Michael Lane’s culinary career doesn’t look like that of most pitmasters. 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. Then, he built a massive catering company, which he ran for two decades. He dabbled in barbecue at the time, but Lane admits he wasn’t particularly thoughtful about it. “When I was doing it for our catering company, I was doing it as a vehicle to make money. I wasn’t honed in on the craft,” he says. Now he’s all in on barbecue. At Oak’d, he aims to provide an experience he feels is lacking in Texas barbecue. “Most of…View Original Post
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