We’re on the road this week, bringing “Dadgum Good” food to Dallas and Denver. We’ve got some TV segments lined up, and some meals with bloggers.
We started last night with a BBQ dinner with Chris Baccus of GasStationTacos.com and TheConsideredCook.com. We tried the brisket, pulled pork and ribs at Sonny Bryan’s. I would highly recommend the brisket – it was very tender and had a good amount of smoky flavor. The smoked sausage appetizer was a nice start to the meal; the mustard dipping sauce has quite a kick!
Chris is a great guy and we enjoyed talking with him about food, media, football and just about anything. We look forward to teaching him how to make some “Dadgum Good” BBQ very soon when he is in Georgia. We hail from a land where gas stations have Frozen Slurpees and hot dogs on a roller, so it’s interesting to see that Chris has found authentic Mexican food at “fillin’ stations”.
This morning, we taped a segment at the “Good Morning Texas“ studios. Our segment was originally meant to air live, but the wild fires in Texas dominated the news this morning. My prayers are going out to those affected by these fires – I hope they are able to get those under control very soon.
The folks at WFAA were awesome to work with and we hope to go back again soon. We made some Smoked Baby Back Ribs with Espresso Sauce, Smoked Mac n’ Cheese, and Super Smoked Sweet and Spicy Wings. The segment should air on Thursday, but could possibly run on Labor Day (we’ll keep you posted on our Facebook page).
One of the highlights of the day was meeting Duff – the “Ace of Cakes” – in Dallas. Such an authentic guy. If you watch his show you should know, he’s the same guy in person. I gave him a “Dadgum, That’s Good!” cookbook. I wonder if he can make some BBQ cake?! One of our Facebook fans made that suggestion. Sounds good to me!
In the morning, we are taping a couple of segments at Good Day Colorado / Daybreak on Deuce. We’ll keep you posted on those air times, also.
I’m looking forward to meeting a couple of bloggers tomorrow also. For now, it’s time to turn in here in the Mile-High and get some rest.