Named #1 by The Underseasoned BBQ show's 150 most influential people in bbq Daniel Vaughn is the barbecue editor for Texas Monthly and arguably the most influential voice in smoked meat today. He didn't just define what great barbecue is, but helped create the culture of standing in line for it. • Barbecue Editor at Texas Monthly and the only full-time barbecue journalist in the U.S. • Author of The Prophets of Smoked Meat and co-author of Whole Hog BBQ • Current editor of the Texas Monthly Top 50 known the bible of barbecue in Texas, and therefore, the world • Curator of the Texas Monthly BBQ Festival, held annually since 2010

I've been in the competitive scene for five years now. In 2022, I clinched the coveted title of Team of the Year in Brisket from the Champions Barbecue Alliance Association. Over the past few years, I've proudly secured two top-3 brisket finishes at the fiercely competitive San Antonio Rodeo, where the stakes are high with nearly 300 teams competing. What really keeps me going, though, is the bond I've formed with fellow BBQ enthusiasts. It's not just about winning. It's about the friendships and sense of community we've built.

At Fat Plate BBQ, everything began with a passion for outdoor cooking. What began as a weekend hobby in our own backyard quickly turned into a passion for creating bold and creative flavors that help make your next cook your best cook. I first caught the BBQ bug over a decade and a half ago, after buying a used Primo Oval XL from Craigslist. Probably 35 different cookers later, Fat Plate BBQ was born. Somewhere in the middle of that timeline, I started competing in as many sanctioned and unsanctioned BBQ contests as I could find. Just as my competition journey was picking up, COVID hit and shut down most comps anywhere near me. My desire to continue scratching that BBQ itch manifested itself in a slightly different way. With a background in tech, I decided to use the pandemic caused downtime to start an online BBQ supply store: boostyourbbq.com. Boost Your BBQ put me in a unique position to work with highly successful teams and contacts from all across the country. I was able to use my knowledge of competition BBQ to source products, help others on their BBQ journey, and just straight up learn everything I could. At this time, the SCA had a heavy presence on the East Coast, and I started competing regularly there. Personal commitments started demanding more of my time. I was lucky enough to become a father of two kids that I wanted to spend more time with, but also my parents' health began to rapidly decline, so I sold Boost Your BBQ and took a step back from competing. My wife and I cater upon request using our line of seasonings we've spent years perfecting, and I never wanted anyone to run out of food or feel like the BBQ wasn't a good value, so we have become known for our large portion sizes (a big old fat plate of BBQ), so Fat Plate BBQ it was. Our line of seasonings have been developed from our competition recipes and feedback from highly successful KCBS teams. Fat Plate BBQ rubs have helped many teams win MULTIPLE GC's, RGC's, 180's and Golden Tickets. Our Beef Blanket rub was part of the recipe for the FIRST EVER DOUBLE PERFECT SCA scores (West Newton, PA). Our sponsored teams have placed highly at hundreds of KCBS competitions and the Jack. Fat Plate BBQ's main goal is to create killer flavor profiles that don't taste like everything else on the market. We go for creative and unique, but still "covering the bases" to achieve traditional flavor profiles. Our rubs compliment each other, and lend themselves well to layering flavors. Our soon to be released products, really raise the bar and fill the gaps in the rub and sauce categories and add to our unique offerings.