Is the Fourth Slice the Barometer for a Well-Cooked Brisket?
Two pitmaster friends seem to think so. What started as a theory between them has spread into wider barbecue-nerd circles.
Two pitmaster friends seem to think so. What started as a theory between them has spread into wider barbecue-nerd circles.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Two pitmaster friends seem to think so. What started as a theory between them has spread into wider barbecue-nerd circles.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Houston’s El Topo has won awards for its brisket suadero taco, which features nixtamalized blue-corn tortillas and a house-special salsa.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Ramen Tatsu-Ya’s latest addition offers house-made noodles to dip into chili-inspired broth, whose leftovers are meant to be eaten as Frito pie.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Mum Foods’ Geoffrey Ellis grew up in Austin and spent time in Queens, and both places inform his menu, which features beef sausage and matzo ball soup.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Not that long ago, it was regarded by many barbecue aficionados as inferior to shoulder clod. Then things started heating up.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
After successfully serving smoked pork belly pizza at the State Fair, Stephan Nedwetzky planted Pit Commander Barbecue in North Texas.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Peeler Farms in Floresville hones its niche in the rapidly expanding Wagyu market—and doesn’t compromise service in the process.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The Wagon Wheel has been around since 1994, but it recently gave itself a makeover with a new location and a menu that prioritizes freshness.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
From traditional smoked brisket to less-traditional Lebanese pork ribs, these twenty dishes blew barbecue editor Daniel Vaughn away.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
From the underground to the top of best-of lists, these Los Angeles–area joints have endured a barrage of red tape to serve excellent Texas-style ’cue.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.