If you’re thinking about smoking at home this weekend, remember that Texas barbecue joints could really use your takeout business, and H-E-B is limiting the number of raw briskets you can buy anyway. Roger Mooking, host of Man Fire Food, interviewed South Carolina whole-hog pitmaster and engineer Howard Conyers about the history of American barbecue: In an essay, Conyers also reflected on a lost opportunity in Louisville, and what he might have talked about with slain pitmaster David McAtee had they had the chance to meet. Randy Sadler of Sadler’s Smokehouse, in Henderson, is finally publicly touting one of his longtime barbecue cooks, Pitmaster Ramone, of Subway fame. Brandon Hurtado is stunned at how many customers he’s gotten at his Arlington barbecue joint since it…View Original Post
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