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23 of 25

How The Shorthorn pulls off the barbecue project with seven Arlington restaurants

For our final print issue at The Shorthorn, we wanted to document Arlington’s barbecue scene. There's just something powerful about watching how a small tray of food could connect family members in such a powerful way. So, the outline came to us. Barbecue. The process. The love behind these trays of food. It was clear that no one place could encapsulate the booming scene of barbecue in Arlington. The variety of offerings is what makes the city’s barbecue availability special. We hope to reflect them all — their stories, their systems and the people behind them — to paint the picture. And so, we started pinpointing all the restaurants in the city and contacting them. Asks went out. Some through email, some through social media and some through good ol’ phone calls. By then, we still didn’t realize the project’s scale. Seven restaurants — and then some. From pioneers in the area like Jambo’s BBQ and David’s Barbecue to the recent success story of Habibi Barbecue. From the Mexi-cue culture of 225° BBQ to the Tex-Ethiopian fusions of Smoke’N Ash BBQ. From a big establishment like Hurtado Barbecue to a small location at UTA called Tre’s Bar-B-Q. We were obsessed. With one week and seven restaurants, we split up the work. One person interviewed while the other took photos, ensuring all parts of each restaurant were captured as efficiently as possible. Laughter, anecdotes, debates, and, at times, arguments: What struck us about our time together was that we were there for each other in different ways. We pushed ourselves out of our comfort zones for each story. Our group chat flooded with texts as soon as we finished with each restaurant, bursting with excitement about how we related to these stories in different ways. As much as we took pride in the final project, it was apparent that teamwork and unity are what we cherished the most. It reminded us why we wanted to pursue journalism in the first place — and why we bonded. We think about our team. One is an Asian who didn’t arrive in Texas until eight years ago. One is a Black woman who grew up in Houston. One is an Asian American who grew up in Mansfield, Texas. One is a Hispanic who grew up in Dallas. We don’t have much to do with the true origin of barbecue. We definitely don’t have anything to do with these certain cultures, nor will we ever understand some of these pitmasters’ hustle. But we appreciate good food. And this project connects us all. Barbecue connects us all. @RonaldoBolanos_ @PixaPerfect_ @DangHLe @trinhvchristine news-editor.shorthorn@uta.edu

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