The Spareribs at San Angelo’s RJ Bar-B-Que Hit the Sweet Spot
At the joint they’ve run since 2001, Charles and JoAnn Thomas offer a great deal for good food.
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
At Smitty’s BBQ in Brownwood, the Smoked Sausage Is a Loving Memorial
The legacy of Smith McArthur Jr., the man who built the joint from the ground up, is carried on by his children.
Pitmasters Team Up to Make B-Daddy’s BBQ Even Better
Emilio and Christi Soliz closed their beloved San Antonio joint to join forces with B.R. Anderson in Helotes.
Local Yocal BBQ and Grill Excels as Both Barbecue Joint and Steakhouse
Local Yocal is a well-known brand in McKinney. Their meat market, Local Yocal Farm to Market, has been a fixture in the suburb northeast of Dallas since it opened in 2010 selling Wagyu beef. The same beef can now be found on the menu of their…
BBQ News Roundup: Subway Punks Austin, Smoked Dallas, and a Gun-Friendly Barbecue Joint
Plus: Get your tickets now for November’s Texas Monthly BBQ Fest.
Mesquite BBQ Celebrates Sixty Years of Brisket Chop Chop Sandwiches
The longtime family business will offer special prices and giveaways at a party this weekend.
Smoke-A-Holics BBQ Is Helping to Revitalize Southeast Fort Worth
Derrick and Kesha Walker have brought phenomenal brisket, rip tips, and sweet potato pie to their old neighborhood.
A Barbecue Editor and a Taco Editor Walk Into a Taqueria….
Daniel Vaughn welcomes José R. Ralat into the Texas Monthly fold as they chat tortillas, culinary coverage, and what it’s like to have the best jobs in the world.
Buck’s Moves Its Inventive Barbecue From Houston to Galveston
And there’s much on their menu now that Jim and Colleen Buchanan have taken over a beloved restaurant on the island.
BBQ News Roundup: RIP “Smokey” John Reaves, a Top 50 Joint For Sale, and Great Chain Barbecue
Plus: Your chance to buy an Aaron Franklin backyard smoker.
Pennie’s Tex Mex Take Out Brings New Life to a Galveston Institution
Louis and Iris Moreno reopen a beloved, shuttered meat market serving barbacoa, tamales, and a full barbecue menu.
Flores Barbecue Done in Fort Worth, to Rebrand as Campo Smokehouse
Mere months after relocating from Whitney, pitmaster Michael Wyont is leaving the business.
Daddy Duncan’s Dishes Out Barbecue All Over Katy
Through collaborations with other restaurants around town, you can enjoy Sylvia and Randy Duncan’s meats any day of the week.
Los Muertos BBQ’s Brisket Puffy Taco Adds to the Tex-Mex Barbecue Trend
Former Texas state trooper Rick Muniz opted to spend his retirement days living out his dreams in a Katy food trailer.
Shoemaker’s Barbecue Is Long Gone, But Its Legacy Carries On
When you find school desks, sawdust, and pickle bars in a Texas joint, they owe a debt to what was once a Dallas lunchtime mainstay.
Brett’s BBQ Shop Serves Spectacular Brisket and Beef Ribs
Taking over a legendary Katy pit, Brett Jackson has built a new barbecue destination.
BBQ News Roundup: Tons of Bacon Burnt Ends, a Pitmaster’s Potluck, and the Politics of Bill Miller Bar-B-Q
Plus: The most creative barbecue joints in Houston.
A Texas Road Trip Inspired Australia’s Newest Barbecue Joint
Houston’s Barbecue in the Melbourne suburbs serves admirable brisket, pulled pork, and burgers.
Texas-Style Barbecue Has Arrived in Denver
Transplants bring familiar flavors of smoked brisket and beef ribs to the Mile High City.
Meat Church BBQ Supply Is a One-Stop Shop for Barbecue Newbies
Matt Pittman parlayed a reality TV appearance into a thriving Waxahachie business.
Top 5 BBQ’s Kendon Greene Stages a Comeback With KG’s Pitmaster BBQ
After the untimely demise of his DeSoto joint, he’s serving great barbecue again from a new trailer.
BBQ News Roundup: Southside Market Grows, Brisket Prices Soar, and Germans Love Texas Barbecue
Plus: a visit to Lockhart to see how custom smokers are built.
Brisket Love Barbecue & Icehouse Adds a Required Stop to Any East Texas BBQ Tour
The care that pitmaster Craig Wood takes with this Smith County joint’s high-quality smoked meats and sides makes it a worthy destination.
The K-Rigg Pressure Smoker Cooks a Ten-Pound Brisket in Two Hours
Kyle Riggen of Leander, allergic to wood smoke and boredom, is trying to invent a faster way to barbecue.
CowBurners BBQ & Taproom Brings ‘Rib Candy’ and Craft Beer to Mineola
And see if you can guess the mysterious, meaty ingredient in the joint’s special-recipe potato salad.
BBQ News Roundup: Smoked Burgers, a Meat Fight 1K, and the Valentina’s Love Story
Plus: LeRoy and Lewis’s big plans for a brick-and-mortar.
Bill Karau’s Quest for the Perfect Barbecue Smoke
Dirty smoke can ruin meat. The designer of KBQ smokers says he’s invented an easier way to ensure cleaner, sweeter smoke.
Let Your Soul Glow With SLAB BBQ’s McDowell Boneless Rib Sandwich
Inspired by the ’80s classic ’Coming to America,’ the Austin barbecue sandwich shop serves this higher quality play on the McRib.
Cowtown Brewing’s Double-Cut Smoked Pork Chop Is a Perfect Marriage of Barbecue and Beer
Get there early for this Friday lunch special from pitmaster Jordy Jordan.
Fort Worth Gets a Serious Contender With Derek Allan’s Texas BBQ
Derek and Brittany Crudgington fought hard to get their brick-and-mortar going, and the town is so lucky they did.
There’s Something Better Than Brisket at Franklin Barbecue
The Saturday-only special of beef short ribs outdoes everything else on the menu. Just be prepared to pay big bucks.
The Gospel of Texas Barbecue Is Spreading
Sliced brisket, simply but well seasoned, is winning converts in foreign lands like Kansas City and Milwaukee.
BBQ News Roundup: Bacon Burnt End Day, Smokey John’s Food Coma, and a Tex-Mex BBQ Fest
Plus, the hidden bias of brisket and barbecue’s political history.
Where to Find the Best Barbecue in New Orleans
As a culinary destination, the Big Easy isn’t famous for its smoked meats, but a host of joints serve quality brisket and pork.
The Great Northern BBQ Road Trip
An intrepid Texas barbecue editor seeks out smoked meats on a long drive from Minnesota to Ontario.
Barbecue Flatbreads Set Liberty Barbecue Apart From John Brotherton’s Other Joint
The pitmaster behind Pflugerville’s successful Black Iron Barbecue tries a new formula in Round Rock.
The Masters of Brisket Pastrami Now Have a Deli
The fermentation game is strong at farmers' market favorite Mum Foods, which opened a new space in Austin.
BBQ News Roundup: Pitmasters Spill Secrets, the Tiger Woods of Trimming, and a Smoker Bandit
Plus: Don’t forget to vote in the Texas Monthly Readers’ Choice barbecue bracket.
The Best New Barbecue Books of 2019 So Far
This year's crop of smoked-meat cookbooks includes everything from an 18th-century recipe to the latest techniques for unusual dishes.
At Alzer’s Barbeque, You’ll Find Uncommon Proteins in Addition to Great Brisket
Financial planner turned pitmaster Naser Alzer serves halal barbecue as well as quail, lamb, and Cornish hen at his Cedar Park trailer.
BBQ News Roundup: Stubb’s a Hall of Famer, a Tex-Mex Barbecue Festival, and Chefs’ Favorite Backyard Grills
Plus: The dos and don’ts of barbecue line etiquette.
Texas Legislature to Sid Miller: Back Off the BBQ Joints
A new law strips the Texas Agriculture Department’s oversight of barbecue scales. But Miller has a history of thumbing his nose at the Lege.
The Stuffed Smoked Chicken at Jube’s Smokehouse Is Worth Ordering Ahead
Patrick Joubert’s Fort Worth joint marries the Louisiana flavors of his childhood with the barbecue of his deep Texas roots.
The Heimburger Makes Heim Barbecue One of Fort Worth’s Best Burger Joints
And a new second location means you can devour this burger with brisket and bacon burnt ends much more often.
At Interstellar BBQ, the Vegetarian Sides Are as Savory as the Brisket and Sausage
The original Noble Sandwich Co. in northwest Austin has been transformed into a great barbecue joint.
Aaron Franklin Teaches a MasterClass in Barbecue
The Austin pitmaster spills seemingly all the secrets to making his phenomenal brisket in a new video series.
BBQ News Roundup: Pulled Pork’s Rise in Texas, Dickey’s Does Dubai, and Franklin’s Breakfast Tacos
Plus, Texas Tech is to competitive meat judging what Alabama is to college football.
Banger’s Goes Whole Hog With Its New Smokehouse
Thanks to a recent expansion, the Austin joint now regularly offers a Carolina barbecue pork tradition in the heart of Texas brisket country.
Old Cows Are the Newest Thing in Texas Beef
Most American steaks come from young cattle. HeartBrand, in Harwood, is trying to create a market for cuts from more mature animals.
Pork Ribs and Barbecue Sushi Are Specialties at Rusty Buckle BBQ Company
The new joint in New Caney adds to the impressive options in the Houston area.