The honor comes as his business struggles to break even during the pandemic.
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Plus: coronavirus surcharges, the pork crisis, and the inevitable branded masks.
Plus: please stop wringing out the brisket.
Plus: A recipe for smoked brisket on a charcoal grill in response to our challenge.
Plus: They're back! Joints that have reopened in some capacity.
The problematic launch of the $349 billion relief program has small-business owners scrambling to figure out the rules.
For this special edition of our biweekly roundup, we look at what joints are doing this weekend.
Plus: Trying to get Texas barbecue into Louisiana.
Houston billionaire Tilman Fertitta on pandemics, mass furloughs, and why he’s not selling his yachts.
How joints are dealing with the pandemic and how you can help.
What barbecue joints are doing across the state, from to-go orders to shipping smoked meats.
Plus: The barbecue pit so long it required an official highway escort.
Aaron Franklin’s new Austin welding shop says it will get the first batch to customers by Memorial Day.
Plus: the secrets of couples navigating the additional pressures of a barbecue partnership.
Plus, is pulled pork an invasive species of smoked meat?
Plus, a barbecue event at the Nasher Sculpture Center in Dallas.
Plus: the most influential Austin restaurants of the last decade.
Plus: Barbecue joints wind up on some impressive year-end (and decade-end) lists.
Plus: Senator Ted Cruz pays off a bet with barbecue.
The scion of a Texas barbecue dynasty returns with his fourth smoked-meat venture in the past eight years.
Morning hours are a natural next step for the Belton Top 50 joint, which already roasts its own coffee beans.
Plus: highlights from Texas Monthly’s annual smoked-meat extravaganza in Austin.
Tim Rattray says not enough customers were visiting his San Antonio restaurant, which made the Top 50 twice for its innovative menu.
The Texas Monthly BBQ Festival is this weekend! Eater Austin shared some of their tips for the fest, as well as a few from Pat Sharpe and me. Austinot breaks down the specialties of all thirty barbecue joints that will be in attendance at…
Plus, Riscky’s Barbeque in Fort Worth celebrates 92 years in business with 92-cent sandwiches.
Plus: Do barbecue joints purposefully keep their lines long as a marketing gimmick?
Plus: Get your tickets now for November’s Texas Monthly BBQ Fest.
Plus: Your chance to buy an Aaron Franklin backyard smoker.
After the untimely demise of his DeSoto joint, he’s serving great barbecue again from a new trailer.
Plus: a visit to Lockhart to see how custom smokers are built.
Plus: LeRoy and Lewis’s big plans for a brick-and-mortar.
Plus, the hidden bias of brisket and barbecue’s political history.
Plus: Don’t forget to vote in the Texas Monthly Readers’ Choice barbecue bracket.
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.
The Austin pitmaster spills seemingly all the secrets to making his phenomenal brisket in a new video series.
Plus, Texas Tech is to competitive meat judging what Alabama is to college football.
Plus, the sandwich so good actor Paul Rudd has it flown to New York from Kansas City.
Plus: the best steak that Aaron Franklin ever ate.
Plus: Why is there only one black pitmaster in the BBQ Hall of Fame?
Plus: Lawmakers file a new bill regarding scales at barbecue joints and other food locales.
Plus, the James Beard Foundation honors barbecue chefs.
Plus, North Carolina’s governor responds to Stephen Colbert’s barbecue putdown.
The Terrell pitmaster will serve smoked meats and sides to an estimated 10,000 people. Good thing he brought his 28-foot-long cutting board.
Plus, how to cook with liquid smoke and stories from Schmidt Family Barbecue.
Plus, how an East Texas pitmaster beat Austin and Houston joints and took home a trophy.
Plus, barbecue joints for sale and a cow who stands head and shoulders above the rest.
Plus, what happens when a glowing review shuts down a burger joint.
The BBQ Top 50 joint has reopened, now offering one of the most unique barbecue meal experiences in Texas.
Plus: Wine with barbecue and a pit fit for a whole cow.