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
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.
Answers to your questions about our Top 50 Barbecue Joints list, including why Smitty's didn't make the list.
Mark your calendar, and start your fasting now. The Texas Monthly BBQ Festival is on . . .
Robert Sietsema, the Village Voice's food critic, thinks New York can now be considered a "'cue capital." Isn't that cute?
Daniel Vaughn's top picks for where to get good BBQ in NYC. (And a few places one should avoid.)
The fourth installment from Daniel Vaughn, whose tastebuds took him to Brisketlab in New York City.
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 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.