At Embers Barbecue, Green Chile Steals the Show
Andrew and Jewel Hill strike out to bring juicy, thick-cut pork ribs and tender pork belly to Levelland.
Articles by Daniel Vaughn
Rejino Barbeque Is a Testament to Hard Work in Small-Town West Texas
Aaron and Christina Rejino put everything on the line for their Olton food truck, and their passion pays off in delicious food.
Fire & Smoke: Smoking Thanksgiving Turkeys, the Greenberg Family Way
Sam Greenberg's family has been smoking turkeys the old-fashioned way since 1939 in Tyler. He continues the tradition at Greenberg Smoked Turkeys.
BBQ News Roundup: Foo Fighting BBQ, Chili’s Baby Back Ribs, and a BBQ Prodigy
Plus, what happens when a glowing review shuts down a burger joint.
Tex-Mex and Barbecue Make the Perfect Couple
The most delicious trend in smoked meats combines Texas’s two favorite food groups in exciting ways.
Try Smoked Brisket Pizza at Roast Social Kitchen in Tyler
For his second restaurant, Stanley's pitmaster Nick Pencis indulged his passion for pizza.
Pair Your Barbecue Sandwich With a Drive Around a Race Track at the New BBQ on the Brazos
The BBQ Top 50 joint has reopened, now offering one of the most unique barbecue meal experiences in Texas.
Find Craft Brisket at Brendyn’s BBQ, the First Food Truck in Nacogdoches
Pitmaster Brendyn Todd serves up barbecue sandwiches and smoky brisket from the oldest town in Texas.
BBQ News Roundup: BBQ Town Halls, Sauce’s Comeback, and a Barbecue Joint Run By Nudists
Plus: Wine with barbecue and a pit fit for a whole cow.
Fire & Smoke: BBQ Fest 2018 Preview
Miguel Vidal of Valentina's Tex-Mex BBQ in Austin provides a preview of his dish at the Texas Monthly BBQ Fest, and we discuss how his San Antonio upbringing informs his current Tex-Mex BBQ menu.
Pinche Gringo BBQ Offers Texas-Style ’Cue and Sides in Mexico City
Dan DeFossey has brought brisket from the RGV to CDMX.
Fire & Smoke: Plant-Based (Don’t Call It Vegan) Brisket
At Rice University, there's a little less meat in the dining halls because the chefs have embraced plant-based meat substitutes, including their own version of vegan barbecue brisket.
BBQ News Roundup: Sausage Tips from the Master, Tootsie Goes on TV, and the BBQ Fest is Almost Here
Plus: Wales needs to calm down about its barbecue, but New Zealand knows how it to bring it.
Smoke Sessions Offers One of the Wildest Bites of Barbecue Around
The Royse City joint brings smoked meat and cheese together with its garlic parmesan ribs, served on Fridays only.
1775 Texas Pit BBQ in College Station Is a Family Affair
As Brad Doan smokes the meats, his mom, Belinda, makes tasty sides—and, if you’re lucky, dessert.
BBQ News Roundup: Secret Barbecue Menus, an MLB Pitmaster, and Running a Barbecue Joint While Pregnant
Plus: Making barbecue indoors and a $5 million offer.
Try Crispy, Wood-Fired Chicken at Pollos La Pullita
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
In April, the pitmaster and Jordan Mackay will follow up their barbecue best-seller with recipes and tips for grilling their favorite cuts.
Mad Jack’s: A Taste of Lockhart in New Mexico
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
Plus: The similarities between barbecue and golf, and Texas ag commissioner candidates guessing brisket weights.
Brotherton’s Black Iron Barbecue Brings Tasty Classics and Inventive Dishes to Pflugerville
The joint has been so successful that they're bringing the three-meat plate to another outpost in Round Rock in October.
At Lady & the Pit, Look Beyond the Barbecue for a Mouthwatering Meal
Find excellent chicken-fried steak, buttery cornbread, and a unique pineapple cream pie in Fort Worth.
Try Kimchi-Topped Brisket on Korean BBQ Saturdays at LeRoy & Lewis
Once you try topping your BBQ with kimchi, it’s hard to go back to just dill pickle chips and onions.
See If You Can Finish the Huge, Brisket-Stuffed Baked Potato at Franks Holy Smoke BBQ
Abraham Franks finds his true calling as a pitmaster in Ovilla after a stressful career in Vegas.
Fire & Smoke: Johnny Walker Shares Lessons From Momma Jean
Podcast: At Momma Jean’s BBQ in Lampasas, owner and pitmaster Johnny Walker carries on his family’s barbecue legacy.
BBQ News Roundup: Vegan Brisket, Fake Beef, and Tex-Mex BBQ
Plus: Tootsie enters the BBQ Hall of Fame and ribs make it onto TV.
Reid Guess of Guess Family Barbecue Wants to Make Waco a Barbecue Destination
With a new restaurant and an invite to the Texas Monthly BBQ Fest, the pitmaster is creating new dishes while staying true to wood-fired cooking.
At Valentina’s Tex-Mex BBQ, the La Reina Sandwich Offers a Tempting Alternative
Valentina's is known for serving barbecue in tortillas. But for its newest addition, pitmaster Miguel Vidal looked to the Spanish bocadillo.
Loro Experiments With a New Vein of Texas Barbecue, Offering Unusual Takes on Smoked Meats
It’s not the meal you’d find at Franklin Barbecue. That’s not a bad thing.
BBQ News Roundup: Texas-Style Barbecue Rules Another List, Grilling Isn’t Easy, and Corky’s Comes to Katy
Plus: LeRoy and Lewis brings Korean barbecue to Austin's downtown farmer's market starting this weekend.
Off the Bone BBQ Still Serves Some of the Most Tender Ribs Around
Stop in at the Forest Hill barbecue joint for smoky ribs and brisket-stuffed baked potatoes.
Is Lockhart Brisket Actually Overrated?
'Austin American-Statesman' food critic Matthew Odam defends his recent article questioning the quality of the smoked brisket in Lockhart.
‘Barbecue Nation’ Showcases American Lore at the Atlanta History Center
The exhibition, featuring memorabilia from barbecue joints across the country, offers an educational experience as well as a nostalgic one.
Popularity of Texas BBQ Fuels Demand for Thousand-Gallon Smokers
Meet the passionate welders who are building these big beauties for pitmasters in the state and around the world.
BBQ News Roundup: Goodbye to Freedmen’s, Hello Again to Smokey John’s, and Introducing the Watermelon Ham
Plus: Eating brisket at Franklin is ranked as one of the ten best food experiences in the world. But we knew that already.
Sid Miller Is Still Obsessed With Barbecue Scales
Despite Attorney General Ken Paxton’s advice, the agriculture commissioner won’t let go of barbecue scale enforcement.
In D.C., Head to Federalist Pig for Crispy Chicken Wings and Smoky Brisket Burnt Ends
There are slim pickings for quality barbecue in the capital, but pitmaster Rob Sonderman doesn't disappoint.
Find Surprising Versions of Classic Dishes at Helberg Barbecue
At a food truck in Waco, married pitmasters offer unusual takes on Texas barbecue, like a pesto-stuffed smoked turkey breast.
At Majordomo, David Chang’s Smoked Beef Short Rib Delights
The dish isn't Texan, or Californian, or Korean, but it tastes familiar to all barbecue fans.
Here Are the Best Barbecue Books Yet This Year
Get ready for ribeye steak, smoked lamb meatloaf, and kangaroo loin.
For Tender Brisket in East Texas, Head to Slaughter’s BBQ Oasis
Every Saturday morning, two friends from the barbecue competition circuit turn the parking lot of the Sulphur Springs Fix & Feed into a popular spot for ribs and sausage.
BBQ News Roundup: A Job Posting for Chief Grilling Officer, Brisket Pizza, and the Effects of a Barbecue Only Diet
Every other week, Daniel Vaughn compiles the latest in barbecue news and unearths a few surprises. Here’s the roundup for July 26-August 2.
Kreuz Market, the Last Sauce-Less Texas Barbecue Joint, Now Offers Sauce
To offer forks and sauce, Kreuz Market had to break with a century-old policy.
No, Franklin Barbecue Isn’t Closing—In Fact, It’s Adding a Taco Truck
Rumors claimed that the renowned barbecue joint was shutting down, but Franklin Barbecue isn’t going anywhere.
ZZQ Brings Flawless Texas Barbecue to Virginia
A home-smoked rib brought Chris Fultz and Alex Graf together in 2011. Now the couple cooks up tender brisket and peppery pork spare ribs in Richmond.
Rediscovering an Overlooked Barbecue Pioneer
In the second episode of our Fire & Smoke podcast, we explore the lasting impact of Etta Randall, a black pitmaster who served four generations of Panhandle residents.
