– The playoffs can be tough, but don’t leave your grill behind:
— David Eulitt (@davidphotokc) January 16, 2017
– Killen’s Barbecue in Pearland is open for dinner starting this evening, and owner Ronnie Killen has announced a possible second location.
– The Houston Chronicle talks to Arthur Yarbough about the beef links he smokes every weekend at Caroline’s in Kountze.
– If you’re new to Houston, or coming for the Super Bowl, the Houston Chronicle has a guide to enjoying Texas barbecue.
– It’s not the #YearOfPastrami anymore, but:
— Roegels Barbecue Co. (@RoegelsBarbecue) January 18, 2017
– Monroe Schubert, longtime pitmaster at Prause Meat Market in LaGrange has passed away.
– The search is on for the best butcher in Texas.
– There’s an Aggie alumnus smoking barbecue in Seattle, and Texas A&M has a feature on him.
– Somebody lost a bet:
— Greg Abbott (@GregAbbott_TX) January 16, 2017
– Central Track is impressed with the barbecue at Juicy Pig in Denton.
– Top Knot in Dallas will host a ramen pop-up series that features Aaron Franklin of Franklin Barbecue in late February.
– And try to resist these ramen photos:
— MUNCHIES (@munchies) January 17, 2017
– BBQ Recon headed down to San Antonio to try The Granary where they were most impressed with the pastrami beef rib.
– Honky Tonk Kid BBQ is doing “global fusion” barbecue from a food truck in Waco.
– Baltimore has its own take on barbecue, and Bill Addison has the spots where you should try pit beef.
– The DP Show has a prescription:
— Dan Patrick Show (@dpshow) January 13, 2017
– South Carolina is getting a new option for whole hog now that Swig & Swine in Summerville has added it to their daily menu.
– There’s a barbecue course being taught at Wofford College in Spartanburg, South Carolina.
– Dig Doug’s BBQ is bringing Texas-style smoked meats to Ottowa.
– Refugees from North Korea, where you can be executed for slaughtering a cow, try American barbecue for the first time. They like the brisket best: