Daniel Vaughn

Daniel Vaughn is the magazine’s Barbecue Editor.

In a former life, the Dallas-based Vaughn was an architect and a mere barbecue hobbyist, eating, reviewing, and writing about smoked meats for his popular blog, Full Custom Gospel BBQ. Then, in March 2013, hobby turned to profession, as he became the country’s one and only barbecue editor.

His first book, The Prophets of Smoked Meat: A Journey Through Texas Barbecue, was released in May 2013 by Ecco, Anthony Bourdain’s line of books.

Stories

Black Is the New Pink

Brave new hogs.

The Other White Meat

The joy of eating goat.

Confessions of a Fat Bastard

The joys and perils (but mostly joys) of being the nation’s first full-time barbecue editor.

Revival of the Fattest

Old-world meat preservation comes to Texas.

The Soul of a Pitmaster

For more than a quarter century, Roy Perez has been tending the fires at Kreuz Market and posing for photos with barbecue aficionados. It’s given him a lot of time to think.

More Kolaches, More Fun

Welcome to the kolache wars of West, Texas.

Finding Common Ground

North Carolina and Texas BBQ have more similarities than I ever expected.

Barbecue on the Big Screen

Barbecue has shared the screen with some of Hollywood's biggest heavyweights, like Elizabeth Taylor and John Travolta.

What IS Barbecue?

Why the cooking method shouldn’t define the meat.

The Genesis of the Barbecue Joint

Sifting through old Texas newspapers, I found the first mention of commercial smoked meat from the Brenham Weekly Banner, which announced that a Bastrop butcher “keeps on hand at his stall a ready stock of barbecued meats and cooked sausages.”

Mr. Bewley's Handmade Barbecue Pits Are Hotter Than Ever

Since 1960, A.N. Bewley Fabricators has been bending, slicing and welding steel for high-quality barbecue pits that can easily cost $20,000.

You May Love Beef Short Ribs, But Pitmasters Don't

The beef short rib has become the ultimate carnivore trophy, but they’re a costly menu item to produce.

How to Slice a Brisket

Friends don’t let friends slice with the grain.

BBQ Anatomy 101: The Slaughter

Seeing how the barbecue is made.

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