Midwood Smokehouse Hot Off the Texas BBQ Trail
Midwood Smokehouseâ€™s Frank Scibelli is at it again, joining forces with James Beard Award-winning food author, Robb Walsh, to bring a new twist to Midwood Smokehouseâ€™s already impressive menu. Their next feat? Texas-style mesquite smoked barbeque.
Frank and Robb brought Midwoodâ€™s seasoned pitmaster, Matthew Barry, along a weeklong Texas barbeque tour in January in hopes of honing new, authentic Texas-inspired recipes for guests in their Plaza Midwood and soon-to-open Ballantyne locations. Stops along the way includedÂ Southside Market in Elgin, which has been in operation since 1882, Matt’sÂ El Rancho in Austin, Louie Mueller in Taylor and CorkScrew BBQ in Spring.
— Matthew Barry (@pitmastermatt) January 22, 2015
— Matthew Barry (@pitmastermatt) January 21, 2015
Carolina-style barbeque devotees, I know what your thinking, and I can assure you that their intent is not to replace their current recipes with that â€śover-sauced, stuff they call barbecue.â€ť Admittedly, I was a little hesitant, but after talking with Matt and Frank and tasting a few of their new and improved recipes, Iâ€™m a fan.
Ahead of the menu and Ballantyne location debuts, Robb Walsh is teaming up with Pitmaster Matt Berry and Pacoâ€™s Tacos Chef Phil Carter along with NoDa Brewing for a Texas-themed â€śCrossroads Cue Supper.â€ť The three courses with be served family style, inspired by items from Walshâ€™s 10 cookbooks, and paired with beer from NoDa brewing. A portion of the eventâ€™s proceeds with benefit the South Foodways Allliance.
The beer dinner will be held February 25 at the Midwood Smokehouse Plaza Midwood location and seating is limited. Call (704) 295-4BBQ for reservations.
Midwood Smokehouse is shooting for a mid-April opening for their Ballantyne location.