Daniel Vaughn

Garcia Barbecue successfully transitioned from food trucks to brick-and-mortar this year, and it’s impressing diners with its burgers, brisket, and smoked queso.

The Boatmans opened Brisket City Craft BBQ this summer in Red Oak, next to their chicken joint, breaking their seven-year hiatus from the business.

Michelin's first Texas guide proves that barbecue has attained new level of respect from the world's most discerning diners.

3rd Coast BBQ, in Spring, offers crawfish boils, chipotle slaw, and a take on a po’ boy that’s enough sandwich for two people.

The owners of Burnt Bean Co. and Barbs B Q had emotional whiplash this week as a result of "human error" from the world-famous dining organization.

The Fill Station, in Lake Jackson, shows off co-owner Kyle Devine's spirits expertise, so be sure to ask which whiskey pairs best with its giant beef rib.

On Saturdays, the town of 1,300 is the place to be for barbecue lovers. Two local joints keep it traditional in both menu and manner, but another steps into the political fray.

After competing on his high school's competition barbecue team and being featured in the series BBQ High, Marc Fadel is translating his experience into a commercial enterprise.

The meaty—albeit casual—feast at Austin’s LeRoy and Lewis Barbecue is worth enduring the weeks-long waiting list.

After digging into Southside Market’s claim as the oldest barbecue joint in the state, I came across records and documents that may point toward Lockhart for that coveted title.

After digging into Southside Market’s claim as the oldest barbecue joint in the state, I came across records and documents that may point toward Lockhart for that coveted title.

Sebastien Quintanilla takes inspiration from his grandmother Rosa in crafting the menu for the BBQ Fiends food truck, outside Rockabilly Brewing.

Iced tea is a Texas barbecue joint staple. Barbecue editor Daniel Vaughn divulges some of his favorites.

Tu Bones BBQ only serves two days a week at Frisco Fresh Market, so lines start before opening for its “Soul Food Sunday” dishes and more.

Brandon Cruz has had a tough time surviving in Wharton with Damon’s Real Texas BBQ, but his zesty poultry and brisket enchiladas might finally bring him some attention.

While it would be understandable for the number one joint in Texas to keep its cards close to its vest, this Fort Worth spot has generously shared its secrets to success with up-and-comers.

5 BarBQ in Stoneburg hopes to capture travelers speeding past on the highway, and luckily there's not a lot of competition to get in the way.

The shutterings of Valentina's and Convenience West made jaws drop, but they show you need more than great barbecue to keep business afloat.

Here's the best of the rest.

After scouring the country for sixteen months, barbecue editor Daniel Vaughn says Texas barbecue is the definitive barbecue style in America.