Daniel Vaughn, Author at Texas Monthly – Page 7 of 23

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.

With a Battle Over Barbecue, the Ag Commissioner’s Race is Officially a Food Fight

Dec 19, 2017 — By Daniel Vaughn

What could follow Nutella banana crepes? A "war on Texas BBQ."

Dec 16, 2017 — By Daniel Vaughn

At the Dallas Cowboys' Star complex, the barbecue comes from California.

Barbecue chili recipe

Barbecue and Chili Come Together in an Easy Recipe

Dec 14, 2017 — By Daniel Vaughn

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.

Tender Smokehouse

Dec 8, 2017 — By Daniel Vaughn

Texas toast makes everything better at this new classic-menu spot in Celina.

BBQ News: 11/23 – 12/07

Dec 7, 2017 — By Daniel Vaughn

Smoked meat news from Texas and beyond.

Belgium’s Take on Texas Barbecue

Dec 1, 2017 — By Daniel Vaughn

Black Smoke in Antwerp and Holy Smoke in Brussels are both Belgian tributes to Texas barbecue—but they couldn't be more different.

Barbecue and Sushi Meet at Q-Shi

Nov 30, 2017 — By Daniel Vaughn

Pairing the raw and the slow-smoked.

BBQ News: 11/10 – 11/22

Nov 22, 2017 — By Daniel Vaughn

Smoked meat news from Texas and beyond.

Automated Beef Grading Hits a Snag, Causing a Dip in Prime Grade Beef Supply

Nov 22, 2017 — By Daniel Vaughn

It turns out that the camera might add ten pounds (or something like that).

Ferris Wheelers Backyard

Ferris Wheelers Backyard & BBQ

Nov 16, 2017 — By Daniel Vaughn

A thick slice of barbecusement.