How Offset Smokers Became the De Facto Cooking Instrument of Texas Pitmasters
Barbecue has come a long way from being cooked in a hole in the ground. But how did steel offsets, less than 40 years old, come to define the state’s style?
Barbecue has come a long way from being cooked in a hole in the ground. But how did steel offsets, less than 40 years old, come to define the state’s style?
Most pitmasters cook brisket on offset smokers, but Big Boy’s Bar-B-Que in Sweetwater practices the dwindling art of cooking over coals.
At one location, you'll find Desert Oak Barbecue's classic menu. At the other, it's breakfast, coffee, burritos, and burgers using trimmings.
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.
An interview with Armando Vera in Brownsville, who owns the only restaurant in Texas to offer traditional, buried-in-the-ground, coal-smoked barbacoa.
Up in Smoke BBQ closed its Midland location after the 2020 bust, but it has resurfaced three hours east, in Early, with a new meat market.
With more space and help, the Stearnses have developed a new brisket recipe and house-made sausages to take Jay’s BBQ Shack to the next level.
B. Cooper Barbecue is still relatively unknown after two-plus years in business, but it’s serving dishes worth discovering, including Mangalitsa pork ribs.
The Fort Worth–based company has come out with another unusual, savory beer, this time in collaboration with Weatherford’s T&D Barbecue.
Bud’s House of Meat in Houston took on the tradition of combining meat counter and restaurant, and it’s one of the few in the area still doing it.
Wade and Becky Brewer provide their small town of Buffalo, located between two major hubs, with delicious smoked meat at W. B. Custom Cooking.
Corsicana-based pitmaster Kevin Bludso shares his family's fascinating story—alongside a multitude of recipes—in a new cookbook.
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.
What does it look like to build a barbecue empire from the ground up? Ask Grant Pinkerton.
M&M BBQ Company brought a neglected wood-fired rotisserie from 1984 back to life, in addition to making its own custom builds.
The Texas-style ribs, crispy onion rings, and lemon squares at Earnest B’s BBQ will win over even the most skeptical ’cue fans.
Remnants of the Smoke Pit can be found at Sammie’s Bar-B-Q, which boasts a massive smoked pork chop and the coldest, cheapest beer in town.
These seven books cover the basics of smoking and grilling while livening things up with recipes for smoked duck lasagna and key lime cake.
The legendary pork chop special at Slow Bone BBQ is only available on Sundays and Mondays, but it’s well worth the wait. Jeffery Hobbs’ intricate process takes a solid three weeks from start to finish. With four seasoning applications, three trips to the smoker, three weeks aging in the
Smoked jerk chicken, Trini pepper sauce, and fry bread sandwiches shine alongside Willie Meshack's classic Texas-style meats in Plano.
Winner, winner, chicken dinner—and that’s exactly what you should order at barbecue joints across the state that smoke theirs to perfection.
Even though Pizzitola's—formerly known as Shepherd Drive Bar-B-Q—embraces tradition, the Houston establishment isn't afraid of modernity.
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.
The new San Antonio joint reflects the flavors of the city with menu items like Mexican-influenced mac and cheese and queso fundido sausage.
The 139-year old Scharbauer Ranch now boasts a meat market and barbecue joint, setting up a symbiotic—and delicious—relationship.
The West Texas food truck serves road trip–worthy brisket and ribs.
Ever had top fifty barbecue from a mayoral candidate? Now's your chance.
The Odessa staple was started by a musician tired of the night life. Now, his son and grandson carry on the tradition by staying "open and hoping."
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.
House-made sausages and oak-smoked brisket help this joint—which recently debuted its brick-and-mortar—stand out from the local crowd.
What started as a way to raise funds for medical bills became a purposeful endeavor for Ramiro Vargas and his family in Edinburg.
And that’s just the beginning of the fun menu items at this Mission joint. Next up: choriqueso smoked burgers and made-to-order Micheladas.
Tortillas are just as common as white bread at these Alamo City joints, which excel at all manner of smoked meats, including chicken and lamb.
Joe Zavala is a living, breathing example of what it looks like to love your job.
After moving to the burbs, this barbecue joint is getting more adventurous with menu items like brisket enchiladas and fideo.
Located behind a coffee shop, this RGV trailer serves massive tacos overflowing with brisket and other hearty meats and toppings.
An upstart couple in the kitchen teams up with a nonagenarian owner for a restaurant that doesn't miss a beat, from sides to meats to desserts.
The couple behind the joint, Justin and Kathryn Haecker, have even hacked their way to cheaper beef by starting their own cattle operation.
After three painful experiences operating barbecue joints, Mark Gabrick finds his sweet spot with a line of H-E-B-approved sauces.
The Tomball joint puts a delicious twist on the classic dessert with a fresh, hot waffle. And oh yeah, there’s barbecue, too!
It was never a question whether Blue Broussard would serve his Beaumont community, but his passion for barbecue led him down an unexpected path.
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.
Even though Marcus McNac of Crimson Creek Smokehouse in Austin claims brisket is not his thing, he still serves a mind-blowing tomahawk steak.
After thirty years, this San Antonio joint continues to improve while staying true to its loyal customer base.
Texas has it beat when it comes to beef-based barbecue. But a few upstart pitmasters are hoping to change KC's reputation.