– It was the week of Austin BBQ guides. Here’s a great one coming from Burger Mary all the way over in Australia. It includes most everyone, but John Mueller Meat Co. is a noticeable omission.
– USA Today provides a similarly styled Austin BBQ Guide.
– Brisketman also shares his list of the best barbecue trips in an around Austin, but Franklin Barbecue doesn’t make the cut for any of the listed itineraries.
– Restaurateur Ken Friedman of the Spotted Pig in New York (who doesn’t take reservations) said of the Franklin Barbecue line “We waited for over two hours. It was torture—my legs hurt, my back hurt, I’m starving, I start to feel faint. It was a taste of my own medicine.”
– Here I was lamenting the idea of boneless chicken wings, then this happened:
— darren rovell (@darrenrovell) January 14, 2014
– Foodways Texas Brisket Camp was held last weekend. Here’s a recap in pictures.
– And another recap of Camp Brisket from the Traveling Salesman.
– Now the power-BBQ lunch can be enjoyed by executives without worry:
– 3 Stacks Smoke and Tap House is closed for renovations until 1/27.
– The Austin Chronicle likes Schmidt Family BBQ in Bee Cave. “This third generation of Schmidts has succeeded in bringing a genuine taste of old Lockhart barbecue to Bee Cave.”
– Here’s a recap of that Austin Chronicle Beef Rib Smackdown.
– The cast of Archer came to Austin and got some barbecue from Freedmen’s Bar:
– At about the same time chef Tyler Florence was in Dallas getting his fill of Slow Bone and Pecan Lodge:
– The Lynx Smart Grill tells you via text when it’s time to flip the burgers. Is grilling a burger really that hard?
– There’s a robotic scrubber for your grill grates too. It’s called the Grillbot.
– Michael Johns hopes that Mr. Marinator turns him into the “Billy Mays of meat.”
– John Backes made this video about his craving for Smokey John’s BBQ in Dallas:
– Chef, a film by Jon Favreau with an appearance by Aaron Franklin will premiere at SXSW in March.
– Aaron Franklin also graces the cover of ATX Man magazine. Franklin Barbecue also figures heavily in their article about how Austin became a foodie town.
– The pit is being built at the new Killen’s BBQ in Pearland:
– Killen’s BBQ in Pearland expects to open their brick and mortar location no later than February 1st.
– Corkscrew BBQ is profiled. Their start came via a potluck Christmas party.
– J. C. Reid went searching for Texas BBQ in England. He found this tribute to Lockhart in Leeds:
– The Exposure blog provides some steps for reheating leftover brisket that keeps it moist.
– On making Brunswick stew, the Virginia way.
– It’s just made to be cooked low and slow:
Out of 40 beef muscles, brisket ranks 39th in inherent tenderness. Great BBQ methods makes magical transformation. #CampBrisket.
— Jeff Savell (@jsavell) January 10, 2014
– Pork processor Smithfield will sponsor a NASCAR racecar for the next three years.
– Ardie Davis on barbecue pig snoots.
– The Colt 45’s have a song about Texas BBQ. There’s a whole lotta BBQ joint name dropping.