Tuesday, June 14, 2011

BBQ in The News

Franklin BBQ is getting some serious coverage these days. Within the past week it's been on the front page of the Dallas Morning News (photos are free, the story is behind the paywall), claimed as the best Texas BBQ ever eaten by a food critic in San Francisco (Michael Bauer hails from Dallas, so we'll listen), and made it onto the Cooking Channel's Unique Eats.

Not to be outdone, Snow's also gets some love from the Californians at OC Weekly.

Hanna Raskin is making herself more comfortable in Seattle where she helps me find a mysterious BBQ sign, and then provides some insight on star rating systems of the blogosphere.

Hanna shows up again in the most recent Garden & Gun where she profiles 21 BBQ sandwiches worth traveling for. I'll cut her some slack for including a roast beef sandwich covered in BBQ sauce from Louisiana, because the rest of that list looks pretty legit. You may have heard of Meshack's in Garland from this blog, and Mustang Creek BBQ from Robb Walsh. The article is followed by a concise explanation of regional sauces.

Robb Walsh also fills us in the happenings in College Station during the first annual BBQ Summer Camp put on by Foodways Texas. Something's got me hungry for whole hog. I can't believe I missed this one, especially with subject matter like "Dr. “Nick” Nickerson offered a chemical comparison of smoke from various hardwoods".

The folks at Pork Barrel BBQ release the completely unnecessary but hilarious Que Cologne. Shouldn't you just stand by the pits to smell like this? I ordered some just to find out for myself - review coming soon.

Finally, Texas Monthly released a new BBQ Finder app last week that features reviews from this blog. We're excited to be included, and I'll hope you get the free download to keep track of your BBQ adventures.

- BBQ Snob


Anonymous said...

I was really hoping that Michael Bauer would have had more an in depth review for Franklin...and would have loved to have seen a photo of the brisket instead of the ribs...

Kent said...

Too bad Franklin's has become SO famous. I went early the other day, and the line was probably 40 deep outside the door, at around 11:20. I think actually things are worse since they moved.


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.