Taste of Arlington is less than a week away.
The annual festival is bringing dozens of local restaurants — and a 400-foot “street pub” — to Wilson Blvd, near Ballston Common Mall, from noon to 7 p.m. on Sunday. Tickets are still available online.
This year, ARLnow.com is partnering with Taste of Arlington to highlight four especially tasty dishes being offered at the event. Together with Sarah Fraser and Samy K., we’ll have our own “tasting table” in the middle of the action, around the four Arlington-based restaurants that are serving the dishes our mouths are watering over: Texas Jack’s Barbecue, Epic Smokehouse, Pepita Cantina and Mussel Bar.
Today we asked Texas Jack’s to tell us about their dish, which is crafted by acclaimed chef/pitmaster Matt Lang. Texas Jack’s opened in Lyon Park, near Clarendon, in December.
ARLnow: First, tell us about the dish you’re bringing. What is it?
Texas Jack’s: We are bring Allen Bros. Beef Brisket and Coleslaw. Our beef is antibiotic-free, hormone-free, steroid-free and cage-free and of course, our produce is always fresh.
Why did you select it?
We chose to go with Brisket and Coleslaw because this is an ideal barbecue meal. It is a traditional meat and that has been perfected overtime. Our brisket is what barbecue is meant to be.
How is it prepared?
Our brisket is prepared with salt and pepper at 210 degrees and smoked for 12-14 hours with red and white oak.
How does it taste?
Our brisket is so tender it will melt in your mouth before you know it. The smokey flavor is especially pronounced in the brisket.
What’s your favorite thing about participating in Taste of Arlington?
This is our first time, we are very excited to be a part of the Taste of Arlington and to be welcomed into the Arlington community.