Anthony Bourdain’s Impact on the Texas BBQ Craze

Anthony Bourdain’s Impact on the Texas BBQ Craze

Since Anthony Bourdain’s tragic death last week, there have been multiple stories told about how the industry icon helped to shape the industry as a whole. 

But his food-focused adventures had an impact regionally, as well. 

One of the culinary scenes that took off after one of his visits was Texas. 

There has always been a rivalry between Kansas City and Texas over which area has the best barbecue. After Bourdain visited Kansas City, he said the barbecue was the best he ever had.

So when he made his way to Texas to the renowned Franklin Barbecue, Barbecue Editor for “Texas Monthly” Daniel Vaughn made it his mission to change his mind and convinced him that Texas barbecue was the best in the country. 

“We ate everything on the menu. So: brisket, ribs, turkey, pulled pork, and sausage, along with beans, slaw, and potato salad. I just let Aaron Franklin’s barbecue do the talking, and I described to Tony why I loved it,” writes Vaughn. “It was 2012. This is back when Franklin was still really new on the scene. Texas barbecue wasn’t nearly as dominant as it is now seen across the country. Bon Appétit had already written about Franklin, but that magazine is mainly for foodies. With the regular eating crowd, what Bon Appétit says isn’t as important as what Tony Bourdain says.”

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Pecan Lodge: Made-From-Scratch Comfort Food in Dallas

There’s nothing like good ole barbecue in the south. That’s the premise behind Pecan Lodge in Dallas, where, according to its website, is “all smoke, no mirrors.” With some mesquite wood and a little oak, Pecan Lodge serves up smoked meats, handmade sausages, fried chicken, classic sides, and comfort dishes like The “Hot Mess,” which consists of jumbo sea salt-crusted sweet potato, South Texas barbacoa (shredded brisket with southwestern seasoning), chipotle cream, cheese, butter, and green onions.

Known for its deep-rooted history and community, Deep Ellum seemed like a perfect fit of a neighborhood for Pecan Lodge, says Justin Fourton, the restaurant’s co-owner and chef.

Fourton isn’t a chef or operator by trade, but it became his fate after his son was born, a milestone that ultimately led to a decision for Justin and his wife Diane to quit their corporate jobs, positions that required them to travel often.

Watch the full “Table 42” vignette above, brought to you by the Foodable Network, to get a finger lickin’ taste of Top 25 restaurant Pecan Lodge and the made-from-scratch operations behind it.

Best Beer Pairings for Your Barbecue

Best Beer Pairings for Your Barbecue

By Fred Crudder, Foodable Industry Expert

Backyard barbecues never tasted so good. No, not because of the elevated culinary interests of Americans far and wide (thank you, Food Network), but because a once simple part of the menu — ­­the beer — ­­is finally gaining the attention it deserves.

It used to be perfectly alright to stock a cooler full of whatever 30­-pack was on sale that day. Not anymore. You can’t just put out a big ol’ bucket of boring anymore. Nobody wants that. So how do you pair great beers with your summertime masterpieces? It’s easy…

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4 Most Loved BBQ Joints in the U.S.

4 Most Loved BBQ Joints in the U.S.

Memorial Day Weekend is upon us, and that means BBQ season is officially here. Now, there are many self-proclaimed home pitmasters out there, and we’re sure you know one — or are one. Perhaps there’s even high-quality rubs involved — or a manly apron. But if you’re feeling less-than-ambitious this weekend or simply just don’t have enough green in your backyard to cook out, it’s perfectly acceptable to dine out. Just make sure the barbecue is authentic. 

With data pulled from our sister company’s proprietary Restaurant Social Media Index (RSMI), below are the Top 4 BBQ joints around the U.S. that consumers (71,610,951 of them to be exact) love most, based on their sentiment toward our 15,256 tracked brands across 17 social media platforms in 430,748 locations. This sentiment data was pulled from Q1 2015. 

Dig in!

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