Daniel Vaughn, the barbecue editor at Texas Monthly, embarked on a year and a half journey across 37 states and nearly 150 barbecue joints to explore the influence of Texas BBQ on the rest of the country.
In his conversation with Texas Standard, Vaughn shared that his main goal was to discover how Texas barbecue had impacted the barbecue scene nationwide. He noticed that many new barbecue establishments featured Texas staples like brisket and sausage on their menus, showcasing the widespread love for Texas BBQ.
Despite his Texas roots, Vaughn defended his claim that Texas barbecue has become the definitive style of barbecue in America. He pointed out the rising popularity of brisket across the country, attributing it to the influence of Texas BBQ. Vaughn highlighted the presence of Texas-style barbecue in unexpected places like North Carolina and Tennessee, where it has made a significant impact.
When asked how to identify authentic Texas barbecue, Vaughn emphasized that quality mattered more than labels. He recounted his experience at Smokemade Meats + Eats in Orlando, Florida, where the Central Texas-style barbecue offered closely resembled that of top Texas joints. Vaughn stressed the importance of recognizing specific signs of quality, such as homemade bread, unique barbecue sauce, and signature menu items, rather than solely relying on the restaurant’s name.
Overall, Vaughn’s exploration of barbecue across the U.S. revealed the pervasive influence of Texas BBQ and its ability to make a mark in diverse barbecue cultures. From traditional pork barbecue strongholds to emerging barbecue scenes, Texas BBQ has left a lasting impression, solidifying its position as a dominant force in American barbecue.
