by Deborah Wilson
Walking along Henderson Avenue you can’t help but see the “new”. Every restaurant is neon and shiny with $14 cocktails and a DJ on the weekends to keep things exciting. It’s easy to miss some of the hidden gems, but one gem of a restaurant in particular has managed to keep the locals coming since 1941. Continue reading
by 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
by Steven Doyle
Meshack’s Bar-Be-Que Shack is simply that. A shack in an industrial encampment of Garland that if anyone had placed the location in a business plan it would have been summarily rejected immediately. However, this long standing BBQ restaurant has succeeded without interior dining, long waits during peak hours, and otherwise some pretty delicious BBQ. That smell is not only pecan wood, it is the smell of success for owner Travis Mayes. Continue reading
by 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
by 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
By Steven Doyle
When Mike Leatherwood opened his first Bone Daddy’s House of Smoke in Dallas he wasn’t looking at operating a breastaurant, but somehow along the way he was lumped into that category. He had an all female waitstaff wearing skimpy clothing, so technically that would throw him into the company of Hooters. Interesting enough, the gimmick was to be temporary while he perfected the Addison-based business. More recently Leatherwood re-engineered the uniforms to be more tailored and less revealing. What is left is some really good barbecue, hand-made the old fashioned way.
On a recent visit we learned that training was supreme importance for Leatherwood, and has a two day program where he empowers employees through his personal life coach. It is this treatment that nets a amiable employee and extremely low turn over.
Then there is the barbecue. Continue reading