June 2011

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cookshack

We read a label on a Cookshack smoker oven — this ain’t real Texas BBQ, folks

Normally, we don’t like piling on. But some opportunities can’t be resisted, especially when it involves a topic important to us: real wood-fired barbecue. A couple months ago, we got a good debate going here about wood vs. gas, and even ran highlights of a Southern Pride recipe for Texas-style brisket that we thought supported our point of view. Now, our attention turns to commercial pellet machines. Posse pitmaster Marshall Cooper found the above photo of labels attached to a Fast Eddy’s by Cookshack Model FEC100 “smoker oven.” The company says on its Web site that the machine is “100%…
 - 06/16/2011
SMbbqback

The Pecan Lodge gets some advice from a pro on its new pulled pork sandwich

We were about to leave the Pecan Lodge during our impromptu Best-of-Dallas barbecue tour Saturday when owner Diane Fourton popped the question. “Do you guys want to sample the pulled pork?” We felt a little sheepish. BBQ Snob Daniel Vaughn had raved about the dish when he stopped by our table earlier. But none of us had ordered it. We had been committed to the hard core staples of Texas barbecue. Nothing but brisket, ribs and sausage. (All right, a couple of us also got the fried chicken.) Pulled pork is a new menu item for the Pecan Lodge. Diane…
 - 06/15/2011
SMenterLOCKHART

Lockhart Smokehouse shrugs off review, smokes 3,000 pounds of meat a week

Lockhart Smokehouse owner Jeff Bergus was working the front of the house during the Posse’s visit to his Oak Cliff joint Saturday afternoon. When new customers arrived, he asked if they had ever been to his place before. If no, he immediately escorted them to the meat-ordering counter in the back. After a while, he sat down at the Posse’s table and chatted. We asked how business has been since his place received a one-star food review from The Dallas Morning News a few weeks ago. A framed copy of the review hangs on one wall, along with copies of…
 - 06/14/2011
impromWEB015

Dallas is raising its BBQ game

We’ve commented in the past about the lack of great Texas style — real wood-fired — barbecue in Dallas. But during the Posse’s “Impromptu Best of Dallas BBQ Mini-Tour” Saturday, one conclusion was clear: Big D is raising its game. Over a period of about four hours, we ate at three joints. Each smokes with a different kind of wood. The Pecan Lodge at the Dallas Farmers’ Market uses mesquite. Meshack’s Bar-B-Que (OK, it’s in Garland but we’re counting it as Dallas) uses pecan. And Lockhart Smokehouse in Oak Cliff uses post oak. Admittedly, these three places were already our…
 - 06/13/2011
pecan001

See the photos: Celebrating the return of BBQ today at Pecan Lodge

After a couple of months absence, barbecue is back at Pecan Lodge. Eight members of the Posse gathered at Farmers Market shed no. 2 this morning to test samples hot off the pit. BBQ Snob Daniel Vaughan and his family joined in the action as well. This was the first stop of what we called the “Impromptu Best of Dallas BBQ Mini-Tour.” Stops followed at Meshack’s Bar-B-Que in Garland and then back down to Lockhart Smokehouse in Dallas. Pecan Lodge owners Dianne and Justin Fourton have added several new menu items, including pulled pork, homemade sausage and fried chicken. More…
 - 06/11/2011
garden-and-gun

Meshack’s Bar-B-Que in Garland named as one of the best in the country

The honors continue for one of the Possse’s favorite BBQ joints in the state. Meshack’s Bar-B-Que Shack in Garland has been named in the list of Top 21 BBQ Sandwiches in this month’s Garden & Gun magazine. The slick looking national magazine describes itself as, “A Southern lifestyle magazine that’s all about the magic of the new South – sporting culture, food, music, art, literature, people, and ideas.” Meshack’s owners Donna and Travis Mayes got a visit yesterday from the city of Garland, who will be honoring them with a proclamation at the next Garland City Council meeting. Congrats to…
 - 06/09/2011
FranklinsPortrait

See the latest & greatest photos of Franklin Barbecue in Austin

My Dallas Morning News colleague Guy Reynolds made a couple of trips to Austin to shoot photos for a page one story on Franklin Barbecue, which has attained cult status in an amazingly short length of time. Click here to see the slideshow of Guy’s work, behind-the-scenes photos of Aaron Franklin & crew from the early hours working the pits to closing time, and everything in between. Above is a photo of Aaron and wife Stacy relaxing in front of the little turquoise trailer that started it all. Guy describes how he shot the Franklin portrait on his facebook page,…
 - 06/09/2011

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