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“We’re going to be seven days a week, lunch and dinner, and we’re going to be able to have some brunch items as well,” he says. Easterwood is also opening a new full-service restaurant at the Pennway Point development, a new entertainment district next to I-35 south of downtown that will be anchored by a one-hundred-and-fifty-foot ferris wheel. I one hundred percent want to give that customer a true, authentic barbecue experience.”Ĭhef J is also now serving at Chiefs games, taking over a kiosk in section 107 on the home sideline. They come in wanting a very good experience because we’re talked about highly. “We set our standards high, but the customers set our standards high as well. “Consistency is the number one thing for me in this game,” Easterwood says. It’s what won Chef J the top spot on this list. At a time when too many other Texas-influenced upstarts are diluting their quality in a quest to branch out with smoked squid ink pasta and artisan corn dogs, Chef J’s consistency is especially admirable and appreciated. If there’s too much fat, they’ll just pull it all off and there goes your flavor.”Ĭhef J has always been consistent. “You need the correct amount of fat left so it caramelizes and renders down but also so people eat it. “That bark is your flavor profile for your entire piece of meat,” he says. Not that we changed a lot, but it really made a difference.”Įasterwood also learned a philosophy of trimming-specifically, that you should trim a little tighter so the patrons aren’t pulling your ribs apart to remove large white hunks of fat.

“What told me was exactly the problems I was experiencing with my ribs, which was from how we wrapped and held them.

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“I know how to barbecue myself, but when I’m out there talking to these people, it’s that little stuff I pay attention to,” Easterwood says. The ribs, especially, have become unmatched, something Easterwood attributes to a pilgrimage he made to Texas, where he learned a few new tricks of the trade from Lone Star standouts like Interstellar BBQ’s Carlos Cruz and Franklin Barbecue’s Aaron Franklin, both in Austin. People know they need to load up.”Ĭount us among those who are fully locked and loaded at this pit operating out of the snack counter in a West Bottoms haunted house. “When we opened, people weren’t used to the sell-out method, and now they are, so they get there early and they don’t have a problem bringing some food home with them.

“That’s what we want,” says owner and pitmaster Justin Easterwood. In the four years Chef J has been open, the platters keep getting bigger.

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