![]() ![]() ![]() The cutting block is just inside the front door, and that’s our first stop. Let’s walk through those experiences, shall we? “What they’re not experts at are all the other experience components through the business.” I agree that I haven’t heard another pitmaster explain their restaurant’s “experience components.” The overall quality of sides and desserts has taken quite a leap in Texas barbecue over the last several years, but it’s true that a visit to Oak’d provides some unique aspects. “Most of the barbecue guys are at excellent at their meat,” Lane says. At Oak’d, he aims to provide an experience he feels is lacking in Texas barbecue. I wasn’t honed in on the craft,” he says. “When I was doing it for our catering company, I was doing it as a vehicle to make money. He dabbled in barbecue at the time, but Lane admits he wasn’t particularly thoughtful about it. ![]() Then, he built a massive catering company, which he ran for two decades. Before he opened Oak’d Handcrafted BBQ in Dallas late last year, he graduated from the Culinary Institute of America and worked in the kitchens of well-respected chefs like Dean Fearing and Robert Del Grande. Michael Lane’s culinary career doesn’t look like that of most pitmasters. ![]()
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March 2023
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