Home Culinary Pit Talk: BBQ Industry News Roundup

Pit Talk: BBQ Industry News Roundup

0
Pit Talk: BBQ Industry News Roundup

Five of this week’s best trending BBQ business stories:

  1. The Legend behind Licketty’s BBQ at CenturyLink Field

You didn’t buy your first smoker and open a restaurant and expect immediate success. You’ve spent an enormous amount of time researching and preparing a business plan, but most importantly you’ve been perfecting the craft of cooking barbecue.

Same goes with the family behind Mr. Powdrell’s Barbeque House, which has been serving succulent and smoky meats for more than 50 years in Albuquerque, New Mexico. So when you stumble across their new outlet – Licketty’s BBQ at Seattle Seahawks’ CenturyLink Field – know there’s some history behind it.

More at Seahawks.com

  1. Steven Raichlen’s favorite BBQ joints

If you’ve had any success in the barbecue business, chances are you keep one of Steven Raichlen’s best-selling books close at hand. Before his newest book, Project Smoke, Raichlen wrote 29 books on the tips and tricks of becoming a pitmaster, including the encyclopedia-like Barbecue Bible.

Here, Raichlan highlights his favorite BBQ restaurants in the United States. Spoiler alert: He really likes Southern Barbecue. But there’s one surprising Northerner who makes his cut.

More at The Daily Beast.

  1. Photographer Captures the Grit of Texas BBQ

Texans take their barbecue serious as hell. Don’t believe it? Check out these amazing photographs from Wyatt McSpadden featured recently in the Washington Post.

McSpadden spent over two decades photographing the Texas barbecue universe for his 2009 book, “Texas BBQ.” Two notables in Texas are Franklin Barbecue in the heart of Austin and Pecan Lodge in Dallas, both of which opened about seven years ago. McSpadden’s favorite subjects have been the pitmasters – and you can tell he really captures the spirit of each BBQ boss.

More at The Washington Post.

  1. What’s the Best BBQ Restaurant in Kansas City?

The Kansas City Business Journal has embarked on an extremely important and highly controversial mission: determining the best barbecue restaurant in Kansas City.

After receiving more than 700 nominations, the publication is trimming it down to the Top 32 and will allow readers to vote in a March-Madness style tournament. The play-in game is underway and you can help determine who is voted into the First Round.

More at Kansas City Business Journal.

  1. While neighborhoods change, BBQ will always remain

On a block in dilapidated East Austin, Texas, you’ll see an acupuncture place, a liquor store and a mechanic shop, all closed. Then there’s Sam’s BBQ, where Brian Mays has been operating a legit smoker and serving sausage, brisket, chicken, ribs and lamb for nearly 40 years.

Mays, one of the owners, has come up with his own crafty slogan: “You don’t need no teeth to eat my beef.”

More at NPR Austin.