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Pappas opens handsome new BBQ smokehouse with
Southern twang in Plano

CultureMap Dallas
August 1, 2019 - There's a new barbecue spot coming to town from an acclaimed restaurant name: Called Pappas Delta Blues Smokehouse, it's an upscale barbecue restaurant from Houston-based Pappas Restaurants, which owns Pappadeaux Seafood Kitchen, Pappas Bros. Steakhouse, and Pappasito’s Cantina.

It'll be located in Plano at 3916 Dallas Pkwy., in what used to be a Bone Daddy's, and is slated to open in September. This is the second location; the original opened in Webster, Texas, in 2017.

According to a release, Pappas Delta Blues Smokehouse offers a new twist on the barbecue experience with Southern classics, full service, and a polished environment.

They'll serve:
-Aged hickory-smoked USDA Prime beef brisket from Creekstone Farms
-Jalapeño & Cheddar Sausage
-Smoked Berkshire Pork Belly
-St. Louis Style Ribs
-Big Boy Beef Rib

The release says that their meat is butchered and slow smoked in-house daily.

Meats are served with two sides, pickles, and onions. You can get combo plates as well as a family-style feast.

Southern classic sides include:
-Pit-Smoked Pork & Beans
-Poppy Seed Cabbage Slaw
-Buttered Collard Greens & Turnips
-Mac & Cheese with buttered cracker crust

In addition to barbecue, there are also USDA Prime, dry-aged steaks as well as composed entrees such as blackened Mississippi catfish with chile lime butter; a half or whole bird serving of Tim's crispy buttermilk fried chicken with a mix of white and dark meat; and grilled salmon with bourbon maple glaze.

There are also appetizers, salads, soups, burgers, and sandwiches. Southern fried green tomatoes come with peppercorn ranch and goat cheese. Deviled eggs come with smoked pork belly, pickled onions, and Crystal hot sauce. Smoked chicken gumbo comes with beef sausage and white rice.

A full-service bar will feature an extensive American whiskey selection, cocktails such as a frozen whiskey smash, tapped and bottled brews, and wine by the glass or bottle.
 
 
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