The snug space on the corner of Eighth Avenue and Rosedale Street is ready to see lines cue up outside for a taste of Wagyu barbecue — done Texas-style.
Derek Allan’s Texas BBQ is opening to the public Friday from 11 a.m. until 9 p.m. (or until sold out). Allan, a Fort Worth native, began his barbecue career with a food truck in the Grapevine area. His ’cue, like so many other craft barbecue outfits converging on Fort Worth, is Central Texas-style, rubbed and cooked over indirect heat. The restaurant — which features three smoke pits created by hand — will serve Wagyu brisket, housemade brisket sausage and beef ribs.
"We believe we're bringing something truly special to the Fort Worth Medical District that has only been possible through a lot of faith, sweat and tears," Allan says.
The new upstart will also be selling merchandise, including Allan's signature Dirty Dalmatian Bark Builder — for customers who want to attempt to recreate that rich, black lacquer bark on their own backyard grills.