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	<title>Barbecue Archives | Dallas Observer</title>
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	<description>The Leading Independent News Source in Dallas, Texas</description>
	<pubDate>Sat, 20 Sep 2025 08:04:09 +0000</pubDate>
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		<title>18th &#038; Vine</title>
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		<pubDate>Wed, 14 Oct 2015 11:56:48 -0500</pubDate>
						<description><![CDATA[18th &#38; Vine&#8217;s name comes from the neighborhood that put Kansas City jazz on the map, and the main dining room&#8217;s cream-colored walls pay homage to those roots with photos of KC greats like Charlie Parker and Count Basie. The decor is classic and upscale eclectic, with none of the kitschy country touches that seem [&#8230;]]]></description>
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		<title>AG Texican</title>
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		<pubDate>Mon, 28 Mar 2022 16:36:54 -0500</pubDate>
						<description><![CDATA[This is a new spot from Fried Jesus, Abel Gonzalez, who has been a vendor at the State Fair of Texas. He has five Big Texas Awards on his trophy shelf. But this spot is different. This restaurant is a mix of smoked meats and classic Mexican fare. Be sure to try a fajita quesadilla. [&#8230;]]]></description>
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		<title>Angelo&#8217;s Bar-B-Que</title>
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		<pubDate>Mon, 13 Apr 2015 12:28:36 -0500</pubDate>
						<description><![CDATA[The brisket is melt-in-your mouth tender, its flavor rich and smoky, and all you need to say as you approach the counter is &#8220;sliced&#8221; or &#8220;chopped&#8221;. The lightning-fire hands behind the counter will take care of the rest. The beer is cold and the mugs are huge. Who could ask for more?]]></description>
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		<title>Baby Back Shak</title>
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		<pubDate>Sat, 18 Apr 2015 05:28:20 -0500</pubDate>
						<description><![CDATA[A half slab at this barbecue joint means seven baby back ribs kissed with smoke, spiced with pepper and just-right tender: The meat doesn&#8217;t fall off the bone, but pulls off with the gentlest of tugs. It just narrowly beats out the boudin plate as our favorite order, but the boudin (here spelled boudain) is [&#8230;]]]></description>
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		<title>Baker&#8217;s Ribs</title>
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		<pubDate>Mon, 13 Apr 2015 12:27:38 -0500</pubDate>
						<description><![CDATA[The pink pig signage lures barbecue devotees to this palace of smoked pork. The rustic interior accentuated with red-and-white checker oilcloth tables gives the restaurant a &#8216;cue shack feel. Stepping into Baker&#8217;s Ribs is like stepping into a roadside barbecue joint. The signature St. Louis-style ribs are tender. However, the brisket is almost as much [&#8230;]]]></description>
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		<title>Big Al&#8217;s Smokehouse BBQ</title>
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		<pubDate>Tue, 14 Apr 2015 00:06:15 -0500</pubDate>
						<description><![CDATA[Big Al&#8217;s offers them big and smoky for the grizzled workingman. The eponymous sandwich comes with two meats wedged into a po-boy bun. The meat combos extend to the dinners. How about a three-meat meal of turkey, chopped beef and ribs? Everything is served cafeteria-line style, but the station hands are at the disposal of [&#8230;]]]></description>
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		<title>Blu&#8217;s Barbeque</title>
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		<pubDate>Mon, 03 Aug 2020 07:54:46 -0500</pubDate>
						<description><![CDATA[]]></description>
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		<title>Bone Daddy&#8217;s House of Smoke</title>
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		<pubDate>Mon, 13 Apr 2015 13:06:32 -0500</pubDate>
						<description><![CDATA[Mike Leatherwood&#8217;s tiny chain of breastaraunts can be summed up in three keywords: barbecue, beer and beauties. The latter are called &#8220;Daddy&#8217;s Girls,&#8221; and serve the former two items while clad in tight-fitting clothes. Surprise, surprise: The main clientele are men sucking down cold ones and hickory-smoked &#8216;cue, like the three-meat house platter with two [&#8230;]]]></description>
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		<title>Bumbershoot Barbecue</title>
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		<pubDate>Fri, 07 Apr 2017 13:18:54 -0500</pubDate>
						<description><![CDATA[]]></description>
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		<title>Burnt BBQ &#038; Tacos</title>
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		<pubDate>Sun, 24 Oct 2021 09:54:55 -0500</pubDate>
						<description><![CDATA[This concept is owned by the same group that manages Dock Local. They started this spot during the pandemic as a barbecue to-go spot. When they consistently sold out, they decided to go full bore and open a restaurant. Their ground coffee rubbed smoked brisket has a deep flavor and goes beautifully on their tacos [&#8230;]]]></description>
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