Tag Archives: Brisket

Eat Me: Mia’s Tex Mex Brisket Tacos

miasby Steven Doyle

Mia Enriquez is one happy gal and she makes what most consider the best brisket tacos in Dallas at her namesake restaurant, Mia’s Tex Mex located on Lemmon Avenue in Dallas. What she also makes is one hell of a great brisket enchilada. When visiting Dallas most tourists make a beeline to Mia’s and join the locals as we sup on amazing Tex-Mex.

Other crave favorites include pinto bean soup, tamales, and beef chile rellenos. The rellenos are particularly delicious and top as some of our very favorite in the Dallas area.  Continue reading

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Ten50 BBQ Smoking on Three Years

ten3by 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

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Cadillac Smoker Only $1600 in Garland

smokerby Steven Doyle

North Texas has become a major leader in the ways of BBQ. There is that giant list that Texas Monthly publishes, this year with much controversy. Who has the best in DFW? The answer is most likely which way the wind blows on a particular day. We do great BBQ.  Continue reading

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Joe Riscky To Be Featured At Camp Brisket

campbrisket

Camp Brisket is a joint venture between Foodways Texas and the Meat Science Section of the Department of Animal Science at Texas A&M University that explores all facets of the centerpiece of Texas Barbecue, the beef brisket. The camp is coordinated by meat science educators, Davey Griffin, Ray Riley, and Jeff Savell. The first camp was held in January, 2013 with subsequent camps held in January, 2014, January, 2015, and January, 2016.   Continue reading

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Eat Me: Black Forest Cake at The Swiss Pastry Shop

black-forestby Steven Doyle

For the uninitiated, there is something going on at The Swiss Pastry Shop  in Fort Worth you might want to know about. They make this insanely good Black Forest Cake that is the mainstay of the business. Entire countries would fall should they stop making this thing. It is so good that they build them in a myriad of sizes from a slice to six steps up to a full sheet pan full of Black Forest goodness.    Continue reading

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Hutchins BBQ Is Magically Delicious

DSC07578by Steven Doyle

We had a chance to check in and check out Hutchins BBQ located in McKinney, Texas recently with some pretty positive results.  In this world where BBQ can be an easy sell if you happen to have a smoker and a stacks of meat, perhaps with a kitschy name or theme.  Where the big chains fail is on delivery of the goods, and it is unfortunate that many follow their happily played tune.But we know better than all of this.

Hutchins is the real deal BBQ in a land of mediocre. They actually use prime meats, which almost seems like a wasted effort. If you slow cook even the worst cut of beef it will eventually relent to an edible plateau, but why risk it? This effort shines through not only with the brisket, which comes out of a day long bath of post oak and pecan wood smoke with a rich and juicy superior meatiness, but also with their baby back ribs.    Continue reading

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Eat Me: Lockhart Smokehouse Big Beef Rib

lockhartby Steven Doyle

Barbecue has to be one of the most satisfying meals a Texan could ever wish to enjoy. And nothing says barbecue like the big beef rib at Lockhart Smokehouse located in Oak Cliff (Bishop Arts) and downtown Plano. As the name would imply, it is big, it is bountiful and it is meaty.

Forget the holiday turkey, your table needs to be adorned with beefy ribs, brisket and whole smoked chickens (the latter at a bargain rate of a mere twelve bucks for an entire yard bird). Add an armload of meat-filled deviled eggs, smoked baked beans and some crunchy blue cheese slaw and you have a feast for the masses.   Continue reading

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