GW’s BBQ

The Valley’s GW’s BBQ Emulates Central Texas–Style ’Cue Exceptionally Well

House-made sausages and oak-smoked brisket help this joint—which recently debuted its brick-and-mortar—stand out from the local crowd.

By Daniel Vaughn

Daniel Vaughn

Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have.

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