We often receive notes from readers dropping praises of their favorite BBQ haunts across the city where BBQ generally sleeps once the days brisket has been sold out at 1pm. However, for today, we bring you a spot that doesn’t sleep easily when there’s ribs to be smoked. Continue reading
Category Archives: BBQ
It’s a Great Day for Hutchins BBQ
by Jay Hoffman
For those of you with a hankering for BBQ we have a terrific spot in mind today. I am going to give you some insight into Hutchins BBQ, which you may or may not have thought about before.
Hutchins BBQ was started in 1978 and named for Roy Hutchins. Roy has three sons Trey, Tim, and Wes. They operate three locations, McKinney and Frisco. The sons run the day-to-day business. The locations have staff 24/7 that include the Pit Crews and or Wood Burners, who keep all the meats cooked to perfection. The Wood Burners use Post Oak and Pecan mixture.
Continue readingFiled under BBQ, Dallas, Jay Hoffman
Texas Monthly’s BBQ Fest is coming to DFW for the first time
Due to COVID-19, Texas Monthly is putting a virtual spin on its 11th annual BBQ Fest with a weeklong festival event, BBQ Fest: Backyard Edition, from Oct. 24 to Nov. 1. Attracting more than 35 of the state’s top pitmasters and 4,000 attendees to Austin last year, this is the first time the Texas Monthly staple event will be hosted virtually and statewide over a nine-day period.
Continue readingFiled under BBQ, Steven Doyle
2019 Crave Grill Guide and Reviews
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
Hey Grandpa, What’s For Supper?
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