– BBQ guru Steven Raichlen shared his favorite stops for smoked meat with the Daily Beast, and Texas gets plenty of love.
– These are the most influential barbecue joints in the country.
– Why not try beef chuck in the smoker?
Brisket is pricey and finicky. Chuck is cheap and foolproof and makes fantastic barbecue. Try it out! https://t.co/ZNgeHSoPYm
— J. Kenji López-Alt (@TheFoodLab) August 10, 2016
– The Star Telegram was there to document the opening of the Heim BBQ in Fort Worth.
– Then they talked to the Heims about their first few days in business.
– The Giddings Chamber of Commerce bestowed a lifetime achievement award to Tootsie Tomanetz, pitmaster at Snow’s BBQ.
– Where Franklin says you should eat when you’re not eating at Franklin:
— Eater Austin (@EaterAustin) August 4, 2016
– The Houston Chronicle reports on Q-Shi, a barbecue and sushi fusion restaurant in Spring.
– Texas barbecue meets Indian/Pakistani food at this unique dinner coming up in Houston. East Indian burnt ends with Goan-style vindaloo, anyone?
– Some of the best brisket tacos in Texas:
— EricMoreno6477 (@EricMoreno6477) August 16, 2016
– SA Flavor heads to the South Eastside neighborhood and finds the excellent Pollos Asados.
– The Red Bulletin talks with Jason Dady about using a little booze in your barbecue.
– Thorndale Meat Market was featured in a video by 44 Farms that focused on their sausage making.
– Eat BBQ, lose weight:
— Jimmy Ho (@TheSmokingHo) August 9, 2016
– Bon Appétit names Buxton Hall Barbecue in Asheville, North Carolina the ninth best new restaurant in the country.
– Southern Living digs the smoked/fried catfish at Asheville’s Buxton Hall as much as they like the pork.
– Vice Presidential nominee Tim Kaine made a stop into Buxton Hall too.
– How to turn that 1 star review into 5 stars:
— BBQ Adventurer (@BBQAdventurer) August 17, 2016
– BBNonics highlights several black-owned barbecue joints across the country that have been open for sixty years or more.
– Guns Up BBQ heads to Lubbock for a tour of Red Raider Meats on the Texas Tech campus.
– University of Memphis sent a few racks of Rendezvous ribs to Texas Tech to help convince them to stump for Memphis in the Big 12. I guess they forgot about the ribs at Evie Mae’s just outside of Lubbock.
– Boston’s got some barbecue:
— Boston Magazine (@BostonMagazine) August 7, 2016
– Texas Pit Quest tries out a new Pit Barrel Cooker to see how it smokes a variety of meats.
– First We Feast collected some interesting slang terms from American butchers. Do you know your chump from your rump?
– Big time pork production in Illinois doesn’t smell right to many neighbors.
– I smell a McRib variation coming soon:
— J. Kenji López-Alt (@TheFoodLab) August 15, 2016