Greg Gatlin’s joint is serving better wings than any of the big chains. Read Story
After reluctantly leaving past methods behind, the joint now serves some of the best brisket in Dallas. Read Story
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Plus: highlights from Texas Monthly’s annual smoked-meat extravaganza in Austin.
Korean, Tex-Mex, and Vietnamese influences hit the plates at Candente and International Smoke.
The new restaurant builds its menu around one of the hottest trends in Texas barbecue.
They’re technically klobasniky, but who cares what this Austin trailer calls them when you can enjoy brisket wrapped in sweet dough this delicious?
Tim Rattray says not enough customers were visiting his San Antonio restaurant, which made the Top 50 twice for its innovative menu.
BBQ ReviewsSee All
After reluctantly leaving past methods behind, the joint now serves some of the best brisket in Dallas.
Emilio and Christi Soliz closed their beloved San Antonio joint to join forces with B.R. Anderson in Helotes.
Local Yocal is a well-known brand in McKinney. Their meat market, Local Yocal Farm to Market, has been a fixture in the suburb northeast of Dallas since it opened in 2010 selling Wagyu beef. The same beef can now be found on the menu of their restaurant,…
Derrick and Kesha Walker have brought phenomenal brisket, rip tips, and sweet potato pie to their old neighborhood.
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Small Town SmokersSee All
Momma Jean’s BBQ in Lampasas, which opened a little more than a year ago, is named after gregarious pitmaster Johnny Walker’s 89-year-old mother, who taught him how to cook.
Meet Kenneth Laird, the man behind Laird's Bar-B-Q in Llano.
Owner and pitmaster Kim Dunn opened Pit Stop Bar-B-Q in Temple in 2010, after working for decades in fast food. You can order brisket and crunchy coleslaw, or taste Korean flavors in dishes like galbi beef ribs, kimchi-spiked jambalaya, and dumplings.
“Everybody always said, Nate, you are crazy. You cannot do that. And now you have Nelson’s BBQ.” Nathaniel Nelson, with the help of his wife and three kids, is upholding traditional barbecue at his San Antonio-based food truck.
The Austin barbecue truck smokes and sears its patties to just the right tenderness. But don't ask for one at lunch.
After buying his favorite sandwich shop, owner Andrew Kelley introduces house-made pastrami to the menu.
When it's on the menu at a barbecue joint, you'll want to order this underused cut. Trust us.
Rambler captures the taste of Texas in each can. Though the outcome might be simple, getting there is incredibly complex.
The secret lies in an old barbecue trick.
Using history as a guide—especially Frank X. Tolbert's priceless Texas reporting—I set out to create the ideal BBQ complement.
Move over, fruitcake. Turn sausage into the hallmark of your next holiday party.
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.
Smoked in Texas
The Dallas barbecue joint is offering a smoked mutton rack, with an Ethiopian-inspired rub, now through Sunday.
Quick study Cade Mercer's pitmaster background brings the smoke to this Japanese staple at his new food truck in Waco.
At the Dallas Cowboys' Star complex, the barbecue comes from California.
Traditional kalua pork in Houston.