“Most of the barbecue guys are at excellent at their meat,” Lane says. At Oak’d, he aims to provide an experience he feels is lacking in Texas barbecue. I wasn’t honed in on the craft,” he says. “When I was doing it for our catering company, I was doing it as a vehicle to make money. He dabbled in barbecue at the time, but Lane admits he wasn’t particularly thoughtful about it. Then, he built a massive catering company, which he ran for two decades. Before he opened Oak’d Handcrafted BBQ in Dallas late last year, he graduated from the Culinary Institute of America and worked in the kitchens of well-respected chefs like Dean Fearing and Robert Del Grande. Michael Lane’s culinary career doesn’t look like that of most pitmasters.
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