Grant Pinkerton’s name is already baked into the Texas barbecue conversation. He landed on Forbes ’ 30 Under 30 list, and his ...

After Truth BBQ’s popular brisket made the restaurant one of Texas’s most popular barbecue spots, pitmaster Leonard Botello IV decided to expand his menu by bringing Carolina whole hog barbecue to ...

Rodney Scott's Whole Hog BBQ is growing fast, with five locations in four states and three more planned. The restaurant smokes a minimum of 15-18 hogs per week, and each takes up to 14 hours to reach ...

Frank’s Bar-B-Que, at 4700 West Colfax Avenue, is a third-generation-owned and -operated business helmed by Frank Volkmer III and his father, Frank Jr., along with his mother, Tracey, and brother, ...

Barbecue purists argue for the low and slow method, which calls for cooking over indirect heat at about 225 F for as many as 20 hours (depending on the size of the pig). Folks like Lemay prefer to ...