Retirement definitely has its perks but man, sometimes I just get really bored. Even though I spend a lot of time volunteering at the soup kitchen and assisting in “no charge” cardiovascular surgeries for the poor 
, I still feel the need to occasionally get away for the weekend. I called up a few of the Texas boys yesterday to see about a mini-MeatUp in the Dallas/Ft. Worth area. LA Pork Butt and Purc were all for it. A couple of others are a maybe. What caught my eye yesterday was a place that made The Texas Monthly’s Top 50 list…..specifically number 7 on the list. Dayne’s Craft BBQ in the little town of Aledo, Tx…. near Ft. Worth. I’d heard of them even before The List came out, they get a lot of love on YouTube and other platforms. Here’s the scoop from Texas Monthly ….
No. 7
Dayne’s Craft Barbecue
ALEDO
Opened: 2018
Pitmasters: Thomas Loven, 30; Dayne Weaver, 38
Method: Post oak; offset smoker
Pro tip: Breakfast—which includes kolaches and brisket, egg, and cheese tacos—is served Thursday through Saturday.
FROM A BACKYARD operation to a food truck to the current storefront, husband and wife Dayne and Ashley Weaver have been serving superlative barbecue (https://www.texasmonthly.com/bbq/day...barbecue-2020/) in various locations for years. Their space, west of Fort Worth, feels instantly welcoming, in no small part because of the friendly staff, who’ll walk you through the day’s menu before you order your haul to take to the indoor dining area or shaded patio out back. The $95 Fort Worth the Wait platter is a popular option and gets you a half pound each of brisket, turkey, pork ribs, and pulled pork, along with two house-made sausages and five small sides. The black-bark brisket and pork ribs are done to perfection. Dayne’s gets creative with sausages like blueberry-Gouda (along with traditional beef and jalapeño-Havarti). Members of the Texas trinity are beloved here, but the OG Burger, made from brisket trim, might be adored even more. If outside-of-the-box dishes are more your speed, look out for more unusual specials, such as peach cobbler burnt ends and pork belly lumpia. The sides show just as much ingenuity—riffs on classics, such as Frito-pie beans and Flamin’ Hot street corn, play nicely with apple slaw and broccoli-grape salad, which make an extravagant meal feel slightly more virtuous. Or throw out virtue and grab beer, wine, or one of the cocktails on offer. We do advise that you save room for the decadent bourbon banana pudding—you’re going to want to finish every bite.
100 S. Front; 682-789-6590. Wed 10:30–4, Thur 7–4, Fri–Sat 7–9, Sun 10:30-4
Anyway, we’re planning on meeting there for lunch Saturday August 9 at around 10:30 am or so. What kind of idiot schedules a MeatUp in Texas in August! you may ask….. Well, they open at 7am and start serving lunch at 10:30. I called yesterday and they said that if there’s a line, the majority of it is inside the restaurant…if we arrive around 10:30 she said. Cool! I’m going to look online for a hotel nearby since I’ll be coming in town Friday and staying till Sunday. If anyone wants to join us, the more the merrier I always say!
EYE CANDY FROM DAYNE’S
, I still feel the need to occasionally get away for the weekend. I called up a few of the Texas boys yesterday to see about a mini-MeatUp in the Dallas/Ft. Worth area. LA Pork Butt and Purc were all for it. A couple of others are a maybe. What caught my eye yesterday was a place that made The Texas Monthly’s Top 50 list…..specifically number 7 on the list. Dayne’s Craft BBQ in the little town of Aledo, Tx…. near Ft. Worth. I’d heard of them even before The List came out, they get a lot of love on YouTube and other platforms. Here’s the scoop from Texas Monthly ….No. 7
Dayne’s Craft Barbecue
ALEDO
Opened: 2018
Pitmasters: Thomas Loven, 30; Dayne Weaver, 38
Method: Post oak; offset smoker
Pro tip: Breakfast—which includes kolaches and brisket, egg, and cheese tacos—is served Thursday through Saturday.
FROM A BACKYARD operation to a food truck to the current storefront, husband and wife Dayne and Ashley Weaver have been serving superlative barbecue (https://www.texasmonthly.com/bbq/day...barbecue-2020/) in various locations for years. Their space, west of Fort Worth, feels instantly welcoming, in no small part because of the friendly staff, who’ll walk you through the day’s menu before you order your haul to take to the indoor dining area or shaded patio out back. The $95 Fort Worth the Wait platter is a popular option and gets you a half pound each of brisket, turkey, pork ribs, and pulled pork, along with two house-made sausages and five small sides. The black-bark brisket and pork ribs are done to perfection. Dayne’s gets creative with sausages like blueberry-Gouda (along with traditional beef and jalapeño-Havarti). Members of the Texas trinity are beloved here, but the OG Burger, made from brisket trim, might be adored even more. If outside-of-the-box dishes are more your speed, look out for more unusual specials, such as peach cobbler burnt ends and pork belly lumpia. The sides show just as much ingenuity—riffs on classics, such as Frito-pie beans and Flamin’ Hot street corn, play nicely with apple slaw and broccoli-grape salad, which make an extravagant meal feel slightly more virtuous. Or throw out virtue and grab beer, wine, or one of the cocktails on offer. We do advise that you save room for the decadent bourbon banana pudding—you’re going to want to finish every bite.
100 S. Front; 682-789-6590. Wed 10:30–4, Thur 7–4, Fri–Sat 7–9, Sun 10:30-4
Anyway, we’re planning on meeting there for lunch Saturday August 9 at around 10:30 am or so. What kind of idiot schedules a MeatUp in Texas in August! you may ask…..
Well, they open at 7am and start serving lunch at 10:30. I called yesterday and they said that if there’s a line, the majority of it is inside the restaurant…if we arrive around 10:30 she said. Cool! I’m going to look online for a hotel nearby since I’ll be coming in town Friday and staying till Sunday. If anyone wants to join us, the more the merrier I always say!EYE CANDY FROM DAYNE’S
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