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Daniel Vaughn knows Texas barbecue so well that in 2013 Texas Monthly magazine hired the Dallas architect to write about the subject full time. He’s the only guy who might have a better job than mine. Published by Anthony Bourdain’s division of Harper Collins, the book takes us along with Vaughn and his architect/photographer, Nicholas McWhirter, as they taste their way across the state to truck stops in the dessert and chic restaurants in the metropolitan areas in search of the truth in Texas barbecue.
In all, their hegira took 35 days, covered 10,343 miles, and made stops at 186 joints. Along the way we meet the characters and artists who set the state’s signature food apart from any other state and he enlightens us on the various styles and his favorites.
A quote: “The people who pack Cooper’s crave the unique flavor of the meat offered there, but man y don’t realize that it is the result of a barbecue method that is completely different than the one used in the smoked meat temples in more famous barbecue towns like Lockhart, Luling, and Taylor, Texas. But then, that is Central Texas, and this is the Hill Country.” He then goes on to describe the cooking method at Cooper’s, one of my all-time favorites, and how it differs.
Published On: 6/18/2018 Last Modified: 9/30/2021
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Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.
The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.
Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography
With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
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Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.
The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!
The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.