Dallas

Smoked Portland 09

Smoke Gets in Your Food

Just when it appeared we had hit peak bacon—last week’s introduction of Sizzl, Oscar Meyer’s dating app for bacon lovers, could be pinpointed as the moment things jumped the shark—Chris Shepherd, the chef at Underbelly in Houston, found a way to improve the most popular ingredient of the past five years. Enter bacon sausage, ground up cured and smoked pork bellies stuffed into large format casing. Shepherd unveiled the dish at Feast Portland, and, no surprise, it was a hit. Yes, this is…

Not Just Q 01

Not Just Q

Eric Hansen has been passionate about barbecue for years, but his new barbecue food truck, Not Just Q, started smoking last April. If Hansen’s name is familiar, it might be because it was included in most every announcement relating to the Slow Bone’s opening in Dallas. His stint as the pitmaster there was short lived. Call it professional differences, but Hansen decided to launch a barbecue business of his own. News of the new barbecue trailer in…

TDs BBQ 06

Another Barbecue List

With what seems like three new barbecue lists coming out daily during the summer, I’ll forgive you if you didn’t notice the new one this morning. However, many did comment on Thrillist’s new one entitled “An Expert Panel Ranks the 5 Best BBQ Joints in Dallas.” This list included four familiar names, and left off a few that I think make great barbecue. Most folks took issue with TD’s BBQ in South Dallas being included at…

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…

Sammys BBQ Dallas 10

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…

Beef Navel 02

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…