barbecue

Life & Arts
12:37 pm
Fri September 12, 2014

Texas Monthly BBQ Fest Draws Top Contenders To Austin

A side of smoked brisket is cut at La Barbecue in Austin, one of attendendees of the 2014 Texas Monthly BBQ Fest.
flickr.com/photos/joshbousel/

For Texans, barbeque is nestled somewhere between football and firearms as things closest to a state-mandated religion. We take our barbecue seriously, so it’s no surprise that Texas Monthly magazine would hold an invitation-only barbecue festival every year.

This year's fifth, and largest, annual festival brings 25 of the best pit bosses in the state. The Texas Standard’s David Brown spoke with Texas Monthly BBQ Editor Daniel Vaughn to see which of the competitors have the chops to make the cut.

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Food
7:58 pm
Mon July 7, 2014

Aaron Franklin on Barbecue, a New Expansion and Those Long Lines

Aaron Franklin, owner of Franklin BBQ recently expanded operations to include an enclosed area to smoke the meat.
Ilana Panich-Linsman/KUT

People stand in line for up to five hours to eat at Franklin Barbecue. The Austin restaurant, run by Aaron Franklin and his wife Stacey, has earned national praise for serving slow-smoked Central Texas barbecue within the Austin city limits. 

Franklin Barbecue has been closed for the past couple of weeks for an expansion that includes a new smokehouse. It is scheduled to reopen Tuesday, July 8. Aaron Franklin swung by the KUT studios to talk about it. You can read the interview below or listen to it here. 

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Texas
2:09 pm
Wed February 12, 2014

How the Ongoing Drought is Affecting Texas BBQ

The Texas drought has caused a spike in beef prices.
flickr.com/cpencis

Barbecue is sacrosanct in the Lone Star State, with brisket being arguably the most Texan of dishes. But since 2006, Texas' extended drought has proved a problem for ranchers. In 2011 – the driest year on record – many cattle ranchers gave up, choosing to sell off as they watched their land dry up.

That wave of sell-offs not only affected Texas ranchers, but also affected the bounty of beef ribs, chopped beef and beautifully marbled brisket throughout the state. Texas Monthly BBQ editor Daniel Vaughn tells Texas Standard's David Brown it's not only caused beef prices to rise, but could affect the taste and quality of Texas barbecue for years to come.

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food
2:24 pm
Tue July 23, 2013

Texas Pit Masters Bask In Moment Of Barbecue Glory

The Pecan Lodge's combination plate, a meat lover's dream.
Wade Goodwyn NPR

Originally published on Thu July 25, 2013 2:18 pm

It's not even noon yet but every table out front of the Pecan Lodge in downtown Dallas is filled with veterans with barbecue heaped on their plates, smirking at the gobsmacked newbies. First timers are easily discernible by the stunned looks on their faces when they walk in and see the line.

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Arts and Culture
4:47 pm
Wed May 22, 2013

A Tour of Texas Barbecue Joints

Daniel Vaughn's new book is on Anthony Bourdain's new publishing imprint.
Nathan Bernier, KUT News.

If you’re ever looking to take a barbecue road trip through Texas, you’d have trouble finding a better book to guide you than The Prophets of Smoked Meat: A Journey Through Texas Barbecue by Daniel Vaughn. It’s the first book published on Anthony Bourdain’s new HarperCollins imprint, Ecco. KUT’s Nathan Bernier talked with Vaughn about what goes into good brisket and how to find the good out-of-the-way spots.

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