How Big Al’s Smokehouse Is Ensuring Its Barbecue Comfort Food Survives the Pandemic
This year will mark twenty years that I’ve lived in Dallas, and I’ve been going to Big Al’s Smokehouse BBQ for most of them. My early visits were long before I became an official barbecue editor, and mostly happened on Tuesdays for the pork rib special (which they now offer daily). Signed concert T-shirts lined the walls along the wood fence that corralled customers toward the counter at the old location, which is just a stone’s throw from the current location on Inwood Road near Dallas Love Field airport. Back then, the place was always packed for lunch, and you could count on seeing pitmaster Pedro Garcia working the cutting block. Garcia was destined to work with beef. He started as a dishwasher at Big…View Original Post
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Source: Texas Monthly