Tomball's Tejas Chocolate & Barbecue is one of the best smoked-meat joints in the state, but it pours its heart into its bean-to-bar confections.
BBQ
Plus, pork processing plant managers behaving badly and $2,000 brisket.
Equipment, accessories, and treats for the home barbecue chef in your life.
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.
Goldee's and Hurtado, which both opened just weeks before the pandemic closures in March, could be game-changers for the North Texas scene.
Four of the state’s best pitmasters share their tips.
As meat prices skyrocket, we share seven ideas for how diners and restaurants alike can make brisket, ribs, and sausages last longer.
In 1942, the women of Borger protested their exclusion from the town’s barbecue cook-offs. Then a mysterious challenger emerged.
Started by the pitmasters at Pecan Lodge, the Dinner Bell Foundation will deliver 2,300 meals on Friday alone.
What barbecue joints are doing across the state, from to-go orders to shipping smoked meats.
How to turn pork slices into a juicy steak without leaving your kitchen.
Harvey Clay has spent much of his adult life introducing the brisket, ribs, and sausage of his youth into smoked-meat deserts.
It was the best meal I’ve eaten all year.
Plus: Senator Ted Cruz pays off a bet with barbecue.
Transplants bring familiar flavors of smoked brisket and beef ribs to the Mile High City.
Meet the masters behind this meat art form. You'll never overlook those links hanging in your favorite market again.
'Austin American-Statesman' food critic Matthew Odam defends his recent article questioning the quality of the smoked brisket in Lockhart.
We've mapped out all the great pit stops along (and within ten miles of) the interstates that cross Texas.
Wyatt McSpadden’s latest collection of photographs is a call to action to explore and discover the joints you find on the backroads and in small towns.
Plus: barbecue summer camp, protest through barbecue, possible barbecue cannibalism, and much, much more.
Pitmaster Cody Wingman jump-starts his new career with this appealing joint in the former Peete Mesquite home.
With its meat cooked on-site and an eye-catching exhaust system, Houston's new Q is a first-class joint.
Austin and San Antonio chefs makes the final round, as does Anvil in Houston. Winners will be announced May 7.
When it's on the menu at a barbecue joint, you'll want to order this underused cut. Trust us.
Don't be fooled by appearances at this longtime Marshall joint. Herbert White's secret recipe makes Wednesdays extra special.
Quick study Cade Mercer's pitmaster background brings the smoke to this Japanese staple at his new food truck in Waco.
With a new smoker named Bocephus, and another on the way, the inspiring James Jones keeps improving his game in Cedar Park.
Since Franklin Barbecue opened, pitmasters have turned to the more expensive cuts of meat. And that's a good thing.
With a sandwich like the Nasty Nate and impressive barbecue, this one-man show in San Antonio has earned a loyal following.
Write it down: This new Sisterdale joint, which does more than barbecue, picks up where the memorable Maywald's left off.
Stuffed with brisket and cheddar, these long, crisp "potato sausages" are a revelation at Austin joint.
Daniel Vaughn looks outside the Top 50 barbecue list for his most memorable meals of the year across the state.
You'll find the best pastrami in the state on weekends only at three Austin farmers markets.
The perfect Frito pie awaits! Skip hours of cooking time by bringing home the brisket (and a few other key ingredients) from your favorite BBQ joint.
The BBQ sauce brand owned by McCormick will retain the name Stubb’s, while the restaurant and live music venue in Austin will not.
This just in: Texas Monthly’s curated BBQ Collection of made-in-Texas artisan goods.
They should get their brisket sometime before their tenth anniversary.
Opting out or declining to opt out—either one sends a message to customers about politics.
The debate over who can use Stubb's branding fires up.
How is thirteen-year-old Desmond going to save for a car now?
Anybody need to smoke 8,000 pounds of brisket?
Lisa Fain, who just published her second cookbook, "The Homesick Texan's Family Table: Lone Star Cooking from My Kitchen to Yours," on her deep Texas roots, how easy it is to make delicious beans and homemade flour tortillas, and chile pepper injuries.
The title may be misleading. I’m not looking to trace back the origins of when humans began cooking meat over fire, but rather when the term “BBQ” came into use. The myths about the origins of the word barbecue are many, so let’s dispense with a few of those first.