Pitmaster MIguel Vidal shares some secrets to what makes his food some of the best Tex-Mex BBQ in Austin, Texas. “The key is the consistency of the fire,” Vidal explains about smoking barbecue. “You gotta keep looking at it and ask yourself, ‘what color is the smoke? Is it blue, is it black?'” Every little thing counts, from the temperature to the time, to the type of wood.
Within the first year of his Texas BBQ blog thesmokingho.com, Jimmy Ho started gaining traction as a local barbecue authority, scoring a Texas Monthly gig through the magazine’s Barbecue Editor, Daniel Vaughn, whom he met in the Texas BBQ circuit. "When Daniel gave me that Texas Monthly gig, I thought, writing about BBQ could really lead to something."