New England may have just recently come around to brisket, but Hoodoo Brown Barbeque and Hindsight Barbecue are pushing boundaries even further with dishes like Cracklin’ Pork Belly and blueberry gouda sausage.
Even as the year winds down, barbecue news seemingly doesn’t.
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As more Texan pitmasters come from immigrant or minority backgrounds, I wondered: Will the aunties and uncles patiently wait in those famously long lines?
After selling barbecue out of a car dealership, Earnest Morgan has moved on to a new brick-and-mortar location where he can cook a Mississippi favorite: whole fried catfish.
At these six stellar Texas-style barbecue joints in the Bayou State, you can get excellent brisket as well as local favorites like fresh pork cracklins.
When I traveled to Nairobi after breaking up with my fiancée, the brisket I found there inspired me to come back home to East Texas.
Stroll right off the hike-and-bike path into Katy Trail Station, where you can taste the famous chef’s pork and beef ribs, and saucy mac and cheese.
Clean out your fridge with the flavors of New Mexico. Red chile sauce and plentiful cheese can cover just about anything deliciously.
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Amir and Delani Jalali make nearly everything from scratch at their Redbird BBQ in Port Neches, from Caesar dressing to corn pudding.
Bark Barbecue Café and 2Fifty Texas BBQ mix Texas tradition and hospitality with touches from their Armenian and Salvadoran cultures, respectively.
Being overwhelmed with smoked meat is a good problem to have. Here are some tips for turning all that ‘cue (and sides!) into tasty meals all week long.
At white-tablecloth restaurants, Wagyu beef is more expensive, but it’s also cooked excellently, with techniques from dry-aging to sous vide.
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Home cooks haven’t had many options in the lump charcoal and briquet market. Now a few Texas companies, including Franklin Barbecue, are offering better-made, more sustainable versions.
G Five Cattle & Meats in Sulphur Springs is creating steaks that are the closest thing to Japanese Wagyu our barbecue editor has seen.
Pitmasters are getting creative with morning meals at their joints, resulting in some truly mouthwatering dishes, such as beef-fat cinnamon rolls and chicken-fried brisket.
Fort Worth is the center of pork belly innovation, and Brix Barbecue’s herby porchetta is just the latest example.
The prices of Wagyu burgers range across the state, but they’re still the most accessible way to taste the well-marbled, often-expensive beef.
We know the deep-fried options tend to hog the spotlight, but can we interest you in a Neapolitan-style smoked pork belly burnt end pizza?
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Winnsboro, in East Texas, is experiencing a surprising smoked meat boom: three new joints opened there in just one year. But will they endure?
Too much heat, too-expensive brisket, and too much competition are stressing barbecue joints, leading to a less profitable year for many.
LocalCraft BBQ, north of Fort Worth, has improved its barbecue offerings over the last year, and its burger and queso-topped brisket-and-sausage sandwich really impress.
Previous visits to the East Texas town for barbecue were disappointing, but Scholl Brothers Bar-B-Que’s new owners have changed that.
Chuck Terrell had a horrible accident two years ago. After surgery and therapy, he’s easing his way back into serving his customers at Chuck’s Country Smokehouse, in Carthage.
Mr. D’s BBQ in Texarkana is located across the street from a truck stop, and offers up chicken and ribs to those who don’t have many options on the road.
In his new book, “From Barbycu to Barbecue,” Joseph R. Haynes explains why he believes barbecue is a strictly American invention.
Two California joints—Horn Barbecue and Breakwater Barbecue—have been racking up prestigious accolades and welcoming a slew of barbecue tourists.
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Catering brings in half of this North Richmond Hills joint's business, but you can also stop by the restaurant to try bacon-ranch potato salad and jerk-seasoned turkey.
Luis Gonzales of Luchi’s Smokehouse, in Stanton, balances firing the smoker for his brisket and pork ribs all night with a full-time job at an electric utility.
Diners in North Texas likely did a double take when the Original Roy Hutchins Barbeque opened this summer. But the restaurant isn’t an offshoot of popular Hutchins Barbeque—as is made clear by some harsh words and a dropped lawsuit.
Wicker’s Food Products in Missouri and Big Wick’s in Weatherford battle over their similar names.
The two states have three new Texas-style joints that range from faithful to fusion, implementing traditional Carolina barbecue elements.
Zavala’s Barbecue Distribution is an online shop that helps smoked meat diehards cook like their favorite pitmasters.
While Brix Barbecue isn’t exactly “new,” its myriad upgrades—including a brick-and-mortar—have made it worth revisiting.
For a while it looked as if big-city barbecue would hog the spotlight forevermore. We should have known better.
For decades, offset smokers were the tool of choice for pitmasters, but rotisseries are coming back in style.
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A new era of climate change–fueled heat waves is pushing the high priests of Texas barbecue to their limit.
The woman-owned joint has had a lot of effusive press—even before officially opening. Luckily it’s living up to its early reputation.
Shotgun Willie's BBQ started out as a mid-life crisis-inspired venture and went on to be named the best brisket in Tennessee's capital.
Blake Stoker's joint—Blake's at Southern Milling—in Martin, Tennessee, has converted many a customer to loving brisket.
The craft of whole-hog barbecue in the Lockhart of West Tennessee has been dwindling, but Zach Parker resurrected a historic joint in order to save it.
The XXL Ranch and Steak House might be hard to find, but once you get there and try the ribeye, baked potato, and sopapilla cheesecake, you're sure to be back again.
Hill Barbecue in Lubbock has had some issues with thievery and arson, but it perseveres because, to its owners, barbecue is “damn near religion.”
Let that BBQ Freak flag fly on your lock screen!
Rate your 'cue like Daniel Vaughn and the pros.
