Kyle Riggen of Leander, allergic to wood smoke and boredom, is trying to invent a faster way to barbecue.
And see if you can guess the mysterious, meaty ingredient in the joint’s special-recipe potato salad.
Plus: LeRoy and Lewis’s big plans for a brick-and-mortar.
Inspired by the ’80s classic ‘Coming to America,’ the Austin barbecue sandwich shop serves this higher quality play on the McRib.
Get there early for this Friday lunch special from pitmaster Jordy Jordan.
Derek and Brittany Crudgington fought hard to get their brick-and-mortar going, and the town is so lucky they did.
The Saturday-only special of beef short ribs outdoes everything else on the menu. Just be prepared to pay big bucks.
Plus, the hidden bias of brisket and barbecue’s political history.
Newcomer Brett’s Backyard Bar-B-Que was a close second in the battle for smoked-meat supremacy.
It’s Snow’s BBQ vs Brett’s Backyard Bar-B-Que in a contest to decide the smoked meat crown.
Three old favorites and one upstart newcomer have advanced to the final four.
The pitmaster behind Pflugerville’s successful Black Iron Barbecue tries a new formula in Round Rock.
Only one newbie made it to this round. Only you can determine whether they land in the finals!
Plus: Don’t forget to vote in the Texas Monthly Readers’ Choice barbecue bracket.
Old favorites dominated the early matchups. It’s time for you to decide which Texas barbecue joints advance to the final eight.
Financial planner turned pitmaster Naser Alzer serves halal barbecue as well as quail, lamb, and Cornish hen at his Cedar Park trailer.
The bracket has been seeded. Let’s get down to business.
BBQ News Roundup: Stubb’s a Hall of Famer, a Tex-Mex Barbecue Festival, and Chefs’ Favorite Backyard Grills
Plus: The dos and don’ts of barbecue line etiquette.
A new law strips the Texas Agriculture Department’s oversight of barbecue scales. But Miller has a history of thumbing his nose at the Lege.
Patrick Joubert’s Fort Worth joint marries the Louisiana flavors of his childhood with the barbecue of his deep Texas roots.
And a new second location means you can devour this burger with brisket and bacon burnt ends much more often.
You know our BBQ editor's favorites. We want to hear yours—vote in the first round today!
The original Noble Sandwich Co. in northwest Austin has been transformed into a great barbecue joint.
Plus, Texas Tech is to competitive meat judging what Alabama is to college football.
The new joint in New Caney adds to the impressive options in the Houston area.
BBQ News Roundup: Houston’s International Smoke, a Bryan-College Station Tour, and a Swedish Salute to Texas Barbecue
Plus, the sandwich so good actor Paul Rudd has it flown to New York from Kansas City.
Reality TV competition winner Junior Urias serves standout smoked pork belly at his joint.
With a supply of high-quality meat from Grass Run Farms, the Dallas joint is smoking barbecue that rivals its grain-fed competition.
Plus: the best steak that Aaron Franklin ever ate.
Steve and Sherice Garner’s Houston joint pays homage to the authentic, Louisiana-style sausage of their youth.
The new Ponder food trailer is selling far more brisket chopped than sliced, but that’s just fine by pitmaster Brendan Lamb.
It’s not a barbecue joint, but Rich Vana’s restaurant serves a smoked pork belly pastrami on house-made bread that’s worth the trip.
Several BBQ joints will soon get their first Bison Smokers from the students at Forney High's metal shop.
BBQ News Roundup: A Top 50 Joint Closes, Blood Bros. Gets Lots of Love, and Dayne’s Finds A New Home
Plus: Why is there only one black pitmaster in the BBQ Hall of Fame?
New owners and the longtime pitmaster improve upon tradition at this Greenville joint. Even the Ernie Burger is better.
The barbecue history of Southeast Texas has been entwined with links for as long as it’s had a dining culture. Legendary joints like Patillo’s Bar-B-Q have been making all-beef sausages stuffed in beef casings for over a century, and a dozen or so link shops carry on
Mark Albright found more than he expected, including love, when he opened his joint at a former tire shop in Beasley.
The Houston joint not only excites diners with its experimentation, but it gets the barbecue basics right too.
Robert Crivellari leads the way at his El Campo joint, with moist and tender brisket and delicious smoked chicken and turkey.