My buddy Tom and I went looking for breakfast on our first day off after a long week of work in Fort Worth. We settled on IHOP and walked in to find a heck of a long wait, put our names in for a table and decided to take a look around the area on foot. We took a little walk along the Trinity River and stumbled upon Chef Tim Love’s little slice of heaven Woodshed Smokehouse!
3201 Riverfront Dr
Fort Worth, Texas 76107
Live music, awesome patio (actually all patio), awesome bar, everything on the menu using the wood most suited to the ingredient for flavor and smoke intensity! We dropped our IHOP plans like a hot rock!
We settled into a nice table in the sun on a beautiful late Texas morning, listened to the lone singer busting out tunes like Roger Miller’s King of the Road, and looked over the menu.
Those who read this site know my passion for barbecue, smoked foods, and just pure love of anything on fire! Just kidding…kinda. Woodshed is built around the use of different woods to achieve different results; they use mesquite, hickory, oak, pecan and apple woods. The menu indicates which type of wood is used for each menu item…love it!
We decided to do a few small plates to start for variety, Tom took the lead starting with Smoked Artichokes with Lemon & Parmesan. Wonderful choice, smoky, acidic and down right delicious! The artichokes are smoked with hickory and I believe finished in the fryer, then hit with a little lemon juice and finely shredded Parmesan:
Tom also ordered two phenomenal salad choices, my preference (and I believe my savior after a night of blowing off a little too much steam) The 3 Kale Salad, Celery Greens, Guanciale, smoked Pepitas and Manchego Cheese. A perfectly revitalizing salad after a week of Brisket, late night Pizzas, and Chinese food. Something so remarkably green and satisfying was just what I needed:
The second salad, a feature, was fresh and delicious as well. Fennel, pears, cauliflower, with I believe a touch of Apple Cider Vinegar in the mix for brightness:
We also ordered the Sausage of the day which I believe was a duck sausage, served with house whole grain mustard and pickles:
The Bourbon & Coke “Banh Mi” with pickled chilis. Pork Butt marinated in Maker’s Mark and Coke and smoked with Oak. The bourbon & coke flavors didn’t really jump out at me, but a damned fine pulled pork no less! The slaw and peppers were bright and flavorful and everything was served with house made corn Tortillas and lime wedges:
We also just had to try the Pork Ribs (smoked with Pecan) why not right! They were perfectly tender as they should be, with the meat pulling away from the bone with a gentle tug, I would expect no less from an establishment so lovingly built around the love of smoke, fire and wood.
Before heading out we decided to take a peek around the smokehouse, and were graciously invited in by the young man tending the multitude of smokers, all with the wood being used written in chalk on the front of the unit:
The firebox for the Pork Ribs:
We even had a chance to speak with the Pit Boss who shared with us some of how they operate the smokehouse.
I will end this post as I do any pertaining to Barbecue or smoking…with the establishments woodpile, or in this case wood piles!
Angelo’s Barbecue – Fort Worth, Texas
Railhead – Fort Worth, Texas
Martin’s BBQ – Nolensville, Tennessee
Loveless Cafe – Nashville, Tennessee
Also be sure and check out the sister site to American Gourmand called Nola Cuisine!