News

Top 2014 Newsmakers in Texas BBQ

Barbecue is always the headliner on TMBBQ, and every week you’ll find a new line-up of barbecue news. There are barbecue joints and pitmasters that manage to keep themselves perpetually newsworthy, and some stories are just more impactful than others. Looking back over the past year, we’ve collected and ranked the biggest newsmakers in Texas barbecue for 2014. 1. La Barbecue in Austin…and Charleston: Back in May they were named as the best barbecue in Austin by two…

BBQ News: 12/12 – 12/18

- Pitmasters have embraced the term “joint” to describe their restaurants: If it’s not a barbecue “joint,” then what is it? My latest for @HoustonChron. http://t.co/C44IXkh8Ci — J.C. Reid (@jcreidtx) December 15, 2014   – Carl’s Jr. has announced a grass-fed beef burger that they starting serving yesterday.  – Whole Foods is being sued in the death of Joshua Kaye which has been blamed on E. coli infected grass-fed beef burgers.  – A report from the…

BBQ News: 12/05 – 12/11

- Gatlin’s BBQ in Houston is ditching its original building for a larger location about a mile and a half north. – Russell Roegels is rebranding his barbecue restaurant in Houston from Baker’s Ribs to Roegels Barbecue Co. – Hinze’s BBQ in Wharton was destroyed by fire in August, but it’s back open in a temporary location. – The evolution of Weber Grills: Love this @WeberGrills Timeline chart. Iconic. #BBQ #Grilling pic.twitter.com/EXZalj1802 — Danielle –…

Sustainable Beef?

Last week, one of the Big Four meatpackers in the U.S. announced plans to produce sustainable beef, but environmentalists did not rejoice. According to a company press release, Cargill Cattle Feeders and Vela Environmental, in a joint venture, will “create a verified beef supply chain sustainability assessment program for Cargill.” This comes on the heels of November’s Global Roundtable for Sustainable Beef, in São Paulo, Brazil. Cargill was a Diamond sponsor of the event along…

BBQ News: 11/29 – 12/04

- “This is white trash ambience with four star barbecue.” Billy Woodrich describing his restaurant Billy’s Oak Acres BBQ. – Beef giant Cargill looks to create a sustainable line of beef. – “Qibuchang village is to stinky tofu what Lockhart, Texas is to barbecue.” – The NYT food critic enjoyed some Texas BBQ over the holiday weekend: Black Friday brisket, sausage & beef rib (I passed on smoked turkey) from @killensbbq. Beautiful work, pitmasters. pic.twitter.com/4JTMh72s0V…

Poetry in Barbecue

It was a Sunday morning and Jake Adam York was preaching. Poetry was his scripture as he read his own work to a mostly hung-over crowd of Southern Foodways Alliance symposium attendees. Through the mental fog we were captivated. “I know that good poetry shares a spirit with barbecue,” he told us. After he closed with Grace, through tear-filled eyes, we felt the spirit. That was two years ago, and just two months later Jake Adam…

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