Daniel Vaughn

About the Author

Daniel Vaughn is a renowned authority on American barbecue, serving as the barbecue editor for Texas Monthly magazine and a frequent contributor to publications like Food & Wine and Bon Appétit. With a deep-rooted passion for the smoky traditions of Southern cuisine, Vaughn has traveled the country to document the art of pitmasters and the cultural significance of barbecue. His expertise shines in Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ, a definitive cookbook that celebrates the whole-hog method with authentic recipes, vivid storytelling, and insider insights from legendary North Carolina establishments. Vaughn's work bridges culinary history and hands-on techniques, making him an essential voice for food enthusiasts seeking to master the essence of regional barbecue.