Wednesday, June 23, 2010

BBQ in the News

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

1 comment:

Paul Sedillo said...

Thank you for the Houston Chowhounds shoutout Daniel! -- Paul


Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.