Your Filthy Barbecue Pit Is Not “Seasoned”
Pitmasters should stop using the term to justify cooking in dirty smokers.
Daniel Vaughn is the author of The Prophets of Smoked Meat: A Journey Through Texas Barbecue, the coauthor of Whole Hog BBQ: The Gospel of Carolina Barbecue, and the barbecue editor at Texas Monthly. He has traveled the world sampling smoked meats at over 1,800 barbecue joints, most of which are in Texas.
Pitmasters should stop using the term to justify cooking in dirty smokers.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
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.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The state’s favorite smoked meat is so reliably excellent these days that it no longer feels like an achievement.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Smoke’N Ash BBQ pays homage to its dual traditions while wholly, joyfully embracing something new.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Here’s a primer to the language of African American barbecue joints in Texas.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The fast-food chain is using a longtime employee of Sadler’s Smokehouse in Henderson to help sell sandwiches.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
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.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The multigenerational ranch’s Midland Meat Company sells its famous Wagyu-Angus-Hereford crossbred beef directly to consumers.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
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.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Texas has it beat when it comes to beef-based barbecue. But a few upstart pitmasters are hoping to change KC's reputation.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Joe Martinez has finally found a hobby that pays off with his truck, Smokin’ Joe’s Pit BBQ, which features chile relleno sausage and chili with beans.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Protocol Farms near Bowie takes inspiration from Japanese methods of feeding Wagyu, which includes jazz playing through the speakers and cool pens.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
“Big Sam” Palomarez has been assembling links for Dozier’s BBQ, in Fulshear, since 1965 and has some fascinating stories from his tenure.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Andiron in Houston isn't a typical steakhouse. With a wide-ranging menu and a healthy dose of smoke, it embraces a more modern approach.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Houston joint Guillory’s Bar-B-Que is just daring enough to pile meat on top of meat, in addition to serving Beaumont-style beef links.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Cousins BBQ is embracing a new era, with updated sides, full barbecue trays, and an All You Can Meat (yes, that’s exactly what is sounds like) daily special.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
At M’Jays House of Smoke, in Arlington, each menu item is bigger than the next. And if you run out of barbecue tolerance, this space also offers fried catfish and wings.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Using beautiful fungi from Smallhold's mushroom farm in Buda, I tried to mimic meat in the smoker and on the grill to mixed results.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Yearby’s Barbecue & Waterice, in Pilot Point, is serving a limited menu until its brick-and-mortar opens, but brisket lovers are in luck.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The Lindseys have nurtured a new pitmaster in the family to take over the original location of this chain in Longview after several closures.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Fortunately, Texas pitmasters already know how to get more from a pork butt.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
While the behemoth chop from the Houston-bred steakhouse is a national favorite, 1845 Taste Texas, near Dallas, has a similar cut that proves superior.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
I taste-tested smoked coffee recently produced by Austin-based Roasty Buds, but the flavor and aroma weren't quite what I expected.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Justin Pearson, whose grandfather once owned Chisholm Trail BBQ, serves similar yet improved sausages with no strings attached at San Marcos BBQ.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
An early look at Uptown Sports Club shows gumbo stocked with Franklin Barbecue sausage, a raw bar, and four different po’ boys.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Joe Rodriguez and Melissa Garza have made Sisterdale's Black Board Bar-B-Q better than ever while still honoring what locals loved about it.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
This Houston-area barbecue joint helmed by three family members serves brisket fried rice and nui xào bò from a gas station.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Garrett Rabel serves a “perfect” sausage sandwich in New Berlin, where eating and serving links is a big part of the local culture.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
These Texas brands keep us looking comfortably stylish, whether we’re pitmasters or just guys reaching for another helping of ribs.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Montgomery’s Bar-A-BBQ incorporates fresh ingredients into old family recipes for items like cheesy potatoes and hot cornbread.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Hurtado Barbecue, an Arlington favorite, is now open at Globe Life Field, serving giant beef ribs and birria tacos just in time for opening day.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The business has been a grind for Jordan Rosemeyer of Rosemeyer Bar-B-Q in Spring, but his small trailer still puts out great brisket, sausage, and ribs.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Dallas-based Low and Slow specializes in corn, potato, and tortilla chips that are smoked before they're bagged, providing an unmistakable flavor and aroma.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Hill City Chop House might need to depend on people coming from outside of Tolar to keep it afloat, but the smashburger and smoked dump cake are well worth a trip.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
To make these frozen grocery-store products more edible, I zhuzhed them up with sauce, slaw, and buttered buns, to mixed results.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
While Burnet has had great smoked meat, none of the eateries stood the test of time. Here's hoping Warehouse BBQ and Meetery will be around a good long while.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
What I once claimed was the best barbecue chain in Texas has recently yielded some disappointing results as locations expand.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
JNL BBQ has leveled up with a new indoor location that features a stage for live music and more creative menu items.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Ranching has its own language, and specialty beef is no exception. Learn the difference between Kobe and Wagyu, and the grades, with this handy guide.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
It's nowhere near as stringent as the Japanese system, leading some companies to come up with their own grading. R-C Ranch wants to see that change.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
When wings get too expensive at the grocery store, use a cheaper cut of chicken to get an even more flavorful effect for your next party.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Two legendary Houston restaurants are up for the Texas Treasures Business Award this year, and they credit perseverance with getting them this far.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Trade wars with Japan, $250 vials of semen, and livestock-filled airplanes all contributed to the still-growing industry of Wagyu beef today.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Along with stellar smoked chicken and sausage, Denison’s Heritage Butchery & Barbecue offers raw meat from within 250 miles of its Texoma region.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The third episode of the Peacock series starring Natasha Lyonne heavily features Texas barbecue, and gets a surprising amount of detail right.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Long lines, packed parking, and sold-out meat are regular features of Kat’s Barbecue in Santa Fe, thanks to lauding loyal customers.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Two pitmaster friends seem to think so. What started as a theory between them has spread into wider barbecue-nerd circles.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Houston’s El Topo has won awards for its brisket suadero taco, which features nixtamalized blue-corn tortillas and a house-special salsa.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Ramen Tatsu-Ya’s latest addition offers house-made noodles to dip into chili-inspired broth, whose leftovers are meant to be eaten as Frito pie.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Mum Foods’ Geoffrey Ellis grew up in Austin and spent time in Queens, and both places inform his menu, which features beef sausage and matzo ball soup.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Not that long ago, it was regarded by many barbecue aficionados as inferior to shoulder clod. Then things started heating up.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
After successfully serving smoked pork belly pizza at the State Fair, Stephan Nedwetzky planted Pit Commander Barbecue in North Texas.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Peeler Farms in Floresville hones its niche in the rapidly expanding Wagyu market—and doesn’t compromise service in the process.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The Wagon Wheel has been around since 1994, but it recently gave itself a makeover with a new location and a menu that prioritizes freshness.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
From traditional smoked brisket to less-traditional Lebanese pork ribs, these twenty dishes blew barbecue editor Daniel Vaughn away.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
From the underground to the top of best-of lists, these Los Angeles–area joints have endured a barrage of red tape to serve excellent Texas-style ’cue.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Show off your obsession for smoked meat and its accoutrements during the holiday season with cute, curated decor.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Though navigating overwhelming grief, the Ramirez family of California learned to smoke meat and continue to run Ray’s Texas BBQ.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
At Gatlin’s Fins & Feathers, executive chef Michelle Wallace gets creative with smoked jerk chicken and a Viet-Cajun fried catfish sandwich.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Some of the most popular new barbecue joints only offer sweet-glazed ribs, which has left us nostalgic for the good ol’ days of salt-and-pepper pork.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.