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 rose from the ashes.
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…