Eating the Dizzy at 18th & Vine

Keep Dallas Observer Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

Before I moved to Texas, pulled pork was the center of my barbecue universe. I smoked shoulders in my backyard a few times a year, serving the shredded meat on cheap white bread buns with creamy slaw. For the first few years of my barbecue endeavors I'd offer half of the meat dressed with a vinegar-based sauce and the other half with a ketchup-based sauce that still had tang. The vinegar meat was always decimated first, and after a while, I left the ketchup bottle in the fridge entirely.

Moving to Texas, though, has a way of reframing a person's outlook on the world of smoked meats. I encountered exemplary brisket at Pecan Lodge, and then again at Franklin's. Pulled pork sandwiches slowly faded into the background as I became bovine obsessed. In fact, until recently, I hadn't ordered a pulled pork sandwich but maybe a handful of times while spending more than four years in Texas. None of those sandwiches were memorable.

Until now. Dallas, meet The Dizzy, a pulled pork sandwich that has restored my curiosity for the art form. The meat has a very subtle sweetness that's juxtaposed with a tangy slaw of cabbage and julienned green apple. It's tart, but not tart enough. So after one bite I hit the sandwich hard with a shaker bottle of what my bartender called mustard mop. I tucked the three house-brined pickle slices sharing the tray up under the bun. I then inhaled this sandwich in no more than seven bites. I contemplated ordering a second.

That Granny Smith apple points to a barbecue joint thats considerably more fancy than the lodges, smoke shacks and other hovels that turn out amazing smoked meats around Texas. Fancy and barbecue are two things that don't typically get along well, but I think the folks at 18th & Vine are onto something. I'm still not ready to drink a glass of Malbec with my barbecue, as the menu suggests, but you could almost get away with taking a date to a place like this. And the list of local and other delicious beers goes on and on.

18th & Vine BBQ, 4100 Maple Ave., 18thandvinebbq.com, 214-443-8335

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Observer community and help support independent local journalism in Dallas.


Join the Observer community and help support independent local journalism in Dallas.