Where to immerse yourself in the subculture.
At white-tablecloth restaurants, Wagyu beef is more expensive, but it’s also cooked excellently, with techniques from dry-aging to sous vide.
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.
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?
Too much heat, too-expensive brisket, and too much competition are stressing barbecue joints, leading to a less profitable year for many.
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.
For decades, offset smokers were the tool of choice for pitmasters, but rotisseries are coming back in style.
Kyle St. Clair went through an arduous inspection process to get his smokehouse USDA certified to sell packaged brisket and chicken.
Protocol Farms near Bowie takes inspiration from Japanese methods of feeding Wagyu, which includes jazz playing through the speakers and cool pens.
“Big Sam” Palomarez has been assembling links for Dozier’s BBQ, in Fulshear, since 1965 and has some fascinating stories from his tenure.
Using beautiful fungi from Smallhold's mushroom farm in Buda, I tried to mimic meat in the smoker and on the grill to mixed results.
Fortunately, Texas pitmasters already know how to get more from a pork butt.
Hurtado Barbecue, an Arlington favorite, is now open at Globe Life Field, serving giant beef ribs and birria tacos just in time for opening day.
To make these frozen grocery-store products more edible, I zhuzhed them up with sauce, slaw, and buttered buns, to mixed results.
What I once claimed was the best barbecue chain in Texas has recently yielded some disappointing results as locations expand.
It's nowhere near as stringent as the Japanese system, leading some companies to come up with their own grading. R-C Ranch wants to see that change.
Thirty Years Ago, the First Wagyu Cows Came to the U.S. Now, the Industry Is Bigger Than Anyone Predicted.
Trade wars with Japan, $250 vials of semen, and livestock-filled airplanes all contributed to the still-growing industry of Wagyu beef today.
The third episode of the Peacock series starring Natasha Lyonne heavily features Texas barbecue, and gets a surprising amount of detail right.
Two pitmaster friends seem to think so. What started as a theory between them has spread into wider barbecue-nerd circles.
Peeler Farms in Floresville hones its niche in the rapidly expanding Wagyu market—and doesn’t compromise service in the process.
Show off your obsession for smoked meat and its accoutrements during the holiday season with cute, curated decor.
Some of the most popular new barbecue joints only offer sweet-glazed ribs, which has left us nostalgic for the good ol’ days of salt-and-pepper pork.
The Netflix series honors the fusion food by featuring two joints in Dallas and San Antonio. We add two more that could’ve made the cut.
From a chimichurri to a halal rub, these smoked meat add-ons will seriously liven up everything from steak to sausage to eggs.
In the face of adversity, Michael Johnson Jr. continued to build Cen-Tex Smokers, a company that now has a year-long waiting list for its pits.
Butcher paper–wrapped briskets came into fashion about a decade ago, but more pitmasters and home cooks are opting for the full metal brisket jacket.
The Southern Foodways Symposium, held last weekend in Mississippi, made barbecue editor Daniel Vaughn reflect on the industry and his career.
Thanks to a bad outbreak of avian flu this year, turkey suppliers are raising prices and delivering fewer birds to restaurants before the holidays.
At some restaurants, paying more for a Wagyu steak may lead to disappointment. Not so with the products from A Bar N Ranch in North Texas.
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.
Six years ago, we set out to answer that question and got inconclusive results. And while we’ve found new info, the mystery endures.
Texas Monthly’s barbecue editor goes all in on Wagyu beef—and the Texans who produce it.
Small towns, like Bellville in Austin County, raise funds for various efforts through preparing meat using direct heat and old-school brick pits.
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.
The Fort Worth–based company has come out with another unusual, savory beer, this time in collaboration with Weatherford’s T&D Barbecue.
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.
M&M BBQ Company brought a neglected wood-fired rotisserie from 1984 back to life, in addition to making its own custom builds.
Winner, winner, chicken dinner—and that’s exactly what you should order at barbecue joints across the state that smoke theirs to perfection.
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.
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.
After three painful experiences operating barbecue joints, Mark Gabrick finds his sweet spot with a line of H-E-B-approved sauces.