When it comes to mouth-watering barbecue, Rowdy Hog Smokin BBQ is making waves in the northern reaches of the Metroplex. Since its establishment in 2017, Marty Bryan, the mastermind behind this culinary empire, has successfully launched Marty B’s steakhouse and barbecue restaurant in Bartonville. But that’s not all, he’s also introduced a coffee shop adjacent to Marty B’s and the Rustico Wood Fired Grill in Flower Mound. And the excitement doesn’t stop there – a Tex-Mex restaurant is set to open in Argyle next year.
1845 Taste Texas, Bryan’s restaurant in Flower Mound, is set to celebrate its three-year anniversary this June. The concept behind this establishment is simple – to honor everything that is Texas. From the music in the background, which exclusively features Texan artists, to the tantalizing menu, 1845 Taste Texas is a true Texan experience. Its name pays homage to the year Texas joined the United States, symbolizing the Lone Star State’s invitation to the rest of the country.
The restaurant’s tagline, “Designed like Dallas. Tastes like Fort Worth,” sets the stage for an unforgettable dining experience. While you’ll find an impressive selection of steaks that would make Fort Worth proud, there’s much more to savor. Indulge in Lockhart’s famous fried quail, savor fresh shrimp from the Gulf Coast, or embark on a culinary journey with a smoked pork chop that is truly a sight to behold. This mammoth thirty-ounce, double-boned tomahawk chop weighs in at just under two pounds and is a masterpiece that defies the confines of a mere plate. To showcase its magnificence and facilitate easy carving, the glazed chop is served on a rustic wooden block.
At Rowdy Hog Smokin BBQ, quality is a top priority. Bryan sources hormone-free and antibiotic-free meats, with the pork hailing from Compart Duroc. Each chop is meticulously seasoned and smoked using oak in a Little Red Smokehouse smoker. Once ordered, it is finished to perfection on a wood-fired grill and delicately coated in a plum jelly glaze. The result is a stunningly delicious dish that will leave you craving for more. But why, you may wonder, did Bryan choose to make pork the signature dish at a steakhouse? According to him, it was a drive to compete with the legendary Perry’s Steakhouse.
Perry’s Steakhouse, a rapidly growing chain with over twenty locations in the U.S., started as a Houston butcher shop in 1979. Their dinner menu boasts a colossal 32-ounce smoked pork chop, while a slightly smaller 18-ounce version steals the show during Friday lunches, thanks to its tantalizing $19 price tag. After living in Texas for over two decades, it was embarrassing that I had yet to experience this culinary delight. Inspired by my conversation with Bryan, I wasted no time in reserving a table at Perry’s.
Seated next to a group of four men who had all ordered the famous chop, I eagerly watched as the server skillfully sliced eight pounds of pork table-side into manageable portions. When my own plate arrived, the warm cast-iron surface hinted at the tender meat awaiting me. With anticipation, I indulged in the flavors of brined and smoked perfection. A generous peppery rub added a delightful kick, complemented by a sweet glaze that mirrored the process at 1845 Taste Texas. However, after a few bites, the sheer amount of salt and sugar became overwhelming, overshadowing the pork’s inherent flavor. Of course, Perry’s chop is undeniably outstanding. But what sets it apart from 1845’s offering is simply its size.
While thirty ounces of meat may not be deemed “manageable,” I found the two-bone chop at 1845 Taste Texas to be an entirely satisfying dining experience. The thinner cross-section provides an increased surface area, allowing the flavors to harmonize without overpowering the meat. Despite this, the chop remains juicy and succulent, thanks to skillful smoking and grilling techniques. Not to be overlooked are the extended Duroc ribs, which are a true prize in their own right. Bryan’s decision not to utilize white tablecloths and to offer black cloth napkins was a stroke of genius. It encourages diners to wholeheartedly embrace the tactile joy of devouring those ribs, unapologetically savoring every morsel before returning to the loin with knife and fork in hand. “That’s exactly what we want,” Bryan affirmed, celebrating my apparent lack of inhibition.
While the pork chop at 1845 Taste Texas rightfully captured my heart, Bryan reminded me of the other smoky delights I had missed out on. A smoked pork belly appetizer, a tantalizing plate of smoked chicken wings, and a heavenly smoked artichoke dip are just a few of the tempting options. For those seeking prime ribs, rest assured that they too are masterfully smoked and served alongside smoked garlic horseradish sauce. If timing permits, I highly recommend arriving before 6 p.m. to indulge in happy hour, where every drink is half off every day of the week. It’s worth noting that 1845 Taste Texas is only open for dinner, so on a Friday at lunchtime, venture to Perry’s for a taste sensation. However, any other time, the clear choice is Rowdy Hog Smokin BBQ.
Image: The tantalizing smoked pork chop at Rowdy Hog Smokin BBQ.
To truly appreciate the culinary prowess of Rowdy Hog Smokin BBQ, I implore you to embark on a gastronomic adventure and savor the flavors that epitomize the essence of Texas. With its dedication to quality ingredients, meticulous smoking techniques, and innovative dishes, Rowdy Hog Smokin BBQ is set to redefine your perception of barbecue. Prepare your taste buds for an experience like no other.
For more information about Rowdy Hog Smokin BBQ, visit their website here.
Video: Watch the tempting dishes being prepared at Rowdy Hog Smokin BBQ.
