BBQ News: 09/26 – 10/02
– The Dallas Observer released their Best of Dallas list, and in the food categories, barbecue is well represented. Tim Byres of Smoke received the Best Chef nod, Peggy Sue BBQ was recognized for their baby back ribs, Cattleack BBQ had the best barbecue sandwich, and Pecan Lodge was both the reader’s and editor’s pick for best barbecue.
– Alison Cook of the Houston Chronicle released her top 100 restaurants list and a barbecue joint, Killen’s Barbecue in Pearland, made it all the way up to #3. Also represented on the list was #37 Corkscrew BBQ, #57 Gatlin’s BBQ, #83 Brooks Place, and #91 Virgie’s BBQ.
– The Dallas Morning News reviewed Pecan Lodge in their new location and gave them three stars, no better than they received four years ago.
– Pitmaker in Houston built a smoker out of an oil tanker truck:
– Wendy’s is looking to conquer the fast food world with barbecue, according to Fast Company. The Wendy’s press release suggests we should all be rejoicing now. Here’s my take.
– Tyson Ho discusses the challenges of getting a successful building inspection on a barbecue joint in New York City.
– The New Yorker profiles Hometown Bar-B-Que in Red Hook, Brooklyn.
– Meat is Modernism. The slaughterhouse’s role in the creation of modern architecture from Icon magazine.
– “Cult BBQ with J.C. Reid, leading ‘cue commentator & connoisseur”
– Tim Byres discusses his time in Kyrgyzstan as a culinary diplomat:
We love Culinary Diplomacy! A salute to @TimByres and others in the “American Chef Corps.” http://t.co/TbvddgiM6q @NPRFood
— local pickins (@localpickins) September 29, 2014
– Asenette Hernandez of Hays Co. BBQ was profiled in the San Marcos Daily Record.
– Valentina’s Tex Mex BBQ in Austin has added a new online ordering system.
– A short excerpt of an oral history project on Houston barbecue legend Joe Burney.
– D Magazine sits down with Tim Hutchins and Dustin Blackwell of Hutchins BBQ in McKinney for a Q&A.
– Meet the Barbecue Bros.:
Meet @BarbecueBros, three bloggers who are obsessed with Southern barbecue. #LocallyCrafted http://t.co/wGYZkuWc7N pic.twitter.com/KABgkkwNW7
— Windstream (@Talk2Windstream) October 1, 2014
– The Smoking Ho tries his hand at smoking his own brisket.
– On abandoning the convenience of electricity and cooking low and slow with all wood.
– Longview High School in Longview, Texas has opened a multi-million dollar meat lab complete with a smoking room.
– BBQ that’ll change your life, featuring Texas joints The Slow Bone, Franklin Barbecue, and the Salt Lick:
From Texas to Brooklyn, this is barbecue that will change your life. http://t.co/WmzrvKtFlB pic.twitter.com/k5sjao3CW5
— Yahoo Travel (@YahooTravel) October 1, 2014
– The Gettin’ Sauced Festival is coming to Austin on 10/19.
– Bacon Bash Texas is coming to Cranfills Gap on 10/18. There will be bacon.
– The 2014 CCA Texas state barbecue and star tournament awards will be held on Friday in Houston.
– Texas Chainsaw Massacre:
In The Texas Chain Saw Massacre (1974), Drayton’s barbecue is called the “We Slaughter Barbecue” pic.twitter.com/i7xvPbUKhV
— Jayson Kennedy (@ghoulbasement) September 28, 2014
– Thrillist lists their favorite barbecue side items in Austin.
– Zagat Dallas called Pecan Lodge’s brisket one of “the dishes you need to eat to call yourself a Dallasite.”
– Mike Sula finds great barbecue in Kentucky at Knockum Hill BBQ.
– You think the lines are long at Franklin Barbecue? At Hot Doug’s in Chicago, a local barbecue joint owner plans to smoke a ten hour brisket while he waits in line during one of the final days of the business’s existence.
– On anthropomorphic cannibalistic swine:
one more time: a brief thing I wrote on barbecue, Porky Pig, and the logic of misrule http://t.co/9Hn49KNGyt
— Daniel Salas (@d_a_salas) September 28, 2014
Thanks for linking to our interview!