Slow Bone BBQ in Dallas (2234 Irving Blvd) stands out in the land where brisket is king, blending traditional Texas barbecue with innovative flavors. Under the expert guidance of chef-owner Jeffery Hobbs, the restaurant has garnered acclaim for its meticulously crafted dishes and inviting atmosphere.
The brisket at Slow Bone is a testament to the art of barbecue. Smoked daily in-house, the meat is available in both lean and fatty cuts, allowing guests to choose their preferred style. The brisket boasts a rich, smoky flavor, enhanced by a coffee rub and hickory smoke, resulting in a tender and juicy experience. Whether ordered moist or lean, it consistently delivers a satisfying taste.
Perhaps the most surprising delight at Slow Bone is its fried chicken. Chef Hobbs employs a unique technique by smoking the water used in the brine, infusing the chicken with a subtle smoky flavor. The chicken is then coated in a simple potato starch batter and deep-fried to achieve a crispy, golden crust. The result is a harmonious balance of smokiness and crunch, making it a standout dish that has earned recognition as one of Dallas’ best fried chicken offerings.
Slow Bone’s commitment to quality extends to its sides, which are crafted with the same attention to detail as the main dishes. The restaurant offers a variety of chef-driven sides, including sweet potato praline and pea salad. Notably, only four of the more than a dozen sides contain meat, making Slow Bone one of the most vegetarian-friendly barbecue joints in Texas. These sides complement the meats perfectly, adding depth and variety to the dining experience…