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.
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
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).
The True Story of the Legendary Sam’s Bar-B-Que
Tracing the history of the East Austin institution, which has survived two fires, a gentrification buyout offer, and Midland.
The Red Rocket Hot Dogs at La Barbecue Are Out of This World
Inspired by a childhood favorite, the wieners are a welcome addition to the menu of the Austin joint, especially when served with chili.
Is Texas Ready for a Joint Like Complete Beef Barbecue?
With the traditional supply chain in crisis, here’s a radical plan for a new way forward. (With one big catch).
BBQ News Roundup: Meat-Cutting Robots and 3D-Printed Steak
Plus: Cananda misunderstands Texas barbecue.
Two Great New Barbecue Joints Refuse to Be Knocked Out
Goldee's and Hurtado, which both opened just weeks before the pandemic closures in March, could be game-changers for the North Texas scene.
Vaqueros Texas Bar-B-Q Serves a Bold New Version of Tex-Mex Barbecue
Don't miss the brisket birria taco at this trailer, which sets up on Saturdays at a brewery in Grapevine.
Why We Should Support Old-school Joints Like Meshack’s Bar-Be-Que Shack
Although craft smoked meats are wonderful, there's nothing like eating ribs at a traditional Texas barbecue spot. And they are getting harder to find.
BBQ News Roundup: Get That Brisket To Go This Fourth and Learn More About American Barbecue
Plus: Subway's Pitmaster Ramone gets a shout-out from his boss at Sadler's.
Louie Mueller Barbecue Is Back
The legendary Taylor restaurant has adapted to the coronavirus era with an abbreviated menu, larger outdoor patio, and other changes.
BBQ News Roundup: Nearly 25,000 American Meatpacking Workers Have Had the Coronavirus
Plus, we celebrate pioneering black pitmasters on Juneteenth.
Greg Gatlin on Juneteenth, Black Lives Matter, and Being a Black Pitmaster in Texas
“I always just hope that it’s a well-rounded story that we’re telling," the Houston chef says.
A Century Ago, an Intense Barbecue Rivalry Pitted El Pasoans Against One Another
It was most likely the first Texas barbecue dispute to end up in court.
Backyard ’Cue Course: How to Dominate Your Home Smoker
Four of the state’s best pitmasters share their tips.
BBQ News Roundup: Supporting Black Pitmasters and Mourning Louisville’s David McAtee
Plus: Houston gets a new barbecue joint.
At Zoli’s, Smoked Brisket Lasagna Is a Revelation
The beloved pizza eatery gets creative with the rest of its menu.
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.