Daniel Vaughn, Author at Texas Monthly

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.

The Smoke Stack pizza at Roast Social Kitchen, with Da Kine Pie in the background

BBQ

Try Smoked Brisket Pizza at Roast Social Kitchen in Tyler

Nov 15, 2018 — By Daniel Vaughn

For his second restaurant, Stanley's pitmaster Nick Pencis indulged his passion for pizza.

BBQ

Pair Your Barbecue Sandwich With a Drive Around a Race Track at the New BBQ on the Brazos

Nov 14, 2018 — By Daniel Vaughn

The BBQ Top 50 joint has reopened, now offering one of the most unique barbecue meal experiences in Texas.

Brisket sides and a Pig Apple sandwich at Brendyn's BBQ in Nacogdoches

BBQ

Find Craft Brisket at Brendyn’s BBQ, the First Food Truck in Nacogdoches

Nov 12, 2018 — By Daniel Vaughn

Pitmaster Brendyn Todd serves up barbecue sandwiches and smoky brisket from the oldest town in Texas.

Juicy brisket from The Slow Bone in Dallas

BBQ

How to Keep Brisket Juicy

Nov 8, 2018 — By Daniel Vaughn

Nobody likes dry brisket. Nobody should serve it, either.

Tacos from BBQ on the Brazos in Cresson.

BBQ

BBQ News Roundup: BBQ Town Halls, Sauce’s Comeback, and a Barbecue Joint Run By Nudists

Nov 8, 2018 — By Daniel Vaughn

Plus: Wine with barbecue and a pit fit for a whole cow.

Podcasts

Fire & Smoke: BBQ Fest 2018 Preview

Nov 2, 2018 — By Daniel Vaughn

Miguel Vidal of Valentina's Tex-Mex BBQ in Austin provides a preview of his dish at the Texas Monthly BBQ Fest, and we discuss how his San Antonio upbringing informs his current Tex-Mex BBQ menu.

restaurant exterior of Pinche Gringo BBQ

BBQ

Pinche Gringo BBQ Offers Texas-Style ’Cue and Sides in Mexico City

Oct 30, 2018 — By Daniel Vaughn

Dan DeFossey has brought brisket from the RGV to CDMX.

The plant-based brisket served at Rice University, sliced and on a slider bun.

Podcasts

Fire & Smoke: Plant-Based (Don’t Call It Vegan) Brisket

Oct 29, 2018 — By Daniel Vaughn

At Rice University, there's a little less meat in the dining halls because the chefs have embraced plant-based meat substitutes, including their own version of vegan barbecue brisket.