Just in time for the spring golf season, Texas Monthly ramps up its BBQ coverage
Writing about golf courses and resorts is a great way to make a living, but if I had to pick something that would rival it, it might be spa writer (yeah, that’s pretty good) or combing the state of Texas for the best barbecue.
I know a little about the last one (check out my story on golf and barbecue in the Houston area), but probably not as much as Daniel Vaughn, who was just hired as the barbecue editor for Texas Monthly magazine. The interesting part is that Vaughn isn’t a barbecue critic or even journalist by trade; he’s an architect. But he loved the Texas delicacy so much he started his own blog and wrote a book called “The Prophets of Smoked Meat: A Journey Through Texas Barbecue,” set to be released next month.
According to an article in the New York Times, the Ohio native who moved to Texas in 2001, spent six months exploring Texas’ barbecue spots, collecting recipes and sampling up to 10 restaurants. Of course, Texas Monthly loves to talk about barbecue, now more than ever. It has its own website dedicated to barbecue, a barbecue smartphone app, a top-50 list and its own barbecue festival in Austin each year.
So Vaughn becomes Texas Monthly’s first full-time barbecue editor, and as far as we know, the only full-time BBQ editor anywhere. He’s truly an expert. He knows, for example, that leaving some fat on the brisket is critical (though not very healthy) if you want great flavor. And the best stuff doesn’t need sauce.
I believe brisket is the barometer of good Texas barbecue. Sure, sausage and ribs can be a big part of the puzzle as well, but beef brisket is what Texas does best. And if a great brisket place is near a great golf course, you’ve got the perfect combination.
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