Daniel Vaughn what is arguably the best job in America. The Texas Monthly writer is the nation’s first full-time Barbecue Editor, and a highly credentialed one at that. He’s the author of The Prophets of Smoked Meat: A Journey Through Texas Barbecue and the creator of the blog Full Custom Gospel BBQ.
At 1 p.m. Vaughn will chat with Think's Krys Boyd on what makes the perfect plate of 'cue.
He dishes out—pun intended—advice and recommendations through the Twitter handle @BBQSnob as well as on the TMBBQ website. His gems there include the right way (as well as the oh-so-wrong ways) to properly slice a brisket and a hilarious "Confessions" feature, which we probably can't print the name of.
Somesay we’re in a golden age of Texas barbecue. It’s true that there are plenty of North Texas spots on Texas Monthly’s famous 50 Best BBQ Joints in the World list, including Pecan Lodge, Lockhart Smokehouse and Longoria’s BBQ. However, the region is just as well known in the realm of ‘cue for its pitmasters, like Tim Byres of Smoke, who wrote a 2013 book of the same name.
For those who want to put their newfound barbecue knowledge to the test—the taste test, that is—the North Dallas Chamber of Commerce will be hosting the Big D BBQ Battle in April.
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