by Misty David | Jul 27, 2017 | Press
There’s a thing I keep seeing people do when they take their first bite at Cattleack Barbeque. I call it the Cattleack eye-roll. It’s often followed by words like “revelatory,” “life-changing” and, in one recent case,...
by Misty David | Jul 27, 2017 | Press
Once upon a time, Dallas had a reputation for having sub-par BBQ (an ugly rumor started by Houstonians, no doubt). However, nothing could be further from the truth as these twelve culinary gems attest. From food trucks to ritzy eateries, these restaurants show the...
by Misty David | Jul 27, 2017 | Press
When eating BBQ at restaurants, I tend to stick with the Texas Trinity (brisket, ribs and sausage) as I like the variety to fully appreciate the pitmaster’s skills, but a visit to Big O’s BBQ in Valera, TX made me fall in love with the BBQ Sandwich all over...
by Misty David | Jul 27, 2017 | Press
What were long ago considered the unwanted scraps from a finely smoked brisket have rightly become a modern-day barbecue delicacy — a rich, indulgent pile of meat and fat and bark known as burnt ends. Legend has it, burnt ends used to practically be given away; the...
by Misty David | Jul 27, 2017 | Press
There’s a certain amount of bravado that comes naturally to Texans. Two-thirds of our fair state’s residents were born here, and the adage goes that the other third got here as fast as they could. Call it swagger. Call it pride. “Don’t Mess With Texas” isn’t just a...
by Misty David | Jul 27, 2017 | Press
It’s a classic boy-meets-grill story. Todd David had a real job for 30 years. During that time, he charmed his friends, family, and employees with his grilling talents. They encouraged him to turn pro. David sold his business and started a catering company with his...