Remember when we were all sad about Pecan Lodge leaving the Dallas Farmers Market? It’s hard to give a shit about that when you’re sitting out on their patio, while a live band plays, a cold beer sweats in your palm and the smell of rendered fat and smoke waft...
more
Monthly Archives: March 2015
The Fourtons’ narrative is remarkable, but it’s not the only one with a personal touch in the Dallas barbecue revival. The restaurants’ stories make a Dallas barbecue tour more entertaining, as well as delicious. Click here to read more....
more
What it is: A succulent cut of beef smoked over a wood fire until the sugars in the meat crystalize to form a crispy, black crust. Texas brisket is the cornerstone of Texas BBQ. This is the stuff last meals are made of. Click here to read more....
more
There has been a lot of talk about BBQ lately in Dallas; it seems everyone who didn’t open upscale burger joints in the past couple of years are now opening barbecue joints. And along with each new spot come droves of rabid fans who love or hate it. Click here...
more