Tuesday, February 5, 2013

BBQ Openings in D/FW

A few years ago there were few BBQ openings that would garner a mention by even local media. Most joints didn't bother even making an announcement, but things have changed. These days with every opening there seems to be a press release, a new website and maybe even a chef. More than once I've been frustrated at the lack of marketing prowess of those that make barbecue their business, but that doesn't seem to be a problem any longer. Here are a few of those openings:

FM Smokehouse is coming to Irving. They've announced a March opening at 660 Walnut Ridge Rd. This joint will be from the owners of Holy Grail Pub in Plano.

Slow Bone will open in Dallas in late February or early March. It'll be in the old BW's BBQ building across the street from Off Site Kitchen. Jack Perkins of Maple & Motor is at the helm with a solid staff behind him.

3 Stacks Smoke and Tap House will open on February 8th in Frisco at 4226 Preston Rd. Trace Arnold known as the Rib Whisperer will work the pits, presumably taking some time away from the Ultimate Smoker & Grill that he designed.

Kenny's Smokehouse in Plano has already opened despite their Facebook banner that still says "Coming Soon". It's from chef Kenny Bowers and is located at 5760 Legacy Dr.

Peak & Elm Cocina y Bar isn't a barbecue joint, but they will be cooking barbacoa. I haven't confirmed the cooking method, but via their Twitter account I've learned that they will offer whole head barbacoa (barbacoa de cabeza) and the more popular cheek meat (cachete). They'll open Friday, February 8th at Peak and Elm Streets in Dallas.

Brooks Backyard BBQ opened in Garland two months ago without any fanfare. They're doing some decent barbecue and they cure and smoke their own bacon.

You'll have to wait until later today for the biggest opening news so far this year. I'll be sure to give a full report on all of them.

- BBQ Snob

No comments:


Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.