Pitmasters should stop using the term to justify cooking in dirty smokers.
In 1926 Etta Randall, a young black woman from deep East Texas, set off for a lawless boomtown in the Panhandle, where she found unexpected success not in the oil fields but in an old concrete pit.
The state’s favorite smoked meat is so reliably excellent these days that it no longer feels like an achievement.
Smoke’N Ash BBQ pays homage to its dual traditions while wholly, joyfully embracing something new.
Here’s a primer to the language of African American barbecue joints in Texas.
The fast-food chain is using a longtime employee of Sadler’s Smokehouse in Henderson to help sell sandwiches.
The East Texas chain of Bodacious Bar-B-Q joints lost its founder, Roland Lindsey, in September. His son-in-law Jordan Jackson looks to not only carry on the brand’s barbecue legacy, but improve it one location at a time.
The multigenerational ranch’s Midland Meat Company sells its famous Wagyu-Angus-Hereford crossbred beef directly to consumers.
When you find school desks, sawdust, and pickle bars in a Texas joint, they owe a debt to what was once a Dallas lunchtime mainstay.
Texas has it beat when it comes to beef-based barbecue. But a few upstart pitmasters are hoping to change KC's reputation.
Many pitmasters, a gallerist, a boxer, and this writer describe the phenomenon of having a barbecue epiphany at the legendary Taylor joint.
Panther City BBQ Had Its Smokers Stolen. The Owners Took It Upon Themselves to Track Down the Thief.
Chris Magallanes and Ernest Morales, proprietors of the Fort Worth joint, banded together with local business owners who were similarly victimized, in hopes of getting some justice.
But only because they’re so popular at Dayne’s Craft Barbecue, in Aledo. While the double-patty wonders shouldn’t outshine the brisket and sausage, they are still unique works of art.
"You can't eat just one," says pitmaster Charles Brewer of Charlie’s Bar-B-Que, in Beaumont. Maybe that's why they've become the latest hot commodity.
Beef Ribs, Smoked Meat Loaf, and All-Beef Sausage Star on the Expanded Menu of This North Texas Joint
The brisket at Yearby’s Barbecue & Waterice, in Pilot Point, was so good last year that I had to write a review, even if the business wasn’t at full strength yet. CJ and Sabrina Henley were serving a small menu from a food truck parked next to their brick-and-mortar,
I went on a tour of North Carolina (with a detour to Norfolk, Virginia) and stopped at ten joints. I was impressed not only by the quality of Texas-style dishes, but also by the ingenuity in general.
From its truck in South Austin, Valentina’s upgraded to a new location in Buda last year that’s way bigger, serving drinks, and experimenting with new specials.
Kelly Evers closed Creekside Cookers in Wimberley in 2021 and opened Kelly’s Hill Country Barbecue the next year. Going from brick-and-mortar back to a trailer has allowed him to focus on perfecting his brisket.
Esaul and Grecia Ramos have opened Blu Lacy Smokehouse and Baked, respectively, in Castroville. Building on the success of 2M in San Antonio, the husband and wife show the growth of their skills in their new ventures.
After falling out with their investors, the three owners of the East Texas barbecue joint struggled to find their footing. Now they’re back, and as strong as ever.
The oddly located treat comes from Ricci Neer, a Corpus Christi restaurateur who opened her food court spot, Taste at 555, in 2022.
The owner of Brotherton’s Black Iron Barbecue, in Pflugerville, died this week, leaving a legacy of supporting fellow pitmasters.
Pitmaster Zain Shafi, another gold-star alum of Goldee’s, opened his own Fort Worth truck, Sabar BBQ, that exemplifies patience.
Jorge "Choche" Flores II brings his winning ribs, brisket, and chicken to a new permanent location where his whole family works.
It’s true that the Fort Worth restaurant could work on its brisket and ribs, but it’s got potential to be competitive in the flourishing local scene.
DB’s Rustic Iron BBQ operated from a trailer until two years ago. The brick-and-mortar space has an expanded menu, impressive views, and, most important, “pristine bathrooms.”
As I traversed the country in search of Texas-style barbecue this year, I found the Texas Trinity and other staples done extremely well at these 20 joints.
Tabb Singleton mixes his Okie roots with a fine-dining pedigree at Phat Tabb’s, his Texas-style joint in Idabel, Oklahoma.
The “G” Wagon BBQ & More offers smoked cheesy potatoes, snappy sausage, savory pork ribs, and well-cut lean brisket that will have folks driving to the tiny hamlet of Little River-Academy.
Miller’s Smokehouse, in Belton, offers a whole new way to enjoy pork for breakfast.
New England may have just recently come around to brisket, but Hoodoo Brown Barbeque and Hindsight Barbecue are pushing boundaries even further with dishes like Cracklin’ Pork Belly and blueberry gouda sausage.
Even as the year winds down, barbecue news seemingly doesn’t.
After selling barbecue out of a car dealership, Earnest Morgan has moved on to a new brick-and-mortar location where he can cook a Mississippi favorite: whole fried catfish.
At these six stellar Texas-style barbecue joints in the Bayou State, you can get excellent brisket as well as local favorites like fresh pork cracklins.
Stroll right off the hike-and-bike path into Katy Trail Station, where you can taste the famous chef’s pork and beef ribs, and saucy mac and cheese.
Bark Barbecue Café and 2Fifty Texas BBQ mix Texas tradition and hospitality with touches from their Armenian and Salvadoran cultures, respectively.
At white-tablecloth restaurants, Wagyu beef is more expensive, but it’s also cooked excellently, with techniques from dry-aging to sous vide.
Home cooks haven’t had many options in the lump charcoal and briquet market. Now a few Texas companies, including Franklin Barbecue, are offering better-made, more sustainable versions.
Fort Worth is the center of pork belly innovation, and Brix Barbecue’s herby porchetta is just the latest example.
The prices of Wagyu burgers range across the state, but they’re still the most accessible way to taste the well-marbled, often-expensive beef.
We know the deep-fried options tend to hog the spotlight, but can we interest you in a Neapolitan-style smoked pork belly burnt end pizza?
Too much heat, too-expensive brisket, and too much competition are stressing barbecue joints, leading to a less profitable year for many.
LocalCraft BBQ, north of Fort Worth, has improved its barbecue offerings over the last year, and its burger and queso-topped brisket-and-sausage sandwich really impress.
Previous visits to the East Texas town for barbecue were disappointing, but Scholl Brothers Bar-B-Que’s new owners have changed that.
Chuck Terrell had a horrible accident two years ago. After surgery and therapy, he’s easing his way back into serving his customers at Chuck’s Country Smokehouse, in Carthage.
Mr. D’s BBQ in Texarkana is located across the street from a truck stop, and offers up chicken and ribs to those who don’t have many options on the road.
Catering brings in half of this North Richmond Hills joint's business, but you can also stop by the restaurant to try bacon-ranch potato salad and jerk-seasoned turkey.
Diners in North Texas likely did a double take when the Original Roy Hutchins Barbeque opened this summer. But the restaurant isn’t an offshoot of popular Hutchins Barbeque—as is made clear by some harsh words and a dropped lawsuit.
Wicker’s Food Products in Missouri and Big Wick’s in Weatherford battle over their similar names.
The two states have three new Texas-style joints that range from faithful to fusion, implementing traditional Carolina barbecue elements.
Zavala’s Barbecue Distribution is an online shop that helps smoked meat diehards cook like their favorite pitmasters.
Nearly Everything Has Improved at This Fort Worth Barbecue Joint, Making It the Best New Spot in Town
While Brix Barbecue isn’t exactly “new,” its myriad upgrades—including a brick-and-mortar—have made it worth revisiting.
For a while it looked as if big-city barbecue would hog the spotlight forevermore. We should have known better.
For decades, offset smokers were the tool of choice for pitmasters, but rotisseries are coming back in style.
The woman-owned joint has had a lot of effusive press—even before officially opening. Luckily it’s living up to its early reputation.
Named After a Willie Nelson Album, This Texas-Style Barbecue Joint Is Perfectly at Home in Nashville
Shotgun Willie's BBQ started out as a mid-life crisis-inspired venture and went on to be named the best brisket in Tennessee's capital.
Blake Stoker's joint—Blake's at Southern Milling—in Martin, Tennessee, has converted many a customer to loving brisket.
The craft of whole-hog barbecue in the Lockhart of West Tennessee has been dwindling, but Zach Parker resurrected a historic joint in order to save it.
The XXL Ranch and Steak House might be hard to find, but once you get there and try the ribeye, baked potato, and sopapilla cheesecake, you're sure to be back again.
Hill Barbecue in Lubbock has had some issues with thievery and arson, but it perseveres because, to its owners, barbecue is “damn near religion.”