Joe Zavala aimed to bring his South Texas heritage to the Metroplex, as you can see in such items as the Sloppy Juan (chopped brisket, pulled pork, and barbecue sauce wrapped in a locally made tortilla) and in delectable sauces such as the Green Sauce (made with poblanos, cilantro, serranos, tomatillos, and garlic). The 44 Farms–sourced meat, however, demands the spotlight, and the beef rib is the star, with a beautifully peppered crust and perfectly rendered fat. The jalapeño-cheese sausage packs great flavor, while the Pizza Pepper sausage delivers even more heat.
Method: Post oak and pecan; offset smoker
Pitmaster: Joseph Bastian, 19; Ellie Snyder, 30; Joe Zavala, 35
Pro-tip: Fajita night starts at 4 p.m. Thursdays, and brisket breakfast tacos can be had Tuesdays through Fridays.
Joe Zavala's popular side project gets a permanent home in Grand Prairie, but he's serving only on Saturdays.