Sep 23, 2015 — By Daniel Vaughn
Aug 27, 2015 — By Daniel Vaughn
Apr 25, 2014 — By Daniel Vaughn
KB’s brisket is wildly smoky.
May 3, 2013 — By Daniel Vaughn
This is “cowboy-style” barbecue, where the wood is burned to coals, then transferred to large metal pits in which the meat is placed on grates set about four feet directly above the heat.
By Arielle Avila
By Dan Solomon
By Leif Reigstad
By José R. Ralat
By Peter Holley
By Nashwa Bawab
By Priya Krishna
By Michael Hall
By Texas Monthly
By Daniel Vaughn
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