Articles by Daniel Vaughn
Bodacious Bar-B-Q (Hallsville)
Running a barbecue business takes everything, which is exactly why Gabriel and Kasie Ritter don't want their kids to carry on the family business.
Take a trip to BBQ Camp: What’s barbecue camp like? @gregmorago @alisoncook + @jcreidtx discuss in this week’s BBQ State of Mind podcast: https://t.co/Rf3Q33R3rA — Jody Schmal (@jodyschmal) June 7, 2017 Tales from the Pits, a new podcast about…
Stillwater Barbeque (Top 50)
“Matt’s gone to feed the governor,” Emily Hall told us on our visit. She was referring to Matt Proctor, the founding pitmaster of Stillwater, who’d been summoned to Austin to grill for a cohort of visiting Aussies. But Hall, Proctor’s twenty-year-old apprentice, handled the pit with aplomb. The beef ribs…
Evie Mae’s Pit Barbeque (Top 50)
Evie Mae’s shiny new strip-center spot has been open a little more than a year, but visitors from nearby Lubbock don’t seem to miss the food truck (conveniently, the new place is about a quarter mile from the old location). An early arrival meant we not only avoided a wait…
Flores Barbecue (Top 50)
When you see a red, white, and blue “BBQ” flag, you know you’ve arrived. Parked in a tiny patch of grass next to a hair salon, Michael Wyont’s popular trailer has been open for less than a year. On a stormy morning, we were grateful to be handed a sample…
Harris Bar-B-Que (Top 50)
A backyard warrior during his younger days in Oak Cliff, Kelvin Harris spent his downtime as a maintenance worker in an aircraft mechanic shop studying videos of the state’s barbecue masters on his phone. Eventually he opened his own place. When early critics of his otherwise stellar brisket suggested he’d…
Stanley’s Famous Pit Bar-B-Q (Top 50)
In 2009 Nick Pencis—a rock and roll drummer, two-time business-school dropout, and owner of Stanley’s—had an epiphany. He had driven all the way to Lockhart to eat at the legendary joint Smitty’s and, in his words, “to try to figure out the true meaning of barbecue.” Walking past Smitty’s floor…
Tejas Chocolate & Barbecue (Top 50)
Scott Moore and his partner, Michelle Holland, had a problem: their bean-to-bar chocolate business had a loyal following but not enough revenue. So they rented the oldest building in Tomball, roped in Scott’s brother, Greg (who just so happened to be a chef), and opened the most unexpected barbecue outfit…
Louie Mueller Barbecue (Top 50)
Many a barbecue joint is named the Shack. Louie Mueller could be the Court. Not only is its building a former basketball court/gymnasium, its place in the history of Texas barbecue is unquestionably regal. Its ownership is a dynasty—founded by Louie Mueller in 1949, passed down to his son Bobby…
Corkscrew BBQ (Top 50)
Moving into a brick-and-mortar from a cute but cramped trailer was a blessing for owners Will and Nichole Buckman. Their numbering system is a blessing for customers, who can now hang out and avoid the line. It’s pleasant inside the new digs, with touches like canning jars for light covers…
Hays Co. Bar-B-Que (Top 50)
You might find yourself pulling in here after a long stretch on I-35, not expecting much. Michael and Asenette Hernandez’s place sits on the frontage road alongside other restaurants you’ve probably never heard of. But two steps inside the door, you’re hit by a flood of rich meaty aromas and…
The Granary ‘Cue & Brew (Top 50)
From the outside, the Granary looks like hipster barbecue. The place inhabits a remodeled nineteenth-century house across the street from the brewery building in the Pearl development, with its pricey condos and upscale bakery. Inside, the place is sheathed in dark wood paneling and lit with filament bulbs. At one…
2M Smokehouse (Top 50)
In 2015 Esaul Ramos left San Antonio for Austin and became the lead pitmaster at La Barbecue. Now he’s back in his hometown with a barbecue joint of his own. 2M Smokehouse opened last year and quickly gained traction. Ramos could have done a La Barbecue copycat, but he went…
Pody’s BBQ (Top 50)
It took the whole family to transform an abandoned laundromat into a barbecue destination. Inside you’re likely to find Pody Campos’s wife, Veronica, or his mother, Margaret Franco, tending the pits. Even his aunt, Erma Soto, helps out sometimes. They need to, because while Campos’s passion is smoking meat, he…
Killen’s Barbecue (Top 50)
Owner Ronnie Killen is first and foremost a chef. That training shows in sides (say yes to creamed corn), in desserts that exceed the norm (croissant bread pudding with tres leches sauce), and his restless quest for meaty perfection. One example is a recent dry-aged-brisket kick—yep, like dry-aged steaks. Not…
The Smoking Oak (Top 50)
After graduating from college, Mario Dominguez Jr. moved home to Mercedes, in the Rio Grande Valley, to join his family’s insurance agency. He enjoyed having his mama’s cooking once again, but he also found himself intrigued by Central Texas barbecue. After many barbecue “research” trips, he built a brick pit…
Hutchins BBQ (Top 50)
Four decades ago, when Tim Hutchins’s father first started serving food in far north Texas, catfish was king and his smoked meats were almost an afterthought. But along the way, the barbecue evolution happened, and now it’s tough to find a hotter ’cue operation anywhere north of Dallas. Wood-paneled walls…
Smolik’s Smokehouse (Top 50)
Just off Interstate 37, Smolik’s second location (the 1989 original is downtown) is worth a detour. On our stroll up to the counter, we perused vintage knickknacks and newspaper clippings lauding the proud Czech family’s history of smoking meat in South Texas since 1928. They throw some beef fat right…
City Market; Luling (Top 50)
The smoke room at City Market is worthy of a barbecue-lover’s bucket list. Tucked inconspicuously in the back right-hand corner of the building, its dark windows don’t let on about the meat magic happening behind them, but, boy, is it. The brisket on a recent visit was moist and flavorful,…
Bodacious Bar-B-Q (Top 50)
Jordan Jackson graduated from Le Cordon Bleu College of Culinary Arts, in Austin, in 2011, but he never wanted to be a chef. He moved back home to East Texas, honed his smoking chops at Stanley’s, in Tyler, and then made his move. In 2015, he took over the location…
Kreuz Market (Top 50)
We didn’t see pitmaster Roy Perez and his famous muttonchop sideburns on our last visit to the Lockhart institution, but the rest was reassuringly familiar. Rows of picnic tables ushered us back to a long, hallowed hall, and we soon found ourselves in a happy haze of post oak smoke.
Cooper’s Old Time Pit Bar-B-Que (Top 50)
“Blood makes you related, but barbecue makes you family,” said the camo-clad guy to a young boy across from him at our long communal table. It was three o’clock on a Saturday, but the bare-bones place was humming like Grand Central Station, nearly every table populated by smoked-meat devotees from…
Snow’s BBQ (Top 50)
It’s early morning and the air is not yet blistering, so you roll the car windows down. You turn off the highway onto a farm road and meander through pastures and farmland, anticipation growing with every mile. Thirty minutes later you arrive in the micropolis of Lexington (population 1,200) and…
Joseph’s Riverport Bar-B-Cue (Top 50)
Riverport is a quintessential small-town barbecue joint, sitting on a corner in a charming East Texas town. After the place burned to the ground five years ago, the city rallied around owner Stephen Joseph. When he could barely make a profit in this secluded small town, the townspeople stepped up…
Roegels Barbecue Co. (Top 50)
Husband-and-wife owners Russell and Misty Roegels have been operating at this location since 2001, but three years ago they said goodbye to their Baker’s Ribs franchise and went their own way. Their hallmark is pepper—lots of it. The bark on the brisket and beef rib is a thing of black…
The Pit Room (Top 50)
The smoked meats hanging under heat lamps might remind you of a Chinese barbecue restaurant, but the Pit Room’s culinary heritage is rooted in Texas and Mexico. They even make their own tortillas here, using fat drippings from the brisket. One of the secrets of the joint’s exceptional quality is…
Pinkerton’s Barbecue (Top 50)
When you go to Pinkerton’s, you are going to Grant’s house. No, really, he lives upstairs. It’s a family affair in more ways than one, because his parents help run things too (though they live elsewhere), and his mom does the baking. The smoking technique is a bit unusual, because…
Gatlin’s BBQ (Top 50)
Pitmaster Greg Gatlin used to be a defensive back at Rice, which was no doubt good mental training for running a barbecue business. He upgraded his highly successful operation a couple of years ago from a small house to new digs with more than four thousand square feet of space.
Heavy’s Outdoor Bar-B-Que (Top 50)
The Hill Country west of San Antonio has always been something of a barbecue desert, but that may be changing as former cow towns like Hondo and Sabinal absorb a wave of urban professionals looking to become part-time gentlemen ranchers and weekend bikers. On Saturdays, the back roads are clogged…
Blue Moon BBQ (Top 50)
After driving down Old San Antonio Road for long enough to decide you’ve surely gotten lost, you’ll finally arrive at the tiny wooden building—and we do mean tiny—that belongs to Blue Moon BBQ. The address makes you think that the place is in the city of Hearne, but it’s actually…
Rio Grande Grill BBQ & Tex Mex (Top 50)
Whimsical art and bright colors are unusual in a barbecue joint, but Rio Grande Grill throws the rules right out the kitchen door. Daniel Wright and his wife, head chef Stefania, break the rules with the food too, even battering up the smoked chicken to make the best of both…
Baker Boys BBQ (Top 50)
After Phil Baker and his son, Wayne, had some success on the barbecue competition circuit, they decided it was time to do more more than feed judges. They opened Baker Boys BBQ in a metal building on the east side of Gonzales two years ago. Their selections exhibit a subtler…
Heim Barbecue (Top 50)
Travis and Emma Heim jumped into business ownership with little experience or capital in 2015. The Heim truck hadn’t been parked a year before they got an offer to build out their very own spot on West Magnolia. Their barbecue was that good. That location opened in late 2016 with…
4-T’s Bar-B-Q (Top 50)
Something moved Mike Thomas to purchase his first barbecue pit at the State Fair of Texas in 1988, and Kaufman County should be grateful for that. His backyard hobby slowly became a passion, and, after losing his telecom job in 2003, he set up a roadside brisket stand, which morphed…
Top 5 BBQ (Top 50)
Strip centers are seldom homey, but the first thing you’ll notice at Top 5 is a sense of community. Kendon Greene greets every customer with “It’s a smoking good day!” and the staff is equally friendly and chatty. They’re good people, and they produce great, highly distinctive ’cue, thanks largely…