Daniel Vaughn
Barbecue Editor at Texas Monthly
Barbecue Editor @TexasMonthly, also tweeting as @tmbbq. Author of @ThePOSM.
Articles
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1 week ago |
texasmonthly.com | Daniel Vaughn
For fifty years the gates of Shangri La Botanical Gardens and Nature Center were closed. A bitter freeze in 1958 killed much of founder H. J. Lutcher Stark’s plantings, including his prized azaleas. Decades later, reopening plans spearheaded by his namesake foundation were also thwarted by nature, first by Hurricane Rita, in 2005, and then by Ike, in 2008. Finally, in 2009, the 252-acre park opened once again to visitors.
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1 week ago |
texasmonthly.com | Katy Vine |Daniel Vaughn |Kimya Kavehkar
This week, Texas Monthly released its latest ranking of the top fifty barbecue joints in the state. It’s a massive undertaking, one we repeat every four years, and on this week’s episode of TM Out Loud, the editors who organized the project tell host Katy Vine all about how it came together. This piece was produced by Ella Kopeikin, Patrick Michels, and Brian Standefer. Katy Vine (voice-over): Hi, and welcome to TM Out Loud, exclusive audio storytelling for Texas Monthly Audio subscribers.
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1 week ago |
texasmonthly.com | Daniel Vaughn
This year’s search for the top fifty barbecue joints in the state resulted in a list of contenders longer than we’ve ever seen before. Narrowing it down was painful, because those that remained—which we’ve collected here as honorable mentions—all belong in the conversation about Texas’s best barbecue. The good news is that readers have even more options for truly great smoked meats, sides, and desserts this summer.
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1 week ago |
texasmonthly.com | Daniel Vaughn
The bread’s out of the bag: Some barbecue joints are swapping out mushy, mass-produced white bread for more thoughtful options. Many bake their own loaves, rolls, biscuits, or flatbreads. Finally, there’s bread worthy of the meat you put on it. Biscuits are halved for sandwiches containing brisket, pork belly, or blueberry sausage.
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1 week ago |
texasmonthly.com | Daniel Vaughn
In our Top 50 feature in 2021, we offered readers permission to embrace barbecue sauce, long considered a crutch for or distraction from subpar smoked meats. Though a sweet, tomato-based sauce—often seasoned with cumin and chili powder—is traditional in Texas, greener, browner, and yellower pastures beckon. Here’s a sampling of vibrant options from around the state. The tahini sauce at Austin’s KG BBQ is best drizzled over the smoked-brisket rice bowl.
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The case was dismissed against La Barbecue in Austin for insurance fraud. An employee lost four fingers in a sausage grinder back in 2016. https://t.co/p70x1uNj9r
RT @TexasMonthly: “Those are the flavors of Del Rio: Sweet, spicy, and citrus.” At Humo Prime Barbecue, they offer beef ribs every day an…
RT @TexasMonthly: "A towering can of Bush’s baked beans stands next to the “bean” pit, which is a cushioned pit filled with beige balls whe…
