Ross and Katherine Marquette were service industry veterans when the COVID-19 pandemic left them both jobless. They maintained a connection to their old lives by delivering DoorDash orders. “We found a way to survive and make enough money,” Ross said. But it was their next move that proved to have staying power. Using a refurbished smoker they already owned, the couple began a series of barbecue pop-ups at local breweries in the DFW area under the name Smoke & Bone.In 2023, they decided that, after a few years of roaming with their tent and tables, a stable address was required to grow the business. David Slaughter of Slaughter’s BBQ was moving into a stand-alone space in Sulphur Springs and told them he was selling his…The post A Small Fort Worth BBQ Trailer Puts Stunning Variety on Its Menu appeared first on Texas Monthly.
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…The post A Former Goldee’s Pitmaster Returns as an Owner appeared first on Texas Monthly.
Back in 2020, two retired couples from Paris, Brad and Christi Coe and Greg and Penny Skidmore, were discussing their futures. “We were talking about getting a camper and traveling across the world,” Penny recalls. Soon after, an ad popped up on Facebook for a used Airstream trailer in nearby Clarksville, in the far northeastern corner of Texas. They all drove down together to take a look and decided to buy it. As they were renovating it, the idea of a commercial kitchen supplanted the bedroom layout. “I don’t know how that part happened,” Penny admits, but the plan shifted to realize her husband’s lifelong dream of running a restaurant. Along with help from the Coes’ daughter Catelin and granddaughter MaryAnn, the couples opened Fireside…The post Two Retired Couples Bought an Airstream to Travel. Now It’s a Barbecue Joint. appeared first on Texas Monthly.
Three years ago, Gregg and Casey Lee Ring watched as a building burned uncontrollably in Flatonia, a town about midway between Houston and San Antonio. Once the damage was cleared, the owner put the empty lot up for sale. Gregg, a budding barbecue cook at the time, saw the potential of the prominent location along Main Street and bought it to set up the trailer for Casey Lee’s Family Craft BBQ. Casey, noticing that locals had criticized the volunteer fire department online about the incident, joined Flatonia Fire & Rescue.“That unfortunate day spurred on a lot of things in our life,” Gregg said. It also allowed Flatonia to get some remarkably good barbecue.Don’t expect smoked brisket every time you visit the Saturdays-only joint. Gregg said…The post One of the Best New Small-Town BBQ Joints Is Open Saturdays Only appeared first on Texas Monthly.
The irresistible combination of mildly sweet & mildly spicy in Gochujang spice paste makes these sticky Korean Gochujang chicken wings absolutely addictive and simply unputdownable! Try these at your own risk!
I had shared my Gochujang chicken thighs recipe a few months ago and it went viral instantly! But honestly I knew it would! We have also been making our Gochujang chicken on repeat!
So it is high time now that I share my next favorite recipe using Gochujang so that you can keep relishing this classic Korean paste in maximum ways possible!
Welcome Gochujang chicken wings!
Sticky, sweet, savory & spicy - these Gochujang chicken wings possess all that you desire for in a phenomenal chicken wings recipe!
The best part of my Gochujang chicken wings is that they are made in the air fryer which means making these Gochujang chicken wings is as hassle-free as it can possibly be!
What are Gochujang chicken wings?
Gochujang is a classic Korean condiment that is very commonly used in Korean cooking. It is a fermented red chilli paste containing many other ingredients and sold as a concentrated thick paste in a tub.
Earlier, about 7 to 8 years ago, it was not easily available in India.
I got my first tub of Gochujang long back from my lovely cousin who lives in Malaysia as I have been experimenting with my cooking skills a lot back then (Well, I still do!)!
With the increasing cultural exchanges through social media and people being open to try new things, such authentic cooking ingredients from around the world are being easily found in Indian supermarkets nowadays. Thank God for that!
Now that you understand what Gochujang is, you can quickly make out what Gochujang chicken wings are!
When you coat your chicken wings with this tempting Gochujang paste along with a few other ingredients and air fry them to perfection you get one of the most delicious chicken wings of all time!
And that my friend are Gochujang chicken wings!
The post Sticky Korean Gochujang Chicken Wings in Air Fryer | Sweet & Spicy Air Fryer Chicken Wings first appeared on Flavor Quotient.
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…The post These New Dallas Barbecue Joint Owners Are Not Giving Up on Their State Fair Dream appeared first on Texas Monthly.
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…The post A Personal Connection Brings the Thai Heat to This New Barbecue Joint appeared first on Texas Monthly.
Editors’ note: This segment first appeared on Texas Monthly Presents, a television program airing on Texas PBS stations and PBS.org. After Fasicka Hicks helped her husband, Patrick, get his barbecue business off the ground, she began to grow bored. Leaning into her roots, she added a separate menu, cooking Ethiopian dishes from her childhood. When customers began requesting combinations of both types of food, an idea was born. Daniel Vaughn visits Smoke ’N Ash BBQ, exploring what makes it one of the most unique barbecue spots in Texas.The post The Story: An Ethiopian Smokehouse in Arlington Is Unlike Anything Else appeared first on Texas Monthly.
This smoked turkey is all about big flavor and perfect texture — juicy meat with crispy, bite-through skin. The secret isn’t complicated: a simple brine, a good dry, and steady heat on the pit.
Once the bird soaks up that flavor, I let the skin dry out, season it from top to bottom, and smoke it low and slow over pecan wood. The result is golden skin that crackles when you slice and meat so tender it practically drips juice.
Serve it hot off the board for Thanksgiving dinner and show off what a real smoked turkey should taste like.
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Juicy, smoky, and crisped to perfection — this smoked turkey is everything a holiday bird should be. Tender, flavorful, and kissed with just the right amount of smoke — it’s turkey done right.
That’s how you smoke a turkey that comes out juicy every single time — with golden, crispy skin and that rich, smoky flavor you can only get from cooking it low and slow. Keep it simple, trust the process, and you’ll carve into the best turkey you’ve ever put on the table.
Malcom Reed
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The post Smoked Turkey appeared first on HowToBBBQRight.
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…The post Where to Find the Best Barbecue in Austin appeared first on Texas Monthly.
Hit the blinker as soon as you spot the trio of BBQ flags waving outside Kirby’s BBQ. The speed limit is 50 miles per hour on Loop 494, and there’s just a wide strip of gravel between the low-slung, metal-roofed shack and the two-lane road. Kirby’s may have the look of a long-standing establishment, but it opened in May, the newest barbecue joint in New Caney, just northeast of Houston.After the cloud of dust settled from my sudden stop in the makeshift parking lot, I walked up the steps to the screened-in porch, where employee Svea Bailey greeted me and took my order. The building only houses the kitchen, so the dining area is limited to the picnic tables lining the porch. I found a…The post If You Spot Three BBQ Flags on a Desolate Road, Pull Over appeared first on Texas Monthly.
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…The post Where to Find the Best Barbecue in San Antonio appeared first on Texas Monthly.
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…The post This Cheap, Saturdays-Only Special Might Be the Best Deal in Texas Barbecue appeared first on Texas Monthly.
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…The post Where to Find the Best Barbecue in Dallas appeared first on Texas Monthly.
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…The post Where to Find the Best Barbecue in Fort Worth appeared first on Texas Monthly.
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…The post A Long-Haul Trucker Kept 25 Briskets Rejected by a Customer—and Became a Pitmaster appeared first on Texas Monthly.
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