Thanin Viriyaki
Marc Fadel, right, sitting in front of his Habibi Barbecue food trailer in Arlington, says of his business: “I really love it. I don’t know if it’s what I want to do with the rest of my life, but right now, I’m loving it.”
It’s not surprising that Habibi BBQ, a new food truck in Arlington, is churning out some of Arlington’s best new ‘cue. Owner Marc Fadel has, after all, spent the past two years perfecting his rubs and recipes, experimenting with flavors both traditional and bold. At the same time, he’s been fine-tuning his skills not only as a pitmaster but also as an entrepreneur. There’s a lot more to running a restaurant, whether it’s on wheels or slab, than just cooking.
What is a bit surprising is the little tidbit you’ll learn about Fadel if you happen to strike up a conversation with him: He’s only 19 years old.
Many of North Texas’ most well-known barbecue maestros started out young — but few, if any, ran their own barbecue business while they were college freshmen. It’s probably safe to say that none launched that business while they were still in high school.
Thanin Viriyaki
“We helped him here and there, but the cooking, the recipes, that’s all him,” says Gus Fadel, Marc's father.
In an increasingly competitive barbecue market, Fadel is somewhat of an anomaly. But his age is neither a selling point for him nor an obstacle. He is simply doing what other pitmasters have done — the rigorous training, the grueling early morning/late night hours, the constant trial and error — at a younger age.
“I really love it,” he says, modestly, standing outside of his bright red food trailer, which is parked at Arlington’s Ghost Food Park. “I don’t know if it’s what I want to do with the rest of my life, but right now, I’m loving it.”
While studying construction management at the University of Texas at Arlington Monday through Thursday, he fires up his 250-gallon smoker for service every Friday evening and Saturday afternoon. His family is often by his side, helping wherever they can. His parents not only financed the trailer and smoker but also join the crew sometimes alongside brother Michael, grandmother Adiba, and girlfriend Francesca Carrillo. This close-knit Lebanese family is all about supporting Fadel’s venture.
“We helped him here and there, but the cooking, the recipes, that’s all him,” says Gus Fadel, his father.
Habibi’s menu includes barbecue essentials such as moist and lean brisket, seasoned well, smoked perfectly, its exterior etched in a ‘Vette-red smoke ring, along with ribs, pulled pork, pork belly burnt ends, and sometimes smashburgers.
What makes his food stand out are the personal touches that pay tribute to his Lebanese heritage. Instead of the usual sides, he offers batata harra, crispy fried potatoes tossed in red pepper flakes and other seasonings, and hashweh, rice loaded with ground meat and nuts. Instead of white bread, trays of ‘cue are accompanied by pita bread.
On Fridays, Marc will sometimes offer specials such as smoked kibbeh, a traditional, deep-fried Middle Eastern dish made with ground meat, or smoked kafta, a Lebanese meatball made with parsley, onions and other spices, and served on a skewer.
“That’s the food I grew up on,” he says. “It’s a way of standing out from other places, but it’s more about paying tribute to my heritage and family.”
Marc’s journey into the local barbecue community began while he was competing on his high school barbecue team at the Dan Dipert Career and Technical Center in Arlington. He’s somewhat of a reality show celebrity, having been featured in a documentary series about Texas high school barbecue competitions. The series, “BBQ High,” followed four schools — Dipert, Granbury High, Southlake Carroll and Ben Barber Innovation Academy in Mansfield — as they competed around the state. The following year, the series aired, attracting the attention of Texas Monthly, which wrote a story about Marc and his family, helping boost business for the young pitmaster just as he was launching Habibi.
During the show, he took a part-time job at Arlington’s famed Smoke N’ Ash BBQ to help sharpen his cooking skills. Working at the small mom and pop that specializes in Ethiopian-style ‘cue, he realized he could put his own spin on things.
“It’s traditional barbecue with a little of my heritage in it,” he says. “For me, that’s what makes it special.”
Habibi BBQ at Ghost Food Park, 2529 West Arkansas Lane, Arlington, habibibarbecue.com