Hollis and Betty Dean first made it onto the top 50 barbecue list 21 years ago. Now, their grandson serves up classic Dean family recipes—with impressive new twists.
Cole Fullwood smokes the briskets in Roscoe, while wife Amanda smokes everything else at their newer joint, in Snyder.
Why, yes, you can put a whole brisket directly onto a hot griddle.
Isaac Arellano grew up at Hwy 84 Service, where he now serves up BBQ tacos and brisket.
Andrew and Jewel Hill strike out to bring juicy, thick-cut pork ribs and tender pork belly to Levelland.
Aaron and Christina Rejino put everything on the line for their Olton food truck, and their passion pays off in delicious food.
Sam Greenberg’s family has been smoking turkeys the old-fashioned way since 1939 in Tyler. He continues the tradition at Greenberg Smoked Turkeys.
Plus, what happens when a glowing review shuts down a burger joint.
The most delicious trend in smoked meats combines Texas’s two favorite food groups in exciting ways.
For his second restaurant, Stanley's pitmaster Nick Pencis indulged his passion for pizza.
The BBQ Top 50 joint has reopened, now offering one of the most unique barbecue meal experiences in Texas.
Pitmaster Brendyn Todd serves up barbecue sandwiches and smoky brisket from the oldest town in Texas.
Nobody likes dry brisket. Nobody should serve it, either.
Plus: Wine with barbecue and a pit fit for a whole cow.
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.
Dan DeFossey has brought brisket from the RGV to CDMX.
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.
Plus: Wales needs to calm down about its barbecue, but New Zealand knows how it to bring it.
The Royse City joint brings smoked meat and cheese together with its garlic parmesan ribs, served on Fridays only.
As Brad Doan smokes the meats, his mom, Belinda, makes tasty sides—and, if you’re lucky, dessert.
Plus: Making barbecue indoors and a $5 million offer.
Prepare your plate for "plant-based" meat.
José Vega brings his adobo seasoning recipe—and his rotisserie design—from his hometown in Mexico to three locations around the DFW area.
In April, the pitmaster and Jordan Mackay will follow up their barbecue best-seller with recipes and tips for grilling their favorite cuts.
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.
Plus: The similarities between barbecue and golf, and Texas ag commissioner candidates guessing brisket weights.
The joint has been so successful that they're bringing the three-meat plate to another outpost in Round Rock in October.
Find excellent chicken-fried steak, buttery cornbread, and a unique pineapple cream pie in Fort Worth.
Once you try topping your BBQ with kimchi, it’s hard to go back to just dill pickle chips and onions.
Abraham Franks finds his true calling as a pitmaster in Ovilla after a stressful career in Vegas.
Podcast: At Momma Jean’s BBQ in Lampasas, owner and pitmaster Johnny Walker carries on his family’s barbecue legacy.
Plus: Tootsie enters the BBQ Hall of Fame and ribs make it onto TV.
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.
Valentina's is known for serving barbecue in tortillas. But for its newest addition, pitmaster Miguel Vidal looked to the Spanish bocadillo.
It’s not the meal you’d find at Franklin Barbecue. That’s not a bad thing.
Plus: LeRoy and Lewis brings Korean barbecue to Austin's downtown farmer's market starting this weekend.
Stop in at the Forest Hill barbecue joint for smoky ribs and brisket-stuffed baked potatoes.
'Austin American-Statesman' food critic Matthew Odam defends his recent article questioning the quality of the smoked brisket in Lockhart.
The secret lies in an old barbecue trick.
The exhibition, featuring memorabilia from barbecue joints across the country, offers an educational experience as well as a nostalgic one.
Meet the passionate welders who are building these big beauties for pitmasters in the state and around the world.
Plus: Eating brisket at Franklin is ranked as one of the ten best food experiences in the world. But we knew that already.
Despite Attorney General Ken Paxton’s advice, the agriculture commissioner won’t let go of barbecue scale enforcement.
There are slim pickings for quality barbecue in the capital, but pitmaster Rob Sonderman doesn't disappoint.
At a food truck in Waco, married pitmasters offer unusual takes on Texas barbecue, like a pesto-stuffed smoked turkey breast.
The dish isn't Texan, or Californian, or Korean, but it tastes familiar to all barbecue fans.
Get ready for ribeye steak, smoked lamb meatloaf, and kangaroo loin.
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.
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.
To offer forks and sauce, Kreuz Market had to break with a century-old policy.
