Dallas

Smoked in Texas: Mozzarella Company Smoked Mozzarella

Paula Lambert has been making cheese at the Mozzarella Company in the Deep Ellum neighborhood of Dallas since 1982. The store/factory produces a wide variety of cheeses, but mozzarella is the flagship as the name suggests. After mastering fresh mozzarella Paula started smoking it. The smoked mozzarella is available in half pound packages. Mine was abut $8. On her website, Paula explains that “Mozzarella can be smoked, either in a smoking chamber with intense smoke…

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Pecan Lodge Frustrated at Farmers Market

Last Saturday, business was booming at Pecan Lodge in Shed #2 at the Dallas Farmers Market. I was eating tamales from La Popular, another vendor at the market, and it was great to see such vibrancy in at Shed #2. Just a few years ago, when Pecan Lodge opened, this was a different scene—the expected Saturday peak was there, but on a Thursday or Friday, it was relatively quiet. Now, even on weekdays, there’s a…

The Slow Bone Barbeque

“You can master this process fairly quickly.” This was the quote from Slow Bone owner Jack Perkins a few months before he opened his first barbecue joint in April of this year. Perkins has been a force in the Dallas dining scene since his much heralded burger joint, Maple & Motor, opened in 2009. The Slow Bone is his first foray into smoked meats, unless you count Meat Fight. Jack was a contestant in the…

Interview: Justin Fourton of Pecan Lodge

Justin Fourton Owner/Pitmaster: Pecan Lodge; opened in 2010 Age: 37 Smoker:  Steel smoker with an offset firebox Wood: Mesquite and Oak I called Justin Fourton on his day off to set up this interview. His voice mail was full. He is a man in demand, but is always generous with his time. I drove to his restaurant where an employee watching the smoking pits said he had just left. When we finally hooked up it…

In Praise of “Old” Barbecue

Traditional barbecue is having a moment, not just in Texas but around the country. So it’s natural to wonder when the backlash might come. Though it may be overdoing it to call Josh Ozersky’s story in the Wall Street Journal, “The New Barbecue,” a call to arms, he does do a strenuous job of dismissing traditional pit-smoked meats and lavishing praise upon cooks who are “shaking up” the established ways. Leave it to a New…

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Pecan Lodge

Shed #2 at the Dallas Farmers Market is a vast, enclosed, and fully air-conditioned structure that essentially serves as a city-owned food court where up-and-coming restaurateurs crowd in to show off their skills. The unquestioned anchor tenant of this gastro-carnival is Pecan Lodge, a three-year-old barbecue joint producing what is the best smoked meat in North Texas. It’s easy to find because their counter is just inside the front door, and also because a line…