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.
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
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.
Mum Foods Pastrami
You'll find the best pastrami in the state on weekends only at three Austin farmers markets.
The Best Wurst Christmas Tree Ever
Move over, fruitcake. Turn sausage into the hallmark of your next holiday party.
With a Battle Over Barbecue, the Ag Commissioner’s Race is Officially a Food Fight
What could follow Nutella banana crepes? A "war on Texas BBQ."
Barbecue and Chili Come Together in an Easy Recipe
The perfect Frito pie awaits! Skip hours of cooking time by bringing home the brisket (and a few other key ingredients) from your favorite BBQ joint.
Belgium’s Take on Texas Barbecue
Black Smoke in Antwerp and Holy Smoke in Brussels are both Belgian tributes to Texas barbecue—but they couldn't be more different.
Automated Beef Grading Hits a Snag, Causing a Dip in Prime Grade Beef Supply
It turns out that the camera might add ten pounds (or something like that).
A Texas Pitmaster Makes Forbes’s 30 Under 30 List
Of course the first barbecue aficionado to make Forbes 30 Under 30 is from Texas.
Aaron Franklin and Tyson Cole Join Forces at Loro
Aaron Franklin, Tyson Cole, and Jack Yoss come together to form a culinary dream team.
How Pioneering Pitmaster Etta Randall Conquered a Lawless Boomtown With Barbecue
In 1926 Etta Randall, a young black woman from deep East Texas, set off for a lawless boomtown in the Panhandle, where she found unexpected success not in the oil fields but in an old concrete pit.
Chatting With Aaron Franklin After the Fire
Franklin Barbecue—arguably the most famous barbecue joint in the world—was hit by a major fire that destroyed its pit room and damaged other parts of the building. We chatted with co-owner Aaron Franklin about life after the fire.
