Al's Beef, a Respected Chicago-Style Dog, Is Coming to Dallas. How Well Will It Travel?

Chicago-mr-beef.jpg
Mr. Beef offers Italian beef sandwiches made with roasts cooked on site.
Earlier this week, news that Chicago-based Al's Beef would set up multiple locations in the Dallas area bubbled up like oil droplets in a pan of simmering jus. Much like Five Guys hired former Redskins player Mark Moseley to head up the burger chain's expansions, Al's Beef turned to Chicago Bears legend Mike Ditka to aid with theirs. They even named a hot dog after him. It's called the "spicy jumbo Ditka dog," and it's topped with onions, mustard and sport peppers.

Ditka's not just Ditkaing around; he's shipping Al's locations all over the country. There are now Al's beef in Las Vegas and California, and now five locations are planned for Texas, in and around Dallas. The first one will land in Addison, ironically in a space that used to house a Texadelphia, which sold a Texan take on Philadelphia's namesake sandwich.

More »

How Cattleack Barbecue Smokes Its Brisket

Categories: Barbecue

cattleackbbq.jpg
Cattleack Barbecue
Yums.
In "Shigging," we ask pitmasters to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they're allowed to lie once.

This week, we're asking Todd David, pitmaster at Cattleack Barbecue, how he smokes his brisket.

What is the name of your smoker?

My main girl is Big Mama and my little girl is Rosie.

See also: How Pecan Lodge Smokes its Brisket


More »

Meat Fight 2014 Tickets Go on Sale Tomorrow

Categories: Barbecue, Events

meatfightalice_downes.jpg
Catherine Downes
Meat Fight founder Alice Laussade is slowly building Texas' coolest barbecue event.
Meat Fight, the barbecue competition, fundraiser and saucy brainchild of our Bearded columnist, Alice Laussade, returns to Trinity Groves on Sunday, November 16. You want to go. You need to go. But will you go? Depends on the accuracy of your clock and the quickness of your clicking fingers.

Tickets for the event -- which features 16 of Dallas' best chefs smoking meat for you to eat, all in the name of charity -- go on sale Wednesday at 10 a.m. They'll sell out in minutes. Don't be hungover.

More info at meatfight.com.

The Meat Fight Meat Scavenger Hunt Starts ... Now

meatfightpigguy.jpg
Catherine Downes for Meat Fight
Go do something meaty and photograph it. It'll be fun.
Last year, tickets to Meat Fight (my barbecue competition that benefits the National MS Society) sold out in a flash.

So, this year, we decided to have a meat scavenger hunt so that one lucky bastard could have easy access to our meat tickets before any other bastard. This is good for us for two reasons: 1) If anyone participates, it means that an actual meat fight occurred in the streets of Dallas because we demanded it, and 2) (see 1).

It's good for you because the winner receives the opportunity to purchase Meat Fight tickets without having to endure the possible scramble that could happen on October 1 when tickets go on sale to the general public. Also, you now have an excuse to fight a pig or cow in public. You're welcome.

Behold: the rules of the 2014 Meat Scramble.

More »

How Meat Church's Matt Pittman Smokes His Brisket

Categories: Barbecue

brisketpittman.JPG

In "Shigging," we ask barbecue experts to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they're allowed to lie once.

This week, for Shigging, I'm doing something a little different, and speaking with a competitive barbecue champion. I've heard that in these competitions, there's a lot of injecting and spritzing and that the strategy for smoking meats in a competition is different than when you're smoking meats for the masses. To find out whether or not those awful rumors were true, I spoke with Meat Church's Matt Pittman.

More »

How Louie Mueller Barbecue Smokes its Brisket

Categories: Barbecue

LOUIEMUELLERBBQ.jpg
Louie Mueller Barbecue + Alice Laussade
In "Shigging," we ask barbecue experts to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they're allowed to lie once.

This week, I'm asking Wayne Mueller (pit master and supreme badass at Louie Mueller Barbecue in Taylor, Texas) how he smokes his brisket. After hearing his answers, I have decided that he is my new favorite meat person on the planet.

What is the name of your smoker?
I have four ladies, and their names depend on how temperamental they act on any given day -- but mostly (and privately) -- I refer to them as Hera, Athena, Aphrodite and Persephone (plus the occasional colorful metaphor).



What kind of smoker is she?
It's interesting that you would presume that my smoker is a female...I think you know more than your letting on, Ms. Laussade...I have two vertical flow pits (all steel), one horizontal flow (brick with a steel lid system) and one hybrid of the two (all steel and mobile) and all are totally female.

More »

How The Grape's Brian Luscher Smokes Brisket

Categories: Barbecue

luscher2012brisket.jpg
Nicholas McWhirter
Briskeeeeet.
In "Shigging," we ask barbecue experts to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they're allowed to lie once.

This week I'm changing things up a little from the regular pit master path, and I'm asking Chef Brian C. Luscher of The Grape Restaurant how he smokes his brisket. Luscher is a two-time competitor at a barbecue competition and charity event that I invented called Meat Fight (drink a beer and chug a brisket every time you see the words "Meat Fight" from this day forward Meat Fight Meat Fight). Last year, Luscher took home the Meat Fight trophy for Best Brisket. In short, the man smokes a good meat. And he does it all while rocking a solid beard. Behold: Luscher's meat wisdoms.

More »

How Stanley's Famous Pit Barbecue Smokes its Brisket

Categories: Barbecue

stanleysfamousbrisket.jpg
Stanley's Famous Pit Barbecue
Yums.
In "Shigging," we ask pitmasters to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they're allowed to lie once.

This week, we're asking Nick Pencis of Stanley's Famous Pit Barbecue (525 S Beckham Ave in Tyler, and a joint that's on Texas Monthly's list of the 50 Best BBQ Joints In the World) how he smokes his brisket.

Here are his answers to our shigging:

More »

Ten50 BBQ, Whose Owner Says He's "Matched" Franklin, Sold Out on its First Day

Categories: Barbecue

tenfiftybrisket.jpg
Kellie Reynolds
The meat in question.
Months ago, when Larry Lavine, the founder of Chili's, and I shouted at each other over the sounds of drilling and hammering at his new restaurant's construction site, it was hard to imagine that that restaurant, Ten50 BBQ, would evolve into become what it has today.

Which is, for starters, a restaurant that is finally open, and already full.

More »

How Tim Byres Smokes His Brisket

Categories: Barbecue

SmokeBrisketTimByresJodyHorton.jpg
Smoke
Eat this.
In "Shigging," we ask pitmasters to give us some specifics about how they smoke their meats. In the spirit of barbecue secretiveness and competitiveness, they're allowed to lie once.

This week, we're asking Tim Byres of Smoke how he smokes his brisket. (You might have heard that The Mr. Chef Byres won a James Beard award this year for his cookbook, Smoke: New Firewood Cooking. No big.)

Here are his answers to our shigging:

What is the name of your smoker?


El Jefe for the smoker and War Dragon for the grill out back (which was the original name my boys wanted to give my dog because it sounds badass).


More »

Now Trending

From the Vault

 

Loading...