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
Cattleack Barbeque (Top 50)

Jun 1, 2017 By Daniel Vaughn

Every ounce of your being recoils at the idea of eating barbecue in an industrial-area strip center in north Dallas. It’s just wrong! How could it have any soul! Calm down. Walk to the end of the line and start inching along (it’s like going through airport security). Pass the…

BBQ
BBQ on the Brazos (Top 50)

Jun 1, 2017 By Daniel Vaughn

Not quite as scenic as it sounds, BBQ on the Brazos is located inside a Texaco station just off U.S. 377. Barbecue aficionados have already sniffed the joint out, though—the line was deep at nine o’clock on a weekend morning, with bleary-eyed customers ordering everything from brisket-and-egg tacos on handmade…

BBQ
Payne’s Bar-B-Q Shak (Top 50)

Jun 1, 2017 By Daniel Vaughn

Hugging the edge of Texas Highway 29, Payne’s is a true side-of-the-road joint, a turn-on-your-blinker-half-a-mile-ahead, career-off-the-road-in-a-cloud-of-dust kind of place. Once safely inside, you’ll take comfort in the wood-paneled walls, shiny picnic tables, dainty window coverings, and hospitality of Robert and Penny Payne, retirees turned pitmasters who work out of what…

BBQ
Fargo’s Pit BBQ (Top 50)

Jun 1, 2017 By Daniel Vaughn

We foolishly thought pitmaster Alan Caldwell might finally be ready to chat about the secrets of his smoking method. Ha. Caldwell said only, “You can ask . . .” and then broke into a big smile followed by silence. When we arrived, the eight or so tables were all taken,…

BBQ
Vera’s Backyard Bar-B-Que (Top 50)

Jun 1, 2017 By Daniel Vaughn

With roots in Mexico, barbacoa became a mainstay on South Texas ranches, where cowboys were hungry and cow heads were plentiful (Texans were expert at nose-to-tail eating long before it became trendy). Today, most commercial barbacoa is steamed or done in pressure cookers to comply with health codes. Vera’s time-honored…

BBQ
Truth Barbeque (Top 50)

Jun 1, 2017 By Daniel Vaughn

Truth looks too cute to be serving serious barbecue. The carefully curated interior—with its hand-lettered signs, Texas license plates, and Instagram-ready desserts—is a far cry from a no-frills meat market or a rusty roadside pit. The first bite announces the fact that youthful proprietor Leonard Botello IV has been an…

BBQ
Miller’s Smokehouse (Top 50)

Jun 1, 2017 By Daniel Vaughn

Miller’s roots are decidedly humble. They started selling sausage wraps part-time out of a meat-processing business (with a taxidermy operation in the back). A mere eight years later, after making our Top 50 list, they moved into bigger and better digs. These days they have it all: near-flawless brisket smoked…

BBQ
Valentina’s Tex Mex BBQ (Top 50)

Jun 1, 2017 By Daniel Vaughn

At the moveable feast known as Valentina’s—which still occupies a shiny truck but is headed for a brick-and-mortar home later this year—the term “fusion cuisine” has a very Texas twist. The cuisines getting fused are barbecue and tacos. Pitmaster Miguel Vidal’s fifteen-hour mesquite-smoked brisket, lush and moist, is at its…

BBQ
Terry Black’s Barbecue (Top 50)

Jun 1, 2017 By Daniel Vaughn

Twins Mark and Michael Black jumped into the barbecue business with their father, Terry, three years ago just south of downtown Austin. It didn’t take long for them to get out of the shadow of Lockhart (Terry’s brother, Kent, runs the Black’s in that city as well as two other…

BBQ
Stiles Switch BBQ & Brew (Top 50)

Jun 1, 2017 By Daniel Vaughn

You just feel good after a visit here. The super-friendly counter folks might hand you a bit of sausage or brisket to nibble. Plus, the roomy place, with beer signs and communal tables, is fun for families and groups. If you think you’ve had this style of barbecue before—heavy on…