Author: Trey Chapman
Trey Chapman is the Creator of Trey's Chow Down, Drink With Trey, and Trey's Chow Down T.V.. Always searching for the best chow, drink, chef's and good times for our fans and followers!
Trey’s Chow Down LIVE #129 w/Chef Patrick
Trey’s Chow Down LIVE #128 w/ Mark Irving
Cowtown Barbecue Deliciousness!
People love to say Downtown Cowtown and now they have a new reason to scream it from the rooftops.
Cowtown has a new Craft Beer Brewery with cold craft beer, delicious barbecue and live entertainment in a new building right next to downtown cowtown.
The Cowtown Brewery is open and slinging some delicious craft barbecue. I must have driven by this place twenty-five, or maybe even thirty times before I stopped in to chow down last week.
I’ve been told by many folks that their barbecue was delicious and I needed to try it for myself. I waited for a while before checking it out because not only do I stay busier than a taxi service, but there are so many barbecue joints in Fort Worth. It’s practically impossible to make it to all of them.
I make it to every place myself. Personally, that’s the only way to ensure the highest quality standards in my food and drink review business for Trey’s Chow Down and Drink With Trey.
I was truly amazed at what I found at Cowtown. We ordered lots of food. Some brisket, some fresh house prepared brisket queso, the bacon-wrapped jalapenos, and not one but two big phat smoked pork chops.
After the food arrived I was taking some photos with all the food and I heard, “Damn that tastes good.” from someone at my table. I always tell everyone DO NOT TOUCH the food when it arrives I have to stage it and take photos.
Oh boy. My first thought was someone at the table had already grabbed the food before I got to take my photos and gone rogue on me. I was losing my s#@a for a second, then I realized we had ordered two pork chops… So I was good lol!
I looked over and asked him, “Was it that good? Really?”. He still couldn’t answer me because he was shoving yet another bite of that smoked pork chopped in his mouth.
Normally I’m the first to eat so I had to get busy and catch up. When I took my first bite of that phat smoked pork chop my taste buds were doing the barbecue full-tilt boogie. If you follow me you know what that means. That the barbecue is so good that my tongue was slapping my brains out wanting more.
The smoked pork chopped is one of the best I’ve ever eaten (and I’ve eaten a bunch in my lifetime). The queso was so delicious I was literally eating it with a spoon. The brisket was delicious, flavorful, and had me wanting more. The bacon-wrapped jalapenos were stupid good. The bacon-wrapped jalapenos were wrapped tightly and cooked to perfection. The bacon had a slight shine to it, which made me think it was sprayed or brushed with something. It was so good we ordered more and I ended up eating five of those bad boys by myself! Yep CHOW DOWN TREY was in full action on chow down mode.
I’m going to tell you right now, you best be making the journey over to Cowtown Brewery for some cowtown deliciousness, and you need to do it today my friends. Try the pork chop, the bacon-wrapped jalapenos, and make sure to grab a cold beer.
Cowtown was 10/10 cowboy hats out of ten for me a perfect score for Barbecue, beer, and service.
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Much BBQ love! See you at the table!
” Food is an exploration of the pallet! Try Something NEW! You just might like it! “
Trey’s Chow Down LIVE #127 W/Brandon Hurtado
Trey’s Chow Down LIVE # 126 w/Cody Penton
Trey’s Chow Down LIVE # 125 w/ The Rim Team
Trey’s Chow Down LIVE / Jonathan Pauley
BBQ, Whiskey, and Sweets OH My!
I got invited to a V.I.P. barbecue and whiskey dinner last Thursday night at Barrel and Bones in Fort Worth, just off of West 7th Street.
When I answered the phone, all I heard was two words; Bar-be-que and Whis-key!
You never have to ask me twice when there is beef and whiskey involved. Especially when it’s craft Texas whiskeys and cocktails served up with big phat slabs of beef, smoked turkey, smoked wings, fried deviled eggs, and fried poblano corn Fritters. Yea I bet I have your attention now, don’t I?
So there I was sitting in Barrel and Bones in Fort Worth salivating over smoked meats, tasty whiskey, and fried deliciousness.
The aromas coming from the kitchen were almost too much for this cowboy to handle. I was ready to pounce on some deliciousness and start slinging back some whiskey.
The barbecue and kitchen team at Barrel and Bones has done a great job at creating some amazing flavor profiles for all to enjoy.
Nashville Chicken in Texas, Say Whaaat?
When you think of Nashville hot chicken, all kinds of delicious thoughts come to find. Just think of crispy fried hot chicken dripping with delicious savory flavors that make you foodie senses run wild.
Nashville hot chicken has skyrocketed in popularity in the last two decades. I use the term “skyrocketed”, but really I think it’s been more like a supersonic ride.
If you don’t know what Nashville hot chicken consists of, then you must be a vegan or vegetarian, because these days it’s everywhere!
The origins of Nashville hot chicken are simple; it was created in the south Nashville back around 1930. In the 1970s, the new addition was created by using a different array of peppers and served with slices of white bread.
If you research the definition it’s a pretty basic explanation;
“Hot chicken, or Nashville hot chicken, is a type of fried chicken that is a local specialty of Nashville, Tennessee, in its typical preparation, it is a portion of breast, thigh, or wing that has been marinated in a water-based blend of seasoning, floured, fried, and finally sauced using a paste that has been spiced with cayenne pepper. It is served atop slices of white bread with pickle chips. It is both the application of a spicy paste and the presentation that differentiates it from similar dishes, such as Buffalo wings. It can be viewed in similar context to other foods that have been tweaked to be unique in a regional way, such as the slugburger or the Mississippi Delta tamale.”
Dallas Chocolate Festival 2019 VIP Dinner – I LOVED IT A CHOCO-LOT
In 2009 the Dallas Chocolate Festival was born.
Last Saturday evening August 17, at 7:00 pm we attended the 10th-Anniversary Dinner for the Dallas Chocolate Festival at the wonderful FAIRMOUNT Hotel in Dallas, Texas. It was a fun and vibrant night, surely
one not to be forgotten. We were able to meet two amazing chefs and dine on some fantastic from scratch menu items, all from a five-course dinner menu. All the dishes had a touch of chocolate in them and were extremely creative dishes. At the event, they had various speakers after each course to help explain the ever changing wide world of craft chocolate.
It was an amazing evening.
Here’s a little backstory for you folks about the Dallas Chocolate Festival.
“In 2009, DallasChocolate.org’s founder hosted a chocolate-themed dinner celebrating the bean-to-bar makers who had just started bringing craft chocolate to life in the United States. – See more on DallasChocolate.org. From that night of education and deliciousness, the idea for the Dallas Chocolate Festival was born. To celebrate the 10th anniversary of that fateful dinner, and kick-off our the 2019 Dallas Chocolate Festival season, they hosted an exclusive multi-course chocolate dinner in the beautifully restored Venetian ballroom at the Fairmont Hotel. Executive Chef Jared Harms has crafted a five-course meal featuring chocolate flavors in each course from some of today’s leading craft chocolate brands: Dandelion Chocolate from San Francisco, CA; Amano Chocolate from Provo, Utah; French Broad Chocolate from Asheville, NC; and Dallas’s own 5 Mile Chocolate from Oak Cliff will all have their makers on hand to tell the stories of how this chocolate made it from bean to bar to dish. And of course, Fairmont’s amazing Pastry Chef, Cristal Gonzalez, will cap the meal with an array of chocolate desserts. – See more on dallaschocolate.org and we will see you at the 2019 Dallas Chocolate Festival.
Please see the 1oth Anniversary Dinner Menu and photos below.
East Texas Barbecue Oasis & Deliciousville
There is always something to be said for spur of the moment gut feeling. You know what I’m talking about, right? I always trust my gut, and in 95% of the situations, my gut feeling is correct.
The last two months I’ve been seeing barbecue pictures of this place in east Texas. Being a true food expert, critic, and reviewer, I literally spend 8 to 10 hours a day, three to four days a week, researching online.
I search for new restaurants, chefs, dishes, events, and of course everything barbecue. I kept seeing these photos over and over. They kept popping up in my searches.
Don’t be fooled. The social media platforms know what you’re looking for and they send it to directly to your feed.
After seeing these pictures repeatedly, plus looking at reviews, my gut said “TREY let’s ride!” I decided to make the three-hour trip to see if they where slinging Barbecue deliciousness or just great photos.
My trusty side kick Maverick and I took off and headed East to Sulphur Springs, Texas!