Tag Archives: Ribs

Meshack’s Bar-Be-Que is Smokin’

meshack1by 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

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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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Bone Daddy’s Barbecues The Breastaurant

DSC06216By 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

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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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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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