TMBBQ Buzz

Comments from our joint finder app.
Haven't been here in while....its really become quite an event center! I'd have to give the atmosphere 5 stars. Now on to the BBQ...had the brisket, ribs, turkey & sausage. Have to give the top dibs to the turkey. Great smoke flavor without being overwhelming. Moist. Delicious. Brisket pretty good but not quite flavorful enough. Moist. Ribs were quite good as well! Sausage had a good flavor but a little too fatty for me. Beans were very good. Potato salad was good too. Cole slaw is vinegar based. Not my fav. Tried both blackberry and peach cobbler with ice cream. Delicious, but I would have liked it a little sweeter. Rest of my family thought they were great. All in all, 3.5 stars.
Kenny G @ The Salt Lick Bar-B-Que, 2016-09-24 22:48:49
Moist brisket, but not fatty. Great favor, but not too intense. Adequate sauce, although no sauce needed on brisket. Sauce did not cover up flavor of meat when used. Good sides, but the brisket stole the show. Interesting peach cobbler, and tasted better than it looked (was packaged). Would highly recommend.
billyjeffers1845 @ The Witt Pit BBQ, 2016-09-24 19:14:25
Salami and Fritos perfection !
douglas78@aol.com @ Angelo’s Bar-B-Que, 2016-09-24 18:47:13
Chicken, sausage and brisket were good. Beef rib was ok. Had a side of potato salad and it was great! Was worth the visit and will return. Very nice people there as well.
dj770 @ Red Wagon BBQ, 2016-09-23 19:35:13
Came here 1st time. Warning. If you do not like an over abundance of smoke flavor, this is not your place. With that said, Lean brisket had some chew but pulled easy. I wish top fat had rendered as you paying for fat that's just going to be removed. Sting smoke flavor but surprisingly only 1/4" of smoke ring. Good pepper spice as well. Can eat without BBQ sauce but sauce is good enough to use sparingly. The moist is something else. Melt in mouth goodness. Again some fat should have been more rendered. They cut it at an angle so it pulls apart easy. No need for BBQ sauce but BBQ sauce gives it an extra level of spice. I can still feel it giving me a slow burn in my mouth or is that just all the smoke I inhaled while standing in line. I would say moist 4.5 out 5 and lean a 4 out of 5. I got beef rib but I was too full. These are the brontosaurus ribs and costs $22/lb. will see if worth it. Again this place not cheap @$20/lb. I've had great stuff at $15/lb or less. It's up to you to see if worth extra $5-8/lb better than Kirby's.
Terry r @ Pecan Lodge, 2016-09-23 17:26:33
Moist brisket okay but dry. Sauce good. 2.75 out 5. Sides were huge dissapointment. Cole slaw was soggy and corn on cob had been steaming for way too long.
Terry r @ Big Rays BBQ, 2016-09-22 17:52:54
3 strikes I'm out. Can't find this one either
Woodwill Smokers @ Church Street Blues And Barbeque, 2016-09-19 18:14:55
This was my original stop for today , but I forgot they were closed on Mondays.
Woodwill Smokers @ Fargo’s Pit BBQ, 2016-09-19 18:05:30
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Review

September 26, 2012

You may have been familiar with the Baker’s Ribs location in Deep Ellum. It stood for decades in a brick building on Commerce Street with a large pig painted on the side. They leased that building but were looking for a permanent home, so they bought a building just a few blocks away in the same Deep Ellum neighborhood. I made a couple of stops to see just how well they’ve dealt with the transition.

Some things have changed for the better, like the addition of the Original Fried Pie Shop inside the restaurant (more on that later), and some things have thankfully remained, like the all-hickory-fired Bewley smoker that they brought over from the old location. It was so clean and shiny I thought it was new, but the lady doling out the food orders said they just gave it a good cleaning.

I’ve always liked the brisket here from a smoke standpoint. Baker’s knows how to get the smokiness into the meat, but it’s harder to also keep the meat moist and tender. The beef on this day was no different than I’d expected, which is to say that it had a great-looking black crust and ruby-red smoke ring along with a strong smoky flavor, but it also lacked good seasoning, good fat, and it was just too dry. An unexpected meat option of fried turkey was outstanding. They smoke a seasoned turkey breast then dunk the whole thing into a fryer to finish it off. The result is juicy turkey whose slices have thick crispy edges. It was some of the better smoked turkey I’ve had. No word whether or not fried brisket will make it on the menu.

The ribs were also excellent. The meat was moist and came from the bone perfectly. A subtle sweet rub allowed a good dark crust to form and the meat was very smokey. I included the photo above to show how a well-cooked rib will look after a bite is taken. The bone should be exposed easily, but the meat on either side of the bite should remain intact. It should not fall off the bone entirely, nor should there be meat left on the bone where the bite was taken.

On a subsequent visit I ordered a plate of both lean and fatty brisket. If they could just mix the supple texture and richness of the moist brisket with the smokiness of the lean slices, then they’d be onto something. Neither cut was great on its own, however. All of the sides here are good, from a simple creamy mac and cheese to crispy coleslaw and a potato salad heavy with dill. Don’t forget about dessert either.

If you want one of these famous fried pies, you have to order them at a second counter at the back of the restaurant and pay for them separately there. A wide array of filling options are offered and all pies are made to order. This allows you to create flavor combinations, which is actually encouraged. The lady frying the pies on this day confirmed that I could combine any fillings together in one pie since it would be made fresh. Brisket and pulled pork are filling options and I really wanted to try the shredded beef in pie form. I thought pecan and blackberry might be complementary flavors so I asked for what was probably their first order of a brisket, blackberry, and pecan fried pie. This masterful combination of ingredients landed on the table just as we were polishing off the barbecue. It was hot, flaky, and rich from the overflowing filling. The sweet blackberry, nuttiness of the pecan, and the smoky beef were a better match than I’d ever imagined. This was an excellent dessert but could easily double as a hearty main course. I’m thinking apricot and pulled pork for my next visit.

(This review originally appeared on Full Custom Gospel BBQ.)

Comments

5 Comments

    Anonymous says:

    Sadly, the only Baker’s I have not been to in the Dallas area is the Deep Ellum location.

    Most recently I went to the Rowlett (Lakeview Parkway) location. This one has always been hit or miss for me. The last time there was a miss. The high school kids who were taking my order clearly had better things to do even though I was the only one ordering anything. I came to this conclusion due to the sullen and annoyed stares on their faces as I decided what to order, then ordered and then paid. No simple “Hello”, no “thanks for coming”, no words at all other than “what size” for the sides. The Smiths “Heaven Knows I’m Miserable Now” would have been a fitting soundtrack had it been playing in the background. I will say that I have had good service here most times but it seems to be dependent on who’s watching over the kids.

    I ended up getting us a pound of ribs and a pound of brisket. The brisket had nice smoke but was a good bit dry. Not bad but not great. The ribs have been better most visits. The bark had congealed then dried into one hard jerky textured piece while the lukewarm inside was a bit goopy/mealy and had zero adherence to the bone. The sides of mac & cheese and pasta salad were nice.

    Again, I would like to state that I’ve been there on other occasions when all was good. When it comes to food though, I don’t like to gamble. That being said, when in the Garland/Rowlett area I’ll go to Meshack’s. As for Baker’s Ribs, I’ll stick with the other locations and at some point get over to the Deep Ellum location.

    ~SRC

    Don O. says:

    Their potato salad is my favorite.

    Michael says:

    I’ve always preferred their Greenville Avenue location.
    I love their ribs and pulled pork.
    But, their brisket can’t compare with Pecan Lodge.

    Anonymous says:

    The sausage,egg & cheese and bacon, egg & cheese fried pies make for a great breakfast. The fried pie shop is open hours earlier than the main dining room.

    I didn’t try their pies, but the peach cobbler was incredible!

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