Daniel Vaughn is the Barbecue Editor at Texas Monthly. He specializes in food and beverages, with a particular focus on the barbecue scene across Texas, including cities like Houston and Dallas, as well as culinary trends in Tennessee. Vaughn's work has also been featured in BubbleLife Media.
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Daniel Vaughn's coverage primarily revolves around local and national barbecue joints, dishes, and events with a focus on Texas-style barbecue. For effective outreach, consider providing unique insights into the barbecue industry or specific trends in Texas-style barbecue. Additionally, if you have expertise in reviewing or analyzing different types of barbecue dishes or joints, your pitch may be well-received.
As Daniel focuses on food & beverage themes with an emphasis on barbecue-related topics, reaching out with information about new openings or special events related to barbecues could be relevant for his coverage. If there are any emerging trends in the world of barbecuing that you can offer insight into, this would likely capture his attention as well.
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By: Evan Leroy, Sawyer Lewis, Lewis Said
The meaty—albeit casual—feast at Austin’s LeRoy and Lewis Barbecue is worth enduring the weeks-long waiting list.
By: Marc Fadel, Daniel Vaughn
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By: Daniel Vaughn
On Saturdays, the town of 1,300 is the place to be for barbecue lovers. Two local joints keep it traditional in both menu and manner, but another steps into the political fray.
After helping run the original Schulze’s Bar-B-Que, in Rosenberg, the second-generation restaurateurs opened Schulze's Pit Room near San Antonio.
3rd Coast BBQ, in Spring, offers crawfish boils, chipotle slaw, and a take on a po’ boy that’s enough sandwich for two people.
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By: Daniel Vaughn
Javier Sanchez and his family business, Chief Firewood, have carved out a niche in the barbecue world by delivering split post oak to the likes of Franklin Barbecue, in Austin, and Truth Barbeque, in Houston.
By: Daniel Vaughn
Clay Stewart of Zeke’s Craft BBQ, in Huntsville, took a leap of faith to finally open his own joint, with some motivation and support behind him.
Space City BBQ, in Baytown, excels at dishes like pork belly tossed with a blackberry-infused whiskey sauce and a smoked burger with bacon-and-onion jam.
By: Daniel Vaughn
The Boatmans opened Brisket City Craft BBQ this summer in Red Oak, next to their chicken joint, breaking their seven-year break from the business.
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