, that the addition of Pinkerton’s Barbecue means “Houston’s barbecue scene just keeps getting richer.”

– The Houston Chronicle visits the new Feedlot BBQ in Magnolia, a joint that made the jump from competitions to commercial barbecue.

– Houston Fed has a look back at how Houston barbecue has progressed since the now-famous Killen’s Barbecue opened their doors three years ago.

– Brisket, brisket everywhere:

 

– Travis and Emma Heim talked to Dickies about their life in barbecue.

– The guys from Red’s True BBQ in London filmed their latest trip to Pecan Lodge in Dallas.

– Food & Wine spends a day with Mando Vera at Vera’s Backyard Bar-B-Que in Brownsville.

– This rancher gives grass-fed beef a good name:

 

– The Smoking Ho has a report from the Sausage Kings of Austin competition.

– Newly proposed House Bill 2029 of the 2017 Texas legislative session would eliminate the requirement for barbecue joints to have their scales certified and inspected.

– Barbecue film coming to SXSW in Austin:

 

– KC’s Bar-B-Que in West Berkeley, California was heavily damaged by a fire.

– The tale of a Kansas City barbecue man and his loyal wood supplier, who also happens to be a competitor.

– Baltimore-based barbecue chain, Mission BBQ, has 41 locations, and looks to double that over the next two years.

– I helped with a big barbecue list:

 

– They’re serving some good looking brisket from a driveway in Los Angeles.

– An Atlanta barbecue joint owner accuses his city councilman of initiating code violations on his business after the owner failed to provide him free barbecue.

– Guy Fieri makes a “barbecue brisket” with liquid smoke in a pressure cooker in 30 minutes.

– Nein fleisch:


Comments

8 Comments

    RockportDon says:

    When I step up to a counter and order my favorite $20 a pound brisket, I would like some assurance that I am getting a pound of brisket just as the provider wants some assurance that the $20 bill I am giving him is real. We have all experienced the grocery store downsizing. It started with 13.5 oz cans of coffee and now includes 1.75 qt cartons of what used to be a half gallon of ice cream. I do not want to experience a 14 oz pound of brisket. Expecting a meat scale to be accurate is not a huge invasion by the state into the BBQ business.

    RockportDon

      Robert Morris says:

      It has nothing to do with getting scales certified. That’s already required. It has to do with the scale being moved to the front counter by customers. That would alter the setup of many restaurants.

    Stickyfingers says:

    Bless your heart RockportDon, I have to disagree. Certified scales cost good money to purchase and re-certify. BBQ joints live and die by their reputations. No true pitmaster would put his cheese on the line to cheat you out of an ounce of brisket. Please stop worrying.

    Steve Bodiford says:

    The BBQ business as a whole (in my humble opinion) is the most honest group of business owners that I have ever met. They would rather err on the customers side rather than their own. The customer would be the more likely receiver of the short end of the stick if the scales were truly accurate. I say enough of the government placing more hardship on small business owners. If you like you could bring your own scale with you (they make some really compact ones now) to scrutinize. See how far that gets you.

    RockportDon says:

    And if you got home from the store and discovered your twelve pack of beer only contained eleven cans, you might be the first to complain.

    KJ says:

    I’m with RockportDon. There’s nothing wrong with making sure the scales are weighing meat accurately/correctly. There’s good and bad people in every business. Good, honest people make mistakes.

    Twinwillow says:

    I have to agree with Steve Bodiford.
    I usually order a 1/4lb of fatty brisket at my favorite BBQ joint in Dallas. The pitmaster cuts a couple of thick slices of brisket and tosses them on a scale to weigh. I can tell you first hand, there has to be no less than a good 1/3lb of meat on my tray.

    Brandon says:

    With certifying the scales comes a cost. One that will likely be passed on to the customer. I have never once thought I was being cheated by a falsified scale. Sounds like bureaucracy we can do without.

Leave a Reply

Your email address will not be published. Required fields are marked *