Five chefs. Beer. Smoked pork belly. Go.
Head to DEBC's brewery Monday, where they're supplying the beer to wash down smoked goodness from a quintet of Dallas's top chefs. Go to town on lamb barbacoa tacos from Tim Byres, pepper-crusted smoked pork belly from Justin Fourton (Pecan Lodge), and Lucia chef David Uygur's smoked mussels.