Barbecue

Texas barbecue, the classic version of which is found primarily in Central Texas and distinguished by its use of beef brisket and its indirect smoking method, is superior to all other regional varieties of barbecue. This is an incontrovertible fact. However, the state boasts tremendous variety of barbecue styles, from the cabrito pits of South Texas to the sweet tangy ribs of East Texas. Over the years, Texas Monthly has written about them all. In our first barbecue story, “The World’s Best Barbecue is in Taylor, Texas. Or is it Lockhart?” Griffin Smith Jr. wrote that, “at first blush, the East Texas chopped pork sandwich with hot sauce has little in common with the slab of Central Texas beef. . . . The emphasis in Central Texas is overwhelmingly on the meat itself—sauce, if available at all, is usually just a side dip.”

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September 1, 2023

Upcoming Tailgate? Get Help From the Pros

Goodstock By Nolan Ryan spoke with some veteran tailgaters (who also happen to run beloved restaurants) to get some tips on how to make the most of your parking lot party before the big game.

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September 1, 2023

Changing the Grill Game

Part grill, part smoker, all-purpose performance for grilling on-the-go, the NOMAD Grill & Smoker leads an arsenal of premium provisions for the barbecue enthusiast.

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February 8, 2023

Ten Creative BBQ Brisket Dishes in Texas

Goodstock by Nolan Ryan believes that a great barbecue experience starts with the highest quality brisket. So if you’ve ever wondered what you could do with the finest Texas beef, check out this list of nine dishes from standout pitmasters using Goodstock.

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