Hey Texans

[pork]

I had bbq at Terry Blacks in Dallas. Probably the best I have had anywhere. The brisket and the ribs were top notch. Is there better bbq out there?

[Biker]

I had bbq at Terry Blacks in Dallas. Probably the best I have had anywhere. The brisket and the ribs were top notch. Is there better bbq out there?

No

[Biker]

And next time get the beef rib. Best anywhere

[pork]

I had bbq at Terry Blacks in Dallas. Probably the best I have had anywhere. The brisket and the ribs were top notch. Is there better bbq out there?

No

if there was i don't know if i could handle it. creamed corn is a 10 and peach cobbler was pretty awesome. we also got down on a beef rib. over pork rating is a 10/10

[pork]

And next time get the beef rib. Best anywhere

i think we got the last few they had. i am definitely going back. i will be back in dallas the week of sept 4th

[Animal]

I had bbq at Terry Blacks in Dallas. Probably the best I have had anywhere. The brisket and the ribs were top notch. Is there better bbq out there?

try Goldees in south fort worth

[Biker]

I had bbq at Terry Blacks in Dallas. Probably the best I have had anywhere. The brisket and the ribs were top notch. Is there better bbq out there?

No

if there was i don't know if i could handle it. creamed corn is a 10 and peach cobbler was pretty awesome. we also got down on a beef rib. over pork rating is a 10/10

Pecan Lodge, which is right down the street from TB, is also good. They're known primarily for their brisket

[Animal]

Cattle-ack BBQ in north dallas.

[pork]

we at at Loro...its sucked. i am told lockhart, cattleack and hard 8 are really good.

[Biker]

we at at Loro...its sucked. i am told lockhart, cattleack and hard 8 are really good.

Really? I like Loro

If you're looking for a steakhouse, Al Biernat's is the place to be. Great food, service, buzzy atmosphere, and is where many of the celebs that live here go.

[pork]

we at at Loro...its sucked. i am told lockhart, cattleack and hard 8 are really good.

Really? I like Loro

If you're looking for a steakhouse, Al Biernat's is the place to be. Great food, service, buzzy atmosphere, and is where many of the celebs that live here go.

i say it sucked because i thought we were having bbq...bot asian Fusion. it was good but not what we were expecting. ill have to add biernats to my list for next week.

[Ricrude]

Had Rudy's in San Antonio a few times...loved it.

[saltydog]

Any worth shipping to the northeast?

[Ricrude]

Any worth shipping to the northeast?

Any and all...

[Antknot]

Any worth shipping to the northeast?

Any and all...

What was the restaurant they had ribs shipped to in the MASH series?

[Ricrude]

Any worth shipping to the northeast?

Any and all...

What was the restaurant they had ribs shipped to in the MASH series?

Adam's??

[Antknot]

Any worth shipping to the northeast?

Any and all...

What was the restaurant they had ribs shipped to in the MASH series?

Adam's??

Apparently a real place called Adams ribs.




https://adamsribs.com/

[jsdspif]

According to my sister it would probably be my house.She was here from Dallas a couple months ago and I made her and my other sister some brisket. She called me later and said she'd put up the money to move me to Dallas and start a restaurant "best I've ever had" .Her and my brother in law also said the same thing about jerky I made them a few years back. "start a place in Dallas and make about a million bucks your first year". I don't really do anything special. The one thing with the brisket that worked good for me was along with some simple spices I also put a layer of applesauce on top.Really helps keep it moist and adds a good flavor,along with some fresh ground coffee beans and a little other this and that,then into the masterbuilt electric smoker for 12 hours or whatever. I have quite a few BBQ places near me,but the prices are just too expensive for me and I just don't think I'd think much of them.

[CentralTexasCrude]

I'll admit I know nothing about the DFW dining scene but when it comes to BBQ, aren't we talking about 2 different things. Isn't the place pork mentions like a high end restaurant? A place where a handful of chefs can and do give a lot of TLC to the limited amounts of meat they serve everyday. How can you compare that to 100 year old BBQ joints in place like Lockhart, Elgin, Taylor etc where the grills are fired up at 4:30 AM, the lines start forming around the corner of the building way before 11 and they don't have a closing time, it's just when they run out of food. Apples and oranges.

[Animal]

I'll admit I know nothing about the DFW dining scene but when it comes to BBQ, aren't we talking about 2 different things. Isn't the place pork mentions like a high end restaurant? A place where a handful of chefs can and do give a lot of TLC to the limited amounts of meat they serve everyday. How can you compare that to 100 year old BBQ joints in place like Lockhart, Elgin, Taylor etc where the grills are fired up at 4:30 AM, the lines start forming around the corner of the building way before 11 and they don't have a closing time, it's just when they run out of food. Apples and oranges.

texas bbq started as a way for the butchers to get rid of meat they didn't sell during the week. they put smokers out back and they would slow smoke the meat all day and sell it to get rid of it so they started the next week off with fresh cuts. they weren't equipped as a restaurant so there was no where to sit down and eat and they weren't working from a menu, so people just got whatever they had cooked.

personally, I still prefer the places that hold on to that style of cooking and serving. butcher paper table clothes, etc.

[stonedmegman]

According to my sister it would probably be my house.She was here from Dallas a couple months ago and I made her and my other sister some brisket. She called me later and said she'd put up the money to move me to Dallas and start a restaurant "best I've ever had" .Her and my brother in law also said the same thing about jerky I made them a few years back. "start a place in Dallas and make about a million bucks your first year". I don't really do anything special. The one thing with the brisket that worked good for me was along with some simple spices I also put a layer of applesauce on top.Really helps keep it moist and adds a good flavor,along with some fresh ground coffee beans and a little other this and that,then into the masterbuilt electric smoker for 12 hours or whatever. I have quite a few BBQ places near me,but the prices are just too expensive for me and I just don't think I'd think much of them.

I make my own jerky.

When I worked precision metal I was selling it at work. Had 6 dehydrators running around the clock and couldn't make it fast enough.

[CentralTexasCrude]

I'll admit I know nothing about the DFW dining scene but when it comes to BBQ, aren't we talking about 2 different things. Isn't the place pork mentions like a high end restaurant? A place where a handful of chefs can and do give a lot of TLC to the limited amounts of meat they serve everyday. How can you compare that to 100 year old BBQ joints in place like Lockhart, Elgin, Taylor etc where the grills are fired up at 4:30 AM, the lines start forming around the corner of the building way before 11 and they don't have a closing time, it's just when they run out of food. Apples and oranges.

texas bbq started as a way for the butchers to get rid of meat they didn't sell during the week. they put smokers out back and they would slow smoke the meat all day and sell it to get rid of it so they started the next week off with fresh cuts. they weren't equipped as a restaurant so there was no where to sit down and eat and they weren't working from a menu, so people just got whatever they had cooked.

personally, I still prefer the places that hold on to that style of cooking and serving. butcher paper table clothes, etc.

Agree

[pork]

I'll admit I know nothing about the DFW dining scene but when it comes to BBQ, aren't we talking about 2 different things. Isn't the place pork mentions like a high end restaurant? A place where a handful of chefs can and do give a lot of TLC to the limited amounts of meat they serve everyday. How can you compare that to 100 year old BBQ joints in place like Lockhart, Elgin, Taylor etc where the grills are fired up at 4:30 AM, the lines start forming around the corner of the building way before 11 and they don't have a closing time, it's just when they run out of food. Apples and oranges.

i am in dallas next week. i will try and check out the recommendations that are in this thread. i will eat and rate them as i go

[Biker]

I'll admit I know nothing about the DFW dining scene

Should’ve stopped right there

[WarmBidetWater]

Yes.