Old-School Houston Barbecue Thrives at Ray’s BBQ Shack
With its new, larger location, this Third Ward joint’s fried seafood is just as good as its smoked meats.
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.
With its new, larger location, this Third Ward joint’s fried seafood is just as good as its smoked meats.
Where the sweet treats—from mile-high pies and masterful banana pudding to cookie sandwiches—are so tempting you might just skip the meat.
Plus: barbecue summer camp, protest through barbecue, possible barbecue cannibalism, and much, much more.
Assistant coach Josema Bazan cooks up recipes from his native Argentina and other countries as part of this special team tradition.
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).
The chef's Netflix series is so thoughtful and sophisticated when talking tacos or pizza. So what gives?
You’ll find excellent meats and inventive sides for a bargain price at talented pitmaster Dustin Pustka’s BBQ truck.
Plus: Southside Market will expand in Hutto, corn is enjoying a side-dish renaissance, and much, much more.
The Austin barbecue truck smokes and sears its patties to just the right tenderness. But don’t ask for one at lunch.
The Austin-based barbecue joint says an eviction notice stemmed from unheeded safety issues. The club owner says she’s fixing them.
Sid Miller gets an answer on the Barbecue Bill, Killen’s will start taking reservations, and Plano gets a new joint.
After buying his favorite sandwich shop, owner Andrew Kelley introduces house-made pastrami to the menu.
Inspired by several pilgrimages to the Lone Star State, the owners of Madrid's New York Burger invited me to try their "brisquet."
What food writers are saying about Aaron Franklin, pastrami, Davila's, and more.
Pitmaster Cody Wingman jump-starts his new career with this appealing joint in the former Peete Mesquite home.
Owner and pitmaster Johnny Walker’s no-frills menu includes tender, smoky ribs and a sauce with ”some stuff going on.”
The bavette exemplifies Aaron Franklin and Tyson Cole's ambitious collaboration.
Ruby’s pit finds a home, Micklethwait is opening in Smithville, and other headlines you need to know.
The Dallas barbecue joint is offering a smoked mutton rack, with an Ethiopian-inspired rub, now through Sunday.
The Houston mainstay, which opened in 1946, is deservedly famous for what comes out of the fryer. But the barbecue is good, too.
Located where Heim BBQ originally launched, this food truck at Republic Street Bar is the best new joint in the city.
With its meat cooked on-site and an eye-catching exhaust system, Houston's new Q is a first-class joint.
Smoked-meat news from Texas and beyond.
Ready for this jelly: Pig ears provide most of the gelatin in the Beaumont restaurant's version, which is heavy on the meat.
It started with a sad photo of brisket.
Smoked meat news from Texas and beyond.
When it’s on the menu at a barbecue joint, you’ll want to order this underused cut. Trust us.
Two Texan treasures come together in this magical dish, but it's not always easy to find. Here's where to start.
Co-founder Aaron Franklin says he's excited about the four-day food and music extravaganza, happening this May in Austin.
Smoked meat news from Texas and beyond.
For the third time in four years, the prestigious restaurant and chef awards recognize a pitmaster.
Using history as a guide—especially Frank X. Tolbert's priceless Texas reporting—I set out to create the ideal BBQ complement.
Tejas Chocolate Craftory in Tomball spends some moolah on its delicious mole. So don't look for it on the counter.
Smoked meat news from Texas and beyond.
Don't be fooled by appearances at this longtime Marshall joint. Herbert White's secret recipe makes Wednesdays extra special.
Quick study Cade Mercer’s pitmaster background brings the smoke to this Japanese staple at his new food truck in Waco.
With a new smoker named Bocephus, and another on the way, the inspiring James Jones keeps improving his game in Cedar Park.
Since Franklin Barbecue opened, pitmasters have turned to the more expensive cuts of meat. And that's a good thing.
Along with her husband, Thurman, the Hawaii native created a Texas barbecue institution more than 50 years ago.
With a sandwich like the Nasty Nate and impressive barbecue, this one-man show in San Antonio has earned a loyal following.
Smoked meat news from Texas and beyond.
Write it down: This new Sisterdale joint, which does more than barbecue, picks up where the memorable Maywald's left off.
Stuffed with brisket and cheddar, these long, crisp "potato sausages" are a revelation at Austin joint.
Daniel Vaughn looks outside the Top 50 barbecue list for his most memorable meals of the year across the state.
Smoked meat news from Texas and beyond.
You'll find the best pastrami in the state on weekends only at three Austin farmers markets.
Smoked meat news from Texas and beyond.
Move over, fruitcake. Turn sausage into the hallmark of your next holiday party.
What could follow Nutella banana crepes? A "war on Texas BBQ."
At the Dallas Cowboys’ Star complex, the barbecue comes from California.