Daniel Vaughn is the author of The Prophets of Smoked Meat: A Journey Through Texas Barbecue, the coauthor of Whole Hog BBQ: The Gospel of Carolina Barbecue, and the barbecue editor at Texas Monthly. He has traveled the world sampling smoked meats at over 1,800 barbecue joints, most of which are in Texas.
My second trip to Two Bros. was just a month after the first, but I had to get back there to see if the brisket was great twice in a row, and I forgot to try the cold smoked shrimp and stuffed jalapenos back in January. It
It had been some time since my last visit to Cooper’s in Llano. This haven for bikers out on their Saturday stroll isn’t on the way from Dallas to anywhere, so I made a special road trip of my own. There was some BBQ sampled along the way, but
It’s been a while since I’ve found an honest “sugar cookie” on my brisket, but as I waited for my order to be filled, owner and pitmaster Aaron Franklin handed me a preview morsel from the fatty end of the brisket and the flavor was transcendent. If I lived in
I know we’re well into the last week of January, but this is my official first review of the New Year. I visited this joint when most others were closed on New Year’s day. It was nearly empty, so I had the place to myself, and I was free to
This is the second Cousin’s location that I’ve tried, and it’s the better of the two by a slight edge. After coming from Bill’s in White Settlement, my mouth desperately needed some edible meat. Waiting in line, I could smell the smokiness, and my
Two trips in two years, and it was pouring down rain both times. I guess the sun shines in Lillian, I just haven’t seen it. It’s not like you pass through a place like Lillian. With Cedar Hill State Park to the east and nothing to the
This joint has been on my list for a long time. Back in June 2008 Texas Monthly’s “Top 50 BBQ Joints” listed Hashknife on the Chisholm, and a name like that really piqued my attention. Peadenville is barely a blip on the map at the crossroads of two
This joint might as well be a Texas legend. I’ve heard so much about it from magazines, friends, and readers that I was dying to make it over to this storied establishment. In my research, I noticed the scorn heaped upon the new metal building with the
The four meat sampler plate should become a staple of every self-respecting BBQ joint. The idea of piling a plate with multiple proteins, and diggin’ in without the distractions of cole slaw, pinto beans or anything else to slow down the ingestion pleases me. The folks over at Stanley’s seem
After sampling some Longoria’s chopped beef and delectable brisket sausage at the Rahr Brewery tour, I knew I needed to get back soon. Besides, I was already out of the beef jerky that I picked up at the tour which is the best I’ve ever tasted (in addition
Some joints are known for how well they do one meat or another, but Black’s does them all well. Brisket, ribs, sausage, and turkey were piled on top of our small plate, and they were all picture perfect.The brisket had a dark crust and deep-red smoke line. The meat
Thousands of drivers a day pass through Giddings along Texas Highway 290 on their way between Austin and Houston. They would all do themselves a favor if they stopped right in the center of town to sample the fine meats smoked at City Meat Market. This is a true meat
A nondescript metal door on the side of the building is the entrance into the pit of this joint with more than one hundred years of history. Prause was a meat market in the late 1800’s and has been a barbecue joint nearly all of its life, according
On two previous trips to Lockhart, Kreuz was solid, but it has never been otherworldly. I assumed this trip would be no different, but it turned out to be one of my best barbecue experiences. I’ve eaten mounds of barbecue in my time, but this day was different. Two companions and
Sweet Baby J’s may be a more appropriate name for this joint. The sauce was sweet, the greens were nearly candied, and the tea was downright syrupy. Even cut with half a glass of unsweet tea, this was liquid sugar that required a water chaser.The meats were
This little joint in Athens is known for “Hog Wings,” and they are incredible. Petite pork shanks cut to resemble chicken legs are rubbed and smoked to a perfect tenderness and served with a sweet and spicy asian mae poy
The Food Market on the historic square of Gonzales is part BBQ joint and part convenience store. Pass through the glass door and you’ll hear a hum of activity as you walk toward the large glass-faced cases that display the plethora of smoked meats available. Behind the counter
December 23, 2008, to February 5, 2009, were the longest six weeks in the history of Smithville, Texas. This setting for the movie “Hope Floats” was full of folks hankering for Zimmerhanzel’s Bar-B-Que, but their purveyors, Bert and Dee Dee Bunte, had called it quits after years of working
A few months ago Schoepf’s added on a new room in the back, and a new entry where you can now order your food inside rather than in the out-of-doors. I ordered brisket, ribs, and a pork chop.The brisket had the same roast-beefiness as it did
Something about watching a man in a grease stained white jacket and a large knife portioning out my lunch, makes me crave it even more with every slice. Service is curt and efficient at this Lockhart legend, but the only niceties I need were piled on that butcher paper.An
The Salt Lick is renowned throughout Texas, and holds a special place in the heart of BBQ fanatics. Many recent reviews have decried the demise of this mecca of Texas BBQ claiming that it’s all about atmosphere, and not enough about what’s in the pits. The setting alone may be
A spot in Texas Monthly‘s Top 50 brings high expectations, so my mouth was watering after the disappointment at Texas Rib Kings down the street. Tuesday-Friday 11-3 were the temporary hours posted at the door, but there was no indication of the timeline for these hours. Upon ordering
Downtown Austin is home to many new structures, many of them modern. In the midst of the building boom sits Lamberts, which is located in a historic two-story brick building with lofty ceilings and an open kitchen. On a Wednesday afternoon, there were no open tables during lunchtime,
This joint is all about meat. There is a large cooling case at the entrance where you can choose your own raw steak to be grilled per your specifications. Whether you want steak or bbq, everyone waits in the same line . . . unless you choose
Normally I stay away from chains, but this location made it into Texas Monthly’s Top 50, so I thought I’d give it a try. There are four stand-alone locations as well as two more in the DFW Airport, but a friend and I chose to try the original, which opened
There is ample competition just on the other side of the square from the famous City Market in Luling, but this joint holds its own. Ordering is done at the counter, and prices here are very reasonable. I ordered a two-meat plate with brisket and ribs. The sliced beef had
This joint came with high praise, so I drove about two hours to give it a try. Approaching the place, my hopes seemed fulfilled. The sheet metal and wood exterior along with the faded sign reeked potential. Talk about disappointment. The ribs here were nearly devoid of flavor and were