Pecan Lodge
Dallas, Texas
In a state known for barbecue, Dallas is rarely a player. But Pecan Lodge has reset ‘cue expectations with killer pulled pork developed to satisfy the owners’ Carolina nostalgia.  Get the ‘Cue-pon: Bring in the June issue of Southern Living, and get a free signature Tumbleweed cookie with the purchase of a pork sandwich.

UPDATE: Also, Will Fleischman of Dallas’ Lockhart Smokehouse was named one of the top 10 pitmasters in the South.

Full list of winners below.

A&R BAR-B-QUE, Memphis, TN – “The star is the sloppy chopped pork sandwich, twitching with tangy slaw and bathed in a sauce thatdoesn’t obscure the robust smokiness of the meat,” reports Southern Living.

ALLEN & SON BBQ, Chapel Hill, NC – “If a foreigner was studying for a barbecue exam, the Allen & Son flash card would surely get a workout,” according to Southern Living. The restaurant borrows from both traditions of western and eastern Carolina ‘cue.

THE BAR-B-QUE SHOP, Memphis, TN – The smoked pork shoulder sandwich has won accolades for its accouterments, including a mustard-tinged sauce, a fiery hot sauce and sturdy Texas toast.

BBQ BARN, North Augusta, SC – South Carolina is the only state with four distinct sauce regions, and BBQ Barn offers them all, including the thick mustard variety rarely found beyond Palmetto state borders.

BOZO’S HOT PIT BAR-B-Q, Mason, TN – Long famed for its treatment of pork shoulders which emerge moist and tender from the pit, bearing the faintest trace of smoke.

THE BRICK PIT, Mobile, AL – Serving succulent pulled pork slathered with a thick tomato sauce.

BUNN’S BARBECUE, Windsor, NC – Bunn’s minced Boston butt is sandwiched between two flaps of crisp cornbread.

GEORGIA PIG BAR-B-QUE, Fort Lauderdale, FL – Wayne Anderson chops oak-smoked meat and crunchy bits of bark and adds his tangy original sauce, reports Southern Livng.

JIM ‘N NICK’S BAR-B-Q, multiple locations across the South – Produces a phenomenal pork shoulder with traditional methods some many have written off as too time-consuming.

JIMMY’S BBQ, Lexington, NC – A prickly red slaw tops the pork shoulder at Jimmy’s, a Lexington mainstay that specializes in chewy, hickory-scented meat.

LEIGH’S BARBECUE, Kevil, KY – Terrific hickory-kissed pork shoulder is chopped to order and sauced with vinegar.

LEXINGTON BARBECUE, Lexington, NC – The defining Piedmont barbecue joint…chops its shoulders and slaw into an extraordinary mixture of sweetness and smoke, reports Southern Living.

MARTIN’S BAR-B-QUE JOINT, Nolensville, TN – Patrick Martin’s open-faced sandwich, what he calls a Redneck Taco, piles hickory smoked pork, slaw, and Piedmont-style tomato sauce atop a plate-size hoecake.

NEELY’S, Marshall, TX – An 85-year-old establishment serving ground smoked shoulder with mayonnaise, lettuce, and the signature sauce on a hamburger bun.

PAPA KAYJOE’S, Centersville, TN – The flat disks of cornbread that bookend Papa Kayjoe’s pork sandwich are fried to order in lard.

PAYNE’S BAR-B-Q, Memphis, TN – The pork sandwich is graced with smoke-tinged bark, a robe of tomato-based sauce and mustard slaw as yellow as a buttercup, according to Southern Living.

PECAN LODGE, Dallas, TX – Killer pulled pork developed to satisfy the owners’ Carolina nostalgia.

RED BRIDGES BARBECUE LODGE, Shelby, NC – Sandwiches can be requested “outside brown,” the dark chewy bark that lends textural zing and a woodsy demeanor to chopped meat.

SAUCY’S WALK-UP BAR.B.Q., Petersburg, VA – Meat smoked according to low-and-slow traditions, then swabbed with sauces such as mustard-jalapeno.

SIMS BAR-B-QUE, Little Rock, AK – Known for great ‘cue and their tangy, brown Sims sauce.

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.

Four new restaurants surround the bronze statue of Nolan Ryan. (Photography by Micah Nunley)

The view from the Batter's Eye Club. (Photography by Micah Nunley)

*The one-pound hot dog is so big it actually has two names. Inside the Captain Morgan Club, it’s the Champion Dog. At concession stands outside Sections 16 and 42, it’s the Boomstick (a nod to outfielder Nelson Cruz).

*The Batter’s Eye Club (pictured above) is where I will be seated when, after winning the World Series in GAME FOUR, I watch the players hoist manager Ron Washington over their heads and pass him around the infield like a rag doll. The enclosed 150-seat (air-conditioned!) party suite sits in dead center field. The previously unused space will generate bazillions of dollars: tickets start at $75 a game but the 6,250-square foot room with theater seats, full-service bar, buffet line, and restrooms will be utilized mainly for groups and rentals. Individual seating will be on a game-by-game basis. The view is spectacular.

The Captain Morgan Club. (Photography by Micah Nunley)

*Captain Morgan Club (pictured above). This will be the place to hang when the Rangers are coasting through a game with an 11-run lead. You can’t see the grass from inside unless you watch it on one of the zillions of TVs scattered around the 9,000-square foot two-story bar/restaurant. As the name implies, there will be rum (home rum? sorry) and whiskey, and any other spirits carried by the Diageo brand. The wine list carries BV Coastal, Louis M. Martini, and Beringer, but I also spied a bottle of Barefoot, a bad hangover waiting to happen. The Captain Morgan Club will serve burgers, salads, sandwiches, barbecue, and the, soon-to-be-world-famous, Champion Dog. It will be open to the public before, during, and after games which will make it easy for you to celebrate a victory post-game Courvoisier VS. If you have the bucks, you can also rent the whole space.

*The Budweiser Bowtie at Vandergriff Plaza is the new name for the old area behind center field where you will find four new outdoor restaurants. The American Dog will feature four types of gourmet hot dogs, sausages, and hot dog sliders. The Smokehouse 557, equipped with a “specially built smoker,” will serve huge beef ribs, chopped beef sandwiches, turkey legs (ugh), and corn on the cob. You can find street tacos at Taqueria where they are also making their own flour tortillas. Chef  Vasquez says he doesn’t use any fat. “Only baking powder, flour, and water,” he said. He handed me a real hot one and I found it rather chewy. Perhaps the texture works for holding food long enough to get back to your seat without leakage, but, like I said, it was a little too elastic for my taste buds. The fillings were nice: plenty of fresh grilled, meats, onions, and peppers. Ryan’s Express 34 is all about Nolan Ryan’s beef. Here you will find four big and strong gourmet burgers such as the Tex-Mex burger where two patties are stuffed with cheese, griddled, topped with jalapenos, onions and pico de gallo, and served on fluffy pieces of Texas Toast.

Available at the Captain Morgan Club: Tuscan pasta, chicken Caesar salad. (Photography by Micah Nunley)

Clockwise from top left: Street tacos and home-made flour tortillas at Taqueria. Jalapeno burger at Ryan's Express 34. Tex-Mex burger on Texas Toast. (Photography by Micah Nunley)

*What about the new Japanese fans and media you ask? I’m glad you asked because I did. Ranger PR czar, Executive Vice President of Communications John Blake, expects 20 members of the Japanese media to travel with the team all season. He also predicts close to 60 will crowd into the press box when Yu Darvish pitches. “I have plenty of specials planned for the press box,” said Chef Vasquez. “We will have a sushi station in the Diamond Club, bento boxes with edamame, a whole California roll, and a seaweed salad at the Grab and Go stand.” He also says he’s experimenting with a hot dog and soba noodles. As the season progresses he will roll out new items geared to Japanese fans and media.

*There you have it. The Rangers have invested over $11.5 million to make you happy and fat. Thanks to the installation of new video boards and a high-tech in-park audio system last year, we should have nothing to bitch about. Unless Yu Darvish chokes.

Turkey leg, corn on the cob, beef ribs, and chopped beef sandwich from Smokehouse 557. (Photography by Micah Nunley)

]]> http://sidedish.dmagazine.com/2012/04/03/the-texas-rangers-will-win-the-world-series-and-the-james-beard-award-for-best-new-restaurants/feed/ 5 http://sidedish.dmagazine.com/2012/03/19/who-meats-your-bbq-needs/ http://sidedish.dmagazine.com/2012/03/19/who-meats-your-bbq-needs/#comments Mon, 19 Mar 2012 15:14:26 +0000 Carol Shih http://sidedish.dmagazine.com/?p=38170

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.

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.

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.

Kor-BQ's Bulgogi Kuesadilla

Kor-BQ’s menu is filled with some of the usual offerings one would expect from a Korean taco joint.  Tacos are offered with a choice of four meats: galbi (marinated short ribs), bulgogi (marinated ribeye), dweji (spicy marinated pork) and dak (spicy marinated chicken).  Customers are then able to choose their style of condiments which include a cilantro and onion mix or a lettuce slaw and soy vinaigrette mixture with a sprinkle of sesame seed.

A personal favorite of mine is their wonderful “kuesadillas,” which take freshly grilled flour tortillas, your choice of meat (mine is usually the bulgogi ribeye), shredded cheese, with a side of their Korean salsa and sour cream.  When all the components combine, it is a hot and altogether blissful experience.  The combination of the sweet and spicy ribeye with the rich melted cheese is a unique profile of flavor and texture which helps keep Kor-BQ at the top of my list.

Beef and Glass Noodle Egg Rolls

Other crowd pleasers include their hearty rice bowls, beef and glass noodle filled Korean egg rolls, and loaded Korean fries with choice of meat, cheese, sour cream, salsa, and their house blended “special sauce.”  Every dish I have tried is fantastic.  Their meats are truly a cut above the rest, always fresh and dripping with flavor

Kor-BQ operates more like a stationary indoor food truck than a typical restaurant.  There is no seating in the restaurant and customers line up along a standing-height counter to devour their tacos and other goods served in small paper baskets. While this allows them to function in the tight confines of their strip mall location, it also avoids some of the weather issues which complicate the lives of food truck owners. It works for them, and I’d probably still eat here if they made me do it while laying on a bed of nails.

With its close proximity to Plano’s Willowbend Mall, Kor-BQ is the silver lining to my wife’s current obsession with H&M.  While skulking around the mall is generally never my idea of a good time, I have found that on a good day, I can slip out of the mall just long enough, while my wife is oogling over leather boots and knit-scarves, to grab some Korean tacos and get back before she even notices I am missing (assuming the I can avoid taco juice stains on my shirt from spoiling the getaway). No matter the risk, Kor-BQ is worth the adventure.

Kor-BQ

6505 W. Park Blvd. #314, Plano TX

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.

(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…

Banana Pudding Donut (Photo by Regina Peterman)

And now the latest in the world of donut indulgence comes to us from Forney, TX, a tiny town just east of Mesquite.  Not a place I normally travel to, but for exceptional donuts, my stomach and gas tank know no bounds.  I was first turned onto The Hole Thing by the diligent blogger, the walking sweet-tooth, Jayme Campbell of Confection Confessions, one of the few people I know whose love for donuts rivals my own. And so it was that early last Saturday morning, I made the mini-road trip to Forney, to see if The Hole Thing could stack up to some of the donut joints in my regular rotation.

(Photo by Regina Peterman)

Navigating Forney, despite its small size can be incredibly annoying, especially with construction filled roads, a smartphone Google Map on the fritz, and naught but a lousy Facebook map pin to point me in the right direction.  But by the grace of the donut gods and my keen sense of donut-trained olfaction, I pulled into The Hole Thing by 7:30 AM, plenty of time to get my hands on the good stuff.

The Hole Thing starts where most donut shops do, offering the standard array of plain glazed, chocolate glazed, old fashioned sour cream, etc.  But they are assuredly amping things up a bit with their wide assortment of novelty and specialty items, and they are going well beyond the now nearly ubiquitous maple and bacon bar.  I skipped the plain and opted for the unusual to see what this place really had to offer.  Luckily, I was more than pleased in my selections.

(Photo by Regina Peterman)

Blueberry Fritter (Photo by Regina Peterman)

Among the most memorable items was from their line of ”pie-based” donuts including blueberry cream frosted with blueberry pie filling, banana cream pie topped with crunchy banana chips, apple pie with chopped apples, vanilla and cinnamon crumb, lemon cream pie, key lime, and coconut cream. Other showstoppers include the wonderful banana pudding filled donut with wafer cookie crumble and banana chips, the piña colada donut with pineapple, whipped cream and coconut and the pineapple upside-down cake donut with a sweet brown sugar glaze, and (gasp!) a red velvet donut with chocolate drizzle.  As a huge supporter of fritters, I was ecstatic to see their work with these giants among donuts, with blueberry, apple, banana honey glazed, and a banana chocolate chip with peanut butter and chocolate fudge drizzle.

Coconut Cream, Blueberry Cream, and Key Lime Donuts (Photo by Regina Peterman)

Trust me, the options do not stop there. Candy bars, cookies, and cereals find their way onto many of The Hole Thing’s offerings. In addition to donuts, they are running a line of barbecue pockets including chopped brisket filled rolls and smoked pulled pork filled rolls, as well as cinnamon rolls, whoopie pies, and muffins.

I asked co-owner, Katie Vrana, what kind of things they had in mind for the future and among other ideas are a “donut bread pudding with bourbon caramel sauce,” and with the approach of summer they plan on incorporating peaches and berries from a local orchard and berry farm. Drooling yet?

Red Velvet Cake Donut (Photo by Regina Peterman)

The Hole Thing is headed by a trio of women, sisters Katie Vrana and Stephanie Winther, and their niece, Jennifer Thrash. They eventually brought on Scott Martin as head baker, a 15-year bakery veteran from Rhode Island who brought his experience to the team to ensure that what they produce at The Hole Thing is more than the text-book, just-add-water donut mix offerings which plague many run-of-the-mill donut joints around town. For only being open since early December 2011, they are already building a loyal following.  No surprise though, as attention to quality, creativity, and a little risk-taking often pays off in this town. I look forward to great things from these people.

The Hole Thing

571 S. FM 548 Ste 128

Forney, TX

(972) 564-4653

Blueberry Cream Donut (Photo by Regina Peterman)

(Photo by Regina Peterman)

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: 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…

The first official media tasting held in the main office. (photo by NN)

As Romano spoke, I looked up and spotted Milestone Culinary School Cooking School Director chef Sharon Van Meter. “Sharon is opening the 10,000-square-foot culinary facility and a beignet-and-coffee-themed restaurant,” Romano said. I asked Van Meter to elaborate. “I am moving my cooking program from the Milestone building on Knox over here,” she said. “It will be a home for chefs who want to do a cooking school and we will continue to do a lot of corporate team building sessions.” (Milestone is moving their business from Knox to a yet-to-be determined location.) She plans to be the first business to open by mid-summer 2012. “That is unless the brewery guys beat me to it,” she said referring to Four Corners Brewing which has already purchased equipment and pulled permits.

As Romano walked me to my car, he pointed to Shepard Fairey’s mural on the building across the street. Fairey is known for his iconic “Hope” poster of Barack Obama. “That’s my $150,000 wall,” Romano said. There are two more murals by Fairey at Trinity Groves. To read an excellent interview with Fairey and feast your eyes on real photographs of his work by Elizabeth Lavin, check out Peter Simek’s conversation with the artist on FrontRow.

First ribs to be served at Trinity Groves. (photo by NN)

Tomorrow, I’ll attempt to explain the financial logistics of Trinity Groves’ incubator program and compare it with the “culinary incubator” going in about four Rottweiler-guarded warehouses down the street at Sylvan Thirty. And, what effect Trinity Groves will have on the city-run Dallas Farmers Market. Nobody wants to talk about that elephant in the room.

Shepard Fairey’s mural on the building at 400 Singleton.I love the plastic bag in the tree. It reminds me of the movie American Beauty. (photo by NN)

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.

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 3^rd 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.Sigel’s-Addison

Saturday, December 10th     (11am-3pm)

Brazos Valley Cheese is dedicated to crafting all-natural, high quality, healthy cheese using raw milk, vegetable rennet, and no artificial flavors, preservatives or coloring. The milk comes from grass-fed cows that graze freely on three local Brazos River Valley Jersey/Brown Swiss dairies that do not use growth hormones or antibiotics. The high butterfat content of this milk makes rich, yellow, creamy cheeses. Every one of the cheeses is made with raw cow’s milk and all the hard cheeses are aged in underground cheese caves for at least two months. Theirsmoked cheeses get their flavor from being smoked over pecan shells in a restored 1860’s smokehouse.

Marc will explain the process that goes into handcrafting these exquisite cheeses as well as discussing using the cheeses in holiday menus. All of the Brazos Valley cheeses will be on sale after the tasting. For more information about this free tasting, or to place an order, please contact Teresa McGee at 972/387-9873 or store05@sigels.com.

White Rock Local Market Third Annual Holiday Market

Dec. 10 9 a.m.-3 p.m. At Green Spot Market in East Dallas

White Rock Local Market presents its third annual Holiday Market Dec. 10 9 a.m. to 3 p.m. at Green Spot Market and Fuels, 702 N. Buckner Blvd. Food and arts and crafts vendors will be available for all your holiday shopping. Fish Fry Bingo, a hillbilly jug band, will perform from noon -2 p.m.  The event is free. See http://www.whiterocklocalmarket.com for more information or call 214-797-4989. This is the final market of the 2011 Season. The 2012 Season will start in March. For a complete list of vendors go here: http://www.whiterocklocalmarket.com/vendors.html

White Rock Local Market is a non-profit, independent farmers market, a public space offering a venue for local farmers, ranchers and artisans to bring what they grow or make and sell directly to the East Dallas neighborhood.  The mission is to strengthen the community by creating a meeting place for residents to buy fresh, local and healthy foods, and quality arts and crafts.  WRLM happens twice a month (from March through December) – the second and fourth Saturday – at The Green Spot Market and Fuels, 702 N. Buckner Blvd. The second Saturday includes all vendors – food and crafts.  The fourth Saturday is just for farmers, growers and artisan foods. See http://www.whiterocklocalmarket.com for more information.

Farmers and Other Food Vendors for Dec. 10

Brennan Vineyards Sophisticated Wines with Texas Roots

Bon Aire Community Gardens
Uncertified organic produce, herbs and flowers

Chef Milton
Chili-honey roasted nuts

Eagle Mountain Farmhouse Cheese
Gouda and trappist style cheese

Empire Baking Company Artisan breads

Finley Farms
Seasonal produce

Good Earth Organics
Certified Organic produce

Grapevine Grains Fresh made granola, fresh rolled oats, swiss style muesli, and stone ground flours

Homestead Land and Cattle Company Grass fed beef, chicken and lamb

In a Pickle Handmade pickles

J&S Produce
Seasonal produce and mushrooms

JuHa Ranch Grassfed beef, lamb, pork, chicken and eggs

Kitchen Pride Mushrooms Portobello, oyster, shitake mushrooms

Lucido Pasta and Preserves
Handmade pasta and preserves

Magnolia Seafood
Gulfcoast seafood

Rosy Ridge Farm
Baked goods

Sachse Heritage Farms
Seasonal produce

South Texas Beef Jerky
Beef Jerky

Stephanie’s Premium Bakery Decorated cookies

Texas Honey Bee Guild
Zip Code Honey®

Texas Olive Ranch Olive oils from Texas grown olives

Texas Worm Ranch Worms, worm casting, compost tea

The Tamale Company Lard-free tamales

Village Baking Company Artisan breads and pastries

Wackym’s Kitchen Freshly baked cookies

Artists & Other Non-Food Vendors for Dec. 10

Abundantly Aromatic Handmade soaps and candles

Allie Kat Designs Jewelry and hair accessories

Aliona K Jewelry Metal glass and mixed media jewelry

Arrow Sarah Wooden box purses and jewelry

Bailey Bear and Company
Handmade baby burb clothes

Bella Rose Jewelry
Silver, copper and bronze jewelry

Bound Essential Oils
Body products made with essential oils

Capricho’s Studio Jewelry

Chickeeboom Handcrafted silver jewelry

Dowdy Studios T-shirt wagon

D.P.C.
Handmade women’s clothing

F is for Frank
Cast pewter jewelry and accessories

Freckled Chicken Handmade girl’s skirts, pillows and backpacks

Gotta Have-Its!
Hand knitted baby and adult hats

Handwoven by Tauntie
Hand knitted baby and adult hats

The Green Piano Handmade pillows and home accessories

Groovi Babi
Tie-dye potato-stamped onesies

David Anthony Harman
Photographs

Patti Haskins Handmade stuffed animals

Hip Hazel Hoops Hula Hoops

Kuchera Designs Custom furniture

La Alicia Recycled paper products

Metah Designs
Jewelry

Neke Designs Jewelry

Thomas O’Kelley
Adirondack chairs and furniture

Old Bike Guys
Vintage bicycles

One Fish Two Fish Vases and ceramics

Pig Dog Glass
Fused Glass Jewelry

Purple Ranch Lavender Farm Lavender body products, candles and tea bags

Red Ranger Ray Guns Recycled ray guns

Regal Cottage Eco-friendly toys and gifts

Shed Print Studio Original prints on recycled paper and fabric

Shirt Girls T-shirts, onesies and totebags

Sophy Sam Photographs

St. Barnibus Episcopal Church
Jewelry

Sunstone
Jewelry

Toomasooba T-shirts and prints

Trained Eye Studios Wood and metal furniture

Two Clay Hands Ceramics

Vintage Dreamz Accessories made from vintage jewelry

Vintage Loving Mama
Aprons and handcrafted items

Virtuous Designs
Handmade aprons and sock monkeys

Waggin’ Tail Treats Homemade dog treats

Wipe-n-Wear
Handmade aprons and accessories

Yum Scents Handmade soaps and body products

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.

The brisket, pork and chicken can all be ordered as tacos, another no-no, but at least a southwestern variation on the barbeque genre.

Brisket cooks in the pecan-fired smoker

The brisket we tasted had a pronounced smoke ring and a reasonable crust. Since this was a media tasting, I could not snag an end piece, unfortunately. The flesh was juicy and had true-to-type beef flavors. The smoked chicken was moist as well (an apparently difficult feat for a lot of establishments to pull off) and had a hint of the smoke. The sausage was finely ground, flavorful, and fairly salty.

The Southern Potato Salad, made by Rose, of the husband and wife ownership team of Dwight and Rose Harvey, was made from potatoes cooked in the smoker, then combined with mayonnaise and celery seeds (the latter really contributes variety to the flavor). It was a pleasant change after finding so many establishments treat the potato salad (which, after all, they all provide) as an afterthought.

I don’t ever eat coleslaw, which I consider to be bland ballast as a rule. However, Off The Bone makes a Summer Cool Cole Slaw that is positively addictive. They break all the rules by adding blue cheese and bacon. It contributes the flavor components that this old faithful so desperately needs. The Honey Spiced Baked Beans were pleasant as well. Likewise, the Tri-Colored Spiced Pasta.

The dessert to order is Rose’s Lemon Pound Cake. It is moist, crumbly and rich.

Dwight and Rose Harvey, owners of Off The Bone

The recipes here come from Dwight and Rose’s own experience. Dwight checked out ribs around town before deciding to go with his family favorite. He thought Houston’s baby back ribs and Jasper’s rendition both strong examples. They test recipes on son Steven and daughter Juan, who both work in the tiny restaurant. Cousins and various other ‘populants’ of the family tree work in the kitchen. To be honest, I lost track of the exact relationships – but they’re close.

Now that they offer traditional sliced brisket, as well as their chopped variation, maybe the purists will give them a break? Judged on quality alone, this is a superior barbeque place. It serves a part of town (The Cedars) that is changing rapidly with apartments, condominiums and the new Omni Hotel next to the Convention Center. I hope it prospers.

This Thanksgiving they have smoked ham and smoked turkey for takeout orders. Call for details. 1734 S Lamar St

Pork ribs, chicken and brisket await service

Oh yeah, it's for real.

We’re suckers for any press release that contains the following sentences:

• Yes, this is really real.
• Don’t you judge us; we all knew it would end up here someday.
• And yeah, your right we probably did go too far this time.
• Sorry, Mom.

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…Still on the fence? Here’s a little rationalization.

FACT – People are passionate about bacon.  According to a recent survey of Canadians by Maple Leaf Foods, Canada’s market leader in the bacon category, when asked to choose between bacon and sex, more than four in 10 (43%) chose bacon.  Thanks to baconlube, Canadians will never have to choose between two of life’s greatest pleasures again.  So you’re welcome Canada, you’re welcome – we’ve got your back.

Need I mention, we’ve requested a sample?

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.

We went out to the patio (one of my favorite patios downtown) and the winners were announced. The Texas winner was Cousin’s Barbecue from Fort Worth. The ribs are picture number 6 (I took the pictures as we went, but never knew whom the ribs belonged to. I found out the order this morning). These ribs had a deep smokiness that won most of us over. Some of them were just slightly overcooked, but the great flavor of the meat and the barbecue sauce was enough to make it the winner. That pickle may have had something to do with the win as well. Have some water nearby if you try it, though. It is a spicy vegetable.

The Oklahoma winner was Leo’s BBQ from Oklahoma City (picture number 3). I liked how they presented their sauce. On the left side, you had a medium sauce, and on the right, you had their hot sauce. The hot sauce’s texture was a bit grainy, but the medium was just about perfect, as were the ribs.

So now it’s your turn to do some judging. The winning pitmasters have been at work in Main Street Garden since 5:30 this morning. They’ll be out at the park tonight from 5 to 10 p.m. Get a plate of ribs from both Leo’s and Cousin’s. Then vote for who you think is the best. The winner will get $1,000. (And all proceeds that DRG Concepts makes will go to Kidd’s Kids.) You can also talk to and test the barbecue sauces and spices from the other pitmasters. And while you’re there, you’ll hear performances from bands from both Texas and Oklahoma.

My only little bit of advice: don’t even look at 35 ribs. You’ll smell like barbecue for the next day and you may get a little sick.