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.