The best (and only) restaurant in Valera, TX.
Barbecue rookies have built a promising stop off of Northwest Highway in Dallas.
Pork ribs, tradition, and the best bread in the business.
Beef links worth celebrating.
Pure, savory flavors, organic ingredients, and the best brisket in Waco.
Decent barbecue staples in a carefully cultivated atmosphere.
Four years ago, Davetta Greene bought a used barbecue pit for $40. It was a gift for her husband, Kendon. After fried pork chops caused two separate fires in their home kitchen, she thought it was time he moved his cooking outside. He didn’t take to the pitmaster role immediately. “It was
The hand-painted wooden sign reads “Pat’s Barbecue,” but everybody calls it Pat Gee’s after its late founder, Mack Henry “Pat” Gee, who opened this barbecue shack east of Tyler, deep in the piney woods, sometime around 1963. Pat, his wife Vida, and their seven children lived just up the hill
This is not a barbecue joint. As the name suggests, they specialize in smoked meats, which are mostly piled in a sandwich. If you come to One90 Smoked Meats looking for a combo plate with slaw and beans on a plastic tray, prepare to be disappointed. But if you’re happy with
Cary Hodson wanted to bring a brewery to historic downtown Garland. City regulations said he needed food to go along with his craft beers, so he enlisted the aptly named Tex Morgan to bring the barbecue. They made room for an Oyler smoker, and now Intrinsic Smokehouse & Brewery has
Sometimes all it takes to seduce me into a high-mileage gamble on a barbecue joint are a few meat photos on Facebook. Unless you’re taking the circuitous route to nearby Wichita Falls, Windthorst, Texas isn’t really on the way to anywhere. But a mere five-hour round trip from home isn’t a bad investment for
The image above is probably the most well-known in Texas barbecue. A photo of, or with, the iconic pit at the Salt Lick is on par with braking for our state’s bluebonnets along the highway. This particular photo fetched me nearly 3,000 likes on Instagram. My best image of a Franklin
Last year, Leonard Botello IV decided he wanted to open a barbecue joint. The big hitch in his giddyup? He needed a smoker. He started searching for a workable, used pit, and pretty soon “a Klose pit came up on Craigslist in Cleveland,” he recalled. Ohio, that is, not Texas. According
To the people of Corpus Christi, I’m sorry about your barbecue. I tried just about every joint in the city a couple of weeks back, and there wasn’t much good news to report. There was one bright spot, though: Julian’s BBQ.With a black cowboy hat, a black shirt, and a red
Emilio Soliz began his barbecue career in a good spot. As a young man, he was the pitmaster at Two Bros. BBQ Market when they were named to the Texas Monthly Top 50 joints. Soon after, Anthony Bourdain visited and snapped a photo with Soliz—his reputation was on the rise.
Even if the 300 migrants first given land grants in Texas didn’t make it to Blanco, Old 300 BBQ is still a good lesson in Texas history. The Hill Country joint is dubbed in honor of those original settlers; their names adorn the walls and modified Texas battle flags are etched into
Ronnie Weiershausen is a rare breed. Although most every barbecue joint out there is using an offset smoker or a rotisserie, Weiershausen still prefers the old-fashioned way of burning oak logs down to coals to feed the pits at Ronnie’s BBQ in Johnson City. The smell of fat dripping onto the
It was one of those rare times I wasn’t looking just for brisket. The possibility of a well-smoked burger on Coach’s menu was the draw. It reminded me that I’d never had a good one, and this joint just west of Waco might be the breakthrough. Certainly, a patty of smoky
Just a few months after opening in early 2015, Dallas’s Back Home BBQ pulled a barbecue mulligan: They shut it down. The already renovated Chinese restaurant got re-renovated. A new patio and sign were installed, and the menu was overhauled. When it reopened last November, pitmaster Carl Anderson began cooking with
Randy Witt bet on a cursed location in the small town of Rosenberg for his first restaurant. He had run a successful catering business with his wife, Shauna for sixteen years before jumping into the restaurant business. “This building has been a barbecue joint for thirty years,” Witt told me, but the
Gary Vincek seems to do it all. He doesn’t run a just a barbecue joint, a sausage factory, a meat market, a processing facility, or a bakery. As owner and pitmaster at Vincek’s Smokehouse, he and his crew provide the Southeast Texas town of East Bernard with all of those things.
Mike Anderson Jr. runs one of the most popular barbecue lunch spots in Dallas, but when he opened it with his dad back in 1982, they really didn’t know what they’d gotten into. “We started it together the week after I got out of high school,” he told me while
A tattered banner hangs on the side of the small building that houses Tons of Fun BBQ. The restaurant sits on a gravel lot along the main drag of Bartlett, a town of just over 2,000 residents that’s midway between Temple and Taylor. Inside there’s just a counter and a cash register. Takeout
Scott Moore wanted to make tequila, but you can only call it “tequila” if it’s made in Mexico, and there is already plenty of competition on the store shelves. So he settled for chocolate. The availability of good chocolate was a different story in 2011 when Moore and his partner, Michelle Holland,
Out in the Piney Woods of East Texas, a legendary barbecue joint run by the New Zion Missionary Baptist Church has been dishing out classic East Texas-style barbecue since the seventies. Some refer to it as New Zion, after the church it supports next door. Tthers call it “The Church of the
Before I was Barbecue Editor for Texas Monthly for nearly three years, I maintained my own blog, Full Custom Gospel BBQ, and one the last reviews I wrote was for Blue Moon BBQ. The first visit was a good one, and I’ve tried a few follow-ups that were thwarted by my own poor
There’s no sign over the door—at least not for now—but somehow that doesn’t seem to matter. The Big Bib BBQ and its new attached event space anchor the corner of an aging strip center along Austin Highway in northeast San Antonio. It’s under construction, and the awnings are being replaced, but
Central Texas was once known for its meat market-style barbecue joints, i.e. meat markets that had a barbecue business on the side. Many of those places are gone, or they have converted into barbecue-only businesses. A few holdouts remain, including one shining example: the Thorndale Meat Market.About an hour northeast of Austin, out on Texas
I’ve never eaten at a restaurant more often before a first review than this one. Including opening night, I’ve enjoyed seven meals at 18th & Vine since they opened the doors in early October. It helps that the restaurant is just fifteen minutes from my house, but it also takes a
In 2009, Shannon Bankston and Heather Hoff opened a barbecue shack back in the tiny Northeast Texas town of Ladonia, population 612. Before long they sought out a bigger audience and moved Fatboy’s BBQ to the next county over, specifically to a roadside stand in Cooper, Texas, population 1,969. Fatboy’s popularity in the
Back in April, I gave El Paso some tough love. I had tried and failed to find good barbecue there, and I wrote about my futile search in an article called “BBQ in Far West Texas? I’ll Paso.” With a headline like that, it’s no surprise that the piece resulted in
Until relatively recently, when I heard (and sometimes gave) barbecue recommendations for places located along the edges of Texas, often the tip came with a qualifier: “It’s good for ___.” Fill in the blank with East Texas, The Panhandle, or the Valley. Even our Top 50 BBQ lists had a
If you’ve traveled down I-35 between Waco and Austin, you’ve probably wondered about Schoepf’s. Red billboards in either direction beckon. The name is noticeable if only for its phonetically challenging spelling (they say it “shuffs”). It might also be in your consciousness if you’re a longtime reader of Texas Monthly, which included
De’Andre Jackson never thought he’d be cooking barbecue for a living. As a football star out of Garland, he started for the Big 12’s Iowa State. Entering his senior year, some had him graded as the third best cornerback in college. An ACL-tear toward the end of the season kept
For all chefs, there are moments in their culinary careers that forever shape them. Moments when principles are seared into their brain by mentors, books, or classes only to manifest in their cooking techniques for life. For Travis Heim, owner and pitmaster of Heim Barbecue, in Fort Worth, one of those illuminating experiences came
Dining at Hard Eight BBQ is as much about experience as it is about the meal. During a recent visit to the original Stephenville location, I lined up with thirty other people, an impressive crowd for 1:00 p.m. on a Friday. Together we stood together facing cord upon cord of neatly piled mesquite and two
The challenges of running a barbecue food truck weren’t lost on B.R. Anderson when he opened B-Daddy’s BBQ, in San Antonio, in 2012. After all, he was the third owner of the trailer he bought, stepping in after the other two gave up on their ventures. But in restaurants, it’s often innovate
This barbecue joint does not exist. No, this is not the start of a philosophical argument over what is and isn’t real. What I mean to say is that I thought this category of barbecue joint–“the unknown”–was gone forever. The “unknown” is a place that I would characterize as a “hidden gem,” a restaurant that
When Jason and Jake Dady opened Two Bros. BBQ Market, the barbecue joint on San Antonio’s north side of town was met with critical acclaim (including from Texas Monthly, which named it one of the Top 50 in 2013). Pivoting off of this success, the brothers decided to turn their sights
Legends in the barbecue world perpetuate themselves. Keeping your doors open for decades takes hard work, loyal customers, and a little luck, and it doesn’t happen that often. In return, such barbecue joints are worshiped for their longevity, and rightly so. It’s a huge benefit, but it also comes with
When I first saw the website for the Coastal Texas Barbecue Trail, I thought it was some sort of chamber of commerce brain child meant to pump up some mediocre local businesses. Mumphord’s Place in Victoria and McMillans in Fannin were both good enough to make our latest Top 50
Big cities in Texas all seem to have a beloved barbecue retreat outside of town. It’s a joint far enough away that you really need to leave the city to get there. For Dallas it is Clark’s Outpost in Tioga, San Antonio has the original Rudy’s BBQ in Leon Springs, Austin
There’s a little red building with yellow trim along Kuykendahl Road on the north side of Houston. The fresh coat of paint is hard not to notice even while speeding along, and inside is some of the city’s best and most thoughtful barbecue.For Steve and Sherice Garner, this building has been a long
It’s hard to replicate a legend, but that’s what Keith Schmidt is tasked with at the new Kreuz Market in Bryan. Keith bought the business from his father Rick in 2011, and he’s shepherding it through their first true expansion since the business first opened in 1900. The Schmidt
I’ve tried to eat at the original Bodacious Bar-B-Q in Longview for years. The first time I struck out because I didn’t realize they were only open three days a week. The next try they were on vacation, and another time there just wasn’t anyone there. I learned later that
Eric Hansen has been passionate about barbecue for years, but his new barbecue food truck, Not Just Q, started smoking last April. If Hansen’s name is familiar, it might be because it was included in most every announcement relating to the Slow Bone’s opening in Dallas. His stint as the pitmaster there
Chad Mudd came back to Krum to open a family-style home cooking restaurant. Then, a barbecue joint happened. It started this January when he reopened in the same space his previous restaurant occupied in the downtown strip of Krum some fifteen years ago. It started off as all chicken fried
Smokey Denmark’s has been known for making sausage in Austin for decades. Even up in North Texas, if you ask a barbecue joint where their hot links are from you’ll likely hear “Smokey Denmark.” While they have a storefront at their facility on East Fifth Street,
It’s big, it’s bright red, and Jackson Street BBQ is a great new option for Texas barbecue in downtown Houston. Opened earlier this year, it’s a joint venture between Houston chef Bryan Caswell and local pitmaster Greg Gatlin. The two joined forces on a menu with plenty of variety, and
The transition from competition barbecue to commercial barbecue can be challenging. Restaurateurs generally have to cook more than once a week, there’s more meat to smoke, and a lot more people need to be pleased than one table of judges. In my experience, shelves full of competition trophies don’t often translate