I’ve known Randy since I was in elementary school.  He and my sister are the same age, graduated high school together at H.P.  His dad’s business was a big used car lot on Ross Avenue.  People of a certain age no doubt remember the big yellow sign: Goss On Ross, Your Tradin’ Hoss.”  Goss and a couple of other Highland Park boys headed to Austin and UT after high school and soon opened their first barbecue place west of town.  It was a home run from the start….had live music in the early years, too.

More details here. And here. Our thoughts go out to the Goss family. I grew up listening to Randy’s father, Gene Goss, sell cars on TV. (h/t JW)

The beef rib at Smoke. (photo by Kevin Marple)

Several people have asked why we didn’t include Smoke at the Belmont Hotel in Dallas in our top barbecue joints in Dallas. Well, let me be direct—Smoke is not about barbecue.

Daniel Vaughn takes no prisoners.

I’ve spent the better part of today with Daniel “The BBQ Snob” Vaughn. We are producing a video with Daniel looking over Kevin Marple’s photographs that didn’t get printed in the magazine and talking about barbecue. Of course we at some too. Anywhoo, as you can imagine, Mr. BBQ Snob is getting a pretty big head on his shoulders now that he is the local expert on the subject. He asked me to relay this challenge to you. Here goes:

The BBQ Challenge

E-V-E-R-Y barbeque joint in DFW. That is my claim, with a few caveats. The baked ribs at Texas Roadhouse do not count, nor do multiple locations of chain barbecue, but if they can legitimately be called a BBQ joint, and they’re located in DFW, then I have paid them a visit. If anyone out there can come up with a legitimate joint that I have missed, I will join you for dinner there, and I’ll pay. To help weed out repeats, my blog and my map are at your disposal. Now bring it on.

Cheeky isn’t he?

The Horseshoe at Off the Bone.

Fellow D Magazine staffer Rhonda Reinhart read our cover story on The Best Barbecue in Dallas and cruised out to Off the Bone. She files this report.

When I realized I had gotten the last of the ribs at Off the Bone BBQ in Forest Hill on Saturday night, I almost felt bad. Then I took my first bite. Oh, my goodness gracious. These things were so magnificent, gluttony beat out guilt even as I watched disappointed patron after disappointed patron get the woeful news.

It was about 6 pm by the time I got there, and it was right around then that the kitchen began to inform the dining room that not only were the ribs gone, but so was the sausage and the chicken and possibly some other meats. I’m really not sure. I was so hungry (I hadn’t eaten all day in anticipation of my barbecue road trip) and nervous (what if I didn’t get my ribs?!?) that I really couldn’t focus. I heard the pit master say they “got hit hard” earlier in the day, and I started to sweat some more.

Then, my Horseshoe arrived. This gargantuan baked potato comes stuffed with chopped beef, sour cream, shredded cheese, chives, and bacon and is cradled on its sides by three of the tastiest pork ribs my taste buds have ever had the pleasure of tasting. There’s sauce on the table, but you don’t need it. The meat on these bones is just right just the way it is.

And the potato? Heavy, massive, stuffed to the gills. Did I mention heavy? Owner Marilyn came by as I was working my way through the potato beast, and she had just one thing to say: “I hope you don’t have anything to do later.” Well, Marilyn, I did have some plans, but I’m glad I ate the Horseshoe instead.

Over the next few weeks, Daniel Vaughn, the BBQ Snob, will post some of his thoughts here on SideDish. Feel free to ask him questions or question his picks. Ladies and gentlemen, and I use the terms loosely, Mr. BBQ Snob.

Only Sixteen?

When we first discussed doing a “Best of BBQ” list, D Magazine of course wanted to know if we could do the list with just joints in Dallas. Knowing that would make for a very short article, I proposed that we expand it to the greater DFW area. Any true ‘cue geek will travel for great barbecue, so I wasn’t shy about listing joints as far as Red Oak since I know Randy’s has the goods, but getting any deeper than 16 could have meant a watered down line-up. To whittle down the list, I started with all of the posts on my blog, Full Custom Gospel Barbecue, that related to places in the area to determine which places that had visited showed promise. Then it was time to buckle down and research every remaining joint I could find in DFW. This wasn’t some review of other “Best Of” lists, we’re talking scouring phone books for obscure spots.

Jump, please.I went to as many as possible, and returned to those that showed promise so that I could gauge their consistency. Once I had the final list, I made sure to make one more visit to each for final rankings. Simply put, even with four visits to Off the Bone, a substandard morsel of smoked meat never entered this pie hole. That’s what put them at the top.  Sure, the list is skewed towards joints that use all-wood smokers, but the rankings were all based on the taste of the meat, and those that used gas-fired smokers generally turned out inferior smoked protein. I had my fair share of potato salad and fried okra, but the meat was the important part here, and nobody’s cobbler, no matter how good, helped break any ties. Many miles, dollars, and Tums later, I was satisfied enough in my research to rank them #1 to #16.

The magazine with Vaughn’s barbecue list, with gorgeous photos by Kevin Marple,  is on newsstands today. It’s also online. Read it and let’s discuss.

Marilyn and Eddie Brown from Off The Bone. (Kevin Marple)

The “Horseshoe” at Off the Bone. (Kevin Marple)

Ribs. (Kevin Marple)

Check out more of Kevin Marple’s Off the Bone photos.

(Don’t you want to flip the D up and get a look at this dude?)

Our February issue hits the newsstands tomorrow but the web team is busy getting the cover story, “The Best Barbecue in Dallas”, uploaded to our website. Hopefully later today. The feature is written by Daniel Vaughn, the self-described BBQ Snob, and a fanatic who charts his barbecue discoveries on his Full Custom Gospel BBQ. So far he has reviewed 249 joints and has 17 more in the works.  He also tells me: “As of last evening, I have officially visited every joint in DFW that I am aware of, excluding multiple chain locations. I need a salad.”

We asked Mr. BBQ Snob to narrow his favorites down to 16. The proposal was tortuous for him. Today, we will reveal his top spot and announce the winner of our Guess the Top Spot contest.  Daniel will be joining us here and we look forward to many SideDish discussions on barbecue. Salads are for sissies.

UPDATE:  Hint: I should have said in and around Dallas.

Would you buy lunch from this truck?

We’ve talked about street food trucks before but I’d really like to get your opinion on whether or not they would work in Dallas. Here is a link to some that are running around Manhattan. Basically a  hopefully funky catering truck tweets their time and location so you know when they are in your area. Now that I am working downtown, I can see how a street food truck zooming around down here might make sense (cents?). Outside of downtown?  I’m not so sure. Big Gay Ice Cream Truck?  Yes, please. Rickshaw Dumpling Truck? You bet.  Maximus/Minimus? Puhleeese! Now, how can we get this rolling in Dallas?

BTW, has anyone been to Rick’s Chop House in McKinney? I’ve heard nothing but great things.

Dotty Griffith Ranches Up!

Just when you think the going is tough, the toughest open a catering company. As a recovering caterer, I identify with the “need to cater.” It makes people happy. It makes you happy to make people happy. Catering is an affliction, an addiction that should not be exposed to rookies or people without strong resolve.

Which brings me to the veterans behind Cobb Switch BBQ in Carrollton: Blair Black, Janet and Phil Cobb, and switch hitter, former DMN critic, Dotty Griffith. These people have schlepped a few meals to various locations. So, without further ado, the envelope with the press release please:

Jump. (Oh, and Kirk get out your red pencil!) Food delivery offered just in time for the football and Holiday seasons

WHAT: Following its successful opening, Cobb Switch BBQ in Carrolton is rolling out its catering program offering their restaurant’s signature dishes as well as holiday turkeys and game-day treats on the go.

The culinary minds behind Cobb Switch BBQ have created a holiday menu surrounding traditional holiday fare, turkey and ham. They will be slow smoking whole turkeys and ham of different sizes to accommodate any number of people for Thanksgiving and Christmas celebrations. Since no Holiday dinner would be complete without the sides, Cobb Switch BBQ will also stir up some seasonal favorites to impart a home cooked feel to a delivered meal.  Game-day favorites are also being offered as Cobb Switch BBQ goes mobile.  Their tasty sliders and sides will turn any traditional tailgate into a food free-for-all as guests fumble for more.

As the restaurant continues to see its success grow, Owner/General Manager Blair Black has set his sights on spreading the BBQ love all over the Metroplex.  Launching a catering division has been the vision of Black since Cobb Switch opened its doors in June of this year.  A native of Dallas, he is very eager to reach all of the DFW area, offering delivery and set-up to homes, businesses and other venues of choice. At the rate they are going, Cobb Switch BBQ is set to rapidly smoke the competition.

WHERE:  Cobb Switch BBQ
2625 Old Denton Road, Suite 700
(Northwest corner of President George Bush Turnpike)
Carrollton, TX
214.483.3600
*Call for Catering Menu and Availability

Please don’t sue me for using your cover art.

I’m stuck at home in my little glass house. I see a few pebbles on the floor and I think I will toss them.

I just scanned through the Dallas Observer’s 2009 Best of Dallas® Food list. It reminds me of that Who song. What is it, Kirk? Something about the new boss and the old boss? YAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAH! Bomp, bomp, bomp. YAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAH!

Dave Fairies, I have a quick question: Does the Observer repeat “Bests” if, when the next year rolls around, no one else  fills the category as “Better®?” (That’s mine, dude.)  This is a serious question and I ask it because I have to deal with the beast of ‘Bests” and understand the difficulty at uncovering them. So, Mr. Fairies, do you roll over “Bests” from year to year by moving them into different categories or because they are the “Best” of their original category? Let’s go through the list together and see. Jump with me. It’s not far.

Cindi’s New York Deli: 2008 Best Breakfast; 2009 Best Chicken and Dumplings

Fogo de Chao: 2008 Best Churrascaria; 2009 Best Meaty Experience

Yumi to Go: 2008 Best Home Delivery; 2009 Best Bird’s Eye View (seriously?)

Jimmy’s Food Store: 2008 Best Spicy Sausage Sandwich; 2009 Best Italian Grocery (me=guilty)

Royal Thai: 2008 Best Thai Restaurant; 2009 Best Thai Restaurant (Ding! Could answer my question)

Best Seafood: 2008 Fish City Grill; 2009 Dallas Seafood Market (seriously?)

Alligator Café: 2008 Best Cajun Restaurant; 2009 Best Cajun Restaurant (Ding! Ding! Could answer my question.)

Afghan Grill: 2008 Best Middle Eastern Restaurant; 2009 Best Middle Eastern Restaurant (Ding! Ding! Ding! That’s three which officially makes anything a Trend. One more match makes it Truth.)

Garden Café: 2008  Best Local Food Movement Restaurant; 2009 Best Homegrown Experience

Roti Grill: 2008 Best Fast-Casual Indian Restaurant; 2009 Best Indian Food (Yow. Zah.)

Mai’s Vietnamese Restaurant: 2008 Best Vietnamese Restaurant; 2009 Best Vietnamese Restaurant  DING, DING, DING! Ding! TRUTH!

Fair enough, Fairies!  I commend your consistency. I will now pick up my guitar and play.

(But Sprinkles? Really? That is sooo D Magazine.)

Alas, there wasn’t any left. So, there’s not too much to say here, because that’s what you guys want to know about. When we got there we saw pigs being roasted in front of the restaurant, but by the time we got inside (we went up to BarBelmont for a drink when we got there because we heard it was less packed), all the food was gone. I was definitely bummed about that. The interior of the restaurant was designed by Mike Thompson, and it is very chic–especially in comparison to other barbeque restaurants.  Like Zac mentioned, I also liked the back door entrance to the bar, which makes it feel like a speakeasy.

There were around 1 million people there, so surely, a Disher can help with a food description. Please?

Belmont Hotel Debuts New Restaurant “Smoke”
Serving Hardwood Cooking From Scratch

DALLAS, TEXAS (August 31, 2009) – A slow burn thick with Southern style arrives in Dallas this September with Smoke. Fresh from a renovation and concept overhaul, the Belmont Hotel’s restaurant reemerges as a homage to an old fashioned smokehouse, with hardwood cooking from scratch and authentic southern flavors. Led by Chef/Co‐Owner Tim Byres, inspired by his recent travels to America’s smokehouse roots, Smoke will offer patrons a culinary experience that satisfies both the palate and soul. Employing time‐honored cooking techniques and recipes with a commitment to local ingredients, Smoke is down‐home cooking done right. JUMP!

GOOD DOG!…

With two dining areas, a bar and rustic casual patio complete with live music, Smoke will lend itself to both the foodie and come‐as‐you‐are crowd. With the food as the focus, set against the Belmont’s retro charm, Smoke is Dallas’ newest old fashioned eatery.
Sending Smoke Signals
Chef Byres went straight to the source to ensure his vision for an authentic
barbeque joint. Trekking across the Deep South, Byres visited smokehouses and barbeque pits in North Carolina, Tennessee and Mississippi. The prevailing secret to each outlet’s success lay in a religious focus on classic Southern techniques, simple ingredients and a heady cloud of wood‐fired smoke. The cuisine is simple, rich in flavor and tradition.
Burn Baby Burn
Aside from the stovetop, there’s no gas or lighter fluid here: Smoke’s fires
blaze with seasoned woods and charcoal. A blend of aged hickory, oak, mesquite and pecan wood is used to impart the requisite flavors. Only matches and kindling are used to start Smoke’s fires, the same way southerners have fired up for years.
The restaurant employs three types of smoke for cooking and curing menu
items: a cold smokehouse, barbeque pit and hardwood grill.
The Cold Smokehouse pipes in smoke from a 1905 Franklin cast‐iron stove.
Bacon, ham and sausage are cured and hung on hooks to smoke for half a day or longer. Southern hams are slathered in a glaze of blackstrap molasses and spices, sliced thick and served on Smoke’s breakfast menu along with thick‐cut smoked bacon. The cold smokehouse will also yield Smoke’s Cajun Andouille pork sausage, freshly ground, seasoned and cased in all‐natural casings on‐site before a lengthy sit in the smokehouse. Smoked beef sausage, Texas‐style hot links and cured and smoked salmon will also be available.
Smoke’s Barbeque Pit will be slow, smoky cooking at its best. A cowboystyle
brisket is made both sweet and savory with a dry rub of chilies, brown sugar
and roasted ground coffee. Pork ribs are rubbed with paprika, chili and cumin and mopped with a brown sugar glaze. Smoked chickens are brushed with tomatillos and dried chilies and turkeys are brined before a smoky turn in the pit. Smoke’s Beer Can Chicken is a tomatillo‐ and chili‐seasoned bird stuffed with a can of Lone Star beer, the pit’s heat pulling the suds into the meat for moist, tender and flavorful eating. Barbeque purists will relish Smoke’s whole hog barbeque, an entire pig slowly pit‐roasted, the meat then pulled and chopped for classic Carolina‐style barbeque.
The last form of smoke, the Hardwood Grill, uses mesquite and oak wood to
cook and flavor fish, burgers, steaks and vegetables.
All meat and poultry are hormone‐free, bypassing the additive‐heavy
products sourced from agriculture feed lots. Smoke is committed to doing
traditional food in a regional environment and will try its best to provide local meats and produce, relying on community farms, farmers markets and Smoke’s own, on‐site organic garden. The quarter‐acre raised‐bed organic garden sits behind the restaurant on the Belmont grounds, yielding seasonal greens and vegetables year‐round.
Good Eats
Serving breakfast, lunch and dinner, patrons may order from a menu divided into four sections: At the Bar, for appetizers and small plates; From the Garden, for salads and vegetables; On the Stove serves hot sides and entrees; and On the Grill,for Smoke’s hearty selection of barbeque and hardwood‐fired meat, poultry, seafood and vegetables. The menu will also offer several vegetarian options. All menu items are priced $25 and lower.
Diners itching to get down to barbeque business can order it old school with
Smoke’s family‐style BBQ scantron menu – No. 2 pencils included. The scantron lets diners select their meat portion size – sandwich, . lb, . lb., 1 lb. – and sides, all by marking a, b, c, d and fill‐in‐the‐blanks. Akin to a sushi menu, Smoke’s scantron lets hungry patrons bypass the regular menu for quicker access to a hearty meal. Once orders are placed, patrons can enjoy Smoke’s breadbasket, fresh‐from the‐oven cornbread served with Kentucky sorghum molasses butter and homemade sweet and sour jalapeno jelly.
Diners may select from a plethora of sides to accompany their meat entrees,
each made from scratch and inspired by southern appetites. Options include Blue Cheese Cole Slaw, BBQ Pinto Beans, Really Good Potato Salad, and a variety of homemade pickled vegetables: green beans, carrots, jalapenos, cabbage and bread and butter pickles.
Smoky Air
Step into Smoke and take a trip to a sleepy southern afternoon. Smoke’s
interior incorporates tweaks of old nostalgia and modern inspirations from Marfa, Texas and Donald Judd. The restaurant is a mix of both old and new, a throwback to simpler living paired with modern touches.
Designer Mike Thompson prescribed a warm, easy‐going look for Smoke,
imbibing guests with a come‐as‐you‐are, welcoming allure. A large window outside Smoke’s entrance allows guests a sneak peek into the kitchen, including a view of the pit and grill. Large plantation shutters adorn the front windows, softening the Texas sunlight.
From the front door, guests may go to the bar, the main dining room, a
smaller, more casual dining area or the outdoor patio and bar. Reclaimed red oak hardwood floors intersect knotty pine paneled walls, salvaged from a 130‐year‐old barn in Midlothian, Texas. During Smoke’s renovation, workers uncovered a brick closet, which has been opened, refitted and left exposed as a server station. A vintage deli case displays daily desserts, homemade pies and a rotating selection of take‐away items.
The main dining room features distressed leather banquettes and tables,
walls are adorned with a mix of Judd‐inspired works and turn of the century studio portrait photography. Khaki tablecloths offset Smoke’s table settings: a vintage mix of diner flatware, including pink floral and blue barbwire patterns.
The large, three‐sided bar is backed by a seven‐foot walnut apothecary case
from the early 1900s. The bar’s modern cement front is inset with nine portholestyle lights; the bar top is cast stone for a smooth, cool finish.
The wine list also reflects Smoke’s commitment to sustainable and
affordable, with bottles priced from $25 to $55. The cocktail menu will offer
signature culinary libations, blending spirits with seasonal fruits, herbs and freshly squeezed juices.
Adjacent to the bar, a large fireplace is the centerpiece for an intimate parlor
seating area, inviting guests to gather for cocktails and conversation. The cast‐stone hearth is inset with three lights, similar to the porthole lighting in the bar.
The smaller, more casual dining room lets patrons enjoy live music from the
adjacent outdoor patio and bar. Mixed in with the dining banquettes is a restored pool table with a camel felt top that beckons a game of billiards.
Sizzlin’ Nights
The rustic patio offers ample outdoor seating and a full bar. In homage to the
restaurant’s original eatery, the Hungry Bear, the patio and outdoor bar have been dubbed the Thirsty Bear. The Thirsty Bear’s stage will feature a series of local bands Thursday through Saturday nights, from eclectic and blue grass to Rockabilly and classic rock ‘n roll. Regulars ‘in the know’ can bypass Smoke’s main doors in favor of a separate, back door patio entrance. Tucked behind the right side of the building, the back door is marked by a large, 1950s relic: a three‐foot blinking arrow. The arrow is lit only when the back door opens nightly at 10 p.m., giving admission to the Thirsty Bear a cool, speakeasy feel.
As a newcomer to the heated battle over authentic barbeque, Smoke brings
the heat, the flavor and soul to its menu. Chef Byres’ southern inspiration and appreciation for slow, hardwood cooking brings to Dallas a culinary experience to rival the best of the Deep South. Sit down, tuck in and savor the Smoke.
About Smoke:
Fresh from a renovation and concept overhaul, the Belmont Hotel’s new restaurant Smoke reemerges as a homage to an old‐fashioned smokehouse, bringing hardwood cooking from scratch and authentic southern flavors to Dallas. Opening this September, Smoke will serve breakfast, lunch and dinner.
The Smoke ownership team is comprised of Chris Zielke, Christopher Jeffers and Jessica Jeffers, who also own the Oak Cliff eatery Bolsa (www.bolsadallas.com), as well as Chef and Co‐owner Tim Byres.
Perched hilltop in the emerging Oak Cliff neighborhood, the Belmont Hotel
(www.belmontdallas.com) offers panoramic views of downtown Dallas and the Trinity River Corridor. Originally built in 1946 and designed by architect Charles Steven Dilbeck, the former motor hotel was restored to its former glory in 2005. Comprised of more than a dozen different
room configurations, including garden rooms and suites, loft suites and bungalows, each room offers views of the tranquil gardens or distinctive downtown skyline. Property amenities also include BarBelmont, an outdoor heated pool and health club. Smoke is located at 901 Fort Worth Avenue, Dallas, Texas 75208. For information call 214.393.4141
or visit www.smokerestaurant.com.

While the overall trend in dining today is to eat sloooowly, the Gen Y’ers I know are more content to snack quickly. What happened to the good old days of turning on The Thorn Birds (before you knew Richard Chamberlain was gay), grabbing a spoon and a half gallon of ice cream, and eating the whole thing? Once, after I got turned down for what I thought was my dream job, I went back to my apartment, made a three-layer German chocolate cake, and ate every last crumb. Did I feel better? You betcha.

What is comfort food? At home it is one thing, but now restaurants are trying to comfort us in public. Take Kent Rathbun. (beat, beat…) He has gourmet comfort food. He isn’t alone; there are lots of folks making their mortgage payments by selling upscale mac and cheese. Isn’t gourmet comfort food an oxymoron? If you agree, then WTF is healthy comfort food? A lie? You betcha.

I was curious to see if there were any distinctive differences between generations when it came to constant cravings. I didn’t have to Google far to find this little salty tidbit. Jump with me.The following is copied and pasted from the “Generational Comfort Foods” trend mapping report from the Center for Culinary Development (CCD) and Packaged Facts. (I am not making that up. Someone got paid a lot of money to come up with that. Packaged Facts is going to be the title  of my autobiography.) And here they are:

CCD’s national online survey on the topic (3,700 respondents) found that sweets dominate category choices regardless of age. Nearly half (46%) of men and women across the Boomer, Gen X and Gen Y segments say they turn to baked goods, sweets and desserts for comfort, versus 19% who cite entrées, 14% salty snacks, 13% side dishes, and 4% breakfast foods.
Women favor sweets even more than men (51% of women cite sweets as comfort food, versus 36% of men). Among respondents who cite sweets, 26% chose ice cream as their top comfort food, 23% chocolate and 21% brownies.
Within entrées, roasted meats are the top choice across generations; within side dishes, macaroni and cheese and potatoes are nearly tied in popularity; and within salty snacks, chips rule (cited by 60% of total respondents, followed by popcorn and cheese, at 10% and 8%, respectively).
Cheese — either by itself or with a bread or starchy food — seems to elicit the most “passionate” response across generations, but with generational nuances (Boomers citing artisan cheeses versus Gen X’s cheese crackers, for example).

The research also identified top trends in comfort foods, including:

* Breakfast for dessert. Gen Y pastry chefs and a desire to start the day with a “protein burst” are driving this just-emerging trend. Boxed cereals, already found in snack bars and frozen yogurt shops, are now turning up in desserts, along with desserts such as “glamorized” versions of French toast, waffles and doughnuts.
* Madeover meatloaf. Regional restaurants, nouveau diners and sandwich shops are featuring meatloaf offerings with fuller flavors and natural or leaner meat blends. Boomers like the healthier versions of this nostalgic favorite, while Gen Y is drawn to bolder taste variations.
* Artisan pies. The pies now seen in specialty cafes and fine restaurants reflect the “artisan sprit” of inspired pastry chefs and are not only fresh and “home made,” but “full of good things,” CCD reports.
* Pho/Vietnamese beef noodle soup. First spotted as an emerging trend in 2005, this soup’s popularity has now spread, particularly among ethnically diverse Gen Y consumers. In addition to small shops and Vietnamese restaurant chains, it can now be found in mainstream soup restaurants and Pan-Asian noodle houses. The appeal: flavors that translate well to American tastes, combined with “infinite customizability” via fresh garnishes like sprouts, herbs and condiments.
* Asian curries. Very big among Gen Y and also popular as one-pot dishes among Gen Xers who are cooking meals for growing families. CPGs are beginning to offer curries with new simmer sauces and curry meal kits and frozen entrées.
* “New” casseroles replacing processed ingredients with fresh ingredients, including vegetables and “contemporary” proteins such as turkey, crab and shrimp.
* Mac ‘n cheeses featuring natural and organic ingredients and other flavor twists.

Hmm, is this interesting? Not really, but it is a nice primer to get you in the mood to tell me your guiltiest pleasure(s). When you are down and troubled and need a helping hand, what do you want in that helping hand? Lines are open 24/7. Dish it.

Chef Richard Chamberlain.

Go Texan. Go Richard Chamberlain. Go to the store and make this recipe: Texas Beef  Brisket with Texas Tomato Peach Barbecue Sauce. Jump for it.

Texas Beef  Brisket with Texas Tomato Peach Barbecue Sauce

1 Texas Beef Brisket (5-7 pounds)
Salt
Pepper
Season brisket with salt and pepper, and baste well with peach barbecue sauce. Wrap tightly in foil and cook in oven at 250 degrees for six hours. Slice against the grain.

Texas Peach Barbecue Sauce
½ cup bacon, chopped
1 medium Texas 1015 onion, chopped
2 garlic cloves, chopped
1 Texas tomato, peeled, seeded, and chopped
1 T. Worcestershire sauce
½ T. whole black peppercorns
2  Texas peaches, halved, pitted, and diced
1 cup Texas red wine
2 Texas oranges, juice, and zest
1 cup of ketchup
Juice of two Texas lemons
½ tsp. Tabasco sauce
1 T. chili powder

Cook bacon in saucepan until brown. Add onions an garlic and cook until caramelized. Add remaining ingredients and simmer until reduced by 1/3. Puree in blender.

The soiree takes place this Saturday, June 27, from 11a.m. to 4:00p.m. There will be live music, $1 margaritas, and raffle drawings to benefit the North Texas Food Bank. Current DMN dining critic, Leslie Brenner, will demonstrate how to make a perfect aioli at 2:00 p.m. If you are still reading this, that last line was not true. Head up to 2625 Old Denton Rd. (Northwest corner of George Bush Turnpike) in Carrollton. 214-483-3600.

Ali Baba Café
Multiple locations.
$10.00. Whole Middle-Eastern rotisserie chicken served with garlic sauce, rice, and pita bread.
Each bird cooked 1 hour and fifteen minutes
Garlic, olive oil, Middle-Eastern spices.

Central Market
Multiple locations.
$7.99 whole.
Each bird is cooked for about an hour.
Flavor options: Classic, Beijing (seasoned with fiery and pungent spices such as sugar, garlic, salt, ginger, cayenne, star anise), Citrus Peppercorn, Herb, Sonoma, Spice Trade, Spicy Thai, Tuscan, Vanilla Pepper.

Chic from Barcelona
$14.95 for whole chicken with roasted apples
Family special pick-up:
$39.95. A whole chicken, a half chicken,
a quarter gallon of gazpacho,
choice of two salads
“Secret chicken recipe”

Costco
Multiple locations.
$4.99 for whole chicken
“Standard seasoning and a little salt.”
Each bird cooked 1 ½ hours.
Available 10:00 a.m. to 8:30 p.m. on weekdays and 10:00 a.m. to 6:00 p.m. on weekends.

Cowboy Chicken
2 locations
$7.99 for whole chicken.
Lunch Special: ¼ Rot. Dark, 2 sides and a wheat roll $4.99
Each bird cooked for 2 ½ hours.
“Super secret special seasonings.”
Open 11:00a.m. to 9:00 p.m. Call early for pick up or catering.

Eatzi’s
$7.99 for whole chicken
$10.99 chicken and 2 sides.
$17.99 whole chicken and 2 large sides and corn bread.
Each bird cooked 1:45-2 hours.
Flavors: Peking Chicken, Thai seasoning and soy sauce, and Lemon Herb.
10am-10pm

El Pollo Regio
Multiple locations
$14.06. Whole chicken comes with rice, charro beans (kind of like the ones at Matt’s), tortillas, onion, and salsa,
Each bird is coated with a “red seasoning rub” and cooked over open coals.

Fiesta Market
Multiple locations.
Whole chicken: $5.89 to $6.89 depending on what they’re stuffed with and comes with corn tortillas, jalapeños, and roasted potatoes.
Each bird is cooked 2 ½- 3 hours. Available from 8:30a.m.-9:00p.m.

Neighborhood Services
(214) 350-5027 (no website)
Whole chicken dinners to go.
$35 with reusable tote bag, $30 without.
Includes chicken, salads, cucumbers, potatoes, garlic bread, caramelized onions, weekly vegetable, chicken wrapped in butcher paper, separated wings and legs presented under the breasts. Each bird is roasted in the oven, split open, seasoned with butter, chicken seasonings, and cooked for an hour and fifteen minutes

Whole Foods
Multiple locations.
$8.99 whole. Each bird is cooked 2 ½-3 hours.
Flavor options: Plain, Barbecue, Lemon Pepper, Honey Balsamic.
Chickens available 11am-10pm.

This barbecue joint is dedicated to the smokin’ memory of Cary Cobb, wrongly accused barbecue bandit of East Texas. You won’t believe how he became famous.

One day as a Texas & Pacific train chugged along the railroad siding or “switch” named after him, Cobb pocketed three lumps of coal that fell from the locomotive. Two weeks later, he was facing a $5 fine for “stealing” coal.

Back in the late 1800s, five bucks was a lot of money. “Prove it,” said Cobb as he served a couple of railroad detectives slices of fork-tender beef brisket, mouth-watering dry-rubbed ribs, and melt-in-your-mouth pulled pork…all cooked over coal-fired hickory wood.

Soon the story of Cobb’s delicious destruction of evidence spread all over Kaufman County and the legend of Cobb Switch BBQ was born.

Amazingly, Cary Cobb is absolutely no relation to Phil Cobb, co-owner of Cobb Switch BBQ. Phil just liked the Cobb Switch name. However, co-owner Chris Andrews believes his family’s East Texas farm may have been purchased from the Cary Cobb family. No kidding.

*This story is the rural equivalent of the urban legend. Very little is true. In the mid-1800’s there really was a Cary Cobb. Today, there’s still an East Texas community and rail siding named after him. The part about the coal is a bunch of crap from the Internet. We totally made up the part bout the barbecue.

I like tongue-and-cheek barbecue. It sounds very European. Jump for the menu, location, and hours.

Restaurant
Sunday-Thursday: 11:00am-10:00pm
Friday & Saturday: 11:00am-11:00pm

Bar
Monday-Sunday: 11:00am-2:00am

Bar Menu
Sunday-Thursday: 11:00am-11:00pm
Friday & Saturday: 11:00am-12:00pm

Cobb Switch Barbecue,   2625 Old Denton Road,  Suite 700, Carrollton, TX 75007
214-483-3600; Fax 214-483-3628; Cobbswitchbbq@sbcglobal.net

MENU

SMOKED MEATS                                         MEAT BY THE POUND
Beef Brisket                            $10.99
Pulled Pork
Turkey                                RIBS BY THE POUND
Sausage                            $11.99
Jalapeno & Cheese Sausage
Ribs

SANDWICHES
No Side  $4.29        1 Side  $6.25            2 Sides  $7.35

PLATES – Includes 2 sides, drink and a roll
1 Meat        $7.99
2 Meat        $8.99
3 Meat        $10.49
Rib Plate    $10.99

HOUSE SPECIALS
BBQ Frito Pie        $4.99
BBQ Stuffed Potato    $7.25
Side Plate(any 3 sides)$5.49
Sampler (all meats)    $13.99

FRESH SIDES
Potato Casserole            INDIVIDUAL    $1.89
Pinto Beans                PINT           $3.29
Green beans                 QUART       $6.35
Potato Salad
Cole Slaw
LBJ Salad

FRENCH FRIES (Made to Order)
Full Order   $2.99        Half Order   $$1.99

DRINKS
Small   $1.39        Large   $1.99
Gallon of Tea         $5.49

KID’S MENU    $3.99     (12 and under)
Corn Dog
Kids’ Plate – includes 1 meat, 1 side, and drink  (excluding ribs)
Kid’s Sandwich

DESSERTS
Fried Pies    $2.49    (Cherry & Apricot)
Key Lime Pie   $2.89
Butterscotch Banana Pudding   $1.89

FAMILY PLATES
#1 -  1 lb. of any meat  (excluding ribs)        $19.95
2 pints of sides, Sauce, and 4 rolls

#2 -  2 lbs. of any meat (excluding ribs)        $31.95
4 pints of sides, Sauce, and 8 rolls

BAR MENU

SLIDERS
Half Order   $4.59  (3 total)
Full Order   $7.99   (6 total)

POTATO SKINS      $4.29

FRENCH FRIES
Half Order   $1.99
Full Order   $2.99

TURKEY POPPERS
Half Order   $5.49  (3 total)
Full Order   $7.99   (6 total)

Carrollton – Phil and Janet Cobb are pleased to announce a partnership with son, Blair Black, and barbecue expert Chris Andrews to open Cobb Switch Barbecue.

Opening is planned for late May.

“This is a family and friends partnership,” said Black, who has known Chris Andrews since high school days. Andrews was a principal in the acclaimed barbecue restaurant Holy Smokes.

“I’ve been making barbecue and competing in contests for years,” said Andrews. “Cobb Switch Barbecue will offer traditional ‘cue, house made sides and desserts in a casual, fun atmosphere.”

For Black, opening his first restaurant draws on his skills in the finance industry as well as his intimate knowledge of hospitality.  “With Mom and Phil, I grew up in the business,” says Black. “I’m thrilled to carry on their legacy.”

Phil and Janet Cobb are among Dallas’ most successful and best-known restaurateurs. Phil Cobb co-founded, along with Gene Street, ground-breaking Black-Eyed Pea restaurants which became a national chain of home-cooking eateries.

Known as an authority on Italian food, Janet Cobb founded Mi Piaci, now owned by her son Brian Black and his wife Sonia. Together, the Cobb’s opened Salve! One of Dallas’ most acclaimed Italian restaurants, Salve! brought a new level of sophisticated Italian cuisine to the local scene.

“I know we’ll get lots of questions about the name,” says Phil Cobb. “Leave it to our friend, Dotty Griffith, to know about a real place in East Texas called Cobb Switch.” That’s how Griffith, author of Celebrating Barbecue got involved with the project. A frequent barbecue judge and a partner in a website devoted to barbecue, www.smokinaphattie.com, Griffith also consulted on recipe development and marketing.

In the past months, Janet Cobb, Andrews and Griffith have prepared and tasted dozens of recipes for cowboy beans, cole slaw, sauce and what will be the restaurant’s signature dessert, house made fried pies. “We’ve got it down now,” says Janet Cobb. “We’ll make fried pies daily. Better order your fried pie when you get your barbecue because to maintain quality we’ll only be able to make a limited amount each day.”

Cobb Switch Barbecue
2625 Old Denton Road
Suite 700
Carrollton, TX 75007
#214-483-3600 – Main
#214-483-3628 – Fax
Cobbswitchbbq@sbcglobal.net