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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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.
The map honors 184 legendary barbecue joints.
Riot BBQ, in Denver, has vastly improved since pitmaster Patrick Klaiber became a co-owner of what was once Michelin-recognized AJ’s Pit Bar-B-Q.
By: Daniel Vaughn
It's a year of harvest for Jess Pryles, who has two TV shows out and a new cookbook on the way. Her career found new life after a fortuitous trip to Italy.
There’s much to enjoy about Big Smith’s Bar-B-Q, in Sulphur Springs, which was recently saved from closure after 36 years in business.
At Outlaw Pizza, Cade Mercer and Chuck Deason, the forces behind CM Smokehouse, treat brisket pizza with respect.
By: Daniel Vaughn
I flew to France to visit Melt, a Texas-style barbecue chain in Paris, and learn how it's endured.
By: Daniel Vaughn
Red Wagon BBQ has weathered ten years of changes in Waco’s hot barbecue scene. It’s been able to stick around, thanks to loyal locals.
It's been almost two years since Roy Perez helmed the pits at Kreuz Market, in Lockhart, but his retirement party last weekend gave fans and colleagues an opportunity to share memories and wish him well.
