How to Cook Smoked Tri-Tip
An underrated cut of meat, tri-tip is a practical (and delectable) choice as beef prices skyrocket.
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.
An underrated cut of meat, tri-tip is a practical (and delectable) choice as beef prices skyrocket.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Texans are about to pay the price for living in the beef state.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: please stop wringing out the brisket.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Favorite eateries, including barbecue joints and taquerias, have had to make big decisions—and quickly—since the governor's announcement Monday.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
José R. Ralat is Texas Monthly’s taco editor, writing about tacos and Mexican food.
Business has been slower during the pandemic, leaving co-owner Scott Moore with extra time. He used it to create original new dishes.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Started by the pitmasters at Pecan Lodge, the Dinner Bell Foundation will deliver 2,300 meals on Friday alone.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: A recipe for smoked brisket on a charcoal grill in response to our challenge.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
As his oil field customer base disappears and brisket shipments decline, pitmaster Israel "Pody" Campos is relying on lessons learned from the past to help weather the pandemic.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: They're back! Joints that have reopened in some capacity.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The legendary Snow's pitmaster is still cooking barbecue for shipping, but the best joint in Texas has been closed to customers for a month.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
A roundup of Texas joints and meat suppliers that can send you smoked meat as well as meat for you to smoke yourself.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
A barbecue-loving graphic designer launches a site to sell merchandise to support Texas 'cue.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Dusty Miller’s background as an accountant led him to stock up on home essentials to keep his staff employed before the coronavirus crisis hit Belton.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The problematic launch of the $349 billion relief program has small-business owners scrambling to figure out the rules.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
For this special edition of our biweekly roundup, we look at what joints are doing this weekend.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Pitmaster Brett Boren lowers prices, adds kid-size sandwiches, and plans to make it easier for pickup even after the pandemic subsides.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
How three of the city's most popular and beloved joints are trying to stay afloat during the pandemic.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The Wolfforth joint turns its parking lot into a huge drive-through, complete with a forklift menu on butcher paper.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: Trying to get Texas barbecue into Louisiana.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The groundbreaking South Austin trailer is offering virtual classes and some menu additions (and goes viral with a blindfolded-brisket-trimming video).
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The brothers behind the longtime Dallas joint are doing everything from Facebook Live chats to free delivery service to help cope during the pandemic.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Reasonably priced family meal packs and honest emails to customers have helped this Houston joint weather the challenges.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Barbecue editor Daniel Vaughn’s long-planned family trip to Peru became a different kind of adventure when the country closed its borders: A story in three phone calls.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
How joints are dealing with the pandemic and how you can help.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Open only on Saturdays for now, the barbecue trailer has fun with its smoked meats.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
What barbecue joints are doing across the state, from to-go orders to shipping smoked meats.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Take care of your pit, and it will take care of you.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
How to turn pork slices into a juicy steak without leaving your kitchen.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The brisket and ribs are excellent as well at Joel and Jesse Garcia’s Weslaco joint.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: The barbecue pit so long it required an official highway escort.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Joshua and Myra Guerrero’s food truck embraces new barbecue ideas from across the state.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Aaron Franklin’s new Austin welding shop says it will get the first batch to customers by Memorial Day.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
A trip through sparsely populated corners of South Texas reveals an unusual barbecue specialty.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The San Antonio joint's meat market turns out expert, flavorful links and one of the best hot dogs in Texas.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: the secrets of couples navigating the additional pressures of a barbecue partnership.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Lupe and Christine Nevarez’s Port Lavaca joint is a great new option for barbecue in the Coastal Bend.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The popularity of the new Fort Worth joint at Lola’s Trailer Park is outpacing the smoker’s capacity, but you won’t regret standing in line.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Fried catfish served with smoked meat is a magical combination—and harder to order than it should be.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Pitmaster-owner Brent Morrow left the oil fields behind for family and oak smoke in Hico.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The family-run food truck is another worthy contender in the crowded Austin market.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus, is pulled pork an invasive species of smoked meat?
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
One of Fort Worth’s best barbecue joints now transforms into a taco shop at night.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Inside Waco’s Union Hall, chef Cade Mercer is bringing Guess Family Barbecue and Asian specialties together.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
One man’s strange, quixotic journey from New Braunfels to Longview.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Tucked inside a downtown Houston food hall, the kitchen is turning out this hearty, pork-heavy dish.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus, a barbecue event at the Nasher Sculpture Center in Dallas.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
A few Texas pitmasters are putting their own spin on a Carolina tradition.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
”Home of the Big Chop,” Terry Wootan’s original joint has now been joined by five other locations across the state.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Brothers Don and Theo Nguyen use their Vietnamese roots to create innovative dishes as well as master the basics at their pop-ups in Houston.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Melted jack cheese, Russian dressing with onions and dill pickle, and a sweet hoagie roll nicely complement the smoky, generous pastrami.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.