Fort Worth - Went to another wanna be bbq restaurant in TX

BriGreentea

Went to another wanna be bbq restaurant in Texas that was far from it. Again, another place that tasted decent but no flavor, no smoke flavor, no bbq flavor....no nothing. So I'm curious....what does most of these places cook with? Ovens? I don't get it. I actually saw a place around here driving by in the corner that was a bbq restaurant and actually saw in the back a patio type area that had real smokers because I could see them. I know having these type of cookers in a kitchen would require seriously good ventilation so monoxide doesn't seep into the whole place but still.
I mean, this place I wanted to try is always in a local add in Fort Worth and first of all they lied...they did not have brisket which is fine because I could kick thier arss with mine but said they had all these awards. Then to find out they only serve brisket from "time to time". So whatever and whoever said Railhead is good I'm seriously judging what you really like.

So I tried a chopped beef sandwhich. Actually, I've never heard of such a thing. Besides the obvious, what is "chopped beef" and what cut of meat is used to do this and what is the process? Whatever it was it was tender I will give them that but again no flavor or spices and most of all no smoke.
There is one independant place called Big Barn in North Richland Hills, TX which I mentioned has real pits and talked to a guy I know that has been there and says is great. I also always wanted to try this chain bbq place called Red Hot and Blue. Which has draft beer and not just Coors light which is a plus in my book.
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Jarhead · Posted: Tue Feb 22 11 10:03 pm Post subject:

Like KAM said, great flavor. Most clods run ~20# each. I cut them into quarters of ~5# and smoke at 225-250 til 195 internal temp. Foil, rest, pull and rough chop. Toss with sauce and serve. Ya don't know what you're missin'.
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BriGreentea · Posted: Wed Feb 23 11 12:57 am Post subject:

So it's just chuck roast smoked to a high temp? It was good...but as I said had no flavor. So that's odd...it looked like pulled pork but tasted like beef which is great because I'm not a huge fan of pulled pork.
I have to try this on my UDS! Thanks for the info.
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ckone · Posted: Wed Feb 23 11 3:39 am Post subject:

Another take on chopped beef: You take the brisket that did not sell yesterday, and heat it up in some sauce and there you have it.
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Punky · Posted: Fri Feb 25 11 4:40 pm Post subject:

We were in Fort Worth this past weekend to see our new grandson and tried a couple bbq restaurants there. We went to the Sonny Bryants located in a strip mall north on Interstate 35W, close to Cabelas. It was OK, brisket and ribs were decent wife had chopped chicken sand which wasn't very good at all. Onion rings looked huge and aweseom, but actually didn't have much flavor. Nice atmoshpere and condiment bar. I think their original location is in Dallas somewhere, have heard that it is better. Then we went to Angelo's on White Settlement road. Very good Q', old school Texas style. Walk up to the counter and tell them what you want, they cut it for you right there and away you go. Basic sides and drinks, rustic atmosphere with lots of animal mounts and Texas decor. We had the brisket, turkey breast, and both types of sausage, I thought they were all very good. Both places had classic thinner Texas style sauce, basic but good. I would be a regular at Angelo's if I lived there.
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Basset Hound · BBQ Fan Joined: 12 Feb 2009 Posts: 213 Location: D/FW

I feel your pain on BBQ in Ft. Worth. When I have out of town guests they always want to eat Tex-Mex and bbq. Tex-Mex is easy but BBQ is another story. We like Wood Creek in Springtown and the owners son opened a location next to Ridgmar mall in Ft. Worth. (On a side note, the Pho place next door is pretty good.) We have not been to that location but the location in Springtown has pretty good brisket. We have tried Up In Smoke in Keller and walked away thinking it was just ok. Far from great but a very neat ambiance. I seem to end up taking people to Risky's, ordering the smoked baloney and cheese app, and wishing for something better.

I am surprised you haven't seen chopped beef on the menu of restaurants. I thought that was a staple here as a way to use up the points from briskets.

B.H.
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Harry Nutczak · Posted: Mon Feb 28 11 6:19 am Post subject:

Wreckless

edub · Posted: Wed Mar 02 11 6:08 pm Post subject:

Judging by your title I have tough time believing this is not schtick or some kinda level, or you're new to Texas. Saying you've never heard of a chopped beef sandwich leads me to believe you are new to the area. It is the eqivalent of the pulled pork sandwich in other BBQ regions.

You are right however about the lack of good or even decent Q in dfw, and yes most are chains and use commercial gas powered ovens with smoke flavor. Texas BBQ does not get it's reputation from north Texas, it comes from central Texas, so for the most part you are sol on north Texas and should rely on your own BBQ.

Red hot & blue is Memphis style BBQ so you may like it.

The closest thing I've found to good "Texas style BBQ" in dfw is, oh wait I haven't in 38 years, I head south for good q.

Wreckless · Posted: Wed Mar 02 11 11:03 pm Post subject:

ckone · Posted: Thu Mar 03 11 1:10 am Post subject:

halftimer · Posted: Thu Mar 03 11 4:47 pm Post subject:

breakfast taco lady shows up at my place on irving blvd around 9-930 haven't got sick yet and don't have as many stray dogs and cats around anymore

feldon30 · Posted: Fri Mar 04 11 9:51 am Post subject:

Breakfast Tacos are prevalent in Houston. Just sayin'.

By the way, the flour tortillas here are so bad I taught myself how to make them. Flour, pork lard, salt, baking powder, and hot water. They are to die for. We made 35 of them last night along with grilled chicken fajitas. Never mind it's about 3 degrees outside. Wink

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Wreckless · Posted: Fri Mar 04 11 11:46 pm Post subject:

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Bark · Newbie Joined: 15 Sep 2010 Posts: 28 Location: Dallas, TX

If you want BBQ in Tarrant County, head to North Main BBQ in Euless. They are only open Friday to Sunday but it is great. $12 for AYCE. Really nice smoke flavor and a great rub.

Railhead is not very good for me either. Still looking for good FTW que.
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Shotgun Petes · Posted: Sun Apr 10 11 4:44 am Post subject:

I had food at Red Hot & Blue in Joplin MO once. It was good from what I remember, but what REALLY stands out in my memory is thier Red Beans & Rice dish! I know that's not BBQ, but wow it was sooo good! I was raised on the Gulf Coast and Red Beans & Rice is a very popular dish down there.
If you go to Red Hot & Blue get some BBQ, but you MUST have the red beans & rice if they still have it on thier menu!
Pour a few drops of Tobasco sauce on it, grab a beer and eat! Wink

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SoTexSkinny · Newbie Joined: 25 Mar 2011 Posts: 30 Location: Helotes, TX

Pinkelephant · Posted: Sun Jun 19 11 5:02 am Post subject:

in the 80's, we had a saying in Houston about Dallas/Fort Worth. It's a good place to get to Texas from but your not quite there yet...
Laughing

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