Grapevine

Meat U Anywhere BBQ 01

Meat U Anywhere BBQ

The valet stand just outside the front door of Meat U Anywhere BBQ is a unique barbecue joint amenity. It might seem out of place for this type of restaurant, but owner Andy Sedino has his reasons. When he opened this joint late last year he saw it as a side business to go along with his already successful catering operation. He never expected to be this popular, as evidenced by the small parking lot and…

Interview: Shane Wilkinson and Lynn Owens of Bartley’s BBQ

Business: Bartley’s BBQ; Opened 1968 Owner: Lynn Owens Pitmaster: Shane Wilkinson, 36 Smoker: Wood-Fired Rotisserie Pit Wood: Hickory Bartley’s BBQ has changed hands a number of times since it opened in 1968, and it was forced to change locations in the nineties. Shane Wilkinson is the pitmaster, and son-in-law of owner Lynn Owens, and he jokes that this once-temporary location in a strip mall has served them just fine. Lynn Owens is just getting back into the barbecue business after…

New BBQ Joint Opening in Grapevine

For nearly a decade San Angelo native and current Keller resident Andy Sedino worked for Rudy’s BBQ. When he left in 2012 he was a managing partner and the Director of Operations for the North Texas franchises of the popular chain. Now he’s looking to bring his own brand of barbecue to the area. Meat U Anywhere BBQ has been a catering operation for the last year or so, but a permanent restaurant location is…

Bartley’s Bar-B-Q

We walked through the doors of this thoroughly nondescript suburban strip center spot and were greeted by the heavenly incense of smoked meat—which carried us to the counter in a happy daze. Next, came an unsolicited, excruciatingly upbeat testimonial from a fellow patron, waiting and antsy for service: “Best barbecue around!” he blurted out. Finally, we ordered, and the sensory experience we’d been waiting for unfolded: The brisket was ringed in deep maroon, and walloped…

Bartley’s Bar-B-Q

I needed to go back to Bartley’s in Grapevine to clear up a misunderstanding. In my D Magazine article on the Best BBQ in DFW, I stated that Bartley’s used oak in their smokers, but a few commenters noted that they use hickory. I had to get it from the horse’s mouth, so after a cancelled flight at DFW led to a bowl of red at Tolbert’s, I stopped in at Bartley’s for some meat…