Reviews

Black’s Barbecue

This was the morning where instead of discovering another great barbecue joint in Texas, Smokemaster1 and I were taking my friend Rob to the heart of barbecue country to find out what all the fuss was about. A stop at Chisholm Trail for excellent sausage and brisket but no ribs was followed by a less-than-stellar trip to Smitty’s. I was thinking to myself that Rob may now be questioning the Lockhart fuss altogether. That is…

Smitty’s Market

Smitty’s is just too good to dock it a star based on one mediocre visit, but this last one wasn’t up to the level I’m used to at Smitty’s. [After some poignant review of the last few visits, I must reconsider the high rating of five stars. Of four visits, three have been mediocre, including the last two. This is not a streak worthy of such a high rating.] While the sausage was well smoked…

Franklin Barbecue

Just before the Texas Monthly Barbecue Festival, I met up with John Morthland at Franklin Barbecue to talk barbecue and get some breakfast. I knew I’d be stuffing myself silly in an hour or so, but I can’t rightly pass a chance to get some of Aaron Franklin’s brisket when I’m mere minutes away. A line had already formed fifteen minutes before opening on Sunday morning, but the line moved quickly once the gate was slid open. With…

Opie’s Barbeque

GUEST CONTRIBUTOR: Here’s the winning entry for the Texas Monthly BBQ Festival ticket giveaway. Jacob Reach offers this great review of Opie’s. The nice thing about making a BBQ trip with a lot of friends is that everyone will end up ordering something different, and with bartering you can eventually get a good taste of everything. This worked especially well for my latest trip to Opie’s Barbeque in Spicewood for the Labor Day Holiday. 6…

Bartley’s Bar-B-Q

I needed to go back to Bartley’s in Grapevine to clear up a misunderstanding. In my D Magazine article on the Best BBQ in DFW, I stated that Bartley’s used oak in their smokers, but a few commenters noted that they use hickory. I had to get it from the horse’s mouth, so after a cancelled flight at DFW led to a bowl of red at Tolbert’s, I stopped in at Bartley’s for some meat…

Hutchins BBQ

Update: This joint has recovered from their fire and are now open for business. Being able to see your meat being chopped, sliced, and portioned can really improve your meal if you know what to ask for. After ordering up a three-meat combo of ribs, sausage, and sliced brisket at Hutchins, I noticed the knife man grabbing for a dried-out hunk of lean brisket from the flat. I kindly asked for some fatty brisket instead that…

1 31 32 33 34 35 46