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.
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.
The Netflix series honors the fusion food by featuring two joints in Dallas and San Antonio. We add two more that could’ve made the cut.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Austin’s KG BBQ serves za’atar-dusted pork ribs, brisket shawarma, and pistachio rice pudding in a wholly unique dining experience.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
From a chimichurri to a halal rub, these smoked meat add-ons will seriously liven up everything from steak to sausage to eggs.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Of course, Sullivan Old Town BBQ’s twist on a Cuban sandwich, rich pecan pie, and flavorful brisket also encourage multiple visits.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
After a battlefield attack left him mentally scarred, Steven Rossler found strength in telling his story and working the Rossler’s Blue Cord Barbecue pit with his family.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
In the face of adversity, Michael Johnson Jr. continued to build Cen-Tex Smokers, a company that now has a year-long waiting list for its pits.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Butcher paper–wrapped briskets came into fashion about a decade ago, but more pitmasters and home cooks are opting for the full metal brisket jacket.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The Southern Foodways Symposium, held last weekend in Mississippi, made barbecue editor Daniel Vaughn reflect on the industry and his career.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Our barbecue editor was impressed not only with the quality of the city’s Texas-style ’cue but with the overall love and respect for the cuisine.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
While Douglas definitely isn’t a “joint,” it still has all the hallmarks of Texas ’cue, including brisket, ribs, mac and cheese, and banana pudding.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Thanks to a bad outbreak of avian flu this year, turkey suppliers are raising prices and delivering fewer birds to restaurants before the holidays.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The Jarrell joint was helmed by the late pitmaster and is now led by his friend, who still serves some of the same menu items, like cheesy squash.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Will Van Overbeek's images, with words by Oscar-winning screenwriter and Texas A&M alum and proud Aggie Al Reinert, were "good bull."
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
But B4 Barbeque & Boba in Mabank is back open now, with more space and more employees, staying true to its mission to put “a twist” on its ’cue.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
At some restaurants, paying more for a Wagyu steak may lead to disappointment. Not so with the products from A Bar N Ranch in North Texas.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
As a new location of Terry Black’s Barbecue opened its doors in Lockhart this month, a battle raged on—in the form of quippy signs—with Black’s Barbecue.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Six years ago, we set out to answer that question and got inconclusive results. And while we’ve found new info, the mystery endures.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The ribs and sausage are great, but it was the mint chocolate chip cake at Beault's Backyard BBQ that made our barbecue editor giggle in delight.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
For now, Derek Degenhardt of Decatur’s North Texas Smoke is pursuing his passion by serving brisket, sausage, and a great loaded baked potato salad.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
With a goal of fostering intergenerational connection, the Alief Neighborhood Center is a new model for what a community center can be.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Texas Monthly’s barbecue editor goes all in on Wagyu beef—and the Texans who produce it.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
When Jordy Jordan opened the second location of Big D BBQ in the old Midlothian Mirror office, he wanted to pay homage to its controversial leader Penn Jones Jr.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Paul Cruz was battling some personal demons before finding faith and founding Cruz BBQ Company in Maypearl.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
From sweet chipotle to dirty rice, the options at this family-run Bellville sausage emporium run the gamut from tame to adventurous.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.