Editor’s Note: The Texas Monthly BBQ Festival is almost here! Each day until then, we’ll be talking to one of the featured pitmasters, with questions from TM staffers, esteemed BBQ experts, Twitter followers and you, the readers of this blog.Today we bring you Wayne Mueller, 46, of Louie Mueller
Editor's Note: Daniel Vaughn, writing under the name BBQ Snob, runs the Full Custom Gospel BBQ blog and will also be writing about barbecue for Texas Monthly. This is his first column. Texas barbecue is having a moment. It seems like every time I turned around this
As a barbecue trailer in Texas, the Smoke Shack, in San Antonio, has quite a reputation to live up to. Franklin Barbecue has changed the game for all of us, and even Hitler is into their ‘cue. While no one can
Get your general admission tickets to the Texas Monthly BBQ Festival on Wednesday, starting at 10 a.m. But if you are in or around Austin, we can also feed you sooner. Come downtown at lunchtime for the final TM BBQ Hunt, where we’ll pick four winners in
Over at Eater National, their regular “Sound Cheque” interview (musicians talking food) is with Eric Johnson of the Fruit Bats, which just released its fifth album, Tripper, on Sub Pop Records. The Portland-based musician says The Salt Lick is “something I basically think about daily.” But
There’s something deliciously naughty about attending a beef grilling event at an exotic game ranch in Texas. Add celebrity chefs, the open flame, and a corridor of wine purveyors to that mix and you’ve got yourself a party. In other words, the Texas Hill Country Wine and
(Ground beef guru Josh Ozersky, from a 2008 Nightline appearance) Wednesday at approximately 4 p.m., culinary event planner Mike Thelin was driving around Austin in search of hardwood briquettes, trying to fill a last-minute request from one of the many chefs participating in the Texas Hill Country Wine and Food
Good Samaritan that you are, if you saw a school bus on the side of the road with smoke billowing from its roof, you’d probably call 911. Now, it might seem counterintuitive, but don’t dial those digits. Pull over, whip out your wallet, and prepare for some of the best
Can your backyard brisket taste as good as the meat you’d get at your favorite barbecue joint? Bill Karau, a native of Pittsburg, thinks so. There’s only one catch—you’ve got to use one of his pits.
Wayne Mueller on how to smoke the perfect brisket.
Many years ago, before he moved away from Austin to the Frozen North (the D.C. area), journalist Jim Shahin was one of the people I turned to in times of freelance need. He contributed to food stories for Texas Monthly, but mainly, he distinguished himself by possessing a barbecue fanaticism
Three friends, seven years, untold pounds of barbecue pork chops and prime rib, and a single tradition that elevates the experience above mere food.
How the Stubb's barbecue empire outlasted the death of its namesake—and proved that spice guys sometimes finish first.
A family feud threatens to close the best barbecue joint in Texas.
Doesn’t anyone have anything to say about barbecue?
Don’t miss your ’cue: We pick the top joints in Texas for brisket, ribs, sausage, and all the sides. Plus, the godfather of barbacoa, the biggest free feast in the state, and more.
From chili to chiles, there’s a heaping helping of Texas food on the Internet, including cookoff schedules, mail-order info, recipes, and restaurant reviews. Dig in.
How the owner of Goode Company in Houston took the three basic Texas food groups—barbecue, Tex-Mex, and burgers—and built an empire.