JQ's Tex-Mex Barbecue helped put the smoked brisket birria taco on the map, but it's worth the drive to Houston for any item on the menu.
By Daniel Vaughn
The entrepreneurs behind TexMalt, a Fort Worth–based malt processor, are the only purveyors of smoked malt in the state—for now.
By Daniel Vaughn
The New Orleans–inspired dish is available every day except Sunday, when Mitch Davis preaches at the local Baptist church.
By Daniel Vaughn
The Fort Worth joint is now serving Wagyu brisket on a biscuit from you'll never guess where.
By Daniel Vaughn
Plus: Feges BBQ's recipe for smoked sweet potatoes in beef fat.
By Daniel Vaughn
Inspired by a childhood favorite, the wieners are a welcome addition to the menu of the Austin joint, especially when served with chili.
By Daniel Vaughn
The beloved pizza eatery gets creative with the rest of its menu.
By Daniel Vaughn
Open only on Saturdays for now, the barbecue trailer has fun with its smoked meats.
By Daniel Vaughn
Joshua and Myra Guerrero’s food truck embraces new barbecue ideas from across the state.
By Daniel Vaughn
The San Antonio joint's meat market turns out expert, flavorful links and one of the best hot dogs in Texas.
By Daniel Vaughn
One of Fort Worth’s best barbecue joints now transforms into a taco shop at night.
By Daniel Vaughn
Tucked inside a downtown Houston food hall, the kitchen is turning out this hearty, pork-heavy dish.
By Daniel Vaughn
Melted jack cheese, Russian dressing with onions and dill pickle, and a sweet hoagie roll nicely complement the smoky, generous pastrami.
By Daniel Vaughn
Brian and Julie Wright’s restaurant and coffee shop is giving the community of Harleton a smoked meat education.
By Daniel Vaughn
Heim Barbecue’s magically sweet and savory cubes are fast becoming as beloved as bacon.
By Daniel Vaughn
Korean, Tex-Mex, and Vietnamese influences hit the plates at Candente and International Smoke.
By Daniel Vaughn
The new restaurant builds its menu around one of the hottest trends in Texas barbecue.
By Daniel Vaughn
They’re technically klobasniky, but who cares what this Austin trailer calls them when you can enjoy brisket wrapped in sweet dough this delicious?
By Daniel Vaughn
Greg Gatlin’s joint is serving better wings than any of the big chains.
By Daniel Vaughn
A new technique has allowed the Houston joint to begin serving this savory lunch item twice a week.
By Daniel Vaughn
At the joint they’ve run since 2001, Charles and JoAnn Thomas offer a great deal for good food.
By Daniel Vaughn
The legacy of Smith McArthur Jr., the man who built the joint from the ground up, is carried on by his children.
By Daniel Vaughn
And there’s much on their menu now that Jim and Colleen Buchanan have taken over a beloved restaurant on the island.
By Daniel Vaughn
Louis and Iris Moreno reopen a beloved, shuttered meat market serving barbacoa, tamales, and a full barbecue menu.
By Daniel Vaughn
Former Texas state trooper Rick Muniz opted to spend his retirement days living out his dreams in a Katy food trailer.
By Daniel Vaughn
Inspired by the ’80s classic ‘Coming to America,’ the Austin barbecue sandwich shop serves this higher quality play on the McRib.
By Daniel Vaughn
Get there early for this Friday lunch special from pitmaster Jordy Jordan.
By Daniel Vaughn
The Saturday-only special of beef short ribs outdoes everything else on the menu. Just be prepared to pay big bucks.
By Daniel Vaughn
The fermentation game is strong at farmers' market favorite Mum Foods, which opened a new space in Austin.
By Daniel Vaughn
Patrick Joubert’s Fort Worth joint marries the Louisiana flavors of his childhood with the barbecue of his deep Texas roots.
By Daniel Vaughn
Steve and Sherice Garner’s Houston joint pays homage to the authentic, Louisiana-style sausage of their youth.
By Daniel Vaughn
It’s not a barbecue joint, but Rich Vana’s restaurant serves a smoked pork belly pastrami on house-made bread that’s worth the trip.
By Daniel Vaughn
This Monday night special at one of Dallas’s best joints is worth the unusually complex process undertaken by chef Jeffrey Hobbs.
By Daniel Vaughn
The dish is nicely balanced with a bright salad and fresh corn tortillas.
By Daniel Vaughn
The Austin brewery and restaurant has a constantly changing menu, but the unique flavor of the pork ribs make them a consistent standout.
By Daniel Vaughn
Why, yes, you can put a whole brisket directly onto a hot griddle.
By Daniel Vaughn
For his second restaurant, Stanley's pitmaster Nick Pencis indulged his passion for pizza.
By Daniel Vaughn
The Royse City joint brings smoked meat and cheese together with its garlic parmesan ribs, served on Fridays only.
By Daniel Vaughn
Prepare your plate for "plant-based" meat.
By Daniel Vaughn
José Vega brings his adobo seasoning recipe—and his rotisserie design—from his hometown in Mexico to three locations around the DFW area.
By Daniel Vaughn
Once you try topping your BBQ with kimchi, it’s hard to go back to just dill pickle chips and onions.
By Daniel Vaughn
Valentina's is known for serving barbecue in tortillas. But for its newest addition, pitmaster Miguel Vidal looked to the Spanish bocadillo.
By Daniel Vaughn
The Austin barbecue truck smokes and sears its patties to just the right tenderness. But don’t ask for one at lunch.
By Daniel Vaughn
After buying his favorite sandwich shop, owner Andrew Kelley introduces house-made pastrami to the menu.
By Daniel Vaughn
The bavette exemplifies Aaron Franklin and Tyson Cole's ambitious collaboration.
By Daniel Vaughn
The Dallas barbecue joint is offering a smoked mutton rack, with an Ethiopian-inspired rub, now through Sunday.
By Daniel Vaughn
Ready for this jelly: Pig ears provide most of the gelatin in the Beaumont restaurant's version, which is heavy on the meat.
By Daniel Vaughn
When it’s on the menu at a barbecue joint, you’ll want to order this underused cut. Trust us.
By Daniel Vaughn
Two Texan treasures come together in this magical dish, but it's not always easy to find. Here's where to start.
By Daniel Vaughn