Sneak preview of Smoke, BBQ restaurant coming soon to Belmont Hotel in Dallas

by Staff of Full Custom Gospel BBQ

Ribs at Smoke at Belmont Hotel

DALLAS — I'm sure you've read about the impending make-over of the Cliff Cafe at the Belmont Hotel to a barbecue place called Smoke; I went to check out the sneak preview on Thursday, August 6.

Tim Byres was cooking up some 'cue on some large outdoor grills while the King Bucks played classic country tunes with the lit-up Dallas skyline at their backs. Red cardboard boats were served piled high with ribs, skin-on chicken, blue cheese slaw, and potato salad. House-made pickles were served alongside (their tagline is "Raisin' Hell From Scratch" after all), and plenty of wet naps were available.

King Bucks and Dallas skyline

The decidedly PBR and Lone Star crowd (both varieties ran out) was still partying when I left three hours into the party. I did get a chance to talk with chef Tim before heading out, and he spoke excitedly about his trip to the Blues & BBQ trail in the Deep South, mainly in Mississippi, eating up the best the state had to offer. He was also visibly giddy about all of the meats they plan to smoke, like bacon and sausage in addition to standard 'cue items like the night's ribs. About those ribs ... they had great flavor from both smoke and sauce, but I hope the ribs served in the restaurant have a little more meat on them.

Smoke plans to open on September 11, and from the night's offerings, it looks like they've got a good start.

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Scott says:

Any word on what kind of smoker they're using for the barbecue?

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3 months ago
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twinwillow says:

"'Cue" and "grill" is an oxymoron.

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3 months ago
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Scott says:

Someone on the Belo Eats Blog commented:

"The barbecue pit was made by A.N. Bewley Fabricators (here in Dallas, near Fair Park). The sole heat source is a wood burning firebox, but temperature is controlled by an electronic thermostat, so the operators can 'set it and forget it' (though not as much as they could with, say, a Southern Pride smoker). They'll have to tell you what they're using for the cold smoking, since that smoker isn't visible from the window into the kitchen. It's probably a Southern Pride, Cookshack, or similar. (If it's big enough, there may be a temptation to cook the barbecue there, then 'finish' it in the Bewley.)"

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3 months ago
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alexander troup says:

The pride of barbque on Ft Worth Ave is now a cooking I can see...and with Iminigation,I have a suggestion to you.... on the old wagon road to La Reunion....when is someone bold to open The Bonnie and Clyde Hamburger joint...

That was one thing that did happend in the area or a Texas French food joint, with Southern Soul Bohemian brew....

A/T, Have a little original if you want to carve out Ft Worth avenue..