# Daniel Vaughn, Contributor at Texas Monthly - Encore

Page: https://stenobird.com/podcast/bbq-nation-1088636/daniel-vaughn-contributor-at-texas-monthly-encore
Text version: https://stenobird.com/podcast/bbq-nation-1088636/daniel-vaughn-contributor-at-texas-monthly-encore.md
Podcast: [BBQ Nation](https://stenobird.com/podcast/bbq-nation-1088636)
Published: 2026-09-19T12:00:00+00:00
Episode link: https://bbq-nation.captivate.fm/episode/daniel-vaughn-contributor-at-texas-monthly-encore
Audio file: https://op3.dev/e/episodes.captivate.fm/episode/48a94a00-8474-4c04-9808-6c9509e74a38.mp3
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JSON: https://stenobird.com/v1/public/podcasts/bbq-nation-1088636/episodes/daniel-vaughn-contributor-at-texas-monthly-encore
Duration seconds: 2532

## Resource

I welcome Daniel Vaughn, the barbecue editor at Texas Monthly, and we focus on the regional diversity of Texas barbecue. I ask how he moved from architecture to writing and how a blog grew into his job. We discuss how I and he judge barbecue places, with attention to brisket, sausage, and local specialties in East, Central, and South Texas. We share stories about pitmasters and characters, including Tootsie at Snow's, and we explain why those human stories matter. I critique trends like oven‑baked brisket and the recent popularity of stuffed turkey legs. We conclude that barbecue is strong, varied, and rooted in local tradition, and that the people who make it keep the craft alive. Links referenced in this episode: paintedhillsnaturalbeef.com heritagesteel.us gunterwilhelms.com bbqnationjt.com thecowboycook.com oregondungeness.org This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

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## Transcript

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