By: Daniel Vaughn
They held a barbecue throwdown in Houston. Pitmasters from Austin and Houston were invited to compete, and the away team swept the podium.
Chef James Dumapit has joined Tyson Cole, Aaron Franklin, and Jack Yoss on the culinary team at the upcoming Loro in Austin.
Another BBQ joint fire in Austin, but this one barely slowed Iron Works down:
“We quit our careers in law and law enforcement, respectively, with one objective in mind: to make high quality, craft BBQ more accessible.” – Kyle St. Clair of One 90 Smoked Meats in Dallas.
The new Toyota Music Factory complex in Irving will add several restaurants next year, including barbecue joint Highway 61 South.
Stiles Switch in Austin is in the midst of their 12 Days of Smoked Meat:
San Antonio food critic, Mike Sutter, has spent the last year on a taco binge. Next year? “My colleague and I are going to do 52 weeks of barbecue in 2018 and drill down deep into the San Antonio barbecue experience.”
Texas A&M’s new football coach, Jimbo Fisher, was recently asked if he preferred pulled pork or brisket. He answered correctly.
A little Texas BBQ in South Carolina:
Ari White, El Paso native and pioneer of kosher barbecue, is expanding his business in the New York area, and will produce a line of kosher smoked sausages for retail.
Ardie Davis traveled to London for the Kansas City Star to check out the barbecue scene, and came away impressed with Smokestak.
Alabamians share their love of white barbecue sauce:
A Minnesota chef tells Food & Wine that he’s figured out the secret to perfect ribs. Spoiler: It sure sounds like holding the meat in a CVap after cooking is the big secret.
Food & Wine goes out looking for barbecue in Atlanta, and finds some solid brisket.
Low-and-slow bone-in tubers:
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