Chef Faour says the relaxed, home-grown and no-frills dining experience is a deliberate decision
Palestinian chef and owner of Big T BBQ Kitchen, Fadel Faour shows the custom-made smoker imported from Texas. All photos: Antonie Robertson / The National
Faour imports his oak wood from Texas
The meat is cooked for between nine and 16 hours
The wood fire lends the tender and juicy meat a smoky flavour
All dishes are made in-house from scratch, including the hand-made sausages and coleslaw
The restaurant is best known for its Texas-style brisket
Other must-try items include the ribs and mac and cheese
Prepare to wait for a minimum of 30 minutes at Big T, which is only open on Friday, Saturday and Sunday
Chef Faour says the relaxed, home-grown and no-frills dining experience is a deliberate decision
Palestinian chef and owner of Big T BBQ Kitchen, Fadel Faour shows the custom-made smoker imported from Texas. All photos: Antonie Robertson / The National
Faour imports his oak wood from Texas
The meat is cooked for between nine and 16 hours
The wood fire lends the tender and juicy meat a smoky flavour
All dishes are made in-house from scratch, including the hand-made sausages and coleslaw
The restaurant is best known for its Texas-style brisket
Other must-try items include the ribs and mac and cheese
Prepare to wait for a minimum of 30 minutes at Big T, which is only open on Friday, Saturday and Sunday
Chef Faour says the relaxed, home-grown and no-frills dining experience is a deliberate decision
Inside Big T BBQ Kitchen smokehouse in Al Quoz, Dubai - in pictures
