– A review of Sam Jones BBQ from The Daily Reflector
– J.C. Reid’s latest barbecue article reflects on pork belly
Pork belly goes beyond the bacon. Latest for @HoustonChron. Feat. @killensbbq, @killensstq @PappasDeltaBlue #houbbq https://t.co/8TL6SM9fL8
— J.C. Reid (@jcreidtx) November 24, 2017
– A Minnesota Chef thinks he’s figured out the secret to perfect barbecue…and it’s resting?!?!
The restaurant pays special attention to one crucial aspect of preparing barbeque—the resting process—which he also thinks is the secret to making truly epic barbecue.
To achieve that level of pure deliciousness, “We use a customized cabinet that specifies the humidity and holding temperature,” the chef says. “It’s insane.”
– Apparently Sarasota’s got a “smokin’ hot” barbecue scene
– Saucy:
TSA at Memphis airport confiscates 20-30 lbs of BBQ sauce per week. Wonder how that compares to Austin?
https://t.co/OK1BTB8Mjy— Robert Moss (@mossr) November 29, 2017
– Rodney Scott on passing of pitmaster Douglas Oliver: It’s like a legend left us
– Texas politics don’t mess around when it comes to barbecue
Texas politics: Where barbecue becomes a legitimate campaign issue in the @TexasDeptofAg Commissioner’s race. https://t.co/HWSZBESwkh
— Daniel Vaughn (@BBQsnob) December 1, 2017
– Great use of video in this tweet right here:
Did you know @NCStateCALS hosts an annual BBQ Camp where participants learn the science, technique and history of barbecue? The camp is featured in the latest issue of “NC State” magazine: https://t.co/Depc3gCid5 pic.twitter.com/46H37YYakM
— NC State Alumni (@NCStateAlumni) November 30, 2017