As a new location of Terry Black’s Barbecue opened its doors in Lockhart this month, a battle raged on—in the form of quippy signs—with Black’s Barbecue.
If you plan to impress your guests with a showstopping smoked meat, Daniel Vaughn suggests you learn to make beef ribs—the Goldee’s way.
Six years ago, we set out to answer that question and got inconclusive results. And while we’ve found new info, the mystery endures.
The ribs and sausage are great, but it was the mint chocolate chip cake at Beault's Backyard BBQ that made our barbecue editor giggle in delight.
For now, Derek Degenhardt of Decatur’s North Texas Smoke is pursuing his passion by serving brisket, sausage, and a great loaded baked potato salad.
Texas Monthly’s barbecue editor goes all in on Wagyu beef—and the Texans who produce it.
When Jordy Jordan opened the second location of Big D BBQ in the old Midlothian Mirror office, he wanted to pay homage to its controversial leader Penn Jones Jr.
Paul Cruz was battling some personal demons before finding faith and founding Cruz BBQ Company in Maypearl.
From sweet chipotle to dirty rice, the options at this family-run Bellville sausage emporium run the gamut from tame to adventurous.
Using direct-heat methods, Nathan's BBQ shines when it comes to pork ribs and chicken, and it stands out from the local competition too.
Small towns, like Bellville in Austin County, raise funds for various efforts through preparing meat using direct heat and old-school brick pits.
Three joints in Tulsa and Oklahoma City have embraced brisket, beef sausage, and spareribs—but will bologna-loving Oklahomans follow suit?
The Canadian city has its own barbecue culture, and it centers on beef that's smoked—sometimes without wood—and served in old-school delis.
Southern Smoke and Plateau Brewing are part of a revitalization effort of the downtown area and add more interest to this West Texas town.
Barbecue has come a long way from being cooked in a hole in the ground. But how did steel offsets, less than 40 years old, come to define the state’s style?
Most pitmasters cook brisket on offset smokers, but Big Boy’s Bar-B-Que in Sweetwater practices the dwindling art of cooking over coals.
At one location, you'll find Desert Oak Barbecue's classic menu. At the other, it's breakfast, coffee, burritos, and burgers using trimmings.
The rich history of the Brownwood restaurant includes expansions, bankruptcy, a catchy jingle, and a towering cowboy statue that still stands.
It may seem surprising, but this Midwestern state is excelling at brisket, ribs, and more, all inspired by Texas’s most famous joints.
Up in Smoke BBQ closed its Midland location after the 2020 bust, but it has resurfaced three hours east, in Early, with a new meat market.
With more space and help, the Stearnses have developed a new brisket recipe and house-made sausages to take Jay’s BBQ Shack to the next level.
B. Cooper Barbecue is still relatively unknown after two-plus years in business, but it’s serving dishes worth discovering, including Mangalitsa pork ribs.
The Fort Worth–based company has come out with another unusual, savory beer, this time in collaboration with Weatherford’s T&D Barbecue.
A road trip from the Midwest to Austin culminated in Matt McKinney on bended knee in the pit room of the most famous joint in Texas.
Bud’s House of Meat in Houston took on the tradition of combining meat counter and restaurant, and it’s one of the few in the area still doing it.
Wade and Becky Brewer provide their small town of Buffalo, located between two major hubs, with delicious smoked meat at W. B. Custom Cooking.
Stephen Joseph of Riverport Bar-B-Cue in Jefferson serves Lebanese potato salad and spiced spareribs, and he hopes to incorporate more of his family’s recipes.
From the Ex-Wife to the Mother Clucker, the sandwiches at Stanley’s Famous Pit Barbecue in Tyler hint at some legendary tales.
What does it look like to build a barbecue empire from the ground up? Ask Grant Pinkerton.
M&M BBQ Company brought a neglected wood-fired rotisserie from 1984 back to life, in addition to making its own custom builds.
The Texas-style ribs, crispy onion rings, and lemon squares at Earnest B’s BBQ will win over even the most skeptical ’cue fans.
Remnants of the Smoke Pit can be found at Sammie’s Bar-B-Q, which boasts a massive smoked pork chop and the coldest, cheapest beer in town.
These seven books cover the basics of smoking and grilling while livening things up with recipes for smoked duck lasagna and key lime cake.
The legendary pork chop special at Slow Bone BBQ is only available on Sundays and Mondays, but it’s well worth the wait. Jeffery Hobbs’ intricate process takes a solid three weeks from start to finish. With four seasoning applications, three trips to the smoker, three weeks aging in the
Smoked jerk chicken, Trini pepper sauce, and fry bread sandwiches shine alongside Willie Meshack's classic Texas-style meats in Plano.
Winner, winner, chicken dinner—and that’s exactly what you should order at barbecue joints across the state that smoke theirs to perfection.
Even though Pizzitola's—formerly known as Shepherd Drive Bar-B-Q—embraces tradition, the Houston establishment isn't afraid of modernity.
The multigenerational ranch’s Midland Meat Company sells its famous Wagyu-Angus-Hereford crossbred beef directly to consumers.
Whether used in a sauce or served alongside a tray of meat, strong brews are finding their way back to Texas joints.
Hurry to the Fort Worth barbecue joint May 2 and 3 for Japanese sandwiches filled with egg salad, orange and cream, or smoked Wagyu tartare.
The new San Antonio joint reflects the flavors of the city with menu items like Mexican-influenced mac and cheese and queso fundido sausage.
The 139-year old Scharbauer Ranch now boasts a meat market and barbecue joint, setting up a symbiotic—and delicious—relationship.
The West Texas food truck serves road trip–worthy brisket and ribs.
Ever had top fifty barbecue from a mayoral candidate? Now's your chance.
The Odessa staple was started by a musician tired of the night life. Now, his son and grandson carry on the tradition by staying "open and hoping."
While most joints proclaim there's just salt and pepper in their rubs, there is a key ingredient that even Aaron Franklin himself fesses up to using.
House-made sausages and oak-smoked brisket help this joint—which recently debuted its brick-and-mortar—stand out from the local crowd.
What started as a way to raise funds for medical bills became a purposeful endeavor for Ramiro Vargas and his family in Edinburg.
And that’s just the beginning of the fun menu items at this Mission joint. Next up: choriqueso smoked burgers and made-to-order Micheladas.
Tortillas are just as common as white bread at these Alamo City joints, which excel at all manner of smoked meats, including chicken and lamb.