Were you one of the lucky people who were able to snatch up some Meat Fight tickets? I was. Pow! In your face, you people who didn’t get tickets! And, yes, media types have to buy tickets, too. That stingy Alice Laussade doesn’t give out any press passes. Something about 100 percent of ticket proceeds going to MS research. Whatever. Anyway, I thought I’d break down for you some numbers on this event:Full Story
Meat Fight is back. And the annual Texas barbecue competition, benefiting the National MS Society, is meatier than ever. This year’s event is billed as a “meat carnival” and will feature four teams — sixteen chefs total — competing for barbecue victory.Full Story
Take the men of Duck Dynasty, combine them with the hilarious duo of Stepbrothers, mix in a little flair from BBQ Pitmasters, and you get the faces behind longstanding restaurant Hutchins BBQ. Texas natives Tim Hutchins and Dustin Blackwell may not come from the same bloodline, but sit down with the two together and you can tell their brotherhood runs deep.Full Story
This unique mom-and-pop restaurant in Richardson serves take-out smoked meats and sides.Full Story
This guy knows his barbecue. Grab a thermometer and fire up your grill, because this recipe makes a fantastic roast.Full Story
Also the Readers’ Choice winner, Pecan Lodge knows what it’s doing. We can’t resist. The long line is inconsequential.Full Story
Texas likes to believe it’s the pioneer of the perfect ‘cue and since everything is better (or is it bigger?) in Texas then why not dedicate a whole week to our contribution to barbecue history? Texas Monthly and Shiner Beers are teaming together for what I believe is a match made in heaven to bring […]Full Story
Downtown Dallas Inc, and SONAR Management have teamed up to produce Smoked Dallas at Main St. Gardens on October 4, 2014. The event is a “deliciously curated music and BBQ festival.” Weird, I don’t see any Dallas barbecue spots on the list.Full Story
I shadowed owners Justin and Diane Fourton for 10 months to capture the drama behind the opening of their new restaurant in Deep Ellum.Full Story
Last night, Diane and Justin Fourton welcomed members of the local media and a few friends to the new Pecan Lodge in Deep Ellum. They won’t open to the public….., but we took notes and pictures and would like to share them with you.Full Story
Cattleack BBQ is on the Bad Names for Restaurants List even though it’s not really a restaurant. Once a take-out-only-on-Fridays barbecue outlet. it’s now a take-out-only-on-Thursdays-and-Fridays-barbecue outlet.Full Story
Diane and Justin Fourton have been working their butts off to get their new location of Pecan Lodge up and running. The next era of Pecan Lodge will begin sometime in late May at 2702 Main Street in Deep Ellum.Full Story
Looks like Tim Hutchins and co-pitmaster Dustin Blackwell of Hutchins BBQ in McKinney have opened a second location in Frisco. Kinda sorta.Full Story
Here’s a funny story that hit my inbox this morning.
Orbit, as you know, makes gum. The head-head-tippy-top food scientist of the company is a guy named Henry O’Brien, who lives in Peoria, IL (where Wrigley is based). But he’s actually from Dallas.
I know. Mind explosion. Or can we say, BBQ explosion?Full Story
Ever since Matthew Shelley joined our little SideDish team two years ago, the photography on our site has gotten exponentially better. Remember those days when all our photos were fuzzy and terrible? You could barely make out a brisket from a sausage.Full Story
Christopher Zielke, Christopher Jeffers, Tim Byres, the Three Amigos behind Smoke, will open a second location of the popular restaurant in Plano in late 2014.Full Story
Looking for a funky place to get married? Jack Perkins, co-owner of The Slow Bone, is now an ordained minister and will perform ceremonies at his restaurant.Full Story
Get hefty helpings of manly meals at Richard Rawlings’ new venture.Full Story
Ten 50 BBQ will open in Richardson, the Love Shack is hiring, and a little girl dies from drinking too much grape soda.Full Story
Last week, I took a trip down barbecue lane with Matt Shelley and the BBQ Snob (aka Daniel Vaughn, Texas Monthly’s barbecue editor). I can’t even recall our conversation at Off the Bone Barbeque; I was so preoccupied with a beautiful container of cheese fries, loaded up with green onions, bacon, brisket, peppers, and all this other good, but bad-for-you stuff.
But the fried corn was by far the best part of the meal.Full Story