Texas Monthly's "The 25 Best New and Improved BBQ Joints in Texas"

[Huskee]

The 25 Best New and Improved BBQ Joints in Texas

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Link: https://www.texasmonthly.com/bbq/25-...-joints-texas/

[barelfly]

Well, I’ll be making trips to Odessa over the next four years, so I’ll have to give Brantley Creek Barbecue a try. If I can ever get to El Paso again for work, I’ll give the two spots they list a try as well.

And those Birria Tacos in that article! Yum!~

[JLR]

This is not their list of the "best" BBQ joints, but some of these places sound interesting. As seen in this article, a lot of the new BBQ joints are trying to distinguish themselves by combining with other cuisines, such as Asian/Korean (and apparently smash burgers). This is the first I've seen of Ethiopian though.

[Michael_in_TX]

I agree....this fusion stuff is creative, definitely BBQ, and sounds really good!

[JLR]

"fusion" That's the word I was trying to use but my brain absolutely would not spit it out. Thanks! It was driving me nuts. I feel like a burden has been lifted off my brain.

[Troutman]

Been to a couple of these places. It's almost sensory overload at this point. Like for instance, a new bbq joint in Lockhart? I mean the place is turning into a Disneyland of barbecue. That said, if you are in Houston the JBarM just east of downtown is really good. I'm also glad to see some fusion cooking with the opening of Brisket & Rice close to my house, although they really are sort of a clone to Blood Brothers in Bellaire.

Good article none the less. Thanks for posting Huskee.

[Huskee]

I suppose living in the area sensory overload is a good way to put it. It's sorta like wineries up here. Too many and really they're all good.

[Oak Smoke]

We’ll have to check out the one in Tolar, They’re just east of us. We pass through there often on the way to Granbury.

[STEbbq]

I actually like these types of articles more than the top 50 kind of stories because they highlight how the space is changing versus the best of the traditional BBQ meats.

[Huskee]

"This is the best sauce we tasted on our trip, it really made the dry brisket come to life, 5 stars for this place, it's our go-to!" WTH?

[Troutman]

Not sure who the group was that came up with this listing, but I will say that Texas Monthly goes through a pretty exhaustive and thorough evaluation of the barbecue places they rank in the Top 50 and 100. They spend two years with various groups combing Texas to come up with their rankings. Subjective? Of course, but I think they do a pretty good job overall.

[STEbbq]

Troutman oh I agree Texas Monthly does a great job. I just like reading about unusual takes on brisket versus the usual S&P and this article has lots of examples.

[Panhead John]

I was curious how Texas Monthly arrives at its Top 50 list myself, so I did a little digging. A while back Meathead posted in a discussion here about how he knows Daniel Vaughn, the BBQ editor of Texas Monthly. He sat down with him and seemed to be pretty impressed with how exhaustive their research is. We all know that taste can be subjective, but if anyone here can find a list of top BBQ places compiled by any one else…and does it better or more thoroughly, I’d be interested in seeing it. Not trying to start any arguments, but I thought people here might be interested in how they do it. Below 👇 is from Texas Monthly themselves, not my words. So, in conclusion it looks like there’s a total of 36 people involved, including Daniel Vaughn himself.



HOW WE DID IT


To compile this year’s list, 32 Texas Monthly editorial staffers and 3 freelancers visited 411 barbecue jointsover eight weeks during the spring and summer, driving many thousands of miles in the process. The most promising candidates were then revisited by either barbecue editor Daniel Vaughn or food writer Patricia Sharpe, or both, to determine the top ten. Visits were not announced in advance, and Texas Monthly paid for all the food. This is our sixth Top 50 list since 1997.

This was posted by Meathead last year in another discussion we had here about Texas Monthly. 👇


I know Daniel Vaughn of Texas Monthly very well. I have spent several days with him on his review trips as recently as last month. The man is brilliant with an excellent palate. We have discussed at length how the magazine comes to its rankings and it sounds reasonable to me given the fact that, as Clark correctly states, taste is a matter of taste. That said the food team at the magazine knows BBQ and takes the rankings seriously. Vaughn visits more than anyone on the team by far. But when it comes to the top 10 and most of the top 50, Vaughn visits them all to be sure they belong.

[JLR]

Good post PJ. I enjoy visiting the places on their list. I've never been disappointed. I need a job where my employer is willing to pay for my BBQ lunches.

[Panhead John]

Thanks JLR I was really surprised when I saw they visited ….411 places! That’s a LOT of BBQ joints!

[nikolausp]

Been to a couple of these places. It's almost sensory overload at this point. Like for instance, a new bbq joint in Lockhart? I mean the place is turning into a Disneyland of barbecue. That said, if you are in Houston the JBarM just east of downtown is really good. I'm also glad to see some fusion cooking with the opening of Brisket & Rice close to my house, although they really are sort of a clone to Blood Brothers in Bellaire.

Good article none the less. Thanks for posting Huskee.

That new place in Lockhart (Barbs-B-Q) includes the former brisket whisperer at Goldees BBQ that helped Goldees reach #1 in Texas.

Like the article says about Barbs-B-Q.... "The brisket is already in contention for best in town, if not the state"

[58limited]

A few months ago I watched a youtube video of Goldee's and Chuck said she was striking out on her own and going to Lockhart. The new BBQ joint about to open here also has a Goldee's alumnus - Amir Jalali is about to open Redbird BBQ at the end of the month and named one of his pits "Goldee"

I finally sat down and read the article. Wow, lots of good BBQ popping up in areas previously devoid of any. I've been watching Smokin' Joe's for awhile and I'm glad he is getting some recognition.

[nikolausp]

Ya Redbird went to Goldees' brisket university I know..... is that what you meant by alum?

[58limited]

Yes, short for alumni or alumnus. Accidentally left off the 'n' so I went ahead and spelled it out.