What a gem of a restaurant. FM Smokehouse is located in an odd little spot that does extremely well during the week, but draws to a slower pace on weekends when the business crowd flies home. This is actually the case for any of the restaurants in that corridor off 114. What makes FM Smokehouse so particularly wonderful is that, and to my surprise, it is not a BBQ restaurant. Do not get me wrong, I am a fan of very good BBQ. But FM is so much more than brisket and pulled pork, both of which they do very well. Think of FM as indigenous Texas Cuisine, much like you might find at Smoke in West Dallas, or Tim Love’s Smokehouse in Fort Worth. Continue reading
Tag Archives: BBQ
Pecan Lodge in Deep Ellum is now taking online orders for Thanksgiving, featuring a selection of tasty smoked meats for the holiday table. Choose from traditional smoked turkey, smoked ham with apricot-molasses glaze, spice crusted beef tenderloin, whole smoked brisket, racks of ribs, handmade smoked sausage links ($27-$179). Continue reading
by Andrew Chalk
Marshall Prichard stokes the firebox of one of the three smokers he fuels to barbecue the brisket and pork ribs he serves at his Sammy’s Texas Barbecue in Uptown. The brisket smokes for 10-12 hours at around 225⁰F on mesquite.
It is the day of the Texas OU game and he is expecting a crowd in to watch the game on the screens set up around the walls. I attend as part of a media event. As well as the main indoor area, Sammy’s has two patios. A covered one adjoins the restaurant and has a door to the large back parking lot. On the other side of the restaurant a patio offers a grass covered surface and is a favorite with dog owners (Prichard is a big dog lover himself). That patio also has an outdoor smoker which is brought into use at special events. Believe it or not, Sammy’s does over 100 wedding rehearsal dinners a year, reflecting the desire of local families to offer something decidedly Texan to their out-of-state guests. Continue reading
It was a busy weekend for those hunting down some great bites and drinks. The first run of the Smoked Dallas Festival was no exception. There were plenty of the heavy hitters of BBQ weighing in with samples of rib, brisket, pulled pork and so much more. The long list included Lockhart Smokehouse (Dallas) and their cousins, Schmidt’s Family (Bee Cave), Black’s (Lockhart), Cousin’s Bar-B-Q (Fort Worth) Louie Mueller’s (Everman), and more.
In addition to the traditional BBQ haunts you would have found a few traditional restaurants including Kent Rathbun from Dallas and the underground sensation Frank who were both offering some tasty treats. Also on hand were the folks from Cafe Momentum, who were also the beneficiary of some of the day’s take from ticket sales. Continue reading
If you like smoked meats and smokin’ tunes, get ready for Smoked Dallas. This is the first of what is promised to be an annual event for Dallas which will feature “deliciously curated music and BBQ festival” and will take place on October 4, 2014 at Main St. Gardens in downtown Dallas, TX.
“More than meats the eye,” Smoked Dallas is “a unique barbeque and music festival,” says event coordinator Tami Thomsen. “It’s meant to take the best of traditional BBQ fests but add a twist, the inclusion of celebrated area chefs and restaurants doing their take on BBQ in the heart of downtown Dallas.”
Smoked’s edible offerings will be prepared by 15 traditional pitmasters and celebrated chefs doing their take on barbeque. Among the participating BBQ joints are Lockhart’s Smokehouse (Dallas,TX,) Black’s Barbecue (Lockhart, TX), Cousin’s Bar-B-Q (Fort Worth, TX), Hutchins BBQ (McKinney, TX), Schmidt Family Barbecue (Bee Cave, TX), and Stanley’s Famous Pit Bar-B-Q (Tyler, TX). If that list reads like a who’s who among Texas barbeque joints, it’s because it is – the above mentioned pitmasters are all ranked barbecue champions. Continue reading
by Steven Doyle photos by Robert Bostick
The day finally arrived, and this past Friday the many fans who had previously waited for hours to sample BBQ vittles from Pecan Lodge hastily plowed through the long line that curved outside the new building in Deep Ellum. With nearly 5,000 square feet, the new Pecan Lodge was able to accommodate the hungry hoard with ease, with wait time just mere minutes due to several stations that sliced and diced the smokey meats. Continue reading