BBQ News: 05/01 – 05/07
– A Texas pitmaster has been honored by the James Beard Foundation as the best chef in the Southwest region. Congratulations, Aaron Franklin:
The winner of Best Chef: Southwest: Aaron Franklin, @bbqfranklin, Austin #jbfa
— Beard Foundation (@beardfoundation) May 5, 2015
– Here’s more on the big win for Franklin and for barbecue in the Dallas Morning News.
– Aaron Franklin shared his reaction to winning the James Beard award with TMBBQ.
– The Austin American Statesman also had some things to say about Franklin’s award.
– A pretty clear video of some vandals at Pecan Lodge in Dallas:
– Someone stole this poster from the bathroom of Pecan Lodge in Dallas, but it wasn’t the people in the photo.
– A barbecue got out of hand at a San Bernardino apartment building and caused $150,000 in damage.
– Hint, they’re not asking about the Salt Lick:
What are your favorite Texas BBQ joints that nobody knows about? (Callout: http://t.co/Ty6KDxbNJi) pic.twitter.com/IKZ8K9i5iz
— theCHIVE (@theCHIVE) April 30, 2015
– Now that beef prices are high and the supply is still low, cattle thievery is on the rise, especially in East Texas.
– The Dallas Observer tried Fat Cow BBQ in Lewisville and called it “strip mall barbecue that doesn’t suck.”
– Smokin’ Guns BBQ in Corsicana made the local paper because I wrote a review about them.
– They’re even playing with barbecue at Harvard:
.@Harvard students had a 15-hour final exam with one problem: how to make the perfect brisket http://t.co/yGexD1Qhgn pic.twitter.com/YTBbH0wJus
— The Boston Globe (@BostonGlobe) May 6, 2015
– Danny Meyer, founder of Shake Shack, credits the great barbecue in Austin as a reason why they chose to expand to Texas.
– Some details on how the smoker resolution is coming along in Austin.
– NPR talked to Barry Estabrook about pork production and his new book Pig Tales: An Omnivore’s Quest for Sustainable Meat:
On the intelligence of pigs, the horrors of factory farming, and the dream of “humane bacon.” http://t.co/vMxnSW2NGD pic.twitter.com/P1QtisifqJ
— Ari Kelman (@AriKelman) May 6, 2015
– South Carolinian Robert Moss came to Texas to eat some shoulder clod. He wonders why we don’t eat more of it.
– Then Robert Moss talks about the most underrated barbecue in South Carolina.
– The American Royal barbecue competition is moving from its long time home beside the Kemper Arena to Arrowhead Stadium.
– Meat Fight is coming:
– On Marc Maron’s WTF podcast (NSFW) he talked a bit about Opie’s Barbecue in Spicewood. “It’s like Disneyland, but all the rides are meat.”
– The Smoking Ho reviews Aaron Franklin’s new barbecue book.
– Lance Kirkpatrick of Stiles Switch made a barbecue video for Target:
Texas Smoke from Homestead Creatives on Vimeo.
– Ten things you didn’t know about barbecue from MSN, except if you read this site you probably know them all.
– Meathead over at Amazing Ribs discusses barbecue rubs, and advocates for salting your meat separately from the seasoning rub.
– You can now buy frozen pizzas at HEB with burnt ends as the featured topping.
– In case you missed the Red Dirt Festival:
Eater scenes: Red Dirt BBQ Festival in Tyler, Texas http://t.co/0dlgvUuC4d pic.twitter.com/hrArIZ0dzv
— Eater Austin (@EaterAustin) May 5, 2015
– Brooks Place BBQ in Cypress is now serving breakfast.
– Babb Bros. BBQ in Dallas has moved to a new location and opened back up this week.
– The Dallas Observer is fond of the brisket at Heim BBQ in Fort Worth, but they really loved the bacon burnt ends.
– And finally, a sad note. Food writer Josh Ozersky passed away earlier this week. Rather than sharing an obituary or one of the many heartfelt remembrances, I leave you with his final blog post. It was about bacon, and he would have wanted you to read it and immediately go eat some hickory smoked bacon:
5 Big Myths About Bacon http://t.co/iX7XVcJShP via @Esquire
— Josh Ozersky (@OzerskyTV) April 30, 2015
