Smoked Dallas 2018

https://www.smokedbbqfest.com/

We've been to all of these and they just get better and better.  For awhile it seemed that the fest might be renamed SOAKED Dallas, due to the heavy rains that were predicted.  I don't know if any of the cooks smoked on site this time, but if they did, they deserve Iron Man credit.  It poured Friday night.  Fortunately, the rain ended early Saturday.  We got the VIP tickets, like we always do, and we got there about 12:30 to stand in the short line.  Scott was first in line, we were about 20 back.

At 1 pm we were off to the BBQ races, trying to get through 17 BBQ joints during the golden hour.
We did our usual thing, grabbing 8 or so samples, headed to the VIP seating area, sampled those, then rushed off to grab some more.  Brisket and sausage were offered most often.  Only one rib was seen at the 17 booths.  Several offered brisket tacos, sausage tacos, or sliders.

We didn't have a bad bite all day. BBQ highlights were many, but I especially loved the brisket from Hutchins and Black's,

Sausage from Hutchins and Kreuz,

Louie Mueller's brisket slider,

Heim BBQ's bacon burnt ends and beef rib,

Cattleack's Que T Pie,

and some top notch banana pudding from Flores.

At 2 pm the gates opened to general admission folks and the lines swelled.  It was still easy to wander around and take a few more photos  before we headed out.  Another outstanding day of excellent BBQ at Smoked Dallas #5.  I'm looking forward to their first Fort Worth Fest in a few weeks.

More photos from the fest follow below.

Photos from Smoked Dallas 2018

Thee Pitts Again BBQ, Silverton, Colorado

visited 9/17/18

http://theepittsagain.com/

While on vacation in Colorado we spotted this place in Silverton and decided to give it a try.  This location is only open from May through October, but their main location in Arizona is open year round.  Inside you order at the counter and all the food is prepped in the back and brought out to your table.  I got the 3 meat plate with brisket, ribs, and sausage which was $27 with 1 beer and 1 soft drink. 

The brisket was sliced very thin and there was zero fat on it.  There was no flavor of smoke, rub, or bark and it came across as thinly sliced roast beef.  The sausage was good Italian style sausage but that was the first time I ever got Italian sausage at a BBQ joint.  The ribs were average with no smoke or rub flavor, but tender and moist with good pork flavor.  Overall a good average joint but nothing worth making a special trip for.  Their vinegar based sauce did help the meat.

Fortunately we had a whole Franklin brisket with us which we snacked on for our whole vacation.

BBQ Judges needed for Bedford Blues and BBQ Fest

Have you ever wanted to judge competition BBQ?  Here's your chance to judge ONE category for the IBCA contest at Bedford on Saturday, September 1.  Here's the link to sign up.

password is 2018BBQ (with BBQ in all caps)

www.bedfordbluesfest.com/ibcajudge