In the East Texas town of Douglass, they’re giving Tomball’s Tejas Chocolate and Barbecue a run for its money at Uncle Doug’s, where they smoke meat and make bean-to-bar chocolate. The author provides little evidence for his conclusion that American barbecue was simply appropriated from Native American cooking: By the time of the Texas annexation in 1845, the smell of barbecued meat had become as familiar a feature of pioneer towns as tumbleweed and dust. The history of the Barbecue, from our August issue:https://t.co/7dKCvKLe3I — History Today (@HistoryToday) August 2, 2019 Emma Heim of Fort Worth’s Heim BBQ told Cowboys and Indians magazine that they cooked 24 tons of bacon burnt ends at the restaurant in 2018. “Modest barbecue at modest prices,” doesn’t sound like…View Original PostThe post BBQ News Roundup: Tons of Bacon Burnt Ends, a Pitmaster’s Potluck, and the Politics of Bill Miller Bar-B-Q appeared first on Texas Monthly.