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Barbecue

Once a bargain buy, brisket now demands top dollar

by Andy Uhler
Oct 18, 2021
Some believe brisket's move up the popularity chain began a little more than a decade ago.
Brisket wasn't always the most popular choice, but it sells high these days.
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BBQ used to be poor folks' food. Now, some of it is $36 per pound.

by Andy Uhler
Oct 14, 2021
Pitmasters have become social media and television stars. A few have won James Beard Awards.
Tootsie Tomanetz, the 86-year-old pitmaster at Snow's BBQ, tends to sausages on a Saturday morning in Lexington, Texas. Tomanetz has been cooking barbecue since 1966 and says she never could have imagined the popularity she's witnessing today.
Filipa Rodrigues for Marketplace
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Race and Economy

In Texas, some Black-owned barbecue restaurants saw an uptick in business during summer protests

by Elizabeth Myong
Oct 14, 2020
For some, the surges in business helped weather challenges during the pandemic. But there are many Black-owned businesses that could close because of COVID-19.
Brothers Juan (left) and Brent Reaves stand in front of their store, Smokey John’s Bar-B-Que in Dallas.
Keren Carrión/KERA
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How Weber Grills came to be

by Kai Ryssdal
Jul 3, 2017
Weber's 'brand godfather' spent his career building 'barbecue culture around the world.'
Elevated propane prices are making cookouts less affordable and might do the same to home heating when the winter comes.
Johannes Simon/Getty Images
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Grilling industry leader gives us some tips for this weekend's barbecue

by Paulina Velasco
Jun 16, 2017
Chances are, you're probably grilling this weekend.
EITAN ABRAMOVICH/AFP/Getty Images
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Grilling fish? Try using mayonnaise (Seriously)

by Kai Ryssdal
Sep 2, 2016
‘Barbecue Whisperer’ Meathead Goldwyn on his new book “The Science of Great Barbecue and Grilling”
Meathead Goldwyn, "Barbecue Whisperer" 
John R. Boehm
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Feeding the crowds at South by Southwest

by Stephanie Hughes
Mar 18, 2016
How a family-owned barbecue joint stays above the crazy at the Austin festival.
IronWorks' brisket. 
Courtesy of IronWorks Barbecue.
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At Harvard, even the meat smoker is smart

by Marketplace Contributor
May 25, 2015
Part of the curriculum for one engineering class has been cooking lots of brisket.
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