Top 3 BBQ joints in DFW?

I always enjoy reading or hearing what others think of this BBQ place or that BBQ place, what joints one feels are tops in a town. To that end, I'm curious what y'all think are the top 3 BBQ joints in the DFW area. Obviously, I could separate the D from the FW, and I could ask for more than 3, but I thought I would put you to the test a tad more. So, in the DFW metropolitan area, what are your top 3 BBQ joints?

Sonny Bryan's sandwich

More pics from my meal from the Dallas-Love location of Sonny's Bryan's Smokehouse:

Chopped-beef sandwich at Railhead Smokehouse BBQ (DFW airport)

Leslie Brenner responds to Daniel Vaughn.

Here is Dallas Morning News restaurant critic Leslie Brenner's response to Texas BBQ blogger Daniel Vaughn's concern about Leslie's Best BBQ in Dallas article.

Update on DMN's "Best BBQ in Dallas" article

Earlier this week, I posted a link to Dallas Morning News restaurant critic Leslie Brenner's list of the top BBQ in the Big D. And I said that my buddy Daniel had, well, been there, done that. On his site, Daniel noted the striking similarity between the DMN list and his list and that he wasn't credited. Daniel writes, In fact, eight of the nine joints listed by Leslie Brenner were included in my top sixteen list. Given the overall lack of previous coverage in DMN given to most of these places it seemed like parts of my list had just been reused and called original content, so I wrote to Leslie Brenner for clarification. I was told that my list, among many others, was just a starting point, and that since I am merely a blogger that I may not be 'familiar with accepted journalistic practices.' Aww, snap! The Dallas Observer then got in on the action. What say you?

Best BBQ in Dallas, per DMN

Speaking of lists, Dallas Morning News restaurant critic Leslie Brenner's picks for the best BBQ in DFW. Recall: My man Daniel over at Full Custom, via D Magazine, came out with his list a while back. Your thoughts on either or both? (See update on this.)

Article: "Dallas-Fort Worth restaurants find high brisket prices hard to swallow" (Fort Worth Star-Telegram)

I'm a few weeks late on this, but I just saw it for the first time. Hat tip to my friend Stephen Joseph (of Joseph's Riverport Barbecue in Jefferson, TX), for sending it my way.

So, what's the most you'd pay for a pound of brisket?

Birthday dinner and airport breakfast

I turned 30, during a trip home a couple of weeks ago. So, to celebrate, I went to Birmingham with my parents for dinner. Fine dining? Nope. White table cloth? Think again. All I needed to ring in the start of my 4th decade was some pulled pork, green vegetables, and iced tea. Full Moon Bar-B-Que was just the ticket. Pics are a bit fuzzy, but you get the, ummm, picture.


On my early-Sunday-morning layover at DFW, on the way back to Austin, I stopped into the Dickey's by Gate 19 in Terminal A (where I spent my layover heading to Alabama downing 4 large teas). Had a turkey biscuit and large iced tea (well, 3 of them). The biscuit was way too dry/chalky, so I ended up just eating the turkey, pickles, and a little sauce. The turkey was quite good.

Best BBQ in DFW

The February issue of D Magazine is on newstands today, and it features an article by my buddy Daniel Vaughn (who runs Full Custom Gospel BBQ), on where to find the best BBQ in DFW. As I've said before, Daniel has been to more Texas BBQ joints than anyone I've ever heard of; and I think he's hit up every single joint in Dallas. Last time Daniel was in Austin, we hit up a new BBQ joint together - stay tuned for our scores. In the meantime, pick up a copy of the magazine, or check out the online version of the story. Congrats, Daniel!

Last pics from Randy White's

More from Randy White's

Saturday, September 26, 2009: Randy White's Hall of Fame Barbeque

Emailed reviews, scores, and pics of RP & Company's visit to Randy White's Hall of Fame Barbeque in Frisco:

Russell: “Randy White (aka the ‘Manster’) may have been the best “urban setting” (i.e. it’s in a shopping center) BBQ I’ve ever had. It’s pit smoked in back, and this BBQ joint is decorated and outfitted the way I’d do it if I had the means. They even had warm, moist towels for your hands and a complimentary desert bar. The Manster’s BBQ joint is something to get excited about when you’re up needing to man up in far north DFW! Pork ribs: Better ribs than Baker’s Ribs in Dallas. Randy’s weren’t quite falling off the bone, but were tasty and tender nonetheless. This is likely the item of focus here at Randy White’s. Brisket: Good smoky flavor, but very lean and a bit dry. I needed quite a bit of their excellent sweet and spicy sauce. Turkey: Very moist and flavorful turkey bird. Sides: The selection is what’s really impressive, from traditional slaw and tater salad, to cheese mashed potatoes, to green beans, baked rancher beans and a great condiments and bread bar…and it was all pretty tasty. Sweet tea: loved their sweet tea. Hospitality/Decor: They had a friendly staff, and any Cowboy’s fan (whether Dallas Cowboys or true western cowboys), is going to love all the photos, signed Cowboy’s memorabilia, John Wayne pics, saddles and wagon wheels that adorn this place. The well-placed TV’s are tuned to sports and there is a game room and patio….so this would be a cool place for a Monday night football party. Randy White does it right.”

Joel: “I am proud to have such a great wife who is willing to man up with the fellas and even appreciates--even rates--the BBQ experience. I would agree with my better half Megan in saying that Randy White's is an outstanding establishment, and I'm pleased that we could show my bro-in-law Russell a good time and an enjoyable BBQ experience. One of the most fulfilling aspects of a BBQ fanatic's BBQ trails is introducing a fellow BBQ fanatic to a top quality BBQ establishment, and that is what I feel we were able to do at Randy White's, if I were to judge by the number of pictures Russell took at this very excellently arranged BBQ gathering place. Russell usually doesn't take so many pictures, which leads me to believe he was truly inspired by the BBQ he enjoyed, the Dallas Cowboys decor, and all the way down to the warm wash cloths provided for cleaning the BBQ sauce out of the finger nails and off the sides of the mouth. So while I do agree with the mandatory 24 hour waiting period prior to making ratings, I should add that immediate impressions during the experience should count for something--and on that front I do believe Russell was quite impressed and enthusiastic about what he was experiencing for the first time (and I suspect not the last). Megan and I usually split the sampler platter, which allows you a full pound of meat, with a potential for four meat selections. That usually gets us by in addition to the 3 sides chosen among a wide array of options, the great jalapeno and pickle bar where I load up on said two garnishments, the jalapeno corn bread, and of course the self serve ice cream cones. I usually get a fourth side, because I sneak some absolutely delicious pieces of fried okra into my bowl along with whatever other side I'm getting (they give you bowls to get your sides). My only regret is that my stomach will not hold more food, because I always leave thinking I wish I could've eaten more, or gotten another meat (that even a full grown man just couldn't man up on in the same sitting--you just need a little Sunday afternoon football to help shake that down and free up some room... so sometimes I go ahead and buy some extra brisket for later and it sure is good on a Sunday afternoon with some of that Rudy's sauce I have in my fridge). So little room for so much good food. Somehow when I'm full I still can fit in not one but two self serve ice cream cones.”

Megan: “Brisket: LEAN & tender. That's right bro, I like the skinny cows! :) Broccoli-cheese salad: Very yummy & original! Baked beans: Tasty, Tasty!! Peach cobbler: Not worth the calories.”

Russell’s scores – Brisket: 9.49; Pork ribs: 9.82; Turkey: 9.54; Sides: 9.67; Sweet tea: 9.75; Atmosphere & Service: 9.88; Overall experience: 9.84

Megan’s scores – Brisket: 9.99; Broccoli-cheese salad: 9.8; Baked beans: 9.8; Overall experience: 9.8

Joel’s score – Overall experience: 10

James’ score – Overall experience: 9.84

Overall Man-Up Score: 9.87

More of Russell's pics from Baker's Ribs

Saturday, September 26, 2009: Baker's Ribs (Dallas, Texas)

Emailed reviews and scores from Russell, Patrick, and Joel…

Russell: “Overall Score: Anytime you straight man up on 2 guns shops and follow that up with a quality BBQ lunch with old friends and fam, it’s a good Saturday. I think Texas Monthly has it about right that Baker’s is the best in the City of Dallas. I was more impressed with the brisket and atmosphere than the ribs, but it was really good all around. Brisket: They knew what I wanted when I requested the deckle. Moist, well-marbled, end cut of flavorful brisket would be my recommended item here at Bakers. It was nearly as good as Snow’s, Milt’s and Kreuz’ in the hill country…and just a notch or so below the amazing deckle of Salt Lick. Pork Ribs: Baker’s name sake item didn’t quite live up to the billing for me on this day. They were flavorful, but a little stringy and I had to use quite a bit of sauce. Birds – Turkey and Chicken: Very moist but not the most flavorful I’ve had. Side: Decent potato salad and slaw…but nothing really to write home about. Sweet Tea: Good but maybe a bit too sweet…I had to water mine down a bit. Hospitality: It’s a small, inner-city Dallas feel to some extent, but the lady behind the counter was very friendly and seemed interested in the blog!”

Patrick: “Overall: Solid. Ribs: Mine had good flavor but not a lot of meat, even for pork ribs. I'll admit I might have liked them more if I had eaten a full plate. Like you said, a little bit stringy too. Brisket: This was good. My portion was fairly lean and tender. A little dry but not too bad on the whole. Shiner Bock: Consistently delivers.”

Joel: “Baker's Ribs is excellent and really provides a firm BBQ backbone for the downtown Dallas area. If you live or work near downtown Dallas, you have come to realize that Baker's is one of the key go-to places for good Texas BBQ. You can reliably go to Baker's for good brisket, ribs, and what I think is the best potato salad in the State of Texas because of its uniquely good flavor (they obviously do theirs differently than most places). To prove my respect for the BBQ expertise of Baker's, know that my wife, Megan, planned my 30th birthday party for me there, knowing that would be the perfect birthday meal.”

Russell’s scores – Brisket: 9.75; Pork ribs: 9.42; Turkey & chicken: 9.48; Sides: 8.23; Sweet tea: 8.65; Service: 9.82; Overall experience: 9.7

Patrick’s scores – Brisket: 8.5; Pork ribs: 7.7; Shiner Bock: 10; Overall experience: 8.1

Joel's score - Overall experience: 10

Megan's score - Overall experience: 4.5

James' score - Overall experience: 9.7

Overall Man-Up Score: 8.4

Cooper's has big plans for Fort Worth

Cooper’s Barbecue is building the behemoth of barbecue joints in Fort Worth. It’s beyond gigantic–this meat market will be 23,000 square feet! And it’s not like Fort Worth lacks for places to eat brisket and ribs, either, what with Angelo’s and the Railhead, to mention just a few. My friend Bud Kennedy, columnist and gadabout for the Fort Worth Star-Telegram, says he thinks it’s the biggest bbq joint in the world. He sent me this picture. Here’s my question: Does any self-respecting Texan want to eat barbecue in a brand-new, squeaky-clean, non-smoke-begrimed building? It just ain’t right.

Pat Sharpe, Executive Editor, Texas Monthly (hat tip to Kalese)

Weigh in, folks: Good or bad move for Cooper's?

Reader Review: Dickey's Barbecue Pit (Terminal C, DFW)

An email from my good buddy Whitt, of Peachtree City, Georgia, who had a layover Sunday at DFW:

The old adage goes, “When in Rome, do as the Romans do.” In applying this saying to my brief layover in Texas, I knew I had to find some BBQ. Fortunately, my plane pulled in only two gates away from the Dickey’s Barbcue Pit at C6.

The menu offers several options but I chose a 2 meat-2 side plate. Available meats were brisket, spicy or regular sausage, and ribs. Sides included corn on the cob, green beans, mashed-potato casserole, coleslaw, and something I could not determine. For my meal, I chose the two meats most associated (at least from what I have read) with traditional Texas BBQ…brisket and spicy sausage. I also added some potato casserole (a delicacy with cheese, bacon bits, onions, and potatoes) and the coleslaw (which had a tinge of spice as well) to finish off my plate.

I must say that I was satisfied by my meal. I did not know exactly what to expect from the sausage as the BBQ joints I have frequented in the past never offered it. Was it going to be the same as the sausage patties on my McDonald’s biscuits or those my grandmother used to make me for breakfast? I must say I was pleasantly surprised. Not only was the spicy sausage very tasty, the nice Jamaican lady at the counter gave me an extra half a sausage to boot. I am not sure if that was due to my striking good looks (probably not) or the fact that I mentioned one couldn’t come to Texas and not try to BBQ.

The brisket left a little to be desired. I was expecting a mouth-watering treat that would knock my socks off (especially since I had some really good home-made “Texas style” brisket just two days ago in Colorado). However, the meat was rather dry and not that tasty, until I bathed it in the sauce that was provided (at my request) on the side. I knew from reading this blog that many Texas BBQ joints don’t even offer sauce since they believe the real challenge in making great BBQ is to allow the meat to speak for itself, not the sauce. I guess if you add enough sauce, you could make anything taste good (kind of like I do with Splenda packets and gas station cappuccinos). I will admit though that the sauce was pretty good!

The best thing on my plate (not good when its not one of the meats) was my potato casserole. It was really good!!! It was like taking a loaded baked potato and smashing it in a pile that just begged me to take another bite. Unfortunately for me, the nice lady only gave me a small portion of this. Next time I will ask her to fill the “meat portion” of the tray with the casserole and the “side portion” with the sausage. I’ll probably leave the brisket off altogether.

The coleslaw was good, but let’s be honest, who cares about coleslaw? No one reads this blog to find out which places know best how to mix cabbage and mayonnaise and whatever else is in the stuff.

All in all, I am glad I had time to stop by Dickey’s to temporarily appease my appetite for Texas BBQ. I know I have to make my way to the Austin area to really get the real deal stuff, but for now this will have to do.

Brisket: C+
Spicy Sausage: B+
Potato Casserole: A
Coleslaw: B-
Bread (it was just white bread or untoasted Texas Toast but was stale, & I only took one bite): F
Sauce: A-
Service: A

Just a thought for all you who make baked beans: Try putting some pickled relish in there. I had some the other night in Colorado (made by the same lady who brought the homemade brisket) and it really was pretty good. It was unlike any baked beans dish I have ever tasted.