At Zoli’s, Smoked Brisket Lasagna Is a Revelation
The beloved pizza eatery gets creative with the rest of its menu.
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.
Articles by Daniel Vaughn
Aaron Franklin Will Be the Next Texan to Join the Barbecue Hall of Fame
The honor comes as his business struggles to break even during the pandemic.
A Taste Test of Unusual Texas Barbecue Sauces
Eight different brands, all available for shipping, show the variety and the depth of what you can get around the state.
BBQ News Roundup: Don’t Mess With Brisket
Plus: coronavirus surcharges, the pork crisis, and the inevitable branded masks.
How I Made Smoked Skirt Steak Fajitas, Three Ways
For my experiment, I used a beer marinade from Valentina's, a kalbi-style marinade from Roy Choi, and a simple rub.
How to Stretch Your Barbecue
As meat prices skyrocket, we share seven ideas for how diners and restaurants alike can make brisket, ribs, and sausages last longer.
As World War II Meat Shortages Loomed, a Texas Town Hosted a Hell of a Barbecue Rivalry
In 1942, the women of Borger protested their exclusion from the town’s barbecue cook-offs. Then a mysterious challenger emerged.
How to Cook Smoked Tri-Tip
An underrated cut of meat, tri-tip is a practical (and delectable) choice as beef prices skyrocket.
Where Have All the Briskets Gone?
Texans are about to pay the price for living in the beef state.
BBQ News Roundup: James Beard Awards, Meat Shortages, and Restaurant Reopenings
Plus: please stop wringing out the brisket.
Why Some Texas Restaurants Will Reopen Friday—And Why Others Won’t
Favorite eateries, including barbecue joints and taquerias, have had to make big decisions—and quickly—since the governor's announcement Monday.
Tejas Chocolate & Barbecue Is Still Innovating
Business has been slower during the pandemic, leaving co-owner Scott Moore with extra time. He used it to create original new dishes.
Dallas Restaurants Band Together to Feed First Responders—and Pay Food Workers
Started by the pitmasters at Pecan Lodge, the Dinner Bell Foundation will deliver 2,300 meals on Friday alone.
BBQ News Roundup: Donations, Temporary Closings, and Reopenings Across the State
Plus: A recipe for smoked brisket on a charcoal grill in response to our challenge.
In the Heart of Texas Oil Country, Pody’s BBQ Is Determined Not to Go Bust
As his oil field customer base disappears and brisket shipments decline, pitmaster Israel "Pody" Campos is relying on lessons learned from the past to help weather the pandemic.
BBQ News Roundup: Where to Find Takeout, Who Is Giving Back, and Which Places Are Closed for Now.
Plus: They're back! Joints that have reopened in some capacity.
A Week From Turning 85, Tootsie Tomanetz Misses Her Barbecue Family
The legendary Snow's pitmaster is still cooking barbecue for shipping, but the best joint in Texas has been closed to customers for a month.
How to Have Barbecue (and Future Barbecue) Shipped to Your Door
A roundup of Texas joints and meat suppliers that can send you smoked meat as well as meat for you to smoke yourself.
Brisket Country Works With Joints on T-Shirts, Logos, and More
A barbecue-loving graphic designer launches a site to sell merchandise to support Texas 'cue.
Barbecue Strategy: Miller’s Smokehouse Becomes a Grocery Store
Dusty Miller’s background as an accountant led him to stock up on home essentials to keep his staff employed before the coronavirus crisis hit Belton.
Barbecue Joint Owners Grapple With Payroll Relief
The problematic launch of the $349 billion relief program has small-business owners scrambling to figure out the rules.
BBQ News: Where to Get Barbecue for Easter
For this special edition of our biweekly roundup, we look at what joints are doing this weekend.
Barbecue Strategy: Brett’s Backyard Bar-B-Que Puts Rockdale First
Pitmaster Brett Boren lowers prices, adds kid-size sandwiches, and plans to make it easier for pickup even after the pandemic subsides.
Barbecue Strategy: The Austin Edition, With La Barbecue, Valentina’s, and Franklin
How three of the city's most popular and beloved joints are trying to stay afloat during the pandemic.
Barbecue Strategy: Evie Mae’s Barbeque Puts Its Old Truck Back in Action
The Wolfforth joint turns its parking lot into a huge drive-through, complete with a forklift menu on butcher paper.
BBQ News Roundup: Updates on Joints Across the State
Plus: Trying to get Texas barbecue into Louisiana.
Barbecue Strategy: LeRoy and Lewis Barbecue Keeps Those Creative Juices Flowing
The groundbreaking South Austin trailer is offering virtual classes and some menu additions (and goes viral with a blindfolded-brisket-trimming video).
Barbecue Strategy: Smokey John’s Has Overcome Adversity Before
The brothers behind the longtime Dallas joint are doing everything from Facebook Live chats to free delivery service to help cope during the pandemic.
Barbecue Strategy: How Roegels Barbecue Co. Is Dealing With the Pandemic
Reasonably priced family meal packs and honest emails to customers have helped this Houston joint weather the challenges.
Stranded Abroad: My Family’s Fight to Get Home During the Coronavirus Pandemic
Barbecue editor Daniel Vaughn’s long-planned family trip to Peru became a different kind of adventure when the country closed its borders: A story in three phone calls.
BBQ News Roundup: The Good, the Bad, and the Ugly
How joints are dealing with the pandemic and how you can help.
Brisket Is on Almost Everything at 225 BBQ, in Arlington
Open only on Saturdays for now, the barbecue trailer has fun with its smoked meats.
Brisket Distancing in Texas
What barbecue joints are doing across the state, from to-go orders to shipping smoked meats.
Recipe: Sous Vide Pork Steak
How to turn pork slices into a juicy steak without leaving your kitchen.
At Teddy’s Barbecue, House-Made Sausages and Tortillas Are a Tantalizing Treat
The brisket and ribs are excellent as well at Joel and Jesse Garcia’s Weslaco joint.
BBQ News Roundup: James Beard Honors, a Houston Rodeo Champ, and Sad News in Smithville
Plus: The barbecue pit so long it required an official highway escort.
T-Ghost BBQ Serves Silky, Tender Barbacoa Tacos in the Valley
Joshua and Myra Guerrero’s food truck embraces new barbecue ideas from across the state.
Franklin Barbecue Pits Begins Building Its Backyard Smokers
Aaron Franklin’s new Austin welding shop says it will get the first batch to customers by Memorial Day.
The Smoked Mollejas of Duval and Jim Hogg Counties
A trip through sparsely populated corners of South Texas reveals an unusual barbecue specialty.
Making Sausages In-House Is a Game Changer for Smoke Shack
The San Antonio joint's meat market turns out expert, flavorful links and one of the best hot dogs in Texas.
BBQ News Roundup: Houston’s Vegan Rodeo, Southside Expands Again, and R.I.P. Jim Riscky
Plus: the secrets of couples navigating the additional pressures of a barbecue partnership.
LaVaca BBQ’s Smoked Tamales Are a Unique Tex-Mex Barbecue Specialty
Lupe and Christine Nevarez’s Port Lavaca joint is a great new option for barbecue in the Coastal Bend.
Dayne’s Craft Barbecue’s “Bacon Brisket” and Sausages Are Worth the Wait
The popularity of the new Fort Worth joint at Lola’s Trailer Park is outpacing the smoker’s capacity, but you won’t regret standing in line.
Where to Find Great Surf and Turf, Barbecue Style
Fried catfish served with smoked meat is a magical combination—and harder to order than it should be.
At Po Campo BBQ, House-Made Buns Make Satisfying Sandwiches
Pitmaster-owner Brent Morrow left the oil fields behind for family and oak smoke in Hico.
Moreno Barbecue’s Brisket Is Tender and Juicy Beyond Belief
The family-run food truck is another worthy contender in the crowded Austin market.
BBQ News Roundup: Blue Moon Closes, Franklin’s Backyard Smokers, and a Barbecue Bandit
Plus, is pulled pork an invasive species of smoked meat?
La Pantera Tacos y Mas Makes Tex-Mex Comfort Food From Panther City BBQ
One of Fort Worth’s best barbecue joints now transforms into a taco shop at night.