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.
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
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.
Koko Ramen’s Reboot Kicks the Spice Up a Notch
Inside Waco’s Union Hall, chef Cade Mercer is bringing Guess Family Barbecue and Asian specialties together.
My Futile Search for Great Tex-Mex Ribs
One man’s strange, quixotic journey from New Braunfels to Longview.
Cherry Block’s Smoke-Kissed Gumbo Reflects the Restaurant’s Barbecue Pedigree
Tucked inside a downtown Houston food hall, the kitchen is turning out this hearty, pork-heavy dish.
BBQ News Roundup: Vegan Barbecue in Houston, 2020 Predictions, and Buck’s Closes in Galveston
Plus, a barbecue event at the Nasher Sculpture Center in Dallas.
Some Barbecue Joints Are Going Whole Hog in a Brisket State
A few Texas pitmasters are putting their own spin on a Carolina tradition.
Cooper’s Old Time Pit Bar-B-Que Has Grown a Llano Legend Into a Texas Empire
”Home of the Big Chop,” Terry Wootan’s original joint has now been joined by five other locations across the state.
Khói Is Expanding the Boundaries of What Barbecue Can Be
Brothers Don and Theo Nguyen use their Vietnamese roots to create innovative dishes as well as master the basics at their pop-ups in Houston.
The New Jack Reubie Sandwich Is Already a Hit at 407 BBQ
Melted jack cheese, Russian dressing with onions and dill pickle, and a sweet hoagie roll nicely complement the smoky, generous pastrami.
A Barbecue Missionary From Midland Serves Real BBQ in Shreveport
Harvey Clay has spent much of his adult life introducing the brisket, ribs, and sausage of his youth into smoked-meat deserts.
BBQ News Roundup: A One-Stop Barbecue Pro Shop, Chili Time in San Antonio, and a $75 Baked Potato
Plus: the most influential Austin restaurants of the last decade.
Wright on Taco Plants Barbecue Roots in a Tiny East Texas Town
Brian and Julie Wright’s restaurant and coffee shop is giving the community of Harleton a smoked meat education.
Bare Barbecue’s Savory Pork Steaks and Juicy Brisket Are a Great Value
The twice-a-month trailer has brought a whole new class of smoked meats to Cleburne.
The Best Texas BBQ Bites of 2019
Beyond the Top 50 list and the 25 best new joints, here are 16 dishes I loved this year, from beef short ribs and German potato salad to a brisket grilled cheese.
BBQ News Roundup: Corky’s Closes in Katy, BBQ Revolution Escapes to L.A., and Smiley’s Is Relocating to Roanoke
Plus: Barbecue joints wind up on some impressive year-end (and decade-end) lists.
Portland’s Eem Unites Bold Thai Flavors With Texas-Style Barbecue
It was the best meal I’ve eaten all year.
Portland Has the Best Texas Barbecue Scene Outside of Texas
Some of the brisket you’ll find in the Austin of Oregon ranks right up there with top joints in our state.
The Brisket-on-Brisket Burger Is Another Tasty Reason to Visit Davila’s BBQ
The Seguin barbecue joint is famous for its sausage, but don’t miss this surprisingly affordable sandwich.
BBQ News Roundup: Franklin’s Taco Truck, Dickey’s in Africa, and the 12 Days of Smoked Meats
Plus: Senator Ted Cruz pays off a bet with barbecue.
The Granary’s Abrupt End Doesn’t Erase Its Innovative Influence
One last supper at the San Antonio barbecue restaurant renewed my appreciation for its legacy.
John Mueller Is Back (Again) at Granger City Brewing
The scion of a Texas barbecue dynasty returns with his fourth smoked-meat venture in the past eight years.
How Hurricane Harvey Unexpectedly Revitalized Houston Barbecue Company
Forced to close for five months after the devastating storm, the joint’s owners and pitmaster committed to upping the quality of their food.
BBQ News Roundup: Smoked Duck Season, a Turkey Leg Lawsuit, and R.I.P. Vencil Mares
Plus: Central Texas stalwart Terry Black’s Barbecue arrives in Dallas.
Invented in Fort Worth, Pork Belly Burnt Ends Have Gone Global
Heim Barbecue’s magically sweet and savory cubes are fast becoming as beloved as bacon.