Woodshed bar tempe,wood shed with carport plans,motorcycle storage kalamazoo,cedar garden sheds vancouver 2014 - Easy Way

My buddy Tom and I went looking for breakfast on our first day off after a long week of work in Fort Worth. Live music, awesome patio (actually all patio), awesome bar, everything on the menu using the wood most suited to the ingredient for flavor and smoke intensity! We settled into a nice table in the sun on a beautiful late Texas morning, listened to the lone singer busting out tunes like Roger Miller’s King of the Road, and looked over the menu. Those who read this site know my passion for barbecue, smoked foods, and just pure love of anything on fire!
We decided to do a few small plates to start for variety, Tom took the lead starting with Smoked Artichokes with Lemon & Parmesan.
Tom also ordered two phenomenal salad choices, my preference (and I believe my savior after a night of blowing off a little too much steam) The 3 Kale Salad, Celery Greens, Guanciale, smoked Pepitas and Manchego Cheese. We even had a chance to speak with the Pit Boss who shared with us some of how they operate the smokehouse.

I will end this post as I do any pertaining to Barbecue or smoking…with the establishments woodpile, or in this case wood piles! This entry was posted in Restaurants and tagged banh mi, bourbon and coke pulled pork, chef tim love, fennel pear salad, firewood, fort worth barbecue, guanciale, kale salad, lonesome dove, manchego cheese, mesquite wood, new cue, paella, pecan wood, pit boss, smoked artichokes, smoked pork ribs, smoked sausage, soffrito, spit roasted pig, sur la table, texas barbecue, tom mceachern, trinity river trail, woodpiles, woodshed smokehouse.
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We settled on IHOP and walked in to find a heck of a long wait, put our names in for a table and decided to take a look around the area on foot.
A perfectly revitalizing salad after a week of Brisket, late night Pizzas, and Chinese food. They were perfectly tender as they should be, with the meat pulling away from the bone with a gentle tug, I would expect no less from an establishment so lovingly built around the love of smoke, fire and wood.
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We took a little walk along the Trinity River and stumbled upon Chef Tim Love’s little slice of heaven Woodshed Smokehouse! Woodshed is built around the use of different woods to achieve different results; they use mesquite, hickory, oak, pecan and apple woods. The bourbon & coke flavors didn’t really jump out at me, but a damned fine pulled pork no less!

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woodshed bar tempe

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