Buzzie’s Bar-B-Q

May 15, 2013 By Texas Monthly

Ordering brisket is a reflexive action for most eaters of Texas barbecue. And at a joint like Buzzie’s, with a reputation for expertly smoked beef, it’s truly a no-brainer. Where your tough choices come into play at this Hill Country standby is farther down the menu. If for some crazy…


Jan 20, 2013 By Texas Monthly

From John Warne Gates peddling barbed wire in San Antonio to a group of cowboys and ranchers holding the first rodeo in Pecos


Jan 20, 2013 By Texas Monthly

From John Warne Gates peddling barbed wire in San Antonio to a group of cowboys and ranchers holding the first rodeo in Pecos


Jan 20, 2013 By Katy Vine

Bronzes by Remington and Russell in Orange, Quanah Parker’s trail bonnet in Canyon: Ten spaces that excel at the art of exhibition.

Choose Your Own Texas Adventure

Sep 6, 2012 By Jordan Breal

  When it comes to traveling around the state, it's easy to be overwhelmed by the sheer number of destinations to choose from. One of the things I love most about Texas is that you can drive a few hours (or more than a few hours) in one direction and be at, say, the beach and then head another direction and find yourself in the mountains or in the rolling Hill Country or in the Piney Woods. For the last several years, a few of my colleagues and I have been visiting small towns and exploring interesting areas of big cities in search of noteworthy things to do, see, and eat. Here's a cheat sheet guide to what you can expect to find in a few of the places we've singled out across the state recently . . . 

Buzzie’s Bar-B-Q

Jun 12, 2012 By Daniel Vaughn

The original Buzzie’s burned down, so a newer building clad in stone and sitting off the main drag houses it now. The classic ordering process at the counter went smoothly and I was able to point directly to the crusty slices of beef that I preferred. As I…


Mar 31, 2012 By Jordan Breal

The annual folk festival celebrates its fortieth anniversary next month, but there's more to this Hill Country town than banjos and fiddles.

Five Ranch Getaways

Feb 1, 2012 By Stirling Kelso

From riding on the range and stargazing to big game huntin, here are five guest ranches where you can explore your inner cowboy.

TMBBQFest, “23 Pitmasters in 23 Days”: Buzzie’s Bar-B-Que

Oct 10, 2011 By Willa Cockshutt

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 Buzzie’s BBQ in Kerrville -- co-winner of last year's People's Choice award for brisket. For more info, visit their page on is your heat source? Oak wood only.Who did you learn your craft from? My stepfather Buzzie Hughes (pictured) taught me everything he knows. Buzzie grew up cookin’ and is self-taught, with a German background. Every weekend they [Buzzie and Tad's mom] would have big parties doing barbecue. The parties grew and grew and before we knew it we had two hundred people at the house. My mom said, "look we’re going to have to start charging people or start a restaurant."What’s your signature meat? Brisket - slow smoked, low temp. 275 degrees.Sauce or no sauce? We offer a tomato-base homemade barbecue sauce on the side. We've tried doing marinades. We just feel like our product comes out a lot better without injecting them with anything. We’ve just never got into it.What non-secret ingredients are in your spice rub, if you use one Fajita seasoning.

Head for the Hills

Aug 31, 2011 By Stirling Kelso

With its artisanal wares, fine dining, and rich history, Kerrville offers a dose of Hill Country charm without the crowds.

Robert Earl Keen

Aug 31, 2011 By Jeff McCord

The country singer-songwriter on sequestering himself in his scriptorium, learning how to write songs on the road, and answering Toby Keith in a song.

Opie’s Barbecue

Nov 25, 2010 By Daniel Vaughn

Making it past the new sign outside, I entered into the dining room where I ordered a half rack of the sweet and spicy baby backs, a chunk of brisket, and some jalapeno cheese sausage. The sausage had great spice and flavor. The meat was incredibly moist with…

Buzzie’s Bar-B-Que

May 21, 2008 By Texas Monthly

This clean, bright establishment in downtown Kerrville didn’t look seasoned enough to produce a brisket that had much character. But from the first bite, we felt humbled to be in its presence. The meat was juicy and packed with oak flavor, and its marbled edges were as soft as warm…

Thanks a Million ’98

Feb 1, 1999 By Ann Castle

Make that around $275 million. A roundup of last year’s top Texas philanthropists, from Tex and Buzz to Manny and Heavy Cat.

The Ultimate Hill Country Tour

Apr 1, 1996 By Joe Nick Patoski

Spend a long weekend this spring meandering through Texas’ fabled heartland, where you can stop and smell the wildflowers, taste country cooking, and take home a trunkful of fine antiques.