IF YOU’RE EATING BRISKET in Texas, chances are that your favorite pitmaster is ordering Item No. 120: a beef brisket, deckle-off, boneless. The number corresponds to the cut of meat defined by the Institutional Meat Purchase Specifications, or IMPS. No. 120 is “boneless,” meaning that ribs one through four have been
Also, over at TMBBQ.com, Vaughn has a new review of Smitty's in Lockhart, perhaps the most surprising joint to not make the Top 50.
John Mueller is on fire. His barbecue is better than it’s ever been, he just made it into our list of the fifty best barbecue joints in the state, and now Zagat has featured him in a slick video about the Austin barbecue scene. Where does Mueller fit
The following is a correspondence between Daniel Vaughn and John Shelton Reed. Reed lives in Chapel Hill, North Carolina, and is the co-author, with his wife, Dale Volberg Reed, of Holy Smoke: The Big Book of North Carolina Barbecue. Vaughn is the barbecue editor of Texas Monthly and the author of Prophets of Smoked Meat: A Journey Through
Is it the best job in America? From the New York Times to Bon Appetit, everybody seems to think so.
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.
He's back: John Mueller makes dramatic return to Central Texas barbecue scene with the John Mueller Meat Co. in East Austin.
Brisket, anyone? KLRU debuts its new web series, "BBQ with Franklin."
Daniel Delaney is attempting to do world-class Texas brisket in New York. Our Daniel Vaughn thought he could pull it off, and now Wayne Mueller has agreed.
The fourth installment from Daniel Vaughn, whose tastebuds took him to Brisketlab in New York City.
Daniel Delaney, a Brooklyn-based blogger who professes a deep and profound respect for Texas barbecue, bought a 200-pound smoker and a truckload's worth of Texas post oak to start Brisket Lab in his home state.
The wildly popular Austin joint announces vegan “Meatless Monday” dinner special.
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.”
John Mueller was the heir to one of the great Texas barbecue dynasties. Aaron Franklin was an unknown kid from College Station who worked his counter. John had it all and then threw it all away. Aaron came out of nowhere to create the state’s most coveted brisket. Then John
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 always pops into
Ode To BrisketWhen 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 always
They went as quickly as they came! Sorry, ya’ll! The Texas Monthly BBQ Festival tickets have officially sold out. The VIP tickets were gone faster than the blink of an eye, and now the general admission passes have all been snatched up as
APRIL FOOLS! Breathe a sigh of relief, all you extremist carnivores. Aaron Franklin of Franklin Barbecue in Austin IS NOT – I repeat, IS NOT – going to host Meatless Monday Vegan Brisket dinners. The TM Daily
A new Twitter parody account dubs acclaimed Austin pitmaster Aaron Franklin “Barbecue Jesus.”
Aaron Franklin, who was attending the Second Annual Eater Awards, was smoking briskets at New York City's barbecue joint Hill Country.
The barbecue bacchanal that is the Texas Monthly BBQ Festival is set to be, for the second year in row, an awe-inspiring helping of the very best barbecue in Texas (and therefore the world).
Editor’s Note: Just one more day until the Texas Monthly BBQ Festival! As you surely know by now, we’ve been interviewing all the featured pitmasters, with questions from TM staffers, esteemed BBQ experts, Twitter followers and you, the readers of this blog.Today we’re featuring John A. Fullilove, 38 , of Smitty’s Market in
Make that 22 pitmasters. Since Bertram Smoke Haus made our Top 50 in 2008, a lot has happened with the joint northwest of Austin. Pitmaster and owner Jim Wallace moved out of his original location, a 100-plus year-old former mercantile and lumber store, for a bigger
Editor’s Note: Just three more days until the Texas Monthly BBQ Festival! As you surely know by now, we’ve been interviewing all the featured pitmasters, with questions from TM staffers, esteemed BBQ experts, Twitter followers and you, the readers of this blog. Today we’re featuring Abraham Avila, 42, of Wild Blue BBQ in
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’re featuring Gary Vincek, 48, of Vincek's Smokehouse in
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're featuring Gerald Birkelbach, 55, of
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 Aaron Franklin, 33, of
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 Kerry Bexley, 44, of Snow's
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 youChad Decker, 38, of
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 youWayne Coleman, 43, of Coleman's in Clarksville.
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: 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 Marco Oglesby, 30, of
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 Joe Arriago, 33 of
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 Cliff Payne, 58, of Cousin's
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, it's 29 year-old Tad Honeycutt of
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 (fire away in comments section).Today it's Angela Ashley, 54, of
It's been a long time in the making (a VERY long time in the making): John Mueller, sometimes called the black sheep of the Taylor smoked meat family, is almost back in business here in Austin. Mueller, who used to have
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
MEATLIFTING. It's nothing new. The 2010 arrest of Austin's Ronnie Allen Brock provided Texas Monthly with one of our trademark never-ending punny Bum Steer headlines (as if "Bum Steer" itself wasn't enough). But meat fencing? With an undercover sting called "Operation Meat Locker" to catch
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
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
Although Jim Goode uses his BBQ Mop for basting smoked meat, it’s flavorful enough to use as a sauce for cooking brisket, and you’ll barely miss the smoky flavor.
