Tag Archives: BBQ

Ferris Wheelers Partners with Brotherhood for the Fallen to Host Fundraiser for the Dallas Five

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July 7, 2016 was a tragic day in Dallas history, when five of the city’s finest were killed in the line of duty during an ambush.

On Saturday, July 7, from 7 p.m. to midnightFerris Wheelers Backyard & BBQ is partnering with Brotherhood for the Fallen (BFTF) to host a fundraising event to honor the memory of the fallen officers.

During the event, the Dallas Police Choir will sing the national anthem, while the Dallas Police Honor Guard conducts a Presentation of the Colors. Bagpipers from the Fort Worth Police Department will also be present during the memorial program.

In addition, Dallas native Ryan Berg and award-winning guitarist Mike “Junior” Clark will perform live throughout the night and Ferris Wheelers will host a silent auction to help BFTF reach their 2018 goal of $100,000. All of the donations, ticket and table sponsorship sales will also benefit BFTF.

The Brotherhood’s primary mission is to send at least two uniformed Dallas police officers to the funerals of police officers killed by felonious acts across the nation. BFTF organizes and pays for the officers’ travel arrangements and provides a financial gift to the family of the fallen officer.

Dallas was introduced to the Brotherhood when the existing chapters sent over 75 officers to the funerals of the Dallas Five. After roy@experiencing the impact of their mission first-hand, Dallas officers felt strongly to serve other departments and families of fallen officers in the same manner. As a result, the Dallas chapter of BFTF began in the summer of 2016.

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Guests will be treated to complimentary valet upon arrival. Tickets will be available for purchase at the door. A $10 ticket (donation) includes one BFTF souvenir drinking cup, a $40 ticket includes one BFTF souvenir drinking cup and one dinner plate. Table sponsorships are also available. For more information on how to sponsor a table, email 

Located at 1950 Market Center Blvd. in the Design District, Ferris Wheelers is where locals and visitors alike can grab some unforgettable BBQ while enjoying Texas-inspired cocktails, craft brews and live music performed by local and national artists outside on the 7,000-square-foot patio. In between sets, take a ride on the Ferris wheel or challenge a friend to a game of Jenga, bags, washers or hook & ring.

Ferris Wheelers’ menu features Texas staples such as brisket, ribs, house-made sausage, honey-brined smoked turkey breast and Carolina-style pork shoulder. The southern-influenced sides include smoked BBQ beans, smoked green beans, BBQ mac & cheese, jalapeño bacon cole slaw and southwestern potato salad.

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Goat Yoga and BBQ at Ferris Wheelers

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On Memorial Day, Ferris Wheelers is hosting Happy Goat Yoga at 10 a.m. and the goats are bringing a very special furry friend! It’s a surprise that you don’t want to miss! Exercise, animals and positive people are all recommended to relieve stress, anxiety and depression. Ferris will have them all – the perfect cure for a chaotic week. Continue reading

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Tim Love’s Ultimate Guide to Ribs

ribsby Kate Krader

It’s easier than ever to fake your way through a summertime cookout. You’ve heard about the test tube burger; you had to, it cost $33,000. Meanwhile, sales of alternative meat products, like faux hot dogs, continue to rise (to more than $550 million last year). The one cookout staple that doesn’t easily lend itself to veganism is ribs. So, before someone comes up with a test tube version, let’s shout out epic pork and beef ribs around the country.

Texas star chef Tim Love, whose restaurants include the Lonesome Dove Western Bistro and Love Shack, happens to be a ribs expert. He kindly provided a list of his favorite ribs spots—both pork and beef. Believe it or not, he’s got his eyes wide open enough to find a go-to place in Toronto.    Continue reading

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Be A Little Piggy At North Main Barbecue

nmb1by 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

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18th and Vine For KC BBQ Experience

18th1by Steven Doyle   photos by Melissa Aloof

It doesn’t seem all that long ago that 18th and Vine opened on Maple Avenue in an area that seems in constant state of construction across from the gowing old Parkland hospital (now a burgeoning office complex). This is just a few blocks from the Grapevine bar if that helps locate the restaurant on your mental map.

We visited 18th and Vine, operated by chef and restaurant power couple Scott and Gina Gottlich formerly of Bijoux and Second Floor fame. I adore this couple, not only for knowing how to run great restaurants, or the fury of talent (he a chef, she a sommelier), but for being a genuinely fantastic couple who also tend to their growing flock of a family.  Continue reading

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BBQ Tour Smokin’ Good

BBQBusDallasRVC-12_previewby Steven Doyle                   photos by Stephanie Tann

I hopped on a bus for a BBQ tour this week from the people at RVC Promotions, these are the same people who do multiple weekly pop up dinners and cooking classes with great chefs from around the DFW area. They are also doing a series of BBQ tours which have taken guests to the Hill Country and all points in Dallas and Fort Worth.  Continue reading

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Mike Anderson For Old School BBQ Expereince

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

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Filed under Bacon, BBQ, Beef, beer, Crave, Dallas, Steven Doyle