From ambience to service, everything is first-rate at the Grill.
Updated June 20, 2018
Fried chicken and top bartenders—no wonder J Wilson’s is packed.
Updated June 2, 2018
The Smoliks are no doubt an important family in the history of Texas barbecue.
Updated August 19, 2013
Bare-bones locale with barbecue done right
Updated May 3, 2013
2009: We opted for a three-meat plate of sliced brisket, St. Louis–style ribs, and the famous brisket sausage. Also on …
Can a place that cooks its meat in a gas-burning rotisserie make really great ’cue? Well, the brown-sugar-and-coffee-rubbed brisket was …
Kirby’s is a living testament to the adage, “Teach your children well.” Owner and pitmaster Kirby Hyden learned to smoke meats from his father, who learned from his father, and this family know-how proves to be a rich inheritance.
Frank, who was an infant when his parents opened the restaurant, is really not all that cranky anymore.
In barbecue time there’s before, during, and after. Before our meal at Cousin’s, we studied the brisket’s thin, dark crust. …
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