How to Order Gristles, Links, and a Bag of Breaks
Here’s a primer to the language of African American barbecue joints in Texas.
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
Willow’s Texas BBQ is the Hot Spot Right Now in Houston
The truck by Willow Villarreal and Jasmine Barela at Big Star Bar is worth the trip by itself.
The BBQ News Roundup: More Love for Tootsie and New Life for the Shed
Plus: San Antonio's highs and lows, Loro loses a chef but adds a burger to the menu, and Moonshine U is a real thing.
Hardeman’s BBQ Is a Dallas Institution for a Reason
Says longtime pitmaster George 'Slim' Miller: 'If that meat don’t feel you, and you don’t feel that meat, ain’t nobody gonna enjoy it.'
Houston’s Burns Original BBQ is a Family—and Neighborhood—Tradition
The descendants of the late Roy Burns do the institution proud with stuffed potatoes, rib sandwiches, and other favorites.
Old-School Houston Barbecue Thrives at Ray’s BBQ Shack
With its new, larger location, this Third Ward joint’s fried seafood is just as good as its smoked meats.
Seven BBQ Joints Worth a Visit Just for Their Desserts
Where the sweet treats—from mile-high pies and masterful banana pudding to cookie sandwiches—are so tempting you might just skip the meat.
The BBQ News Roundup: BBQ Roadtrips and a Mysterious Pit Thief in Houston
Plus: barbecue summer camp, protest through barbecue, possible barbecue cannibalism, and much, much more.
Barbecue Goals: Monthly Meal Brings FC Dallas Coaches, Players Together
Assistant coach Josema Bazan cooks up recipes from his native Argentina and other countries as part of this special team tradition.
Calorie Counts and Barbecue Don’t Go Together
Now that large chains are required to post nutritional info, it’s best to look away. But there are some good options (and we don’t mean the three-bean salad).
David Chang’s ‘Ugly Delicious’ Does Barbecue Wrong
The chef's Netflix series is so thoughtful and sophisticated when talking tacos or pizza. So what gives?
The New Pustka Family Barbeque in Hutto Does Everything Right
You’ll find excellent meats and inventive sides for a bargain price at talented pitmaster Dustin Pustka’s BBQ truck.
The BBQ News Roundup: South Carolina Pitmaster Brings Home a James Beard Award
Plus: Southside Market will expand in Hutto, corn is enjoying a side-dish renaissance, and much, much more.
The Burger at LeRoy and Lewis Is Hard to Top
The Austin barbecue truck smokes and sears its patties to just the right tenderness. But don't ask for one at lunch.
Owners of Terry Black’s Barbecue Speak on the Dallas Comedy House Controversy
The Austin-based barbecue joint says an eviction notice stemmed from unheeded safety issues. The club owner says she’s fixing them.
The BBQ News Roundup, From Texas and Beyond
Sid Miller gets an answer on the Barbecue Bill, Killen’s will start taking reservations, and Plano gets a new joint.
Brisket Pastrami at New York Sub
After buying his favorite sandwich shop, owner Andrew Kelley introduces house-made pastrami to the menu.
New York Burger Tries to Bring Texas BBQ to Spain (Got It?)
Inspired by several pilgrimages to the Lone Star State, the owners of Madrid's New York Burger invited me to try their "brisquet."
The BBQ News Roundup, From Texas and Beyond
What food writers are saying about Aaron Franklin, pastrami, Davila's, and more.
Wingman Brothers Smoke House in Marble Falls
Pitmaster Cody Wingman jump-starts his new career with this appealing joint in the former Peete Mesquite home.
Momma Jean’s BBQ in Lampasas
Owner and pitmaster Johnny Walker’s no-frills menu includes tender, smoky ribs and a sauce with ”some stuff going on.”
Much-Anticipated Loro Is Open: This Bite Sums It Up
The bavette exemplifies Aaron Franklin and Tyson Cole's ambitious collaboration.
The BBQ News Roundup, From Texas and Beyond
Ruby’s pit finds a home, Micklethwait is opening in Smithville, and other headlines you need to know.
Lamb Ribs at 18th & Vine Are a Rare Treat
The Dallas barbecue joint is offering a smoked mutton rack, with an Ethiopian-inspired rub, now through Sunday.
Fry It Up at Barbecue Inn
The Houston mainstay, which opened in 1946, is deservedly famous for what comes out of the fryer. But the barbecue is good, too.
Panther City BBQ in Fort Worth
Located where Heim BBQ originally launched, this food truck at Republic Street Bar is the best new joint in the city.
Barbecue Takes Off at Bush Airport
With its meat cooked on-site and an eye-catching exhaust system, Houston's new Q is a first-class joint.
Hog Head Cheese at Patillo’s Bar-B-Q
Ready for this jelly: Pig ears provide most of the gelatin in the Beaumont restaurant's version, which is heavy on the meat.
Why Did Brooklyn Barbecue Take Over the Internet for a Day?
It started with a sad photo of brisket.
Where to Find the Best Pork Steaks in Texas
When it's on the menu at a barbecue joint, you'll want to order this underused cut. Trust us.
Smoked Brisket Chili Combines All That is Good
Two Texan treasures come together in this magical dish, but it's not always easy to find. Here's where to start.
Hot Luck Festival Reveals Lineup
Co-founder Aaron Franklin says he's excited about the four-day food and music extravaganza, happening this May in Austin.
Snow’s Pitmaster Tootsie Tomanetz Reacts to Her James Beard Semifinalist Nod
For the third time in four years, the prestigious restaurant and chef awards recognize a pitmaster.
My Quest to Conjure Up Devil Sauce
Using history as a guide—especially Frank X. Tolbert's priceless Texas reporting—I set out to create the ideal BBQ complement.
The Most Expensive BBQ Sauce in Texas
Tejas Chocolate Craftory in Tomball spends some moolah on its delicious mole. So don't look for it on the counter.
Fried Ribs at Bar-B-Q Express
Don't be fooled by appearances at this longtime Marshall joint. Herbert White's secret recipe makes Wednesdays extra special.
Koko Ramen
Quick study Cade Mercer's pitmaster background brings the smoke to this Japanese staple at his new food truck in Waco.
Big Cat BBQ
With a new smoker named Bocephus, and another on the way, the inspiring James Jones keeps improving his game in Cedar Park.
Don’t Have a Cow Over Pricey Prime-Grade Brisket
Since Franklin Barbecue opened, pitmasters have turned to the more expensive cuts of meat. And that's a good thing.
Salt Lick Co-Founder Hisako Roberts Dies at Age 104
Along with her husband, Thurman, the Hawaii native created a Texas barbecue institution more than 50 years ago.
Nelson’s BBQ
With a sandwich like the Nasty Nate and impressive barbecue, this one-man show in San Antonio has earned a loyal following.
Black Board Bar-B-Q
Write it down: This new Sisterdale joint, which does more than barbecue, picks up where the memorable Maywald's left off.
EastSide Tavern’s Tater Tots
Stuffed with brisket and cheddar, these long, crisp "potato sausages" are a revelation at Austin joint.
Best Texas BBQ Bites of 2017
Daniel Vaughn looks outside the Top 50 barbecue list for his most memorable meals of the year across the state.