- Sad news out of Wharton, Texas. A fire started in the pit room of Hinze’s BBQ, and the building is a total loss:
– More details on the devastating fire at Hinze’s BBQ in Wharton from the Houston Chronicle.
– A Go Fund Me site has been starting to help the rebuilding effort at Hinze’s.
– A much smaller fire occurred at a Bill Miller’s in San Antonio when a pot of beans on the stove caught fire.
– This Sunday afternoon at Hay Merchant in Houston, chefs Chris Shepherd of Underbelly, Randy Evans of Haven and Patrick Feges of Feges Barbecue will be cooking barbecue. Proceeds will benefit the SEAL Legacy Foundation.
– There’s a BBQ cookoff this weekend in La Vernia, Texas.
– It’s an old one, but this Texas BBQ cooking school from director Robert Rodriguez is pretty good:
– Ray “Dr. BBQ” Lampe will be inducted into the BBQ Hall of Fame in October.
– An interview with Tuffy Stone on how he’s been so successful with his Cool Smoke competition team.
– The Globe and Mail explains the differences in a myriad of charcoal types, and also provides some grilling tips.
– A DIY bacon recipe from Steven Raichlen’s Barbecue Bible blog.
– The Kansas City Star has some very kind words for Hays Co. BBQ in San Marcos.
– A smoked chicken recipe from Houston’s Pitmaker that’s entirely explained in sign language:
– Culturemap Dallas lists a few restaurants in DFW worth waiting in line for including Lockhart Smokehouse and Pecan Lodge.
– Here are ten restaurants in the U.S. worth waiting in line for according to Yahoo Travel. Two barbecue joints make the list, and one of them is in Texas.
– Barbecue will be the feature of tonight’s episode of World Food Championships on the FYI network. Houston’s Pitmaker team is featured.
– Coach’s BBQ in McGregor will open a new location in Waco and hopes to become a vendor in the new Baylor stadium.
– Some barbecue happenings in the capital city from the Austin Chronicle.
– A steak being cooked over hot lava:
– The Dallas Observer talks to Jack Perkins about the secrets to making Slow Bone’s brisket. Don’t skip the comments.
– The Observer is also choosing their 100 favorite dishes in Dallas. In at #44 is the brisket at Pecan Lodge.
– Lazy S&M BBQ in Joshua will be temporarily closed. It’ll probably open back up this weekend.
– Ten Fifty BBQ in Richardson will be opening very soon. They have begun serving preview dinners and their Facebook page said to expect an 8/15 opening.
– Tyson Ho of Arrogant Swine in NYC tells a tale of trying to find a building to house his barbecue joint.
– Brisket jokes:
— Arby’s (@Arbys) August 5, 2014
– The world’s best barbecue joints according to Travel Pulse includes the Salt Lick in Driftwood, Texas.
– Burger Mary reviews Kerlin BBQ in Austin. She’s a fan.
– The Smoking Ho went to Killen’s Barbecue in Pearland, and found a personal top five brisket.
– The Dallas Morning News also found some good barbecue down in Houston.
– The Houston Chronicle looks at all the smoker variations you’ll find at Texas BBQ joints.
– La Barbecue in Austin has a new home:
All set up and ready to go in our new location!! 900 E. Cesar Chavez in the Good Life Food Park. See you tomorrow pic.twitter.com/Eu1VVPi8KS
— la Barbecue (@la_Barbecue) August 6, 2014
– And they got a great shout out from Kerry Washington on Jimmy Kimmel:
– This Beijing barbecue restaurant owner talks about the hard work required to be a successful restaurateur.
– Dickey’s Barbecue chain has started a national advertising campaign with the tagline “We Speak Barbecue.”
– Meat Fight is coming to Dallas in November, and it just takes a $26,000 donation to get on the judging panel. One super fan has created a fund to help him get there, and your potential prizes are a shirt signed by Ron Swanson and a VIP ticket to Meat Fight.
– “Killen’s Barbecue in Pearland and Pena’s Donut Heaven and Grill in Shadow Creek Ranch have partnered to make two kinds of brisket kolaches.”
– Then why is he using aluminum foil?
— Eater National (@Eater) July 31, 2014