This Rio Grande City smoke shack has barbecue in its name, but its Mexican dishes really shine.
With apple pie–spiced ribs, juicy brisket, and a rare offering of fresh vegetables, the new joint is a worthy stop in East Texas.
Our barbecue editor went looking for brisket in a state that’s downright hogmatic about its pork-centric barbecue traditions.
Hint: “Trim all visible fat."
The Fort Worth joint is now serving Wagyu brisket on a biscuit from you'll never guess where.
The founders of BioBQ are designing a real-meat version of the Texas barbecue favorite—no animal slaughter required.
Plus: please stop wringing out the brisket.
The Seguin barbecue joint is famous for its sausage, but don’t miss this surprisingly affordable sandwich.
The fast-food chain is using a longtime employee of Sadler’s Smokehouse in Henderson to help sell sandwiches.
After reluctantly leaving past methods behind, the joint now serves some of the best brisket in Dallas.
Hundreds of Whataburger meals, tons of tacos, and other staples to consider before this astronomically expensive meal.
Former Texas state trooper Rick Muniz opted to spend his retirement days living out his dreams in a Katy food trailer.
Plus: a visit to Lockhart to see how custom smokers are built.
With a supply of high-quality meat from Grass Run Farms, the Dallas joint is smoking barbecue that rivals its grain-fed competition.
Veteran Euless pitmaster Don Green gives customers many reasons to flock to his Saturday-only BBQ truck, but these are pretty darn great.
The dish is nicely balanced with a bright salad and fresh corn tortillas.
Pitmaster Andrew Soto serves up tasty meats to a growing crowd of regulars, with help from his mom and brother—plus some key advice from dad.
'Austin American-Statesman' food critic Matthew Odam defends his recent article questioning the quality of the smoked brisket in Lockhart.
It started with a sad photo of brisket.
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.
It took nine years for him to meat his match.
After thousands of barbecue meals, I’ve never been struck ill by smoked meat. Maybe it’s the long cooking time, or the preservative qualities provided by a layer of wood smoke, or maybe I’ve just been lucky. Either way, I put that streak to the test over the weekend.“How long can
The experimentation never seems to end at Killen’s Barbecue in Pearland. Some days you can do a side-by-side taste test of different beef rib varieties, on others owner Ronnie Killen and pitmaster Manny Torres are serving flights of various smoked briskets. And when I stopped in last week they
At the meat markets of yesteryear, a boneless brisket would have been a special order. If beef was arriving as a half carcass, there would be no need for the butcher to remove the bones before selling or smoking the cut; doing so would have meant more work for less money.The brisket
Bodacious Bar-B-Que in Longview was the first stop on a barbecue road trip, and founder/owner/pitmaster Roland Lindsey, a barbecue veteran forty years my senior, boasted: “I can cook a brisket in three hours.” I called his bluff. I walked out the door promising to loop back through Longview on my way
Researchers at Texas A&M are seeking to improve Texas barbecue. This isn’t the first time that an institution of higher learning has aspired to this lofty ambition; Harvard students already tried to design the ultimate smoker. And now the Aggies are focusing on the meat of the matter, so to speak.Earlier this
Not all briskets are created equal. That much is obvious to anyone who’s had a great one—or a bad one. Those experiences are easy to contrast, but what about when it’s not a question of good or bad? When it’s a matter of simply being different?I was struck by the variety in
Ronnie Killen has had enough with high-priced brisket at his Houston-area barbecue joint. Killen’s Barbecue has garnered praise for his juicy smoked briskets (and just about everything else on his menu) from Texas Monthly, and even the Food Network, but it didn’t come cheap. Along with big
How is thirteen-year-old Desmond going to save for a car now?
That beef is more expensive than it was a year ago is no surprise, and this trend doesn’t look to be easing up anytime soon. As David Anderson, a Texas A&M professor of ag economics, told a room full of barbecue joint owners last month at the university’s first-ever Barbecue Town Hall,
In a state currently obsessed with brisket, the lean side appears to be always the bridesmaid. The bride, of course, is the fatty stuff. (As the tired saying goes, “fat is where it’s at.”) Further evidence of this love for adipose was on full display in a recent article for Maxim magazine,