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
This weekend, Austin had a lot going for it: sunny, 60-degree weather, special beef ribs made by Franklin’s Barbecue, and a surprise visit to Austin’s favorite meat joint by Jimmy Kimmel and his sidekick Guillermo. My first trip to Franklin’s this past Saturday was topped by a sighting of the talk show duo, who rolled up in a longhorn-studded convertible. They greeted everyone in line, walked inside, and chowed down on barbecue.Full Story
As much as it may confuse you, I suggest you go to Work Bar & Grill at 2618 Elm Street after you finish work today. As insufficiently humorous as that opener may be, it’s all I have today after the meat mountain I climbed and fell from last night. My ankles are swollen, my thighs are bursting through my spanks, and I don’t know which Power Ranger I want to be anymore. The existential angst is killing me. Work opened in Deep Ellum last May, so I have to ask… Why didn’t anyone tell me about this place sooner? The space is a rustic, industrial warehouse with lots of room to get weird. The working-class, brick appeal exudes a gritty, sports-bar-cool with plenty of seating and flat screens. There are a few arcade games, a stretch-limo-length bar to cozy up to, and a jukebox that hates me. I only say that because when left to its own decisions, that mother-lover played a horrendous line-up of junk-pop and honky-tonk filth. A few decent tracks were peppered in, but it’s best to take over and control it if you can. Off the box we go.Full Story
Cattleack BBQ in North Dallas offers take-out only barbecue. Have you been?Full Story
Brian Bergersen, managing partner of the Farmers Market ownership, just sent me a statement. “We will miss our Pecan Lodge friends, Diane and Justin Fourton and their staff, as well as their delicious barbeque and wish them well in their new location,” Bergersen says. “They’ll still see us often at lunch time.” Bergersen and company […]Full Story