BBQ News Roundup: How Texas Joints Are Surviving the Deep Freeze
Plus, families grilling in the cold, gas-station barbecue recommendations, and a poorly timed opening week.
Daniel Vaughn is the author of The Prophets of Smoked Meat: A Journey Through Texas Barbecue, the coauthor of Whole Hog BBQ: The Gospel of Carolina Barbecue, and the barbecue editor at Texas Monthly. He has traveled the world sampling smoked meats at over 1,800 barbecue joints, most of which are in Texas.
Articles by Daniel Vaughn
How Dr Pepper Helped Me Feel at Home in Texas
When I was growing up, Dr Pepper was a rare indulgence. Now it’s a reminder of how far I’ve come.
Oak’d BBQ May Just Have the Best Desserts in Texas
Come for the meat, but stay for the key lime pie, two-layer chocolate caramel cake, and massive cookies.
The Original K&K Bar-B-Que Gave Its Owner a Heart Attack. Now, the Corsicana Joint Is Back.
You’ll need a nap after the loaded sandwiches, stuffed baked potatoes, and more from this family-owned spot.
Kevin Bludso Is Ready to Mentor the Next Generation of Pitmasters
One of television’s favorite pitmasters has signed on to Preserve the Pit, a fellowship that hopes to continue the legacy of Black barbecue.
BBQ News Roundup: Welcome to BBQ University
New schools are offering multiple ways to learn how to be a pitmaster, plus a rocket scientist’s take on barbecue.
The Fried Rib Tips Are Sacred at Mitch’s Corner Stop
The New Orleans–inspired dish is available every day except Sunday, when Mitch Davis preaches at the local Baptist church.
Fort Worth Pitmasters Have Perfected Smoked Chicken Salad
This surprising barbecue dish is taking over local menus—and it's so good, our barbecue editor developed his own recipe.
Recipe: Confit Smoked Chicken Thighs
This low and slow cooking technique locks in smoky flavor and juicy, tender meat.
BBQ News Roundup: West Texas Gets Barbecue on the School Bus
Plus, Snow's reopens, Killen's expands, and an honest pitmaster job posting.
What Brisket and Chocolate Have in Common (Besides Being Delicious)
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.
Turkey Legs Smothered in Mac and Cheese Are the Latest, Greatest Texas Trend
Smoked turkey legs have broken out of the State Fair and onto menus across the state.
How Big Al’s Smokehouse Is Ensuring Its Barbecue Comfort Food Survives the Pandemic
One secret is pitmaster Pedro Garcia, who started at Big Al's as a dishwasher over 40 years ago.
BBQ News Roundup: A McKinney Staple Forced to Close
Plus, Houston’s most anticipated restaurant openings for 2021, Fidel Castro in a cowboy hat, and the end of #BrisketGate.
Why the Texoma Region Is Worth a Barbecue Tour
From brown gravy sauce to pecan pie with brisket, joints from Denison to Gainesville provide lots of solid (and surprising) options.
Dallas’s Back Country BBQ Community Is Helping a Pitmaster in Need
Plus, mask shirkers in Abilene and Greg Abbott's shocking barbecue tab.
My Favorite Texas BBQ Bites of 2020
Even in 2020, Texas managed to turn out superlative barbecue. Our barbecue editor picks his favorite bites of brisket, spare ribs, sausage, and more, from all across the state.
Derek Allan’s BBQ Proves Brisket Belongs on a Biscuit
The Fort Worth joint is now serving Wagyu brisket on a biscuit from you'll never guess where.
BBQ News Roundup: Massive Closures Are Coming for ’Cue Joints
A warning from the National Restaurant Association. Plus, Austin kicked off its annual 12 Days of Smoked Meat.
Estrada’s Texas Barbecue Serves a Guisada Breakfast Taco That’ll Last You Through Lunch
Mechanic turned pitmaster Randy Estrada and his wife Tessa created a menu of uniquely flavored meats and sides at the Creedmoor truck.
A Celebrated Pitmaster on His Long Road to Recovery
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.
Henry’s Barbecue Is a Small Food Truck With Big Dreams and a Great Burger
The Del Valle truck serves a well-executed barbecue menu, and its owners are hoping this is just the start.
BBQ News Roundup: Last-Minute Thanksgiving Tips for Smoking a Turkey
Plus, pork processing plant managers behaving badly and $2,000 brisket.
Holiday Gift Guide: For the Backyard BBQer
Equipment, accessories, and treats for the home barbecue chef in your life.
The JNL Trailer Serves Up Old-school Barbecue and Community Spirit
The Austin trailer is serving up a small, focused menu after narrowly escaping a pandemic-induced closing in April.
Thorndale Meat Market’s Dry-Aged Steak Is an Experiment in Funk
The first bite of one of Trey Felton’s cold-smoked, dry-aged ribeyes made our barbecue editor laugh with joy.
BBQ News Roundup: Thanksgiving Tragedy at Greenberg Smoked Turkeys
A fire at the meat processing plant means no turkey for 200,000 customers. Plus, Feges in Houston now ships nationwide.
BBQ News: A Very Bad Take About Barbecue in America
Plus, our very own BBQ Fest culminates in a virtual backyard barbecue this Sunday.
It’s Always a New Menu at Blood Bros. BBQ
The Houston barbecue joint keeps regulars on their toes with an ever-changing menu that calls on Hawaiian, Chinese, and Texan flavors.
A Former Police Officer Finds His Calling With Lonestar Sausage & BBQ
Kevin Mason has gone from selling his house-made links out of a patrol car to running an impressive joint in Houston.
I’ll Be Missing ’Cue: Saluting Joints That Are Gone but Not Forgotten
The connections we make with some barbecue restaurants go way beyond brisket and chopped beef sandwiches.
BBQ News Roundup: Want to Buy a Top 50 Barbecue Joint?
Hays Co. Bar-B-Que in San Marcos is for sale. Plus, Neely’s in Marshall closes after 93 years.
Dozier’s Has Been Making Traditional Texas Barbecue for 63 Years. Under New Pitmaster Jim Buchanan, It’s Even Better.
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.
BBQ News Roundup: A Fort Worth Restaurant’s New Online “Meat Locker” Sells Brisket to Smoke at Home
Plus: Texas A&M scientists used eye-tracking tech to help 1775 BBQ in College Station design a new menu.
Recipe: Smoked Turkey Legs
In honor of the State Fair of Texas, here’s how to enjoy these annual treats at home.
Most Restaurants Trash Their Leftover Fat. This Houston Barbecue Joint Made it a Signature Item
Plus: Feges BBQ's recipe for smoked sweet potatoes in beef fat.
Blue Moon BBQ Is Back
The owners of the Hearne restaurant had planned to stay closed permanently, but reconsidered after hearing from loyal customers.
BBQ News Roundup: John Mueller Has a New Joint, and Chris Shepherd and Aaron Franklin Have a New Beer
Plus: Look for a new hot dog cart from La Barbecue.
Recipe: Smoked Lamb Shoulder
A simple recipe is all it takes when you use Texas pasture-raised lamb.
Bidding Adieu to Peggy Sue BBQ
The nostalgic Dallas restaurant was where I first fell in love with Texas barbecue.
Two Austin Women Hope to Build the First Lab-Grown Brisket
The founders of BioBQ are designing a real-meat version of the Texas barbecue favorite—no animal slaughter required.
Barbecue News: To-Go Tailgate Kits and the Return of Kerlin’s
Plus: a 17-year-old barbecue prodigy.
Most Portable Grills Don’t Last or Aren’t Truly Portable. A Dallas Start-up Aims to Change That
The suitcase-size Nomad grill is pricey, but founders John Veatch and Cam Leggett are betting that consumers will pay more for quality.
Recipe: Bone-in Pork Loin
With some advice from Roy Perez of historic Kreuz Market, I smoked a delicious dinner that couldn’t have been easier.
East Austin Pitmaster Jerome Faulkner Is Carrying on His Family’s Barbecue Legacy
At J Leonardi’s, he smokes meat the way his uncle taught him in the former freedmen’s town of St. John Colony.
This Fort Worth Barbecue Trailer Stands Out for Its Superb Brisket, Creative Sides, and “Dank Sauce”
Brix Barbecue founder Trevor Sales grew up in the Midwest and fell in love with Texas barbecue after moving here in 2017.
BBQ News Roundup: ‘Chef’s Table’ Features Tootsie Tomanetz
Plus: are we ready for lab-grown barbecue?
The Better Beef Buying Guide
A growing number of independent specialty shops around the state offer tightly curated selections from local producers.
A Barbecue Family’s Final Farewell
The butcher shop and barbecue joint, more than a century old, is finally shutting down (but not before giving us its mop sauce recipe).