The Wikipedia English definition of Barbecue: Barbecue (or barbeque) is a cooking method, a style of food, a name for a meal, and a call for a gathering at which this type of food is cooked and served.
The average definition for BBQ doesn’t describe TEXAS CRAFT BBQ, so I enhanced my definition just a little over two years ago.
I started using the term “Craft BBQ” a few years ago because it signifies a special kind of barbecue for me. A Craft BBQ Pitmaster takes extra care when hand selecting only the best meats. rubs, spices, and prepares their BBQ with love and passion. In most cases they prepare their own rubs and custom spices. Some “Craft BBQ” Pitmasters only use salt and pepper for a rub because they believe using anything else is sac-religious. They possess so much passion about their BBQ! They make sure every element is executed to perfection before the customer receives it and takes their first bite.
Button’s Soul Food is now a Fort Worth tradition and everyone should visit this soul food and music heaven!
Chef Keith Hicks is always slinging deliciousness and good times at Button’s. Trey’s Chow Down always loves a visit to Button’s it fills you full of energy, good times, and great food! Chef Hicks explains, Buttons is built around the idea the love of great food and music are universal, the idea that diversity is beautiful and that all people have much in common.
Dibs on Victory Park Makes Highly-Anticipated Debut
New refined concept is set to celebrate its grand opening on April 26-27
– Dibs on Victory might have a familiar ring to it thanks to the fact that it has been named one of Dallas’ “Most Anticipated New Restaurants of 2017, 2018 and 2019.” But it’s now open and ready to rock and roll.
So, highly-anticipated is far from an understatement. This & That Co. – the folks that brought you neighborhood staples like High Fives, The Whippersnapper, Tiny Victories and Ferris Wheelers – are excited to bring its newest concept, Dibs, to Victory Park.
The new multi-level restaurant, located across from the W Hotel, will celebrate its official grand opening on Friday, April 26 and Saturday, April 27. Doors will open for dinner and drinks at 4 p.m. and the party starts at 10 p.m. with DJs playing until 2 a.m.
Trey’s Chow Down alone with KAABOO Texas are excited to introduce you to the complete culinary lineup for KAABOO Texas May 10-12 2019 at ATT Stadium, Jerry World. We’ve been waiting all year for these amazing culinary and music experiences to began.
The Maker’s Mark PALATE Stage will feature demonstrations by world-famous chefs, including features Michelin star honorees, James Beard Award winners, Iron Chef, Top Chef, and Chef’s Table contestants + judges, and creators of some of the tastiest dishes around.
DALLAS(March 29, 2018)–Pei WeiAsian Kitchen recently launched a revolutionary Clean-Label Initiative,The Wei Forward™,which embodies the brand’s belief that food shouldbegin with wholesome, fresh ingredients that create bold flavor, and that transparency in ingredients and cooking methods is the best way to empower customers to make smart choices.
In conjunction withThe Wei Forward,Pei Wei announced that, by 2020, all artificial colors, flavors and preservatives – dubbed its ‘No Wei List’ – will be removed from its entire menu.
Pei Wei is continuing its promise of cleaning up its entire menu with the release of ingredient statements for three new dishes, bringing the current total of Pei Wei clean-label dishes to six. The three added dishes include:
Fried Rice– Fresh, steamed white meat chicken, soy sauce, scallions, egg, red bell peppers, bean sprouts and carrots.
Cauliflower Fried Rice– Fresh, steamed white meat chicken, soy sauce, scallions, egg, red bell peppers, bean sprouts, carrots and house-made cauliflower rice.
Mongolian Steak– Fresh, grass-fed steak with wok-seared mushrooms, scallions and garlic in a rich and sweet soy sauce.
The History of the Grilled Cheese Sandwich, posted by “How Stuff Works”, will tell you some three-quarters of people who buy sliced cheese make at least one grilled cheese a month. Similar grilled cheese recipes are even mentioned Ancient Roman texts—and, let’s face it, the French have been making their famous croquet-monsieurs since the early 1900s. TODAY’S common notion of the grilled cheese is traced back to the 1920s. During this time, an Iowa man now considered “the father of sliced bread”, invented a bread slicer that made distributing white bread easy and affordable. Shortly before that, James L. Kraft had patented processed cheese — you recognize the name, of course! Kraft’s entrepreneurship pursuit revolutionized the pasteurizing process and ensured that cheese wouldn’t spoil, even when transported long distances. By 1914, J.L. Kraft & Bros. Company (the precursor to Kraft Foods) opened its first plant in Illinois. Factory cheese was disparagingly termed “rattrap cheese” or “rat cheese” by the fiercely proud English folks who were proud of their cheddars. It was not considered a delicacy. To them, it was simply a cheap, nutritious, and scalable product.
you’re reading this article on “”Grilled Cheese Heaven”, then I’m guessing you love grilled cheese sandwiches just as much as I do… or more. I’ll be honest; I’ve been eating grilled cheese sandwiches since I could walk! In the summer months of my childhood, I always loved to seek out a delicious grill cheese for lunch. I remember going to the old time drug store, sitting at the bar and ordering a grilled cheese. I would ask for extra cheese because the cheesier, the better. I mean, dripping with cheese. The way to go is with thick buttered bread toasted to a golden brown perfection, over a flat grill or cast iron skillet. Now that… Is a grilled cheese.
Today, I’m still the same. Possibly worse! When I order a grilled cheese, I ask how many cheeses they have in the kitchen, and/or how many types they offer. Depending on the server’s answer, I ask for ALL of it. Sometimes it’s three cheese, sometimes it’s four, and maybe even five! There can never been too much cheese. In my opinion (on the amount of cheese in a sandwich), the more the merrier. The perfection also lies in the toasted and soaked-in-butter bread. I love butter! What is a grilled cheese without the buttery toast and loads of melted cheese running down?
Many chefs have gotten extremely creative in the art of grilled cheese making. Basically, they are taking the traditional sandwich to a whole new level. I like to call this “CRAFT grilled cheeses”. There is a variety of choices to add in from the type bread, house-made bacons, meats, tomatoes, house sauces, etc. The modernized grilled cheese is unbelievably delicious and wonderful to look at.
I’m proud to write about the very BEST PLACES and DISHES I’ve eaten in the last twelve months and I’ve enjoyed my research time. I am passionate about what we do at Trey’s Chow Down and bringing the very best to you! The named restaurants and chefs I have listed continually change the culinary landscape in DFW area.
Food is an event itself and the chefs who prepare it are now celebrities themselves. It doesn’t matter what kind of food you’re talking about, whether it be a $1 dollar taco or a $250 steak dinner, it’s all taken the center stage in the last decade.
Any and all food can be prepared with a creative and colorful flair that’s packed with delicious flavors. Chefs have no boundaries in what they can create and deliver to anyone’s table. It can be at a food festival, a food truck, a taco shack, standing by a smoker in the middle of now where, in a restaurant with a white table cloth, or a food hall, it just doesn’t matter!
Great food creates bonds from friendships to business partnerships. We are being brought together over great meals more than ever. It is true, nothing brings us closer than a good meal. We have more fun, relax, and socialize when you have some food and drinks. It’s just a proven fact!
If you look back over the course of history, there are many photos of folks enjoying meals with big parties. Have you heard of the little thing called the Last Supper? I’m sure you’ve seen that photo. Also, kings and queens had big tables with extravagant parties for dinners. In the late 1800s to the early 1970s families would all sit down and eat dinner, breakfast and sometimes lunch.
Why would they do this? It was a way to form a place for communication. An event where you could discuss your day, work, family, and any issues one might have. Somehow for three or four decades we lost that. Food became a necessity. We just ate in most cases to stay alive and keep moving so we could make more of the oh mighty dollar. I guess one might say for a lack of a better term it was GREED that halted the family and friendly food gatherings. We just didn’t have time.
Not any more! It’s back in our life’s and society has said, “Bring it on, let’s eat! We LOVE a great dining experience with family and friends it’s all about the food and drink NOW!”
There’s been a progression in competition in the food and chef wars, and I’m in happy about it. I’m in love with food and always have been. I love all that food offers us from and friendships and bonds it creates. I’m passionate about the chefs that create it and the restaurants that house it. This is why I wanted to give my fellow foodies my award-winning restaurant picks for 2019.
I spent all of 2018 chowing down, visiting with chefs, and locating some of the best food creations you will ever eat. I’ve eaten at some amazing places and I’ve listed them all.
These are my top places to CHOW DOWN for great experiences with some incredibly creative and delicious foods. From trailers to restaurants, nothing is off limits when it comes to eating deliciousness. Let’s sit back, relax, and enjoy some incredible eats and eateries.
Knife is much more than a steakhouse because John Tesar is incredibly passionate about his customer’s experiences. It’s a place where you can dine, drink, and socialize. Its a guarantee you’ll be having a fantastic time with friends and family here. It’s not stuffy but it is a classy place with a wonderfully comfortable atmosphere. Knife has some of the best flavor profiles in Texas. The steaks are award winning 44 Farms cuts of beef. You can get amazing dry aged beef from Chef John’s cooler. The choices are endless! John desserts, simply put, are just ridiculously delicious. I’m also in love with his Blue Cheese Wedge salad. The lettuce was chilled to the perfect temperature and the dressing was so good I wanted to drink it. Knife is an all-time favorite for me and I’ve chowed down all over the world. They offer brunch at the new Plano location too. #FlavorRodeo
Clay Pigeon could possibly be one of those places where you could eat and drink every night. Chef Marcus is passionate about his restaurants and everything that is created in his kitchens. They change the menu four to six times a year and they only use farm fresh vegetables and ingredients sourced locally where available. I’ve loved everything at Clay Pigeon. At most occasions, I have even licked my plate clean. They change the menu so much I’m not going to list any particular dish. I’ll just let you know, everything I’ve had has been riddled with flavor and is so delicious you can’t stop eating until it’s gone. #FlavorCentral
Grace has been on my radar and in my food directory since the first time I dined there. Chef Blaine changes his menu seasonally and always has some of the most creative dishes in Texas. His creativity has no bounds and his flavor profiles are always on point. Since the menu changes regularly I’m not going to give you any one dish, I just want you to dine at Grace and try anything. I do love Blaine’s Steaks and unique creations like his one-of-kind escargot dish. The snails for this dish are only fed fresh basil. They also have a seven-course tasting dinner option that is truly amazing! If you’re looking for an incredible dining experience prepared by one of the most creative chefs in Texas then head over to Grace and try the Seven Course Tasting Dinner. #WorthIt
I’ve eaten Chef Misiti’s dishes and they’re incredibly colorful, creative, and just beautiful to the eyes. Misiti is so passionate about her cooking, being a chef and most of all taking her creativity to the next level. She’s always trying to stay one step ahead of everyone in the culinary world by consistently creating new flavorful creations that amaze food lovers and chefs. Petra and The Beast is a must visit for any food lover in Texas. I can promise you, it’s worth the drive and trip from anywhere in Texas to dine with Chef Misiti and enjoy her culinary delights. Check her website for hours of operations and menu details.
Located in an old historic building in downtown McKinney, Texas, Sugarbacon has some amazing and creative items that are worth the drive from anywhere in the DFW area. I’ve tried five different items in 2018 and this place has never let me down. I love the pork belly dish. The desserts are stupid delicious too! After research and discussions, we discovered everything is farm fresh and sourced locally when possible from the McKinney-Dallas area. They offer “Tender Belly Farms ” Pork, “ Morgan Ranch” Beef, and “ Lewellen Farms” greens. Seriously, it is local and farms fresh vegetables and ingredients ONLY. What more do you need? #Worthit
The flavor profiles and creativeness that chef Nikki is slinging from her kitchens is just ridiculous! It’s billed as Asian Fushion but all I can say is it’s like you own little “Flavor Land” with every single bite you take. Everything I eat is just riddled with goodness that will make your head snap back in disbelief. It will leave you saying, “I just can’t get enough”. Just last week I tried something as simplistic as “bacon fried rice” and I went back three more times. I couldn’t stop eating it! If you haven’t tried the MINT then I would suggest you do, and soon! #Delish
This place is a cozy little Texas hang out. The menu is loaded with items that will send your taste buds to the flavor rodeo. I don’t care what you eat, whether it be the brisket with thick delicious bark, chili, the gobble gobble sandwich, it’s all just packed with deliciousness. Everything is cooked, smoked, or prepared by the creative BBQ team at BBQ on the Brazos. No wonder they made the Texas Monthly Top 50 BBQ joints on Texas! #SmokyGoodnessAlways
My man and soul food legend Chef Keith Button Hicks… When I think about soul food of any type, Chef Hicks is always the first to pop in my head. I’ve known him for over a decade now and everything his kitchen is slinging is purely delicious. I will tell you, Chef Hicks has a “Chicken and Waffle” dish that is truly amazing. Anyone who eats this dish will fall victim to Chef Keith’s cooking spell. There are rumors that folks start babbling all kinds of soul food phrases after they eat his chicken and waffles like, “That was the best I’ve ever had”, “Man, that cat can really cook”, “That food was groovy baby”, “I found my soul food happy place with Chef Hicks”! Buttons’ Famous Chicken & Waffles is prepared with special seasoned fried chicken and a homemade Belgium waffle with blueberry infused butter. Served with sweet potato pommel frites and their signature collard greens. Oh man, you need this in your life (and it’s only 15 bucks). Get to Buttons and enjoy the comfort soul food. Life is groovy, baby.
The Wasp, as locals call it, has something for everyone. It’s the brainchild of Celebrity Chef Blaine Saniford of GRACE who has created a little world full of magic bites for everyone. The service is incredible, the staff is friendly, and the drinks are strong. I love so many items from this place I’m just going to list a few. The Rebun and Chicken sandwiches, the amazing fresh Chili Dog, the Cheddar Cheese Fried Chicken Biscuit, and of course the pot stickers. Jet head over to Wasp and enjoy some delicious creations from Chef Blaines culinary team! #TasteLikeMore
J2 Steakhouse has one of the most amazing atmospheres to me. It was built and created in an 1880 grist mill. They used the old equipment, furnishings, and antique items found in the construction and restoration project inside and outside the restaurant. I can’t begin to explain the creativeness and atmosphere J2 has except to say it’s wonderful. Chef Pauley has done an amazing job with his menu items. They have dry age cooler, a pasta room, dessert room, and a cold preparation room. It doesn’t matter if you’re eating one of his delicious pattie melts, a dry aged steak, or house prepared Mac-N-Cheese because everything is stupid delicious, period! Make the drive to J2 in Lewisville. #WorthTheDrive
Billed as a vibrant saloon extraordinaire! Billy’s Tale as stated by the restaurant: “Being that he was confident and enigmatic, Billy Can Can is an artful sensationalist a brooding bon vivant. Host, master of ceremonies, guru and social conductor, he keeps his distance from the action, while slyly orchestrating every happening”. The place simply put is freaking awesome! it’s everything they claim it to be and more. The staff is lively and the atmosphere is upbeat and wide open. It’s a saloon, it’s a restaurant, it’s a bar with creative cocktails, and a fun palace with creative delicious chow and creative drinks. I’ve tried several dishes but the best ones “SMOKED FISH DIP” and the “HOT FRIED QUAIL” both are packed with flavor and the presentation is awesome. If you want to have a great time at fun place head over to Billy Can Can because you CAN CAN! #SensationallyDeliciouness
Fred’s and Chef Terry Chandler a.k.a. the Original Outlaw Chef has been slinging deliciousness for THREE decades now and is still going strong. Terry’s menu items keep things fresh and new. He has some of the best comfort food you will ever eat. If you love live music, Fred’s has that covered too. They have a “Chicken Fried Steak – Queso” that is amazing. They have so many dishes I love at Fred’s, but the chili, hamburgers, and fried pickles are superb. If you’re looking for some comfort food, great music, and cold ass beer then head to Fred’s.
Michael’s Cuisine has been around for so long that I consider it to be a Fort Worth staple. Chef M.T. aka Michael Thomson works hard to keep his menu offering different dishes depending on the season, and he gives back to the community in so many ways. This cozy restaurant is located on upper West 7th. It has fireplaces, Texas décor, and an old-school Fort Worth feel. I truly love everything Chef M.T. creates and slings out the kitchen. I especially adore his appetizer “Texas Quail Pops”, and for my favorite cut of meat… It would have to be the “Cowboy rib eye” because it is so delicious, tender and juicy. I always want to order an extra to take home with me! When you have time to check out Michael’s, tell’em Trey sent you! See video here: Chef M.T. Quail Pops
Yep, you read that correctly. A Biscuit Bar! I waited six months for this place to open last year and it was worth the wait. Nestled right off Hwy 121 in Plano, on a little man-made lake and a Board Walk, complete with water fountains and birds chirping. Boy, the atmosphere is perfect. Everything is prepared in-house from fresh ingredients to create big bold flavors of deliciousness. The El Jefe, The Fancy Chicken, and The Monte Cristo, all taste amazing. I’m in love with the fresh “Fully Loaded Tator Tots”. Just DAMN Delicious! They say everything tastes better on a biscuit and I completely agree. Check out The Biscuit Bar! #Yummy
A few years ago I heard about this brunch event. After my diligent research, I found that it was centered on brunching. I was like, “One price for a bunch of chef-driven brunch dishes AND it includes cocktails too? Sign me up folks. I’m there.”
This event was forreal a fantastic brunch event filled with incredibly delicious brunch cuisine like powdered donuts, candied bacon, biscuits and gravy, maple and chocolate pancakes. I can go on forever. It is areal foodies dream come true.
The events name is the “Dallas Observer – Morning After Brunch”, and it’s truly a Texas sized brunch that doesn’t compare to anything you’ve ever seen before. I’ve never seen so many mouth-watering, knee-slapping, chef-driven brunch dishes in one spot! There are so many, you couldn’t get to all of them. We only made about eighteen, or twenty, before we had to jump in a wheel barrel to roll ourselves out of the Dallas Farmer’s Market.
We had a bit of trouble trying to jump in the wheel barrel to make our exit with empty cocktail glasses in both hands, powered donuts in our jacket pockets, and four or five strips of Doc B’s delicious candied bacon stuffed in our shirts, but we managed to make it work. I felt like a food thief piglet at an all-you-can-eat late night buffet in Las Vegas. I was on a brunch high like no other!
When I tell you they had cocktails, I’m talking about serious cocktails. They didn’t just have a few selections of beer and wine they had it all; Deep Ellum Distillery Vodka, KORBEL Champagne, Wine, Jack Daniels whiskey, Bloody Mary’s, Creative cocktail mixes, much more. They offered custom Bloody Mary’s too! Oh it was a cocktail lovers dream. If you would have seen me with all that food and trying to hold cocktails in both hands, you might think I had a serious partying issue.
With all of Trey’s Chow DownBEST OF lists getting so much attention, and thousands of re-shares, we just had to seek out the BEST SANDWICHES for our fellow Texas foodies!
One of my favorite things to do is eat a delicious farm fresh flavor-packed sandwich! They are delicious at any time of day, or night, when prepared with farm fresh vegetables and ingredients, stacked between two bakery fresh buns.
The story of how the sandwiches were created is a funny one. I laugh every time I read it or discuss it with someone. A man, for no other reason than convenience, created it. LOL. Sounds just about right.
The bread-enclosed convenient food known as the “sandwich” is attributed to John Montagu, fourth Earl of Sandwich (1718-1792), a British statesman and notorious gambler. He invented the sandwich so he could sit and gamble without getting up to eat. All I can say is… Men haven’t changed much at all in 300-something years. Most still don’t want to get up when gambling, watching sports, movies, or one of the many social media sites we visit daily. I don’t really care who invented it, where they invented it, or what the reason was! I’m just happy that we have them and I can CHOW DOWN on them when I feel like it.
I’ve been chowing down on sandwiches the last 12 months and now it’s time to let everyone know where the best sandwiches in DFW are located. It wasn’t easy making these picks, but someone has to do it!
It’s getting cold so that means it’s chili time in Texas, my friends. Who doesn’t love a bowl of delicious warm tasty chili layered with your favorite cheese and fixings? EVERYONE DOES.
I love chili. All my life being from Texas, I’ve tried so many bowls of chili, they have to number in thousands. Every year I judge at least 10 to 15 chili contests, and boy is that always a shocker. Just when I think I’ve tried every combination known to man, a new chili cook creates something crazy new. As a seasoned chili expert, it always surprises me. On the positive side, it’s fantastic that we have all these chefs and home cooks wanting to create some new delicious chili recipe for everyone to enjoy.
Quick Story! About two years ago I was judging a contest (I’m not going to state any names because I want to protect the integrity of the food-judging scene). At this contest, one of my good buddies was sitting next to me. I could tell by looking at his facial expressions if something was bad, good, and really tasty. Everyone started passing the chili around and we were about 7 chili bowls deep into the 20-something chili contest. I hear this gaging sound and little snicker. I look up and it’s my buddy looking like he’s about to puke all over the table. You know that look, lol! After a second he passed it to me and shook his head as if to say DO TRY THAT CHILI, DUDE. I figured he was acting or at best just exaggerating to get one over on me. When I put that big spoon full of chili in my mouth it didn’t take two seconds before I almost spit it out. It tasted like someone had put an entire container of salt and hot sauce and nothing else in this chili. That was just crazy. After the contest was over we tried to figure out what happened but we just assumed they screwed up on the mix. One would think they would try the chili before they serve it? Who knows? That’s just part of judging and one contest I’ll never forget.
On a good note, I’ve eaten lots of great chili this year and I wanted to share my great chili picks with each of you. That way you can enjoy some delicious chili in the chilly Texas weather.
My number one pick for 2019 has been around a while and knows a thing or two about some delicious Texas cooking.
When I opened my message from Chef John Tesar it said,
“Trey… Caviar, Burgers & Champagne. My buddy, Michael Passmore, is back home here in Dallas for a few events. He’s the founder of Passmore Ranch in California, where he farms fish, makes damn good caviar, and serves guys like us all over the country. He asked me who he should go see in Dallas. I told him if he brought the caviar, I’d supply the burgers and champagne for lunch at Knife (at The Highland Hotel). Easy going lunch, some champagne, a bunch of caviar, and chat with Michael.”
After I read the message I re-read it again just to make sure I understood. We were going to eat some of the finest caviar in the world, paired with some of John Tesar’s award-winning world famous burgers. Then we’re going to wash it down with champagne and discuss various types of delicious caviar from the man who farms it? Is this a joke? Am I dreaming? Then I remembered John is too busy to type all that out for a joke. I didn’t even have to think about it. I replied YES right away. I couldn’t wait for this day to come.
If you don’t know John, I’m just going to give you a free quick education about an amazing Chef. John gets his thrills on perfection, creativity, and hard work. He has an unwavering dedication to the culinary arts, his peers, and various charity organizations. He lives to make sure every single customer has a happy and positive dining experience. It doesn’t matter if it’s a 6-dollar burger, or a 200-dollar steak, John accepts nothing but perfection. His culinary pedigree is so extensive and has so much detail I’m not going to list all of it for you. I will tell you in the simplest terms; John is just a BADASS at what he does. Period! I respect the hell out of the guy.
So now you know why I was so excited when John told me we’re going to discuss caviar over burgers. I was ecstatic! I’m so passionate about food, drink, the chefs that create it, and the farmers and ranchers that help bring it all together. I couldn’t say no. I love being able to write about different foodie experiences so everyone can enjoy them and learn about the creative chefs and farmers that make it happen.
We pulled up to the Highland Hotel. It was a windy day. I’m always early and of course, my love Jana was driving me so I could work on social media and emails on the trip to meet John and Michael for our caviar outing. I must’ve asked Jana what time it is, at least a dozen times because I do not want to be late. I always want to be early. I consider it disrespectful to be late. Everyone’s time is valuable and especially a Celebrity Chef, and Michael’s time since he flew out from California.