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threesheets

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  1. On 5/4/2018 at 3:24 PM, threesheets said:

    Really looking forward to Savor Dallas' Opening Night:

     

    OPENING NIGHT: 'CUE IT UP
    Thursday, May 17 at Dallas Farmer's Market
    Indulge your craving for smoked goodness with pit masters and purveyors of fired-up flavors.  

    • Host Chef Tim Byres of Smoke | Smoked 44 Farms beef shank, white beans, leeks, and Calabrian chili sauce
    • Host Chef Todd David of Cattleack BBQ | Akaushi beef pastrami burnt ends + brisket que-t-pies 
    • Boulevardier | Smoked beef with pickled mushrooms, roasted peanuts, and mala vinaigrette 
    • Dude, Sweet Chocolate + Woodford Reserve | Preservation Hall truffle + Loco for Coco bars
    • Harlowe MXM | Thai sticky ribs
    • Ocean Prime | Smoked salmon rillettes
    • Peasant Food Works + Chef Justin Box | Smoked lobster sausage with smoked root mayo
    • Pop Star Handcrafted Popsicles
    • Trompo | Elotes + apache (beef tartare) 
    • PLUS: Straight-up, down-home ’cue from 18th& Vine, Hutchins BBQ, Smoky Rose, Texas Bleu Steakhouse, and more
    • Build-your-own-cupcake bar with The Birthday Party Project

    Went last night and the food was ridiculous.  The dish from Smoke was amazing and the one from Boulevardier was even better.  But I was more excited about eating as much Hutchins as I wanted, and the dude cutting was only too happy to oblige.  Had burnt ends, brisket, and jalapeno cheese sausage + a chopped brisket fried pie from Cattleack, paired with a shitload of Balcones single malt (my buddy is their brand manager so I just hung out with him most of the night). After the two samplings I mentioned above, the Hutchins/Cattleack combo was so rich I could barely finish it.  But it was one of the best things I've ever eaten.  I'm a simple man.

    bbq_1.jpg

    I'm starting to think the reason Hutchins is slightly underrated is because they've been around so long that to admit their stuff is as good as any would mean you missed it sitting right under your nose all those years.  BBQ nerds could never admit that.  Their meat is as good as any I've ever had (disclaimer: never been to Franklin).

    • Like 1
  2. Brisket- that place wouldn't be called Tacos Chinampa would it?  I got a text the other day with a pic just like the one at the top of this page from a buddy that flies to El Paso all the time for work.  Place is famous for their pastor too.

  3. Really looking forward to Savor Dallas' Opening Night:

     

    OPENING NIGHT: 'CUE IT UP
    Thursday, May 17 at Dallas Farmer's Market
    Indulge your craving for smoked goodness with pit masters and purveyors of fired-up flavors.  

    • Host Chef Tim Byres of Smoke | Smoked 44 Farms beef shank, white beans, leeks, and Calabrian chili sauce
    • Host Chef Todd David of Cattleack BBQ | Akaushi beef pastrami burnt ends + brisket que-t-pies 
    • Boulevardier | Smoked beef with pickled mushrooms, roasted peanuts, and mala vinaigrette 
    • Dude, Sweet Chocolate + Woodford Reserve | Preservation Hall truffle + Loco for Coco bars
    • Harlowe MXM | Thai sticky ribs
    • Ocean Prime | Smoked salmon rillettes
    • Peasant Food Works + Chef Justin Box | Smoked lobster sausage with smoked root mayo
    • Pop Star Handcrafted Popsicles
    • Trompo | Elotes + apache (beef tartare) 
    • PLUS: Straight-up, down-home ’cue from 18th& Vine, Hutchins BBQ, Smoky Rose, Texas Bleu Steakhouse, and more
    • Build-your-own-cupcake bar with The Birthday Party Project
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