Tag Archives: Brisket

by | July 7, 2017 · 1:12 pm

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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by | July 5, 2017 · 9:07 am

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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by | January 2, 2017 · 12:58 pm

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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by | December 16, 2015 · 1:49 pm

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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by | April 2, 2015 · 1:05 pm

Eat Me: Everything at Pecan Lodge

DSC03611by Steven Doyle

Writing about Pecan Lodge has sort of become this low hanging fruit. Everyone knows it is some of the world’s best BBQ. The Hot Mess isn’t so much messy as it it sublime with it’s pulled pork goodness perched on top of a giant sweet potato. The brisket is superb, and you should always ask for fatty pieces because those are simply the best.

The ribs at Pecan Lodge are huge and meaty, especially when they switched over to spare ribs. If you want a giant haunch of meat, the beef ribs weigh as much as a small child and are as tender as anything you will ever put in your mouth. And the house-made sausages are not to be missed, especially the jalapeno version.

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by | February 18, 2015 · 10:19 am

Henderson Ave Country Club is Smoking Hot

hacc3by Steven Doyle

Henderson Avenue Country Club seems to have it all. Craft cocktails, creative, savory provisions, live music, and sports are all part of the plan. Reminiscent of Nashville’s Broadway Avenue Honky Tonk’s, the Country Club is upscale, with a bit of sawdust on the floor. The patio, which opens to the venue, giving it a much larger feel, is ideal for watching the comings and goings of Henderson Avenue’s diverse crowds. The venue is located a short walking distance from its popular sister bar, Henderson Tap House, and neighbors Capitol Pub and J. Black’s.

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by | January 7, 2015 · 4:44 pm

Two Opportunities To Attend Lockhart’s Smoke Camp In January

lockhartby Steven Doyle

There is nothing that screams Texas more than a fine plate of post oak smoked brisket, and one of the best places to find this is at Lockhart Smokehouse. They have two location, the original in Bishop Arts, and the newest location in Plano. Whereas we love checking into Lockhart for savory meats and terrific sides, it would be fun to attempt a recreation at home. You’re in luck. They are offering special classes at their Smoke Camp, a hands on dinner that imparts instruction from the bearded guys at Lockhart.   Continue reading →

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by | May 15, 2014 · 11:18 am

Grilling Properly With Doug Pickering

DSC01825by Steven Doyle

Last evening pitmaster Doug Pickering invited a group of guests into his Highland Park home for his very first bbq class. You recall Pickering from his stint at WORK. He appeared to be an overnight sensation, but has worked years at his craft perfecting his delicious take on ‘cue. Last evening Doug was joined by his long time friend and chef Scott Townend, formerly at Village Kitchen, but has a glorious resume working with some of the best chefs this country has to offer. What a delight to work hands on with these two talents. The pair have been collaborating on catering as of late, and have been invited into some pretty amazing homes recently to perform their duties in a big way.    Continue reading →

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