Find the perfect meat and three
Start at Slow Bone in the Design District, which is close enough to Dallas-Fort Worth Airport to make a layover run, and get a classic meat and three (a meat and three side dishes) on a cafeteria tray. Briskets roll in a Death Star smoker with lava-rock bark. The meat trembles before you as it’s being sliced. Heap on your three sides -- which are never boring here -- like creamy peas or fried okra, and fill your cafeteria tray “circle” with zippy barbecue sauce. The fried chicken is magnificent. Off the Bone, on Lamar St, is your spot for sauce-mopped ribs, baked beans, cole slaw, and creamy mac & cheese. There’s also romantic-date-level upscale barbecue at 18th & Vine: Get pit beans, collard greens, or fried okra.
Build a BBQ starter kit at local festivals
One of the best ways for you to tour the barbecue of the city is by hitting a good meat festival. Keep an eye on Smoked Dallas BBQ and Music Festival, which comes loaded with treats from Austin, Lockhart, and some of the best barbecue in Dallas. The Toadies played at 2016’s festival, which makes it an iconically Texas thing to do. On the spectrum of fun, Meat Fight is a 400 out of 10. What’s Meat Fight? Meat Fight is The Avengers, but for barbecue. This November, superhero pitmasters and chefs come together in a giant room, drink beer, and cook barbecue. There’s healthy competition, awards, games, and beards. It’s fantastic. Blues, Bandits & BBQ in Oak Cliff is always a winner, and the barbecue competition at the Real. Texas. Festival. in Mesquite will change you.
Get a crash course in sausage
If meat enjoys a good fire, then it must cry tears of joy at Smoke. The blistering sausage platter is some of Dallas’ best: Pork andouille; rabbit, bold with all-spice; beef, feisty with paprika and fennel; and spicy lamb are your animal array. These sausages are juicy, oblong gems that taste of fire and elements. And one of the best things to witness as a lover of smoked things in Dallas is what we’ll call the Great Order of Kreuz Sausage at Lockhart Smokehouse: The locker door opens, and a chain of plump, autumnal-red sausages emerge. Take your order under your arm like a newborn baby (it’s about the same size) and head to the table. You don’t need a fork. Fresh jalapeños and melty cheddar cut through the rich sausage; it’s smoky, delicious eats. At CattleAck Barbeque -- arguably one of the best-named restaurants in our known galaxy -- stock up on sausage and free beer. Unwrap and insert them into your mouth like coins into a pinball machine.