News

BBQ News: 05/20 – 05/26

– Kelly Yandell began homeschooling her son this year, and created BBQ Thursday as part of his curriculum. He passed with flying colors. – A new look at BBQ around the country: We expect BBQ to be a bargain, which is why many spots start with commodity meat. No longer https://t.co/yhsVOhhZwH pic.twitter.com/cFRLnHFsy1 — Bon Appetit Magazine (@bonappetit) May 24, 2016   – 13 year old Ty Machado from Seguin will compete on the Food Network’s…

BBQ News: 05/13 – 05/19

– Rougned Odor’s punch earned him free barbecue for life in Ft. Worth: .@RougnedOdor EATS FREE at Heim BBQ t-shirts on sale now at https://t.co/qOWi3feEt7 all proceeds go to Joey Bats jaw re-alignment surgery… — Heim Barbecue (@HeimBBQ) May 16, 2016   – Looking for meat in Dallas? Here are seven great meat markets in the area.  – Dallas pitmaster Clyde Biggins has been trying to stage a barbecue comeback for a few years, but now…

BBQ News: 05/06 – 05/12

– King Ranch chicken in tube form: As seen at @tmbbq fest: the recipe for @evanleroy’s Smoked King Ranch Sausage https://t.co/vh5OnHUtGO pic.twitter.com/7bYdgkGkEr — Jess Pryles (@jesspryles) May 8, 2016   – Dai Due in Austin is now offering an option to order a whole hog roast for their patio.  – Romanouska’s Trailer in Austin is closing, but owner Tom Micklethwait said he plans to open a brick and mortar of his Micklethwait Craft Meats trailer. …

BBQ News: 04/29 – 05/05

– “The whole house is still redolent of smoke. If there’s a better scent, I have yet to encounter it.” – Ruth Reichl – These are the up-and-coming pitmasters across the country according to Thrillist, most of which are cooking Texas style. – Ladies and gentlemen, Tootsie Tomanetz:   – East Austin College Prep made this video with Aaron Franklin on what it means to dream big. – The upcoming Cane Rosso location in Austin…

Brisket at the Beards

Last year, Aaron Franklin made history by being the first pitmaster to win in the Best Chef category at the James Beard Awards. He’s back at the awards ceremony in Chicago this year with the dish that got him the 2015 prize. Franklin packed up twenty briskets to serve to the country’s best chefs tonight. Franklin’s plate presentation won’t be fancy. “It’s a big hunk of meat on a piece of bread,” he told me. The brisket…

BBQ News: 04/22 – 04/28

– How do you define what “real” barbecue is? The pitfalls of defining true ‘cue https://t.co/q6NPfAX00t via @HoustonChron. Thanks JC for taking us on that trip! Thanks for so much. — Pizzitola’s BBQ (@PizzitolasBBQ) April 23, 2016   If you’re a barbecue cook, you probably use salt, but what do you know about the salt you’re using? Jess Pryles shares some salty knowledge.  – Here’s a list of everything that effects the flavor of your…

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