Until recently, every smoked burger I’ve eaten has resulted in a contradiction of the palate. Smoky beef seasoned with salt and pepper hits all the positive taste receptors, but to trigger those you have to chew on a patty as dry as mesquite. It doesn’t take long to overcook
A massive stadium bond raises the idea that Dallas could claim the Rangers as their own.
We guess this is good news.
Four decades of classic barbecue, still going strong thanks to a new owner.
Pitmaster: Back Country Bar-B-Que; Opened 1975Age: 62Smoker: Wood-Fired Rotisserie SmokerWood: HickoryEarnest Griffith Sr. has been cooking barbecue in Dallas for 42 years. He started in downtown Dallas in 1970, when the area was teeming with workers in need of lunch. This was before the days of the downtown tunnels, which
The popular outdoor ”take-a-book, leave-a-book” displays face new restrictions in Big D.
After a decade of hard-won victories and brutal setbacks, the 36-year-old quarterback—and every Cowboys fan—knows this: 2016 is the year he will write his legacy.
The headlights from a Chrysler 300 beamed through the window and into the historic dining room of Sonny Bryan’s Smokehouse in Dallas. It was after midnight, and the driver was waiting for his seemingly inebriated (or maybe balance-impaired) passenger to get back with a couple chopped brisket sandwiches. I had just ordered ribs
Barbecue rookies have built a promising stop off of Northwest Highway in Dallas.
Barbecue for breakfast in Texas usually means an old time smokehouse that happens to open early. Whether it’s a ring of sausage and a Dr Pepper at Smitty’s in Lockhart or the whole menu at Snow’s BBQ in Lexington, you can find breakfast if you look hard enough (though the
Now a community called “No Town” has found itself facing the same challenges as Sandbranch.
Competition crosses state lines.
Two famed chefs share the secrets behind their hamburgers.
If Dan Patrick won’t speak for all Texans, he should sit down.
It’s possible, and necessary, to mourn for the victims of police brutality, the slain officers and address America's racism.
Hey, we'll take it.
When the Dallas Police Department posted Mark Hughes's picture during the mass police shooting, they made him a target.
The city tried to buy up $50K worth of ad space in Cleveland to advertise Dallas.
This is not a barbecue joint. As the name suggests, they specialize in smoked meats, which are mostly piled in a sandwich. If you come to One90 Smoked Meats looking for a combo plate with slaw and beans on a plastic tray, prepare to be disappointed. But if you’re happy with
The drummers for the Old 97’s, the Polyphonic Spree, and the Deathray Davies unite—on different instruments—for a new album.
It’s the remix to Transmission, hot and fresh out the kitchen.
Gregory Johns didn’t learn to cook barbecue from his family, books, videos, or from a mentor. He taught himself through trial-and-error. As he told me, “You burn some meat, you get it right next time.” His journey began in 1998 when he purchased a steel barrel smoker. Eight years later, Johns
The Cowboys made the rare move of making a running back a top-five draft pick. What’ll it take for that to be worth it?
Owner/Pitmaster: Off the Bone Barbeque; Opened 2009Age: 70Smoker: Wood-Fired Rotisserie SmokerWood: Pecan and MesquiteOff the Bone was once a tiny joint in a neighborhood without much of an identity. Since it opened seven years ago, The Cedars has grown into a destination, and the barbecue joint has grown with
Karl Kuby Jr. (left) and Karl Kuby Sr. (right) outside of Kuby’sOwner: Kuby’s Sausage House; Opened 1961Age: 84If you’ve had breakfast at Kuby’s Sausage House in Dallas’s Snider Plaza, chances are you’ve seen Karl Kuby Sr. canvassing the dining room looking for kids so he can pass out his
The alt-country quartet’s evolution into a Dallas institution is complete.
This shouldn’t take ten years, should it?
Just a few months after opening in early 2015, Dallas’s Back Home BBQ pulled a barbecue mulligan: They shut it down. The already renovated Chinese restaurant got re-renovated. A new patio and sign were installed, and the menu was overhauled. When it reopened last November, pitmaster Carl Anderson began cooking with
Big Lawsuits Happen Here.
Mike Anderson Jr. runs one of the most popular barbecue lunch spots in Dallas, but when he opened it with his dad back in 1982, they really didn’t know what they’d gotten into. “We started it together the week after I got out of high school,” he told me while
It probably won’t do for a daily commute, but those looking to get between the Metroplex’s anchor cities are on the verge of a new option.
As Dallas City Council voted to ban a porn convention from using its convention center, Mike Rawlings coins a phrase.
The governor is threatening to take funds from local police departments that have “sanctuary city” policies, but are those threats even warranted?
They've been without clean water for decades. How is this still the case in 2016?
A look inside Top Knot, Dallas's new Japanese-Mediterranean-Latin American fusion restaurant.
Oliver Sitrin is no stranger to pastrami experimentation. During his time as chef at Blind Butcher on Greenville in Dallas, he’s taken his thin-sliced beef pastrami and piled it high on rye (a traditional presentation, to be sure), as well as tucked it into an egg roll. He’s made tender duck pastrami,
The city launched an initiative to address the loose dog problem of South Dallas.
It’s like putting a Band-Aid on a broken kneecap.
The nation is talking about Texas’s new open carry policy, and two pistol-packing pitmasters are grabbing headlines for their opposing views. Trent Brooks, of Brooks Place BBQ, welcomes open carriers to his Cypress barbecue trailer, and in fact offers a ten percent discount for anyone showing off
The best sights, bites, and experiences from my travels around the state this year.
South Oak Cliff students stage walk out amid crumbling school conditions, but fifteen miles down the road Highland Park ISD is flush with cash.
An ode to the drowned taco, one of the best tacos in Dallas.
I’ve never eaten at a restaurant more often before a first review than this one. Including opening night, I’ve enjoyed seven meals at 18th & Vine since they opened the doors in early October. It helps that the restaurant is just fifteen minutes from my house, but it also takes a
His comments about Syrian refugees have gotten him national attention and could push more Texans to follow his lead.
Who better to investigate wrongful conviction cases than exonerees?
Every year, Texas' growing population makes traffic a bit more unbearable.
According to a new list from USAA and the U.S. Chamber Of Commerce, Houston, Dallas, and San Antonio are among the best cities for job-seeking military veterans.
The UT System's version of the Rooney Rule could lead to more diversity in hiring. Here's why that is necessary.
Kansas City deserves all the credit for one of barbecue’s greatest inventions: the burnt end. These are the crusty ends from the fatty side of the brisket that are cubed into bite-sized morsels. They’re sometimes re-seasoned and/or sauced, then smoked further to get more tender and a bit crunchy
Between the ”Come and Take It” flag and banning the Dallas skyline, the most appealing thing at the ballpark these days is the cotton candy-flavored hot dog. Ew.
