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Jim Neely Built One of America's Great Barbecue Joints. At 88, He Just Handed On the Pits.
At 88, Jim Neely has sold Interstate Bar-B-Que, the Memphis corner joint People once ranked the second-best barbecue in America. The name stays, the sauce stays, and Neely still shows up each morning to train the new owners. A legend steps back without letting the food slip.
The Family Behind Jack Stack Is Spending $18 Million on a 72,000-Square-Foot Plant to Ship Kansas City Barbecue Nationwide
Kansas City Hickory Provisions, the family arm behind Fiorella's Jack Stack Barbecue, is turning a shuttered Walmart in Harrisonville, Missouri into an $18 million, 72,000-square-foot barbecue plant that supplies Jack Stack, Walmart, and Costco.
Jason Sudeikis Keeps Sending the World to Gates Bar-B-Q. This Summer, Ted Lasso Filmed Inside It.
Gates Bar-B-Q has greeted Kansas City with the same holler since 1946. Now Ted Lasso has filmed inside it, and Jason Sudeikis, the show's KC-raised star, keeps naming it his hometown pick, most recently to People. A family institution is having a national moment.
For 80 Years, Barbecue Inn Was Always There. This Weekend, Houston Said Goodbye.
For 80 years, Barbecue Inn was always there, a low brick room in Houston's Independence Heights where four generations of one family cooked since 1946. This weekend the city lined up in the summer heat to say goodbye, some driving 60 miles for one last plate.
Terry Black's Opens Its Ninth Smokehouse in Houston on August 18, Extending a Barbecue Dynasty Born in 1932
Terry Black's opens in the Houston Heights on August 18, the ninth store from a family whose barbecue roots reach to a 1932 Lockhart meat market. Six 1,000-gallon smokers, a planned boutique hotel, and four more openings are on the way.
Ismail Mahdi Led the Nation in All-Purpose Yards. At 22, He Just Became Co-Owner of a Dickey's Barbecue Pit.
Ismail Mahdi was born in a Somali refugee camp, led major-college football in all-purpose yards, and went undrafted this spring. Less than a year after his final game, the Arizona running back became co-owner of a Dickey's Barbecue Pit in Tucson at 22.
A High Point Businessman Paid $875,000 for Kepley's Bar-B-Q. He Plans to Restore It to 1948.
Kepley's Bar-B-Q fed High Point, North Carolina, for 77 years before it closed in February 2025 over a labor shortage, not a lack of fans. Now a hometown businessman has paid $875,000 to restore the war-surplus tin hut to its 1948 self and light the sign back up.
Why One of the World's Biggest Investment Firms Sat Bob Iger Down Over Barbecue
At Sixth Street's annual Austin offsite, CEO Alan Waxman sat former Disney chief Bob Iger down over Terry Black's brisket to talk leadership and legacy. His rules for building something that lasts sound a lot like what the best pitmasters already live by.
Houston Named a Day After the 98-Year-Old Who Opened Its Michelin Barbecue Joint at 93
John Toomey opened his first full-time barbecue joint at 93. Five years later J-Bar-M carries a Michelin recommendation and a 254-seat patio, and Houston just declared a day in his honor as he turned 98.
The ‘Meat Teacher’ From South Jersey Has 3.7 Million TikTok Followers. Now He’s Cooking for $50,000 on Food Network.
Matt Groark teaches high school by day in Sewell, New Jersey, and runs Groark Boys’ BBQ the rest of the time for millions of online fans. Now ‘The Meat Teacher’ is one of nine teams on Food Network’s new live-fire competition, Pitmasters, cooking for up to $50,000.
William Shatner Told 50,000 Fans to Come to Raleigh for One Thing: Christopher Prieto’s Brisket
At GalaxyCon Raleigh, William Shatner grabbed a mic and pointed 50,000 fans at one address: Prime Barbecue in Knightdale. The pitmaster behind its 19-hour brisket, Christopher Prieto, is a Texas-raised, James Beard-recognized cook who opened in the first weeks of the pandemic.
Texas Brisket Now Sells for $38 a Pound as the Cattle Herd Hits a 75-Year Low
The U.S. cattle herd is the smallest it has been in about 75 years, wholesale brisket has jumped 28 percent in a year, and Texas barbecue joints are closing. The pitmasters still standing are pulling brisket back and pushing smoked chicken, pork, and sausage to the front.