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(Dallas News)   Group discusses their top six picks for BBQ joints in Texas. Fark: This is a perfect excuse for Farkers to discuss their favorite BBQ joints around the world   (dallasnews.com) divider line 192
    More: Obvious, BBQ, Texas  
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3229 clicks; posted to Main » on 09 Mar 2013 at 10:07 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-03-09 02:06:33 PM

Infobahn: Infobahn: I was a neighbor with the guy that started Famous Dave's in Minnesota, and I never forgave him for not always having sausage on the menu.

For the record, I am not saying Famous Dave's is good BBQ


If you see him, would you mind telling him Georgia BBQ sauce is NOT mustard based?  First time I walked into Famous Dave's, I saw that and walked out.  It's bad enough that people have to suffer through Minnesota winters, they shouldn't have to eat that crap.
 
2013-03-09 02:17:47 PM
Best near my hometown in Detroit (sorry, Slow's ... it's close):

3.bp.blogspot.com

Best I've ever had (sorry Texas, I prefer sauce):


www.sharepointcat.com
 
2013-03-09 02:41:23 PM
Can't we all BBQ lovers just get along?  Yeah, I prefer Memphis rubbed ribs, smoked, with a vinegar/pepper sauce to dip it in.  But you might prefer pulled pork with KC Masterpiece, and you over there might like half a chicken smothered in sweet ketchupy nonsense.  It doesn't matter.  We're all going to the Great Smokepit in the Sky!  The pigs throw themselves on the coals, the chickens pluck themselves.  Sausage grows on trees and the earth itself exudes a sauce that's just exactly the way you like it.  Angels have bouffonts and aprons that say "Smoke Me Big Boy", and they all talk like the women who work in Kansas truck stops on I-35.
 
2013-03-09 02:47:26 PM
Everyone who said McRib: 0/10 obvious troll is obvious
 
2013-03-09 02:48:09 PM

Aquapope: Can't we all BBQ lovers just get along?  Yeah, I prefer Memphis rubbed ribs, smoked, with a vinegar/pepper sauce to dip it in.  But you might prefer pulled pork with KC Masterpiece, and you over there might like half a chicken smothered in sweet ketchupy nonsense.  It doesn't matter.  We're all going to the Great Smokepit in the Sky!  The pigs throw themselves on the coals, the chickens pluck themselves.  Sausage grows on trees and the earth itself exudes a sauce that's just exactly the way you like it.  Angels have bouffonts and aprons that say "Smoke Me Big Boy", and they all talk like the women who work in Kansas truck stops on I-35.


It's, it's........ beautiful!
 
2013-03-09 02:49:17 PM

Jerry Westerby: Infobahn: Infobahn: I was a neighbor with the guy that started Famous Dave's in Minnesota, and I never forgave him for not always having sausage on the menu.

For the record, I am not saying Famous Dave's is good BBQ

If you see him, would you mind telling him Georgia BBQ sauce is NOT mustard based?  First time I walked into Famous Dave's, I saw that and walked out.  It's bad enough that people have to suffer through Minnesota winters, they shouldn't have to eat that crap.


This. Grew up in Houston, now live in Minnesota and I am SORELY disappointed by people calling Dave's BBQ.
 
2013-03-09 02:56:40 PM

TheGhostofFarkPast: Happy Hours: No love for Dickey's (in Dallas), Luther's (in Houston), or Stubb's in Austin?

I'm not surprised this list fails.

Dickey's is the walmart of BBQ.

Rudy's BBQ is some fine stuff yet very under appreciated
http://www.rudysbbq.com/page/home


Sorry. Rudy's=Dickey's, except for breakfast, where Rudy's is a class 1 narcotic.
 
2013-03-09 03:07:58 PM
I once spent a year in Texas... the food was so universally terrible there that i lost 20 pounds.

And i wasnt even fat.
 
2013-03-09 03:18:09 PM

bob4pres: TheGhostofFarkPast: Happy Hours: No love for Dickey's (in Dallas), Luther's (in Houston), or Stubb's in Austin?

I'm not surprised this list fails.

Dickey's is the walmart of BBQ.

Rudy's BBQ is some fine stuff yet very under appreciated
http://www.rudysbbq.com/page/home

Sorry. Rudy's=Dickey's, except for breakfast, where Rudy's is a class 1 narcotic.


Rudy's = dickey's?  In what daft world do you live in? The quality is vastly different between the two products.
 
2013-03-09 03:44:24 PM

msupf: 3StratMan: Coach_J: There is no better evidence of the complete and utter shiatty BBQ quality in Michigan than the people who lose their collective minds for Slows in Detroit.

Put that place in Memphis, KC or Texas and its doors are shuttered in a week. In Detroit, it has legendary status.

X10. Haven't been able to find a place in SE Michigan yet that has better that average BBQ. Sheena Barnes in Sumpter and Randy's in the Irish Hills are supposed to be really good. Need to venture out there one of theses days.

on a vacation I found this awesome little place, but its all the way up in the leelenau peninsula. The Garage, I think. Awesome pulled pork, some of the best homemade sweet potato chips I've ever had, and then, they surprise you with a very very good garlic aioli sauce to dip the chips in.

That said, can we have the michigan FARK party at your place? We could have a mini cook-off with all that hardware.


Not a bad idea.
 
2013-03-09 03:57:36 PM

lesliessexxy: vharshyde: Rudys in Austin. Order by the pound, eat off of wax paper, and your food tray is a cola crate. And its the best damn brisket and ribs on the planet.

GO TO FRANKLIN.  It puts Rudy's to shame.  Absolute S H A M E.


This...and I like Rudy's, but it is far from the best in town.

/lives down the street from The Salt Lick
//Driftwood only kthxbye
 
2013-03-09 03:59:08 PM
s3-media3.ak.yelpcdn.com
 
2013-03-09 04:22:32 PM

BrokenToilet: [3.bp.blogspot.com image 333x500]


This.
 
2013-03-09 04:37:10 PM
My 2 cents...(there is NO right answer to this question)

Railhead in Fort Worth followed closely by Angelo's
Rudy's in the original San Antonio location
Sonny Bryan's original location in Dallas
 
2013-03-09 05:10:20 PM
Not much mentioned about BBQ in California, and for good reason - there just aren't hardly any that are real BBQ or any good. The only one I know of that is outstanding is Central Texan BBQ in Castroville. It is run by a real Texan who knows BBQ. There are many others, some passible, some poor but that is about it. The ones in Northern California I find passible are Sam's, Andy's, Southern Heritage, Uncle Franks, BBQ 152, Back 40 Texas, Trail Dust. There may be others but I have listed only the ones I have tried.

FYI: Santa Maria BBQ is not true BBQ. While excellent it is grilling. Real BBQ involves smoking and cooking for long times at low temperatures.

Forget about the big formula restaurants and franchises such as Famous Daves, and Dickies if you want Real BBQ.

A good BBQ dish should stand up on its own and not need any sauce. Not that sauce is bad but if a meat is terrific without any sauce then it qualifies as great BBQ. If not, keep looking. Great BBQ should not just be based on its condiment sauce (the stuff you pour on it at the table).
 
2013-03-09 05:28:05 PM
That the only mention of Arthur Bryant's on this thread is that it is toxic waste = thread FAILURE.

The sauce isn't great, but the pork is the tenderest, juciest, tastiest I've ever had.

Other good places:
Salt Lick, Driftwood TX
Rivertowne BBQ, Ozark AR
Mean Pig, Cabot, AR
 
2013-03-09 05:35:06 PM
I know it's a chain but no love for BoneDaddy's ?
 
2013-03-09 05:35:34 PM

Tom_Slick: [img.groundspeak.com image 400x300]

For Atlanta Area Farkers, forced to do the Dawsonville Premium Outlets?  Head a half mile further up the road and visit Big D's. In the BP Gas Station on the comer of 400 and 53.

http://www.bigdsbarbeque.com/


That is my fav around here. Any time the GF wants to go shopping at the outlets I am all for it because I know I am going to get a Brownie plate and a slice of pie for the road.
 
2013-03-09 06:31:51 PM

Archae hippy: Just south of Watkinsville, GA.  Kinda ecumenical, they have vinegar- and tomato-based sauces (I'm not a snob).
[www.choppedonion.com image 428x640]


No. I mean, it's okay, but the meat is variable. But you can pretty much draw a 25 mile ring around Athens. If it's inside of the ring, and it's really good, it'll close down. RIP Dixie, Rooster's, etc. I miss Dixie's goat, especially. This is the price we pay for living in the greatest small town in America.

Now, as for barbecue that's REALLY good. As I get older, I will admit that they eat something called barbecue that comes from a cow. I will not be snobby, or judgmental, except to wonder why those people have never heard of a pig.

And speaking of the pig, that pig is best cooked at Purvis BBQ, in Louisville GA, just out of town on the bypass. It is inexpensive. It is open Thursday-Saturday, which is the sign of a fantastic place. It is cooked with sauce. (I do not trust a restaurant that will not commit to a sauce. If you put 4 bottles of sauce on a table, you are declaring that you are unwilling to take a stand on how it's to be dressed. I'll allow doctoring with hot sauce.) It is served with stew (which I like, but isn't the best), slaw, and white bread. Amen.

You could put Purvis sauce on dirt, and I'd eat it.
 
2013-03-09 06:33:11 PM
I make the best ribs ever.

I use a modified family recipe that started in 1631.

So suck them bones, posers.
 
2013-03-09 06:56:40 PM
Daulphin Island BBQ. I plan on biking over from Ft. Morgan tomorrow, grabbing some ribs and biking back.
 
2013-03-09 07:03:40 PM
Anti-cow prejudice aside, Santa Maria BBQ is excellent, and the Salt Lick is really, really, good.
 
2013-03-09 07:07:38 PM

3StratMan: msupf: 3StratMan: Coach_J: There is no better evidence of the complete and utter shiatty BBQ quality in Michigan than the people who lose their collective minds for Slows in Detroit.

Put that place in Memphis, KC or Texas and its doors are shuttered in a week. In Detroit, it has legendary status.

X10. Haven't been able to find a place in SE Michigan yet that has better that average BBQ. Sheena Barnes in Sumpter and Randy's in the Irish Hills are supposed to be really good. Need to venture out there one of theses days.

on a vacation I found this awesome little place, but its all the way up in the leelenau peninsula. The Garage, I think. Awesome pulled pork, some of the best homemade sweet potato chips I've ever had, and then, they surprise you with a very very good garlic aioli sauce to dip the chips in.

That said, can we have the michigan FARK party at your place? We could have a mini cook-off with all that hardware.

Not a bad idea.




I make a good pork shoulder for pulled pork, and a burger with a poached egg inside of it that people consider awesome once they get over the shock of egg yolk in their burger after the first or second bite.
 
2013-03-09 07:13:56 PM

russsssman: Coopers in Llano, tx: best pork chop!
Smittys in Lockhart: best Prime rib!
Blacks in Lockhart: best beef ribs!
Salt Lick in Dripping Springs area: really good saucey bbq. whole southern plate style
Meyers in Elgin: Gobble up their jalepeno cheddar Sausage.

That's my central Texas short list.


Hard to argue this list.
 
2013-03-09 07:16:43 PM
We had a great little family restaurant that made absolutely the best ribs for 50 miles around. They'd serve you a massive platter of ribs, roast chicken and beer-battered fish on an up-turned trash can lid. We had them cater my college graduation party.

It burned to the ground a couple weeks ago.
Doubtful if they'll re-build.
 
2013-03-09 07:57:14 PM

strangeluck: I've yet to encounter a BBQ joint in Texas I didn't like, but Baker's Ribs in the Weatherford area is awesome on their sides.


Never been to Stubb's?  Horrible!
 
2013-03-09 08:11:45 PM
www.genuinekentucky.com

Owensboro, KY.  Winner of the BBQ Pitmasters Kentucky edition.  The bomb.
 
2013-03-09 08:17:32 PM

jimw: Not much mentioned about BBQ in California, and for good reason - there just aren't hardly any that are real BBQ or any good. .....

FYI: Santa Maria BBQ is not true BBQ. While excellent it is grilling. Real BBQ involves smoking and cooking for long times at low temperatures.


Santa Maria is BBQ, but basque style.  Cooked over an open red-oak pit fire, the steaks, beefs ribs, and chicken are some of the best you'll ever eat.  The meat does get a nice smokey flavor from the oak, and it must be red oak to be SM style.  Add sides of pinquito beans, green salad, and toasted garlic bread, wash it down with a great local Pinot (preferably from the Santa Rita Hills appellation), and you'll have some great eating. Santa Maria style also has no rubs or sauce, just salt, pepper, and garlic.

/Tired of the it's not BBQ rantings
 
2013-03-09 08:27:20 PM
Bone Daddy's House of Smoke
North Dallas

The have nice ribs....

www.prescriptivemusic.com
 
2013-03-09 08:53:56 PM

acanuck: Bone Daddy's House of Smoke
North Dallas

The have nice ribs....

[www.prescriptivemusic.com image 650x349]


phhht...Gimmick to push meat.
 
2013-03-09 10:57:49 PM

bmr68: acanuck: Bone Daddy's House of Smoke
North Dallas

The have nice ribs....

[www.prescriptivemusic.com image 650x349]

phhht...Gimmick to push meat.


Breastaurant.  Been to the one in Grapevine.  Food, Meh, the girls hanging out with local Meth dealers.
 
2013-03-10 01:33:12 AM
farm4.staticflickr.com

Smitty's Lockhart Texas
 
2013-03-10 04:48:02 AM
"spamuncherFYI: Santa Maria BBQ is not true BBQ. While excellent it is grilling. Real BBQ involves smoking and cooking for long times at low temperatures.

Santa Maria is BBQ, but basque style.  Cooked over an open red-oak pit fire, the steaks, beefs ribs, and chicken are some of the best you'll ever eat.  The meat does get a nice smokey flavor from the oak, and it must be red oak to be SM style.  Add sides of pinquito beans, green salad, and toasted garlic bread, wash it down with a great local Pinot (preferably from the Santa Rita Hills appellation), and you'll have some great eating. Santa Maria style also has no rubs or sauce, just salt, pepper, and garlic."
I sort of stand corrected as basque is not really traditional American style. Nevertheless it is great tasting. The way I do it is to coat a full tri-tip the night before with Santa Maria rub, set my gas grill on high, wait till it is very hot and sear the outside of the tri-tip till it is almost black. Flames are good so long as they do not get out of hand and burn the meat. Then I transfer the meat to a pellet smoker with oak pellets and smoke  at around 220 degrees till done  - around 130 degrees internal. Then I follow the suggestions above and enjoy. If you check out the Santa Maria website they have recipes and sauces for sandwiches and the bean recipe as well. Trust me, pinquito beans are tough to find any place else but Santa Maria. Google 'pinquito beans' for internet sources they sell them by the pound instead of tourist samples at outrageous prices.I also have a rib recipe that uses a rub, cooking sauce and glaze, no tomato products, no vinegar, and takes 2 days to prepare. Once people taste it they beg for more. It can't be entered into a contest due to the prep time. My neighbors ask me to sell it to them. However I will only part with the recipes to a person I highly respect, only when I am ready to die and I will give it away for free.
 
2013-03-10 05:56:23 AM
This is why it's better to be a member of People Eating Tasty Animals.  You never hear of herbivores talking about the best vegetarian places.
 
2013-03-10 09:19:26 AM
The only bbq joint I eat at is the one right in my own patio. The food's better, the beer's cheaper, and I love the view.
 
2013-03-10 11:12:48 AM
2.bp.blogspot.com

Little Rock, AR
 
2013-03-10 11:48:45 AM

Bareefer Obonghit: pgh9fan: Bareefer Obonghit: pgh9fan: My son says that mine is the best. I say Wilson's Barbecue in Pittsburgh. (He says that's second best.)

/Good kid

Wilson's ribs are shiatful quality and the sauce is basically tobasco, not to mention their awful sides. But there's also no good bbq in Pittsburgh so I guess you're stuck with it.

Their greens are the best and so is their pie. Ribs and chicken slow-roasted over the only wood-fired stove in the city. Service is excellent and so is the food.  Best barbecue around no doubt. Better than what I've eaten in Western North Carolina. (Asheville, Bat Cave, etc,)

You're talking about a shiathole in Manchester like it's good. I'm seriously befuddled. They don't have the only wood fired stove in the city. For farks sake the Pittsburgh bbq company has one and THEY aren't even that great. Western NC? Good god, man, get to some other places.


You're entitled to your own opinion but your opinion is like saying Dogs Playing Poker is better than the Mona Lisa; you're just wrong.

Wait, what?
 
2013-03-10 12:32:47 PM

jimw: "spamuncherFYI: Santa Maria BBQ is not true BBQ. While excellent it is grilling. Real BBQ involves smoking and cooking for long times at low temperatures.

Santa Maria is BBQ, but basque style.  Cooked over an open red-oak pit fire, the steaks, beefs ribs, and chicken are some of the best you'll ever eat.  The meat does get a nice smokey flavor from the oak, and it must be red oak to be SM style.  Add sides of pinquito beans, green salad, and toasted garlic bread, wash it down with a great local Pinot (preferably from the Santa Rita Hills appellation), and you'll have some great eating. Santa Maria style also has no rubs or sauce, just salt, pepper, and garlic."
I sort of stand corrected as basque is not really traditional American style. Nevertheless it is great tasting. The way I do it is to coat a full tri-tip the night before with Santa Maria rub, set my gas grill on high, wait till it is very hot and sear the outside of the tri-tip till it is almost black. Flames are good so long as they do not get out of hand and burn the meat. Then I transfer the meat to a pellet smoker with oak pellets and smoke  at around 220 degrees till done  - around 130 degrees internal. Then I follow the suggestions above and enjoy. If you check out the Santa Maria website they have recipes and sauces for sandwiches and the bean recipe as well. Trust me, pinquito beans are tough to find any place else but Santa Maria. Google 'pinquito beans' for internet sources they sell them by the pound instead of tourist samples at outrageous prices.I also have a rib recipe that uses a rub, cooking sauce and glaze, no tomato products, no vinegar, and takes 2 days to prepare. Once people taste it they beg for more. It can't be entered into a contest due to the prep time. My neighbors ask me to sell it to them. However I will only part with the recipes to a person I highly respect, only when I am ready to die and I will give it away for free.


http://lompocbeans.com/bean_products.htm  <-- Great source for the pinquito beans.
 
2013-03-10 01:54:54 PM

EchoMike: dethmagnetic: Oklahoma Joe's is the best barbecue in Kansas City, which makes it the best barbecue in the world. If you disagree, you are wrong.

I'll take a Z-Man from Okie Joe's, but that's about it.  I prefer to spread my loyalty around the city....

Ribs: Fiorella's Jack Stack
Pulled Pork: BB's Lawnside BBQ
Sauce: Gates BBQ
Smoked meat: Smokin' Guns

And the best BBQ I've ever had in Texas came from Dub's, just outside Tyler near I-20.




Lol at jack stack. You've got to be f-ing kidding me. That place is all style, no substance.
 
2013-03-10 01:58:36 PM

kth: I'm a recent convert to Oklahoma Joes. But I believe with the fervor of a convert. My Nana loved Jack Stack, but... meh. I like Bryants' burnt ends, and Gates for many things. I'm pantheistic when it comes to barbecue.

Also, if one likes Memphis style (for a change from KC style), RJ's in Mission is awesome. We used to live a few blocks away and on good nights, you could smell the smoke and hear the music on our deck. Crack, I tell you.

santadog: I'm gonna be in your neck of the woods in a couple of weeks. I shall think of you as I drive by the scooter store several times a day.




Rjs is awful,
 
2013-03-10 05:10:00 PM
Loads of exceptional barbecue joints around Texas, so it's hard for me to pick out any "all-time favorites." In central Texas, Rudy's and Salt Lick are always good. Kreuzs Market has some delicious turkey, and Johnny's does some excellent brisket. In San Antonio, the ribs at Rudy's on the Riverwalk were HUGE -- like ribs off a Tyrannosaurus. The Barbecue Station (if it's still open) was pretty good, too.
 
2013-03-11 08:26:56 PM

giftedmadness: EchoMike: dethmagnetic: Oklahoma Joe's is the best barbecue in Kansas City, which makes it the best barbecue in the world. If you disagree, you are wrong.

I'll take a Z-Man from Okie Joe's, but that's about it.  I prefer to spread my loyalty around the city....

Ribs: Fiorella's Jack Stack
Pulled Pork: BB's Lawnside BBQ
Sauce: Gates BBQ
Smoked meat: Smokin' Guns

And the best BBQ I've ever had in Texas came from Dub's, just outside Tyler near I-20.

Lol at jack stack. You've got to be f-ing kidding me. That place is all style, no substance.


They may O.D. on the "highbrow barbecue restaurant" style, but I have yet to try ribs in K.C. better than theirs.  I'll be happy to check out anyplace you can recommend though.
 
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