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Perhaps my headline is a tad overzealous, but boy I got so wound up yesterday at the press conference announcing the new line-up of food items to be served this season at the Rangers Ballpark in Arlington I could barely drive home. I wanted to stay, slip on a toga, and feast like a hedonistic Roman tart. But I digress.
Articles about BBQ
The Texas Rangers Will Win the World Series and The James Beard Award for Best New Restaurants
Executive Chef Cris "No H" Vasquez holds a Champion Dog. D.J. Pridemore eats the whole thing. (Photography by Micah Nunley)
I’ve already outlined how the Rangers will win the World Series. I’m now prepared to tell you how to plan your caloric intake when you attend a game. The Yu-Darvish moment of late yesterday took place as the Rangers food service management team—Shawn Mattox, Casey Rapp, Philip Wheatley, execuchef Cris Vazquez—revealed their heavy hitter: The Champion Dog ($26.00 with fries). It’s a 2-foot-long-all-beef hot dog topped with shredded cheese, sauteed onions, and chili. The Champion Dog, also sold as the Boomstick (Hi! Nellie!) in the general concessions area, is meant to satisfy four people. However, I watched an eating competition where D.J. Pridemore, a producer for 105.3-FM The Fan, ate a whole one all by himself. He smoked his opponent, the DMN’s Brandon Formby, who never saw the bun (made by Empire Baking Company) coming. Mr. Formby learned that baseball food, like baseball, is a now game of inches.
So Ranger food fans, here’s is news: Vandergriff Plaza (behind centerfield) has been renovated into a food court with FOUR new restaurants, Ryan’s Express 34, Smokehouse 557, Taqueria, and American Dog. They surround the bronze statute of Nolan Ryan. They’ve also added two smoking hot lounges, the Captain Morgan Club and the Batter’s Eye Club). The Kid’s Zone has been moved indoors (thank you) to the south end of the first floor. And the press box will feature sushi for the Japanese media.
Jump for Food Facts and Fun Pictures For Rangers Fans.
Who Meats Your BBQ Needs?
Lockhart's ribs (photo by Kevin Hunter Marple)
Imagine, for a minute, that you are the BBQ Snob leading Anthony Bourdain around the Big D. Where would you take him to get the best ‘cue? Who has the juiciest ribs and the best brisket? Honestly, which joint would change the No Reservations star’s opinion on the goodness of Texas barbeque?
We’re on Week Two of the Readers’ Choice poll for the Best Restaurants and Bars. Vote here once a day until March 23 to make Dallas a better restaurant city.
Anthony Bourdain Bows to BBQ Snob Daniel Vaughn: Texas Barbecue is Good
Some many caption possibilities; so little time. Daniel Vaughn and Anthony Bourdain in Austin.
I chatted with BBQ Snob Daniel blog “Full Custom Gospel BBQ” Vaughn late yesterday afternoon as he was making the drive back to Dallas from Austin. Vaughn was invited to Austin to film a No Reservations episode on barbecue. Last week, Vaughn and host Anthony Bourdain tested the fare at Franklin Barbecue in Austin. After the meal, Bourdain tweeted: “The indescribable awesomeness that is Franklin Barbecue” accompanied by a photo of the meats served at the holy ‘cue spot.
Yesterday, the brisket-breathed duo met up again at JMueller BBQ in South Austin. “I think I changed his mind about Texas barbecue,” said Vaughn. “He was blown away by the brisket at Franklin’s and the ribs at Mueller.”
I asked Vaughn if he knew how many times Bourdain had tried barbecue in Texas. “I’m not sure, but I remember seeing him [on No Reservations] eat at some place outside of Waco with Ted Nugent,” Vaughn said. “We spent a long time talking about what make Texas barbecue good and what makes it crappy. I think he has changed his mind and come around.” Apparently Bourdain’s top spot is Oklahoma Joe’s in KC. I guess we’ll find out who comes out on top next fall when the barbecue show featuring Daniel Vaughn will air.
Eat This Now: Kor-BQ in Plano
While the Korean-Mexican fusion concept is far from novel at this point, this doesn’t mean it is not every bit as delicious as it was when people were going absolutely batty over the idea of a Korean taco. Now that this multicultural mish-mashing seems to be slowing down a bit, perhaps it is safe for me to declare my personal favorite, an honor which I bestow upon Kor-BQ in Plano.
I first sampled Kor-BQ shortly after they opened in late 2010. At the time, whisperings of the taco fusion movement from the West Coast, particularly L.A.’s Kogi food truck, were just barely reaching the ears of North Texans. It was an exciting time for everyone, and I’m sure I was not the only taco lover excited to sample the intriguing flavor profiles of “East meets West.” Kor-BQ was the first of its kind to hit the Dallas area dining scene. Many others have followed, but I still find myself trekking up to Plano anytime I need to fulfill my cravings for a sweet and spicy Korean short rib taco.
No Reservations: Anthony Bourdain and BBQ Snob Daniel Vaughn Filming In Austin
Lunch at Franklin BBQ in Austin. Left to right: R. Nicholas McWhirter (Vaughn's photographer), David Hale Smith (Vaughn's agent), Tony Bourdain (iced tea?), Daniel Vaughn (self).
Daniel Vaughn, known to most of you as BBQ Snob and the man behind the blog “Full Custom Gospel BBQ”, is sitting at a table at Franklin Barbecue in Austin with Anthony Bourdain. Vaughn is filming a No Reservations episode on barbecue. Doubtless Vaughn has introduced Bourdain to the delicate terms–snot, smoke rings, sugar cookies–he uses to describe the delicacies of barbecue. Still waiting to hear Tony’s opinion of Texas barbecue. (Sitting pretty close there, Daniel!)
As Carol told you a couple of weeks ago, Bourdain’s Ecco publishing company has optioned Vaughn’s book-in-process, Prophets of Smoked Meat, a full-color tour of the best Texas barbeque joints he’s visited since he first got hooked on the ‘cue. Rock on BBQ Snob. Send us at least a text when you get your own show.
The Hole Thing: The Latest in Donut Decadence
(photo by Regina Peterman)
I’m not at all ashamed to profess my love for donuts. Some may label these decadent morsels of fried dough a “guilty pleasure,” but when I sink my eager teeth into the perfect donut, I feel no guilt at all, simply a euphoric rush of gustatory satisfaction which no other breakfast pastry can provide. Last year, I presented my list of the Best Donuts in Dallas, but since that time, we’ve seen some notable changes on the Dallas donut frontier. The beloved Hypnotic Donuts traded in their inconspicuous habitation of a pizza joint in North Dallas for a vibrant new shop in East Dallas. Other donut shops, such as Pookie’s Donuts on Lemmon Ave, who donut bombed D Magazine a few weeks ago, and Denton Square Donuts who I visited previously, are also getting in on the donut love currently wafting through the air around Dallas.
Jump for a hole lot more…
Salt Lick BBQ is Coming to DFW Airport
I can’t believe my eyes. According to its website, DFW’s Terminal A is getting some quality BBQ later this fall when Salt Lick opens inside the airport as part of the DFW Terminal Renewal and Improvement Program (TRIP). Looks like there’s no need to drive all the way out to Driftwood or Round Rock for those monster beef ribs that Bobby Flay once dubbed “The Best Thing I Ever Ate.”
Is anyone else as excited as I am???? This almost makes up for the fact that DFW doesn’t have free wi-fi.
Trinity Groves Report: First Restaurant in Restaurant Incubator Program is Approved
Trinity Groves: Shepard Fairey mural on the wall of Trinity Groves Headquarters (420 Singleton). Partners Larry “Butch” McGregor, Stuart Fitts, and Phil Romano. (photo by NN)
Yesterday, I was invited to lunch at Trinity Groves. I sat at a large table surrounded by the partners involved in the massive project and several members of the Food and Concept Advisory Committee. As one of the partners, Phil Romano, chewed my ear off with details, Mike Babb filled my plate with barbecue.
Babb is the first “graduate” of the Trinity Groves Restaurant Incubator program. In short, Trinity Groves is the 13-acre restaurant-retail-artist-and-entertainment development at the base of the west end of the Margaret Hunt Hill Bridge which developers Phil Romano, Stuart Fitts, and Larry “Butch” McGregor expect to be what Silicon Valley is to high tech or what Ghirardelli Square is to San Francisco.
Mike Babb and Phil Romano. (photo by NN)
As Romano eased back on his sales pitch, Babb told the story of how he ended up snagging the first restaurant to open in Trinity Groves. It’s a classic tale: Man with boring job loves to smoke meats on the weekends. He delivers it to church functions. Somebody at the function asks him to cater her daughter’s wedding. Someone at the wedding has to have Babb’s ‘cue for a family reunion. Babb loses his job and becomes a caterer. His friends love his barbecue and urge him to open a restaurant. Babb hasn’t a clue on what to do. Somehow he found Phil Romano. BAM!
“I love barbecue and the blues,” said Babb. “My place is going to be indoor and outdoor. It’s going into that space right over there.” He points toward a 2,500-square-foot space which is currently a hollowed-out purple building. The name of the restaurant hasn’t been finalized.
I was honored to be the first media person to taste the first “product” to come out of Trinity Groves. It wasn’t the best barbecue I’ve ever tasted but it was also cooked someplace else and delivered to the project offices in tin pans. The ribs were tender and the accompanying sauce was more sweet than hot. The cole slaw was the best part of the meal. Babb admits he’s still tweaking his banana pudding recipe. But that is what the incubator program is all about.
As the plates were cleared, Romano wound up for his next pitch: “We’re going to have a food center and entertainment zone. We’ll have a brewery [Four Corners Brewing], a 10,000-square foot cooking school, ice cream shop where we will put extra protein in the ice cream to make it healthier, a fish market bigger than Pikes [in Seattle] with a major player coming in to do it, an oyster bar, a butcher shop making sausages, a German market, a local cheese maker and I’ve already talked to Paula, a chocolatier, a South American florist, a coffee roaster, a baker. You’ll see artist galleries and designers, jazz clubs, belly dancers, and Luna tortilla is moving their tower here and we’re putting in a glass wall so you can watch. Real diversity.” (Yes, belly dancers. Remember, this is Phil Romano I’m talking to!)
Stay with me…
BBQ Snob Reports: Fancy Smoked Brisket in Dallas
Brisket sandwich at Jack Daniel's Saloon. Photo by Daniel Vaughn.
Slow-cooked brisket (sometimes “advertised” on menus as “smoked”) is trending in Dallas along with sweet potato tots and green chilies on anything. Last week the self-proclaimed BBQ Snob, Daniel Vaughn, policed a few fancy restaurants which claim to serve “smoked brisket.” He covers Texas Spice at the new Omni Convention Center, Jack Daniel’s Saloon, Holy Grail Pub, Torchy’s Taco, and the unpleasantly named Asador in the Renaissance Hotel. As usual, it’s a great read.
Bits & Bites: Things to Do and Chew in Dallas
Sigel’s Addison. Saturday, December 10 from 11AM to 3PM. Sigel’s Cheesemonger Teresa McGee and Brazos Valley Cheesmaker Marc Kuehl will be at Sigel’s-Addison to taste Marc’s award winning raw-milk cheeses. More below.
Slow Food Dallas and North Haven Gardens. This very cool partnership will present a series of classes for novices and experienced gardeners. Mark you calendars. Here’s the linky dink.
Urban Acres. Holiday Market 2011. Need creative gift ideas? Or just want something fun to do with friends and family this weekend? Please join us this Saturday, December 10th for a Holiday Artisan Marketplace at Urban Acres! We’ve invited our favorite local craft and food artisans to share their goods in our fun, community-based setting. Each artist will showcase handcrafted artwork or artisanal foods that we just know our Urban Acres friends will appreciate! Check out the vendors here!
Smoke Camp at Lockhart Smokehouse. Smoke like a pro after “Smoke Camp.” The pitmasters at Lockhart Smokehouse will share some trade secrets such as: choosing the right meat, dry rub vs. wet rub practices, smoking techniques, proper trimming and carving, plus the art of “Burnt Ends.” Class includes dinner, cold beer, and a t-shirt. “Smoke Camp” will be held Tuesday, January 17 from 6:30-8-30pm. Cost $75. Space is limited, so call us to make your reservation early. 214-944-5521.
White Rock Market. The 3rd Annual Holiday Market takes place on Saturday, December 10 from 9AM to 3PM at Green Spot Market in East Dallas. (702 N. Buckner Blvd. 2140797-4989) Music, local food and handicraft vendors galore. It’s free. Venodors listed below.
Nosh. Black Winter Truffles from Perigord are now at NOSH. Fresh Capelini or Risotto with shaved Black Winter Truffles $25!
Details. (more…)
Special Report: Off The Bone Barbeque
Barbecue is a “cuisine” that attracts a peculiarly conservative following. If an establishment chops rather than slices brisket, ‘Cue Heads are roll. The act of applying sauce on the meat rather than on the side is enough to cast the establishment out of consideration as a true Texas barbecue joint. This is a cuisine where preserving authenticity never means ossifying the status quo.
Enter Off The Bone Barbeque on Lamar just south of the Dallas Convention Center (no relation to the identically named establishment in Forest Hill, TX), which did both these things when it opened in 2009. That ruled them out of consideration for many serious “barbequefiles.” Maybe this reaction explains why they have mended their ways. Brisket can now be ordered sliced with sauce on the side. Not much else has changed. The brisket still goes into the pecan wood-fired smoker about 5pm and cooks until about 7am. The pork ribs are still baby back ribs (not the less expensive spare ribs). They cook for about five hours and are then wrapped in foil to cook for about one additional hour with a coating of sauce to resolve the flavors. The sausage is filled with beef and nothing else. The sides and the dessert are all made in house.
More. (more…)
Judges Pick the Best BBQ from Texas and Oklahoma! Now it’s Your Turn to Vote at The Red River BBQ Shootout
As I mentioned yesterday, several of us got together at the Dallas Chop House last night to judge some barbecue. The seven pitmasters (three from Oklahoma, four from Texas) got their smokers out to Main Street Garden early yesterday, pulled onto the Great Lawn (except for Big Daddy’s, whose 46-foot smoker was unable to fit on the lawn), and got to work. They were each given St. Louis-cut ribs and told to cook for five hungry judges.
We reaped the fruits of their labor last night. (We being Cathy Barber from the Dallas Morning News, Teresa Gubbins from Pegasus News, Robert Wilonsky from the Dallas Observer, and Dave Cathey from the Oklahoman.) We judged the ribs on texture, tenderness, appearance, and sauce. We judged the crust, the cut, the rub. We wondered if the ribs were too spicy. Too sweet? Was the fat cooked down? Was there too little fat? Did we like the pumpkin-y sauce? What about the hot sauce? How about that pickle? After about two hours and sampling 35 ribs apiece (don’t worry, we didn’t all of them), we were stuffed. And we’d made a decision.
The winners are all below. Go.
Sonny Bryan’s Smokehouse on Inwood Re-Opens Today at 11AM
Last week a small fire in two unattached storage sheds caused the temporary closing of the original location of Sonny Bryan’s Smokehouse on Inwood Road. They re-open 11AM. On Wednesday, October 12, they will host a celebration with the Guns & Hoses Foundation of North Texas, a non-profit that the company has supported for years. From 11 AM to 8 PM, 25 percent of all sales that day at the Inwood location will be donated to the organization, which provides monetary support to families of fallen fire and police officers, and raises funds to benefit the youth of our community. In addition to the donation, Sonny Bryan’s Smokehouse will honor Dallas firefighters from Fire Station 47 with a lunch and an official plaque made from door knobs that were removed from the Inwood restaurant when firefighters responded to the September 27 fire.
Red River BBQ Shootout
October is my favorite month for many reasons. But the most important reason is what happens this Saturday: the Red River Rivalry (say that three times fast). While I’m preparing my down ’Horns symbol and getting my vocal chords ready for a lot of Boomer Sooner-ing, I’ve also been preparing my stomach. DRG Concepts, which is basically taking over downtown Dallas dining, and Downtown Dallas, which has a hand in just about every cool event that happens downtown, are getting together tonight and tomorrow for the Red River BBQ Shootout. Even if you’re not a Sooner or a Longhorn, you’re going to like what’s going to happen. Tonight, a few of us media types are going to judge barbecue from four Texas pitmasters and four Oklahoma pitmasters. We’ll pick the best barbecue joints from each state to go against each other tomorrow night at Main Street Garden. And here’s where you come in: you pick the winner and the receiver of the $1,000 prize. Show up at Main Street Garden sometime between 5 to 10 tomorrow and taste both dishes. Then choose who you think does barbecue the best. While you’re there, you’ll hear bands from both the states as well. Go here for more info. And while you’re doing that, I’m going to refresh myself with what makes good barbecue by reading this.
At this point, I have no idea who will win the barbecue contest. But I do know who will win Saturday’s game—Boomer!
Fire at Sonny Bryan’s Smokehouse On Inwood Road in Dallas
From Sonny Bryan’s: Last night at approximately 11:00PM, a small fire broke out in two unattached storage sheds behind the main building at the original location of Sonny Bryan’s Smokehouse on Inwood Road.The Dallas Fire Department was able to put out the fire before it spread, but the two side doors to the restaurant were damaged in order to allow firefighters access to the building to ensure no one was inside. No staff or customers were present, and no injuries were sustained by responders. The fire is still under investigation. The restaurant is currently closed, but management anticipates being open again for business this weekend. Sonny Bryan’s Smokehouse will continue to keep the public posted via the restaurant’s Facebook page .
CBS Most Valuable Blogger Winners Announced
Congratulations Feastcraft for gathering the most votes and to Daniel Vaughn’s Full Custom Gospel BBQ for winning Editor’s Pick. All of the winners are here.
DRG Concepts and Downtown Dallas Inc. Announce Texas/OU Weekend Barbecue Blowout
Here’s another great reason to head downtown during Texas/OU weekend: the folks at DRG (Dallas Chop House, Wild Salsa, Dallas Fish Market) and Downtown Dallas Inc. have teamed up to create the Texas/OU Red River Barbecue Shootout. What is the Red River Barbecue Shootout, you ask? It’s a competition between four pitmasters from Oklahoma and four from Texas on one night followed by a rocking party the next. The dudes doing the cooking are:
TEXAS OKLAHOMA
Kent Black Keith Jennison
Black’s – Lockhart Elmer’s – Tulsa
Joe Duncan Charles Smith
Baker’s Ribs – Dallas Leo’s BBQ - Oklahoma City
Kelly Duncan Jev Vandegrift
Big Daddy’s – Lavon Van’s Pig Stand – Shawnee
Cliff Payne Joe Wells
Cousin’s – Fort Worth Smokin’ Joe’s Rib Ranch and RV Park – Davis
The competition will take place on October 6. Pitmasters will be cooking their signature St. Louis pork ribs and sauces all day in Downtown’s Main Street Garden (St. Paul and Main Street) for a 7 p.m. special private judging by a panel of food experts, sports industry members, and community leaders. From this “blind” judging (where judges will not know who cooked what recipe and judge only on food) , two winners, one from Oklahoma and one from Texas will be selected. (The panel of judges will be announced in advance of October 6.)
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SideDish is a food-related discussion among editors at D Magazine about the Dallas-Fort Worth dining scene -- everything from good meals to bad service, kitchen gossip to restaurant news, chefs' secrets to culinary trends. Bon appetit.
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This Little Piggy Went Downtown
Oh yeah, it's for real.
We’re suckers for any press release that contains the following sentences:
It seems a couple well-intentioned entrepreneurs have teamed up with J&D’s Foods to create a little something they’re calling baconlube—the world’s first bacon-flavored, water-based, American-made, personal lubricant.
Billing itself as the “gold standard of meat-flavored massage oils” (natch) baconlube, they say, is like the McRib of sex: it’s delicious, makes men crazy, is here for a limited time, and is in short supply.
If you’re thinking “stocking stuffer!” (let’s stay on track here), we’re right behind you. But the boys only made 3,000 bottles of this pork-flavored nectar. It hit the interwebs yesterday at www.baconlube.com. How much, you ask, for a product that promises such a satisfying holiday season? Only $11.99.
you know you want more. jump for it… (more…)