What is the best barbeque in dallas? Preferably a locally owned place and not a chain or franchise restaurant.
It was Baby Back Shak for the ribs.....now I would suggest looking on Craigslist and buying a smoker and smoke your own (not to be rude but those are the facts)! That is what I do....in fact my family and friends demand it so much I hate brisket now.....I eat smoked turkey mostly
So when are we having a chowhound BBQ?
Whenever it stops snowing!!! By the way, which side or the debate are you on? Pecan, Hickory or Mesquite for the definitive Texas brisket flavor? I have all three woods!
I've had most of my BBQ in west Texas, so I go with mesquite, but I don't get involved in that one.
most people I know that cue don't use mesquite, I forget the details but I think it's difficult to work with. Burns or something. I don't think they use mesquite in central Texas either, afaik it's either Pecan or Hickory...could be wrong though.
http://www.bbqreport.com/archives/bar...
That should take care fo the agrument. I used wellseasoned, just short of decomposition. If you used gren mesquite wood is puts an acrid taste into your meat as the sap burns. I seasoned my smoker (a $15 dollar Brinkman stainless steel pit from a Californian neighbor- he had never used it and didn't know how) much like the one below with both seasoned hickory and mesquite. I generally use mesquite for brisket and hickory for pork (ribs and pulled pork). I have used pecan several times on brisket with good results. You guys just let me know what you want smoked and when and we will shoot for a BBQ dinner this spring.
http://www.absolutehome.com/web/catal...
Ouch on that price tag^^^
I think you're right, I believe it has more resins. I'm thinking you get into more hickory going east and pecan kind of steps in the middle somewhere.
BBQ and Dallas doesn't mix. Only real authentic BBQ spot I know is the original Sonny Bryan's on Inwood. Get the 'chopped beef' sandwhich, This isn't like most chopped beef , They chop the entire briskit, not just the scraps ,it is the best and old style. Stay away from everything else, although their onion rings can be good. Go at lunch, get a beer, and sit at a school desk. One of the few places left in Dallas that has a soulfull feeling to it.
Sonny Brian's, the frito pie is killer. Between the beans, barbeque sauce, onions, cheese and chopped beef you won't be able to eat another frito pie without longing for Sonny Bryan's.
I think the fact that there's been recommendations for a chopped beef sandwich and a frito pie should answer your question sufficiently.
Well, at least no one has steered mikecho towards one of those god awful Rudy's up here.
I'd also disagree with that assertion a little. As anyone familiar with good que knows, many times you go to particular spots for paticular items.Iie. Cooper's for the Porkchop, Blacks for fatty brisket, Country Tavern for ribs. I'd put the Inwood Sonnys Chopped Beef Sammy(it's roughly chopped brisket with no crap as fishfry mentioned) up against most any around these parts.
I guess the issue is our definition of BBQ. I think chopped BBQ is a great sandwich, and if I were at Sonny Bryan's, I'd definitely order it, because I'd rather have that than the sliced brisket. But, when someone wants to see Texas BBQ, I want to show them great unadorned brisket. The chopped sandwich or frito pie may be great, but to me it's as if someone asked me where to get the best hamburger and I said "Try _______, they have a great chicken sandwich."
The question was best BBQ in Dallas, sadly chopped beef and frito pie was the best that has come up so far. There is some fair BBQ around. I've had some good ribs at Spring Creek a few times,and sometimes they were lousy, Peggy Sue has some supporters but I don't get it although they make great fried pies. I grew up eating Underwoods BBQ and thought it was great but in retrospect it was really bad BBQ.
I haven't read through all of the responses, but my favorite Dallas BBQ joint at the moment is Big Al's at Inwood and Cedar Springs (tucked in behind Sonic). Solid brisket, sausage, ribs and wonderful beef ribs. If you are just talking about smoked meats, I think it is the best overall in Dallas (though I do prefer the pork ribs, green beans, and bbq beans at Baby Back Shak).
Thanks for the replies.....I thought BBQ was a bigger deal in Dallas....I know it is different in other parts of the US but I figured since I was down there I would check it out....Mike :)
I like Sammy's BBQ. There's one near downtown behind the Federal Reserve Building on Leonard and another in Preston Center (NW HWY & Preston) on Luther Lane. They have beef brisket (sliced or chopped), ribs, sausage, ham, turkey, pork loin, chicken and hot links along with some great side dishes (baked potato casserole being my favorite).
You might find this surprising, but there isn't any good BBQ places in Dallas. I moved to Dallas 10yrs ago and I haven't found anything. My brother visited from Tampa and was looking forward to Texas BBQ. He didn't believe me when I told him that the BBQ is much better in Florida. I don't know why, but most BBQ joints boil their meat before grilling. They try to pass it off as tender. It's really not hard to tell. BBQ in central Texas is much better.
I really do not know why we cannot seem to get it right in Dallas. My only theory is patience. It takes the love, the skill, and the proper beef of course. And I find the device itself doesnt much matter. In Terlingua this year I saw a old guy make a contraption out of corrugated siding that he found to smoke briskets. It was a long shoot that pulled the smoke 10 feet to the meat. The resulting product was incredible. It really has to do with the right amount of patience.
by Jen Wheeler | Need a spring vegetable guide to what's in season? Consider this your spring produce cheat sheet—complete...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...
by Kelly Magyarics | You’ve sprung for a gorgeous piece of enameled cast iron cookware; protect your investment by cleaning...
by Debbie Wolfe | Home chefs love wood cutting boards because they are durable and reliable. Wood boards are attractive...