Here Are the Best Barbecue Books Yet This Year
Get ready for ribeye steak, smoked lamb meatloaf, and kangaroo loin.
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.
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.
Three large red letters caught my eye at a busy intersection in El Paso, and I knew I’d found the new home for Desert Oak Barbecue. “BBQ” is the only thing written above the door, but it stands out amid the strip center clutter. It’s a big step up from
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 June 22–July 5.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The talented Andrew Samia finally gets a pit of his own at this new joint on Mission Road.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
One of the best 'new' places in the state serves excellent smoked meat and a mean mac and cheese.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Pappas is embracing craft barbecue with dishes like deep-fried brisket crab cakes.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Armenian native Ara Malekian has created something special in Richmond. Don’t miss the beef ribs—or the coffee.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Tune in for the pilot episode of our BBQ editor’s look at barbecue in Texas and beyond.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: High school pitmasters start early, female Texas pitmasters get their due, and all pitmasters have more to do than ever before.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Wyatt McSpadden’s latest collection of photographs is a call to action to explore and discover the joints you find on the backroads and in small towns.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
It might be in a food court, but this Houston joint is the real deal. Don't miss veggie dishes like Moroccan spiced carrots and corn salad.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The “Green Books” guides helped black tourists avoid humiliation—and worse.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Flooding from Hurricane Harvey didn't shut down Jim Buchanan's barbecue for long.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Bourdain looked for the good in people—and he recognized how food can help us understand what we all share.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
After a tragedy in the pit room in 2017, it didn't take long for Franklin Barbecue to rebound—or for the lines to start forming again.
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 truck by Willow Villarreal and Jasmine Barela at Big Star Bar is worth the trip by itself.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: San Antonio's highs and lows, Loro loses a chef but adds a burger to the menu, and Moonshine U is a real thing.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Says longtime pitmaster George 'Slim' Miller: 'If that meat don’t feel you, and you don’t feel that meat, ain’t nobody gonna enjoy it.'
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The descendants of the late Roy Burns do the institution proud with stuffed potatoes, rib sandwiches, and other favorites.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
With its new, larger location, this Third Ward joint’s fried seafood is just as good as its smoked meats.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Where the sweet treats—from mile-high pies and masterful banana pudding to cookie sandwiches—are so tempting you might just skip the meat.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: barbecue summer camp, protest through barbecue, possible barbecue cannibalism, and much, much more.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Assistant coach Josema Bazan cooks up recipes from his native Argentina and other countries as part of this special team tradition.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Now that large chains are required to post nutritional info, it’s best to look away. But there are some good options (and we don’t mean the three-bean salad).
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The chef's Netflix series is so thoughtful and sophisticated when talking tacos or pizza. So what gives?
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
You’ll find excellent meats and inventive sides for a bargain price at talented pitmaster Dustin Pustka’s BBQ truck.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: Southside Market will expand in Hutto, corn is enjoying a side-dish renaissance, and much, much more.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The Austin barbecue truck smokes and sears its patties to just the right tenderness. But don’t ask for one at lunch.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The Austin-based barbecue joint says an eviction notice stemmed from unheeded safety issues. The club owner says she’s fixing them.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Sid Miller gets an answer on the Barbecue Bill, Killen’s will start taking reservations, and Plano gets a new joint.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
After buying his favorite sandwich shop, owner Andrew Kelley introduces house-made pastrami to the menu.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Inspired by several pilgrimages to the Lone Star State, the owners of Madrid's New York Burger invited me to try their "brisquet."
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
What food writers are saying about Aaron Franklin, pastrami, Davila's, and more.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Pitmaster Cody Wingman jump-starts his new career with this appealing joint in the former Peete Mesquite home.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Owner and pitmaster Johnny Walker’s no-frills menu includes tender, smoky ribs and a sauce with ”some stuff going on.”
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The bavette exemplifies Aaron Franklin and Tyson Cole's ambitious collaboration.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Ruby’s pit finds a home, Micklethwait is opening in Smithville, and other headlines you need to know.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The Dallas barbecue joint is offering a smoked mutton rack, with an Ethiopian-inspired rub, now through Sunday.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The Houston mainstay, which opened in 1946, is deservedly famous for what comes out of the fryer. But the barbecue is good, too.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.