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?
Daniel Vaughn looks outside the Top 50 barbecue list for his most memorable meals of the year across the state.
Healing from a fire at the fair.
Steak or barbecue? There’s no need to choose.
Aaron Franklin goes kosher for the day.
Lay off the sugar.
We've found the perfect beer pairing with barbecue.
Judging the effects of extreme wet-aging on brisket.
Where barbecue tortas meet brick pits and beef ribs.
Eat your way through seven counties of BBQ bounty.
Finding the best smoked meat in the Bayou City.
Where to get the best smoked meats in the new barbecue capital of the world.
From the view on either side of the highway, Notrees—the town between Kermit and Odessa—seems to have been born of the simplest observation. Not much out here grows any higher than cotton. Heading further north, they don’t even have the luxury of scrubby mesquite. So if you’re going to cook barbecue…
In the second season of 24 Hour Restaurant Battle,* it was a battle between fajitas and barbecue. A Texas barbecue couple, Michael and Katie Hunt, were in contention for an investment to open their concept if they impressed the judges. When Katie served a plate of smoked sausage to…
A couple years ago, I wrote about how barbecue around the country was starting to look the same. There was a certain aesthetic that permeated the upstart barbecue joints in Texas, the rest of the U.S., and even the international scene. At the time I was a little…
This story about the amazing Tootsie Tomanetz originally ran in our October issue. We’re posting it here in its entirety along with a collection of photos from Wyatt McSpadden. He was assigned with capturing the essence of Tootsie for the story, which he did masterfully, but we could only run so…
Meat terminology is a strange thing. Think about it. Knuckle, clod, and even brisket are odd names for beef cuts. But none sound quite as funny as the gooseneck. It doesn’t come from the neck (it frankly doesn’t even sound like it comes from a steer), and no, it isn’t…
The headlights from a Chrysler 300 beamed through the window and into the historic dining room of Sonny Bryan’s Smokehouse in Dallas. It was after midnight, and the driver was waiting for his seemingly inebriated (or maybe balance-impaired) passenger to get back with a couple chopped brisket sandwiches. I had just ordered ribs…
Barbecue in the Carolinas means pork, but it’s not just any pile of pulled pig that’s revered in eastern North Carolina. Whole hogs cooked over wood fill the legendary pit houses in this part of the state. It’s the traditional route, but it’s harder to execute than pork shoulders, which are…
Barbecue joints aren’t simply born. It takes time to develop into one. A barbecue joint is a worn-in stool at a counter smoothed over by time. It’s a soot-stained ceiling, a broken-in barbecue pit, a menu with prices scratched out, and a bigger smile when you use cash. A barbecue joint evokes…
At the meat markets of yesteryear, a boneless brisket would have been a special order. If beef was arriving as a half carcass, there would be no need for the butcher to remove the bones before selling or smoking the cut; doing so would have meant more work for less money. The…
The world’s oldest barbecue tradition is cooking meat in underground pits. It’s a method so old, that our ancestors cooked mammoths in underground pits some 29,000 years ago. In modern day Texas, meat cooked in subterranean pits is most often referred to as barbacoa, like the barbacoa de cabeza that…
Established barbecue families are easy to romanticize, but Mike Smolik is a realist. He’s the latest to carry on the 88-year-old Smolik barbecue legacy, but he’s not letting family traditions dictate his every move. A big, new barbecue hall out along the interstate in Mathis was a bold step, and plenty has been changing in the…
“It needs more dust,” I said. Tuffy Stone, whose Cool Smoke barbecue team is one of most prolific in the country, was about to close a styrofoam box full of pork shoulder that was bound for the judge’s table. Our team, most of which I’d first met the day prior, surrounded…
Joe Cotten’s Barbecue was once the pride of Corpus Christi, or Robstown, to be more specific. Founded in 1947, the joint’s mesquite-smoked barbecue and their tomatoey sauce helped define the local style of smoked meats. The joint was legendary, and legends are hard to replace. Since it tragically…
Bodacious Bar-B-Que in Longview was the first stop on a barbecue road trip, and founder/owner/pitmaster Roland Lindsey, a barbecue veteran forty years my senior, boasted: “I can cook a brisket in three hours.” I called his bluff. I walked out the door promising to loop back through Longview on my way…
Cooking barbecue like the masters is something plenty of us aspire to do. Thousands of videos and cookbooks have been published on the matter, but the best way to know the quality you’re aiming for is to experience it firsthand. Take a bite of a beef rib in Taylor or snap into…