
How to Smoke Shrooms . . . for Barbecue
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.
Longer story
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.
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.
The San Antonio pastry chef breaks the banana-pudding mold with ube cheesecake, homemade versions of Pop-Tarts, and fruit galettes.
Pitmasters have long used trimmings for sausage, but burgers—smoked and griddled—are easier ways to make the most out of expensive brisket.
Texas has it beat when it comes to beef-based barbecue. But a few upstart pitmasters are hoping to change KC's reputation.
As barbecue joints proliferate across the state, wood for smoking meats and reliable, affordable suppliers are increasingly scarce.
Porkstrami, smoked corn dogs, and multiple brisket breakfast biscuits made our barbecue editor's list of superlative dishes this year.
In “the trial of the century,” a Houston socialite was accused of plotting her husband's murder—and of having an affair with her nephew. But Candace Mossler was only getting started.
The state’s favorite smoked meat is so reliably excellent these days that it no longer feels like an achievement.
Whether or not you plan to attend this year’s fair, head to one of these Dallas–Fort Worth restaurants or barbecue joints for over-the-top fried treats.
A shoot-out at a Big Bend ranch captured the nation’s attention: first as an alleged ambush by undocumented migrants, then as a fear-mongering hoax. The real story is much more mysterious.
We’ve come a long way from smoked vegetables seeming strange at a barbecue joint—and that’s a good thing.
Almost five decades after spurning the city—and following several deep losses—a long-lost San Antonian revisits her hometown.
We implore you to stay sober enough to properly barbecue your brisket.
Our barbecue editor went looking for brisket in a state that’s downright hogmatic about its pork-centric barbecue traditions.
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).