by Steven Doyle
Barbecue varies by region, with the four main styles named after their place of origin: Memphis, Tenn.; North Carolina; Kansas City; and Texas. Memphis is renowned for pulled pork-shoulder doused in sweet tomato-based sauce (eaten on its own or as a sandwich). North Carolina smokes the whole hog in a vinegar-based sauce. Kansas City natives prefers ribs cooked in a dry rub, and Texans … well, Texans dig beef. Continue reading
Filed under Crave, Steven Doyle
Tickets for Meat Fight go on sale Wednesday, October 2nd. Meat Fight is a Texas barbecue competition featuring 16 badass chefs, with 100% of tickets sales benefiting people living with MS nationwide. Last year’s event raised over $200,000 for the cause.
This year, the chefs competing for barbecue glory include Misti Norris of Petra and The Beast, David Uygur of Lucia, Anastacia Quinones-Pittman of José, Danyele McPherson of Hero by HGSply (who was also featured on Bravo’s Top Chef) and more. Plus, we’ll have the best pit masters in Texas here to judge be meats, including Miss Tootsie from Snow’s BBQ, Todd David from Cattleack BBQ, Tim Hutchins from Hutchins BBQ, plus Texas Monthly’s BBQ Editor, Daniel Vaughn, and our Chief Meateorologist, WFAA’s Pete Delkus. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Just around the corner from Rahr Brewery in Fort Worth you will discover a gem called Jesus BBQ. With a name such as Jesus in your title you are sure to elicit something close to ethereal smoked meats and surprisingly one of the better chicken fried steaks to be found in the area. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
A serious player in the Dallas BBQ business recently popped up with Doug Pickering at the helm. You may recall Pickering from Work in Deep Ellum where he plied his trade well serving up turkey, sausages briskets and ribs, all the BBQ staples, but he has upped his game tremendously at Ferris Wheelers Backyard & BBQ where beer, BBQ and a 50 foot Ferris Wheel are the main attractions. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
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
Filed under BBQ, beer, Crave, Dallas, Steven Doyle
by Steven Doyle
In the land of buffets we tend to stay clear, but there is one super hot spot you will wish to sample everything – and in abundance. BBQ can be difficult to monitor unless you have a steady stream of guests filing through, often waiting for the next slice of brisket to fall of onto the line, or a rack of ribs to be hacked into submission. North Main Barbecue stays very busy and for good reason, they have decent BBQ. Continue reading
Filed under Crave, Steven Doyle
burnt end shepherds pie
18th & Vine BBQ’s Chef/Partner Scott Gottlich of Fruition Hospitality, has added new items for a Spring menu refresh that are unexpected takes on classics.
Located at 4100 Maple Avenue, Gottlich with wife Gina, delivers a unique menu of traditional Kansas City barbeque, smoke inspired dishes and creative cocktails in a comfortable yet casually sophisticated environment for either lunch or dinner. Continue reading
Filed under Crave, Steven Doyle
