by Steven Doyle
On the town this week hunting for the perfect bite we ran across more than a few. From First Chinese BBQ (always a favorite) to sushi at Shinsei with Elvis, this was a pretty awesome culinary week. Stay with us on this, you are going to love this week’s choices. Continue reading
by Steven Doyle
Grilling season is in full swing and it is time you thought about tossing out the old rusty model you have been clinging to for so many years. We have a little guidance in selecting a new model that will not only impress your neighbors, but ease you through many summers ahead. Unlike our pal Hank Hill, we prefer using real charcoal for a better tasting product.
When using charcoal, we recommend natural lump charcoal and not briquettes which can be laced with undesirable ingredients. Lump charcoal burns hot, and with some brands your grill can reach over 1000 degrees Fahrenheit. Perfect for grilling steaks. You just can’t get this kind of heat out of briquettes. Plus there is very little waste cleanup with natural charcoal. Continue reading
by Steven Doyle
Mike Anderson’s BBQ is definitely one of our top BBQ haunts in the Dallas area. We know BBQ is so very subjective and everyone has their own idea of how the plate should play out, but when dining on smoked meats we have a few bits of criteria. The meat should be tender, smoky, juicy, and have some sort of interesting characteristic on the outside that compels another bite.
This sounds all so easy to create as most of us have created this in our backyards at some point. But this can be difficult for a restaurant that plays out this scenario each day with consistent regularity. Anderson’s is such a spot. Continue reading
by Steven Doyle
Perhaps you have been to a churrascaria or a Brazilian steakhouse and sampled the flurry of meats that are served by the gauchos. If you have chances are you have been to Fogo de Chao, which started with nine locations in Brazil before expanding to the United States, with Dallas as its first domestic location. Continue reading
Filed under Addison, Bacon, BBQ, Beef, Steven Doyle
By Steven Doyle
When Mike Leatherwood opened his first Bone Daddy’s House of Smoke in Dallas he wasn’t looking at operating a breastaurant, but somehow along the way he was lumped into that category. He had an all female waitstaff wearing skimpy clothing, so technically that would throw him into the company of Hooters. Interesting enough, the gimmick was to be temporary while he perfected the Addison-based business. More recently Leatherwood re-engineered the uniforms to be more tailored and less revealing. What is left is some really good barbecue, hand-made the old fashioned way.
On a recent visit we learned that training was supreme importance for Leatherwood, and has a two day program where he empowers employees through his personal life coach. It is this treatment that nets a amiable employee and extremely low turn over.
Then there is the barbecue. Continue reading
Filed under BBQ, beer, Steven Doyle
by Steven Doyle
Mark Zuckerberg, founder and CEO of Facebook, invited about 100,000 people to his back yard in Palo Alto, California for a BBQ. You were invited if you happened to be on Facebook Sunday afternoon.
The BBQ was virtual, but a bit entertaining none the less. There were at least a few people extremely excited to see Mark’s live feed on Facebook. Namely the brands of grills and smokers he uses on a regular basis who got a huge plug, and a certain BBQ Sauce brand that will no doubt be emptied from shelves across the county, and ordered from around the world. Continue reading
by Steven Doyle
Our time at the Texas State Fair has been filled with laughter, music, beer and food. Plenty of food as a matter of fact. How the State Fair became synonymous with all things on a stick and fried is stuff of legend, but the holy grail of all things fried is undoubtedly the corn dog. Continue reading
Filed under BBQ, beer, Burgers, Chocolate, Corny Dog, Crave, Fried Food, fun with food, PETA, State Fair of Texas, Steven Doyle
