1109 W Magnolia Ave.
Fort Worth, TX 76104
|Method||Oak in an indirect heat pit|
For all chefs, there are moments in their culinary careers that forever shape them. Moments when principles are seared into their brain by mentors, books, or classes only to manifest in their cooking techniques for life. For Travis Heim, owner and pitmaster of Heim Barbecue, in Fort Worth, one of those illuminating experiences came early in his career, during a two-week stint at a now closed barbecue joint in the mid-cities of the D/FW area.”They would marinate brisket overnight in…