Dallas

Interview: Marshall Prichard of Sammy’s BBQ

Owner/Pitmaster: Sammy’s BBQ; Opened 1992 Age: 45 Smoker: Wood-Fired Rotisserie Wood: Hickory Marshall Prichard could pass for a decade younger than his forty-five years. Somehow the barbecue business has been kind to him in the aging process. He was there on day one when Sammy’s BBQ opened in 1992, and he still brings a youthful exuberance into work every day. When Sammy’s first opened, the neighborhood around them that would soon be called Uptown was still a shell. Empty…

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Sammy’s BBQ

Until this week, I had never enjoyed a great bite of barbecue at Sammy’s BBQ in Uptown Dallas. I used to work in the neighborhood when I had a desk job, but Sammy’s was a lunch option only if somebody else was choosing. I had become a barbecue snob, and I was wasting no time on the dry, gray slices of what passed for brisket in this popular lunch spot despite the relentless suggestion that this…

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BBQ Anatomy 101: Beef Plate

Before brisket dominated Texas barbecue, meat markets served a vast variety of smoked beef cuts. The old-school meat markets of Central Texas would smoke anything left in the case too long, most often cuts from the forequarter, like shoulder clod or beef chuck. In the Dallas area during the forties and fifties, smoked beef typically came from a little further back on the steer, specifically beef plate, a.k.a. beef navel, a.k.a. navel plate. Billy McDonald runs Mac’s…

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Cattleack BBQ Does Whole Hog

It was a unique day for barbecue in Dallas last Saturday. Whole hog isn’t an item you normally see on a barbecue menu in Texas, and Cattleack Barbecue isn’t normally open on Saturday. Owners Todd and Misty David were showing off what they had learned in January’s Whole Hog Extravaganza. They also wanted to use their new toy – a specially designed whole hog cooker. Smokin some whole hog pulled pork for tomorrow’s special Saturday menu…

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Off the Bone Barbeque

It’s not exactly new, it’s not flashy, and it’s not dogmatic about the barbecue style it serves, but Off the Bone Barbeque in Dallas’s Cedars neighborhood is just good. Dwight Harvey has run this joint in a converted gas station with his son Steven since 2008. It was a scheme to keep Dwight busy after retirement, and to take the next step in their successful catering business. I’ve written about it in the past, and spent…

Interview: Tim Byres of Smoke

Co-Owner/Chef: Smoke; Opened 2009 Age: 39 Smoker: Wood-fired Offset Smoker Wood: Various Tim Byres is a man who is hard to pin down, mainly because he despises labels. He has been chef, pitmaster, author, culinary diplomat, and almost a food stylist. Six years ago he opened Smoke in West Dallas along with Chris Zielke and Chris Jeffers, and earlier this year they opened the doors to a new location in Plano. Things are going well for the team. Although its…