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.
Saturday morning—yes, Saturday morning—is meant for feasting on brisket and sausage at Snow’s, in Lexington.
Daniel Vaughn, a.k.a. the BBQ Snob, finds out if the acclaimed New York City barbecue joint lives up to the hype.
The second installment of BBQ Snob’s trip to New York City, where he braved no fewer than six restaurants to find some of the city’s best pastrami.
The third installment from Daniel Vaughn, who visited Fatty ‘Cue, the restaurant that serves up a style of barbecue unique to the Big Apple.
The fourth installment from Daniel Vaughn, whose tastebuds took him to Brisketlab in New York City.
Daniel Vaughn’s top picks for where to get good BBQ in NYC. (And a few places one should avoid.)
Robert Sietsema, the Village Voice’s food critic, thinks New York can now be considered a “ ‘cue capital.” Isn’t that cute?
Mark your calendar, and start your fasting now. The Texas Monthly BBQ Festival is on …
Answers to your questions about our Top 50 Barbecue Joints list, including why Smitty’s didn’t make the list.
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.
How to “hold your meat” and make a brisket taste fresh for hours.