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.
Plus: Wales needs to calm down about its barbecue, but New Zealand knows how it to bring it.
Plus: Making barbecue indoors and a $5 million offer.
Plus: The similarities between barbecue and golf, and Texas ag commissioner candidates guessing brisket weights.
Plus: Tootsie enters the BBQ Hall of Fame and ribs make it onto TV.
Plus: LeRoy and Lewis brings Korean barbecue to Austin's downtown farmer's market starting this weekend.
The exhibition, featuring memorabilia from barbecue joints across the country, offers an educational experience as well as a nostalgic one.
Plus: Eating brisket at Franklin is ranked as one of the ten best food experiences in the world. But we knew that already.
Despite Attorney General Ken Paxton’s advice, the agriculture commissioner won’t let go of barbecue scale enforcement.
Every other week, Daniel Vaughn compiles the latest in barbecue news and unearths a few surprises. Here’s the roundup for July 26-August 2.
Rumors claimed that the renowned barbecue joint was shutting down, but Franklin Barbecue isn’t going anywhere.
Every other week, Daniel Vaughn compiles the latest in barbecue news and unearths a few surprises. Here’s the roundup for July 12–July 19.
Every other week, Daniel Vaughn compiles the latest in barbecue news and unearths a few surprises. Here’s the roundup for June 22–July 5.
Tune in for the pilot episode of our BBQ editor’s look at barbecue in Texas and beyond.
Plus: High school pitmasters start early, female Texas pitmasters get their due, and all pitmasters have more to do than ever before.
Plus: San Antonio's highs and lows, Loro loses a chef but adds a burger to the menu, and Moonshine U is a real thing.
Plus: barbecue summer camp, protest through barbecue, possible barbecue cannibalism, and much, much more.
Plus: Southside Market will expand in Hutto, corn is enjoying a side-dish renaissance, and much, much more.
The Austin-based barbecue joint says an eviction notice stemmed from unheeded safety issues. The club owner says she’s fixing them.
Sid Miller gets an answer on the Barbecue Bill, Killen’s will start taking reservations, and Plano gets a new joint.
What food writers are saying about Aaron Franklin, pastrami, Davila's, and more.
Ruby’s pit finds a home, Micklethwait is opening in Smithville, and other headlines you need to know.
How an anti-gentrification boycott became a proxy war between the radical left and the alt-right.
Smoked-meat news from Texas and beyond.
A company with a reputation for downsizing newspapers takes over Texas's capital city publication.
Smoked meat news from Texas and beyond.