Fort Worth

Heim Barbecue (Top 50)

Jun 1, 2017 By Daniel Vaughn

Travis and Emma Heim jumped into business ownership with little experience or capital in 2015. The Heim truck hadn’t been parked a year before they got an offer to build out their very own spot on West Magnolia. Their barbecue was that good. That location opened in late 2016 with…

30 Years of Railhead Smokehouse

Nov 10, 2016 By Daniel Vaughn

When Charlie Geren opened Railhead Smokehouse in Fort Worth, he had already failed at his previous attempt at the restaurant business. Geren said he had just “lost his ass” in a “steak and beer joint” in north Fort Worth, but decided to partner with a pitmaster friend, Harry Pilcher, to take over…

Smoked in Texas: Bacon Burnt Ends at Heim BBQ

Oct 26, 2016 By Daniel Vaughn

Burnt ends aren’t just for brisket anymore. And let’s get something out of the way, Kansas City barbecue fans: don’t get too sanctimonious about proper burnt ends only coming from a brisket; I’ve had ham and sausage burnt ends in your city. Beef belly burnt ends were the special last…

The Shot Not Heard Round the World

Jun 9, 2016 By John Spong

Elmo Henderson’s entire life story can be summed up in a single moment: when he stepped into the ring in San Antonio one night in 1972 and knocked out Muhammad Ali. At least that’s the way he tells it. And tells it.

Smoked in Texas: The Hillbilly Pacifier

Feb 10, 2016 By Daniel Vaughn

Hans Muller is a second-generation baker in Fort Worth, but he’s no stranger to smoking meat. His lunch menu at the Swiss Pastry Shop includes a smoked cuban sandwich, the Fort Worth Cheese Steak made with smoked prime rib, and he’s now working on a recipe for homemade…

Heim Barbecue

Oct 16, 2015 By Daniel Vaughn

For all chefs, there are moments in their culinary careers that forever shape them. Moments when principles are seared into their brain by mentors, books, or classes only to manifest in their cooking techniques for life. For Travis Heim, owner and pitmaster of Heim Barbecue, in Fort Worth, one of those illuminating experiences came…

The Sausage Shoppe

Jun 26, 2015 By Daniel Vaughn

It was twenty years ago that Ivy Chambers moved his budding sausage business out of his home and into a bona fide restaurant in Fort Worth. Over the years he added more barbecue items to the menu – brisket, ribs, bologna – and continued to operate the business until handing…

Carpe Museum

May 13, 2015 By Jordan Breal

When you’ve got Barney Smith’s toilet seat exhibit, who needs the Rothko Chapel?