The Dallas Morning News had a photojournalist at the smoke camp I attended last night. So if you happen to see a bearded-half-Asian in a blue shirt sucking in his gut, that’s me.
Part of the event included a free beer and beer tasting. This is is about the third time I tasted beer, and I still don’t like it. The beer tasting focused on stuff from Revolver Brewery from Granbury and I also tried Santo from Saint Arnold Brewing.
The Lockhart Smokehouse in Plano uses two smokers that cost $30,000 apiece and controlled by Smokey Jesus.
I thought it was “a piece” and not “apiece”, but I used this as my reasoning.
During the smoke camp, the pitmaster and owner would often reference techniques used at Franklin’s, Pecan Lodge, and others, which I found helpful. It also seems like the owners and pitmasters of all these places all have a good respectful relationship. However, the pitmaster didn’t have favorable things to say about Hard 8 and Riscky’s. Neither seemed to like the Dallas Morning News food critic, saying she only critiques on the surface. For instance, she overlooks the tradition of not using sauce or utensils that’s associated with Central Texas smoking and will ding them for that.
Something else I appreciated at the smoke camp was how they told us they would cook differently for a competition, for mass consumption such as a restaurant, and what they’d do if they were cooking in their backyard.
All their leftover ash is actually bought by a blacksmith.