by Steven Doyle
Meshack’s Bar-Be-Que Shack is simply that. A shack in an industrial encampment of Garland that if anyone had placed the location in a business plan it would have been summarily rejected immediately. However, this long standing BBQ restaurant has succeeded without interior dining, long waits during peak hours, and otherwise some pretty delicious BBQ. That smell is not only pecan wood, it is the smell of success for owner Travis Mayes. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Ten50 BBQ in Richardson is about to celebrate three years of smoke later this summer after already going through a series of makeovers, most notably the bar which is in sprite condition with its long row of stools ready to BBQ and beer its guests.
General BBQ wisdom sets sites on the pork ribs at Ten50, where they serve tender St Louis style which carries more meat-to-bone ratio than say baby backs, but with the same luster and bite. Hickory is the wood of choice, but we did spot a stack of post oak which is known for its long burning flavorful hard smoke. Continue reading
Filed under Crave, 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
Pecan Lodge in Deep Ellum is now taking online orders for Super Bowl Sunday. Offerings include whole smoked briskets, racks of ribs, original smoked sausage links, macaroni and cheese and DIY slider pack which includes a trifecta of smoked meats, rolls, coleslaw and Pecan Lodge BBQ sauce ($36-$135). Continue reading
Filed under Crave, Steven Doyle
Tickets for the 7th Annual Meat Fight go on sale Tuesday, October 4th at 10 a.m. Be sure to set a reminder, as tickets for the meaty charity event sold out last year in under one hour.
Meat Fight is a Texas barbecue competition featuring 16 of Dallas’ best chefs, with 100% of tickets sales benefitting the National MS Society and people living with MS in our area. Last year’s event raised over $150,000. Continue reading
Filed under Crave, Meat Fight
by Steven Doyle
Heim Barbecue opened its brick and mortar doors in August of this year after enjoying a prodigious success in Fort Worth. Here you will find Travis and Emma Heim cranking out thousands of pounds of meat only to run out before demand has been fully met. This is the Texas barbecue dream. Continue reading
Filed under BBQ
by 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
Filed under Steven Doyle
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
Filed under Steven Doyle
