Matt Dallman, grew up in Kansas City with a deep love and appreciation of barbeque. In 2001, Matt graduated from the University of Kansas, married a Texas girl, and moved to Dallas. His appreciation of both KC and Texas-style BBQ has grown through 16 wonderful years of marriage, and three little assistant pit bosses.
While doing Youth Ministry in the Park Cities, Matt found a smoker, cleaned it up and taught himself how to cook BBQ for hungry high-school and jr. high kids. Matt has been doing barbeque catering and private events for 14 years, but really began to develop his craft through the BBQ competition circuit and competing in events like the American Royal.
In 2015, Matt opened 18th & Vine Barbeque on Maple Avenue, and it was named one of the Best New Restaurants of 2015 by the Dallas Morning News. Texas Monthly's BBQ Editor, Daniel Vaughn recognized Matt's signature smoked meats, in his review of 18th & Vine and salute to Matt's Burnt Ends, as well as his nod to Ethiopian cuisine with his berbere-rubbed lamb ribs.
Live Coals Barbeque was launched in the Summer of 2018, as Matt desired to return to his catering roots, and crafting BBQ for special events and holiday feasts.
The coals remain live, as long as there are stories to tell, record crates to dig into & good 'Que to be shared amongst friends.