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

BBQ Snob Takes Manhattan: Is Hill Country Barbecue Good?

Daniel Vaughn, a.k.a. the BBQ Snob, finds out if the acclaimed New York City barbecue joint lives up to the hype.

BBQ Snob Takes Manhattan: Pastrami

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. 

BBQ Snob Takes Manhattan: Fatty ’Cue

The third installment from Daniel Vaughn, who visited Fatty ‘Cue, the restaurant that serves up a style of barbecue unique to the Big Apple.

BBQ Snob Takes Manhattan: A Visit to Brisketlab

The fourth installment from Daniel Vaughn, whose tastebuds took him to Brisketlab in New York City.

BBQ Snob Takes Manhattan: The Verdict

Daniel Vaughn’s top picks for where to get good BBQ in NYC. (And a few places one should avoid.)

NYC Food Critic Moonlights as Satirical Publicist

Robert Sietsema, the Village Voice’s food critic, thinks New York can now be considered a “ ‘cue capital.” Isn’t that cute?

2013 BBQ Fest Gets Real With Announcement of Official Date

Mark your calendar, and start your fasting now. The Texas Monthly BBQ Festival is on …

Responding to your Barbecusations

Answers to your questions about our Top 50 Barbecue Joints list, including why Smitty’s didn’t make the list. 

BBQ Anatomy 101: Know Your Brisket

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.

The Importance of Wrapping Brisket

How to “hold your meat” and make a brisket taste fresh for hours.

In Defense of Gassers

Can you get the same quality barbecue from a gas-fired rotisserie?

BBQ Anatomy 101: The Slaughter

Seeing how the barbecue is made.

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