Dallas-Fort Worth residents can anticipate storms and warm weather, with highs in the 90s and lows in the 70s this week. Monique Sellers, National Weather Service meteorologist, said this week will bring another busy pattern, beginning with storms. “We’ve got a front and a dry line that’s going to be moving into the area,” she said. “It’s going to bring us another round of severe weather potential.” Tuesday’s storm is expected to have damaging hail and winds, while the rest of the week teeters on rain chances and high heat. “Usually we do see a pretty active pattern into a good part of June before we finally do start to dry out,” Sellers said. @wall035203 news-editor.shorthorn@uta.edu

As Mavericks settle into the summer semester, several university facilities have adjusted their hours to accommodate the seasonal schedule. Maverick Activities Center 6 a.m. to 10 p.m. Monday through Friday. Closed Saturday. 2 to 10 p.m. Sunday. Connection Café Breakfast from 7 to 9 a.m., lunch from 11 a.m. to 2 p.m. and dinner from 5 to 8 p.m. Monday through Friday. Brunch from 11 a.m. to 1:30 p.m. and dinner from 5 to 8:30 p.m. Saturday and Sunday. The Market in the University Center 7:30 a.m. to 5 p.m. Monday through Thursday. 7:30 a.m. to 3 p.m. Friday. Closed Saturday and Sunday. The UC Starbucks Closed during the summer. The UC Subway 11 a.m. to 2 p.m. Monday through Friday. Closed Saturday and Sunday. University Center The UC has adjusted hours of operation until June 21. 7 a.m. to 10 p.m. Monday through Saturday. 11 a.m. to 10 p.m. Sunday. 7 a.m. to 8 p.m. June 18 and closed June 19. Central Library 7 a.m. to 11 p.m. Monday through Friday. 9 a.m. to 8 p.m. Saturday and Sunday. Closed June 19 and July 4. Health Services Available by appointment 8 a.m. to 5 p.m Monday through Friday. The pharmacy 8:30 a.m. to 5 p.m. Monday through Friday. Closed one hour for lunch. @samip.parajuli.54 news-editor.shorthorn@uta.edu

Tre’s Bar-B-Q doesn't go about things the traditional way. In the back of the Maverick Dining kitchen, executive sous chef Austin Banks and his crew use an indoor smoker to slowly cook 18 to 22 briskets each night for next-day service. “We put in a system in place to where we always want to be ready for the next day,” Banks said. The setup was years in the making for Banks and Maverick Dining. Banks used to bring his own barbecue pit to smoke meat for catering events on campus, he said. After receiving positive feedback and hosting a few sold-out events, the concept slowly baked into a full-fledged campus restaurant in January 2025. Now, Tre’s Bar-B-Q looks to establish a unique experience among Arlington’s ever-growing barbecue scene — teaching student workers how to cut meats, offering vegetarians alternative options like baked potatoes with beans, corn or other toppings and introducing international students to the vast world of barbecue. “It's something that brings all cultures together,” Banks said. For sous-chef David Patton, these conversations with students opened his mind. “I can recall just a quick story of seeing international students and they're asking me questions where I'm like, ‘Oh you don't know what coleslaw is?’” Patton said. “But then having to backtrack and be like, ‘You know what? Maybe this person doesn't know what coleslaw is. They’ve never ever seen it.’” These interactions are what shape Tre’s Bar-B-Q’s flavors as it grows into its space within the university. The restaurant looks to bring barbecue to all parts of campus and do so with care. To do so, they also add something traditional. “We put love,” Banks said. “It's all about the love and what you put into it.”

Marc Fadel woke up at 7:40 a.m. on a Thursday. Around noon, he would start prepping for his barbecue food truck’s 5 p.m. Friday opening. Trim the brisket. Make the rubs and sauces. Prep the vegetables. But there was an issue. “I got to UTA so fast,” Fadel said. “I’m running across campus, and I got there, 8:02. Luckily, the professor still let me take the exam.” At 18 years old, Fadel is a construction management freshman at UTA who also runs his business, Habibi Barbecue, on West Arkansas Lane. During the week, he enjoys college life: taking some classes online at Tarrant County College, playing basketball at the Maverick Activities Center and eating Panda Express in the University Center. Starting Wednesday, he begins prepping his barbecue rub for Friday and Saturday openings. On one Saturday, his brisket and ribs sold out within two hours. “Almost 200 pounds of meat — gone,” Fadel said. The food truck, which opened in September, is already on Texas Monthly’s radar. It’s a family affair. His parents, both UTA alumni, help with prep and service. His girlfriend works the counter. Born to Lebanese immigrants, Fadel creates a fusion of traditional Texas barbecue with his favorite flavors from his culture — garlic potatoes, hummus, house-made garlic aioli and tzatziki. As Fadel talked about his food truck, his face beamed with pride as he went through every piece of equipment. It’s that attention to detail that he brings to his barbecue. The bark on his roundly trimmed prime brisket. The pork belly cubes, hand-seasoned one by one. He dry-brines his meat a day in advance, then makes all his rubs and sauces by hand, including a signature bright red sauce made with Big Red. He then smokes the meat with seasoned post oak sourced from Paris, Texas. Fadel credited his drive to high school. As an Arlington Independent School District senior, he juggled culinary competitions, working 40 hours a week as a pitmaster at Tex-Ethiopian restaurant Smoke’N Ash BBQ and filming a TV documentary called “BBQ High” on Max — all while being a student in science, technology, engineering and mathematics. “I put my heart and my soul in this. I love it. Sweat, tears, blood,” he said. “A lot of blood — I cut myself a lot.” Fadel doesn’t talk much about the future for fear of jinxing himself. However, he has thought of a restaurant with a few booths and a nice wood finish in five years. He wants it to be in Pantego, Texas, or Dalworthington Gardens in Arlington. He has been playing “Restaurant Tycoon” on Roblox to prepare for that moment. For now, though, he’s enjoying UTA, which he loves despite it not being his first choice. He’s staying in school in case the barbecue business doesn’t work out as planned. He doesn’t mind being recognized on campus or while shopping for ingredients for his documentary appearance. And on Sundays, Fadel puts on his “body by brisket” shirt and enjoys sleeping in. @DangHLe news-editor.shorthorn@uta.edu