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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.

1765 Articles

BBQ|
March 24, 2014

BBQ Pop-Up in Brooklyn

We’re coming to Brooklyn this week, and we’re bringing some pitmasters with us. Texas Monthly is holding our second annual barbecue pop-up at the new Brooklyn location of Hill Country Barbecue Market this Thursday evening. Three of Texas’s best will be providing some of their specialty

BBQ|
March 21, 2014

Bacon in the Time of PEDv

This little piggy went to the market, this little piggy stayed home … and this little piggy got chronic diarrhea and died. That’s no nursery rhyme. It’s what has happened to five million piglets since April of 2013 when the nearly one-hundred-percent fatal Porcine Epidemic Diarrhea Virus (PEDv) first started

BBQ|
March 20, 2014

BBQ News: 03/14 – 03/20

– Cooper’s Old Time Pit Bar-B-Que is coming to Downtown Austin where they aim to become the Hopdoddy of barbecue.– Jimmy Kimmel came to Austin, and he loved the food – especially the BBQ.– Stephen Naron had an epic barbecue trip through Austin which he entitled

BBQ|
March 19, 2014

Interview: Ernestine Edmond of Mama E’s BBQ

Owner/Pitmaster: Mama E’s BBQ & Home Cooking, opened 2006Age: 61Smoker: Wood-fired offset smokerWood: Pecan, Oak, PearErnestine Edmond has cooked most of her life. She learned about killing and processing chickens from her mother, and her mother-in-law taught her about cleaning a fresh hog. She’s never looked at chitterlings the

BBQ Joint Reviews|
March 18, 2014

Petty’s BBQ

My visit to Petty’s BBQ was just a stop out of convenience. I came to Killeen to eat at another barbecue joint up the street. Big LL’s BBQ opened earlier this year just a mile away from Petty’s, and in a news story the owner announced “I don’t have

BBQ|
March 17, 2014

Jimmy Kimmel Loves Austin

Kimmel opening with slightly hidden BARBEQUE signJimmy Kimmel came to Austin for SXSW and he gave Austin’s food scene a week’s worth of boosterism in front of a national television audience. Not only was there significant name dropping of all restaurant types, but barbecue was mentioned in

BBQ|
March 17, 2014

BBQ Photographers: Matthew Shelley

Every month we’ll bring you a profile of a photographer who has captured the people, the food and the spaces that make up the world of barbecue.Matthew Shelley – Dallas, TexasI started shooting weddings back in 2004. Weddings are heartbreaking, uplifting, exhausting, and always exciting. I love the pressure and

BBQ|
March 14, 2014

World’s Championship Bar-B-Que

For what is called the World’s Championship Bar-B-Que cook off, the event at the Houston Livestock Show and Rodeo (HSLR) is more spectacle than barbecue holy grail. Most of the quarter million visitors look longingly into private parties from the wrong side of the ropes. There’s a public

BBQ|
March 13, 2014

BBQ News: 03/07 – 03/13

– A profile of Vera’s Backyard Bar-B-Que in Brownsville, the best barbacoa in Texas.– A “Meat Cloud” has detrimental affects on the New York Times’ office, but the bacon cloud seems to be harmless.– Smoked tofu? Must be SXSW:Austin’s Ironworks BBQ makes an (arguably

BBQ|
March 12, 2014

Interview: Joe Riscky of Riscky’s Barbeque

Pitmaster: Riscky’s Barbeque; opened 1927Age: 38Smoker: Wood-fired rotisserie smokerWood: Post oakI sat down for lunch at the original location of Riscky’s Barbeque on Azle in Fort Worth. It sits just north of the Stockyards in a building from the fifties. Joe Riscky, great grandson to and named after the founder

BBQ Joint Reviews|
March 11, 2014

Hwy 29 BBQ

This stone covered building along Highway 29 in Bertram was once home to barbecue royalty. Bertram Smokehouse had a place in Texas Monthly’s Top 50 BBQ joints in 2008. Then they moved into a bigger building across the tracks and soon folded. Tin Star BBQ also came and went a

BBQ|
March 10, 2014

Theon Beef Club

There’s a Beef Club in Theon, Texas, but good luck getting a membership today. All that’s left of this club that disbanded in 1949 is a tiny metal clad building with a slight lean. The birth and death date are recorded on the front of the building as if

BBQ|
March 10, 2014

Kreuz Market Coming to Bryan

Bryan, Texas is about to get another barbecue joint, and it’s a legendary one. Keith Schmidt of Kreuz Market in Lockhart, Texas says they will build the second location of Kreuz Market over a hundred miles from Lockhart along Highway 6 in Bryan. It’ll be

BBQ|
March 6, 2014

BBQ News: 02/28 – 03/06

– Perini Ranch in Buffalo Gap, Texas was named an Americas Classic by the James Beard Foundation.– Food Republic is doing a whole series on butchery and charcuterie. This first article helps translate the different butchering techniques across the globe.– College Football writer Andy

BBQ|
March 5, 2014

Interview: Kim Dunn of Pit Stop Bar-B-Q

Owner/Pitmaster: Pit Stop Bar-B-Q; opened 2006 (2010 in current location)Age: 58Smoker: Wood-fired offset smokerWood: PecanKim Dunn learned to cook in her native Korea before she left in 1978. She then got her training in Louisiana cuisine by working at Popeye’s before shifting over to Texas barbecue as an owner of Colter’s BBQ

BBQ Joint Reviews|
March 4, 2014

Pit-Stop Bar-B-Q

The joint’s not big. There are just a few tables, and most customers take their order to go. Behind the small counter is Kim Dunn who opened this place four years ago after moving from nearby Belton. As someone who seems to genuinely enjoy her job, there’s a good chance

BBQ Joint Reviews|
March 3, 2014

Mexican/Canadian BBQ

Carne a la Lena “Meat from a Wood Fire”I was on vacation in Puerto Vallarta, Mexico. I should have been looking for local seafood or hidden gem taquerias, but it was a sign that read “BBQ” that caught my eye during the cab ride from the airport to our

BBQ|
March 3, 2014

Red Dirt BBQ & Music Festival

The Red Dirt BBQ & Music Festival in Tyler won’t start for another two months, but you can buy tickets today starting at 10:00am.The event is scheduled for Saturday, May 3rd on the square in downtown Tyler. Barbecue from fifteen of Texas’s best

BBQ|
February 28, 2014

What is a Czech Sausage?

A few months ago I was at Smolik’s Smokehouse in Mathis to buy some smoked meats, including a link of their homemade Czech-style sausage. As I waited for my change, I asked the clerk what made this particular link of sausage a Czech sausage. “A Czech made it” was her

BBQ|
February 27, 2014

BBQ News: 02/21 – 02/27

– La Barbecue was named one of the 25 best new restaurants in America by GQ Magazine.– After many delays, Killen’s BBQ in Pearland is finally open. Here’s a first look.– Zagat interviews Ronnie Killen about his new place.– Along with news

BBQ|
February 26, 2014

Pitmaster Interview: Vencil Mares of Taylor Cafe

Owner/Pitmaster: Taylor Cafe; opened 1948Age: 90Smoker: Wood-fired offset smokerWood: Post OakVencil Mares (pronounced like a group of female horses, not the planet) normally sits at the end of the bar just inside the side door of Taylor Cafe. For this interview we went into the only place in the restaurant with air conditioning

BBQ Joint Reviews|
February 25, 2014

The Cattle Exchange

Canadian, Texas is out there. In the already secluded Texas Panhandle, it stands alone anchoring the northeast corner. Amarillo is over a hundred miles away, and the next town of any consequence is two hundred miles east in Oklahoma City. With so little to visit nearby, Canadian has

BBQ|
February 24, 2014

Smoked in Texas: TJ’s Smoked Salmon

When you think of smoked salmon, it might be thin slices of rosy meat that come to mind. That’s the smoked salmon common on deli menus or vacuum-packed on a grocery store shelf which is generally a cured and cold-smoked product. Jon Alexis at TJ’s Seafood Market in

BBQ|
February 21, 2014

Maybe We Should Celebrate the Chopped Beef Sandwich

Ah, the chopped brisket sandwich: it’s as ubiquitous to Texas barbecue joints as pump jacks are to the Permian Basin. They’re so commonplace and ordinary, I’ve even criticized them in the past as something far inferior to a thick slice of smoked brisket. But meat on a bun was once

BBQ|
February 20, 2014

Houston BBQ Festival 2014

The second annual Houston BBQ Festival is coming on Sunday, April 6th. The line-up this year is mostly familiar if you attended the inaugural 2013 festival, but some of the new faces include Feges BBQ, Oak Leaf Smokehouse, Pappa Charlie’s Barbeque, and Baker’s Ribs. There’s also a

BBQ|
February 20, 2014

BBQ News: 02/14 – 02/20

– An ad was posted on Craigslist offering $15/hr to someone willing to wait in line at Franklin Barbecue during SXSW.– The 2014 James Beard award nominees were announced yesterday. Daniel Delaney of Delaney Barbecue in Brooklyn was nominated for Rising Star Chef of the Year,

BBQ|
February 19, 2014

Interview: Billy McDonald of Mac’s Bar-B-Que, Part II

Owner/Pitmaster: Mac’s Bar-B-Que; Opened 1955 (1982 in current location)Age: 60Smoker: Indirect Heat Wood-Fired PitWood: HickoryBilly McDonald is a second generation pitmaster at Mac’s Bar-B-Que in Dallas. Last week we ran the first part of the interview with Billy that featured his father’s career in barbecue. It wasn’t until they moved to

BBQ Joint Reviews|
February 18, 2014

Spicy Mike’s Bar-B-Q Haven

Mike Havens was done being an electrician. He had a lot more fun making barbecue for his crew, so he got a bigger smoker. That steel offset smoker sits out front by the road, but it’s mainly for show unless Havens has a catering gig. The workhouse now is a

BBQ|
February 17, 2014

BBQ Photographers: Ken Goodman

Every month we’ll bring you a profile of a photographer who has captured the people, the food and the spaces that make up the world of barbecue.Ken Goodman – New York City, New YorkMy name is Ken and I’m a freelance photographer based in New York City specializing in food,

Food & Drink|
February 14, 2014

A Dictionary of Charcuterie . . .

Bresaola A beef eye of round, salt-cured and aged for several months.Coppa Marbled pork neck muscle, salt-cured and aged for several months.Lardo Pork back fat rubbed with salt and aromatics and aged for several months.Lonzino A whole pork loin, salt-cured and aged for several months.Mortadella A finely

BBQ|
February 14, 2014

Texas’s Best BBQ Sandwiches

At Prause Meat Market in La Grange, there is a green paper sign right next to the barbecue counter. It reads “Sorry We Do NOT Make Sandwiches.” It’s a reminder to customers that this is a meat market where meat—smoked or raw—is sold by the pound. If you want a

BBQ|
February 13, 2014

BBQ News: 02/07 – 02/13

– Thrillist provided this guide to regional barbecue styles in the US. I do give them credit for realizing that Texas has more than one style, but their description of North Carolina barbecue and claiming that Memphis is known more for pulled pork than ribs makes the whole

BBQ|
February 12, 2014

Interview: Billy McDonald of Mac’s Bar-B-Que, Part I

Owner/Pitmaster: Mac’s Bar-B-Que; Opened 1955 (1982 in current location)Age: 60Smoker: Indirect Heat Wood-Fired PitWood: HickoryThe McDonalds have been a fixture in the Dallas barbecue scene since 1949. Mac’s has moved around a bit, but Billy McDonald has no plans to leave his current spot on Main Street just outside Deep Ellum. He sat

BBQ Joint Reviews|
February 11, 2014

Pickles BBQ & Icehouse

I saw a flight of “flavor infused” pickles on the menu, and I was immediately powerless. I had to order them. I was dining alone during lunch at this sports bar/live music venue/barbecue joint hybrid in a suburb north of Fort Worth. Olympics curling was on the television in my

BBQ|
February 11, 2014

Ten 50 BBQ is Coming

Ten 50 BBQ is under construction in Richardson, just north of Dallas. You may have seen the sign along the Hwy. 75 service road north of Arapaho (at 1050 N. Central Expressway) and adjacent to the Arapaho DART station. Construction is underway for the major renovations to the existing

BBQ|
February 10, 2014

Jimmy Kimmel in Austin

Jimmy Kimmel and his sidekick Guillermo Rodriguez came to Austin for some SXSW scouting over the weekend. Kimmel will be taping his popular late night show in Austin during SXSW, and he was doing some advance barbecue scouting. Saturday began with Franklin Barbecue followed by Micklethwait Craft Meats

BBQ|
February 7, 2014

The Antebellum Chef in Texas

Michael Twitty was cold, and his pig wasn’t much warmer. He was six hours into an eight hour cook, and the February winds were whipping across the top of the hill at the French Legation in Austin. A makeshift pit about the size

BBQ|
February 6, 2014

NBBQA Conference Coming to Texas

The annual conference for the National Barbecue Association is being held right here in Texas this year. In just a month, hundreds of barbecue enthusiasts will gather in San Marcos, Texas to eat and talk barbecue. The conference is a strategic combination of education, trade show,

BBQ|
February 6, 2014

BBQ News: 01/31 – 02/06

– Wayne Mueller announced at an event in Houston that he’s searching for the right location in Houston for a second location of Louie Mueller Barbecue.– Ronnie Killen plans to open his new barbecue joint in Pearland on 2/11. He has high hopes of course, saying “It’s probably going

BBQ|
February 5, 2014

Interview: Bill and Francene Barton of Neely’s

Twins Francene and Geraldine Neely from the Neely’s Facebook page.Owners: Neely’s, opened 1927Age: 66Smoker: Wood-fired steel offset smokerWood: HickoryNeely’s in Marshall, Texas is famous for being very old and for serving a Brown Pig sandwich. It’s by far their most popular menu item, but of course Bill wants to remind you that people

BBQ|
February 5, 2014

Aaron Franklin, Author

Pitmaster, pit builder, television star, dad – these all define Aaron Franklin of Austin’s Franklin Barbecue. By next year you’ll also be able to call him an author. Not only was his new television series with KLRU announced two weeks ago, but now comes a

BBQ Joint Reviews|
February 4, 2014

Virdinski’s Rub Shack

Amarillo can be a tough place for barbecue purists. Chris Virden is trying hard to make good barbecue at the three-month old Virdinski’s, but he can’t always make it the way he’d like to. In addition to his dozen years working for a local steakhouse, Virden is also a serious

BBQ|
February 3, 2014

Super Bowl Debut for Taylor Cafe

 I didn’t expect to see Vencil Mares make his Super Bowl debut last night, but there he was with his red apron on sitting at his usual spot. It was quick, but right there at the 0:35 mark of a Chevy truck commercial, a rancher transporting his

BBQ|
February 1, 2014

Austin BBQ Explosion

Sixty-six years ago on January 29, 1948, rush hour in downtown Austin was given a jolt by an explosion. A small barbecue joint called the West Sixth Street Barbecue & Market was left in shambles. The news was reported as far away as Sweetwater where the snippet in the February

BBQ|
January 31, 2014

The Best Method for Reheating Barbecue

The barbecue you eat can’t always be fresh. Maybe grandma sent you a brisket in a care package. Sometimes you might even have some leftover ribs. So, what is the best method to reheat it? While eating around the state I know that even in the hands of a microwave

BBQ|
January 30, 2014

BBQ News: 01/24 – 01/30

– Barbecue catering circa 1954 in Wilson, NC:My buddy just sent me a photo of his grandfather cooking 155 hogs in 1954! #BBQ #tarheelnation! pic.twitter.com/s6beoZ8dgD — Tyson Ho (@ArrogantSwine) January 17, 2014 – “A 300,000 year old hearth unearthed in…Israel suggests that the

BBQ|
January 29, 2014

Interview: Allen Prine of Prine’s BBQ

A newspaper clipping on the wall at Prine’s BBQ of Allen Prine and his late father, Harry Prine Jr.Owner/Pitmaster: Prine’s Barbecue, opened 1925Age: 61Smoker: Wood-fired brick pitWood: OakLike many third generation pitmasters, Allen Prine was a reluctant one. He had grander plans than working for dad, but now he

BBQ Joint Reviews|
January 28, 2014

Gas Monkey Bar and Grill

At four month old Gas Monkey Bar and Grill, I thought I was walking into a made for T.V. joke where barbecue was going to be the punch line. Muscle car makeover maestro Richard Ray Rawlings started in the business world with an advertising and printing firm in Dallas. He

BBQ|
January 27, 2014

Pit Mitt

It all started with a glove company wanting some promotion. They offered to send me some heat resistant gloves if I’d just write a blog post about them. When I asked instead for a way to purchase them online, they directed me to Amazon. At almost $36 per pair, these

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