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A Chat with Dallas Restaurateur Mark Moore

A Chat with Dallas Restaurateur Mark Moore


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Much to the chagrin of many a student, summer vacation has come to a quick close here in Dallas. Of course, that doesn’t mean that the heat or the need to entertain the kids has stopped.

In fact, now more than ever, families need something fun to do when the kids aren’t in school to keep them off their phones and out of trouble. Enter PINSTACK. Think kid and adult heaven combined with real food, every possible video game, an indoor climbing wall, two story laser tag, bumper cars, a coffee and dessert bar, and swanky bowling alleys.

I was curious about such a fun, elevated restaurant/entertainment mecca, so I taped Mark Moore, President and CEO of Entertainment Properties Group, for the low down:

The Daily Meal: When you describe PINSTACK to people who aren’t familiar with it, how do you describe both its feel and what it has to offer?
Mark Moore: PINSTACK is North Texas’ first state-of-the-art bowling and active entertainment destination, operated by Entertainment Properties Group, Inc. From VIP bowling experiences to two-story laser tag, bumper cars, LED-lit six-lane rock climbing walls, hundreds of interactive games and simulator technology, PINSTACK offers fun for everyone. [It’s] a chef-inspired restaurant offers an upscale dining experience before or after gaming with modern American classics, a stacked bar, and craft cocktails.

People love to join together over food. Why do you think that is?
There is something special about gathering around a table and experiencing a meal with loved ones because everyone experiences it in a different way.

Why do you think PINSTACK is such a great place to do that?

PINSTACK is a great place to gather around the table with friends or family, and then enjoy some healthy competition on the lanes and in the game room. The chef-inspired, full-service restaurant offers quality and creative dishes like our signature macaroni & cheese pops, grown up grilled cheese, and blackened mahi mahi.

Why is it so important for families to find activities to do together?
[Families are always] looking for something fun and different to do. It is a great opportunity to spend time with each other, build relationships, and create memories.

What makes PINSTACK, to your mind, an ideal place to do that?
PINSTACK offers a variety of activities that appeal to all ages including bowling, laser tag, and our high ropes course, where guests are suspended 20 feet above the video game floor. It’s a great place where families can spend time having fun together!

There are plenty of bowling alleys, arcades, and combo entertainment centers out there. What is it that makes PINSTACK so unique?
PINSTACK is a sophisticated and modern entertainment venue that offers indoor activities including bumper cars, rock climbing, bowling and a full service restaurant all under one roof. The arcade is 7,000-square-feet and features over 100 different games including mobile games like Candy Crush and Flappy Tickets (read: Flappy Bird knock-off) on the floor. The restaurant is an upscale dining experience offering menu items including gourmet burgers, handmade pizzas and entrees like grilled salmon made with fresh ingredients.

Does the PINSTACK menu change?
The menu features classics with rotating seasonal menu items offered throughout the year.

Tell us a little about the bar program at PINSTACK.
Craft cocktails, wines on tap, and 24 beers on tap are available at our main restaurant bar and our bowling bar, located next to the bowling lanes. Next to the bowling bar is a full-service, high-end coffee bar for those who prefer a rich cappuccino or a milkshake. PINSTACK recently added wine and beer flights, giving guests an opportunity to taste multiple beers or wines.


A Massive Barbecue Trailer With 18-Hour Brisket Will Park on Barracks Row

Next week, a massive barbecue truck will bring the smoky aroma of slow-cooked brisket, ribs, and pulled pork to Capitol Hill from a parking spot right outside Valor Brewpub on Barracks Row.

Big Frank’s BBQ has a 20-foot trailer equipped with a 1,500-pound smoker that can produce over 300 pounds of meat a day for dine-in, takeout, or DoorDash delivery starting Thursday, November 12.

Gaynor Jablonski, who owns Valor and the Ugly Mug, is partnering on the project with a pair of longtime friends and fellow military veterans: Mark Moore and Frank Boland. Moore owns Hello Hospitality, the group that runs local St. Arnold’s Mussel Bar (temporarily closed) and Aunt Betty & Uncle Bubba’s Chocolate Chip Cookies. Boland is the pitmaster and the “Big Frank” in the name. He founded the barbecue brand in Virginia in 2015.

Boland, who graduated with honors at the Le Cordon Bleu in Cambridge, Massachusetts, says he cooks meats for a minimum of 18 hours, and never goes above 225 degrees. All rubs are made in-house, and nothing coming out of the truck is pre-cut, pre-seasoned, or frozen. Operating hours to start will be Thursdays from 4 p.m. to 10 p.m. and Friday to Sunday from 11 a.m. to 10 p.m.

In addition to barbecue staples, Boland also cures and smokes thick slices of candied bacon. Legs of lamb and pork belly lechon are expected to run as specials. Spare ribs and chickens (half or whole chicken) cook faster, in about four hours.

Spare pork ribs come in full or half slabs. Big Frank’s BBQ/official photo

“We’ll keep it tight the first month and stick with the basics,” Moore says. “This is a great opportunity to bring together two great companies.”

Big Frank’s BBQ’s new home will take up half of Valor’s reserved parklet out front. The other half will support a 10-by-20-foot tent where customers can sit and eat.

An industrial flat top in the trailer griddles a gloriously greasy “50/50” cheeseburger with half beef, half bacon patties that are smoked and cured overnight.

“You think you’re going to be overwhelmed with the bacon but you’re not,” Boland says.

Boland debuted the burger during a pop-up at Old Ox Brewery in Ashburn, Virginia. After 128 orders, he says, not a single patron requested ketchup or mustard.

“It’s a gourmet Five Guys burger in how it looks but tastes like a much better version,” Jablonski says. The smash burger will appear on Valor’s regular menu in various forms.

Valor is on a residency streak as of late. This summer the beer-and-burger bar turned into a steamed crab shack on weekends.

Big Frank’s doesn’t claim to follow a particular regional style, but Boland says it’s closer to Texas’s barbecue than Memphis’s or Kansas City’s. He thinks sauces should be an afterthought but still provides three of them.

For sides, Moore says they’ll think out of the box and have “specials that maybe a Mr. Traditional doesn’t want to do.” That includes a “Liquid Cheetos” polenta Boland’s named for its bright, cheesy color. Customers will taste, but not see, rosemary and thyme because he pulls the herbs out when the heat is just right. “Rosemary’s” cole slaw borrows Boland’s mother’s recipe, dressed with gorgonzola cheese and scallions. He wrangled the recipe for his potato salad from his best friend’s mother-in-law in Tennessee during his wedding on their farm.

“I had to literally coax it out of the mom by trading recipes — I’m not allowed to tell anyone what’s in it or make it in Tennessee as long as she’s alive,” he says.

The venture marks a reunion for Jablonski and Moore, who first met working at Foggy Bottom bar McFadden’s in the early 2000s. Without COVID-19, Jablonski says, he never would have scored the parking spot out front to fit the Big Frank’s rig.

“With every tragedy something great comes out of it. People are put together in a situation they don’t want to be and something good comes from it,” Moore says. “This is our new home. Whether people say Big Frank’s BBQ or Valor, we don’t care.”

Jonathan Thompson, who worked his way up the ladder at St. Arnold’s and Red Hot & Blue, is joining Boland in the trailer. The team also includes Valor executive chef Trevor Mahoney and brewmaster Greg Maddrey.


A Massive Barbecue Trailer With 18-Hour Brisket Will Park on Barracks Row

Next week, a massive barbecue truck will bring the smoky aroma of slow-cooked brisket, ribs, and pulled pork to Capitol Hill from a parking spot right outside Valor Brewpub on Barracks Row.

Big Frank’s BBQ has a 20-foot trailer equipped with a 1,500-pound smoker that can produce over 300 pounds of meat a day for dine-in, takeout, or DoorDash delivery starting Thursday, November 12.

Gaynor Jablonski, who owns Valor and the Ugly Mug, is partnering on the project with a pair of longtime friends and fellow military veterans: Mark Moore and Frank Boland. Moore owns Hello Hospitality, the group that runs local St. Arnold’s Mussel Bar (temporarily closed) and Aunt Betty & Uncle Bubba’s Chocolate Chip Cookies. Boland is the pitmaster and the “Big Frank” in the name. He founded the barbecue brand in Virginia in 2015.

Boland, who graduated with honors at the Le Cordon Bleu in Cambridge, Massachusetts, says he cooks meats for a minimum of 18 hours, and never goes above 225 degrees. All rubs are made in-house, and nothing coming out of the truck is pre-cut, pre-seasoned, or frozen. Operating hours to start will be Thursdays from 4 p.m. to 10 p.m. and Friday to Sunday from 11 a.m. to 10 p.m.

In addition to barbecue staples, Boland also cures and smokes thick slices of candied bacon. Legs of lamb and pork belly lechon are expected to run as specials. Spare ribs and chickens (half or whole chicken) cook faster, in about four hours.

Spare pork ribs come in full or half slabs. Big Frank’s BBQ/official photo

“We’ll keep it tight the first month and stick with the basics,” Moore says. “This is a great opportunity to bring together two great companies.”

Big Frank’s BBQ’s new home will take up half of Valor’s reserved parklet out front. The other half will support a 10-by-20-foot tent where customers can sit and eat.

An industrial flat top in the trailer griddles a gloriously greasy “50/50” cheeseburger with half beef, half bacon patties that are smoked and cured overnight.

“You think you’re going to be overwhelmed with the bacon but you’re not,” Boland says.

Boland debuted the burger during a pop-up at Old Ox Brewery in Ashburn, Virginia. After 128 orders, he says, not a single patron requested ketchup or mustard.

“It’s a gourmet Five Guys burger in how it looks but tastes like a much better version,” Jablonski says. The smash burger will appear on Valor’s regular menu in various forms.

Valor is on a residency streak as of late. This summer the beer-and-burger bar turned into a steamed crab shack on weekends.

Big Frank’s doesn’t claim to follow a particular regional style, but Boland says it’s closer to Texas’s barbecue than Memphis’s or Kansas City’s. He thinks sauces should be an afterthought but still provides three of them.

For sides, Moore says they’ll think out of the box and have “specials that maybe a Mr. Traditional doesn’t want to do.” That includes a “Liquid Cheetos” polenta Boland’s named for its bright, cheesy color. Customers will taste, but not see, rosemary and thyme because he pulls the herbs out when the heat is just right. “Rosemary’s” cole slaw borrows Boland’s mother’s recipe, dressed with gorgonzola cheese and scallions. He wrangled the recipe for his potato salad from his best friend’s mother-in-law in Tennessee during his wedding on their farm.

“I had to literally coax it out of the mom by trading recipes — I’m not allowed to tell anyone what’s in it or make it in Tennessee as long as she’s alive,” he says.

The venture marks a reunion for Jablonski and Moore, who first met working at Foggy Bottom bar McFadden’s in the early 2000s. Without COVID-19, Jablonski says, he never would have scored the parking spot out front to fit the Big Frank’s rig.

“With every tragedy something great comes out of it. People are put together in a situation they don’t want to be and something good comes from it,” Moore says. “This is our new home. Whether people say Big Frank’s BBQ or Valor, we don’t care.”

Jonathan Thompson, who worked his way up the ladder at St. Arnold’s and Red Hot & Blue, is joining Boland in the trailer. The team also includes Valor executive chef Trevor Mahoney and brewmaster Greg Maddrey.


A Massive Barbecue Trailer With 18-Hour Brisket Will Park on Barracks Row

Next week, a massive barbecue truck will bring the smoky aroma of slow-cooked brisket, ribs, and pulled pork to Capitol Hill from a parking spot right outside Valor Brewpub on Barracks Row.

Big Frank’s BBQ has a 20-foot trailer equipped with a 1,500-pound smoker that can produce over 300 pounds of meat a day for dine-in, takeout, or DoorDash delivery starting Thursday, November 12.

Gaynor Jablonski, who owns Valor and the Ugly Mug, is partnering on the project with a pair of longtime friends and fellow military veterans: Mark Moore and Frank Boland. Moore owns Hello Hospitality, the group that runs local St. Arnold’s Mussel Bar (temporarily closed) and Aunt Betty & Uncle Bubba’s Chocolate Chip Cookies. Boland is the pitmaster and the “Big Frank” in the name. He founded the barbecue brand in Virginia in 2015.

Boland, who graduated with honors at the Le Cordon Bleu in Cambridge, Massachusetts, says he cooks meats for a minimum of 18 hours, and never goes above 225 degrees. All rubs are made in-house, and nothing coming out of the truck is pre-cut, pre-seasoned, or frozen. Operating hours to start will be Thursdays from 4 p.m. to 10 p.m. and Friday to Sunday from 11 a.m. to 10 p.m.

In addition to barbecue staples, Boland also cures and smokes thick slices of candied bacon. Legs of lamb and pork belly lechon are expected to run as specials. Spare ribs and chickens (half or whole chicken) cook faster, in about four hours.

Spare pork ribs come in full or half slabs. Big Frank’s BBQ/official photo

“We’ll keep it tight the first month and stick with the basics,” Moore says. “This is a great opportunity to bring together two great companies.”

Big Frank’s BBQ’s new home will take up half of Valor’s reserved parklet out front. The other half will support a 10-by-20-foot tent where customers can sit and eat.

An industrial flat top in the trailer griddles a gloriously greasy “50/50” cheeseburger with half beef, half bacon patties that are smoked and cured overnight.

“You think you’re going to be overwhelmed with the bacon but you’re not,” Boland says.

Boland debuted the burger during a pop-up at Old Ox Brewery in Ashburn, Virginia. After 128 orders, he says, not a single patron requested ketchup or mustard.

“It’s a gourmet Five Guys burger in how it looks but tastes like a much better version,” Jablonski says. The smash burger will appear on Valor’s regular menu in various forms.

Valor is on a residency streak as of late. This summer the beer-and-burger bar turned into a steamed crab shack on weekends.

Big Frank’s doesn’t claim to follow a particular regional style, but Boland says it’s closer to Texas’s barbecue than Memphis’s or Kansas City’s. He thinks sauces should be an afterthought but still provides three of them.

For sides, Moore says they’ll think out of the box and have “specials that maybe a Mr. Traditional doesn’t want to do.” That includes a “Liquid Cheetos” polenta Boland’s named for its bright, cheesy color. Customers will taste, but not see, rosemary and thyme because he pulls the herbs out when the heat is just right. “Rosemary’s” cole slaw borrows Boland’s mother’s recipe, dressed with gorgonzola cheese and scallions. He wrangled the recipe for his potato salad from his best friend’s mother-in-law in Tennessee during his wedding on their farm.

“I had to literally coax it out of the mom by trading recipes — I’m not allowed to tell anyone what’s in it or make it in Tennessee as long as she’s alive,” he says.

The venture marks a reunion for Jablonski and Moore, who first met working at Foggy Bottom bar McFadden’s in the early 2000s. Without COVID-19, Jablonski says, he never would have scored the parking spot out front to fit the Big Frank’s rig.

“With every tragedy something great comes out of it. People are put together in a situation they don’t want to be and something good comes from it,” Moore says. “This is our new home. Whether people say Big Frank’s BBQ or Valor, we don’t care.”

Jonathan Thompson, who worked his way up the ladder at St. Arnold’s and Red Hot & Blue, is joining Boland in the trailer. The team also includes Valor executive chef Trevor Mahoney and brewmaster Greg Maddrey.


A Massive Barbecue Trailer With 18-Hour Brisket Will Park on Barracks Row

Next week, a massive barbecue truck will bring the smoky aroma of slow-cooked brisket, ribs, and pulled pork to Capitol Hill from a parking spot right outside Valor Brewpub on Barracks Row.

Big Frank’s BBQ has a 20-foot trailer equipped with a 1,500-pound smoker that can produce over 300 pounds of meat a day for dine-in, takeout, or DoorDash delivery starting Thursday, November 12.

Gaynor Jablonski, who owns Valor and the Ugly Mug, is partnering on the project with a pair of longtime friends and fellow military veterans: Mark Moore and Frank Boland. Moore owns Hello Hospitality, the group that runs local St. Arnold’s Mussel Bar (temporarily closed) and Aunt Betty & Uncle Bubba’s Chocolate Chip Cookies. Boland is the pitmaster and the “Big Frank” in the name. He founded the barbecue brand in Virginia in 2015.

Boland, who graduated with honors at the Le Cordon Bleu in Cambridge, Massachusetts, says he cooks meats for a minimum of 18 hours, and never goes above 225 degrees. All rubs are made in-house, and nothing coming out of the truck is pre-cut, pre-seasoned, or frozen. Operating hours to start will be Thursdays from 4 p.m. to 10 p.m. and Friday to Sunday from 11 a.m. to 10 p.m.

In addition to barbecue staples, Boland also cures and smokes thick slices of candied bacon. Legs of lamb and pork belly lechon are expected to run as specials. Spare ribs and chickens (half or whole chicken) cook faster, in about four hours.

Spare pork ribs come in full or half slabs. Big Frank’s BBQ/official photo

“We’ll keep it tight the first month and stick with the basics,” Moore says. “This is a great opportunity to bring together two great companies.”

Big Frank’s BBQ’s new home will take up half of Valor’s reserved parklet out front. The other half will support a 10-by-20-foot tent where customers can sit and eat.

An industrial flat top in the trailer griddles a gloriously greasy “50/50” cheeseburger with half beef, half bacon patties that are smoked and cured overnight.

“You think you’re going to be overwhelmed with the bacon but you’re not,” Boland says.

Boland debuted the burger during a pop-up at Old Ox Brewery in Ashburn, Virginia. After 128 orders, he says, not a single patron requested ketchup or mustard.

“It’s a gourmet Five Guys burger in how it looks but tastes like a much better version,” Jablonski says. The smash burger will appear on Valor’s regular menu in various forms.

Valor is on a residency streak as of late. This summer the beer-and-burger bar turned into a steamed crab shack on weekends.

Big Frank’s doesn’t claim to follow a particular regional style, but Boland says it’s closer to Texas’s barbecue than Memphis’s or Kansas City’s. He thinks sauces should be an afterthought but still provides three of them.

For sides, Moore says they’ll think out of the box and have “specials that maybe a Mr. Traditional doesn’t want to do.” That includes a “Liquid Cheetos” polenta Boland’s named for its bright, cheesy color. Customers will taste, but not see, rosemary and thyme because he pulls the herbs out when the heat is just right. “Rosemary’s” cole slaw borrows Boland’s mother’s recipe, dressed with gorgonzola cheese and scallions. He wrangled the recipe for his potato salad from his best friend’s mother-in-law in Tennessee during his wedding on their farm.

“I had to literally coax it out of the mom by trading recipes — I’m not allowed to tell anyone what’s in it or make it in Tennessee as long as she’s alive,” he says.

The venture marks a reunion for Jablonski and Moore, who first met working at Foggy Bottom bar McFadden’s in the early 2000s. Without COVID-19, Jablonski says, he never would have scored the parking spot out front to fit the Big Frank’s rig.

“With every tragedy something great comes out of it. People are put together in a situation they don’t want to be and something good comes from it,” Moore says. “This is our new home. Whether people say Big Frank’s BBQ or Valor, we don’t care.”

Jonathan Thompson, who worked his way up the ladder at St. Arnold’s and Red Hot & Blue, is joining Boland in the trailer. The team also includes Valor executive chef Trevor Mahoney and brewmaster Greg Maddrey.


A Massive Barbecue Trailer With 18-Hour Brisket Will Park on Barracks Row

Next week, a massive barbecue truck will bring the smoky aroma of slow-cooked brisket, ribs, and pulled pork to Capitol Hill from a parking spot right outside Valor Brewpub on Barracks Row.

Big Frank’s BBQ has a 20-foot trailer equipped with a 1,500-pound smoker that can produce over 300 pounds of meat a day for dine-in, takeout, or DoorDash delivery starting Thursday, November 12.

Gaynor Jablonski, who owns Valor and the Ugly Mug, is partnering on the project with a pair of longtime friends and fellow military veterans: Mark Moore and Frank Boland. Moore owns Hello Hospitality, the group that runs local St. Arnold’s Mussel Bar (temporarily closed) and Aunt Betty & Uncle Bubba’s Chocolate Chip Cookies. Boland is the pitmaster and the “Big Frank” in the name. He founded the barbecue brand in Virginia in 2015.

Boland, who graduated with honors at the Le Cordon Bleu in Cambridge, Massachusetts, says he cooks meats for a minimum of 18 hours, and never goes above 225 degrees. All rubs are made in-house, and nothing coming out of the truck is pre-cut, pre-seasoned, or frozen. Operating hours to start will be Thursdays from 4 p.m. to 10 p.m. and Friday to Sunday from 11 a.m. to 10 p.m.

In addition to barbecue staples, Boland also cures and smokes thick slices of candied bacon. Legs of lamb and pork belly lechon are expected to run as specials. Spare ribs and chickens (half or whole chicken) cook faster, in about four hours.

Spare pork ribs come in full or half slabs. Big Frank’s BBQ/official photo

“We’ll keep it tight the first month and stick with the basics,” Moore says. “This is a great opportunity to bring together two great companies.”

Big Frank’s BBQ’s new home will take up half of Valor’s reserved parklet out front. The other half will support a 10-by-20-foot tent where customers can sit and eat.

An industrial flat top in the trailer griddles a gloriously greasy “50/50” cheeseburger with half beef, half bacon patties that are smoked and cured overnight.

“You think you’re going to be overwhelmed with the bacon but you’re not,” Boland says.

Boland debuted the burger during a pop-up at Old Ox Brewery in Ashburn, Virginia. After 128 orders, he says, not a single patron requested ketchup or mustard.

“It’s a gourmet Five Guys burger in how it looks but tastes like a much better version,” Jablonski says. The smash burger will appear on Valor’s regular menu in various forms.

Valor is on a residency streak as of late. This summer the beer-and-burger bar turned into a steamed crab shack on weekends.

Big Frank’s doesn’t claim to follow a particular regional style, but Boland says it’s closer to Texas’s barbecue than Memphis’s or Kansas City’s. He thinks sauces should be an afterthought but still provides three of them.

For sides, Moore says they’ll think out of the box and have “specials that maybe a Mr. Traditional doesn’t want to do.” That includes a “Liquid Cheetos” polenta Boland’s named for its bright, cheesy color. Customers will taste, but not see, rosemary and thyme because he pulls the herbs out when the heat is just right. “Rosemary’s” cole slaw borrows Boland’s mother’s recipe, dressed with gorgonzola cheese and scallions. He wrangled the recipe for his potato salad from his best friend’s mother-in-law in Tennessee during his wedding on their farm.

“I had to literally coax it out of the mom by trading recipes — I’m not allowed to tell anyone what’s in it or make it in Tennessee as long as she’s alive,” he says.

The venture marks a reunion for Jablonski and Moore, who first met working at Foggy Bottom bar McFadden’s in the early 2000s. Without COVID-19, Jablonski says, he never would have scored the parking spot out front to fit the Big Frank’s rig.

“With every tragedy something great comes out of it. People are put together in a situation they don’t want to be and something good comes from it,” Moore says. “This is our new home. Whether people say Big Frank’s BBQ or Valor, we don’t care.”

Jonathan Thompson, who worked his way up the ladder at St. Arnold’s and Red Hot & Blue, is joining Boland in the trailer. The team also includes Valor executive chef Trevor Mahoney and brewmaster Greg Maddrey.


A Massive Barbecue Trailer With 18-Hour Brisket Will Park on Barracks Row

Next week, a massive barbecue truck will bring the smoky aroma of slow-cooked brisket, ribs, and pulled pork to Capitol Hill from a parking spot right outside Valor Brewpub on Barracks Row.

Big Frank’s BBQ has a 20-foot trailer equipped with a 1,500-pound smoker that can produce over 300 pounds of meat a day for dine-in, takeout, or DoorDash delivery starting Thursday, November 12.

Gaynor Jablonski, who owns Valor and the Ugly Mug, is partnering on the project with a pair of longtime friends and fellow military veterans: Mark Moore and Frank Boland. Moore owns Hello Hospitality, the group that runs local St. Arnold’s Mussel Bar (temporarily closed) and Aunt Betty & Uncle Bubba’s Chocolate Chip Cookies. Boland is the pitmaster and the “Big Frank” in the name. He founded the barbecue brand in Virginia in 2015.

Boland, who graduated with honors at the Le Cordon Bleu in Cambridge, Massachusetts, says he cooks meats for a minimum of 18 hours, and never goes above 225 degrees. All rubs are made in-house, and nothing coming out of the truck is pre-cut, pre-seasoned, or frozen. Operating hours to start will be Thursdays from 4 p.m. to 10 p.m. and Friday to Sunday from 11 a.m. to 10 p.m.

In addition to barbecue staples, Boland also cures and smokes thick slices of candied bacon. Legs of lamb and pork belly lechon are expected to run as specials. Spare ribs and chickens (half or whole chicken) cook faster, in about four hours.

Spare pork ribs come in full or half slabs. Big Frank’s BBQ/official photo

“We’ll keep it tight the first month and stick with the basics,” Moore says. “This is a great opportunity to bring together two great companies.”

Big Frank’s BBQ’s new home will take up half of Valor’s reserved parklet out front. The other half will support a 10-by-20-foot tent where customers can sit and eat.

An industrial flat top in the trailer griddles a gloriously greasy “50/50” cheeseburger with half beef, half bacon patties that are smoked and cured overnight.

“You think you’re going to be overwhelmed with the bacon but you’re not,” Boland says.

Boland debuted the burger during a pop-up at Old Ox Brewery in Ashburn, Virginia. After 128 orders, he says, not a single patron requested ketchup or mustard.

“It’s a gourmet Five Guys burger in how it looks but tastes like a much better version,” Jablonski says. The smash burger will appear on Valor’s regular menu in various forms.

Valor is on a residency streak as of late. This summer the beer-and-burger bar turned into a steamed crab shack on weekends.

Big Frank’s doesn’t claim to follow a particular regional style, but Boland says it’s closer to Texas’s barbecue than Memphis’s or Kansas City’s. He thinks sauces should be an afterthought but still provides three of them.

For sides, Moore says they’ll think out of the box and have “specials that maybe a Mr. Traditional doesn’t want to do.” That includes a “Liquid Cheetos” polenta Boland’s named for its bright, cheesy color. Customers will taste, but not see, rosemary and thyme because he pulls the herbs out when the heat is just right. “Rosemary’s” cole slaw borrows Boland’s mother’s recipe, dressed with gorgonzola cheese and scallions. He wrangled the recipe for his potato salad from his best friend’s mother-in-law in Tennessee during his wedding on their farm.

“I had to literally coax it out of the mom by trading recipes — I’m not allowed to tell anyone what’s in it or make it in Tennessee as long as she’s alive,” he says.

The venture marks a reunion for Jablonski and Moore, who first met working at Foggy Bottom bar McFadden’s in the early 2000s. Without COVID-19, Jablonski says, he never would have scored the parking spot out front to fit the Big Frank’s rig.

“With every tragedy something great comes out of it. People are put together in a situation they don’t want to be and something good comes from it,” Moore says. “This is our new home. Whether people say Big Frank’s BBQ or Valor, we don’t care.”

Jonathan Thompson, who worked his way up the ladder at St. Arnold’s and Red Hot & Blue, is joining Boland in the trailer. The team also includes Valor executive chef Trevor Mahoney and brewmaster Greg Maddrey.


A Massive Barbecue Trailer With 18-Hour Brisket Will Park on Barracks Row

Next week, a massive barbecue truck will bring the smoky aroma of slow-cooked brisket, ribs, and pulled pork to Capitol Hill from a parking spot right outside Valor Brewpub on Barracks Row.

Big Frank’s BBQ has a 20-foot trailer equipped with a 1,500-pound smoker that can produce over 300 pounds of meat a day for dine-in, takeout, or DoorDash delivery starting Thursday, November 12.

Gaynor Jablonski, who owns Valor and the Ugly Mug, is partnering on the project with a pair of longtime friends and fellow military veterans: Mark Moore and Frank Boland. Moore owns Hello Hospitality, the group that runs local St. Arnold’s Mussel Bar (temporarily closed) and Aunt Betty & Uncle Bubba’s Chocolate Chip Cookies. Boland is the pitmaster and the “Big Frank” in the name. He founded the barbecue brand in Virginia in 2015.

Boland, who graduated with honors at the Le Cordon Bleu in Cambridge, Massachusetts, says he cooks meats for a minimum of 18 hours, and never goes above 225 degrees. All rubs are made in-house, and nothing coming out of the truck is pre-cut, pre-seasoned, or frozen. Operating hours to start will be Thursdays from 4 p.m. to 10 p.m. and Friday to Sunday from 11 a.m. to 10 p.m.

In addition to barbecue staples, Boland also cures and smokes thick slices of candied bacon. Legs of lamb and pork belly lechon are expected to run as specials. Spare ribs and chickens (half or whole chicken) cook faster, in about four hours.

Spare pork ribs come in full or half slabs. Big Frank’s BBQ/official photo

“We’ll keep it tight the first month and stick with the basics,” Moore says. “This is a great opportunity to bring together two great companies.”

Big Frank’s BBQ’s new home will take up half of Valor’s reserved parklet out front. The other half will support a 10-by-20-foot tent where customers can sit and eat.

An industrial flat top in the trailer griddles a gloriously greasy “50/50” cheeseburger with half beef, half bacon patties that are smoked and cured overnight.

“You think you’re going to be overwhelmed with the bacon but you’re not,” Boland says.

Boland debuted the burger during a pop-up at Old Ox Brewery in Ashburn, Virginia. After 128 orders, he says, not a single patron requested ketchup or mustard.

“It’s a gourmet Five Guys burger in how it looks but tastes like a much better version,” Jablonski says. The smash burger will appear on Valor’s regular menu in various forms.

Valor is on a residency streak as of late. This summer the beer-and-burger bar turned into a steamed crab shack on weekends.

Big Frank’s doesn’t claim to follow a particular regional style, but Boland says it’s closer to Texas’s barbecue than Memphis’s or Kansas City’s. He thinks sauces should be an afterthought but still provides three of them.

For sides, Moore says they’ll think out of the box and have “specials that maybe a Mr. Traditional doesn’t want to do.” That includes a “Liquid Cheetos” polenta Boland’s named for its bright, cheesy color. Customers will taste, but not see, rosemary and thyme because he pulls the herbs out when the heat is just right. “Rosemary’s” cole slaw borrows Boland’s mother’s recipe, dressed with gorgonzola cheese and scallions. He wrangled the recipe for his potato salad from his best friend’s mother-in-law in Tennessee during his wedding on their farm.

“I had to literally coax it out of the mom by trading recipes — I’m not allowed to tell anyone what’s in it or make it in Tennessee as long as she’s alive,” he says.

The venture marks a reunion for Jablonski and Moore, who first met working at Foggy Bottom bar McFadden’s in the early 2000s. Without COVID-19, Jablonski says, he never would have scored the parking spot out front to fit the Big Frank’s rig.

“With every tragedy something great comes out of it. People are put together in a situation they don’t want to be and something good comes from it,” Moore says. “This is our new home. Whether people say Big Frank’s BBQ or Valor, we don’t care.”

Jonathan Thompson, who worked his way up the ladder at St. Arnold’s and Red Hot & Blue, is joining Boland in the trailer. The team also includes Valor executive chef Trevor Mahoney and brewmaster Greg Maddrey.


A Massive Barbecue Trailer With 18-Hour Brisket Will Park on Barracks Row

Next week, a massive barbecue truck will bring the smoky aroma of slow-cooked brisket, ribs, and pulled pork to Capitol Hill from a parking spot right outside Valor Brewpub on Barracks Row.

Big Frank’s BBQ has a 20-foot trailer equipped with a 1,500-pound smoker that can produce over 300 pounds of meat a day for dine-in, takeout, or DoorDash delivery starting Thursday, November 12.

Gaynor Jablonski, who owns Valor and the Ugly Mug, is partnering on the project with a pair of longtime friends and fellow military veterans: Mark Moore and Frank Boland. Moore owns Hello Hospitality, the group that runs local St. Arnold’s Mussel Bar (temporarily closed) and Aunt Betty & Uncle Bubba’s Chocolate Chip Cookies. Boland is the pitmaster and the “Big Frank” in the name. He founded the barbecue brand in Virginia in 2015.

Boland, who graduated with honors at the Le Cordon Bleu in Cambridge, Massachusetts, says he cooks meats for a minimum of 18 hours, and never goes above 225 degrees. All rubs are made in-house, and nothing coming out of the truck is pre-cut, pre-seasoned, or frozen. Operating hours to start will be Thursdays from 4 p.m. to 10 p.m. and Friday to Sunday from 11 a.m. to 10 p.m.

In addition to barbecue staples, Boland also cures and smokes thick slices of candied bacon. Legs of lamb and pork belly lechon are expected to run as specials. Spare ribs and chickens (half or whole chicken) cook faster, in about four hours.

Spare pork ribs come in full or half slabs. Big Frank’s BBQ/official photo

“We’ll keep it tight the first month and stick with the basics,” Moore says. “This is a great opportunity to bring together two great companies.”

Big Frank’s BBQ’s new home will take up half of Valor’s reserved parklet out front. The other half will support a 10-by-20-foot tent where customers can sit and eat.

An industrial flat top in the trailer griddles a gloriously greasy “50/50” cheeseburger with half beef, half bacon patties that are smoked and cured overnight.

“You think you’re going to be overwhelmed with the bacon but you’re not,” Boland says.

Boland debuted the burger during a pop-up at Old Ox Brewery in Ashburn, Virginia. After 128 orders, he says, not a single patron requested ketchup or mustard.

“It’s a gourmet Five Guys burger in how it looks but tastes like a much better version,” Jablonski says. The smash burger will appear on Valor’s regular menu in various forms.

Valor is on a residency streak as of late. This summer the beer-and-burger bar turned into a steamed crab shack on weekends.

Big Frank’s doesn’t claim to follow a particular regional style, but Boland says it’s closer to Texas’s barbecue than Memphis’s or Kansas City’s. He thinks sauces should be an afterthought but still provides three of them.

For sides, Moore says they’ll think out of the box and have “specials that maybe a Mr. Traditional doesn’t want to do.” That includes a “Liquid Cheetos” polenta Boland’s named for its bright, cheesy color. Customers will taste, but not see, rosemary and thyme because he pulls the herbs out when the heat is just right. “Rosemary’s” cole slaw borrows Boland’s mother’s recipe, dressed with gorgonzola cheese and scallions. He wrangled the recipe for his potato salad from his best friend’s mother-in-law in Tennessee during his wedding on their farm.

“I had to literally coax it out of the mom by trading recipes — I’m not allowed to tell anyone what’s in it or make it in Tennessee as long as she’s alive,” he says.

The venture marks a reunion for Jablonski and Moore, who first met working at Foggy Bottom bar McFadden’s in the early 2000s. Without COVID-19, Jablonski says, he never would have scored the parking spot out front to fit the Big Frank’s rig.

“With every tragedy something great comes out of it. People are put together in a situation they don’t want to be and something good comes from it,” Moore says. “This is our new home. Whether people say Big Frank’s BBQ or Valor, we don’t care.”

Jonathan Thompson, who worked his way up the ladder at St. Arnold’s and Red Hot & Blue, is joining Boland in the trailer. The team also includes Valor executive chef Trevor Mahoney and brewmaster Greg Maddrey.


A Massive Barbecue Trailer With 18-Hour Brisket Will Park on Barracks Row

Next week, a massive barbecue truck will bring the smoky aroma of slow-cooked brisket, ribs, and pulled pork to Capitol Hill from a parking spot right outside Valor Brewpub on Barracks Row.

Big Frank’s BBQ has a 20-foot trailer equipped with a 1,500-pound smoker that can produce over 300 pounds of meat a day for dine-in, takeout, or DoorDash delivery starting Thursday, November 12.

Gaynor Jablonski, who owns Valor and the Ugly Mug, is partnering on the project with a pair of longtime friends and fellow military veterans: Mark Moore and Frank Boland. Moore owns Hello Hospitality, the group that runs local St. Arnold’s Mussel Bar (temporarily closed) and Aunt Betty & Uncle Bubba’s Chocolate Chip Cookies. Boland is the pitmaster and the “Big Frank” in the name. He founded the barbecue brand in Virginia in 2015.

Boland, who graduated with honors at the Le Cordon Bleu in Cambridge, Massachusetts, says he cooks meats for a minimum of 18 hours, and never goes above 225 degrees. All rubs are made in-house, and nothing coming out of the truck is pre-cut, pre-seasoned, or frozen. Operating hours to start will be Thursdays from 4 p.m. to 10 p.m. and Friday to Sunday from 11 a.m. to 10 p.m.

In addition to barbecue staples, Boland also cures and smokes thick slices of candied bacon. Legs of lamb and pork belly lechon are expected to run as specials. Spare ribs and chickens (half or whole chicken) cook faster, in about four hours.

Spare pork ribs come in full or half slabs. Big Frank’s BBQ/official photo

“We’ll keep it tight the first month and stick with the basics,” Moore says. “This is a great opportunity to bring together two great companies.”

Big Frank’s BBQ’s new home will take up half of Valor’s reserved parklet out front. The other half will support a 10-by-20-foot tent where customers can sit and eat.

An industrial flat top in the trailer griddles a gloriously greasy “50/50” cheeseburger with half beef, half bacon patties that are smoked and cured overnight.

“You think you’re going to be overwhelmed with the bacon but you’re not,” Boland says.

Boland debuted the burger during a pop-up at Old Ox Brewery in Ashburn, Virginia. After 128 orders, he says, not a single patron requested ketchup or mustard.

“It’s a gourmet Five Guys burger in how it looks but tastes like a much better version,” Jablonski says. The smash burger will appear on Valor’s regular menu in various forms.

Valor is on a residency streak as of late. This summer the beer-and-burger bar turned into a steamed crab shack on weekends.

Big Frank’s doesn’t claim to follow a particular regional style, but Boland says it’s closer to Texas’s barbecue than Memphis’s or Kansas City’s. He thinks sauces should be an afterthought but still provides three of them.

For sides, Moore says they’ll think out of the box and have “specials that maybe a Mr. Traditional doesn’t want to do.” That includes a “Liquid Cheetos” polenta Boland’s named for its bright, cheesy color. Customers will taste, but not see, rosemary and thyme because he pulls the herbs out when the heat is just right. “Rosemary’s” cole slaw borrows Boland’s mother’s recipe, dressed with gorgonzola cheese and scallions. He wrangled the recipe for his potato salad from his best friend’s mother-in-law in Tennessee during his wedding on their farm.

“I had to literally coax it out of the mom by trading recipes — I’m not allowed to tell anyone what’s in it or make it in Tennessee as long as she’s alive,” he says.

The venture marks a reunion for Jablonski and Moore, who first met working at Foggy Bottom bar McFadden’s in the early 2000s. Without COVID-19, Jablonski says, he never would have scored the parking spot out front to fit the Big Frank’s rig.

“With every tragedy something great comes out of it. People are put together in a situation they don’t want to be and something good comes from it,” Moore says. “This is our new home. Whether people say Big Frank’s BBQ or Valor, we don’t care.”

Jonathan Thompson, who worked his way up the ladder at St. Arnold’s and Red Hot & Blue, is joining Boland in the trailer. The team also includes Valor executive chef Trevor Mahoney and brewmaster Greg Maddrey.


A Massive Barbecue Trailer With 18-Hour Brisket Will Park on Barracks Row

Next week, a massive barbecue truck will bring the smoky aroma of slow-cooked brisket, ribs, and pulled pork to Capitol Hill from a parking spot right outside Valor Brewpub on Barracks Row.

Big Frank’s BBQ has a 20-foot trailer equipped with a 1,500-pound smoker that can produce over 300 pounds of meat a day for dine-in, takeout, or DoorDash delivery starting Thursday, November 12.

Gaynor Jablonski, who owns Valor and the Ugly Mug, is partnering on the project with a pair of longtime friends and fellow military veterans: Mark Moore and Frank Boland. Moore owns Hello Hospitality, the group that runs local St. Arnold’s Mussel Bar (temporarily closed) and Aunt Betty & Uncle Bubba’s Chocolate Chip Cookies. Boland is the pitmaster and the “Big Frank” in the name. He founded the barbecue brand in Virginia in 2015.

Boland, who graduated with honors at the Le Cordon Bleu in Cambridge, Massachusetts, says he cooks meats for a minimum of 18 hours, and never goes above 225 degrees. All rubs are made in-house, and nothing coming out of the truck is pre-cut, pre-seasoned, or frozen. Operating hours to start will be Thursdays from 4 p.m. to 10 p.m. and Friday to Sunday from 11 a.m. to 10 p.m.

In addition to barbecue staples, Boland also cures and smokes thick slices of candied bacon. Legs of lamb and pork belly lechon are expected to run as specials. Spare ribs and chickens (half or whole chicken) cook faster, in about four hours.

Spare pork ribs come in full or half slabs. Big Frank’s BBQ/official photo

“We’ll keep it tight the first month and stick with the basics,” Moore says. “This is a great opportunity to bring together two great companies.”

Big Frank’s BBQ’s new home will take up half of Valor’s reserved parklet out front. The other half will support a 10-by-20-foot tent where customers can sit and eat.

An industrial flat top in the trailer griddles a gloriously greasy “50/50” cheeseburger with half beef, half bacon patties that are smoked and cured overnight.

“You think you’re going to be overwhelmed with the bacon but you’re not,” Boland says.

Boland debuted the burger during a pop-up at Old Ox Brewery in Ashburn, Virginia. After 128 orders, he says, not a single patron requested ketchup or mustard.

“It’s a gourmet Five Guys burger in how it looks but tastes like a much better version,” Jablonski says. The smash burger will appear on Valor’s regular menu in various forms.

Valor is on a residency streak as of late. This summer the beer-and-burger bar turned into a steamed crab shack on weekends.

Big Frank’s doesn’t claim to follow a particular regional style, but Boland says it’s closer to Texas’s barbecue than Memphis’s or Kansas City’s. He thinks sauces should be an afterthought but still provides three of them.

For sides, Moore says they’ll think out of the box and have “specials that maybe a Mr. Traditional doesn’t want to do.” That includes a “Liquid Cheetos” polenta Boland’s named for its bright, cheesy color. Customers will taste, but not see, rosemary and thyme because he pulls the herbs out when the heat is just right. “Rosemary’s” cole slaw borrows Boland’s mother’s recipe, dressed with gorgonzola cheese and scallions. He wrangled the recipe for his potato salad from his best friend’s mother-in-law in Tennessee during his wedding on their farm.

“I had to literally coax it out of the mom by trading recipes — I’m not allowed to tell anyone what’s in it or make it in Tennessee as long as she’s alive,” he says.

The venture marks a reunion for Jablonski and Moore, who first met working at Foggy Bottom bar McFadden’s in the early 2000s. Without COVID-19, Jablonski says, he never would have scored the parking spot out front to fit the Big Frank’s rig.

“With every tragedy something great comes out of it. People are put together in a situation they don’t want to be and something good comes from it,” Moore says. “This is our new home. Whether people say Big Frank’s BBQ or Valor, we don’t care.”

Jonathan Thompson, who worked his way up the ladder at St. Arnold’s and Red Hot & Blue, is joining Boland in the trailer. The team also includes Valor executive chef Trevor Mahoney and brewmaster Greg Maddrey.


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