This Way In >>

Maple & Motor’s Jack Perkins opening The Slow Bone Barbecue joint in Dallas


When EscapeHatch contributor Josh Newton ran into Maple & Motor burgermeister  Jack Perkins a couple of weeks ago, Perkins revealed that he would soon launch a barbecue joint. Josh says Jack was to give him more details, but the word is now out:  The Slow Bone is slated to start serving brisket, ribs and all the fixins in late February, says Teresa Gubbins over on Culture Map. 

Perkins told TG he’s going to use the ‘high heat” method that’s popular right now on the competitive barbecue circuit, rather than the traditional “low and slow” approach. So instead of a long, slow cook at 225 degrees for hours and hours, Slow Bone will smoke above 275 for a shorter period of time, then let the meat tenderize as it cools.

I’ve cooked great brisket both ways. The keys, I’ve learned from talks with Justin Fourton (Pecan Lodge), Aaron Franklin (Franklin BBQ) and Bill Karau (Karubecue), are to use a high quality hunk of meat and practice really good fire management. Keep the fire steady, give it plenty of oxygen so you create good quality smoke, and cook the brisket till you can poke it with a stick, somewhere close to an internal meat temperature of 200 degrees (Franklin says his briskets often top out at 203F).

I smoked this brisket for about 11 hours low-and-slow

I smoked this brisket for about 11 hours the low-and-slow way.

Low and slow or high heat? Both work fine

Low and slow or high heat? Both work fine

Ribs, pork shoulder and sausage aren’t as finicky as brisket, so they come along for the ride at whatever temperature the pit master chooses.

“We could open a Vietnamese noodle house — or whatever,” Perkins told Gubbins. “If you know how to run a restaurant, it doesn’t matter what you do.”

Hmmm. So much for passion.

The Slow Bone is taking over the the former BW’s BBQ space across from Nick Badovinus’ Off Site Kitchen on Irving Boulevard.

 

Recently Published

»

Crazy shakes and two-handed burgers from NYC’s Black Tap headed to Dallas. Here’s what to expect.

NYC burger-and-crazy-shake purveyor Black Tap Craft Burgers & ...

»

Fort Worth’s beloved Fred’s Texas Cafe has a new home, but everything you love about the original remains intact

A Fort Worth classic has packed up literally everything and moved it ...

»

Is someone you live or work with driving you crazy? Here’s a solution

If someone you know is driving you up a wall, we have a ...

»

With debut of Van Leeuwen Ice Cream, some of America’s best ice creams are now scooping in Dallas

Sweet! I’m pretty certain ...

»

Star chef Akira Back debuts his namesake DFW restaurant with a Michelin-star mix of Japanese and Korean cuisines

Michelin-star chef Akira Back has set an opening date for his first ...

»

Taco wizards Luis Olvera, Ben Reynolds are hosting a secret Trompo taco pop-up on Tuesday, April 26, that you won’t want to miss

Tacos! 5-8p.m. When restaurant hospitality vet Ben Reynolds texts you ...

»

The Four Seasons Resort & Club at Dallas in Las Colinas will soon become a Ritz-Carlton – and a new celebrity chef Italian steakhouse and burger bar are in the plans

A West Coast real estate investment group is wrapping up its ...

»

Newest DFW Hudson House brings its lobster rolls and excellent cocktails to Las Colinas

The corner space that housed a Taco Diner until the pandemic ...

»

This is the one Easter Brunch that beats them all

Your crazy neighbors can keep their bags of milk chocolate Easter ...