Fort Worth Gets a Serious Contender with Derek Allan’s Texas BBQ

Derek Allan’s Texas BBQ might be the newest barbecue joint in Fort Worth, but owners Derek and Brittany Crudgington have been in the smoked-meat business far longer. They ran a food truck, Don’t Mess With Texas BBQ, in a the parking lot of a Best Buy in Grapevine for two years. It closed in 2017 […]

Smoked Burgers, a Meat Fight 1K, and the Valentina’s Love Story

Barbecue was once a Southern food with a national fan base. Now it’s a national food with Southern roots. Now barbecue has a future as well as a past.” – John T. Edge. Food & Wine loves the new smoked burgers found across Texas, especially those at LeRoy & Lewis and Valentina’s in Austin, Smokin’ Moon in Pharr, and […]

Let Your Soul Glow With SLAB BBQ’s McDowell Boneless Rib Sandwich

Mark Avalos has been an innovator since he opened his Sugar Shack BBQ trailer in Austin in 2006. Back when pulled pork remained a rarity in Texas, he was selling it on a sandwich with coleslaw on top. “The Notorious P.I.G.,” as he dubbed it, doesn’t seem all that odd now, but it was then […]

The Gospel of Texas Barbecue Is Spreading

Texas barbecue is flaunting its dominance in some unexpected places these days. During a road trip through portions of Pennsylvania and Wisconsin, I didn’t bring along high hopes for smoked brisket and sausages, but was proven wrong. And in Missouri, where Kansas City style barbecue is religion, Texas-style sliced brisket is creating converts. While in […]

There’s Something Better Than Brisket at Franklin Barbecue

Smoked beef short ribs at Franklin Barbecue in Austin might just be the most difficult bite of barbecue to score in Texas. They’re served only on Saturdays, which is usually the busiest day with the longest lines at Franklin. I’ve tried bites of the beef rib at festivals but never ate one in the dining […]

CowBurners BBQ & Taproom Brings ‘Rib Candy’ and Craft Beer to Mineola

Jason Herring left Mineola after high school to make a life outside his hometown. He tried his hand at the insurance business, worked in a Cargill slaughterhouse, and ran smokers that could hold 2,400 pounds of meat at a ConAgra processing facility. “We had four of them rolling 24 hours a day,” he told me. […]