Chicken and turkey are cooked with pecan. Arnold puts different meats in each smoker, burning a different wood combination depending on the meat.įor pork ribs and sausage, it's mesquite. We met pitmaster Trace Arnold, also known as the “Rib Whisperer.” He held court with us at the front counter for 10 minutes or so, talking BBQ cooking techniques and explaining the approach at 3 Stacks. Each smoker has a large smokestack attached, thus the name of the restaurant, 3 Stacks Smoke and Tap House. They are running two big Oyler wood burners and a Southern Pride smoker. Pitmaster Trace Arnold, aka: The Rib Whisperer. (Photo ©Chris Wilkins/Texas BBQ Posse)Īs usual, we gravitated toward the pits before entering. You can tell a lot of money and thought went into opening this restaurant. It's an impressive facility, with plenty of room and a great bar. As a resident of Plano, I have high hopes after eating there on Friday.ģ Stacks is located on the east side of Preston Road past Stonebriar Mall in Frisco, nestled behind a Hooters restaurant. The folks who just opened 3 Stacks Smoke and Tap House in Frisco hope to change the BBQ landscape in the land of strip malls and restaurant chains. Nothing remotely approaching the level of Pecan Lodge, MeShack's or Lockhart Smokehouse, all located south in Dallas County. There are numerous places, but mostly gasser joints cooking unmemorable fare. It's a pretty well-known fact among meat lovers that Collin County has historically been a barbecue wasteland. ![]() Diners leave 3 Stacks Smoke and Tap House in Frisco.
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