Harvey Clay has spent much of his adult life introducing the brisket, ribs, and sausage of his youth into smoked-meat deserts.
BBQ
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.
Is it the best job in America? From the New York Times to Bon Appetit, everybody seems to think so.
It's already two days into SXSW Music. It's crowded. The schedule app is overwhelming. But the festival is what you make of it. 13 personal rules from Texas Monthly Senior Editor Jason Cohen, whose first SXSW was in 1991
Carolina pulled pork, Memphis dry rub, Kansas City ribs or Texas brisket? As if there's actually "debate." Video and highlights from Jake Silverstein's SXSW BBQ panel.
The season premiere of the Travel Channel's Bizarre Foods came to Central Texas, with Andrew Zimmern hitting Kreuz, Lambert's, Black's, Pig Vicious, Contigo and more.
The “cheftestants” use the pits at the Salt Lick to smoke meat, much to the delight (and horror) of local barbecue aficionados.
Washington D.C.’s Pork Barrel BBQ strikes back at PETA by asking the small Panhandle town to rename itself “Barbecue” instead of “Tofurky.”
MANHATTAN Hill Country Barbecue Market Last year, word of a new barbecue restaurant spread through New York’s Texas-expat community. Usually, this kind of thing doesn’t cause much of a stir. We see a lot of “Texas barbecue” joints up here where they take a brisket that tastes like pastrami and…
Ode To Brisket When you’re a food writer, people are always asking about the best meal you’ve ever eaten. I know they’re expecting tales of an unforgettable lunch at Michel Bras or a poetic kaiseki meal in Kyoto or a beluga extravaganza on the banks of the Volga, but what…
The traditional way to prepare Texas barbecue is in a pit, the more smoke-infused and grease-encrusted the better. The word “pit” harks back to the days when meats were cooked over smoldering coals in an earthen pit or trench, especially for large gatherings. Nowadays, such buried ovens are extremely rare,…
The old Kreuz Market was like a one-room chapel. The humble brick building off the courthouse square in Lockhart had turned out divine smoked meat since 1900. But just as churchgoers nowadays worship in larger halls, so too does the visitor to the new Kreuz Market, which opened in 1999…
Don’t bother going in the front door. You’ll end up in the parking lot behind the boxy brick building anyway, doing the Smitty’s shuffle: At peak hours, the lines invariably stretch out the back door. Patiently, you inch your way forward, passing the waist-high brick pits and perusing the list…
You’ve come for wholeness, for satisfaction deep within your soul. Your searching has brought you here, to the company of fellow pilgrims in the snaking line. Slowly, you advance across the tile floor, past the knotty-pine walls, and up to the inner sanctum: a glass-enclosed chamber where a host of…
