Daniel Vaughn, Author at Texas Monthly – Page 14 of 47

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.

Brisket at the 2017 Texas Monthly BBQ Fest.

BBQ News Roundup: Sausage Tips from the Master, Tootsie Goes on TV, and the BBQ Fest is Almost Here

Oct 26, 2018 — By Daniel Vaughn

Plus: Wales needs to calm down about its barbecue, but New Zealand knows how it to bring it.

Smoke sessions garlic parmesan ribs

Smoke Sessions Offers One of the Wildest Bites of Barbecue Around

Oct 24, 2018 — By Daniel Vaughn

The Royse City joint brings smoked meat and cheese together with its garlic parmesan ribs, served on Fridays only.

1775 Texas Pit BBQ

1775 Texas Pit BBQ in College Station Is a Family Affair

Oct 19, 2018 — By Daniel Vaughn

As Brad Doan smokes the meats, his mom, Belinda, makes tasty sides—and, if you’re lucky, dessert.

Aaron Franklin of Austin’s Franklin Barbecue lets Southern Smoke co-founder and curator Chris Shepherd sample some of his brisket during the event that raised $425,000 for charity on September 30, 2018 in Houston.

BBQ News Roundup: Secret Barbecue Menus, an MLB Pitmaster, and Running a Barbecue Joint While Pregnant

Oct 11, 2018 — By Daniel Vaughn

Plus: Making barbecue indoors and a $5 million offer.

Plant-based brisket

We Tried the Vegan Brisket at Rice University

Oct 10, 2018 — By Daniel Vaughn

Prepare your plate for "plant-based" meat.

chicken on the grill at Pollos la Pullita

Try Crispy, Wood-Fired Chicken at Pollos La Pullita

Oct 9, 2018 — By Daniel Vaughn

José Vega brings his adobo seasoning recipe—and his rotisserie design—from his hometown in Mexico to three locations around the DFW area.

Take a First Look at Aaron Franklin’s Steak Cookbook

Oct 9, 2018 — By Daniel Vaughn

In April, the pitmaster and Jordan Mackay will follow up their barbecue best-seller with recipes and tips for grilling their favorite cuts.

James Jackson stands next to a pile of Lockhart post oak wood.

Mad Jack’s: A Taste of Lockhart in New Mexico

Oct 5, 2018 — By Daniel Vaughn

Tired of used cars and small-town bureaucracy, James Jackson closed his food truck in the barbecue capital of Texas and went out of state.

BBQ News Roundup: Barbecue Bans, the Legacy of Black Pitmasters, and DIY Sausage-on-a-Stick

Sep 27, 2018 — By Daniel Vaughn

Plus: The similarities between barbecue and golf, and Texas ag commissioner candidates guessing brisket weights.

An array of tacos from Tex-Mex BBQ Tuesday at Brotherton's Black Iron Barbecue

Brotherton’s Black Iron Barbecue Brings Tasty Classics and Inventive Dishes to Pflugerville

Sep 27, 2018 — By Daniel Vaughn

The joint has been so successful that they're bringing the three-meat plate to another outpost in Round Rock in October.