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barbecue

Gus Contreras / KERA News

Cattleack BBQ in North Dallas was recently named the No. 3 best barbecue joint in the state by Texas Monthly.

It beat out local staples like Pecan Lodge in Deep Ellum and Lockhart Smokehouse in Bishop Arts. It's the first time the North Dallas joint, whose name plays off Cadillac, has been recognized on the list.

From Texas Standard:

Texas barbecue, like Texas itself, has many origins. There's the Mexican influence, which you can taste when you bite into a juicy barbacoa taco, and then there's the influence of Germans and Czechs who brought the idea of meat shops and cooking meat over hot coals to the Lone Star State.

What really helped shape our idea of barbecue isn't nearly as well documented or celebrated: the influence of slave populations and their style of cooking.

Where there's smoke, there's Daniel Vaughn. The Texas Monthly barbecue editor stepped in to the Standard's studio to tell us more.

Jeff Whittington / KERA News

Franklin Barbecue in Austin is the state’s hottest barbecue joint, taking the top spot in Texas Monthly’s poll. And barbecue addicts’ burning desire for their brisket is only matched by the sweltering temperatures around the smokers. 

Texas has a barbecue joint known as much for the line of people waiting outside as for its tender brisket.

At Franklin Barbecue in Austin, people start lining up around 5 a.m., waiting six hours, chatting with others in line until the restaurant opens at 11 a.m.

This barbecue place is such a big deal that entrepreneurs like Desmond Roldan are cashing in on its fans.

"People know me. I'm a big deal," he says, chuckling.

Study Up For Think: Barbecue Bonanza

Feb 5, 2015
freecandy13, flickr

Daniel Vaughn what is arguably the best job in America. The Texas Monthly writer is the nation’s first full-time Barbecue Editor, and a highly credentialed one at that. He’s the author of The Prophets of Smoked Meat: A Journey Through Texas Barbecue and the creator of the blog Full Custom Gospel BBQ.

At 1 p.m. Vaughn will chat with Think's Krys Boyd on what makes the perfect plate of 'cue. 

freecandy13 / Flickr

If the states were ranked by food and drink, Texas would be in second place. And it is, at least according to Thrillist.

With the Fourth of July just around the corner, families across the nation will be firing up their gas and charcoal grills in pursuit of grilled meat bliss.

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Five stories that have North Texas talking: Dale Hansen has a passionate response to the Michael Sam debate, how the drought is affecting our barbecue, a sequel to "Disney Hipster Princesses," and more.

David Hale Smith

Texas Monthly barbecue editor Daniel Vaughn says he has the “best business card in the world.” The former architect arrived at the glossy’s office with thousands of miles of searching for the best joints and reams of greasy butcher paper in his wake. Here are four tips for procuring or preparing 'cue from Vaughn’s hour on Think -- the conversation re-airs today at noon as part of KERA's weeklong "Best of Think​" series.

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Five stories that have North Texas talking: chili vs. barbecue, meet Denton's "Sriracha Savior," a jury awards $500,000 to a prominent Dallas arts collector, and more:

It's not even noon yet but every table out front of the Pecan Lodge in downtown Dallas is filled with veterans with barbecue heaped on their plates, smirking at the gobsmacked newbies. First timers are easily discernible by the stunned looks on their faces when they walk in and see the line.

Clyde Biggins Celebrates Memorial Day And Barbecue In West Dallas

May 27, 2013

Texas barbecue is more popular than ever, and some local barbecue establishments have received much acclaim for their smokey meats and flavors. But not all the best barbecue is found in restaurants. Clyde Biggins sells his tenderly made barbecue by the side of the road in West Dallas, in the neighborhood where he was raised.