Eater National has released the cover of Daniel Vaughn’s book, The Prophets of Smoked Meats. It’s the first book published by Anthony Bourdain’s Ecco line. Congrats BBQ Snob, may you remember us when you are on CNN. Book due in stores in late spring 2013.6 Comments »
We sent photography intern Melisa Oporto off with her camera and a mission to capture the atmosphere at the Blues, Bandits, and BBQ Festival in Oak Cliff last Saturday. Clyde Biggins was there, of course, waving roasted legs in the air and having a ball of a time. Kids played in the grass, blues bands sang under trees, and man’s best friends enjoyed the great outdoors. You could smell barbecue in the air. D‘s Creative Director Todd Johnson, who acted as one of the meat-eating judges, said he was blindfolded as he consumed forty pieces of chicken and pulled pork. Another table of judges had the honor of tasting brisket and ribs. When Todd sent me a list of all the winners (pasted down below), he said it made him burp just looking at the list. I don’t envy him, but you might after you take a look at Melisa’s photo essay.
Jump and drool. Go ahead, we won’t judge you.2 Comments »
23 barbecue teams are going to be battling furiously this weekend at the Blues, Bandits, and BBQ Festival in Oak Cliff. This feast, featuring more than 1000 pounds of barbecue, will take place on Friday (5 to 10 p.m.) and Saturday (noon to 6 p.m.) at 715 W. Davis Street, three blocks west of Bishop Arts.
According to Clyde Biggins, who’s been babysitting barbecue longer than I’ve been alive, there’s really no competition. He and his team, the Texas BBQ Posse, are going to win. Plain and simple.
Biggins used to own his own restaurant, Clyde’s Old Fashioned Hickory Smoked Barbecue, until he was arrested for drug charges. From 1993 until 2010, Biggins carried out his term while fellow prison mates called him the most fitting name he could ever own: “Barbecue.” Ever since he’s been back in his Oak Cliff neighborhood, people have been telling – more like begging – him to open a restaurant again. But Biggins is 68 years old. He can’t go to sleep unless his barbecue is fully cooked. And he cooks his barbecue all night long. For now, Biggins is perfectly happy giving away his meats right off the street. (He takes donations.) Police have come and shut him down for not having a food service permit, but then Biggins just finds another corner in East Oak Cliff.
Cooking barbecue is what Clyde Biggins is all about. He lives and breathes it, which is why he’s not worried about the 22 other teams at the Blues, Bandits, and BBQ Festival. The only hindrance he has right now is a collapsed canopy on top of his pit.1 Comment »
Last year, Dallas Restaurant Group (Dallas Chop House, Wild Salsa, Dallas Fish Market) and Downtown Dallas Inc. teamed up to create the Texas Oklahoma Red River Barbecue Shootout. Basically it’s a barbecue competition between four pitmasters from Oklahoma and four from Texas. This year, the second event will take place downtown at Main Street Garden on during Texas/OU weekend (October 11 &12).
The pitmasters competing for the 2012 Champion title and a $1000 prize in the two-round contest are:
Cliff Payne (2011 Event Champion) Cousin’s, Fort Worth,TX
Lance Kirkpatrick, Stiles Switch BBQ & Brew, Austin,TX
Kelly Duncan, Big Daddy’s – Lavon, TX
Rev. Jeremiah McKenzie, Baby J’s BBQ & Fish, Palestine, TX
Robby Corcoran, Burn Co. BBQ, Tulsa,OK
Terel McNac, Steve’s Ribs, Edmond, OK
Russ Garrett, Coach’s, Oklahoma City, OK
Bill Ritter, Mud Creek BBQ, Ringling, OK
DRG Concepts and Downtown Dallas Inc. are bringing in live music from Texas and Oklahoma and the bands will perform all evening on October 12, starting at 5:30 p.m. The concerts are free and open to the public. Everyone is invited to bring their lawn chairs and blankets to enjoy the music on the lawn at Main Street Garden. In addition to the barbecue on the Red River Shootout People’s Choice Rib Plate, attendees will be able to purchase beer, wine and margaritas at the October 12 event. Who wins? Downtown Dallas!
More info below.1 Comment »
The man behind Kenny’s Wood Fired Grill, Kenny’s Burger Joint, and Kenny’s Italian Kitchen is opening another eponymous restaurant, but this time it’s all about smoked meats and barbecue. Kenny Bowers, who seems to have his hand in everything, is geared to have Kenny’s Smoke House open in The Shops of Legacy this December. Read the rest of the press release below to get taste of what’s to come.
Kenny Bowers must be smoking something – brisket and pork to be exact! The acclaimed chef and his business partners, Mike Hutchinson and Bob Stegall, will open Kenny’s Smoke House at The Shops of Legacy this winter. The 2,700 square foot restaurant will showcase a variety of smoked meats as well as favorites that fans of the popular chef have come to expect.
“I’ve always been a weekend barbecue fan,” notes Bowers. “This is a restaurant concept more than twenty years in the making.” Bowers has not only been barbecuing recreationally for years, but has visited many of the nation’s top destinations for grilling, smoking and barbecuing meats to evaluate techniques and ingredients. The menu will feature pulled pork, brisket, both beef and pork ribs and smoked sausage sourced from Southside Market in Elgin, Texas.
Bowers will slow smoke a variety of meats and seafood daily over hickory. “Hickory is like the Pike Place Blend of smoking woods,” notes Bowers. “It provides an easy, comfortable smoke level and burns to just the right temperature.”
Guests will enjoy the festive mood in the restaurant as strains of blues and jazz create ambience. The warm intimate dining room will feature exposed brick and rich mahogany wainscoting. But like all of Bowers restaurants, guest comfort and experience will take the forefront.
Kenny’s Smoke House will join other restaurants opened by this successful team, including Kenny’s Wood Fired Grill, Kenny’s Burger Joint and Kenny’s Italian Kitchen.
Any of you watch our local barbecue expert Daniel Vaughn of Full Custom Gospel Barbecue fame on the season premier of No Reservations last night? I did and I have about five minutes to give you my five cents worth:
I’ve watched a zillion episodes of No Reservations and I’ve learned a lot about food and foreign cultures from Tony. He made the right decision to make this the last tour of the show. Bourdain looks tired and his energy level in the show last night was down. He looked like a grandfather hanging out with all of those hip Austin bands. I would too. That isn’t necessarily a bad thing, but his questions were uninspired and when he tried to be cool by tossing in old druggie stories and Lou Reed references, it stung my brain. I’ve heard myself do the same thing in our office. Everyone around me is much younger and watching Bourdain last night made me feel like I was looking into a mirror. Except I would not attempt to be as cool and hip as Tim or Zac by getting a sun tattooed on my arm. That was just dumb.
However, he brought me back to some form of reality when he quipped “Only Jews and Texans understand brisket.” Zinger. Geezer humor at its finest. Continue reading "Food TV Review: No Reservations With BBQ Snob, Daniel Vaughn, and Anthony Bourdain"21 Comments »
Only nine days until the final season of No Reservations kicks off with Dallas BBQ Snob, Daniel Vaughn, creator of the blog-gone-book Full Custom Gospel Barbecue. The episode, with host Anthony Bourdain, will air on September 3 on Travel Channel, was shot in Austin. Here’s a snippet. It will make you hungry.5 Comments »
Remember when the parking lot in the northwest corner of Parker and the Tollway was empty every night? That was before Whiskey Cake. The place does the lion’s share of filling it up now, even on Monday nights. On an evening when most restaurants are starving, Whiskey Cake was packed last night for their Bacardi Tiki Dinner under the direction of execuchef TJ Lengnick. I was an invited guest at the event where the centerpiece of the whole deal was slow-roasted whole pig – two of the critters in fact, and 80-pounds each at that. As the accompanying menu shows, they were accompanied by sides, mahi-mahi steamed in banana leaf and jerk chicken, all preceded by passed appetizers. The whole thing was washed down with cocktails prepared with Bacardi rum.
On a night when the Dallas weather gave us a reprieve from scorching heat hundreds of Dean Fearing fans descended on the outside courtyard of the Ritz Carlton hotel last night to celebrate the fifth anniversary of Fearing’s, Dean’s namesake restaurant. Has it really been five years? Guests dined on barbecue prepared by guest chef and world barbecue chef Chris Lilly from Big Bob Gibson Bar-B-Q in Decatur, AL. They also enjoyed beer from Deep Ellum Brewing Company. At the end of the evenint, Dean took up his guitar with friends for a gig that included hits from Bob Dylan and The Rolling Stones.
To catch more of the ongoing Fearing’s Fifth celebration action call Fearing’s to order tickets for Michael Chiarello (September 19), Hubert Keller (October 4) or Robert Del Grande (October 19). Continue reading "Fearing’s Turns Five and Parties with BBQ by Chris Lilly, Dean Fearing on Lead Guitar, and Beer by DEBC"
Lovers of BBQ, Dean Fearing, and TV personalities can hit the mother lode at Fearing’s Restaurant on August 19 for a lovely evening of all three. Barbecue extraordinaire Chris Lilly, the chef and partner at Big Bob Gibson Bar-B-Q, will be there to help design the menu. This dinner is just the first in a series of four; Fearing will also be hosting Michael Chiarello (9/17), Hubert Keller (10/4), and Robert Del Grande (10/19) as part of his fifth anniversary celebration.
Roll the press release and read the last paragraph especially carefully. I wish I had! This is certainly a sellout.
Jump for the love of bbq. Continue reading "Fearing’s Fifth Anniversary Celebration Features World BBQ Champion Chris Lilly"
This month, Teresa Gubbins reviews Tim Love’s newest restaurant, Woodshed Smokehouse.
Lulled by the scent of smoke, a circle of people huddles around a hunk of charred meat, agog. It’s a mighty beef shin, the bone jutting up amid blackened chunks of flesh, a carnivore’s feast heaped on a slab of wood. A maiden steps into the circle. Her name is Tiffany, and she wants to know if you need an extra napkin. At Woodshed Smokehouse, the new restaurant on the banks of the Trinity River in Fort Worth, celebrity chef Tim Love drags us back to our caveman days, invoking our primordial fascination with burning things. Everything is cooked via fire or smoke—no electricity, no stove-top braising—and the menu includes an “animal of the day.” It even goes so far as to identify menu items by the kind of wood used in their cooking: mesquite, hickory, oak, or pecan. Jump for goodness.3 Comments »
Independence Day is just around the corner, which means it’s time to dust off that grill for the big barbecue party you’re having out in the backyard. If you’re not going to be satisfied with just grilling hot dogs and hamburger patties this year, check out some of these recipes in our recipe directory to fancy it up. Or perhaps you’re still looking for a good picnic spot or place to watch fireworks? Head over to Liz Johnstone’s roundup for places to go on July 4. Don’t worry, guys. We’ve got you covered. You’ll have the best fourth of July yet, guaranteed.
Jump for more recipes.
We sent D Magazine intern Teo Soares to the DEBC’s Brew-B-Q on Sunday. He came back with this report.
It’s Sunday and I’m in line for barbecue at Deep Ellum Brewing Co.’s Brew-B-Q. Before the day ends, about 800 people will wade through the crowds at DEBC’s beer garden and stand in line for tapped kegs. They wear plaid shirts and shorts and summer dresses that show an occasional tattoo on an ankle or a shoulder blade, and when the sun sets, their Ray-Ban glasses hang from their necks.
This is the brewery’s second Brew-B-Q, but the first to take place at DEBC’s facility. A year ago, this space was little more than an empty warehouse, and DEBC hosted the event at Life at Deep Ellum, a cultural center next door. This year’s event is an opportunity to showcase their facility, which now boasts five tanks and a beer garden that faces Malcolm X Boulevard. “We want people to get to see this place,” says Tait Lifto, the brewery’s “Brand and Sales Ninja.” He continues: “This house is built for people.”
Southern Living has just released their hard-to-not-read list: The South’s Best Butt: 20 of the Best Barbecue Joints in the South. They’ve scoured the South and picked their 20 favorite joints. Congrats to Dallas’ Pecan Lodge. Here is Southern Living’s take:
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.
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.
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.5 Comments »
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.4 Comments »
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.6 Comments »
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.
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.18 Comments »
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…8 Comments »