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It was early September when Doug Pickering started stockpiling turkey breasts in the freezer at the Douglas in Dallas. He had seen reports of avian flu in the news and had heard from his food supplier about a turkey shortage. He decided the $5.50-per-pound price (compared with $3.20 when the Douglas opened in May) was still low enough to keep one of the restaurant’s most popular items on the menu. The shortage was supposed to be brief, but a month later he’s still getting only a couple cases in his weekly order of boneless, skinless turkey breasts instead of the ten he requests. After placing a preorder for eighty whole, fresh turkeys for anticipated Thanksgiving orders, Pickering is keeping his fingers crossed until they arrive.…
The post The Persistent Nationwide Turkey Shortage Is Changing Texas Barbecue Menus appeared first on Texas Monthly.
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