BBQ News Roundup: Smoked Burgers, a Meat Fight 1K, and the Valentina’s Love Story
Plus: LeRoy and Lewis’s big plans for a brick-and-mortar.
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: LeRoy and Lewis’s big plans for a brick-and-mortar.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Dirty smoke can ruin meat. The designer of KBQ smokers says he’s invented an easier way to ensure cleaner, sweeter smoke.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Inspired by the ’80s classic ‘Coming to America,’ the Austin barbecue sandwich shop serves this higher quality play on the McRib.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Get there early for this Friday lunch special from pitmaster Jordy Jordan.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Derek and Brittany Crudgington fought hard to get their brick-and-mortar going, and the town is so lucky they did.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The Saturday-only special of beef short ribs outdoes everything else on the menu. Just be prepared to pay big bucks.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Sliced brisket, simply but well seasoned, is winning converts in foreign lands like Kansas City and Milwaukee.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus, the hidden bias of brisket and barbecue’s political history.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
As a culinary destination, the Big Easy isn’t famous for its smoked meats, but a host of joints serve quality brisket and pork.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
An intrepid Texas barbecue editor seeks out smoked meats on a long drive from Minnesota to Ontario.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The pitmaster behind Pflugerville’s successful Black Iron Barbecue tries a new formula in Round Rock.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The fermentation game is strong at farmers' market favorite Mum Foods, which opened a new space in Austin.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: Don’t forget to vote in the Texas Monthly Readers’ Choice barbecue bracket.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
This year's crop of smoked-meat cookbooks includes everything from an 18th-century recipe to the latest techniques for unusual dishes.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Financial planner turned pitmaster Naser Alzer serves halal barbecue as well as quail, lamb, and Cornish hen at his Cedar Park trailer.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: The dos and don’ts of barbecue line etiquette.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
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.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Patrick Joubert’s Fort Worth joint marries the Louisiana flavors of his childhood with the barbecue of his deep Texas roots.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
And a new second location means you can devour this burger with brisket and bacon burnt ends much more often.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The original Noble Sandwich Co. in northwest Austin has been transformed into a great barbecue joint.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The Austin pitmaster spills seemingly all the secrets to making his phenomenal brisket in a new video series.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus, Texas Tech is to competitive meat judging what Alabama is to college football.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Thanks to a recent expansion, the Austin joint now regularly offers a Carolina barbecue pork tradition in the heart of Texas brisket country.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Most American steaks come from young cattle. HeartBrand, in Harwood, is trying to create a market for cuts from more mature animals.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The new joint in New Caney adds to the impressive options in the Houston area.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus, the sandwich so good actor Paul Rudd has it flown to New York from Kansas City.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Reality TV competition winner Junior Urias serves standout smoked pork belly at his joint.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
At its in-store True Texas BBQ restaurants, the grocery giant is serving plates that even smoked-meat snobs will appreciate.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
With a supply of high-quality meat from Grass Run Farms, the Dallas joint is smoking barbecue that rivals its grain-fed competition.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Our 2019 midterm report of the best new places has a global feel. But don’t worry—we haven’t forgotten about the brisket.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: the best steak that Aaron Franklin ever ate.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Steve and Sherice Garner’s Houston joint pays homage to the authentic, Louisiana-style sausage of their youth.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The new Ponder food trailer is selling far more brisket chopped than sliced, but that’s just fine by pitmaster Brendan Lamb.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
It’s not a barbecue joint, but Rich Vana’s restaurant serves a smoked pork belly pastrami on house-made bread that’s worth the trip.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Several BBQ joints will soon get their first Bison Smokers from the students at Forney High's metal shop.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: Why is there only one black pitmaster in the BBQ Hall of Fame?
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
New owners and the longtime pitmaster improve upon tradition at this Greenville joint. Even the Ernie Burger is better.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The barbecue history of Southeast Texas has been entwined with links for as long as it’s had a dining culture. Legendary joints like Patillo’s Bar-B-Q have been making all-beef sausages stuffed in beef casings for over a century, and a dozen or so link shops carry on
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Mark Albright found more than he expected, including love, when he opened his joint at a former tire shop in Beasley.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The Houston joint not only excites diners with its experimentation, but it gets the barbecue basics right too.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Robert Crivellari leads the way at his El Campo joint, with moist and tender brisket and delicious smoked chicken and turkey.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Plus: Lawmakers file a new bill regarding scales at barbecue joints and other food locales.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The massive Bartonville barbecue and steak restaurant uses too much seasoning and butter, but the pitmaster knows what he's doing.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
This Monday night special at one of Dallas’s best joints is worth the unusually complex process undertaken by chef Jeffrey Hobbs.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
After struggling in the big city, Luis Vasquez's truck is now right at home in Buda. Don't miss the monster stuffed potatoes.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
The Fort Worth pitmaster wasn’t expecting to leave his dad’s business, but his excellent new joint is already validating his vision.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
Joe Zavala's popular side project gets a permanent home in Grand Prairie, but he's serving only on Saturdays.
Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.
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.