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Monk: Is the Texas barbecue bubble about to burst? Daniel Vaughn reports slowdowns at a few barbecue joints in Texas due in part to the sheer number of joints that have opened in recent years, the intense heat wave that rocked Texas over the summer, and the skyrocketing price of brisket.
As a result, joints are struggling to make the economics work and are trying to lure casual customers in with lower cost items or specials.
From an outsider’s perspective it does seem as if the growth was unsustainable but despite that, Vaughn lists his reasons why he thinks the barbecue bubble isn’t quite yet about to burst. A fascinating read.
Native News
GGCC Smokehouse, an all-wood smoked barbecue food truck, is in the final four of the CharlotteFive Reader’s Choice Poll
The Lexington Barbecue Festival is featured in CLTure’s fall festival guide
Don’t forget you can take the train to the Barbecue Festival
I wonder if you will see any of these shirts at the festival…
A short video on Cook Out on Insider Food
Smoked chicken and dumplings at Pik N Pig
ICYMI, The Smoke Sheet recently profiled Morris Barbeque in Hookerton
Non-Native News
Congrats to Chef J BBQ for being named #1 barbecue in Kansas City; that’s high praise!
Zavala’s Barbecue is voted best brisket in Dallas
The town of Spring is home to Corkscrew BBQ
Also ICYMI, John Tanner dropped his best barbecue places in DC list
Now that’s a great barbecue sign
The Jon: Brisket, Jalapenos, Pickled Red Onions, Jon G’s Barbecue Sauce, Salt and Vinegar chips, Chives, Smoked Sea Salt, Black Pepper.