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Articles about Meat

Eat This Now: Kor-BQ in Plano

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.

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posted by Daniel Walker | March 15th, 2012 10:00am | filed under BBQ, Eat This Now!, Meat, cheap eats | 6 Comments »

Dallas’ BBQ Snob, Daniel Vaughn, is Writing a Book for Anthony Bourdain’s New Ecco Line

Our BBQ guy, Daniel Vaughn

Anthony Bourdain’s a smart man for selecting Daniel Vaughn, BBQ Snob and the genius behind “Full Custom Gospel BBQ”, to write one of the three titles for his new line of books published under Ecco, an imprint of HarperCollins Publishers.

Our favorite BBQ correspondent (who did his first print story with us) will be writing 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. The book will feature recipes of smoked classics and sides, and shed some light on some of the people whose passion drive the Texas BBQ food scene.

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posted by Carol Shih | February 23rd, 2012 8:16am | filed under Breaking News, Dancing, GO TEXAN, Meat | 6 Comments »

Happy Valentine’s Day: Off-Site Kitchen in Dallas is Open for Business

Slow-cooked pork covered with caramelized onions and peppers.

Nick Badovinus and chef Dan Riley have been hunkered down for over a year developing the menu and creating all kinds of delicious roasted meats for Off-Site Kitchen. Today he is finally opening the doors!

Now, hold your horses. The dining room is tiny. Off-Site Kitchen is basically a take-out restaurant with a few stools inside and some picnic tables outside. Here are some pictures of what you can expect. The food, inspired by “what line cooks eat,” is basically simple sandwiches and breakfast burritos made from quality roasted meats. Roll the Badovinus quote of the year:

“It’s light industrial food,” he said. “It’s the kind of food you want to eat before you go solder something.”

Off-Site Kitchen will be open for lunch only from 10:30AM until 3PM for the next two weeks. Then the breakfast menu will kick in and they will begin serving at 7AM and will remain open until 7PM. “After we hit our stride, we’ll start rolling out the meat-by-the-pound program,” Badovinus said. “I’m so excited. This place is a real man cave.”

The original date for OSK’s opening was February 14, 2011. After Badovinus missed his mark, he decided to workshop the place and open on Valentine’s Day this year. “You see how many financial sacrifices I made to pay for my original vision,” Badovinus said. “I mean I’ve got a wheelbarrow of pork rinds down here. Who doesn’t love that?”

Badovinus was only half-joking about the Valentine’s Day opening. He and chef Dan Riley have used the Off-Site Kitchen space to tweak the menus of Badovinus’ other restaurants (Neighborhood Services, Neighborhood Services Tavern, and Neighborhood Services Bar & Grill). They also use the huge kitchen as a commissary for the other restaurants. The receive, portion, and distribute all of the meat and seafood at Off-Site Kitchen.

SOLDER, EAT, REPORT. No call-in orders. Plan to show up and wait.

[Also, Neighborhood Services Bar & Grill in Preston Royal will open for lunch in two weeks.]

The menu and photos are below.

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posted by Nancy Nichols | February 14th, 2012 11:28am | filed under Bring it!, Burgers, Celebrity Diners, Cult Cuisine, Hole in the wall, Meat, Merguez Sausage Hunt, Openings, Restaurant News, Sandwiches, Scoops, Second coming, Silly Reasons to Celebrate, Take-out, Valentines Day, chickens, lunch, mob scenes, pork, youthful spontaneous restaurants | 1 Comment »

Eat This Now: The Salami e Funghi from Cavalli Pizza in Irving

A few years ago, when I first came to Dallas, I was quickly told I had to try Cavalli Pizza.  Indeed, Cavalli may have been the first restaurant I ever ate at in Texas.  It was both a blessing and a curse.  A blessing, for I dreamed and envisioned the entire Dallas pizza scene to be equal to Cavalli in quality and flavor. A curse, for I quickly realized that, for the most part, Cavalli was an anomaly in the pizza world.  My standards were set high, and there was no way I was lowering the bar for the strings of tasteless pizza garbage many other pizza joints presented. Most people know that they were the first in Dallas to throw around the term “VPN certified”, an accolade which at first meant little more to me than a Citysearch recommendation, but which I have now come to associate with quality and a strict attention to detail.

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posted by Daniel Walker | January 11th, 2012 10:30am | filed under Eat This Now!, Meat, italian food, pizza | 4 Comments »

This Little Piggy Went Downtown

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… (more…)

posted by Sarah Reiss | November 15th, 2011 12:34pm | filed under BBQ, Bacon, Bring it!, Cheap trick for comments, Chef's tasting, Cult Cuisine, Daniel Walker, Diets are stupid, Eat This Now!, Food Porn, Good Morning, Good Service, I Hate it When That Happens, I Went to College for This?, I'm a sucker for a man in flannel, I'm about to get fired, It's just lunch, Keep Dallas Douchey!, Meat, Merguez Sausage Hunt, Musical Press Releases, Newfangled condiments, Nostalgia, Procrastination is part of the creative process, Really stupid joke, Really?, Rewritten Press Releases, Scoops, Second coming, Sexy food, Sing Along Press Releases, Slow News Day, Snacks, Things To Do, cheap eats, classes, hold on to your effin hat, make mine a double, party, pop-up restaurant, questionable behavior, questionable judgment, sassy pants, somebody help this poor girl out, who'd a thought? | 13 Comments »

Matador Meat & Wine To Open at Sylvan | Thirty in Oak Cliff in Fall 2012

Yeah! A new locally-owned, custom-cut butcher shop, Matador Meat & Wine, is scheduled to open soon in Fall 2012 at Sylvan|Thirty, the North Oak Cliff/West Dallas mixed-use development at the corner of Sylvan and Fort Worth Avenue. The shop, founded by husband-and-wife team Matt and Colleen Peterson, will offer high-quality Certified Angus Beef and Prime grade beef. Want your steak cut 3-inches thick? No problem. They will also offer “seasonally available free range chicken, premium pork, gourmet sausages and hamburger patties, smoked meats (brisket, baby back ribs, etc.), more than 75 labels of wine and home delivery services.” This will be Matador Meat & Wine’s sister location to its first store on Preston Road in Plano. They will share space with Cox Farms Market.

posted by Nancy Nichols | November 14th, 2011 12:52pm | filed under Groceries, Meat | 4 Comments »