Tag Archives: BBQ

Eat Me: Everything at Pecan Lodge

DSC03611by Steven Doyle

Writing about Pecan Lodge has sort of become this low hanging fruit. Everyone knows it is some of the world’s best BBQ. The Hot Mess isn’t so much messy as it it sublime with it’s pulled pork goodness perched on top of a giant sweet potato. The brisket is superb, and you should always ask for fatty pieces because those are simply the best.

The ribs at Pecan Lodge are huge and meaty, especially when they switched over to spare ribs. If you want a giant haunch of meat, the beef ribs weigh as much as a small child and are as tender as anything you will ever put in your mouth. And the house-made sausages are not to be missed, especially the jalapeno version.

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The Evolution of South Carolina BBQ Pt 2

eric1by Eric Spigner

This story takes place in the swamp areas of the Santee River during the mid to late 1700’s also known as Berkeley County South Carolina.  General Francis Marion (Swamp Fox) was born on his family’s plantation in Berkeley County South Carolina this area was also the home of a Tribe of Natives called Santee; growing up in this swampy marsh area a young Francis Marion decades before he would become a General in the Continental Army and the leader of the South Carolina Militia who won a series of battles against the British during the Revolutionary War that took place all over the great state of South Carolina.

It has been recorded and documented that America’s Independence was achieved in the south but declared in the north.  Francis Marion was a true scout and a survivalist which he learned on his families Plantation due to the relationship he developed with the Santee Natives. The Natives taught Francis Marion all what he knew about life and survival along the marsh swamp areas of the Santee River. They taught him how to forage the land for root vegetables which he was very fond of; also how to hunt game and fish from the river.  Continue reading

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FM Smokehouse is a Taste of Texas

DSC09066by Steven Doyle

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

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Pick Up Some DWP BBQ At Front Room For The Super Bowl

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by | January 9, 2015 · 1:34 pm

Order Your Thanksgiving Dinner From Pecan Lodge Online

PL Ham

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

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Sammy’s Brings Solid Barbecue To Uptown Dallas

IMAG0134Pork Ribs at Sammy’s

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

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Smoked Dallas Was A Finger Licking Good Success

DSC04882by Steven Doyle

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

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