Dallas

Interview: Chris Manning of Smokey Joe’s BBQ

Owner: Smokey Joe’s BBQ; Opened 1985 Age: 24 Smoker: Wood-fired Brick Smoker Wood: Hickory Thirty years is a long time to keep a barbecue joint going, but Chris Manning wasn’t even born when Smokey Joe’s opened in 1985. The twenty-four year old swore he wouldn’t work in the barbecue joint. He went to college to find another path, but he came back. Now his dad is focused on his home building business, Joe Melton, the namesake of Smokey Joe’s, is retired,…

Photo provided by Sarah Taylor Watson

The Hardeman Family’s Barbecue Legacy

In a Dallas city directory from 1948, there is a listing for Hardeman’s Barbecue. In fact there were two at the time, both of which were located in what was known as Freedman’s Town. It was a segregated African-American neighborhood just north of downtown in what is now Uptown. Those barbecue joints are what built the foundation for a barbecue family that flourishes today – a family whose longevity in Dallas barbecue is eclipsed only by…

Bryan's BBQ 15

The Bryan Barbecue Empire

If you’ve eaten barbecue in the Dallas-Fort Worth area, there’s a good chance you’ve eaten it at Sonny Bryan’s Smokehouse. For more than a century, four generations of Bryans have operated barbecue restaurants, eventually creating a national franchise that’s now nine strong (eight in DFW and one in Utah). Their saturation in the market and ability to weather a fickle food industry over so many years makes them one of Texas’s bonafide barbecue empires. Some of this comes across in…

Gas Monkey 06

Gas Monkey Bar and Grill

At four month old Gas Monkey Bar and Grill, I thought I was walking into a made for T.V. joke where barbecue was going to be the punch line. Muscle car makeover maestro Richard Ray Rawlings started in the business world with an advertising and printing firm in Dallas. He sold that for a bundle and used the money to build a hobby – Gas Monkey Garage. From that shop came the merchandise line, the…

Smoked in Texas: Smoked Sturgeon Headcheese

In the video above, chef John Tesar of Spoon in Dallas raises the smoked-filled glass dome to reveal one of his signature dishes. It’s a headcheese made of apple wood smoked sturgeon. The presentation is dramatic, but the that’s only the beginning. The smokiness of the fish is deep. It seeps into the gelatin which allows the flavor to coat your mouth as it melts on the tongue. The dollop of caviar is an uneccessary…

Cattleack1

Cattleack BBQ

Along Alpha Road you’ll pass a few furniture stores, a discount mattress outlet and a block or two of banal single-story retail buildings. When you turn north on Gamma Road you’ll think for sure that you’re in the wrong neighborhood, but look for the sidewalk signs advertising BBQ. There will likely be a line out the door that’s right beside the pig-shaped neon sign. That means it’s Friday at Cattleack BBQ. The husband and wife…