Smokin’ BBQ – Texas Style

| May 21, 2013 | 1 Comment

On a recent transit stop in Dallas (USA) – I was determined to visit the Lockhart Smokehouse, widely recognized as the sacred smoked meat temple of Central Texas. A 20 minutes drive from Downtown Dallas, the location in Oak Cliff’s Bishop Arts District is as unobscure as the red and white building of this apparent BBQ haven. Smokin’ BBQ – Texas Style; I arrived with much anticipation, after all, BBQ is King in Texas, and stumbling upon this month’s issue of the Texas Monthly (May 2013), the Lockhart Smokehouse made the list as one of the top 50 BBQ Joints in the Lone Star state.

Lockhart Smokehouse Dallas Texas

Upon entry, mouthwatering smells of smoked meats will caress your olfactory senses; the dining hall itself resembling more of a warehouse featuring exposed red-bricks and corrugated metal sheets. Rustic it looks, suggesting that the real purpose of being here, are the smoked meats. As a fist-timer, my obvious hesitation trying to work out the concept of ‘host / guest’ engagement, I soon was escorted to the meat-ordering counter in the back. The large oven-like pits in solid red right behind the counter, are evident that you are at the heart of Lockhart’s Smokehouse – the host explains that these custom-made pits have internal fireboxes, locally-made by Bewley. They proudly opened the firebox door and the orange hot glowing wood – hickory infused, confirmed the method of smoking is done with 100% real-wood fire.

Pitmaster Tim McLaughlin (Photo: Entree Dallas)

Meats are ordered by the cut or type and its weight – and unless you are a BBQ buff, the choice of cuts and overall variety can be a little overwhelming. Fortunately, the helpful crew of pit-masters behind the counter are quick to offer samples and start to familiarize you with the concept of ordering, before preforming their carving skills.

Ribs, brisket, sausages, clod … it’s your pick from here on out – once you have made your selection, the meats get cut onto brown butcher-type wrapping sheets – with a choice of condiments like onions, tomatoes, cheese, or jalapeños served along side. All happens quite quickly – at 3,000 pounds of BBQ meats served on an average week, this is a finely tuned operation.

The smoker at Lockhart Smokehouse

Returning to the dining hall, you’ll collet your choice of beverage at the bar – then, find your seat and prepare yourself for what is an authentic Texan BBQ experience. No forks, no knives – all considered unnecessary utensils; these are signs that the meats are smoked to perfection – tender, juicy and full of flavor; hence no barbecue sauce is on offer either. The ribs and Black Angus brisket had amazing flavors, so had the beef sausage – rediscovering the joys of rustic eating added to the overall BBQ experience. Plenty of napkins for your fingers may be needed, but after this sumptuous dining experience, I departed the Lockhart Smokehouse, and later Texas with the knowledge that this stop will become a memorable destination experience – thanks to smoking BBQ, Texas style.

Smokin’ BBQ – Texas Style

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Category: Brand, Dining Experiences, Food & Wine, restaurants

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PhD in Consumer Engagement - the engagement of customers with one another, with a company or a brand. The initiative for engagement can be either consumer- or company-led and the medium of engagement can be on or offline. With a strong focus on fostering consumer experience innovation, I seek out brands, product, service and experience providers that thrive to define the art of customer engagement.

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