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Join Us In Dallas March 21-24

BBQAMP (pronounced bar-buh-camp) is a three-day barbecue getaway for those obsessed with food cooked with fire and smoke. Each camp is located in a specific region of the United States, and highlights the techniques, flavors, producers, and cooks/chefs that makes each unique. The camps feature outings, cooking classes, craft beer and whisky tastings, and plenty of time to hang with others that share a passion for fire, food, and friendship.

This, our inaugural event, will take place in Dallas/Fort Worth. Central Texas-style reigns supreme in the big D and Cowtown, and beef is the star of the show.

What's Included?

Your registration fee includes a Texas-sized hunk of stuff:

  • Three nights deluxe hotel accommodations

  • Opening reception with open bar and appetizers

  • Private dinner at the Pecan Lodge with beer and wine and a smokehouse tour

  • Four hour BBQ class with Matt Pittman of Meat Church (includes transportation)

  • Group dinner and music at The Rustic with open bar (includes transportation)

  • BBQ and sightseeing tour of Fort Worth, with BBQ tastings (includes transportation)

  • Tour of Firestone & Robertson Whiskey Ranch with whiskey tasting (includes transportation)


The Hotel


Home base for BBQAMP 001 is the Lorenzo Hotel, a masterfully unique 237 room art-centric boutique hotel & event venue, located in the vibrant convention center district of downtown Dallas. Lorenzo’s designers utilized just about anything and everything that could serve as a canvas or space for a piece of art. Where else can you find Einstein spitting water into a pool? And instead of hiding things like the mechanical systems and plumbing, they painted them. It’s a one-of-a-kind place, You’re also within walking distance to the Alamo Drafthouse, Four Corners Brewing Company, Gilley’s Dallas, Lee Harvey’s, and lots more.



The Lorenzo was once a Ramada Inn back when it opened in 1971. An an interesting tidbit: It was the very place Tina Turner split from Ike while in Dallas for a concert. After sitting empty for almost a decade, the building underwent a $35 million renovation, and opened as The Lorenzo in February 2017. We looked at a lot of hotels in the Dallas area, and the Lorenzo’s vibe and location are a perfect fit for BBQAMP. Here are some of the features of this hotel:


Sleep in style in your 440-square foot Lorenzo King Room, featuring artfully decorated headboards created by local artist Michael Ledoux. Dallas hotel lodging takes eclectic to a whole new level with works of art that are as unique as your incredible in-room Dallas skyline view.

Room features: king bed, oversized industrial style floor lamp, wired and wireless internet, business desk, Keurig coffee maker, Shakespearean quotes on the carpet, PolArt resin chairs, artistic murals, concrete ceilings.


The Agenda

This is a leisure-filled long weekend, but it’s a busy one. Get lots of sleep before you come. It also wouldn’t be the worst idea to eat anything but meat before BBQAMP, because you’re in for some serious meat sweats (we mean that in the best way possible, of course). You’ll likely need some salads when you get home.



Thursday 3/21

Travel to Dallas

Dallas/Fort Worth is easy to get to, with Southwest Airlines the dominant carrier at Dallas Love Field and American Airlines the dominant carrier at DFW. We recommend planning your arrival for mid-afternoon (anywhere from noon to 3PM). Grab an Uber or a Lyft to the hotel (and if you want to share one with someone else, we’ll have a Slack channel open soon to organize that stuff).

Map of Lorenzo Hotel


Opening Reception
Thursday 5:00-6:30PM

“Toast” reception room at Lorenzo Hotel

“Toast” reception room at Lorenzo Hotel

Our opening reception is the perfect opportunity to get to know your fellow carnivores. We’ll kick things off with an open bar, some appetizers, and some BBQ banter in the Lorenzo Hotel’s “Toast” room on the 12th floor (with a full wall of windows offering an endless view of Dallas’ Cedars neighborhood).

Pecan Lodge Private Dinner
Thursday 7:00-10:00PM

We’d settle for nothing less than a private dinner at the famed, award-winning Pecan Lodge in the heart of Deep Ellum to start off our BBQ adventure weekend. In fact, we’ll have the whole joint to ourselves. As a restaurant founded on family recipes, Pecan Lodge understands the importance of sharing a meal together, especially the first one at BBQAMP. We’ll start on the back patio (weather permitting) for some beverages and then mosey on over to the 24-hour smokehouse for a private tour. This will be followed by dinner.

Profile of Pecan Lodge by Eater

Our Pecan Lodge Menu


  • Brisket

  • Smoked sausage

  • Pork ribs

  • Chicken


  • Braised collard greens

  • Three cheese mac with crumbled bacon

  • West Texas pinto beans


  • Peach Cobbler

  • Aunt Polly’s Banana Pudding


  • Beer (six local craft beers on tap)

  • Wine (white: pinot grigio, sauvignon blanc, chardonnay; red: pinot noir, malbec, rioja, cabernet, zinfandel)

  • Other Beverages (soft drinks, juices, water)


Friday 3/22

Friday 11:00AM

We’ll board a luxe Prime Limo bus to Waxahachie (pronounced Wawks-a-hat-chee), home of Matt Pittman’s Meat Church BBQ Live Fire Kitchen. So what’s that all about? Read on…

Meat Church BBQ School
Friday 12:00-4:00PM


Matt Pittman, decorated Pitmaster and CEO/owner of Meat Church BBQ will be showing us all how to become barbecue legends in our own backyards. Over the course of this four-hour class, we’ll be learning how to make killer Texas-style brisket, pork ribs, burnt ends two ways, and grilling the most perfect, amazing tomahawk ribeyes you’ve ever laid your lips on. There’ll be plenty of ice cold beverages and BBQ sampling throughout the class. Best of all, afterwards, you’ll have the BBQ skills to make your friends and neighbors cry like babies.

Meet Matt Pittman of Meat Church BBQ

Group Dinner: The Rustic
Friday 7:00-10:00PM

For years, The Rustic has kept its focus simple — Kitchen. Backyard. Bar. Live Music — and they wouldn’t change it for anything. We’ll enjoy a Tejas taco-centric dinner (brisket! carnitas! chicken tinga!) made with farm-to-table ingredients, sip local craft beers and cocktails under the stars (fingers crossed for great late-March weather) and hear some great live music.

The patio at The Rustic

The patio at The Rustic

Our Rustic Menu


  • Wild Gulf Shrimp Cocktail

  • Jalapeno Spoon Bread

  • Cactus Fritters

  • Brisket Quesadillas

  • Chorizo Empanadas


  • Chicken Tinga Tacos

  • Smoked Brisket Tacos

  • Pork Carnitas Tacos

Served with:

  • Chipotle Garlic Queso and Chips

  • Corn & Black Bean Salad

  • Sweet Potato Picadillo

  • Smooth Black Beans

  • Chunky Avocado Salad


  • Peanut Butter Pie

  • Ice Box S'Mores

  • Banana Puddin'

Premium Bar

Includes premium brand liquor, bottled & liter draft beers, house wine, and non-alcoholic drinks


Saturday 3/23

Saturday 9:30AM

We’ll board a the bus to Fort Worth for a fantastic day of barbecue sampling and sightseeing.

Fort Worth BBQ Tour
Saturday 10:00AM-4:00PM

We’ll spend some quality time with the incomparable Billy Ray as he takes us on a guided tour of Fort Worth barbecue joints and attractions. The tour stops at three of the top six award winning Dallas/Fort Worth barbecue restaurants (rated by Daniel Vaughn of D Magazine whose quotes appear below), where we’ll savor each establishment’s signature barbecue and have some Q&A with the pit masters. Restaurants include:

Our BBQ Stops

  • Angelos BBQ — Celebrating their 60th year, “…this Fort Worth institution needs no introduction. Locals and celebrities alike flock to this wood-sided building on a workaday stretch of road on the west side of town. All meats here are graced with a hefty dose of Angelo’s special recipe rub seasoning and tossed into a hickory smoke bath inside one of the two specially designed brick-and-steel pits just outside of the kitchen.”

  • Smokey’s Barbecue — Whether it is brisket, ribs, chicken, turkey or sausage, Smokey’s is famous for their hickory wood fired -slow smoked meats. “A sweet glaze gave these ribs—smoked in a gas-fired Southern Pride pit—their finishing touch that played well with the heavy black pepper rub. The contrasting flavors melded with the thick meat to create a complex smoky flavor. The brisket was smokier (not surprising given it’s smoked in a wood-fired Oyler pit) with a nice layer of rendered fat on one side and a black crust and good smoke ring on the other.”

  • Off The Bone Barbecue — Eddie Brown’s “chain-link-enclosed, custom cast-iron pit, which he picked up at an auction a few years back, belches pecan and oak smoke out back. Briskets are slow-smoked for up to 20 hours, which is evidenced by their thick, black crust and deep red smoke ring. The meat isn’t falling-apart tender but requires just enough tooth to bite through. He leaves a bit of perfectly rendered fat on each slice. Ribs have a substantial crust, which imparts a robust smokiness to every bite.”


A highlight of the tour is watching the Old West come to life during the world's only Fort Worth Herd’s cattle drive, where real Texas cowhands drive a herd of Texas longhorns down Exchange Avenue in the Stockyards National Historic District. Every detail of the cattle drive—from the saddles and chaps to the boots and hats – is authentic and historically true.



Whisky Tasting
F&R Whiskey Ranch
Saturday 2:00-3:30PM

We’ll experience the largest whiskey distillery west of the Mississippi, the Firestone & Robertson Distilling Co. Whiskey Ranch. This immersive tour on the art and science of whiskey distilling are entertaining for whiskey experts and beginners alike.

Experience an up-close look at every step of the distillation and aging process that creates the distinct taste of F&R’s TX Bourbon. We’ll hear the story behind their proprietary yeast, witness firsthand how they make their custom caps, and enjoy a taste of TX all while taking in stunning views of downtown Fort Worth. The tour will conclude with a tasting in F&R’s Tavern, and afterwards, we will have the opportunity to try a delicious cocktail from F&R’s mixologist, or browse the Ranch Store at your leisure.

Group Dinners
Saturday 8:00-

To cap off our time together, we’ll split into smaller groups of six for more intimate, farewell dinners. Because you might be “meated out” at this point, we’ve chosen a variety of restaurants from which to choose, and made reservations for a bit later in the evening so you have some time to recover. The group dinners are not included as part of your registration fee, so this meal will be split amongst the guests,