Latest Stories

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  Smoked Out: Tejas Chocolate & Barbecue

  May 21 at 5:30 a.m.

  Scott Moore and partner Michelle Holland don't just own one of the 50 best barbecue joints in Texas (top 10 in our books). They also founded Texas' first bean-to-bar craft chocolatier. What's more, both businesses are under the same roof. Hell, they even roast their cocoa beans in a meat smoker...

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  Smoked Out: Killen's Barbecue

  May 15 at 5:30 a.m.

  Ronnie Killen is a heavy weight as beef celebrity goes. The Pearland good ole boy turned classically trained chef, later James Beard nominated pitmaster, has been building a beef-centric culinary empire since 2014. Coming off the heels of his 5th opening in as many years — Tex-Mex-BBQ fusion, Killen's TMX...

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  Openings and Closings: Guard and Grace This Fall, Three Brothers Bakery Turns 70

  May 10 at 5 a.m.

  Guard and Grace, 500 Dallas, is slated to open in fall 2019 at One Allen Center. Troy Guard, executive chef and owner of TAG Restaurant Group, opened the first Guard and Grace Steakhouse in Denver, Colorado in 2014. The modern steakhouse takes a fresh approach to the genre with seasonal...

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  Smoked Out: Pinkerton's Barbecue

  May 7 at 5 a.m.

  One of the best things to come out of the Texas barbecue renaissance in recent years has been the industry wide shift toward better beef. The best pitmasters in the state seem to have universally adopted prime as the only grade suited for their world class brisket. Even pork has...

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  Smoked Out: Roegels Barbecue Co

  April 16 at 5 a.m.

  In this weekly series we're visiting the many smokehouses that call Houston and its surrounding suburbs home, along the way testing their mettle and judging their brisket (among other things). This column aims to highlight both the restaurants and pitmasters that define Houston barbecue. Russell Roegels has been starting fires...

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  Smoked Out: El Burro & The Bull

  April 9 at 4 a.m.

  As much as any aspect of Texas barbecue, regionality plays perhaps the most prominent role in any pitmaster's portfolio of smoked meat. The protein, preparation and flavor preferences of each region vary in ways both subtle and overt. From the whole-hog smokers of East-Tex, to the slow and low brisket...