DFW BBQ Tour

[Baron Von Crowder]

Let us know what you think if you go.

Im sure Ill give it a shot one day, maybe you happened on a bad day for them.

[Rick Modena]

Im sure Ill give it a shot one day, maybe you happened on a bad day for them.

There's a pregnant chick working the counter whose milkers are gianormus, hell that's worth a sausage sandwich...

[Baron Von Crowder]

Nice!

[Rick Modena]

My cousin lives on the outskirts of Burleson he recommended Rasco's BBQ in Burleson. He also owns two smokers and can make some pretty damn good 'Que himself, he has a giant smoker that he smokes briskets/ribs/bologna during big parties, not sure why he never went into business, his cousin owns Longoria's in Everman.

Anyway after we left Rendon I gave him a call, he said Rasco's is pretty good and they also have $2.00 pints, that might be worth the drive right there...

[Jose]

Im sure Ill give it a shot one day, maybe you happened on a bad day for them.

Man I don't know, I don't think it was bad day for them. Maybe if it was just dry meat I could say that but the lack of smoke, flavor, and bark leads me to think that this is just the way they do it there. And that was just the brisket, the sausage similarly lacked flavor and smoke. But post up if you ever go there.

There's a pregnant chick working the counter whose milkers are gianormus, hell that's worth a sausage sandwich...

LMAO! I was thinking the same thing!

My cousin lives on the outskirts of Burleson he recommended Rasco's BBQ in Burleson. He also owns two smokers and can make some pretty damn good 'Que himself, he has a giant smoker that he smokes briskets/ribs/bologna during big parties, not sure why he never went into business, his cousin owns Longoria's in Everman.

Anyway after we left Rendon I gave him a call, he said Rasco's is pretty good and they also have $2.00 pints, that might be worth the drive right there...

I'm down!

[Baron Von Crowder]

Ill give it a shot in the next month or two, Im still waiting on a date that my office will be live and ready.

There was a place in south Arlington that opened up and people were raving about a few years back. I tried it one night, and it was dry, flavorless meat that I didnt want to even finish. I couldnt believe that people were still going on and on about it, so i gave it another shot, and it was pretty damn good. I doubt that most people would open a BBQ restaurant without the ability to make some good meat, but I do think that a lot of them go under because they cant do it consistently.

[Rick Modena]

I'm not sure what's going on with some of these places, I can tell you that Hard 8 and Rudy's always have hot meat and plenty flavorful. It's better than some of the places that I have been to that are supposed to be award winning. Not to say that they are the best, but for just down the street and not have to drive to Austin Texas they can handle me some BBQ.
Again though, so far Slow Bone and Lockharts are the best, but Rudy's and Hard 8 are good for in a pinch and now that Lockharts is open I get another place to add tha's close, they only thing with them is that of all the places (towns) they could have opened they open right next door to the fucking Plano Police dept., that right there makes me not want to go there, assholes!

[jyro]

" next door to the fucking Plano Police dept"

don't take your dog, it'll be ok.

[Jose]

Ill give it a shot in the next month or two, Im still waiting on a date that my office will be live and ready.

There was a place in south Arlington that opened up and people were raving about a few years back. I tried it one night, and it was dry, flavorless meat that I didnt want to even finish. I couldnt believe that people were still going on and on about it, so i gave it another shot, and it was pretty damn good. I doubt that most people would open a BBQ restaurant without the ability to make some good meat, but I do think that a lot of them go under because they cant do it consistently.

THIS! Consistency IMO is what separates the true pit masters from everybody else.

A good example for me would be the first time I went to Lockhart BBQ in Bishop Arts. I hit them up a couple of weeks after they first opened back in 2011, I wasn't impressed. Went there a couple of months later and was similarly not impressed. I mean it was good but not great and not worth the extra cost and dealing with any crowds/parking. Went there a couple of weeks back and they had me as soon as I unwrapped the brisket I bought. It was truly mouth watering

I'm not sure what's going on with some of these places, I can tell you that Hard 8 and Rudy's always have hot meat and plenty flavorful. It's better than some of the places that I have been to that are supposed to be award winning. Not to say that they are the best, but for just down the street and not have to drive to Austin Texas they can handle me some BBQ.
Again though, so far Slow Bone and Lockharts are the best, but Rudy's and Hard 8 are good for in a pinch and now that Lockharts is open I get another place to add tha's close, they only thing with them is that of all the places (towns) they could have opened they open right next door to the fucking Plano Police dept., that right there makes me not want to go there, assholes!

I need to try Rudy's out sometime soon. But I've been to a couple of the Hard 8 locations and it's good but not great or on par with the best in the area. It's certainly good for a chain and I'd probably rank them around 7 or 8 out of 10.

[Silverback]

I say we roll up north and hit Hutchin's BBQ in Frisco, next. I've heard some good things

[lincolnboy]

Any idea of the name?

Poor Daddy Smokehouse

[BradM]

Has anyone tried the pulled pork at Subway? Jared?

[BP]

Zagat seems to really like Smoke.

http://www.zagat.com/b/best-barbecue-joints-in-texas

[SVT Lurch]

Zagat seems to really like Smoke.

Because they're smart.

[Juiced4v]

I guess no Jambos for me...Finally had a chance to go up there this weekend.