Sabar BBQ, a Texas Monthly Top 50 barbecue joint in Fort Worth, has closed for good. Earlier this month, owner Zain Shafi announced on Instagram that Saturday, December 20, would be its final day of service. But Shafi isn’t done with barbecue. He recently bought an ownership share in Goldee’s, also in Fort Worth, where he first began his journey as a pitmaster. The joint’s other owners include Jalen Heard, Lane Milne, and Nupohn Inthanousay.“If this opportunity wouldn’t have happened, we were going to take the next step [with Sabar],” Shafi said. After two years of running Sabar BBQ out of a small trailer in a parking lot, Shafi felt the business was at an inflection point. His first instinct was to expand by opening…

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Decades ago, the late Hubert Green began an annual tradition of cooking a Thanksgiving meal for free at the Euless Senior Center. This year’s feast, on November 12, was the last served by the Green family.Hubert founded North Main BBQ just down the street from the senior center in 1981. A black-and-white pig statue greeted diners outside the front door, and the pitmaster would fire up an armadillo-shaped smoker around back. Both are now gone. Hubert and his second wife, Shari McKay Green, passed away in 2017. The business went to the McKay side of the family, was sold twice, and eventually closed.When Hubert died, his son Don Green had already opened his own barbecue trailer in Euless, the Saturdays-only Green’s Texas Bar-B-Que. He took…

The post A North Texas Barbecue Family Serves Its Last Charity Thanksgiving Meal appeared first on Texas Monthly.

Tifany Swulius and Antonio Guevara originally partnered to seek glory at the State Fair of Texas. In a shift that surprised both of them, they ended up opening a barbecue joint instead. Now they’re serving some of the best breakfast tacos in Dallas.Swulius and Guevara had worked together at Lakewood Landing, a Dallas institution that describes itself as “an upscale dive.” Swulius was a bartender who often brought in home-baked treats for coworkers and customers. Guevara ran the kitchen while also operating his own barbecue and taco pop-up, Tejas BBQ & Tacos, which became Tejas Brisket Co. after a similarly named Texas barbecue restaurant sent him a cease-and-desist letter. “I wasn’t making any money, but I was getting my name out there,” he said.While working…

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When Jereis Khawaja launched Truboy BBQ with nationwide shipping in 2020, he wrote a mission statement for the website that promised to give everyone in the U.S. the opportunity to enjoy Texas barbecue. The Houston native read the statement every day, but he eventually realized it wasn’t true for many Muslim and Jewish customers because of cross contamination with Truboy’s most popular item, pulled pork. “By eliminating one product from my menu, my mission statement could become a true statement,” Khawaja says. In March 2021, he switched to only smoking halal meats, including brisket, lamb, and chicken.Last month brought the next big transformation of Khawaja’s business. Truboy BBQ Market, the first physical location for the brand, opened in Missouri City, outside Houston. Inside, a wall…

The post Head Straight to This Market’s Barbecue Counter for a Brisket Melt and Tallow-Fried Corn Ribs appeared first on Texas Monthly.

Wanalee “Nan” Gorelick grew up without electricity in the town of Rangsit, outside Bangkok, in Thailand. She moved to the U.S. in 2008 with just $100 to her name, eventually making her way to Cypress, northwest of Houston, where she met her now-husband, Adam Gorelick. When the subject of marriage came up, Nan demanded Adam spend some time in the Thai countryside living like a local. “I wanted to make sure he knows who he [is marrying] and where I came from,” she explained.Besides making a request for a window-unit air conditioner (which Nan’s family mercifully granted), Adam rose to the challenge. He took showers with a bucket of warm water poured over his head and lived with few of his usual comforts. While still…

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This story was originally published in January 2022 and has been updated. No Texas city has Austin beat for its sheer volume of worthy barbecue destinations. Sure, the Houston area’s widespread suburbs might be richer in excellent smoked meats, and the Fort Worth scene is hot and new, but the amount of world-changing barbecue within our capital’s limits is staggering. In the June 2025 issue, we published our list of the top fifty barbecue joints, along with fifty more honorable mentions, but our barbecue recommendations don’t stop there. You can get a great meal at any one of these barbecue joints in Austin and its suburbs.In the City of AustinB. Cooper BarbecueThis unassuming trailer can be easy to miss when driving past. In the city…

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This story was originally published in March 2022 and has been updated. San Antonio barbecue is ever evolving, but it has deep roots, as evidenced by the old-school brick pits that are still operational around the city. Good tortillas aren’t hard to come by here, and neither is excellent smoked chicken. We have our favorites, of course. In the June 2025 issue, we published our list of the top fifty barbecue joints, along with fifty more honorable mentions, but our barbecue recommendations don’t stop there. You can get a great meal at any one of these San Antonio joints.In the City of San Antonio2M Smokehouse2025 Top 50This barbecue spot quickly became the best in town after it opened in 2016, helping usher in a San…

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Finding a great deal at a barbecue joint these days is like scoring a shaded spot at H-E-B in the summer. So on an early August stop at Tyler’s Barbeque, in Amarillo, I was surprised to see beef short ribs on the specials board for only $16 per pound. Surely, that price for this Saturdays-only offering was for a half pound, a common gambit to delay customers’ sticker shock. I double- and triple-checked the board while in line, as I inched ever closer to the counter, then asked the cutter for one of those ribs, one on the smaller side if possible. It was rung up at just $1 an ounce, and I felt like I was getting away with something as I scurried off…

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This story was originally published in January 2022 and has been updated. The Metroplex is too big for just one barbecue guide. The Fort Worth area already got its own, so this one is dedicated to Dallas and its many suburbs, which are packed with smoked-meat stops both old and new. We have our favorites, of course. In the June 2025 issue, we published our list of the top fifty barbecue joints, along with fifty more honorable mentions, but our barbecue recommendations don’t stop there. You can get a great meal at any one of the joints below.In the City of DallasHeim BarbecueThe Heims ushered Fort Worth into the modern barbecue movement with their tender brisket, colossal beef ribs, and famous bacon burnt ends, though…

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Quick: what’s your favorite flavoring for pork? Garlic? Sage? Rosemary? A salt and pepper rub? If you answered all of the above, do we have a dish for you!

Italians call it porchetta (pronounced pork-etta). I call paradise.

Born in ancient Rome, porchetta has been around for a long time. Over the centuries, it has evolved into a whole boned pig stuffed with an aromatic paste of garlic, fresh herbs, salt, pepper, and fennel, and spit-roasted or oven-roasted until the skin is as crisp as potato chips and the meat is as luscious and tender as butter.

In honor of Pork-tober, we’re showcasing three of our favorite porchetta recipes:

Porchetta Recipes

Porchetta (Italian Garlic & Herb Stuffed Pork Loin)

This roast bursts with garlic, sage, rosemary, and citrus in every juicy slice—crackling skin, tender pork—yet uses straightforward prep anyone can handle.

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Porchetta with Blueberries and Hazelnuts

Rustic pork belly wrapped around loin with a wild mix of blueberries, hazelnuts, thyme and pancetta gives you sweet, nutty, crisp flavor that feels gourmet but is totally doable.

Get The Recipe »

Yankee Porchetta: “Pork and Beans”

A clever mash-up of stuffed pork loin and baked beans wrapped in bacon and smoke-roasted—comforting, bold, smoky goodness made in a way that’s fun and not fussy.

Get The Recipe »

Porchetta may have ancient roots, but it feels right at home on a modern grill. Go classic with garlic and herbs, sweet with blueberries and hazelnuts, or smoky with beans and bacon—each version captures the spirit of Italian cooking: simple ingredients, bold flavor, and a little patience over the fire. Try one this Pork-tober and taste why this centuries-old roast still earns a spot at the table.

Related Reads

• Your Best Holiday Roast Yet: Italian Porchetta
• A Delicious Charcuterie-Stuffed Pork Loin
• Your Next Incredible Holiday Meal: Stuffed Italian Porchetta

Porchetta: Frequently Asked Questions

What is porchetta, and which cut should I use?

Porchetta is Italian roast pork seasoned with garlic, herbs, and fennel; you can use pork belly wrapped around pork loin (classic) or a butterflied pork loin for an easier, leaner version.

Can I grill porchetta instead of roasting?

Yes—set up a two-zone fire and cook indirectly at 300–325°F (150–165°C), then finish over direct heat to crisp the skin or exterior.

How do I get shatter-crisp skin or a great crust?

Dry the surface overnight, season generously with salt, cook indirectly until tender, then blast with high heat (or a brief broiler/rotisserie finish) to puff and crisp.

What internal temperature should I cook porchetta to?

Cook to 145°F (63°C) in the center of the loin, then rest 10–15 minutes; the temperature will rise slightly and the juices will settle.

Do I need fennel, or can I swap flavors?

Fennel seed and pollen are classic, but you can lean more herb-forward (sage, rosemary, thyme), add citrus zest, or go sweet-savory with fruit and nuts.

How hard is it to roll and tie a porchetta?

It’s easier than it looks—spread the paste, roll snugly, and tie every 1–1½ inches; a butcher can also prep it for you.

Can I make porchetta ahead?

Yes—season and roll 24–48 hours ahead for deeper flavor; reheat slices gently in a 300°F (150°C) oven and re-crisp the exterior at the end.

Best wood or smoke for porchetta?

Mild to medium woods like apple, cherry, or oak complement the herbs; go easy so the smoke doesn’t overpower the fennel and garlic.

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The post Porchetta Recipes You Can Grill at Home — Italian Flavor Made Easy appeared first on Barbecuebible.com.

This story was originally published in December 2021 and has been updated. For years, Texas Monthly published a single guide to cover all the barbecue in the Dallas–Fort Worth area. Then Fort Worth—as well as the Mid-Cities—suddenly became the most exciting place in Texas for new barbecue joints. Panther City and its suburbs are now receiving the honor of their own directory. In the June 2025 issue we published our list of top fifty barbecue joints, along with fifty more worthy of honorable mentions, but our barbecue recommendations don’t stop there. You can get a great meal of smoked meats at any one of these Fort Worth–area joints.In the City of Fort WorthAngelo’s BBQThis Fort Worth staple goes back to 1958. The brisket and ribs are plenty…

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BJ Bradford’s jump start to becoming a barbecue entrepreneur began with 25 briskets gifted to him by the universe. In 2016, while working as an over-the-road trucker and hauling a load of beef from Kansas to Florida, a customer rejected five boxes from the delivery because they were damaged. When the company told him to keep or get rid of them, BJ’s choice was clear. Adopting those orphaned briskets would end up altering his career.He picked up four big coolers from a nearby Walmart, packed them full of briskets and ice, and headed back home to Bryan, Texas, where his family was waiting for him. “I got a lot of training from those briskets right there,” he says. Smoking meat wasn’t new to BJ. His…

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Salahodeen Abdul-Kafi remembers traveling from his home in Columbia, Missouri, to Kansas City as a boy. As Muslims, his family kept to a strict halal diet at home, but when they traveled, the rules were relaxed. “Back then, there were literally zero halal options at any restaurant,” he says. They usually sought out beef, and he was fond of the brisket at Oklahoma Joe’s BBQ (now Joe’s Kansas City Barbeque). As halal options became more plentiful over time, the family stopped eating non-halal. Abdul-Kafi recalls the burnt ends he ate as a fourteen-year-old with a unique sort of reverence, because it would be another fifteen years before he would eat barbecue again.In 2019, Abdul-Kafi was living in the Bay Area of California, where he had…

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This week, Southern Living magazine released its Top 50 BBQ Joints in the South. The number one spot on the list, which is compiled annually by contributing barbecue editor Robert F. Moss, is in South Carolina, but Texas is well-represented with seventeen barbecue joints from the Lone Star State. It’s flattering, especially since the first list, in 2015, only included seven spots from Texas, but I think the Southern Living barbecue list could use seventeen fewer Texas barbecue joints. Stick with me.Barbecue in Texas is thriving. The best joints in the state get so much (well-deserved) attention compared to many of the new and storied barbecue houses throughout the rest of the South. And if you’re wondering if Texas should be considered “the South,” the…

The post Some Advice for the South’s Top BBQ List: Leave Texas Out of It appeared first on Texas Monthly.

Bill Dumas took off his apron, then his shirt and undershirt, while walking away from the booth where he was serving sausage at the 2022 Monterrey BBQ Fest, in Mexico. Under the hot afternoon sun, he strutted toward the masked luchadores warming up outside a wrestling ring set up at the event. With animated hand motions and very little Spanish, Dumas persuaded one of them to climb in through the ropes with him and give him a proper body slam. Ever the showman, he feigned injury as he lay on the mat in his blue jeans, then rolled out onto the grass and walked back to his booth with a beaming smile.If you find Dumas at another barbecue festival, you may be treated to his…

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It felt too early for barbecue one morning at Dallas Fort Worth International Airport. I was on my way to Omaha to start a multistate barbecue tour last year when I saw a sign near gate A16 for the Salt Lick. The normal timetables for consuming food and drink seem to bend at airports. Ask anyone at a so-called Irish pub with a pint of Guinness before their 8 a.m. flight. So I pondered the breakfast taco for a moment before going right for the biggest barbecue sandwich on the Salt Lick menu.The Chop Chop ($21.99 with a side and drink) is a combination of brisket and smoked sausage chopped together and piled high on a sesame-seed bun. I got a side of slaw so…

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Justin Spencer thought his chances of being asked to work in a pit room were behind him. Loading a firebox and seasoning a brisket aren’t usually called for from a business’s head of food and beverage, a position he holds at New Waterloo, a company with five hotels and around a dozen restaurants over five states. Junebug’s Barbecue, at the new Albert Hotel, in Fredericksburg, was a different kind of project—one that has Spencer working as a pitmaster. “I never imagined this would happen unless I left this job and decided to do my own thing,” he says.The design for Albert Hotel kicked off back in 2018. Spencer was touring the property with some executives before construction. An existing stone building known as the Sunday…

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“Barbeque, sliced beef, and breadRibs and sausage and a cold Big Red . . .”If you know the barbecue anthem from Robert Earl Keen’s fifth album, Gringo Honeymoon, you can probably finish the rest of the song in your head. For the uninitiated, it might sound like the perfect order at your favorite smoked-meat counter. You’ve got the Texas trinity, a Texas-born sugary drink, and the ubiquitous slice of fluffy white bread.The song “Barbeque” has been a longtime road trip companion of mine for obvious reasons. It’s also with me before I’m being interviewed, when I need to break the ice by belting out a few lines before they’ve had a chance to start recording. The first time I consciously sat with the meal in…

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The stress of running a barbecue trailer is nothing compared with keeping the country’s nuclear arsenal safe. “It’s not work if you love what you’re doing,” Charles Carr, owner of Class-1 Barbecue, in Amarillo, told me when he explained why smoking meat became his retirement plan. He had been a facility manager at the Pantex plant, northeast of Amarillo, “where the U.S. arsenal for nuclear weapons is assembled and disassembled,” Carr explained. That position followed thirteen years of military service and three tours in the Army for Carr. “I got tired of running and gunning,” he said. He opened the trailer with his wife, Maria, last November.You could say he went from Class V (ammunition and explosives) to Class I (food and water), which are…

The post An Amarillo Veteran Went From Managing a Nuclear Arsenal to Tending Offset Smokers appeared first on Texas Monthly.

 
It’s an article of faith, not to say dogma, that the proper way to cook brisket is low in slow—that is at a low heat for a very loooooooooong time—a half day or more for a full packer brisket. You need that slow, gentle heat to melt the collagen and make the meat tender without drying it out.

Yes, there are hot and fast briskets that cook in a few hours. Our test kitchen director made one that ranks pretty high on the deliciousness scale.

But what if I told you there’s a brisket dish you can cook in 2 minutes—I repeat 2 MINUTES—directly over a screaming hot fire. You’d think I was crazy.

The Secret to Cooking Brisket in Just Two Minutes

Or so I believed until I visited Baekjeong KBBQ restaurant in the heart of New York’s Koreatown. Here the chef slices frozen brisket points across the grain on a meat slicer. The slices come out so paper-thin, the meat cooks in a matter of minutes. It simply doesn’t have time or heft to get tough. You could think of this direct grilled brisket as steak on steroids, with a rich meaty beefy flavor every bit as intense as slow-cooked brisket, but as easy to chew as filet mignon.

 

The brisket itself comes unseasoned. The fireworks come from a table-burying selection of sauces and condiments collectively known as panchan. Like so much Korean grilled meat, you eat grilled brisket taco-style: wrapped in lettuce leaves. Think of it as barbecue health food.

The easiest way to slice the meat for this extraordinary brisket is on an electric meat slicer. Serious carnivores may own one already. I’ve come up with a work-around using a food processor. In a pinch, you could try hand slicing. Either way, place the brisket in the freezer until softly frozen. You don’t want it hard as a rock. If you happen to live in an area with a large Korean community, you may be able to buy the brisket pre-sliced.

 

Here, then, is a brisket dish most of us would never dream possible. Two minute brisket. Really! One bite of the luscious, seared, sizzling smoky beef will make you a believer.

Recipe: Two Minute Korean Brisket

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The post Brisket in a Minute?—Impossible, But it’s True! appeared first on Barbecuebible.com.