Plus: highlights from Texas Monthly’s annual smoked-meat extravaganza in Austin.
Korean, Tex-Mex, and Vietnamese influences hit the plates at Candente and International Smoke.
The new restaurant builds its menu around one of the hottest trends in Texas barbecue.
They’re technically klobasniky, but who cares what this Austin trailer calls them when you can enjoy brisket wrapped in sweet dough this delicious?
Tim Rattray says not enough customers were visiting his San Antonio restaurant, which made the Top 50 twice for its innovative menu.
The fast-food chain is using a longtime employee of Sadler’s Smokehouse in Henderson to help sell sandwiches.
The Texas Monthly BBQ Festival is this weekend! Eater Austin shared some of their tips for the fest, as well as a few from Pat Sharpe and me. Austinot breaks down the specialties of all thirty barbecue joints that will be in attendance at…
I tried 16 varieties to see which big chain offers the tastiest companion to fries and chicken nuggets.
Why the McRib is more respectable than those new smoked brisket sandwiches at other big chains.
Pitmasters should stop using the term to justify cooking in dirty smokers.