Longoria’s BBQ

100 Christopher Dr.
Fort Worth, TX 76140

Phone: 817-568-9494
Hours: Mon–Fri 10:30–6, Sat 10:30–4
Website: www.longoriasbbq.com/
Twitter: @LongoriasBBQ1

Opened 1995
Pitmaster David Longoria (since 2002)
Method Post oak and a little pecan; indirect-heat pit
Pro Tip The beef jerky–made with brisket and cured in the pit–is an excellent gift, if you don't eat it all on your way home.

TMBBQ Rating: 4

Texas Monthly BBQ Top 50

More Reviews

June 22, 2009

After sampling some Longoria’s chopped beef and delectable brisket sausage at the Rahr Brewery tour, I knew I needed to get back soon. Besides, I was already out of the beef jerky that I picked up at the tour which is the best I’ve ever tasted (in addition to being a BBQ connoisseur, I’m also a jerky fanatic . . . bacon freak too). After a quick stop at Hickory Stick down the street, my…

TMBBQ Buzz

Comments from our joint finder app.
pretty darn good
rgv @ Longoria’s BBQ, 2014-04-17 13:51:33
Brisket and sausage tacos fandamntastic !
doug_wallace @ Longoria’s BBQ, 2014-04-01 14:04:03
Pound of sausage and a cheeseburger which is a smoked brisket burger lots of pepper great folks and food here
doug_wallace @ Longoria’s BBQ, 2014-03-15 14:09:47
Had a cheeseburger and split a pound of sausage fantastic
doug_wallace @ Longoria’s BBQ, 2013-12-31 12:38:36
A pound of sausage for the table and cheeseburgers love this place !
doug_wallace @ Longoria’s BBQ, 2013-11-05 17:38:46
Cheeseburger fries beans and a pound of sausage for the table great lunch !
doug_wallace @ Longoria’s BBQ, 2013-10-19 14:46:44
Half pound sausage and a cheeseburger freakin awesome
doug_wallace @ Longoria’s BBQ, 2013-09-28 14:20:17
Brisket infused everything!
Tyler Russell @ Longoria’s BBQ, 2013-09-23 11:26:58
More Buzz →

Review

FC_LongoriaExterior

May 15, 2013

In 1975 a Bell Helicopter employee named Fidencio “Fred” Longoria began making his own sausage in his kitchen at home. He wanted to create links as good as those he remembered eating in Gonzales as a child. In 1990, after years of tinkering, he finally solidified his recipe for sausage made of coarsely ground brisket that’s smoked for hours over oak. With that recipe as his secret weapon, he opened Longoria’s. It’s no wonder Fred’s son David, who now runs the restaurant—a corrugated-metal shack with tables on the porch and a drive-through window in what was once Everman, now part of Fort Worth—refused the chance to be on Guy Fieri’s Diners, Drive-Ins, and Dives when he learned he’d have to divulge his father’s prized formula (we know it involves a filling of 100 percent ground brisket and a mouthwatering blend of spices). They happily give away free samples of this signature item at the counter, though, as you mull over their other menu choices, which include brisket burgers. So what about the brisket itself? We found it to be a tad dry but infused with a palate-pleasing smokiness. The massive pork ribs, on the other hand, were juicy and flavorful, had just the right amount of char, and threatened to break our plastic plate—also laden with slaw and green beans. If we’d been able to eat a bite more, we’d also have ordered the homemade tamales and chorizo. 

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