BBQ News Roundup: Barbecue Bans, the Legacy of Black Pitmasters, and DIY Sausage-on-a-Stick
Plus: The similarities between barbecue and golf, and Texas ag commissioner candidates guessing brisket weights.
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: The similarities between barbecue and golf, and Texas ag commissioner candidates guessing brisket weights.
The joint has been so successful that they're bringing the three-meat plate to another outpost in Round Rock in October.
Find excellent chicken-fried steak, buttery cornbread, and a unique pineapple cream pie in Fort Worth.
Once you try topping your BBQ with kimchi, it’s hard to go back to just dill pickle chips and onions.
Abraham Franks finds his true calling as a pitmaster in Ovilla after a stressful career in Vegas.
Podcast: At Momma Jean’s BBQ in Lampasas, owner and pitmaster Johnny Walker carries on his family’s barbecue legacy.
Plus: Tootsie enters the BBQ Hall of Fame and ribs make it onto TV.
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.
Valentina's is known for serving barbecue in tortillas. But for its newest addition, pitmaster Miguel Vidal looked to the Spanish bocadillo.
It’s not the meal you’d find at Franklin Barbecue. That’s not a bad thing.
Plus: LeRoy and Lewis brings Korean barbecue to Austin's downtown farmer's market starting this weekend.
Stop in at the Forest Hill barbecue joint for smoky ribs and brisket-stuffed baked potatoes.
'Austin American-Statesman' food critic Matthew Odam defends his recent article questioning the quality of the smoked brisket in Lockhart.
The secret lies in an old barbecue trick.
The exhibition, featuring memorabilia from barbecue joints across the country, offers an educational experience as well as a nostalgic one.
Meet the passionate welders who are building these big beauties for pitmasters in the state and around the world.
Plus: Eating brisket at Franklin is ranked as one of the ten best food experiences in the world. But we knew that already.
Despite Attorney General Ken Paxton’s advice, the agriculture commissioner won’t let go of barbecue scale enforcement.
There are slim pickings for quality barbecue in the capital, but pitmaster Rob Sonderman doesn't disappoint.
At a food truck in Waco, married pitmasters offer unusual takes on Texas barbecue, like a pesto-stuffed smoked turkey breast.
The dish isn't Texan, or Californian, or Korean, but it tastes familiar to all barbecue fans.
Get ready for ribeye steak, smoked lamb meatloaf, and kangaroo loin.
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.
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.
To offer forks and sauce, Kreuz Market had to break with a century-old policy.
Rumors claimed that the renowned barbecue joint was shutting down, but Franklin Barbecue isn’t going anywhere.
Dear Daniel: Are all barbecue cooks pitmasters?
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.
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.
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.
Ray Ramirez fell in love with Texas BBQ and started an underground L.A. barbecue joint before they were cool.
James Jackson, a Lockhart native, cooks up tender brisket and juicy Kreuz links—plus some New Mexico touches.
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
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.
The talented Andrew Samia finally gets a pit of his own at this new joint on Mission Road.
One of the best 'new' places in the state serves excellent smoked meat and a mean mac and cheese.
Pappas is embracing craft barbecue with dishes like deep-fried brisket crab cakes.
Armenian native Ara Malekian has created something special in Richmond. Don’t miss the beef ribs—or the coffee.
Tune in for the pilot episode of our BBQ editor’s look at barbecue in Texas and beyond.
Plus: High school pitmasters start early, female Texas pitmasters get their due, and all pitmasters have more to do than ever before.
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.
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.
The “Green Books” guides helped black tourists avoid humiliation—and worse.
Flooding from Hurricane Harvey didn't shut down Jim Buchanan's barbecue for long.
Bourdain looked for the good in people—and he recognized how food can help us understand what we all share.
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.
Here’s a primer to the language of African American barbecue joints in Texas.
The truck by Willow Villarreal and Jasmine Barela at Big Star Bar is worth the trip by itself.
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.
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.'