Daniel Vaughn

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

BBQ
Hays Co. Bar-B-Que (Top 50)

Jun 1, 2017 By Daniel Vaughn

You might find yourself pulling in here after a long stretch on I-35, not expecting much. Michael and Asenette Hernandez’s place sits on the frontage road alongside other restaurants you’ve probably never heard of. But two steps inside the door, you’re hit by a flood of rich meaty aromas and…

BBQ
The Granary ‘Cue & Brew (Top 50)

Jun 1, 2017 By Daniel Vaughn

From the outside, the Granary looks like hipster barbecue. The place inhabits a remodeled nineteenth-century house across the street from the brewery building in the Pearl development, with its pricey condos and upscale bakery. Inside, the place is sheathed in dark wood paneling and lit with filament bulbs. At one…

BBQ
2M Smokehouse (Top 50)

Jun 1, 2017 By Daniel Vaughn

In 2015 Esaul Ramos left San Antonio for Austin and became the lead pitmaster at La Barbecue. Now he’s back in his hometown with a barbecue joint of his own. 2M Smokehouse opened last year and quickly gained traction. Ramos could have done a La Barbecue copycat, but he went…

BBQ
Pody’s BBQ (Top 50)

Jun 1, 2017 By Daniel Vaughn

It took the whole family to transform an abandoned laundromat into a barbecue destination. Inside you’re likely to find Pody Campos’s wife, Veronica, or his mother, Margaret Franco, tending the pits. Even his aunt, Erma Soto, helps out sometimes. They need to, because while Campos’s passion is smoking meat, he…

BBQ
Killen’s Barbecue (Top 50)

Jun 1, 2017 By Daniel Vaughn

Owner Ronnie Killen is first and foremost a chef. That training shows in sides (say yes to creamed corn), in desserts that exceed the norm (croissant bread pudding with tres leches sauce), and his restless quest for meaty perfection. One example is a recent dry-aged-brisket kick—yep, like dry-aged steaks. Not…

BBQ
The Smoking Oak (Top 50)

Jun 1, 2017 By Daniel Vaughn

After graduating from college, Mario Dominguez Jr. moved home to Mercedes, in the Rio Grande Valley, to join his family’s insurance agency. He enjoyed having his mama’s cooking once again, but he also found himself intrigued by Central Texas barbecue. After many barbecue “research” trips, he built a brick pit…

BBQ
Hutchins BBQ (Top 50)

Jun 1, 2017 By Daniel Vaughn

Four decades ago, when Tim Hutchins’s father first started serving food in far north Texas, catfish was king and his smoked meats were almost an afterthought. But along the way, the barbecue evolution happened, and now it’s tough to find a hotter ’cue operation anywhere north of Dallas. Wood-paneled walls…

BBQ
Smolik’s Smokehouse (Top 50)

Jun 1, 2017 By Daniel Vaughn

Just off Interstate 37, Smolik’s second location (the 1989 original is downtown) is worth a detour. On our stroll up to the counter, we perused vintage knickknacks and newspaper clippings lauding the proud Czech family’s history of smoking meat in South Texas since 1928. They throw some beef fat right…

BBQ
City Market; Luling (Top 50)

Jun 1, 2017 By Daniel Vaughn

The smoke room at City Market is worthy of a barbecue-lover’s bucket list. Tucked inconspicuously in the back right-hand corner of the building, its dark windows don’t let on about the meat magic happening behind them, but, boy, is it. The brisket on a recent visit was moist and flavorful,…

BBQ
Bodacious Bar-B-Q (Top 50)

Jun 1, 2017 By Daniel Vaughn

Jordan Jackson graduated from Le Cordon Bleu College of Culinary Arts, in Austin, in 2011, but he never wanted to be a chef. He moved back home to East Texas, honed his smoking chops at Stanley’s, in Tyler, and then made his move. In 2015, he took over the location…