October 2017

Texas BBQ Posse / 2017 / October

October 2017

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Looking for a great Dallas lunch deal? Dylan's Barbecue Saloon may be your place

Diners eat on the front patio of Dylan's Barbecue Saloon on Northwest Highway in Dallas. (Photo ©Chris Wilkins/Texas BBQ Posse) Eating good barbecue for lunch in Dallas can often be a costly proposition, sometimes heading north of $20 at the better-known joints. The Posse is always on the lookout for the next great lunch deal and we recently found one at Dylan's Barbecue Saloon, located just west of Loop 12 on Northwest Highway. Dylan's was opened a little more than two years ago by Dylan Johnson, owner of Milo's Bar in Arlington, in partnership with long-time caterer Bryan Mahoney. I…

Joints - 10/31/2017

Meet the top Kosher cop at the Dallas Kosher BBQ Championship

Rabbi David Shawel at the first Dallas Kosher BBQ Championship. (Photo ©David Duchin) Along with the food and the fun, one of the more intriguing aspects of the Dallas Kosher BBQ Championship, which makes its third annual run Sunday, Oct. 29, is how the smokers, grills, knives and other cooking utensils are kept from year to year to ensure they remain kosher. “It’s pretty neat,” said Rabbi David Shawel, the top Kosher cop at the event. “We’re dealing with a very high standard.” Kosher dietary laws, derived from the Hebrew bible, involve the food itself and the way it is…

People - 10/23/2017

Franklin Barbecue targets first week of November for re-opening

Smokers sit in the burned out smokehouse of Austin's Franklin Barbecue in early October. (Photo ©Gary Jacobson/Texas BBQ Posse) Call it serendipity. I stopped by Franklin Barbecue near downtown Austin this morning just to check on rebuilding progress since an August fire closed the place. And there was Aaron Franklin, red socks and all, talking barbecue to a couple in a big SUV. “They’re from Wisconsin,” Franklin told me, smiling, after he had finished. Yes, the most famous pit master in the world, even in the midst of major reconstruction, still makes time for his fans. The news from this…

Joints - 10/19/2017

The state of Dallas BBQ 2017, a Posse debate

The Dallas-area barbecue scene has changed dramatically over the past six years. (Photo ©Michael Ainsworth/Texas BBQ Posse) A few years back, six to be exact, we wrote a “grim indictment” of the lack barbecue choices in Dallas. Pecan Lodge and Lockhart Smokehouse had recently opened, but, we concluded, there was a dearth of joints, especially for a city the size of Big D. Not to mention for the fourth largest metro area in the nation with more than seven million people located in the heart of barbecue country. Why? Were the chains smothering the independents? Tough city regulations? Lack of…

Joints - 10/17/2017

Recipe: A Texas-style test of ribs, and rib rub on Lopez Island

A plate of finished baby backs, "spares" from Midnight's Farm and chicken. (Photo ©Bryan Gooding) Creative embers aglow, Martha Gooding walked to her spice cabinet. "We've got to find some magic ingredient for our rib rub." she said. "And what I was thinking was garam marsala." It was the last Sunday of Sherry Jacobson's and my visit to Martha and Bryan Gooding's home on Lopez Island. Our mission was to test a punchy Texas style rub on two kinds of pork ribs: a meaty, fatty grocery store-bought rack of baby backs and a much smaller, leaner rack from pigs raised at…

Cooking - 10/10/2017

Confessions of a Kingsford guy: This new Weber charcoal ain’t bad. . .

I’ve been a Kingsford charcoal guy since first learning to grill more than 40 years ago from Walt Scheela, my wife’s grandfather. Walt used Kingsford and literally counted the briquets as he added them to his Weber kettle each hour when he cooked the Thanksgiving turkey. Over the years I’ve tried other brands, even some lump charcoal. But I always come back to Kingsford Original. I use it with my Weber machines at home, including a 22.5 Smokey Mountain. I’ve also used Kingsford for big cooks for large groups on homemade cement-block pits. We arranged whole bags along the bottom…

Cooking - 10/04/2017

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