Restaurants

From Instagram to Berry Street: Dayne’s Craft Barbecue is opening a restaurant near TCU

Blowtorched BBQ: It’s a thing in Texas

Barrett Black of The Original Black's Barbecue in Lockhart, had a blowtorch station set up next to his brisket serving station at the Fort Worth Food + Wine Festival's BBQ Showdown on Thursday night. There he served up a Jalapeno, Cheddar and Mapl
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Barrett Black of The Original Black's Barbecue in Lockhart, had a blowtorch station set up next to his brisket serving station at the Fort Worth Food + Wine Festival's BBQ Showdown on Thursday night. There he served up a Jalapeno, Cheddar and Mapl

Dayne’s Craft Barbecue can credit most of its popularity to social media, now that online success has led to a brick-and-mortar restaurant.

After more than a year of serving its food underground and at various pop-up locations, Dayne’s Craft Barbecue will be opening its first permanent location at 2000 W. Berry St. in the fall. The building was most recently the home for the Mexican restaurant and food hall Americado, which closed earlier this year.

Dayne Weaver, the pitmaster behind Dayne’s Craft Barbecue, said he started serving his central Texas-style barbecue out of his home in January 2018. In the beginning he said it was a way for him to fulfill his passion for cooking barbecue. He would smoke prime brisket, pork spare ribs, handmade sausage, pulled pork, pork belly burnt ends, half chickens, beef ribs and bacon brisket.

But then he was cooking so much that he started an underground BBQ where people could come by his duplex to buy barbecue by the pound.

“It spiraled out of control from there,” he said.

People found out about Dayne’s via social media and came flocking to his home and later to the pop-up locations he posted. Weaver and his fiancee, Ashley Hays, would serve the food at music venues and breweries, wherever they could. And they got so popular that people would wait in line for hours for some of their food.

When Weaver asked how people heard about them, they almost always replied, “Instagram.”

That’s when they decided to make the plunge. Weaver and Hays announced they would open their own restaurant.

“That’s always been the end goal and the dream,” Weaver said.

The plan is to bring the craft aspect to their physical location. The sides will be made from scratch, and there will be a human managing the fire and the smoke all night.

And the restaurant will really lean into the social barbecue aspect.

“When you have a barbecue, people come together and there’s kids laughing and people laughing and they’re sharing food and sharing drinks,” Hays said. “We want to promote that environment. We’re focusing on the atmosphere.”

Hays started a Kickstarter campaign for the restaurant with a $10,000 goal. So far it has raised $2,201. The campaign will end April 4.

Carla Jimenez covers breaking business news and commercial retail development. Born and raised in Euless, she took a detour in the Midwest for a few years, but she’s back in the land of football, barbecue and Dr Pepper.
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