A Barbecue Joint and Brewery Bring a Much-Needed Pairing to San Angelo
Southern Smoke and Plateau Brewing are part of a revitalization effort of the downtown area and add more interest to this West Texas town.
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.
Southern Smoke and Plateau Brewing are part of a revitalization effort of the downtown area and add more interest to this West Texas town.
Barbecue has come a long way from being cooked in a hole in the ground. But how did steel offsets, less than 40 years old, come to define the state’s style?
Most pitmasters cook brisket on offset smokers, but Big Boy’s Bar-B-Que in Sweetwater practices the dwindling art of cooking over coals.
Texas Monthly writer Jan Jarboe Russell on profiling the larger-than-life Houston oilman Oscar Wyatt.
At one location, you'll find Desert Oak Barbecue's classic menu. At the other, it's breakfast, coffee, burritos, and burgers using trimmings.
The rich history of the Brownwood restaurant includes expansions, bankruptcy, a catchy jingle, and a towering cowboy statue that still stands.
It may seem surprising, but this Midwestern state is excelling at brisket, ribs, and more, all inspired by Texas’s most famous joints.
Up in Smoke BBQ closed its Midland location after the 2020 bust, but it has resurfaced three hours east, in Early, with a new meat market.
With more space and help, the Stearnses have developed a new brisket recipe and house-made sausages to take Jay’s BBQ Shack to the next level.
B. Cooper Barbecue is still relatively unknown after two-plus years in business, but it’s serving dishes worth discovering, including Mangalitsa pork ribs.
The Fort Worth–based company has come out with another unusual, savory beer, this time in collaboration with Weatherford’s T&D Barbecue.
A road trip from the Midwest to Austin culminated in Matt McKinney on bended knee in the pit room of the most famous joint in Texas.
Bud’s House of Meat in Houston took on the tradition of combining meat counter and restaurant, and it’s one of the few in the area still doing it.
Wade and Becky Brewer provide their small town of Buffalo, located between two major hubs, with delicious smoked meat at W. B. Custom Cooking.
Stephen Joseph of Riverport Bar-B-Cue in Jefferson serves Lebanese potato salad and spiced spareribs, and he hopes to incorporate more of his family’s recipes.
From the Ex-Wife to the Mother Clucker, the sandwiches at Stanley’s Famous Pit Barbecue in Tyler hint at some legendary tales.
M&M BBQ Company brought a neglected wood-fired rotisserie from 1984 back to life, in addition to making its own custom builds.
The Texas-style ribs, crispy onion rings, and lemon squares at Earnest B’s BBQ will win over even the most skeptical ’cue fans.
Remnants of the Smoke Pit can be found at Sammie’s Bar-B-Q, which boasts a massive smoked pork chop and the coldest, cheapest beer in town.
These seven books cover the basics of smoking and grilling while livening things up with recipes for smoked duck lasagna and key lime cake.
Smoked jerk chicken, Trini pepper sauce, and fry bread sandwiches shine alongside Willie Meshack's classic Texas-style meats in Plano.
Winner, winner, chicken dinner—and that’s exactly what you should order at barbecue joints across the state that smoke theirs to perfection.
Even though Pizzitola's—formerly known as Shepherd Drive Bar-B-Q—embraces tradition, the Houston establishment isn't afraid of modernity.
The multigenerational ranch’s Midland Meat Company sells its famous Wagyu-Angus-Hereford crossbred beef directly to consumers.
Whether used in a sauce or served alongside a tray of meat, strong brews are finding their way back to Texas joints.
Hurry to the Fort Worth barbecue joint May 2 and 3 for Japanese sandwiches filled with egg salad, orange and cream, or smoked Wagyu tartare.
The new San Antonio joint reflects the flavors of the city with menu items like Mexican-influenced mac and cheese and queso fundido sausage.
The 139-year old Scharbauer Ranch now boasts a meat market and barbecue joint, setting up a symbiotic—and delicious—relationship.
The West Texas food truck serves road trip–worthy brisket and ribs.
The Odessa staple was started by a musician tired of the night life. Now, his son and grandson carry on the tradition by staying "open and hoping."
While most joints proclaim there's just salt and pepper in their rubs, there is a key ingredient that even Aaron Franklin himself fesses up to using.
House-made sausages and oak-smoked brisket help this joint—which recently debuted its brick-and-mortar—stand out from the local crowd.
What started as a way to raise funds for medical bills became a purposeful endeavor for Ramiro Vargas and his family in Edinburg.
And that’s just the beginning of the fun menu items at this Mission joint. Next up: choriqueso smoked burgers and made-to-order Micheladas.
Tortillas are just as common as white bread at these Alamo City joints, which excel at all manner of smoked meats, including chicken and lamb.
After moving to the burbs, this barbecue joint is getting more adventurous with menu items like brisket enchiladas and fideo.
An upstart couple in the kitchen teams up with a nonagenarian owner for a restaurant that doesn't miss a beat, from sides to meats to desserts.
After two years, the festival makes its glorious return to the Capital City, and the dining scene is a little different but no less enticing.
By Katie Friel, José R. Ralat and Daniel Vaughn
The couple behind the joint, Justin and Kathryn Haecker, have even hacked their way to cheaper beef by starting their own cattle operation.
After three painful experiences operating barbecue joints, Mark Gabrick finds his sweet spot with a line of H-E-B-approved sauces.
The Tomball joint puts a delicious twist on the classic dessert with a fresh, hot waffle. And oh yeah, there’s barbecue, too!
The San Antonio pastry chef breaks the banana-pudding mold with ube cheesecake, homemade versions of Pop-Tarts, and fruit galettes.
Pitmasters have long used trimmings for sausage, but burgers—smoked and griddled—are easier ways to make the most out of expensive brisket.
Even though Marcus McNac of Crimson Creek Smokehouse in Austin claims brisket is not his thing, he still serves a mind-blowing tomahawk steak.
After thirty years, this San Antonio joint continues to improve while staying true to its loyal customer base.
Texas has it beat when it comes to beef-based barbecue. But a few upstart pitmasters are hoping to change KC's reputation.
Polish off hearty chili and pickle-brined chicken with a latte at this Central Texas coffee shop turned barbecue joint.
Post oak or mesquite? Pecan or hickory? Texas pitmasters weigh in on which woods make the best smoked meats.
As barbecue joints proliferate across the state, wood for smoking meats and reliable, affordable suppliers are increasingly scarce.
“The dark prince of barbecue,” who always found a new audience to wow with his smoked beef, changed the Texas scene for good.