The Observer talks with chef Tim Byres to get the lowdown on Smoke's menu makeover. BBQ just got more expensive, and still no smoked meat sampler plate. At least the charcuterie trend is gaining traction here, as it's already got a firm grasp on Houston.
D Magazine provides a good look at a local chain that exploding. Dickey's BBQ has plans for world domination, but they don't want anyone to know they're from Texas.
Our newest local food critic gets baptized in Central Texas smoke. Now she's ruined for life.
Finally, the Houston Chowhounds went on a well documented Central Texas BBQ run. Surely they were sharpening their palates for this weekend's BBQ Smackdown in Houston. I can't wait.
Outside of Texas, the Huffington Post claims that NYC is becoming a bona fide BBQ town, but the article is more about the quantity of joints than the quality.
- BBQ Snob
Thank you for the Houston Chowhounds shoutout Daniel! -- Paul
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