This surprising barbecue dish is taking over local menus—and it's so good, our barbecue editor developed his own recipe.
Smoked turkey legs have broken out of the State Fair and onto menus across the state.
One secret is pitmaster Pedro Garcia, who started at Big Al's as a dishwasher over 40 years ago.
From brown gravy sauce to pecan pie with brisket, joints from Denison to Gainesville provide lots of solid (and surprising) options.
Hint: “Trim all visible fat."
Even in 2020, Texas managed to turn out superlative barbecue. Our barbecue editor picks his favorite bites of brisket, spare ribs, sausage, and more, from all across the state.
In one of the year's best memoirs, truth is often stranger than fiction.
Jordan Jackson once ran the pits at one of the best joints in the state—Bodacious Bar-B-Q, in Longview—but he says the drinking and the pressure were too much. Now he’s working for Aaron Franklin as he starts to rebuild his life.
DNA evidence proved Lydell Grant's innocence. So why won't the state’s highest criminal court exonerate him?
The suitcase-size Nomad grill is pricey, but founders John Veatch and Cam Leggett are betting that consumers will pay more for quality.
With the traditional supply chain in crisis, here’s a radical plan for a new way forward. (With one big catch).
The legendary Taylor restaurant has adapted to the coronavirus era with an abbreviated menu, larger outdoor patio, and other changes.
Four of the state’s best pitmasters share their tips.
Eight different brands, all available for shipping, show the variety and the depth of what you can get around the state.
As meat prices skyrocket, we share seven ideas for how diners and restaurants alike can make brisket, ribs, and sausages last longer.
Texans are about to pay the price for living in the beef state.
Business has been slower during the pandemic, leaving co-owner Scott Moore with extra time. He used it to create original new dishes.
Started by the pitmasters at Pecan Lodge, the Dinner Bell Foundation will deliver 2,300 meals on Friday alone.
As his oil field customer base disappears and brisket shipments decline, pitmaster Israel "Pody" Campos is relying on lessons learned from the past to help weather the pandemic.
A barbecue-loving graphic designer launches a site to sell merchandise to support Texas 'cue.
Dusty Miller’s background as an accountant led him to stock up on home essentials to keep his staff employed before the coronavirus crisis hit Belton.
Pitmaster Brett Boren lowers prices, adds kid-size sandwiches, and plans to make it easier for pickup even after the pandemic subsides.
How three of the city's most popular and beloved joints are trying to stay afloat during the pandemic.
The Wolfforth joint turns its parking lot into a huge drive-through, complete with a forklift menu on butcher paper.
The brothers behind the longtime Dallas joint are doing everything from Facebook Live chats to free delivery service to help cope during the pandemic.
Reasonably priced family meal packs and honest emails to customers have helped this Houston joint weather the challenges.
A trip through sparsely populated corners of South Texas reveals an unusual barbecue specialty.
Fried catfish served with smoked meat is a magical combination—and harder to order than it should be.
One man’s strange, quixotic journey from New Braunfels to Longview.
”Home of the Big Chop,” Terry Wootan’s original joint has now been joined by five other locations across the state.
It was the best meal I’ve eaten all year.
One last supper at the San Antonio barbecue restaurant renewed my appreciation for its legacy.
Why the McRib is more respectable than those new smoked brisket sandwiches at other big chains.
Pitmasters should stop using the term to justify cooking in dirty smokers.
Helberg, Guess Family, and Honky Tonk Kid have transformed the local scene and have only gotten better in their new brick-and-mortar homes.
The longtime family business will offer special prices and giveaways at a party this weekend.
Through collaborations with other restaurants around town, you can enjoy Sylvia and Randy Duncan’s meats any day of the week.
When you find school desks, sawdust, and pickle bars in a Texas joint, they owe a debt to what was once a Dallas lunchtime mainstay.
Matt Pittman parlayed a reality TV appearance into a thriving Waxahachie business.
Kyle Riggen of Leander, allergic to wood smoke and boredom, is trying to invent a faster way to barbecue.
Several BBQ joints will soon get their first Bison Smokers from the students at Forney High's metal shop.
Meet the masters behind this meat art form. You'll never overlook those links hanging in your favorite market again.
The #roadsausage list consists of small-town joints that have been around for decades, all serving a version of the simple, classic BBQ comfort food.
Nobody likes dry brisket. Nobody should serve it, either.
Meet the passionate welders who are building these big beauties for pitmasters in the state and around the world.
To offer forks and sauce, Kreuz Market had to break with a century-old policy.
Five decades ago, Myrtis Dightman broke the color barrier in professional rodeo and became one of the best bull riders who ever lived. But his imprint on the sport was only just beginning.
Here’s a primer to the language of African American barbecue joints in Texas.
Assistant coach Josema Bazan cooks up recipes from his native Argentina and other countries as part of this special team tradition.
The chef's Netflix series is so thoughtful and sophisticated when talking tacos or pizza. So what gives?