Texas Monthly Recommends: Selena and David Byrne Recorded a Song Together and It’s So Good
Plus, rap from San Antonio, essays from Houston, and landscape photography from across the state.
Plus, rap from San Antonio, essays from Houston, and landscape photography from across the state.
Euless is home to one of the largest Tongan communities in the U.S. In this documentary, Huay-Bing Law explores how the immigrants have revitalized the local high school football team through the story of one player, Patrick Vahe.
Filmmaker Annie Silverstein chronicled the scene and the dancers at Sefcik Dance Hall in Seaton.
Mac Coleman always knew he wanted to be a professional bronc rider. This documentary film by TJ Martinez profiles the Texan as he pursues his dream—after losing his eyesight.
In this episode of Sound Check, Terry Allen, Lloyd Maines, and Bukka Allen take us to the “Bottom of the World.”
For the launch of the new Texas Monthly video series, “Spaces: A Look at How Texans Live,” a companion to our “Spaces” photo series, Decker takes us through her West Austin home. Find out more about what’s in that shoe collection as the affable and unassuming actress talks about
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From flying the length of Texas's perimeter to Hurricane Harvey to a tragic fire on the Panhandle plains, read our favorite longform from this year.
Roy Orbison, Kacey Musgraves, Willie—deck your halls with Lone Star tunes this year.
Meet Kenneth Laird, the man behind Laird’s Bar-B-Q in Llano.
We went behind the scenes with Texas Monthly’s November 2017 cover guys, Leon Bridges and Gary Clark Jr.
The story of Hurricane Harvey, as told by 28 Texans who helped their state through its darkest hour.
Going to Gatling, meeting Landry, and discovering the cruelty of teenage girls.
The Texas filmmakers poised to usher in a new Golden Age of Texas cinema.
Shout outs to the best meat, sides, atmosphere, and more that we found while putting together the top fifty barbecue list.
Welcome to the golden age of Texas barbecue.
Queen Bey reigned, while Clark and Morris repped the Lone Star State.
By Texas Monthly, Emily McCullar and Dan Solomon
A snapshot of two of Texas's busiest airports in the aftermath of the refugee ban.
By Texas Monthly, Michael Hardy and Sonia Smith
You’ve probably heard about the bathroom bill—and you’re going to hear a lot more—but here’s a behind-the-scenes look at the legislature and the politicians, lobbyists, agitators, and donors who really run the show.
By Texas Monthly, Dave Mann, Eric Benson and R.G. Ratcliffe
Proceed with caution: steers ahead.
The best albums released by Texas artists this year, according to the 'Texas Monthly' staff.
There are certain dishes that every good Texan knows and loves. But do you really know how to grill a flawless ribeye? Season that cast-iron skillet in your cupboard? Make sure your dough rises? We asked experts around the state to share some how-tos and a few recipes that will
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Your mouth’s guide to the Super Bowl, fresh from the ’Texas Monthly’ archives.
The Great Texas Meltdown of 2015 started slowly. In fact, things were looking mighty good for perennial favorites the Dallas Cowboys when they made the playoffs last January, and they could have gone all the way if it hadn’t been for a controversial call by the refs that cost them
2015's most read in longform, news, food, and general Texanness.
Rounding up a year of Texas oddballs and oddities with the Bum Steer 2016.
Pre-1,200 BCE: People in the New World discover nixtamalization, a process of soaking maize in water with wood ash that vastly increases the nutritional value of anything made from it, including corn tortillas. 1520’s: In recounting Hernán Cortés’s conquest of the Aztecs, Spanish historian Bernal Díaz del Castillo observes that
The lexical evolution of a most delicious word.
Screaming for Blue Bell ice cream can stop in less than two weeks, and rats invade the Dallas criminal court.
Readers respond to the October 2014 issue.
Readers respond to the July 2014 issue.
Searching for signs of greatness in the tepid rom-coms of this year’s best actor.
By Stephen Harrigan and Texas Monthly
As if defending the TMBBQ Top 50 weren’t enough, Texas Monthly Barbecue Editor Daniel Vaughn is also in the middle of his book tour for The Prophets of Smoked Meat, which brought him last week to the city he now says is “the capital of Texas BBQ.”
LAST WEEK WE RELEASED our quinquennial list of the state’s top fifty joints. Today the full story is online and on newsstands everywhere. It’s packed with reviews explaining why we liked our top joints and how we picked the best (and incredible photography by Wyatt McSpadden). This year, however,
Things have changed dramatically since Texas Monthly published its last list of the state’s top fifty barbecue joints, in 2008. Not only has there been an unprecedented flourishing of great new joints in the past five years (sixteen of the places on this year’s list were not even open in
While the list of the best barbecue in the state of Texas (therefore, the world) is limited to just fifty joints, there’s plenty more out there to love in the Lone Star State. Our team of dedicated tasters came back from their travels with notes on everything great about Texas
The best barbecue joint in Texas is only four years old. This is an unusual development, but one that will surprise no one familiar with Franklin Barbecue, which, since opening in 2009, in a trailer off Interstate 35, has built a cult following for its meats. Has any other restaurant
Bad news, Memphis: not only are your Grizzlies on the way to losing to the Spurs, but you still won’t get to eat the world’s best barbecue! Taking up on a suggestion made by @tmbbq on Twitter, San Antonio mayor Julian Castro is wagering smoked
You may have noticed that when we released our list of the Top 50 BBQ Joints in Texas this week, we went ahead and declared them to be the Top 50 BBQ Joints in the World. It’s right there on the cover, where we crossed out
For some in the small town of Lexington (population roughly 1,200), Saturdays are as holy as Sundays. It’s hard to miss these devotees. They congregate at the end of Main Street, within view of some grain elevators dressed in a gingham rust—a line of farmhands, ranchers, well-off weekenders, and groggy
Louie Mueller Barbecue has been described as a “cathedral of smoke,” and indeed, many of the trappings of organized religion are present here: the sacramental offerings, the priesthood in their ecclesiastical red apron-robes, the flock of devoted congregants, even the disciples (Austin barbecue star Aaron Franklin credits a bite of
Shed #2 at the Dallas Farmers Market is a vast, enclosed, and fully air-conditioned structure that essentially serves as a city-owned food court where up-and-coming restaurateurs crowd in to show off their skills. The unquestioned anchor tenant of this gastro-carnival is Pecan Lodge, a three-year-old barbecue joint producing what is
Staunch traditionalists who refuse to eat meat that’s been smoked in a gas-fired pit should drive right on past this remote joint just north of Mineral Wells without stopping. That way, there’ll be more of the smoky brisket—cut into thick, beautifully fatty slices—for the rest of us. And the ribs,
Even if the meat at Cowpoke’s were terrible, the joint would be jam-packed at all hours, since it’s located on the edge of the booming Eagle Ford Shale formation. But luckily for the patrons jawing about oil prices in the tidy dining room, the barbecue here is exceptional, certainly among
Israel “Pody” Campos used to live in Austin, where he worked for the Texas Municipal Police Association, training cops all over the state. When budget cuts forced the association to downsize a few years ago, he moved back home to Pecos and took up a job as the chief deputy
This tidy cedar cabin only opened in November, but pitmaster and owner Kenny Hatfield has been perfecting his craft for years, barbecuing brisket each Friday for his friends and employees at his nearby flooring store. Hatfield smokes his brisket for eighteen hours over a mix of oak and mesquite in
Not a typical joint by any means, the Granary is part of the flashy new Pearl retail/residential complex and occupies a renovated nineteenth-century home with high ceilings and dark-brown wood trim. The vibe is hipster carnivore: the music is modern, and the walls are covered with barbecue folk art, such
Local celebrity chef Jason Dady—who co-owns the place with his brother Jake and wife, Crystal—has gone the route of high-end barbecue in this north San Antonio location. Here, just about everything is done by hand and recipes are original. The brisket has a deep, rich taste; the crust is thick
Kirby’s is a living testament to the adage, “Teach your children well.” Owner and pitmaster Kirby Hyden learned to smoke meats from his father, who learned from his father, and this family know-how proves to be a rich inheritance. In 1960 Hyden’s grandfather opened a joint called Holloway’s in a