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“Let’s throw some caviar on it” is something Joe Zavala says a lot. As the pitmaster and co-owner of Zavala’s Barbecue, in Grand Prairie, his love of caviar began after he received a multiple myeloma diagnosis the same year his restaurant opened, in 2019. In an effort to create memories and savor life, he instituted a Champagne-and-caviar New Year’s Eve tradition. Now in remission, he carries tins of what he describes as “the taste of the ocean” to dollop on ribs and sausage. He insists it’s the only thing that could make barbecue better. (Although caviar has yet to make it onto the menu of his barbecue joint, he has served caviar on fajitas with his Green Sauce at the restaurant’s monthly speakeasies.) In Zavala’s…

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