Plus, Riscky’s Barbeque in Fort Worth celebrates 92 years in business with 92-cent sandwiches.
Greg Gatlin’s joint is serving better wings than any of the big chains.
A new technique has allowed the Houston joint to begin serving this savory lunch item twice a week.
After reluctantly leaving past methods behind, the joint now serves some of the best brisket in Dallas.
Plus: Do barbecue joints purposefully keep their lines long as a marketing gimmick?
Helberg, Guess Family, and Honky Tonk Kid have transformed the local scene and have only gotten better in their new brick-and-mortar homes.
At the joint they’ve run since 2001, Charles and JoAnn Thomas offer a great deal for good food.
The legacy of Smith McArthur Jr., the man who built the joint from the ground up, is carried on by his children.
Emilio and Christi Soliz closed their beloved San Antonio joint to join forces with B.R. Anderson in Helotes.
Local Yocal is a well-known brand in McKinney. Their meat market, Local Yocal Farm to Market, has been a fixture in the suburb northeast of Dallas since it opened in 2010 selling Wagyu beef. The same beef can now be found on the menu of their
Plus: Get your tickets now for November’s Texas Monthly BBQ Fest.
The longtime family business will offer special prices and giveaways at a party this weekend.
Derrick and Kesha Walker have brought phenomenal brisket, rip tips, and sweet potato pie to their old neighborhood.
Daniel Vaughn welcomes José R. Ralat into the Texas Monthly fold as they chat tortillas, culinary coverage, and what it’s like to have the best jobs in the world.
And there’s much on their menu now that Jim and Colleen Buchanan have taken over a beloved restaurant on the island.
Plus: Your chance to buy an Aaron Franklin backyard smoker.
Louis and Iris Moreno reopen a beloved, shuttered meat market serving barbacoa, tamales, and a full barbecue menu.
Mere months after relocating from Whitney, pitmaster Michael Wyont is leaving the business.
Through collaborations with other restaurants around town, you can enjoy Sylvia and Randy Duncan’s meats any day of the week.
Former Texas state trooper Rick Muniz opted to spend his retirement days living out his dreams in a Katy food trailer.
When you find school desks, sawdust, and pickle bars in a Texas joint, they owe a debt to what was once a Dallas lunchtime mainstay.
Taking over a legendary Katy pit, Brett Jackson has built a new barbecue destination.
BBQ News Roundup: Tons of Bacon Burnt Ends, a Pitmaster’s Potluck, and the Politics of Bill Miller Bar-B-Q
Plus: The most creative barbecue joints in Houston.
Houston’s Barbecue in the Melbourne suburbs serves admirable brisket, pulled pork, and burgers.
Transplants bring familiar flavors of smoked brisket and beef ribs to the Mile High City.
Matt Pittman parlayed a reality TV appearance into a thriving Waxahachie business.
After the untimely demise of his DeSoto joint, he’s serving great barbecue again from a new trailer.
Plus: a visit to Lockhart to see how custom smokers are built.
The care that pitmaster Craig Wood takes with this Smith County joint’s high-quality smoked meats and sides makes it a worthy destination.
Kyle Riggen of Leander, allergic to wood smoke and boredom, is trying to invent a faster way to barbecue.
And see if you can guess the mysterious, meaty ingredient in the joint’s special-recipe potato salad.
Plus: LeRoy and Lewis’s big plans for a brick-and-mortar.
Dirty smoke can ruin meat. The designer of KBQ smokers says he’s invented an easier way to ensure cleaner, sweeter smoke.
Inspired by the ’80s classic ‘Coming to America,’ the Austin barbecue sandwich shop serves this higher quality play on the McRib.
Get there early for this Friday lunch special from pitmaster Jordy Jordan.
Derek and Brittany Crudgington fought hard to get their brick-and-mortar going, and the town is so lucky they did.
The Saturday-only special of beef short ribs outdoes everything else on the menu. Just be prepared to pay big bucks.
Sliced brisket, simply but well seasoned, is winning converts in foreign lands like Kansas City and Milwaukee.
Plus, the hidden bias of brisket and barbecue’s political history.
As a culinary destination, the Big Easy isn’t famous for its smoked meats, but a host of joints serve quality brisket and pork.
An intrepid Texas barbecue editor seeks out smoked meats on a long drive from Minnesota to Ontario.
The pitmaster behind Pflugerville’s successful Black Iron Barbecue tries a new formula in Round Rock.
The fermentation game is strong at farmers' market favorite Mum Foods, which opened a new space in Austin.
Plus: Don’t forget to vote in the Texas Monthly Readers’ Choice barbecue bracket.
This year's crop of smoked-meat cookbooks includes everything from an 18th-century recipe to the latest techniques for unusual dishes.
Financial planner turned pitmaster Naser Alzer serves halal barbecue as well as quail, lamb, and Cornish hen at his Cedar Park trailer.
BBQ News Roundup: Stubb’s a Hall of Famer, a Tex-Mex Barbecue Festival, and Chefs’ Favorite Backyard Grills
Plus: The dos and don’ts of barbecue line etiquette.
A new law strips the Texas Agriculture Department’s oversight of barbecue scales. But Miller has a history of thumbing his nose at the Lege.
Patrick Joubert’s Fort Worth joint marries the Louisiana flavors of his childhood with the barbecue of his deep Texas roots.
And a new second location means you can devour this burger with brisket and bacon burnt ends much more often.