Plus, families grilling in the cold, gas-station barbecue recommendations, and a poorly timed opening week.
Articles by Daniel Vaughn
Feb 12, 2021 — By Daniel Vaughn
Come for the meat, but stay for the key lime pie, two-layer chocolate caramel cake, and massive cookies.
Feb 11, 2021 — By Daniel Vaughn
You’ll need a nap after the loaded sandwiches, stuffed baked potatoes, and more from this family-owned spot.
Feb 5, 2021 — By Daniel Vaughn
One of television’s favorite pitmasters has signed on to Preserve the Pit, a fellowship that hopes to continue the legacy of Black barbecue.
Feb 1, 2021 — By Daniel Vaughn
The New Orleans–inspired dish is available every day except Sunday, when Mitch Davis preaches at the local Baptist church.
Jan 26, 2021 — By Daniel Vaughn
This surprising barbecue dish is taking over local menus—and it's so good, our barbecue editor developed his own recipe.
Jan 21, 2021 — By Daniel Vaughn
Plus, Snow's reopens, Killen's expands, and an honest pitmaster job posting.
Jan 19, 2021 — By Daniel Vaughn
Tomball's Tejas Chocolate & Barbecue is one of the best smoked-meat joints in the state, but it pours its heart into its bean-to-bar confections.
Jan 16, 2021 — By Daniel Vaughn
Smoked turkey legs have broken out of the State Fair and onto menus across the state.
Jan 14, 2021 — By Daniel Vaughn
One secret is pitmaster Pedro Garcia, who started at Big Al's as a dishwasher over 40 years ago.
Jan 7, 2021 — By Daniel Vaughn
Plus, Houston’s most anticipated restaurant openings for 2021, Fidel Castro in a cowboy hat, and the end of #BrisketGate.
Dec 31, 2020 — By Daniel Vaughn
Hint: “Trim all visible fat."
Dec 23, 2020 — By Daniel Vaughn
Plus, mask shirkers in Abilene and Greg Abbott's shocking barbecue tab.
Dec 11, 2020 — By Daniel Vaughn
The Fort Worth joint is now serving Wagyu brisket on a biscuit from you'll never guess where.
Dec 10, 2020 — By Daniel Vaughn
A warning from the National Restaurant Association. Plus, Austin kicked off its annual 12 Days of Smoked Meat.
Dec 4, 2020 — By Daniel Vaughn
Mechanic turned pitmaster Randy Estrada and his wife Tessa created a menu of uniquely flavored meats and sides at the Creedmoor truck.
Nov 28, 2020 — By Daniel Vaughn
Jordan Jackson once ran the pits at one of the best joints in the state—Bodacious Bar-B-Q, in Longview—but he says the drinking and the pressure were too much. Now he’s working for Aaron Franklin as he starts to rebuild his life.
Nov 27, 2020 — By Daniel Vaughn
The Del Valle truck serves a well-executed barbecue menu, and its owners are hoping this is just the start.
Nov 25, 2020 — By Daniel Vaughn
Plus, pork processing plant managers behaving badly and $2,000 brisket.
Nov 19, 2020 — By Daniel Vaughn
The Austin trailer is serving up a small, focused menu after narrowly escaping a pandemic-induced closing in April.
Nov 16, 2020 — By Daniel Vaughn
The first bite of one of Trey Felton’s cold-smoked, dry-aged ribeyes made our barbecue editor laugh with joy.
Nov 12, 2020 — By Daniel Vaughn
A fire at the meat processing plant means no turkey for 200,000 customers. Plus, Feges in Houston now ships nationwide.
Oct 29, 2020 — By Daniel Vaughn
Plus, our very own BBQ Fest culminates in a virtual backyard barbecue this Sunday.
Oct 23, 2020 — By Daniel Vaughn
Kevin Mason has gone from selling his house-made links out of a patrol car to running an impressive joint in Houston.
Oct 15, 2020 — By Daniel Vaughn
The connections we make with some barbecue restaurants go way beyond brisket and chopped beef sandwiches.
Oct 15, 2020 — By Daniel Vaughn
Hays Co. Bar-B-Que in San Marcos is for sale. Plus, Neely’s in Marshall closes after 93 years.
Oct 12, 2020 — By Daniel Vaughn
The Fulshear restaurant and meat market has spectacularly juicy smoked turkey, excellent sausage, and a peppery house-made mustard. Just don't go on a Tuesday.
Oct 1, 2020 — By Daniel Vaughn
Plus: Texas A&M scientists used eye-tracking tech to help 1775 BBQ in College Station design a new menu.
Sep 25, 2020 — By Daniel Vaughn
Plus: Feges BBQ's recipe for smoked sweet potatoes in beef fat.
Sep 18, 2020 — By Daniel Vaughn
Plus: Look for a new hot dog cart from La Barbecue.
Sep 10, 2020 — By Daniel Vaughn
The founders of BioBQ are designing a real-meat version of the Texas barbecue favorite—no animal slaughter required.
Sep 3, 2020 — By Daniel Vaughn
Plus: a 17-year-old barbecue prodigy.
Sep 2, 2020 — By Daniel Vaughn
The suitcase-size Nomad grill is pricey, but founders John Veatch and Cam Leggett are betting that consumers will pay more for quality.
Aug 26, 2020 — By Daniel Vaughn
At J Leonardi’s, he smokes meat the way his uncle taught him in the former freedmen’s town of St. John Colony.
Aug 21, 2020 — By Daniel Vaughn
Brix Barbecue founder Trevor Sales grew up in the Midwest and fell in love with Texas barbecue after moving here in 2017.
Aug 20, 2020 — By Daniel Vaughn
Plus: are we ready for lab-grown barbecue?
- 13 Curses to Mutter Against Ted Cruz While You Boil Snow to Drink
- What Went Wrong With Texas’s Main Electric Grid and Could It Have Been Prevented?
- El Paso Heeded the Warnings and Avoided a Winter Catastrophe
- The Texas Blackout Is the Story of a Disaster Foretold
- One of Texas’s Busiest Plumbers Explains What to Do if Your Pipes Burst