The tiny town of Fannin is famous for exactly two things. The first is for being the site of the 1836 Battle of Coleto Creek during the Texas Revolution, where Texians under Colonel James W. Fannin surrendered to the Mexican army, only to be marched to Goliad and executed en
The closest some Dallasites will get to a Central Texas barbecue experience could well be ordering meat by the pound at Lockhart Smokehouse. The similarity to Kreuz Market, in Lockhart, isn’t an accident. Co-owner Jill Bergus is part of the Schmidt family, who run Kreuz Market, and she and her
If you’re in the market for brisket, be sure to get the fatty rather than the lean, and be sure they leave the crust on when cutting your order. We didn’t know to say anything on our first visit, and our brisket came out looking scalped. When the bark is on,
Trent Brooks was working as a materials specialist for a gas-compression company when a supervisor, who knew of Brooks’s talent as a part-time pitmaster, referred him to an ad on Craigslist for a $12,000 mobile smoker. Brooks negotiated the price down to $4,500, and the rest, as they say, is
A few months back Fargo’s moved out of its original building, a cramped place that lacked indoor seating—or outdoor seating, for that matter. Though the restaurant is now located just a few blocks from the first location, the large dining room, lined with big windows, feels miles away. One thing
If Miller’s were in Austin, it might have started in a food truck. Instead, Dirk Miller began cooking in the front room of his meat-processing and taxidermy business, which opened in 2006. First came sausage wraps and pulled pork in 2008; he started “throwing briskets” on the smoker a year
This place comes with rock-solid credentials: The pitmaster, Lance Kirkpatrick, worked under Bobby Mueller at Taylor’s Louie Mueller Barbecue for nine years. Following that, he briefly succumbed to the lure of a fine-dining kitchen, but last year Austin entrepreneur Shane Stiles beckoned Kirkpatrick to the pits once again. We’re grateful
Some people may be turned off by the description at the bottom of the Lamberts menu: “Fancy Barbecue?” But there are so many outstanding dishes at this establishment, we urge you to put preconceived notions out of your mind. Plus, the restaurant (we can’t bring ourselves to call it a
In this case, “La” is not a definite article referring to the “Cuisine Texicana” this relatively new joint says it serves; it’s an abbreviation referring to the first name of the co-owner LeAnn Mueller, granddaughter of the founder of Taylor’s famous Louie Mueller Barbecue (disclosure: LeAnn is a contributing photographer
If there’s a dark prince of Texas barbecue, it’s probably John Mueller, the famously irascible, hugely talented, at times erratic master of meat who left his family’s legendary joint—Louie Mueller Barbecue, in Taylor—and set out on his own in 2001 with John Mueller’s B-B-Q, on Austin’s East Side. By 2003,
Our first visit to Tyler’s Barbeque was a failure. The staff was friendly and the food was great, particularly the tender brisket with its peppery crust and subtle smoke ring, but we arrived too late to try the pork ribs, whose praises were being sung all over the High Plains.
With rattlesnake skin tacked to the particleboard walls, wagon wheel chandeliers, and black-and-white-checked tablecloths, Willie’s aesthetic can be described Little House on the Prairie chic. This joint has a large menu that caters to local tastes (brisket tacos, fajita plates), and it was packed during the weekday lunch rush. Meats
To create the lettering for our June barbecue issue, creative director TJ Tucker spent six long hours playing with barbecue sauce.Aaron Franklin graciously provided the sauce, and to achieve the right look, we thickened it with agar, an edible hydrocolloid that is used much like flour or cornstarch. It
In June we’ll publish our every-five-years list of the top 50 BBQ joints in Texas, which is always one of the most hotly anticipated issues we put out. It will be on newsstands on May 22, and we’ll be releasing the names of the joints on the list later this
2011: When we arrived at about 2:00 in the afternoon, the place was empty. We grabbed a couple cans of High Life at $1.75 a piece, then settled down for a snack. The sausage link was well seasoned with plenty of smoke, but it was obvious that it had been
(Photograph by Chris Wilkins | Texas BBQ Posse)In a move that seems long overdue, today we named Daniel Vaughn as Texas Monthly‘s first barbecue editor.Before people start stamping their feet and cursing that they weren’t hired for this highly coveted position, let me assure you that Vaughn is very well
Robert Sietsema, the Village Voice‘s food critic, is a cheerleader. Back in January he, along with nearly every other New York food writer, wrote a piece rah-rah’ing the New York barbecue scene. Maybe penning a promotional article about local barbecue is required for admission to the New York BBQ
You may remember last October when John Mueller was shut out of his well-regarded JMueller BBQ trailer on South First Street in Austin. He wasn’t happy about it, to say the least, but stayed quiet, plotting his return. That
Daniel Delaney, a Brooklyn-based blogger who professes a deep and profound respect for Texas barbecue, bought a 200-pound smoker and a truckload's worth of Texas post oak to start Brisket Lab in his home state.
The wildly popular Austin joint announces vegan “Meatless Monday” dinner special.
John Mueller was the heir to one of the great Texas barbecue dynasties. Aaron Franklin was an unknown kid from College Station who worked his counter. John had it all and then threw it all away. Aaron came out of nowhere to create the state’s most coveted brisket. Then John
Eighteen hungry reviewers. 14,773 miles driven/flown. 341 joints visited. Countless bites of brisket, sausage, chicken, pork, white bread, potato salad, and slaw—and vats of sauce—ingested. There are only fifty slots on our quinquennial list of the best places to eat barbecue in Texas. Only five of those got high honors.
Don’t miss your ’cue: We pick the top joints in Texas for brisket, ribs, sausage, and all the sides. Plus, the godfather of barbacoa, the biggest free feast in the state, and more.
On the first Thursday, Friday, and Saturday in August for the past 61 years, thousands have converged on a park on the outskirts of Dalhart for the XIT Rodeo and Reunion, celebrating the history of the XIT Ranch, once the biggest ranch in Texas. (This year’s dates: August 7—9.) In
I went; I ate; for the most part I snickered. Of all the alleged barbecue capitals in the United States, the only serious rival to Texas is Kansas City, Missouri. This is because Kansas City barbecues beef, whereas Memphis, the Carolinas, and the rest of the Deep South barbecue pork.
A Cityslicker's Guide to the Pits.
If it’s been a long day of poor-quality smoked meat, then I start ordering dessert. If the meat is bad, then the sweet stuff is usually pretty good. I watched the knife man cut the brisket and it looked tough and springy, so I added a slice
The smoke was thick coming out of the Oyler smoker in the back of this joint, and the neon was bright over the door as we entered. Toward the back of the room was a long cafeteria style counter with the meats on display, but the bright
Van’s sits all alone along a long stretch of interstate between Corpus Christi and San Antonio. I had high hopes for this joint given the praise received from Texas Monthly in their 2008 Top 50 BBQ list, but little that they served on this day was worth
I guess if you have mesquite grilled steaks on the menu in addition to the mesquite smoked barbecue, you feel the need to serve an amuse bouche. A steaming mug of their “world famous” pinto bean soup came to the table along with our drinks. The beans
They’ve got lots of meat options at Willie’s, and the longer we stood in the cafeteria line, the easier it was to convince myself to order them all. Well, I didn’t quite get them all, but I do admire that Willie’s will sell you any amount of
The sign outside reads “World Famous” and Louis McMillan won’t hesitate to tell you how good his barbecue is. He was about done for the day, so we admittedly got the tail end of the days offering, but this wasn’t praiseworthy.Sausage was barely warmed through, and
There are many folks around the country that may have just been introduced to the existence of City Market, in Luling, earlier this year when Newsweek published their list of the “101 Best Places to Eat” around the world. I myself
You may have been familiar with the Baker’s Ribs location in Deep Ellum. It stood for decades in a brick building on Commerce Street with a large pig painted on the side. They leased that building but were looking for a permanent home, so they bought
FORT WORTH: Woodshed Smokehouse 3201 Riverfront Dr. Fort Worth, TX 76107 817-877-4545 Open Daily 11-’til www.woodshedsmokehouse.comWhere’s the beef, or more specifically brisket? Just a few days ago chef and owner Tim Love bragged via Twitter that a record number of animals were cooking at his popular Woodshed
Robert Wilhite is both mayor and resident pitmaster in Creedmoor. He runs one of the few restaurants in town, and I’d guess this is the best one. Don’t let the adjoining Valero station fool you into thinking this is some fly-by-night barbecue stand. Robert’s dad started this place back in
This joint is a family affair run by the tight-lipped Bob Allen, his wife, and son. A steel wood-fired pit was hidden by a fence, and they weren’t willing to give us a tour. Bob assured us that “there’s no gas up on this hill.” It’s all hickory
You may have heard that this joint is getting a bit popular. While I may lament not being able to visit my go-to barbecue joint without braving a long line, I’m happy for the proprietors. Justin and Diane Fourton are friends in the barbecue world, and I’ve sought some bit
Update: This joint is CLOSED. Pitmaster John Mueller was unceremoniously relieved of his duties by his sister LeAnn Mueller who owns the place. She has reopened with the new name La Barbecue. I’ll
In the words of owner Wayne Mueller, black pepper is a food group at Louie Mueller Barbecue, in Taylor. There isn’t a whole lot that it doesn’t go into, and its pervasiveness around the restaurant means it will find its way into unexpected places like your cup of
I have a GUEST REVIEWER from the Lubbock area. I met Marshall Scott over a plate of brisket at Pecan Lodge. He’s been searching all over the Panhandle and West Texas for decent smoked meats with little success until landing on Tyler’s in Amarillo. I asked if he’d write a
The original Buzzie’s burned down, so a newer building clad in stone and sitting off the main drag houses it now. The classic ordering process at the counter went smoothly and I was able to point directly to the crusty slices of beef that I preferred. As I
This was my third, and best visit to the newest Cooper’s near the Fort Worth Stockyards. This is the newest in the Wootan empire, and it pays to get here early as well. Even at 11:00 the ‘Big Chop’ was starting to lose some of those juices. Fatty brisket edges
The sign may claim that they’ve been smoking since 1953, but this joint opened in 1999. Current owner Mark Cooper is a grandson of George Cooper, so they’re sort for taking credit for a few decades of Cooper’s operation in Mason. The woodpiles and pits are just as impressive as
In 1962, Tommy Cooper was sent out by his father George to expand the Cooper’s BBQ business from Mason to Llano. Tommy sadly died in an accident in 1979 and the business was sold. It was sold again in 1986 to current owner Terry Wootan who has seen this Hill
This is the original. Started by George Cooper in 1953, but sold to Duard Dockal (who still runs it) in 1983. This is where the family traditions of cooking directly over mesquite coals and ordering straight from the pit were born. It was one of my favorites of mine and
Israel “Pody” Campos needed a new direction in life. He had been training police recruits in Austin before being laid off. He then decided to move back home to Pecos, buy a laundromat, and convert it into a barbecue joint. Open for just six months, Pody’s is an
The former McBee’s in Hondo has gotten a new lease on life. Heavy purchased the joint after moving back home from Austin where he had worked at Bert’s BBQ. He’s using the same methods of indirectly smoking with mesquite in the same brick pit
Dirk Miller knows his way around meat. He’s a deer processor, taxidermist, sausage maker and a master at the barbecue pit. Hidden a couple blocks down a side street in Belton you’ll find his small but expanding storefront. On the way there it’s hard to ignore the billboards
I’m not here to tell you that I’m an authority on barbacoa. I know enough about it to be dangerous, and I’ve eaten enough of it to know that what I ate at Vera’s was something special. The funny part is that the best place to get barbacoa