Issue link: https://www.cominghomemag.com/i/1544982
About Michael Lane A graduate of New York's Culinary Institute of America, Chef Michael Lane brings 30 years of corporate, restaurant, and fine-dining experience. He's the owner of Lane's OAK'D BBQ, a Texas Monthly Top 100 BBQ Restaurant, with two locations in Dallas and Addison. In addition to serving up mouthwatering meals, Michael and his wife are deeply committed to giving back to our military members, police officers, first responders, and their families. Visit www.oakdbbq.com to learn more. 2. How would you describe your barbecue style? I make true Central Texas barbecue. That means I cook the meat low and slow over post oak wood. Here in Texas, we love our brisket; it's an art form all its own. Brisket is a large, dense cut of meat, and cooking it is a long-term commitment—it takes 12 to 13 hours to become tender and juicy. Ours is infused with vanilla-tinged flavor and cradled in a peppery bark. But brisket isn't the only standout. Hand-crafted and homemade are essential to me. Our entire menu, from our smoked meats to gourmet sides, is chef-driven with locally and regionally sourced ingredients. 3. What makes a great pitmaster? Knowledge, skills, preparation, time, and technique. For example, you must understand which wood to use for the taste and flavor profile you're looking to achieve. Hickory will give you a strong and savory flavor, fruitwoods are mild and sweet, and pecan is nutty. Timing is also crucial; you need to know all about resting, wrapping, and everything in between to make an excellent product. And things can—and will—go wrong. Great pitmasters should know how to adjust on the fly when the unexpected happens. 4. In your opinion, which region has the best barbecue? That's difficult to say because there are many fantastic pitmasters out there. Dallas, of course, has incredible barbecue. However, the Carolinas do pork well, Kansas City has top-notch burnt ends, and Memphis ribs are hard to beat. But I'll stick to my roots—Central Texas barbecue is the way to go! 5. Are you team sauce or no-sauce? Sauce isn't typically used in classic Central Texas barbecue because we believe it distracts from the meat. Although none of our meats are tossed with sauce, we do offer two homemade sauces—Carolina and Texas—and keep them warm on the serving line. Our Carolina sauce is thin and tangy, and our Texas sauce is savory with a subtle sweetness. That said, I personally like to eat barbecue both ways. I smoke it without sauce, but I'll add some while I'm eating if the mood strikes. 6. What's your favorite side and cut of meat? Macaroni and cheese is my preferred side; it provides a comforting contrast to the meats. At Lane's OAK'D, we serve a three-cheese mac. It's important to know just how to make the cheese sauce, so it doesn't separate and get gritty. Creamy and consistent is key. As for meat, beef cheeks are totally underrated. It's probably one of the most tender parts of the cow and is unbelievably delicious when cooked well. 7. Do you have any tips for making tender, flavorful meat at home? First: patience. Smoking takes a long time; you have to let the meat cook for hours to nail the texture and flavor. When you're impatient and rush the process, you're likely to be dissatisfied with the results. Having the right equipment—grill, thermometer, and accessories—is critical, too. Lastly, using the highest-quality ingredients and sourcing your meats from the best vendors is a must. COMING HOME MAGAZINE 7