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.
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.
Barbecue has shared the screen with some of Hollywood's biggest heavyweights, like Elizabeth Taylor and John Travolta.
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."
Since 1960, A.N. Bewley Fabricators has been bending, slicing and welding steel for high-quality barbecue pits that can easily cost $20,000.
The beef short rib has become the ultimate carnivore trophy, but they're a costly menu item to produce.
How to "hold your meat" and make a brisket taste fresh for hours.
From packer cuts to Certified Angus Beef, all you wanted to know about that succulent, juicy, tender, and tasty brisket you tear through at your favorite barbecue joint.