The adventurous joint, newly opened in Crockett, is here to take back the crown from big-city barbecue.
One of the best new barbecue restaurants in Texas isn’t serving up Texas barbecue.
The New Orleans–inspired dish is available every day except Sunday, when Mitch Davis preaches at the local Baptist church.
The Austin trailer is serving up a small, focused menu after narrowly escaping a pandemic-induced closing in April.
The first bite of one of Trey Felton’s cold-smoked, dry-aged ribeyes made our barbecue editor laugh with joy.
Pitmaster-owner Brent Morrow left the oil fields behind for family and oak smoke in Hico.
The family-run food truck is another worthy contender in the crowded Austin market.
Brothers Don and Theo Nguyen use their Vietnamese roots to create innovative dishes as well as master the basics at their pop-ups in Houston.
It was the best meal I’ve eaten all year.
Derek and Brittany Crudgington fought hard to get their brick-and-mortar going, and the town is so lucky they did.
Financial planner turned pitmaster Naser Alzer serves halal barbecue as well as quail, lamb, and Cornish hen at his Cedar Park trailer.
The original Noble Sandwich Co. in northwest Austin has been transformed into a great barbecue joint.
The new joint in New Caney adds to the impressive options in the Houston area.
The new Ponder food trailer is selling far more brisket chopped than sliced, but that’s just fine by pitmaster Brendan Lamb.
New owners and the longtime pitmaster improve upon tradition at this Greenville joint. Even the Ernie Burger is better.
The barbecue history of Southeast Texas has been entwined with links for as long as it’s had a dining culture. Legendary joints like Patillo’s Bar-B-Q have been making all-beef sausages stuffed in beef casings for over a century, and a dozen or so link shops carry on…
Mark Albright found more than he expected, including love, when he opened his joint at a former tire shop in Beasley.
The Houston joint not only excites diners with its experimentation, but it gets the barbecue basics right too.
Robert Crivellari leads the way at his El Campo joint, with moist and tender brisket and delicious smoked chicken and turkey.
Joe Zavala's popular side project gets a permanent home in Grand Prairie, but he's serving only on Saturdays.
After decades in the oil industry, nomadic pitmaster Don Baucham stakes his claim in remote West Texas.
Former Maiya's chef Mark Scott and his partners have created something special with inventive sides and memorable smoked meat.
Valentina's is known for serving barbecue in tortillas. But for its newest addition, pitmaster Miguel Vidal looked to the Spanish bocadillo.