Parking Is A Premium At Off-Site Kitchen

Off-Site Kitchen

Dallas, TX

It had been just over two years since my last visit to Texas, and as a guy from the Great Lakes region, I can tell you that I did not look forward to returning to the heat of Texas.

I was in the Dallas area on business, and a colleague explained to me that the Texas heat can get so extreme, bugs will actually melt right there on the sidewalk. Not the crunchy bugs though, just the big, fat juicy ones.

Yummy…

I’m sure Texas is probably nice in the early spring, but seeing I’ve only been here during the bug-melting days of summer, I wouldn’t actually know.

But the people of Texas are good people—so long as you don’t mind them constantly telling you how everything’s bigger and better in Texas.

Seriously though, I shouldn’t be so tough on Texas because it is a nice state. And one thing’s for sure, they know how to cook great food.

My fellow colleague, a native Texan, knew I would be interested in the finest of what Dallas had to offer. He clearly did his research and brought us to a place in a shady part of town. From the outside, it looked just like the kind of joint we like to review.

Once through the front door, I knew I’d hit the jackpot.

Off-Site Kitchen is everything a proud traveler could ask for in a dynamite place to eat: a severe lack of parking spaces, a long line to the register, very little seating, and the smell of smoked meat in the air.

I went with their special of the day—a half BBQ chicken with house-made BBQ sauce, coleslaw and Texas Toast.

In true Texas fashion, my colleague went big and ordered the Ten Buck Four Burger—a burger that comes with FOUR 1/4 lb burger patties and a fried egg on top.

I must say, I was envious. That thing looked awesome, and according to my colleague, it was. He had to restart his heart several times while he ate it.

Don’t get me wrong, my BBQ chicken was delicious. The meat was moist and full of flavor, and the house-made BBQ sauce had the perfect tang.

The only way to truly complete my meal was by washing it down with the beer that is the pride of Texas, Shiner Bock. Now, I’m not going to sit here and sing the praises of Shiner Bock. It’s an okay beer and really is about the best Texas can offer. Only recently have micro-breweries had a place to thrive in the Texas economy.

But I salute Shiner for serving the people of Texas their only shot at a quality beer for so long.