BBQ News Roundup: Foo Fighting BBQ, Chili’s Baby Back Ribs, and a BBQ Prodigy
Plus, what happens when a glowing review shuts down a burger joint.
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.
Plus, what happens when a glowing review shuts down a burger joint.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The most delicious trend in smoked meats combines Texas’s two favorite food groups in exciting ways.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
For his second restaurant, Stanley's pitmaster Nick Pencis indulged his passion for pizza.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The BBQ Top 50 joint has reopened, now offering one of the most unique barbecue meal experiences in Texas.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Pitmaster Brendyn Todd serves up barbecue sandwiches and smoky brisket from the oldest town in Texas.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Nobody likes dry brisket. Nobody should serve it, either.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: Wine with barbecue and a pit fit for a whole cow.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Miguel Vidal of Valentina’s Tex-Mex BBQ in Austin provides a preview of his dish at the Texas Monthly BBQ Fest, and we discuss how his San Antonio upbringing informs his current Tex-Mex BBQ menu.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Dan DeFossey has brought brisket from the RGV to CDMX.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
At Rice University, there's a little less meat in the dining halls because the chefs have embraced plant-based meat substitutes, including their own version of vegan barbecue brisket.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: Wales needs to calm down about its barbecue, but New Zealand knows how it to bring it.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The Royse City joint brings smoked meat and cheese together with its garlic parmesan ribs, served on Fridays only.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
As Brad Doan smokes the meats, his mom, Belinda, makes tasty sides—and, if you’re lucky, dessert.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: Making barbecue indoors and a $5 million offer.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Prepare your plate for "plant-based" meat.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
José Vega brings his adobo seasoning recipe—and his rotisserie design—from his hometown in Mexico to three locations around the DFW area.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
In April, the pitmaster and Jordan Mackay will follow up their barbecue best-seller with recipes and tips for grilling their favorite cuts.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Tired of used cars and small-town bureaucracy, James Jackson closed his food truck in the barbecue capital of Texas and went out of state.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: The similarities between barbecue and golf, and Texas ag commissioner candidates guessing brisket weights.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The joint has been so successful that they're bringing the three-meat plate to another outpost in Round Rock in October.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Find excellent chicken-fried steak, buttery cornbread, and a unique pineapple cream pie in Fort Worth.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Once you try topping your BBQ with kimchi, it’s hard to go back to just dill pickle chips and onions.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Abraham Franks finds his true calling as a pitmaster in Ovilla after a stressful career in Vegas.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Podcast: At Momma Jean’s BBQ in Lampasas, owner and pitmaster Johnny Walker carries on his family’s barbecue legacy.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: Tootsie enters the BBQ Hall of Fame and ribs make it onto TV.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
With a new restaurant and an invite to the Texas Monthly BBQ Fest, the pitmaster is creating new dishes while staying true to wood-fired cooking.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Valentina's is known for serving barbecue in tortillas. But for its newest addition, pitmaster Miguel Vidal looked to the Spanish bocadillo.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
It’s not the meal you’d find at Franklin Barbecue. That’s not a bad thing.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: LeRoy and Lewis brings Korean barbecue to Austin's downtown farmer's market starting this weekend.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Stop in at the Forest Hill barbecue joint for smoky ribs and brisket-stuffed baked potatoes.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
'Austin American-Statesman' food critic Matthew Odam defends his recent article questioning the quality of the smoked brisket in Lockhart.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The secret lies in an old barbecue trick.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The exhibition, featuring memorabilia from barbecue joints across the country, offers an educational experience as well as a nostalgic one.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Meet the passionate welders who are building these big beauties for pitmasters in the state and around the world.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: Eating brisket at Franklin is ranked as one of the ten best food experiences in the world. But we knew that already.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Despite Attorney General Ken Paxton’s advice, the agriculture commissioner won’t let go of barbecue scale enforcement.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
There are slim pickings for quality barbecue in the capital, but pitmaster Rob Sonderman doesn't disappoint.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
At a food truck in Waco, married pitmasters offer unusual takes on Texas barbecue, like a pesto-stuffed smoked turkey breast.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The dish isn't Texan, or Californian, or Korean, but it tastes familiar to all barbecue fans.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Get ready for ribeye steak, smoked lamb meatloaf, and kangaroo loin.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Every Saturday morning, two friends from the barbecue competition circuit turn the parking lot of the Sulphur Springs Fix & Feed into a popular spot for ribs and sausage.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Every other week, Daniel Vaughn compiles the latest in barbecue news and unearths a few surprises. Here’s the roundup for July 26-August 2.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
To offer forks and sauce, Kreuz Market had to break with a century-old policy.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Rumors claimed that the renowned barbecue joint was shutting down, but Franklin Barbecue isn’t going anywhere.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Dear Daniel: Are all barbecue cooks pitmasters?
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
A home-smoked rib brought Chris Fultz and Alex Graf together in 2011. Now the couple cooks up tender brisket and peppery pork spare ribs in Richmond.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
In the second episode of our Fire & Smoke podcast, we explore the lasting impact of Etta Randall, a black pitmaster who served four generations of Panhandle residents.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Every other week, Daniel Vaughn compiles the latest in barbecue news and unearths a few surprises. Here’s the roundup for July 12–July 19.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Ray Ramirez fell in love with Texas BBQ and started an underground L.A. barbecue joint before they were cool.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
James Jackson, a Lockhart native, cooks up tender brisket and juicy Kreuz links—plus some New Mexico touches.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.