Texas Monthly barbecue editor chews the fat on Austin’s hottest spots Jun 3, 2021, 12:30 pm Vaughn gives a shout to Austin's LeRoy and Lewis for its pork-forward dishes, including sausage, bacon ribs, pork hash, and pork belly burnt ends. If there were such a thing as a walking encyclopedia of smoked Texas meat, it would be Daniel Vaughn. Through his travels across the state and beyond, the author has seen (and tasted) it all. Not only has he written two books on the subject, he was also named the state’s first and only Texas Monthlybarbecue editor back in 2013 — a gig that’s ushered him to more than 1,800 barbecue joints throughout his career, most of them in Texas.