Daniel Vaughn is the Barbecue Editor at Texas Monthly. He specializes in food and beverages, with a particular focus on barbecue culture and cuisine. His work has been featured in BubbleLife Media and Texas Monthly, where he shares his passion for culinary exploration.
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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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While coauthoring Evan LeRoy’s cookbook, ‘New School Barbecue,’ Paula Forbes had to find her own pitmaster mojo.
By: Daniel Vaughn
Churchrow Tejas BBQ owner Simon Madera took a risk hiring Miguel Vidal to run his kitchen, but so far it's paying off.
David Holbrook pulls double duty in Kermit, where he’s an elected official and the owner of Poor Daddy’s Smokehouse BBQ, serving locals and nearby oil field workers.
Instead, Space Kat Barbecue offers tri-tip, coppa, and lamb ribs.
By: Daniel Vaughn
Andrew Samia closed South Barbecue in San Antonio for ten months. The joint is in a new, bigger space with exceptional brisket at a competitive price.
And more on the responsibility of the restaurant owner and the obligation of the customer if such a situation happens to you.
By: Daniel Vaughn
Despite recent national-media hand-wringing, I'm here to remind you there's more to Texas barbecue than just one cut of beef.
Teams of teens cooked ribs, chicken legs, pork shoulders, and more.
A three-day tour of some of the state’s most iconic joints.
By: Daniel Vaughn
Eastbound Barbecue keeps its menu exciting with items such as Hatch-chile lasagna mac and cheese and turkey seasoned with preserved lemon butter.
