America's Best New BBQ

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Love Style Inc

Creative new chefs are heating up America’s barbecue scene. Dry rub or marinade? North Carolina vinegar or Kansas City sweet sauce?

Woodshed Smokehouse, Fort Worth, TX

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Tim Love’s open-air restaurant on the Trinity River in Fort Worth walks the line between old-school and nouveau Q by serving a little bit of everything. There’s no-sauce brisket, beef ribs, and pork ribs for traditionalists, and tacos stuffed with chicken skin and Cotija or bulgogi and kimchi for the more adventurous. Nearly everything is cooked using wood—specifically mesquite, pecan, hickory, and oak—and every day a different whole animal roasts on a spit (check the flag at the entrance to see which beast is cooking). Nothing goes to waste, either; even the bones are used to make a deeply satisfying ramen with pickled chiles, pulled rib meat, raw quail egg, and fresh lime.

woodshedsmokehouse.com

America's Best New BBQ

Woodshed Smokehouse, Fort Worth, TX

Tim Love’s open-air restaurant on the Trinity River in Fort Worth walks the line between old-school and nouveau Q by serving a little bit of everything. There’s no-sauce brisket, beef ribs, and pork ribs for traditionalists, and tacos stuffed with chicken skin and Cotija or bulgogi and kimchi for the more adventurous. Nearly everything is cooked using wood—specifically mesquite, pecan, hickory, and oak—and every day a different whole animal roasts on a spit (check the flag at the entrance to see which beast is cooking). Nothing goes to waste, either; even the bones are used to make a deeply satisfying ramen with pickled chiles, pulled rib meat, raw quail egg, and fresh lime.

woodshedsmokehouse.com

Love Style Inc
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