Podcast appearances and mentions of daniel vaughn

(June 16, 2026 - Hour One)On the show tonight (All Times Eastern):9:14pm - Mike McCloud - WFC9:35pm - Wes Wright - Cookout News10:14pm - Coy Christoffel - Pitts & Spitts10:35pm - Daniel Vaughn - Texas MonthlyAll this plus a new "Would You Rather" YouTube Poll Question of the week and results from last week's poll.The BBQ Central Show SponsorsPrimo GrillsFireboardMicallef Cigars – Premium Hand Rolled Cigars

Southern Living magazine has once again crowned Franklin Barbecue as the best in Texas, which made us wonder — is it? Host Nikki DaVaughn is joined by Texas Monthly's barbecue editor, Daniel Vaughn, to get into how Austin has become the most competitive barbecue city in the U.S., and his choices for the best spots for BBQ in town. Plus, stay tuned for Nikki's Midweek Mood Boost about Austin Community College.  This episode originally aired Nov. 19th, 2025 Want some more Austin news? Then make sure to sign up for our City Cast Austin newsletter..  And don't forget– you can support this show and get great perks by becoming a City Cast Austin Neighbor at membership.citycast.fm  Follow us @citycastaustin You can also text us or leave a voicemail.  Interested in advertising with City Cast? Find more info HERE  Learn more about the sponsors of this April 15th episode: Window Nation Downtown Austin Alliance

If someone asked you about French, Korean, or Thai food, you could probably name some signature flavors and dishes. I certainly can. Well, what about American food? What stands out for you there and what IS it, really? Today we're going to dig into the roots of American cuisine with food journalist David Page, who initially was an investigative journalist but turned his attention to food. And he's author of a book called Food Americana: The Remarkable People and Incredible Stories Behind America's Favorite Dishes. But you might also know David's work from television. He was executive producer on the hit series Diners, Drive-Ins, and Dives for 11 years. He has two Emmy awards and has his own podcast series, which is excellent, called Culinary Characters Unlocked. Interview Transcript So, here's the book: Food Americana. It's really a wonderful read and, you know, every case study you go through in the book, like pizza, Chinese food, Mexican food, every one is completely fascinating. I'd love to dive in and hear more about your thoughts about how all this unfolded. So, is there such a thing as American cuisine and how did you come to write this book, Food Americana? Well, the short answer is yes, there's American Cuisine. I came to write it out of personal experience. I became really deeply interested in food when I was posted overseas for NBC News as a producer and traveling from country to country, pre-Internet. And not ever having expected to leave America. I mean, they called me up one day and said, Hey, you wanna move to England? And from there I moved to Germany and then Budapest, Hungary. I was remarkably unprepared for all of the places I was being sent. And I kind of had a study pretty quickly. And I found that one of the best ways to understand a country or culture was through its food. You know, why do they eat so much wild boar in Tuscany? Well, because it was historically a poor region. And if you wanted to eat, you had to kill something. And what you were most likely to find that you could kill was a wild boar. When you go to Strasburg in France, why are you eating Germanic choucroute, which is, you know, pork on top of sauerkraut. Well, that reveals to you that that area went back and forth in terms of which country owned it forever. And that really awakened in me a deep interest in food. When I got back to the States, I eventually ended up creating Diners, Drive-Ins and Dives. And that got me deep into American food, if you will. And, more and more over time, I stockpiled stories and interests and decided as all TV producers do eventually, whether they actually act on it or not. Everyone thinks it's easy to write TV and it's hard to write a book. Those of us who are TV producers carry a chip on our shoulder because frankly, it's harder to write for television. You can't just sit down and type out whatever you want to type out. You've got to figure out the words that integrate with the pictures and that can move the pictures forward. But, you know, we all think we have a book in us, and I said, what interests me? And it was this. And I dived in; thoroughly enjoyed the process. To answer the other half of the question, I came to the conclusion looking at everything that I had put on Diners, looking at every place that I liked eating in various towns, there was a cuisine. It was something we constructed, much like we constructed American democracy out of other countries and cultures. And you know, when you go to a Chinese restaurant in America, all of us have gone with that real bore who looks up and says, this isn't authentic Chinese food. Well, no, it's not authentic Chinese food. It is authentic Chinese American food. Just as, with the exception of something called polpette, which are very small round meatballs, there are no meatballs as we know them in Italy. When the poorest of the poor left Southern Italy to come to the United States in the 1800s, to their shock when they got here, they found out that being poor here was different than being poor there, where even pasta was considered a luxury item and only enjoyed on a Sunday, if ever. Here, poor people could afford meat. And that is what created Italian American cuisine, which is to a great extent based on abbondanza, you know, a whole lot of everything. I live in New Jersey where red sauce cooking means open your belt and, you know, strap in for a few hours of absolute gluttony. And we've done that with bagels from Poland. In Poland, they weren't quite what they are here. But they were similar, and they were sold by Jewish peddlers in the streets on long sticks. Because they had holes in the middle, you could, you could stack 'em on the sticks and young kids would walk around the town square shouting in polish. I don't know the actual words but shouting something that translated as bagels and lemonade. When Jewish immigrants arrived in the United States, packed into the Lower East side into tenements, they did what they knew how to do. And bakers started making bagels which then became far more than a Jewish food. They became a New York food. And then in horribly awful incarnations, they became an American food. I would argue it's still hard to get a decent bagel outside of New York for any number of reasons, but bagels are American cuisine now. They're not the bagels per se that were eaten in Poland. But there's something from another country that we took and made into our own. And by the way, the cuisine continues to evolve. It now includes Vietnamese banh mi. As more and more cuisines are sampled here, they're modified by the lack of availability of original ingredients for the immigrants who are here who have to look for alternatives. And they're modified to suit broader tastes. You know, the original spices of much of Mexican cuisine... and when I say Mexican cuisine, it was basically the food of the Nortenos, Northern Mexico, because as with all countries, Mexico is a combination of cuisines based on regionality. But, when Americans started sampling, quote, Mexican cuisine, unquote, much of it was too hot for us. For the most part, those people who had lived in what was Mexico who were now living in America after the Mexican American war, when America seized half of Mexico. Those who opened restaurants realize that, you know, if you want a broader clientele, you better tone things down. That's the Americanization of another culture's food, and that is American cuisine. I'm hoping you wouldn't mind taking a little detour and talk about how magical it is to connect with a culture through food and through the people you meet in that context. You and I were talking before we started recording and you mentioned a trip you made to Spain and how wonderful this particular connection was. And I was thinking about some things I've done recently that have connected me with people and their history through their food. And there's something very magical about that. But tell us about your trip to Spain because I thought it was very interesting. My wife and I went to Spain a few years ago, and I had worked in Spain a fair amount when I was overseas as a journalist. But I'd never really had the opportunity to do much vacation in Spain. And I can't remember if it was Madrid or Valencia, it may have been Valencia. But we signed up for a half day cooking course. And we showed up and it was taught by somebody's grandmother. I made the mistake of trying to be polite and use my leftover high school Spanish, and I was the only one who in the class who did. So, she decided I was fluent, which I'm not. But she and I had a lengthy conversation during the class, which consisted of her saying things I did not understand in me nodding my head and saying, si. But it was just a remarkably wonderful experience to have my hands on and in and be learning about another culture. You know, one of the things I realized when I first started traveling much of the world for NBC and again, I had never expected to be sent overseas, was that there are a million ways to do things. You know, this is going to sound kind of gross, but until you go overseas and you realize there are different shapes to toilets, you know, people look at the same problem and figure it out in slightly different ways. You learn that there are multiple ways to approach things, to address things, to do things. And first of all, the cooking in Spain is extraordinary. And it's an underappreciated cuisine here in the United States. But, you know, we're in cooking class making a Spanish tortilla, which is not a Mexican tortilla. Mexican tortilla obviously is a disc of dough, either corn or wheat, depending upon the region. A tortilla in Spain is an omelet, but more than an omelet, it's kinda like a frittata. It's a very thick, almost spongy, egg-based product with potatoes in it. And making that and learning how to make that and the way that this teacher had clearly been making it, that she had learned from her mother, who had learned from her mother. You know, you turn it upside down to get it out of the dish. It was just a wonderful experience. And look, I've been fortunate enough to have that experience in any number of countries. This one, wasn't terribly culinary, but I was in Moscow in a bar frequented by locals. And this was under the Soviet Union; it was a long time ago. But they had the bars for Westerners where they took dollars and served the good vodka, which Russians could not get by the way. I mean, there was no Stoli for Russians. But we were in this real low rent bar and a guy sat down next to me with Asian features. And through, kind of, hand signals and some assistance from I guess one of the NBC translators or something, we exchanged life stories. It turned out he was visiting from Siberia to do some kind of business. Had never been to the big city. And he had... everything in the Soviet Union was crappy. I mean, it was made of plastic. He had a plastic briefcase. But he was here on business apparently. And as we got drunker and friendlier and you know, arms around each other and hail fellow well met, he opened his briefcase to reveal that it was filled with salted fish. He had brought his own delicacy from home because you never know what you're going to find in the big, bad city. And sitting at that bar, I had me some Siberian salted fish and it was damn fine. What a neat experience. Oh, it was fantastic. Just fantastic. You've reminded me, and I was mentioning this to you as well, but I love barbecue of all kinds from all places. And the North Carolina form of barbecue is typically pulled pork. And the Eastern part of the state is famous for cooking whole hogs, the Western part for cooking just the pork shoulder. But in the Eastern part they say they talk about cooking everything but the squeal. And there's a local restaurant in Raleigh, which is about a half hour for me and where I live in Durham. And there's a well-known barbecue icon in North Carolina named Sam Jones, who's the third generation of his family to run a restaurant in a little town called Aiden, North Carolina, which is frequently considered the best barbecue place in the state. Sam, at his restaurant in Raleigh, was running a half a day intensive workshop for those of us out there in the world who want to learn more about it. I took that workshop and it was a wonderful experience just like you're talking about. Because not only did I learn about the techniques of cooking the food and I was in their smokehouse, and it was just a great experience. But this fellow, Sam himself, was a really interesting character. And to hear about his family history and what the food means to them and how they learned the traditions and stuff was just absolutely fascinating. And I'm reaching for, I got a copy of a book he wrote on whole hog barbecue. There's Sam himself and with... Daniel Vaughn the writer. Yes, that's exactly right. What a great experience. I feel as you do that connecting with cultures through their food and meeting the people is just an incredible experience. Let's get back to your book now, Food Americana. So, you gave us the example of bagels, you talked a little bit about Chinese food, but give us some more richness to how these foods might have begun and what kind of forms they took in America. And I know you talked about pizza as one example. I thought the pizza one was especially interesting. Part of it is because I spent many years of my career at Yale University and was surrounded by New Haven Pizza, which was unbelievable. Which is called what? Apizza? Apizza. Yes. Well, that's coal-fired thin crust, right? Coal-fired. You know, I could go in one of those restaurants and just order crust and be happy. It was that good. What I found interesting in researching one of the New Haven pizzas that's legendary is clam pizza. And what I learned was that the clams weren't from Connecticut. That they were brought in from someplace else. I just assumed, because, you know, you got the water there that that was a local thing. And apparently it was not, which surprised the hell outta me. I mean, I live on the coast of New Jersey and there's a place down here that does its version of clam pizza and it is local clams. Oh, that's interesting. Pizza was the food of the poor in the South of Italy. Pizza was basically dough with a little bit of tomato. And if you had a couple of bucks that day, that week, maybe you put a piece of lard on top. I mean that, that was it. And when the immigrants began arriving in the United States and found that good food was easier to obtain, that's when pizza started to morph into what we know it as today. Now the wheat in Italy was different than the wheat here. The form of a fire being used was different. I'm trying to remember, I guess it was coal in New York at the time, and wood in Italy. So, you ended up with a different kind of crust in terms of airiness and crispness. But what you also ended up with is a perfect example of the development of American cuisine. Which is every place that pizza went, it was different. It evolved based on what was available in a particular region. You've got pizza in, I think it's St. Louis, maybe Kansas City, where they use kind of a processed provel cheese. I guess it's St. Louis. Because that's what they had. That's nothing. It's not mozzarella. It's not Parmesan. It's the local cheese. Or you have pizza in Old Forge, Pennsylvania, that was created for the miners by a bar owner using what is rumored to have been government cheese. These were poor people. So that's how that developed. You've got Detroit Pizza, which is having a renaissance moment now, but it has its square shape because it was initially baked in these blue steel automotive pans. They may have been oil pans that were liberated either from an auto factory or a parts supplier. You know, Chicago Pizza certainly developed in a unique way, although there are two kinds of Chicago pizza. There's the deep dish that, it's really a frigging casserole. And then there's cracker thin pizza that, that's delightful. But you see pizza developing according to what's around it. I mean, it's the perfect example of local, regional, seasonal. And then as pizza became a self-perpetuating thing, it then became a kind of a palette for creative American chefs to go nuts. The iconic decision being Wolfgang Puck at Spago in Beverly Hills. Putting what would be politely called smoked salmon, what else? New York Jews would call lox on a pizza with creme fresh and, you know, reinventing the world. In fact, the real reinvention of pizza in that way occurred at California Pizza Kitchen in California, where barbecue chicken pizza became a big deal. And pizza continues to evolve. I mean, I had a debate the other day with the owner and chef at an Italian restaurant about whether or not pineapple goes on pizza. And I obviously, I think that Hawaiian pizza with pineapple and ham is a war crime. He argues that doing what he does, which is a not canned pineapple but fresh pineapple that is macerated, chopped, and served with, I think, pork cheek as opposed to ham. Some more subtle, substantial use of pork that is in fact a terrific combination of flavors. And I'm not going to argue with him because that actually sounded pretty damn good. It does sound good. You know, pizza continues to evolve. What's interesting with pizza is, and I have this complaint with so much of how Americans consume food, is that given the choice between a great local pizzeria and BS factory like Dominoes, so much of America picks Dominoes. I mean, at the time I wrote the book a few years ago, 60% of pizza was sold at chains; 40% was sold at independents. But why, why would you possibly pick this cookie cutter piece of crap when somebody down the street from you is doing it right? You just remind me of so much, and when you mentioned Old Forge, Pennsylvania, when I read that in your book, I have a good friend who lives in Philadelphia. And I got in touch with him. I said, oh, I need to come up to Philadelphia, and we need to make a road trip to the Martin Guitar Factory in Nazareth, Pennsylvania. And then go down to Old Forge and try this pizza David Page was writing about and stuff. And it's just fun to do this. And I did this recently. I told you earlier, I'd made a road trip and driven part of Route 66 through Oklahoma. And stopped in this little town El Reno and had the famous Oklahoma onion burger at Johnny's and sat at the counter and talked to the cook. And I enjoyed that as much as any four-star, high end, hundreds of dollars meal. It just, it's fun. Well, but there is a misunderstanding of what good food is. I liked, well, many things about what Pete Wells did when he was a New York Times food critic. But one of the things I really liked was the fact that he evaluated restaurants based on their intent. You could be a three-star taco stand. If the promise you are making to someone is, I'm gonna make you the best goddamn taco you ever had. You have to evaluate that based on that. Not, is it La Verna dining? And frankly, our hangup with and fascination on high end haute cuisine, $350 a plate, little, tiny morsels of shit. I much prefer real food. And, you know, the foodie culture goes nuts for stuff that is fru fru, and they did this, and they did that. Making the perfect hamburger in El Reno, Oklahoma, and you know, I talked about how in Tuscany boar was the food of poverty. Onion burgers, which are considered by some purest to be the finest form of hamburger came out of, I think it was the Depression. It was certainly a time of poverty. Where you stretched a burger by adding onions to the meat. And that's a wonderful, wonderful thing. Now, I don't think it was... is El Reno outside Oklahoma City? Yes. It's within an hour drive. Yeah. It's near Tinker Airbase. El Reno is where, I included this in the book, there is a fabulous sushi restaurant in a gas station. Now the local clientele heavily Air Force people who have been in Asia, but apparently, it's phenomenal sushi. And interestingly enough, I just interviewed the chef owner of three restaurants in Oklahoma. He has a restaurant called Gray Sweater, which is highly upscale, and he has a couple of others. He was telling me that the food scene in Oklahoma has been really, really booming under the radar. And I went to school in Oklahoma. I was thrown out of both major state universities. And you know, back when I went, it was great chicken fried steak. There was some barbecue that was basically Texas barbecue that had migrated North. But I didn't see Oklahoma as culinary heaven. And apparently, it's quite the place to eat these days. I would agree with that. I went to some really fine restaurants when I was there. Plus the people are just lovely. Oh, yeah. And by the way, you talk about American cuisine. And I'm not sure if there was a direct evolution, but clearly it's an Americanized form of schnitzel. It's hard to, if you live in the East coast and you haven't had a chicken fried steak...you have no idea what you're missing. But again, food of poverty. You take a bad cut of meat, you tenderize it by beating the hell out of it with a mallet, then you dip it in egg and flour and you deep fry it. I mean that's... Oh, and the right gravy on that. Oh yeah. The cream gravy. Yeah. And, you know, don't mention it to your cardiologist, but I fell in love with that and as a college student with pure grain alcohol when I was in Oklahoma. So, it did have a couple of things I liked. I might have recorded 300 podcasts or something like that, but none has made me as hungry. This is good, right? Oh, it's great. So, let me end with a final question. And I think I can guess how you're going to answer this, but if you look at American cuisine compared to the things that it descended from, like foods from Italy and Mexico, and China and things. Is it just different? Is it authentic in its own right? Is it better worse? How do you think about that? It is wonderfully different. It has an antecedent. It's like looking at a German Shepherd and also being aware it was once a wolf. They're two completely different species. And some of the traits of one are reflected in the other, but they're different cuisines. I mean, I've spent a lot of time in Italy, thank God. And second to Spanish food, it's probably my number two all-time favorite. But, when you look at American cuisine, red sauce Italian is among my favorites. They're totally different cuisines. Chinese food, the same. You know, there's a great book and documentary In Search Of General Tso, in which the writer, Jennifer A. Lee. went looking for the guy who invented General Tso's chicken in Taiwan. And she found him and showed him what his invention had become in America. They bear no resemblance to each other. He was shocked. But I love general. Now, I can't eat it much because had a diabetes scare and had to lose a bunch of weight. But it's a wonderful dish. It is about as Chinese as Matzo. You know, it's an American invention, but remember, American Chinese food began in California after the Gold Rush when a whole bunch of Cantonese people came over to search for gold and they set up restaurants. Some came to set up restaurants for them, and they realized that Americans didn't eat offal, and much of Chinese cuisine is, you know, a nose to tail. So, they either invented or reinvented chopped suey with Americanized proteins and that's what kicked off the Chinese food boom. And there's this mall in Flushing New York that serves the food the way it's served in China. This stuff, it'll blow your mind. It's extraordinary. But that doesn't make the food that you get at a good Chinese American restaurant invalid. It's just wonderfully different. BIO David Page is the President and Executive of Page Productions. He is a two-time Emmy award winning Executive Producer with a focus on culinary projects and a special expertise in creating entertaining and engaging programming that combines the highest production values with the richest storytelling. Page is best known for creating the Food Network hit Diners, Drive-Ins and Dives and executive producing the program for eleven seasons. He is also an author, having written the book Food Americana about the evolution of American cuisine. And he is now producing and hosting the podcast Culinary Characters Unlocked, featuring entertaining but substantive interviews with important people in the world of food.

(March 24, 2026 - Hour one)9:14pm - Daniel Vaughn - Texas Monthly9:35pm - Ali Khan - Ali Khan EatThe BBQ Central Show SponsorsPrimo GrillsBig Poppa Smokers – Use promo code “REMPE26” for free shipping!FireboardPit Barrel CookerMicallef Cigars – Premium Hand Rolled Cigars

Dallas Mayor Eric Johnson was not always easy to reach during several behind-the-scenes economic development discussions over the past year, even as business leaders sought direct contact with him. In other news, Frisco ISD trustees named Todd Fouche as the lone finalist to become the next superintendent after a unanimous vote Thursday evening; Ashley Furniture is ending its manufacturing operations at a site in Mesquite. The retailer will cut 266 positions with the move that consolidates production efforts; and why is barbecue so contentious? Dallas Morning News Food Reporter Sarah Blaskovich asked for insight from Texas Monthly barbecue editor Daniel Vaughn. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Named #1 by The Underseasoned BBQ show's 150 most influential people in bbq Daniel Vaughn is the barbecue editor for Texas Monthly and arguably the most influential voice in smoked meat today. He didn't just define what great barbecue is, but helped create the culture of standing in line for it. • Barbecue Editor at Texas Monthly and the only full-time barbecue journalist in the U.S. • Author of The Prophets of Smoked Meat and co-author of Whole Hog BBQ • Current editor of the Texas Monthly Top 50 known the bible of barbecue in Texas, and therefore, the world • Curator of the Texas Monthly BBQ Festival, held annually since 2010

(December 16, 2025 - Hour Two)10:14pm - Leading off the 2nd hour is Chris Young from Combustion, Inc. Is he the best YouTube cooking content creator at this current moment in time...???10:35pm - The close of the show will have the final visit from Texas Monthly's BBQ editor, Daniel Vaughn. What was the Best, Worst and other in BBQ (in Texas and beyond) in 2025?? Tuner in tonight and find out!The BBQ Central Show SponsorsSmokin Pecan Pellets – Use promo code “BBQCENTRAL” For 10% Off Your OrderPrimo GrillsBig Poppa Smokers – Use promo code “REMPE15” for 15% off your entire purchase!FireboardPit Barrel CookerMicallef Cigars – Premium Hand Rolled Cigars

Gone are the days when people seeking good barbecue in these parts had to go on a road trip: Nowadays, a good smoked brisket is a stone's throw away from basically every Austinite. And maybe as a result of the sheer number of great barbecue joints, it takes more than a good smoked brisket to impress the Central Texan palate. On today's episode, host Nikki DaVaughn is joined by Texas Monthly's barbecue editor, Daniel Vaughn, to talk about Austin's best budget and splurge barbecue, local standouts, and where to find some excellent macaroni and cheese. Plus, hear how Vaughn survives days-long barbecue trips that require multiple stops in one day.  Want some more Austin news? Then make sure to sign up for our Hey Austin newsletter.  And don't forget– you can support this show and get great perks by becoming a City Cast Austin Neighbor at membership.citycast.fm  Follow us @citycastaustin You can also text us or leave a voicemail.  Interested in advertising with City Cast? Find more info HERE  Learn more about the sponsors of this November 19th episode: DUER - Get 15% off at shopduer.com/ccaustin Simply Eloped

THE STATE OF BBQ: A TEXAS MONTHLY SPECIAL, which, for the first time, brings the story of how the magazine compiles its influential Top 50 BBQ Joints List under the direction of renowned barbecue editor Daniel Vaughn. Published only once every four years, the list is known as the “Olympics of Barbecue” and has the power to transform a restaurant's business and launch careers into a national spotlight. What does it take to be Texas Monthly Magazine's Barbecue editor? Vaughn has been to over 2500 BBQ joints in just about every community in Texas, averaging about 50 barbecue joints per month! Through the lens of barbecue — which has expanded to incorporate immigrant cuisines — Vaughn shows how Texas is changing, and smoked meats and profiling pitmasters is one way to tell that story. 

Texas' best-known barbecue voice, Daniel Vaughn, joins the Dallas Morning News food team to speak about his new special, "The State of BBQ," where he's eating in North Texas right now, and some of the captivating pitmaster stories he's encountered. Vaughn also sticks around to talk about the Michelin Awards as the team shares listener feedback about the 2025 results. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Texas' best-known barbecue voice, Daniel Vaughn, joins the Dallas Morning News food team to speak about his new special, "The State of BBQ," where he's eating in North Texas right now, and some of the captivating pitmaster stories he's encountered. Vaughn also sticks around to talk about the Michelin Awards as the team shares listener feedback about the 2025 results. Learn more about your ad choices. Visit podcastchoices.com/adchoices

THE STATE OF BBQ: A TEXAS MONTHLY SPECIAL, which, for the first time, brings the story of how the magazine compiles its influential Top 50 BBQ Joints List under the direction of renowned barbecue editor Daniel Vaughn. Published only once every four years, the list is known as the “Olympics of Barbecue” and has the power to transform a restaurant's business and launch careers into a national spotlight. What does it take to be Texas Monthly Magazine's Barbecue editor? Vaughn has been to over 2500 BBQ joints in just about every community in Texas, averaging about 50 barbecue joints per month! Through the lens of barbecue — which has expanded to incorporate immigrant cuisines — Vaughn shows how Texas is changing, and smoked meats and profiling pitmasters is one way to tell that story. Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

THE STATE OF BBQ: A TEXAS MONTHLY SPECIAL, which, for the first time, brings the story of how the magazine compiles its influential Top 50 BBQ Joints List under the direction of renowned barbecue editor Daniel Vaughn. Published only once every four years, the list is known as the “Olympics of Barbecue” and has the power to transform a restaurant's business and launch careers into a national spotlight. What does it take to be Texas Monthly Magazine's Barbecue editor? Vaughn has been to over 2500 BBQ joints in just about every community in Texas, averaging about 50 barbecue joints per month! Through the lens of barbecue — which has expanded to incorporate immigrant cuisines — Vaughn shows how Texas is changing, and smoked meats and profiling pitmasters is one way to tell that story. Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

(September 16, 2025 - Hour Two)10:14pm - Leading off the 2nd hour is someone who has been moved around the guest board the past number of weeks. Mike Lang from Another Pint Please will stop by and talk about his new IG account, is latest book writing effort and this coming weekend's agenda at the 2025 Hartville Hardware Grillfest! Oh yeah...I will be there too!!10:35pm - Joining me for his 3rd quarterly visit in 2025 is the BBQ editor of Texas Monthly, Daniel Vaughn. Tonight we talk on a variety of topics to include his global influence in BBQ, a sausage sensi and the hate he gets from people on the TMBBQ Top 50 BBQ list.The BBQ Central Show SponsorsPrimo GrillsBig Poppa Smokers – Use promo code “REMPE15” for 15% off your entire purchase!FireboardPit Barrel CookerMicallef Cigars – Premium Hand Rolled Cigars

We're covering everything you've ever wanted to know about grilling and barbecue. First up, a road trip with Daniel Vaughn, barbecue editor at Texas Monthly. We taste whole-hog barbecue in Greenville, coffee-rubbed brisket in Nacogdoches and cow-eye tacos in Brownsville. Then, Meathead Goldwyn joins Chris on the phone lines for your toughest cookout questions; Kenji López-Alt makes the case for his favorite backyard dinner; and Grant Barrett and Martha Barnette of “A Way With Words” cool us down with summertime treats.Listen to Milk Street Radio on: Apple Podcasts | Spotify

(June 17, 2025 - Hour Two)10:14pm - Making his first appearance on the show is a guy who started in competitions when he was just a young man in college. After a long stint on the competition circuit, he decided to get into the restaurant business. He currently runs one of the most well reviewed and reputable BBQ place in North Carolina...and the country for that matter. Chris Prieto from Prime BBQ joins me to talk about how he went from competition cook to BBQ restaurant owner.10:35pm - Coming out of the bullpen tonight is the BBQ editor for Texas Monthly Magazine, and quarterly guest of the BBQCS, Daniel Vaughn. Tonight Daniel and I will talk about the latest top 50 list and break down why burnt Bean BBQ Co is #1 this time around.The BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "bbqcentral" at checkout for a free spice pack.Big Poppa Smokers – Use promo code “REMPE15” for 15% off your entire purchase!FireboardPit Barrel CookerMicallef Cigars – Premium Hand Rolled Cigars

The Food Professor Podcast closes out its fifth season (sort of) with a sizzling, two-guest double feature and a feast of food industry insights.Co-hosts Michael LeBlanc and Dr. Sylvain Charlebois kick things off with a robust news round-up, starting with the Competition Bureau's lawsuit against DoorDash. The case alleges deceptive pricing practices that could set a major precedent in Canada's rapidly evolving food delivery sector. Next up is a conversation about GLP-1 drugs like Ozempic, and their surprising ripple effects across the food and restaurant industries. With major players like McDonald's flagging GLP-1's impact on consumer demand, the hosts unpack how appetite suppression could force chains to rethink menus and marketing.Turning to politics, the duo dives into the return of Bill C-202, which aims to legislate permanent protection for supply-managed sectors like dairy. Sylvain, fresh from testifying before Senate, challenges the notion that legislation ensures economic security, arguing that this approach stifles innovation and shrinks global opportunities for Canada's dairy sector. The conversation highlights deeper questions about food affordability, trade readiness, and long-term resilience in Canadian agriculture.The episode then shifts to the guest segment, welcoming Daniel Vaughn, Texas Monthly's Barbecue Editor and the man behind the publication's iconic “Top 50 Barbecue Joints in Texas” list. Daniel shares his personal journey from Ohio to Texas BBQ fanatic, reveals the meticulous tasting process behind the prestigious list, and highlights innovations shaping the future of craft barbecue—from smoked lamb to Vietnamese fusion. He also reflects on the human side of the industry, including stories of pitmasters overcoming illness, personal loss, and economic challenges, all while pursuing culinary greatness.Wrapping the episode, Ransom Hawley, CEO of Caddle and presenting sponsor of the podcast, joins to share exclusive insights from a new back-to-school consumer study. He reveals that two-thirds of Canadian parents begin planning in late spring, and that private-label grocery products are increasingly popular—especially among families with younger children. He discusses emotional purchase behavior, the importance of online research, and how grocers and retailers can tailor promotions for maximum impact.With bold opinions, brisket, and back-to-school tips, this finale serves up equal parts smoke and strategy. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

Today on the podcast Eric is joined by Daniel Vaughn, the BBQ editor for Texas Monthly and who's also fresh off the release of Texas Monthly's Top 50 BBQ Joints for 2025. Daniel speaks with Eric about how the Houston BBQ scene has changed in the last decade, the turnover for Houston BBQ joints on the list this year, why certain joints in Houston became honorable mentions or fell off the list entirely, why neither Franklin's BBQ nor Snow's BBQ made the list this year, small town BBQ spots making a comeback, the absolutely outstanding top 3, why Burnt Bean Co. BBQ deserved the number one spot, whether Michelin's selections played a role at all with Texas Monthly's selections, and much more!    Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Two Top 10 Pitmasters React to Texas Monthly's New Top 50 Barbecue List 7 Houston-Area Barbecue Joints Make Texas Monthly's New Top 50 List Pizzeria Owner Opens New All-Day Poolside Bar and Restaurant at Heights Hotel Houston Haunt Earns Only Texas Spot on Bon Appètit Best New Bars List Family Friendly Garden Oaks Restaurant Coming Soon to Magnolia

June 3rd, 2025 Follow us on Facebook, Instagram and X Listen to past episodes on The Ticket’s Website And follow The Ticket Top 10 on Apple, Spotify or Amazon MusicSee omnystudio.com/listener for privacy information.

Daniel Vaughn, the Barbecue Editor for Texas Monthly Magazine, sat down with me to discuss the 2025 Texas Monthly Top 50 BBQ List, which just came out on Tuesday, May 27th. See The List here: https://www.texasmonthly.com/interactive/top-50-bbq-2025 See the Honorable Mention list here: https://www.texasmonthly.com/interactive/top-50-bbq-2025 Daniel on IG: https://www.instagram.com/bbqsnob

(March 18, 2025 - Hour Two)10:14pm - Leading off the 2nd hour tonight is a legend in competition BBQ, a BBQ Hall of Fame'er, a TV star, an author of 2 books and an owner of a BBQ retail store...and that's just the tip of the iceberg. Fan favorite, Melissa Cookston, joins the show once again. Tonight we will talk about the upcoming Smoke Slam event in May, the World Junior BBQ League, a new cookbook, dealing with the aforementioned retail space and much more. Melissa is always a great guest and tonight promises to be no different!10:35pm - Coming out of the bullpen tonight is the BBQ editor for Texas Monthly, Daniel Vaughn. DV makes his first of 4 appearances in 2025 and we will talk about all the hot news for Texas BBQ as well as other live-fire news that is worth talking about.The BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "bbqcentral" at checkout for a free spice pack.Big Poppa Smokers – Use promo code “REMPE15” for 15% off your entire purchase!FireboardPit Barrel CookerMicallef Cigars – Premium Hand Rolled Cigars

* Coming up with the revered Top 50 and how he whittles it down * All the flavors and regions and what stands out * Oh, the stories ... from influencing the market, to quality bites around the state, the travels and dealing with bad barbecue * Smokin' Hot Tip: Easiest meats to try for entry-level backyard pitmasters

Click for tickets!   In the summer of 2010 Jeff Jones, Matthew Wallis, Matthew Johnson and Brandon Gonzales set out to make a documentary titled For the Love of Meat about Texas barbecue. Little did they know what an incredible time capsule it would become to film some of the top pitmasters of that time such as Joe Capello, Roy Perez, John Fullilove, Tootsie Tomanetz and others. Additionally the crew was there shortly after Wayne Mueller had taken the reigns at Louie Mueller and only a few months into Aaron Franklin's career operating the then Franklin Barbecue trailer. Tune into to this episode to hear more details about the film.   For the Love of Meat, originally released in 2015, has not been publicly screened in nine years. But that is changing. On March 1st the filmmakers will be screening the film at the Bullock Museum and tickets are on sale now. This is a must see documentary if you are passionate about Texas barbecue and its history. Follow the ticket link in the show notes for your opportunity to see this incredible footage plus more! There are ticket options for a meet and greet prior to the screening with food provided by Micklethwait Barbecue.    There will be a Q&A panel moderated by Daniel Vaughn after the screening featuring the filmmakers, Wayne Mueller, Tom Micklethwait and Kelli Nevarez discussing the film and evolution of barbecue in the years since. Don't miss out on this special night at the Bullock Museum.   Click for tickets!

(December 17, 2024 - Hour Two)10:14pm - Leading of the 2nd hour tonight is the creator the best live-fire business outlet on earth...Wes Wright from Cookout News! Could there be a bigger story as we close 2024 then Weber and Blackstone merging? We will break it all down and give our takes on where this will take both brands into the future. We have some other stuff to talk about as well...but this will be a heavy Weber/Blackstone segment to be sure.10:35pm - Closing the show tonight is a BBQ Central Show Guest Hall of Fame'er, an official Ohio native and the first person to hold a full time position as BBQ editor at a major publication (Texas Monthly). Daniel Vaughn closes out 2024 with our last live interview. We will have a look back at the best stories of 2024 and look ahead to what he sees coming down the pike in 2025!The BBQ Central Show SponsorsSchwank Grills - Use Code BBQCENTRAL for $150 off!Primo GrillsPitts & Spitts BBQ Pits - Use "bbqcentral" at checkout for a free spice pack.Big Poppa Smokers – Use promo code “REMPE15” for 15% off your entire purchase!FireboardCookin PelletsFamous Dave's All Star BBQ SeriesPit Barrel CookerFranklin BBQ PitsThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"Micallef Cigars – Premium Hand Rolled Cigars

(September 17, 2024 - Hour Two)10:14pm - Leading off the 2nd hour is quarterly guest and author of "One Beer Grilling" Mike Lang from Another Pint Please. Mike will be at Grillfest this coming Saturday so we will talk about what he has planned for his live demo. We will also talk about what he will be cooking in the Weber tent to sample out to the public. We will also see what Mike is drinking (and smoking) this time around.10:35pm - Coming out of the bullpen tonight is the BBQ editor for Texas Monthly, Daniel Vaughn. We love lists, and Daniel releases some of the most anticipated lists in BBQ. Tonight, we will talk about "The United States of Texas BBQ" list that he has been working on for months and months. Will Ohio make the cut?? Will YOUR state make the cut?? Tune in tonight and see!The BBQ Central Show SponsorsSchwank Grills -      Use Code BBQCENTRAL for $150 off!Primo GrillsPitts & Spitts BBQ Pits - Use "charcoalcentral" at checkout for $150 Off Charcoal GrillsBig Poppa Smokers – Use promo code “REMPE” for $10 off your purchase of $50 or more!FireboardCookin PelletsFamous Dave's All Star BBQ SeriesPit Barrel CookerFranklin BBQ PitsThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"JRE Tobacco – Makers of the Aladino (and other) line of premium cigars!Micallef Cigars – Premium Hand Rolled Cigars

In this episode we do something we've never done: interview each other. We chose ten random questions to ask one another with neither of us having any indication as to what the questions would be before recording. This is a fun one that goes off on some tangents and includes a challenge we hope Daniel Vaughn takes us up on!

I chat with Fletcher Sheridan from Golden Hour Barbecue in Alliance, Nebraska. See all things Golden Hour Barbecue here: https://www.goldenhourbarbecue.com 110 W 4th St, Alliance, NE 69301 Phone: (308) 299-8369 Golden Hour Barbecue on IG here: https://www.instagram.com/goldenhourbarbecue Golden Hour Barbecue on Facebook: https://shorturl.at/NZGZ5 HOURS: Friday&Saturday 5-8pm | Sunday&Monday 11-3pm Fletch on IG: https://www.instagram.com/texfletchbbq A recent article by Daniel Vaughn for Texas Monthly here: https://www.texasmonthly.com/bbq/golder-hour-barbecue-nebraska Panhandle post: https://panhandlepost.com/posts/63cd41bf-6bef-4c03-8db6-6a96c027fa0b

Texas Monthly Barbecue Editor Daniel Vaughn discusses his new piece, 'The United States of Texas Barbecue,' IN DEPTH. See the article here: https://www.texasmonthly.com/bbq/the-united-states-of-texas-barbecue See the honorable mentions here: https://www.texasmonthly.com/bbq/united-states-of-texas-bbq-honorable-mentions Follow Daniel Vaughn here: https://www.instagram.com/bbqsnob The TOP TEN 1. Palmira Barbecue, SC - https://www.palmirabbq.com 2. Prime Barbecue, NC - https://prime-bbq.com 3. Owens & Hull, GA - https://gcbbq.com 4. Moo's Craft Barbecue, CA - https://www.mooscraftbbq.com 5. Heritage Barbecue, CA - https://www.heritagecraftbbq.com 6. Southern Junction, NY - https://southernjunction716.com 7. Pica Rica BBQ, UT - https://www.picaricabbq.com 8. Jon G's Barbecue, NC - https://www.jongsbarbecue.com 9. Edge Craft Barbecue, OK - https://edgecraftbbq.com 10. Golden Hour Barbecue, NE - https://www.goldenhourbarbecue.com

(March 19, 2024 - Hour Two)10:14pm - Technical Issues with John Tesar.10:35pm - Closing out the show tonight is quarterly guest and BBQ Editor for Texas Monthly, Daniel Vaughn! Tonight we get Daniel's thoughts on the passing of John Brotherton at the beginning of the year, his take on the Smokin' Joe's Pit BBQ story (and how often this actually happens) and some other hot BBQ topics as well.The BBQ Central Show SponsorsSchwank Gills ­ Use promo code BBQCENTRAL and get $150 OFFPrimo GrillsPitts & Spitts BBQ Pits - Use "charcoalcentral" at checkout for $150 Off Charcoal GrillsBig Poppa Smokers – Use promo code “REMPE” for $10 off your purchase of $50 or more!FireboardCookin PelletsPit Barrel CookerFranklin BBQ PitsThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"JRE Tobacco – Makers of the Aladino (and other) line of premium cigars!

With restaurants dedicated to global rice dishes, JJ Johnson explores 28 varieties in his latest cookbook. Chef Eric Adjepong explores assimilation, culture and home in a new children's book. Reporter Helena Bottemiller Evich unravels issues with the global food chain in the case of cinnamon applesauce pouches tainted with lead. LA Times restaurant critic Bill Addison visits Victor Heights for Korean banchan and dosirak. Barbecue editor Daniel Vaughn weighs in on the state of Texas barbecue. Austrian chef Bernhard Mairinger visits the farmers market to shop for his new restaurant, Lustig.

In this episode, I chat with Daniel Vaugh, the Barbecue Editor of Texas Monthly Magazine, about his 20 Favorite Barbecue Trays of 2023 outside of Texas. It's SO great. Here is his article: https://www.texasmonthly.com/bbq/favorite-texas-style-barbecue-trays-2023/ BBQ Joints Included: *2Fifty Texas BBQ - Riverdale Park, Maryland https://www.instagram.com/2fiftytexasbbq *Bark Barbecue Café - Stevensville, Maryland https://www.instagram.com/barkbbq *Blake's at Southern Milling - Martin, Tennessee https://www.instagram.com/blakesatsouthernmilling *Blanchard's Barbeque - Lafayette, Louisiana https://www.instagram.com/blanchardsbbq *Boomin Barbecue - Hudson, Wisconsin https://www.instagram.com/boominbbq *Breakwater Barbecue - El Granada, California https://www.instagram.com/breakwaterbarbecue *City Limits Barbeque - West Columbia, South Carolina https://www.instagram.com/citylimitsq *Fork Grove Barbecue - Anderson, South Carolina https://www.instagram.com/fork_grove_bbq *Fox & Fire Barbecue - Kearney, Missouri https://www.instagram.com/foxfirebbq/ *Gonzo's Smokehouse - Luling, Louisiana https://www.instagram.com/gonzosmokehouse *Green Street Smoked Meats. - Chicago, Illinois https://www.instagram.com/greenstreetsmokedmeats *Harp Barbecue - Raytown, Missouri https://www.instagram.com/harpbarbecue *Hindsight BBQ - Waterbury, Connecticut https://www.instagram.com/hindsightbbq *HooDoo Brown Barbeque - Ridgefield, Connecticut https://www.instagram.com/hoodoobrownbbq *Horn BBQ - Oakland, California https://www.instagram.com/hornbarbecue *Phat Tabb's BBQ - Idabel, Oklahoma https://www.instagram.com/phattabbsbbq *Ridgewood Brothers BBQ - Russellville, Arkansas https://www.instagram.com/ridgewoodbrosbbq *Shotgun Willie's BBQ - Nashville, Tennessee https://www.instagram.com/sgwbbq *Slow Fire BBQ - Savannah, Georgia https://www.instagram.com/slowfiresavannah *ZZQ Texas Craft Barbecue - Richmond, Virginia https://www.instagram.com/zzqrva  

(December 19, 2024 - Hour Two)10:14pm - Swinging through for his last appearance in 2024 is our pal Joe Martinez, owner of Smokin' joe's Pit BBQ. Joe has been the focus of the BBQCS "Podumentary" this year so we will get the latest updates as this year comes to a close. We will also see if joe might want to stay on for year 2 as he has mentioned a few times on this show that he wants to get into a brick and mortar place ASAP...that would be really great to track!10:35pm - Coming out of the bullpen tonight is the BBQ editor for Texas Monthly, Daniel Vaughn. On the agenda tonight is the best in BBQ outside of Texas for 2023. We will also talk about a few other news-worth topics as time allows. I am working on an unexpected investigation that I might ask DV about as well to see what he knows!The BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "charcoalcentral" at checkout for $150 Off Charcoal GrillsBig Poppa Smokers – Use promo code “REMPE” for $10 off your purchase of $50 or more!FireboardCookin PelletsPit Barrel CookerFranklin BBQ PitsThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"JRE Tobacco – Makers of the Aladino (and other) line of premium cigars!

(October 10, 2023- Hour One)9:14pm - Are you new to the BBQ/Grilling game and have heard the term "aging" when it comes to beef? Tonight I will be joined my 2nd Tuesday of the month regular guest Meathead from Amazingribs.com and we will cover the topic to get you up to speed. Dry aging and what happens to the meat to get you those flavors over time that are sought after by high end beef lovers, wet aging and what that does to your beef as it happens and all points in between. We might also discuss why, according to Meathead, griddling should not be classified as any kind of BBQ/Grilling cooking method.9:35pm - After Meathead the contributing BBQ editor to Sothern Living Magazine, Robert Moss, joins me to talk about the upcoming Jack Daniel's competition this weekend and he will also address the comments from Daniel Vaughn last month telling him to "Leave Texas BBQ joints to Texas Monthly" and that will be better for everyone involved. Other topics are sure to come up as well so be ready to see what happensThe BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "charcoalcentral" at checkout for $150 Off Charcoal GrillsBig Poppa Smokers – Use promo code “REMPE” for $10 off your purchase of $50 or more!FireboardCookin PelletsPit Barrel CookerFranklin BBQ PitsThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"JRE Tobacco – Makers of the Aladino (and other) line of premium cigars!

(September 19, 2023 - Hour Two)10:14 - Kicking off the 2nd hour is our 2023 "Podumentary" subject, Joe Martinez from Smokin' Joe's Pit BBQ. This is his 3rd of 4 spots this year and tonight we talk about those first 3-6 months of being in business and what he had to battle though. We will also talk about how being included into the "25 Up and Coming" list that Texas Monthly put out recently has affected his business. Looking forward to speaking with Joe and hearing his Food Trailer journey!10:35pm - Coming out of the bullpen tonight is the BBQ editor for Texas Monthly, Daniel Vaughn. Daniel has thoughts on Southern Living's top 50 list that was released a week ago, if SL should leave Texas out of their coverage and we will also dig into an interview he did with Virginia (and BBQ historian) Joe Haynes. Joe is laying claim to the fact that BBQ is fully American in its roots and it is not a derivative of cooking that has come from another country as many say.The BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "charcoalcentral" at checkout for $150 Off Charcoal GrillsBig Poppa Smokers – Use promo code “REMPE” for $10 off your purchase of $50 or more!FireboardCookin PelletsPit Barrel CookerFranklin BBQ PitsThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"JRE Tobacco – Makers of the Aladino (and other) line of premium cigars!JC Newman Cigars – Try Perla Del Mar Corojo or Centro Fino No. 60 Today!

10:14 - Last week we had Sweet Baby Ray (Dave Raymond) on the show and this week we continue the 2023 BBQ HOF interviews with the man many consider to be the godfather of the BBQ rub game, Byron Chism from Butt Rub (dot com)! There is certainly more to Byron's life than a 20 segment will allow, however, we will dig into some of his unique background experiences, talk a bit about the rub business and see what getting into the BBQ HOF means to him! I look forward to this conversation along with many more in the future.10:35pm - Coming out of the bullpen tonight is quarterly guest, Texas Monthly BBQ Editor, book author and Wooster, OH transplant Daniel Vaughn! Tonight we talk about the passing of 2 Texas BBQ folks who were influential in their own respects over the past 2 weeks. We will also discuss consistency in BBQ, how to beat the BBQ lines at Texas restaurants and much more!BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "bbqcentral" at checkout ($500+) for free spice packBig Poppa SmokersFireboardCookin PelletsPit Barrel CookerThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"JC Newman Cigars - Try The Angel Cuesta Brand

Episode 208! In this episode we read the responses from our listeners about the best dinosaur to BBQ, Daniel Vaughn's article on the state of pulled pork in Texas, , Beer Review, BBQ FAILS and more!   BBQ NEWS Cedrick the Entertainer and Anthony Anderson's new BBQ show.   Daniel Vaughn's article - https://www.texasmonthly.com/bbq/texas-style-pulled-pork-is-embarrassing/       We've joined the Oddpods Media Network! https://oddpodsmedia.com/       Promo: Married With Television https://podcasts.apple.com/us/podcast/marriedwithtelevision/id1461680822     BEER REVIEW Martin House - Campfire (2023) stout James 9.5 Jan 9.9 Jon 7.3     SUCKLEBUSTERS BBQ WINS and BBQ FAILS @bbqdaddies     Send your questions, bbq fails and wins to info@grabeminthebrisket.com or simply leave it as a message at 434-829-2299 Check us out on: www.grabeminthebrisket.com   TikTok - @grabeminthebrisket Facebook- @grabeminthebrisket Instagram- @grabeminthebrisket Youtube- @grabeminthebrisket Twitter- @grabthebrisket Email- info@grabeminthebrisket.com Thanks to our partners and sponsors! Oklahoma Joe's https://www.oklahomajoes.com/rider-pellet-grills?utm_source=pr&utm_campaign=grab_em_brisket       NBBQA - National BBQ and Grilling Asssociation https://www.nbbqa.org/       Barbecue News Magazine https://www.barbecuenews.com       Clean Space Project Gloves https://cleanspaceproject.com/discount/brisket?redirect=%2Fproducts%2Fcsp-nitrile-gloves       Sucklebusters https://www.sucklebusters.com/       Dalstrong https://dalstrong.com/?ref=S1CLUEQO6rEHh9       CoolieNation https://www.coolienation.com/brisket       Cambro Mfg https://www.cambro.com/       Texas Brew Hopper https://www.texasbrewhopper.com/       The Smoke Sheet https://www.bbqnewsletter.com/       Bolner's Fiesta Spices https://www.fiestaspices.com/       YETI Coolers https://www.yeti.com/en_US

In this episode, I chat with Nolan Belcher from B4 Barbeque & Boba in Mabank TX. See all things B4 Barbeque and Boba here: https://www.facebook.com/B4BBQB B4 Barbeque and Boba on Instagram: https://www.instagram.com/b4barbeque Tik Tok: https://www.tiktok.com/@b4barbequeandboba Address: 1100 N 3rd St, Mabank, TX 75147 Hours: Wednesday - Saturday - 11 am to Sold Out Phone: 903-910-5272 Nolan's Video with Matt at Meat Church: https://www.youtube.com/watch?v=B14REnzA5wk Story from Daniel Vaughn: https://www.texasmonthly.com/bbq/b4-barbeque-boba-mabank/

(March 21, 2023 – Hour Two) 10:14pm – Kicking off the 2nd hour is Wes Wright from Cookoutnews.com 10:35pm – Closing the show tonight is quarterly guest and editor of Texas Monthly, Daniel Vaughn! There is plenty to talk about tonight, including, where this whole pickles,…

In this week's Flightless Bird, David Farrier travels to Austin, Texas to investigate America's love of BBQ. Why do 7 out of 10 adults in America own some kind of BBQ device, and why is there so much BBQ in Texas? David meets up with the BBQ editor of Texas Monthly, Daniel Vaughn. David discovers that Daniel has eaten at over 2,000 barbecue spots all over the planet… 2,119 to be precise - many of them in Texas. Daniel agrees to take David on a day of BBQ eating, from Austin to Lockhart to Luling - shoving brisket and sides town their gullets in a feeding frenzy of epic proportions.

(December 20, 2022 – Hour Two) 10:14 – Much like we led off the first hour, I will attempt to get through the 2nd half of the “YIR” segment as I recap the biggest guests, topics, content and everything else related to the show…

(December 20, 2022 - Hour Two) 10:14 - Much like we led off the first hour, I will attempt to get through the 2nd half of the "YIR" segment as I recap the biggest guests, topics, content and everything else related to the show that happened this year. As I mentioned before, as you listen to what the show has done this year, you might be surprised at how much we have done for the industry!! Together...we are great!! 10:35pm - The bullpen segment tonight belongs to the first full-time BBQ Editor in the country, Daniel Vaughn from Texas Monthly. Checking in for the last time in 2022, DV and I will talk about foil boats for briskets, savory ribs and BBQ ornaments to trim your tree with. BBQ Central Show Sponsors! Big Poppa Smokers Green Mountain Grills Primo Grills David Leans / DoWellness - GET FIT for $200/month) Cookin Pellets Fireboard Smithfield Pit Barrel Cooker The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Vortic Watch Company

(September 20, 2022 – Hour Two) 10:14pm – We love pizza and tonight I catch up with the official pizza expert of the show, and the country, Matt Frampton from Urban Slicer! Matt will give us an update on the business and any new products he is working on and he will also talk about something new…but it's really something old and something he is passionate about! Yes, smoke is involved and a great team name is involved as well…stay tuned! 10:35pm – Texas Monthly BBQ Editor (and fellow Buckeye) Daniel Vaughn joins me for his quarterly segment. We will talk about the rash of BBQ restaurant closing in Texas, the historical overview of the off-set cookers and, of course, the price of brisket at $35/lb and where will it stop? BBQ Central Show Sponsors! Big Poppa Smokers Green Mountain Grills Primo Grills David Leans / DoWellness – GET FIT for $200/month) Cookin Pellets Fireboard Smithfield Pit Barrel Cooker The Butcher Shoppe – Save 10% When You Mention “The BBQ Central Show” Bub ‘N Mutha's BBQ Rub Vortic Watch Company

(September 20, 2022 - Hour Two) 10:14pm - We love pizza and tonight I catch up with the official pizza expert of the show, and the country, Matt Frampton from Urban Slicer! Matt will give us an update on the business and any new products he is working on and he will also talk about something new...but it's really something old and something he is passionate about! Yes, smoke is involved and a great team name is involved as well...stay tuned! 10:35pm - Texas Monthly BBQ Editor (and fellow Buckeye) Daniel Vaughn joins me for his quarterly segment. We will talk about the rash of BBQ restaurant closing in Texas, the historical overview of the off-set cookers and, of course, the price of brisket at $35/lb and where will it stop? BBQ Central Show Sponsors! Big Poppa Smokers Green Mountain Grills Primo Grills David Leans / DoWellness - GET FIT for $200/month) Cookin Pellets Fireboard Smithfield Pit Barrel Cooker The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Bub 'N Mutha's BBQ Rub Vortic Watch Company

(September 20, 2022 – Hour Two) 10:14pm – We love pizza and tonight I catch up with the official pizza expert of the show, and the country, Matt Frampton from Urban Slicer! Matt will give us an update on the business and any new products…

In this episode, Daniel Vaughn, the Barbecue Editor for Texas Monthly Magazine, shares how to plan a proper Texas BBQ road trip. Follow Daniel on Instagram here: https://www.instagram.com/bbqsnob See him on Twitter here: https://twitter.com/BBQsnob Check out Daniel's articles for Texas Monthly here:https://www.texasmonthly.com/author/daniel-vaughn Subscribe to the Texas Monthly BBQ Club here: https://tinyurl.com/4cwr663y

Episode 238 Taking you back to 6/12/2018 - This week featuring our pal Daniel Vaughn from Texas Monthly.  You might recall, from time to time on this show, we talk about “being courageous”...but where did that come from? Well, back in 2018, Daniel Vaughn was a guest and he is the one who coined the phrase “I thought you were courageous on this show”...or something along those line…and, like many things on this show that are cool, it STICKS forever…so if you weren't around for it the first time, here is a look back into a piece of show history and how it happened in the actual conversation. We actually talked a bit about the “purposeful undercooking of steaks in America” project I did with the EC's as well…and he took a dump on the temperature we picked to use as a guide…We all know that Daniel is a fancy boy! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 6/12/2018 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Episode 238 Taking you back to 6/12/2018 – This week featuring our pal Daniel Vaughn from Texas Monthly.  You might recall, from time to time on this show, we talk about “being courageous”…but where did that come from? Well, back in 2018, Daniel Vaughn was a guest and he is the one who coined the phrase “I thought you were courageous on this show”…or something along those line…and, like many things on this show that are cool, it STICKS forever…so if you weren't around for it the first time, here is a look back into a piece of show history and how it happened in the actual conversation. We actually talked a bit about the “purposeful undercooking of steaks in America” project I did with the EC's as well…and he took a dump on the temperature we picked to use as a guide…We all know that Daniel is a fancy boy! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 6/12/2018 Original Full Show Link:  CLICK HERE This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!

Episode 238 Taking you back to 6/12/2018 – This week featuring our pal Daniel Vaughn from Texas Monthly.  You might recall, from time to time on this show, we talk about “being courageous”…but where did that come from? Well, back in 2018, Daniel…

(June 21, 2022 – Hour Two) 10:14 – In an effort to catch up on another guest that missed his last regular appearance, Daniel Vaugh and I will talk about a number of BBQ and Grilling topics that have transpired over the past 3 months. On…

Five years ago we launched Tales from the Pits to help tell the stories behind the people in barbecue. Daniel Vaughn's writing and documenting of Texas barbecue has been one of our (and everyone else in the state's) biggest resources in seeking out new places and visiting the classic joints. We were excited to have Daniel join us on this episode to discuss all things barbecue past, present and future, lists, Texas Monthly, and more. A big thanks to Daniel for sitting down with us and to everyone who's tuned in over all these years! Thanks to Texas Monthly BBQ Club for sponsoring this episode. Get 50% off your first year subscription to the TMBBQ Club if you sign up during May for national BBQ month:  https://txmnth.ly/3FEvrJu