Good Food
The Prophets of Smoked Meat: A Journey through Texas BBQ
Daniel Vaughn is the BBQ Editor for Texas Monthly and the author of The Prophets of Smoked Meat : A Journey Through Texas BBQ.
By Evan Kleiman • • 1 min readDaniel Vaughn is the BBQ Editor for Texas Monthly and the author of
The Prophets of Smoked Meat: A Journey Through Texas BBQ
. He explains the difference in the regional Texas barbecue below:
East Texas - This is closest to Southern BBQ often serving tender ribs covered in sauce, chopped beef sandwiches and hot links. In the East, sauce takes more of a prominent roll.
Central Texas - This is almost the opposite of East Texas BBQ. In general sauce is served on side. Vaughn says there is "no need for the sauce" in Central Texas where meat is smoked over indirect heat.
South Texas - Traditionally Southern Texas serves whole-head barbacoa cooked in underground pits. Vera's in Brownsville is the only place left that does this style of barbecue.
West Texas - West Texas is the Hill Country. Meat is cooked with direct heat over wood coals.
The full episode
3 of 8
Texas BBQ; Homemade Hot Sauce; The World's Hottest Pepper- 0:00Market Report
- 7:11Understanding the 2013 Farm Bill Debate
- 12:06The Prophets of Smoked Meat: A Journey through Texas BBQYou’re reading this
- 20:29Smoke and Brisket Infuse West Hollywood
- 27:35How to Understand a Meat Label in the Supermarket
- 36:19The History of the Hot Dog
- 42:32The Race to the World's Hottest Pepper
- 50:38Homemade Hot Sauce
The full episode
3 of 8Texas BBQ; Homemade Hot Sauce; The World's Hottest Pepper- 0:00Market Report
- 7:11Understanding the 2013 Farm Bill Debate
- 12:06The Prophets of Smoked Meat: A Journey through Texas BBQYou’re reading this
- 20:29Smoke and Brisket Infuse West Hollywood
- 27:35How to Understand a Meat Label in the Supermarket
- 36:19The History of the Hot Dog
- 42:32The Race to the World's Hottest Pepper
- 50:38Homemade Hot Sauce