BBQ News Roundup: the Houston Rodeo Cook-Off, the History of Stubb’s, and the Best Desserts
Plus, the James Beard Foundation honors barbecue chefs.
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 James Beard Foundation honors barbecue chefs.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Hal Guillory serves Southeast Texas specialties at this Beaumont institution.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Opened in September, the Forney joint has already outgrown its trailer and ordered two smokers from the high school welding program.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The Llano Estacado area isn't exactly known for smoked meats, but these joints are changing the scene.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Veteran Euless pitmaster Don Green gives customers many reasons to flock to his Saturday-only BBQ truck, but these are pretty darn great.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus, North Carolina’s governor responds to Stephen Colbert’s barbecue putdown.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The family-run Dallas institution is finally back in business after 2017's devastating fire.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Those with a sweet tooth will also appreciate the Nutter Butter banana pudding.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The pitmaster avoids the stress of his popular joint in Longview by running the location twelve miles away.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The jalapeño cheese sausage will win over fans of the Austin BBQ joint and newcomers.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Meet the masters behind this meat art form. You'll never overlook those links hanging in your favorite market again.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus, smoked bologna in Houston and chicken-fried brisket in Garland.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The #roadsausage list consists of small-town joints that have been around for decades, all serving a version of the simple, classic BBQ comfort food.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The year 2019 is shaping up to be a breakout one for barbecue in Cowtown.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The dish is nicely balanced with a bright salad and fresh corn tortillas.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Try pickled strawberries, pickled broccoli, and pickled spicy pineapple—and don't forget some tender pork ribs on the side.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The Austin brewery and restaurant has a constantly changing menu, but the unique flavor of the pork ribs make them a consistent standout.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
After decades in the oil industry, nomadic pitmaster Don Baucham stakes his claim in remote West Texas.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The peppery ribs and cream ales are both worth going out of your way for.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Former Maiya's chef Mark Scott and his partners have created something special with inventive sides and memorable smoked meat.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The Terrell pitmaster will serve smoked meats and sides to an estimated 10,000 people. Good thing he brought his 28-foot-long cutting board.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Enjoy the ribeye and take a moment to enjoy the small-town atmosphere in Poth.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus, how to cook with liquid smoke and stories from Schmidt Family Barbecue.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Pitmaster Andrew Soto serves up tasty meats to a growing crowd of regulars, with help from his mom and brother—plus some key advice from dad.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
There’s so much great barbecue to eat outside of our Top 50 list. Here are our best bites of the year, from pork belly burnt ends to sausage wraps.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Built for the 1908 Elks National Convention, the structure played a role in the lynching of Allen Brooks, which the city will finally recognize with a memorial.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
How LeAnn Mueller and Ali Clem—the only wife-and-wife barbecue team in Texas—finally brought Austin’s la Barbecue indoors, and why Los Angeles doesn’t know what it’s missing.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Every weekend, pitmasters James McFarland and Michael Michna roll up their sleeves and start serving up barbecue in Magnolia.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus, how an East Texas pitmaster beat Austin and Houston joints and took home a trophy.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
From juicy chicken to a hulking brisket sandwich, the joint offers some of the best barbecue in Hidalgo County.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The cramped quarters create a challenge, but pitmaster Jay Stearns manages to serve up tender, fatty bites anyway.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Exciting things are happening as pitmasters join the two cuisines together in new and delicious ways.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The barbecue is perfectly executed, but make sure to try the airy corn pudding and rich potato salad as well.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The East Texas chain of Bodacious Bar-B-Q joints lost its founder, Roland Lindsey, in September. His son-in-law Jordan Jackson looks to not only carry on the brand’s barbecue legacy, but improve it one location at a time.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus, barbecue joints for sale and a cow who stands head and shoulders above the rest.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Hollis and Betty Dean first made it onto the top 50 barbecue list 21 years ago. Now, their grandson serves up classic Dean family recipes—with impressive new twists.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Cole Fullwood smokes the briskets in Roscoe, while wife Amanda smokes everything else at their newer joint, in Snyder.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Why, yes, you can put a whole brisket directly onto a hot griddle.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Isaac Arellano grew up at Hwy 84 Service, where he now serves up BBQ tacos and brisket.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Andrew and Jewel Hill strike out to bring juicy, thick-cut pork ribs and tender pork belly to Levelland.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Aaron and Christina Rejino put everything on the line for their Olton food truck, and their passion pays off in delicious food.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Sam Greenberg’s family has been smoking turkeys the old-fashioned way since 1939 in Tyler. He continues the tradition at Greenberg Smoked Turkeys.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus, what happens when a glowing review shuts down a burger joint.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The most delicious trend in smoked meats combines Texas’s two favorite food groups in exciting ways.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
For his second restaurant, Stanley's pitmaster Nick Pencis indulged his passion for pizza.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The BBQ Top 50 joint has reopened, now offering one of the most unique barbecue meal experiences in Texas.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Pitmaster Brendyn Todd serves up barbecue sandwiches and smoky brisket from the oldest town in Texas.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Nobody likes dry brisket. Nobody should serve it, either.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: Wine with barbecue and a pit fit for a whole cow.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Miguel Vidal of Valentina’s Tex-Mex BBQ in Austin provides a preview of his dish at the Texas Monthly BBQ Fest, and we discuss how his San Antonio upbringing informs his current Tex-Mex BBQ menu.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.