Favorite BBQ place in DFW area?

[Ted]

it sure as hell isn't Smokin Racks in Plano...

Nor is it FM Smokehaus in Irving.

[Mach1]

Feed store BBQ in Southlake.

X2

[Silverback]

it sure as hell isn't Smokin Racks in Plano...

[Dlachance]

Feed store BBQ in Southlake.

[unkoricky]

Ate at Slow Bone again today. This time had the brisket, old time sausage, and ribs. Sausage was good, but I think I like the cilantro sausage more, as odd as it may be. Ribs were solid, yet again. And the brisket was on point. All of it is extremely simple. Not overly seasoned, and they let the meat lead the flavor.


Whoever said the brisket was no good - I'm convinced you honestly don't know what brisket is supposed to be like. It was tender as could be, juicy, and full of flavor with hints of smoke. It was damn near perfect. If all of the fat renders out of the brisket, you get chewy, flavor free shoe leather. If that is your thing, stick to Dickey's. They could use the business.

Random but I finally got around to eating at Mi Dia. Would go again.

Had the Ceivche, crusted sea bass and my chick had pastor tacos.

Tacos were okay to me but everything else was really good.

[bcoop]

Ate at Slow Bone again today. This time had the brisket, old time sausage, and ribs. Sausage was good, but I think I like the cilantro sausage more, as odd as it may be. Ribs were solid, yet again. And the brisket was on point. All of it is extremely simple. Not overly seasoned, and they let the meat lead the flavor.


Whoever said the brisket was no good - I'm convinced you honestly don't know what brisket is supposed to be like. It was tender as could be, juicy, and full of flavor with hints of smoke. It was damn near perfect. If all of the fat renders out of the brisket, you get chewy, flavor free shoe leather. If that is your thing, stick to Dickey's. They could use the business.

[unkoricky]

Ill say this... For chain BBQ, RH&B isn't too bad. I don't seek it out, but I wind up there occasionally due to customers. It's certainly better than Spring Creek, Dickey's, and the others.



You people who don't like Slow Bone are nuts. I'd be interested to know what time of day you went. BBQ is more fragile than most food. Too late in the day, and they all suck. And the quality of BBQ depends entirely on the person running the pit. Hard 8 is a perfect example of this. I've been when its good, and I've been when it is really, really bad.

man i haven't posted here in a while.

RHB is not bad at all but its been years since i've had it.

I went to Hard 8 in Coppell and ribs were on point, brisket and chicken were too dry that day. But i agree, bbq is very fragile.

I want to try this Slow Bone place today, but i have plans already.

Saw this on facebook.... Brisket Hush Puppies ? Im there.

[helosailor]

Don't waste your time at Sammie's BBQ on Belknap in Haltom City. Pork ribs were very salty and dry with the silver skin on (i was under the impression the only reason for keeping the membrane on is to retain moisture), sausage was most likely Eckrich and tasted like a hot dog, brisket was fairly decent but fat wasn't fully rendered in a few slices, beans sucked, frings were decent.

Don't waste your time or money.

It's a shame, really. Back when Sammie was still around and ran the place (I used to play little league with his son), the food there was on point. Since he's been gone and not there to run the show, it has gone steadily downhill.

[hotrod66stang]

Don't waste your time at Sammie's BBQ on Belknap in Haltom City. Pork ribs were very salty and dry with the silver skin on (i was under the impression the only reason for keeping the membrane on is to retain moisture), sausage was most likely Eckrich and tasted like a hot dog, brisket was fairly decent but fat wasn't fully rendered in a few slices, beans sucked, frings were decent.

Don't waste your time or money.

[soap]

Bakers Ribs

^this^

[46Tbird]

The food at RH&B is okay, not my favorite, but not bad at all.

BUT

The thing they have there that is BADASS is the Hoochie Coochie sauce. It's a fairly hot vinegary barbeque sauce, what I like.

A good last minute thing to toss on the grill is a bunch of cheap chicken legs soaked in worstershire for a bit. Get them grilling and start brushing on a no-name sweet bbq sauce. Once they are nearly done, brush some of the Hoochie Coochie sauce on there and let that caramelize and serve them up. Man they're awesome and easy.

Might be fun to try ribs that way sometime, maybe I'll give it a shot.

You can buy it at their store.

http://www.redhotandblue.com/shop/index.php?l=product_detail&p=2

[A_A_G]

Bakers Ribs

[Silverback]

I like beef fat on my brisket, just like my steaks. if you don't, then make sure to order your brisket sandwich lean.

I had the ribs at slow bone last time and they were perfect. Some of the best ribs I've had at a local bbq joint.

[BradM]

I'd say 80+% of restaurants don't remove the silver skin. They say its too time consuming. Personally, I think it's a male or break thing. I don't give a shot how good the flavor is, if the membrane is still on, I don't like them.

Me too! That should be the first thing anyone is taught about ribs.

[bcoop]

I just ate at a place called Don's BBQ in Whitesboro and the fucking ribs still had the membrane on the back. WTF?

I'd say 80+% of restaurants don't remove the silver skin. They say its too time consuming. Personally, I think it's a male or break thing. I don't give a shot how good the flavor is, if the membrane is still on, I don't like them.