The magazine found great barbecue in six southern states. Restaurants in Texas and Georgia dominated the list, accounting for half of its 16 businesses. As in: If you’re hungry for barbecue, meet us in Texas or Georgia, OK?<\/p>\n
Much of Kafi’s menu is focused around its glistening Wagyu beef. Customers can order brisket, beef ribs, oxtail, a New York strip, pomegranate-glazed burnt ends and more. It’ll cost you: Kafi’s Wagyu brisket is priced at $25 per half pound, according to the website, or $50 a pound. Compare that with Cattleack Barbecue, another Dallas-Fort Worth restaurant that sells Wagyu: Cattleack’s brisket is $39.99 a pound.<\/p>\n
Beyond Kafi’s brisket, SL writer Robert F. Moss enjoyed the Iraqi-spiced sausage and french fries cooked in Wagyu beef tallow. Kafi’s most ordered side is its smoked gouda mac and cheese, according to Instagram. The cardamom banana pudding is another winner.<\/p>\n
Find Southern Living’s list of new barbecue joints here. I’m putting Two Goose Market and Barbecue in Austin at the top of my list for my next Texas roadtrip because it serves\u00a0breakfast tacos and lattes starting at 7 a.m.<\/p>\n
Kafi BBQ is at 8140 N. MacArthur Blvd., Irving. Open Fridays, Saturdays and Sundays only.<\/p>\n","protected":false},"excerpt":{"rendered":"
The magazine found great barbecue in six southern states. Restaurants in Texas and Georgia dominated the list, accounting for half of its 16 businesses. As in: If you’re hungry for barbecue, meet us in Texas or Georgia, OK? Much of Kafi’s menu is focused around its glistening Wagyu beef. Customers can order brisket, beef ribs,<\/p>\n","protected":false},"author":2,"featured_media":11972,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[176,220,1247,12692,958],"class_list":["post-11971","post","type-post","status-publish","format-standard","has-post-thumbnail","category-texas","tag-texas","tag-texas-restaurants","tag-tp-barbecue","tag-tp-irving","tag-tp-restaurants"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117276695870739390","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/11971","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=11971"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/11971\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/11972"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=11971"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=11971"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=11971"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}