TMBBQ Buzz

Comments from our joint finder app.
Brisket sandwich was really flavorful. Swamp Fries are good.
Gene White @ Joseph’s Riverport Barbecue, 2016-05-26 19:03:19
Dallas' equivalent of Lambert's Downtown BBQ. Got the Two Meat Que plate and selected fatty brisket and pork Ribs with side of collard greens. Brisket was solid; ribs hit the spot. Collard greens were really good; BBQ sauce quite good. Finished off meal with homemade ice cream. Overall pretty good BBQ but KC style BBQ won't ever top Texas style BBQ.
Rahul Yaratha @ 18th & Vine Barbeque, 2016-05-26 11:24:30
I had to meet a coworker in New Braunfels today. During the drive there I started thinking about BBQ. I convinced myself (though when it comes to BBQ, it doesn't take much convincing) that I had to have some brisket and sausage for lunch. Not just any BBQ would do, I wanted to try a place I had never had before. After a quick search on Yelp, I found CBQ with 4stars! I get out of the car and take a deep breath, first thing that comes to mind is "where's the smell of smoke". I decide the wind must be blowing the the smoke to the other side of the building. I continue inside, as I open the door I get it, the faint smell of smoke. I reassure myself with the 4 star rating. I see a "wait to be seated" sign and think what kind of TX BBQ joint is this. Shouldn't I walk up to the counter, order my brisket then carry a tray of juicy BBQ on butcher paper to the table and enjoy? Not here you don't! At the table I receive a menu and begin to make my decision. A two meat plate with moist brisket and tx sausage plus two sides. I remember reading a Yelp review about the creamy coleslaw and I saw burnt end BBQ beans menus on the menu. A few minutes later a plate is brought to my table. What's up with this brisket, it doesn't look right? The sausage looks good. Since when does diced pieces of brisket count as burnt ends? I remind myself, Don't judge a book by the cover, this place has 4 stars! Let's start with the sides. Burnt end BBQ beans - like I mentioned, the burnt ends are diced cubes of brisket with no flavor and how much sugar did you put in here? These beans are so sweet I cannot eat them. The creamy coleslaw - lots of shredded cabbage and a few shredded carrots with an entire tub of mayo doesn't make it coleslaw. I've had better coleslaw from a drive thru window. Time for the brisket - doesn't BBQ brisket have a smoke ring? What's up with the weird "bark" (I use that term loosely) it has more of a beef jerky texture and flavor to it. Did this brisket receive any smoke? If so was it wrapped in foil so the smoke couldn't reach the meat? Bill Miller's BBQ doesn't have anything to worry about when it comes to CBQ. They won't be taking any brisket business away. I'm a firm believer that if you need BBQ sauce on your brisket it wasn't cooked correctly..... so, where's the sauce? 3 choices of house made sauce. A basic sauce, a honey mustard, and a spicy. The waitress did mention that it was really spicy. I also read some Yelp reviews that it was made with ghost chilies and it was very very hot. I started with the basic - know wonder the BBQ beans were so sweet. This sauce has no smokey flavors only sweetness, I'll pass. Let's try the TX sausage - casing has a nice snap to it. Wow something that has flavor. I can eat this. It's actually a decent piece of sausage. You can see the pepper in it, wait, what's that I see? Is that a smoke ring? How is it possible for the sausage to have a smoke ring, but the brisket doesn't? I didn't bother asking where the sausage was made, but it was good. Now back to the brisket and sauce. Honey mustard sauce - again, how much honey is in here? This too is so sweet it's not enjoyable. I decide to stop with the brisket and sauce and just eat the sausage and a slice of white bread. If you find yourself standing in front of CBQ BBQ do yourself a favor. Go inside and order some sausage to go, then look across the street. Do you see the Bucee's gas station? Go over there and get you a brisket sandwich and enjoy. On my drive back home I wonder about that 4 star rating. I will not be returning to CBQ!!
Butchkluth @ CBQ, 2016-05-24 21:34:50
We had the pork tacos a sliced and abolish sausage all great love my Angelo's
douglas78@aol.com @ Angelo’s Bar-B-Que, 2016-05-24 19:35:51
I ordered the ribs and 1/2 of the brisket. The ribs were very respectable. Nice rub with just the right amount of pepper. Very juicy & smoked just right. The brisket had a nice pink ring to it & were very juicy (I'm a fan of the juicy/fat camp - always more flavor. That's what I tell my cartoligist). Big bib is a top five for me. Looking forward to coming back.
Joe Ashbaugh @ The Big Bib BBQ, 2016-05-22 18:21:56
I ordered the ribs and 1/2 of the brisket. The ribs were very respectable. Nice rub with just the right amount of pepper. Very juicy & smoked just right. The brisket had a nice pink ring to it & were very juicy (I'm a fan of the juicy/fat camp - always more flavor. That's what I tell my cartoligist). Big bib is a top five for me. Looking forward to coming back.
Joe Ashbaugh @ The Big Bib BBQ, 2016-05-22 18:21:32
Got a sliced and a coke sandwich was good I'll try again if I'm out this way
douglas78@aol.com @ Longhorn Smokehouse, 2016-05-21 18:48:33
Couldn't find this place
douglas78@aol.com @ Table 6, 2016-05-21 18:28:51
More Buzz →

Review

October 8, 2013

It’s a long drive from Deep Ellum to Weatherford, but repeated pleas from the owner of this Baker’s Ribs west of Fort Worth had convinced me that they were doing something a little different than their forebearers in Dallas. The owners posted photos of hormone-free, antibiotic-free briskets they’re using from Creekstone, the pork rib photos looked good, and then there are the fried pies – so many fried pies.

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The Fried Pie Shoppe is located within this (and a few other) Baker’s Ribs locations. They make all of the pie dough fresh and fry up about two or three hundred a day. It’s getting to be fall so they had just added pumpkin to the mix. It wasn’t noon yet, so I started there. Even though it wasn’t hot from the fryer (presumably they are when they open at 7:00) the pie tasted lighter than I expected. It wasn’t greasy and there was just enough of the spiced filling. I needed a few more to take home and they travelled well. I also got some barbecue.

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As I was being served it was great to see them pull a chunk of pork off of a whole shoulder before commencing to chop. There’s no dry pre-chopped meat here. The generous serving was moist and smoky, and needed none of the sauce. I asked for fatty brisket slices and I got four thick ones. I’m not sure why they shaved off every bit of the crust before serving, but the meat was still tender and well cooked. The flavor was just flat without the boost of smoke and seasoning that was thrown out with the crust. I was puzzled why they’d think someone asking for “fatty brisket” would be offended by exterior bark and fat. Specify that you’d like the crusty pieces when you order, and the ownership assures me you’ll get it.

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The name of place is Baker’s Ribs, and they did well by the St. Louis cut ribs they’re serving. A bite of rib came away cleanly from the bone showing the perfect texture. A big boost of sugar and cayenne in the rub made for a sweet and spicy flavor that melded well with the smoke. These are some good ribs. I’m familiar with the dill potato salad, beans and slaw, so I went for scalloped potatoes and green beans. Both were better than average, but I’d choose the potato salad over either.

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Just as I was taking the rib photo, the owners walked up to my booth. They asked about the food, and I was honest. Brian quickly came back with some end-cut brisket. It was much improved, but I wish that’s what I’d been served initially because that’s what I have to base this review on. It wasn’t until I tried two other local barbecue joints that I knew how good that brisket was for the area. Crusty brisket or not, this joint near the interstate beats their Weatherford competition pretty easily, and they have those fried pies.

Comments

2 Comments

    Jimmy Estes says:

    Stopped in Weatherford for ribs on 8/15/15. The food was bad. The dill potato salad was spoiled. Greenbeans were cold as just came out of refrigerator. The ribs were so fat and greasy with absolutely no taste we could not eat them. Had one bite and chewed for 3 minutes and finally took it out of my mouth. The place was not clean and being run by a bunch of teenagers who didn’t seem to know what they were doing. The meat is concealed from the food line. Had we been able to see it we might not have ordered the ribs. The serving line and kitchen area are outdated. Even the toast on top of the ribs was not edible. Apparently brushed with old cooking oil instead of butter. One bite was enough. We were there about 6 PM. Not many customers. Now I know why. Travelling from Brownwood to McKinney. I can truthfully say I don’t remember ever having spent $25 for a meal and not been able to eat it. No point in taking it back as crew on duty didn’t appear to be able to handle it. We’ve eaten at Bakers Ribs in Dallas and found it to be good. The one in Weatherford needs to be closed.

    gary coen says:

    Eat here often and really like it. However on Monday, Oct. 19, 2025 the sauce was terrible. Did they change something?

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