Hot Joy in New York Times, Paul Qui’s Favorite Food City, and More A.M. Intel

— Hot Joy chef Quealy Watson cooked up a Tex Mex barbecue dinner party for New York Times’s Sam Sifton, with recipes for his queso, cabrito, barbecued duck, palm sugar pecan pie, and more included.

— Founder of Big Bend Brewing Co. Steve Anderson passed away last week. He also founded Austin’s first purveyor of craft, local beers Waterloo Brewing Co., and was the head brewer of Live Oak Brewing.

— KPBS looked into the traditional all-wood barbecue methods, including Franklin Barbecue.

— Paul Qui’s favorite city for food is Kyoto.

— Post-taco list, Texas Monthly asked famous Texans whether they preferred corn or flour tortillas. The verdict? Flour.

— Olamaie’s Michael Fojtasek and Grae Nonas were named one of Tribeza’s people of the year. They also won Eater’s chefs of the year last month.

— Miguel Lopez, previously from shuttered Bess Bistro, is now Isla’s new bar manager, after the departure of Trey Jenkins last month.

— Learn about Emmer & Rye’s fermentation program with chef Jason White.

— Austin Monthly’s best of issue included Italian as the biggest trend, McGuire Moorman Hospitality Group’s burger challenge as the best and worst stunt, and Counter 3.Five.VII as restaurant of the year.

— 24 Diner’s meatloaf was featured on Food Network's Top 4 Restaurants' list of the best diner dishes in the country.

— J.W. Marriott, Dirty Sixth establishments, and Stubb’s sold a whole lot of alcohol in October.