Daniel Vaughn is a Barbecue Editor at Texas Monthly. He specializes in food and beverages, with a particular focus on regional interest and world news, particularly in North America. Daniel'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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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.
The Dallas location of the chain has seen unprecedented business during the FIFA tournament, with international fans flocking to try its beef rib.
I embarked on a quest to taste as many half chickens—from saucy to crispy and everything in between—as I could at Texas barbecue joints.
Listen, brisket’s expensive right now. We have an alternative for you to try at your favorite joint.
By: Daniel Vaughn
Pitmasters, which premieres July 13, promises to be different than any of the other cooking competition shows out there.
By: Daniel Vaughn
I made this claim back in 2019, so I went back to Oregon to check in on how the scene is doing today.
Inside Digital Cafe, you’ll find Smokey Black’s BBQ, where you can enjoy brown sugar–glazed ribs and a chunky chopped brisket sandwich.
By: Daniel Vaughn
Brazilians adore these steaks, but they require a slightly unconventional cooking method to get perfectly seasoned and tender.
