A sixteen year odyssey across the backroads of America during the ultimate College Football roadtrip.

Tag: BBQ (Page 8 of 9)

Angelo’s BBQ

Despite your stereotypical impressions of Texas, and the widely circulated myth that good barbecue is omnipresent and available in every corner of the state, the Dallas Fort Worth Metroplex is actually a black hole for proper barbecue in Texas.

Of course there are a handful of “famed” institutions, such as Sonny Bryan’s, that you may find on television purported to be among the legends of Texas barbecue.The reality is that Sonny’s exists on undeserved reputation alone. The only BBQ tradition to be found within their walls is a daily serving of grayed meat virtually indistinguishable from highway roadkill.This makes the quest for decent BBQ in DFW a difficult challenge.

Fortunately, there is one serviceable option that can satisfy an appetite for properly smoked meat in DFW: Angelo’s BBQ in Fort Worth, Texas.Adding to the pressure, there was an out of town guest to impress.My friend Chip had flown all the way in from Massachusetts and his exacting standards demanded some of Texas’ finest barbecue.I knew Angelo’s could deliver.

I have long maintained that a good barometer for a great restaurant is the prevalence of domestic, full size pickup trucks in the parking lot.Simply put, if you take a gander across the parking lot and notice a convoy of Ford F-250’s, Chevy Silverado’s and Dodge Ram’s, you know you’re in for a good meal.Not surprisingly, Angelo’s parking lot closely resembles a truck dealership, and I almost felt ashamed swinging into the parking lot in a zippy red Infinity sedan.My anxiety was quickly relieved, however, by the enchanting smoke wafting through the front door, and the familiar greeting of assorted dead animals adorning the walls.

I’m no stranger to Angelo’s, so I promptly ordered up my usual hearty feast: the combo plate of ribs and brisket paired with a giant frozen schooner of Amber Bock lager.Chip marched in close behind, and like a seasoned BBQ veteran, ordered up the same power plate and tossed a wad of cash at the clerk (Angelo’s is a strictly cash enterprise).

As usual, the feed at Angelo’s was superb.The brisket was smoky and moist throughout with a nice blackened crust.The ribs are Angelo’s signature item, and following every visit I am amazed by their consistency.They are tender, well rendered throughout and have that telltale pinkish hue of smoked perfection.Finally, the frozen beer schooners at Angelo’s are an absolute essential.There are few things as enjoyable as sipping your suds out of a frosted mug speckled with flaky chunks of ice.Every bar should take note.

If you’re ever in the Dallas Fort Worth area, and searching for a solid representation of what Texas Barbecue has to offer, head on over to Angelo’s in Fort Worth.After loosening his belt a few notches in approval, I think our northern visitor Chip would agree.

In the past a few folks have asked me “how are the sides at Angelo’s”?My response is simple: who cares?It’s a BBQ joint; side dishes are a distraction at best.

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Penguin Ed’s BBQ

I’ll be the first to admit that I had my doubts when we first eased into the parking lot at Penguin Ed’s.Generally speaking, quality barbecue and strip mall locations tend to be mutually exclusive, and after the AQ Chicken debacle the night before, Fayetteville had me a bit gun shy.However, between Stephanies’ ringing endorsement of Penguin Ed’s, and the lack of virtually any other dining establishments open for business in Northwest Arkansas on a Sunday morning, we sauntered in with eager appetites.

Despite my initial reservations, we were pleasantly surprised to discover that Penguin Ed’s serves up some rather noteworthy swine.While their beef brisket is rather bland, and hardly worth mention, Penguin Ed’s absolutely knows their way around a hog. Half of my plate was graced with their pulled pork, which was tender, moist and well smoked throughout.But the true star came when I had the good fortune of stealing a few ribs off Mindy’s plate.These ribs were flat out some of the best I have ever tasted.They were cooked to perfection, noted by the beautiful pinkish hue inside, and had a richly colored, well developed crust that sealed in the uniform smoky tenderness. Penguin Ed’s ribs are one of those sublime food indulgences that combines flawlessly appetizing looks with an equal taste to match.

 

Finally, the home baked cookies at Penguin Ed’s were worth a note.It’s not often that you’ll hear me make mention of cookies at a hog sling, but these cookies are certainly worthy of that.We sampled the Double Chocolate Chip and Neiman Marcus cookies, and after making short work of those, promptly went back up for an M&M and Oatmeal raisin.These are good thick cookies with a nice hard crust, but scrumptiously moist and chewy on the inside.A good cookie is a subtle art, and Penguin Ed’s has it nailed, now if only they offered milk to go with them…..

In all, Penguin Ed’s more than compensated for our miss the night before, and would be highly endorsed if you find yourself in Fayetteville with a hankering for some pork done right.

http://www.penguineds.com/

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Smitty’s Market

No trip to the Austin or San Antonio areas is ever complete for me without a trip inside the storied walls of Smitty’s Market in Lockhart, Texas.It’s become a staple of my travels, and I simply refuse to return to Dallas without a trip to Smitty’s. If you are beginning to notice a pattern with a town called Lockhart, it’s quite intentional, as Lockhart is considered the BBQ capital of Texas, and home to two of the top three BBQ joints in the state.

View from the back entrance.

On any given day, Smitty’s is probably my favorite BBQ that I have been to.Interior walls of Smitty’s could be considered works of art by themselves, as decades of smoke have seasoned them with a layer of blackened char that leaves little doubt about the heritage and tradition contained within this storied meat market.Hallowed brick pits at Smitty’s command reverence, and stand as ancient monuments to the fading art of slow and simple cooking.The carving room itself carries a church like atmosphere where the only sounds penetrating the silence are the crackling embers of burning oak and the brusquely whispered orders of eager patrons.

I ordered up my usual pile of protein at Smitty’s with the three wiseman equally represented: brisket, sausage and ribs.As always the brisket was well penetrated with smoke throughout, and every morsel was melt in your mouth tender.The sausage was done perfectly and snapped with each flavorful bite.Now if only they would offer a Jalapeno sausage like Kreuz’s….The ribs are what truly shine at Smitty’s, however, as they are smoked perfectly throughout with a telltale pinkish hue and finished ever so subtly with a sweet glaze.In fact, the food on this day was so tasty we even sidled back into the smoke room for a second round…

Simply put, if you’re looking for a one of a kind combination of vintage atmosphere and truly world class barbecue in Texas, Smitty’s should be at the top of a very short list.

One final note: If you’re looking for one dead giveaway of a genuine barbecue joint, have a look out the back door.If you see a giant pile of hardwood like Smitty’s, you know you’re in the right place…

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Kreuz Control

Kreuz Market was our second stop on Saturday morning within a two hour span.After a quick sixty mile jaunt down to Lockhart from Taylor, we darkened their doorstep with the remnants of our Louis Mueller fare barely settled in our stomachs.It takes a pretty remarkable BBQ joint stir up my appetite for another spread within such a short time, but Kreuz Market is always up to the task.One quick whiff of the smoky aroma wafting through the cavernous interior and I was primed for my second full meal of the morning. There is a reason that this place is considered the #2 barbecue sling in Texas, and their food never disappoints.

This time we opted for the traditional three meats: brisket, pork ribs, and jalapeno sausage.On any given day the brisket and pork ribs at Kreuz are widely considered among the best that Texas has to offer, and this day was no different as the peppery rub was brought to life in every tenderly smoked morsel.The runaway winner at Kreuz, however, is their home made Jalapeno Sausage.This is simply the best sausage that you will find anywhere in Texas, and is the perfect combination of homemade snap, smoke and enough jalapeno kick to tickle the tongue.

Kreuz Market is cavernous inside, and though the building is relatively new, the Kreuz family has been in the BBQ game since 1900 and they have enough brick pits in here to feed an army.One of my favorite details about Kreuz Market are their rules posted on the wall before you enter the “meat room”.

For those of you unfamiliar with the nuances of traditional Texas cue’, to place your order at a place like Kreuz or Smitty’s, you first enter the smoke room where the pits are crackling away with open fires right before your eyes. Here you order your meat only, and it is pulled directly from the smoke pit, sliced in front of you according to your wishes, and placed on your plate (and by plate I mean rolled up in butcher paper which will function as your plate).You are also given all your silverware at this time (and by silverware I mean none, because you will be eating with your hands).All of your other decorations, aka side dishes, are then ordered at a separate counter inside the dining area.

Kreuz Market is considered among the best Texas has to offer for a reason, and it’s worth any detour to get yourself there.If you leave hungry, it’s your own fault.

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