Hays Co. Bar-B-Que in San Marcos is for sale. Plus, Neely’s in Marshall closes after 93 years.
Plus: Texas A&M scientists used eye-tracking tech to help 1775 BBQ in College Station design a new menu.
The owners of the Hearne restaurant had planned to stay closed permanently, but reconsidered after hearing from loyal customers.
Plus: Look for a new hot dog cart from La Barbecue.
It’s the largest penalty for a criminal food safety case in U.S. history.
The nostalgic Dallas restaurant was where I first fell in love with Texas barbecue.
The founders of BioBQ are designing a real-meat version of the Texas barbecue favorite—no animal slaughter required.
Plus: a cheesy dish that's half pizza, half quesadilla.
Plus: a 17-year-old barbecue prodigy.
Plus: a new Mexican sushi option in San Antonio, Lubbock's best breakfast tacos, and tacos versus pumpkin spice.
Plus: are we ready for lab-grown barbecue?
Lebanese Texans have raised nearly $200,000 since the disaster, which shares similarities with two Texas explosions also caused by ammonium nitrate.
The butcher shop and barbecue joint, more than a century old, is finally shutting down (but not before giving us its mop sauce recipe).
Plus: two new barbecue sauce lines launch.
Plus: Cananda misunderstands Texas barbecue.
Plus: Subway's Pitmaster Ramone gets a shout-out from his boss at Sadler's.
Plus, we celebrate pioneering black pitmasters on Juneteenth.
The longtime leader of his family’s engineering and construction firm, Zachry leaves a legacy of volunteer work and philanthropy.
Plus: Houston gets a new barbecue joint.
The honor comes as his business struggles to break even during the pandemic.
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.