Tag Archives: Brisket

by Steven Doyle | May 15, 2014 · 11:18 am

Grilling Properly With Doug Pickering

by 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 →

Pecan Lodge Served Their Last Brisket at the Dallas Farmers Market

pecan lodge by Steven Doyle photos by Bryan Coonrod

The owners of Pecan Lodge, Justin and Diane Fourton, have been blessed. In 2010 they decided to leave their corporate jobs to take on their first restaurant and took up digs in Shed #2 at the Dallas Farmers Market. The plan was to recreate the same solid BBQ that Justin grew up on in Abilene, and mix in some terrific sides and fried chicken straight from Diane’s family table. It was slow going at first even though Justin was blazing a trail and highhandedly resurrected the Dallas BBQ scene. The love and expertise in which Justin throws down his succulent brisket, meaty ribs, and heavily sought after burnt ends is legend unto itself.

It probably didn’t seem like an over night success for the Fourton’s. In the beginning the foot traffic was not the same as it is today at the downtown farmers market. That all came after a few key television appearances, specifically on the Food Network’s Guy Fieri circus, Diners, Drive-Ins, and Dives. Although Fieri is abrasive, his audience is loyal and soon queued up around the building for a taste of what the Fourton’s knew to be the best BBQ around. And it is. Continue reading →

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Tagged as BBQ, Brisket, Dallas, Dallas Farmers Market, Deep Ellum, Diane and Justin Fourton, Hor Mess, Pecan Lodge, Ribs, What to do in Dallas

by Steven Doyle | March 13, 2014 · 2:24 pm

Eat Me: Burnt Ends At Work

by Steven Doyle

Only sold once a week, the burnt ends at Work in Deep Ellum are well worth waiting for. Sold only on Thursdays at the restaurant, you can also find some silken brisket every day of the week. If you should decide to brave the lines for the burnt ends, know that they sell quickly, and you may wish to be first in line when the restaurant opens. Best bet for acquiring the burnt ends? Become best friends with pitmaster, Doug Pickering. Continue reading →

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Tagged as BBQ, Brisket, Burnt ends, Deep Ellum, Doug Pickering, Work

by Steven Doyle | February 11, 2014 · 10:22 am

Pecan Lodge Begins Construction In Deep Ellum

pecan lodge by Steven Doyle

Most of the barbecue loving public in Dallas knows some of the very best exists in the Dallas Farmers Market where you most often must wait in line for several hours to procure the lush brisket and very meaty ribs. It is time well spent communing with fellow passengers on the path to enlightenment. Pecan Lodge is a religious experience. With the new updates and additions planned with a blueprint takeoff service Pecan Lodge will be sorely missed, but the space should still hold some interest.

Word has spread like wildfire that Pecan Lodge is moving into new digs at 2702 Main Street in Deep Ellum. This has two very far reaching effects. First, you will no longer be waiting in line for barbecue (we assume). The new larger space will house far more than just slices of savory brisket, fried chicken and that giant haunch of pulled pork infused sweet potato, the Hot Mess. You will be allowed a beer or cocktail with your ‘cue, and there will be event space for those unruly holiday parties. And the menu will stretch its culinary legs and offer much more than the standard Pecan Lodge fare. Continue reading →

Work Bar and Grill Works For Me

by Steven Doyle

BBQ is always a source of consternation. Opinions on the perfect rack of ribs or slice of Texas brisket will always weigh heavy for those that love the smoked meats. There is certainly room for everyone in the BBQ field or we would not see the sad chains that dot the dining landscape. That said, I found a wonderful example of brisket last night in Deep Ellum at Work, which has been in business for the past six months. There I met up with managing partner, Shea Comer and pitmaster Doug Pickering.

For Comer, this is his first restaurant. He previously held posts at various restaurants and taverns, usually behind the bar. Like most in the business, Comer had a hankering for a restaurant of his very own. This is where it gets interesting. Comer met up with his new partners who were just looking to own a bar when he suggested a they do both food and booze. Work was born. Continue reading →

Beer, Bourbon and Brisket Festival September 28

by Steven Doyle

Jack FM just announced the inaugural Beer, Bourbon & Brisket Festival which will be held Saturday, Sept. 28 from 5 p.m. to 11 p.m. at Panther Island Pavilion, 395 Purcey St.

The event is BYOT (Bring Your Own Tube), for cooling off in the river while sampling BBQ. Vendors will include Daddy Rex’s Twisted BBQ, Holmes Smokehouse, North Main BBQ, Smokey’s BBQ, Robust Energy Drink, Unpredictable Snow Cones and Sam Adams.

The craft beer and bourbon tasting tent will feature beer sampling by Samuel Adams, Deep Ellum Brewing Company, Community Beer Company, Lakewood Brewing Company, Mendocino Brewing Company and Woodchuck Hard Cider. Spirit samples will include Angels’ Envy Kentucky Bourbon, Forty Creek Whiskey and Texas Silver Star Whiskey. Continue reading →

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Tagged as Barbecue, beer, Bourbon, Brisket, Fort Worth, Jack FM, North Main BBQ, Panther Island Pavillion

by Steven Doyle | July 12, 2013 · 12:59 pm

Katy Trail’s BBQ Business Is Growing At An Amazing Rate

by Steven Doyle

One of the most underrated spots in Dallas for barbecue is at the Katy Trail Ice House. They are quite literally going through hundreds of pounds of turkey, ribs, brisket and sausages each week with Eduardo Flores sitting as pitmaster each weekend. That’s right, the barbecue was originally set up to ease the mad rush of food orders on the weekends, but with Flores at the smoker the ‘cue has taken off on its own and is always a sellout by early Sunday afternoon.

“We smoke the brisket for about 18 hours, we do the ribs for 12 hours, turkey 12 hours, and we do sausages and chicken as well,” said Flores during a recent interview. Continue reading →

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Tagged as BBQ, Brisket, Dallas, Eduardo Flores, Katy Trail Ice House, Plano