Dallas, TX BBQ
 

In flight right now on Delta returning from my brothers wedding in
Dallas, TX.

Made it to Fort Worth 'Stockyards' to eat at Coopers BBQ, had goat,
brisket, sausage and pork loin. It was all good. The sauce they have,
to me, was like a mop, watery in viscosity, very mild flavor.

Also took out Q from Dickies, but I only had spare ribs, the rib meat
was mild flavored and didn't seem cook with wood, not saying it wasn't
but seemed so. Their sauce was more like a mild tomatoe based sauce
and not watery.

Dallas, TX BBQ
 

"piedmont" > wrote in message
...
> In flight right now on Delta returning from my brothers wedding in
> Dallas, TX.
>
> Made it to Fort Worth 'Stockyards' to eat at Coopers BBQ, had goat,
> brisket, sausage and pork loin. It was all good. The sauce they have,
> to me, was like a mop, watery in viscosity, very mild flavor.
>
> Also took out Q from Dickies, but I only had spare ribs, the rib meat
> was mild flavored and didn't seem cook with wood, not saying it wasn't
> but seemed so. Their sauce was more like a mild tomatoe based sauce
> and not watery.

I am going to reveal a Texas secret here and hope I don't get
disenfranchised or loose my Texas citizenship.

All the people in Dallas, Ft. Worth, Houston, San Antonio, Brownsville and
all the Rio Grande Valley, San Angelo, El Paso, Elgin, Abilene, Lubbock,
Amarillo, and most every place else in Texas come to Austin for BARBECUE.
It is the best, I think every barbecue place in Austin copied my recipes.
(Except for my chicken which ain't all that great).

So, I understand your frustration in trying to find real barbecue in Ft
Worth and Dallas.

Bob-tx

Dallas, TX BBQ
 

On 2-Jan-2011, piedmont > wrote:

> n flight right now on Delta returning from my brothers wedding in
> Dallas, TX.
>
> Made it to Fort Worth 'Stockyards' to eat at Coopers BBQ, had goat,
> brisket, sausage and pork loin. It was all good. The sauce they have,
> to me, was like a mop, watery in viscosity, very mild flavor.
>
> Also took out Q from Dickies, but I only had spare ribs, the rib meat
> was mild flavored and didn't seem cook with wood, not saying it wasn't
> but seemed so. Their sauce was more like a mild tomatoe based sauce
> and not watery.

Nice to hear from you Mike. You caught me in the middle of a smoker
run. There are two butts and two rack of spares out there in the pit
as I write this. The ribs will be done in a half hour or so, (maybe). I
expect about 4 hours and it's been 3.5 already. Nothing special about
this run except I'm not using Bayou Blast for rub this time. They went
in with just S&P+Garlic.. We'll see what we'll see when it all comes
out.

--
Brick(Youth is wasted on young people)

Dallas, TX BBQ
 

On 1/2/2011 6:50 PM, wrote:
> On 2-Jan-2011, > wrote:
>
>> n flight right now on Delta returning from my brothers wedding in
>> Dallas, TX.
>>
>> Made it to Fort Worth 'Stockyards' to eat at Coopers BBQ, had goat,
>> brisket, sausage and pork loin. It was all good. The sauce they have,
>> to me, was like a mop, watery in viscosity, very mild flavor.
>>
>> Also took out Q from Dickies, but I only had spare ribs, the rib meat
>> was mild flavored and didn't seem cook with wood, not saying it wasn't
>> but seemed so. Their sauce was more like a mild tomatoe based sauce
>> and not watery.
>
> Nice to hear from you Mike. You caught me in the middle of a smoker
> run. There are two butts and two rack of spares out there in the pit
> as I write this. The ribs will be done in a half hour or so, (maybe). I
> expect about 4 hours and it's been 3.5 already. Nothing special about
> this run except I'm not using Bayou Blast for rub this time. They went
> in with just S&P+Garlic.. We'll see what we'll see when it all comes
> out.
>

Hi Howard,

Sounds like your making some good q there. I have a turkey waiting for
me to soak in TFM's brine, and after that I really need to replenish my
pastrami supply!

I've been really busy of late, started a new job 3 weeks ago and then
the 4 day trip to Dallas. It was great to be able to make it for my
brothers first wedding as well as try out some Texas Q. All of the Q I
had was good, wish I had more time there. I think Coopers cooked with
wood. They had wood cookers sitting along the side of the building as
well as what looked like burn down pits to burn logs down to coals.

Happy Q'n!
Mike

Dallas, TX BBQ
 

On 1/2/2011 6:50 PM, wrote:
> On 2-Jan-2011, > wrote:
>
>> n flight right now on Delta returning from my brothers wedding in
>> Dallas, TX.
>>
>> Made it to Fort Worth 'Stockyards' to eat at Coopers BBQ, had goat,
>> brisket, sausage and pork loin. It was all good. The sauce they have,
>> to me, was like a mop, watery in viscosity, very mild flavor.
>>
>> Also took out Q from Dickies, but I only had spare ribs, the rib meat
>> was mild flavored and didn't seem cook with wood, not saying it wasn't
>> but seemed so. Their sauce was more like a mild tomatoe based sauce
>> and not watery.
>
> Nice to hear from you Mike. You caught me in the middle of a smoker
> run. There are two butts and two rack of spares out there in the pit
> as I write this. The ribs will be done in a half hour or so, (maybe). I
> expect about 4 hours and it's been 3.5 already. Nothing special about
> this run except I'm not using Bayou Blast for rub this time. They went
> in with just S&P+Garlic.. We'll see what we'll see when it all comes
> out.
>

Hi Howard,

Sounds like your making some good q there. I have a turkey waiting for
me to soak in TFM's brine, and after that I really need to replenish my
pastrami supply!

I've been really busy of late, started a new job 3 weeks ago and then
the 4 day trip to Dallas. It was great to be able to make it for my
brothers first wedding as well as try out some Texas Q. All of the Q I
had was good, wish I had more time there. I think Coopers cooked with
wood. They had wood cookers sitting along the side of the building as
well as what looked like burn down pits to burn logs down to coals.

Happy Q'n!
Mike

Dallas, TX BBQ
 

On 4-Jan-2011, "Michael (piedmont)" > wrote:

> On 1/2/2011 6:50 PM, wrote:

.. . .

>
> Hi Howard,
>
> Sounds like your making some good q there. I have a turkey waiting for
> me to soak in TFM's brine, and after that I really need to replenish my
> pastrami supply!
>

.. . .

Mike, If you haven't seen it already, check out a book entitled
"Charcuterie" by Michael Ruhlman and Brian Polcyn. I just snagged
a copy from the library and it's quite an eye opener. It's not that it
presents so much that's new, it's more the demystifying effect that
it has. I came away with the feeling of, "cheez, why have I been
making this so hard"?

Sounds like you're getting a good start on the new year. Best regards
--
Brick(Youth is wasted on young people)

Dallas, TX BBQ
 

"Michael (piedmont)" wrote:
>
> It was great to be able to make it for my
> brothers first wedding...

Er, I hope that isn't a prediction...

Dallas, TX BBQ
 

"Bob-tx" <No Spam no contact> wrote in
:

>
>
> "piedmont" > wrote in message
> news:379e034d-1e91-45f5-bec0-
..
> .
>> In flight right now on Delta returning from my brothers wedding in
>> Dallas, TX.
>>
>> Made it to Fort Worth 'Stockyards' to eat at Coopers BBQ, had goat,
>> brisket, sausage and pork loin. It was all good. The sauce they have,
>> to me, was like a mop, watery in viscosity, very mild flavor.
>>
>> Also took out Q from Dickies, but I only had spare ribs, the rib meat
>> was mild flavored and didn't seem cook with wood, not saying it
>> wasn't but seemed so. Their sauce was more like a mild tomatoe based
>> sauce and not watery.
>
> I am going to reveal a Texas secret here and hope I don't get
> disenfranchised or loose my Texas citizenship.
>
> All the people in Dallas, Ft. Worth, Houston, San Antonio, Brownsville
> and all the Rio Grande Valley, San Angelo, El Paso, Elgin, Abilene,
> Lubbock, Amarillo, and most every place else in Texas come to Austin
> for BARBECUE. It is the best, I think every barbecue place in Austin
> copied my recipes. (Except for my chicken which ain't all that great).
>
> So, I understand your frustration in trying to find real barbecue in
> Ft Worth and Dallas.
>
> Bob-tx
>

nahhh I like Angelos and Railhead here in Ft Worth. Not that I'd
mind the drive down to Austin.. I've never tried coopers ( makes a
note) but dickeys n risky's didn't do anything for me either

Best BBQ I have is at big racks BBQ by dfw airport. Granted, im friends with the owner but the brisket is awesome.

Dallas, TX BBQ
 

In ,
piedmont > spewed forth:
> In flight right now on Delta returning from my brothers wedding in
> Dallas, TX.
>
> Made it to Fort Worth 'Stockyards' to eat at Coopers BBQ, had goat,
> brisket, sausage and pork loin. It was all good. The sauce they have,
> to me, was like a mop, watery in viscosity, very mild flavor.
>
> Also took out Q from Dickies, but I only had spare ribs, the rib meat
> was mild flavored and didn't seem cook with wood, not saying it wasn't
> but seemed so. Their sauce was more like a mild tomatoe based sauce
> and not watery.

Condolences on eating at Dickies as CH said, Angelos and The Railhead are
good, but for Dallas try Mike Anderson near Parkland on Harry Hines or
venture to south or west Dallas for better choices. There's not much to
choose from north of downtown that's worth talking about. There's a Rudy's
in Frisco, but I find it really hit and miss. Red Hot and Blue...yuk,
Springcreek...yuk,yuk. Sammys in Uptown on Leonard is okay

Dallas, TX BBQ
 

In ,
Dallas BBQ > spewed forth:
> piedmont;1567249 Wrote:
>> In flight right now on Delta returning from my brothers wedding in
>> Dallas, TX.
>>
>> Made it to Fort Worth 'Stockyards' to eat at Coopers BBQ, had goat,
>> brisket, sausage and pork loin. It was all good. The sauce they have,
>> to me, was like a mop, watery in viscosity, very mild flavor.
>>
>> Also took out Q from Dickies, but I only had spare ribs, the rib meat
>> was mild flavored and didn't seem cook with wood, not saying it
>> wasn't but seemed so. Their sauce was more like a mild tomatoe based
>> sauce and not watery.
>
>
> Best BBQ I have is at big racks BBQ by dfw airport. Granted, im
> friends with the owner but the brisket is awesome.

da airport is purty big, can ya be more specific

Dallas, TX BBQ
 

On 14-Jan-2011, "ChairMan" > wrote:

> In ,
> Dallas BBQ > spewed forth:
> > piedmont;1567249 Wrote:
> >> In flight right now on Delta returning from my brothers wedding in
> >> Dallas, TX.
> >>
> >> Made it to Fort Worth 'Stockyards' to eat at Coopers BBQ, had goat,
> >> brisket, sausage and pork loin. It was all good. The sauce they have,
> >> to me, was like a mop, watery in viscosity, very mild flavor.
> >>
> >> Also took out Q from Dickies, but I only had spare ribs, the rib meat
> >> was mild flavored and didn't seem cook with wood, not saying it
> >> wasn't but seemed so. Their sauce was more like a mild tomatoe based
> >> sauce and not watery.
> >
> >
> > Best BBQ I have is at big racks BBQ by dfw airport. Granted, im
> > friends with the owner but the brisket is awesome.
>
> da airport is purty big, can ya be more specific

1720 Texas 26
Grapevine, TX 76051

About three miles north of the airport.

--
Brick(Youth is wasted on young people)

Dallas, TX BBQ
 

In ter.com,
> spewed forth:
> On 14-Jan-2011, "ChairMan" > wrote:
>
>> In ,
>> Dallas BBQ > spewed forth:
>>> piedmont;1567249 Wrote:
>>>> In flight right now on Delta returning from my brothers wedding in
>>>> Dallas, TX.
>>>>
>>>> Made it to Fort Worth 'Stockyards' to eat at Coopers BBQ, had goat,
>>>> brisket, sausage and pork loin. It was all good. The sauce they
>>>> have, to me, was like a mop, watery in viscosity, very mild flavor.
>>>>
>>>> Also took out Q from Dickies, but I only had spare ribs, the rib
>>>> meat was mild flavored and didn't seem cook with wood, not saying
>>>> it wasn't but seemed so. Their sauce was more like a mild tomatoe
>>>> based sauce and not watery.
>>>
>>>
>>> Best BBQ I have is at big racks BBQ by dfw airport. Granted, im
>>> friends with the owner but the brisket is awesome.
>>
>> da airport is purty big, can ya be more specific
>
> 1720 Texas 26
> Grapevine, TX 76051
>
> About three miles north of the airport.

thanks brick,that's right near Bass pro Shops at the north end where I
usually come into the airport.
google earth shows it to be a Whataburger at that address, but I'm sure
it's close. maybe the Coulters BBQ is now Big Racks just up half a block

Dallas, TX BBQ
 

On 15-Jan-2011, "ChairMan" > wrote:

> In ter.com,
> > spewed forth:
> > On 14-Jan-2011, "ChairMan" > wrote:
> >
> >> In ,
> >> Dallas BBQ > spewed forth:
> >>> piedmont;1567249 Wrote:
> >>>> In flight right now on Delta returning from my brothers wedding in
> >>>> Dallas, TX.
> >>>>
> >>>> Made it to Fort Worth 'Stockyards' to eat at Coopers BBQ, had goat,
> >>>> brisket, sausage and pork loin. It was all good. The sauce they
> >>>> have, to me, was like a mop, watery in viscosity, very mild flavor.
> >>>>
> >>>> Also took out Q from Dickies, but I only had spare ribs, the rib
> >>>> meat was mild flavored and didn't seem cook with wood, not saying
> >>>> it wasn't but seemed so. Their sauce was more like a mild tomatoe
> >>>> based sauce and not watery.
> >>>
> >>>
> >>> Best BBQ I have is at big racks BBQ by dfw airport. Granted, im
> >>> friends with the owner but the brisket is awesome.
> >>
> >> da airport is purty big, can ya be more specific
> >
> > 1720 Texas 26
> > Grapevine, TX 76051
> >
> > About three miles north of the airport.
>
> thanks brick,that's right near Bass pro Shops at the north end where I
> usually come into the airport.
> google earth shows it to be a Whataburger at that address, but I'm sure
> it's close. maybe the Coulters BBQ is now Big Racks just up half a block

http://www.bigracksbbq.com/contact.html

--
Brick(Youth is wasted on young people)

Dallas, TX BBQ
 

In ster.com,
> spewed forth:
> On 15-Jan-2011, "ChairMan" > wrote:
>
>> In ter.com,
>> > spewed
>> forth:
>>> On 14-Jan-2011, "ChairMan" > wrote:
>>>
>>>> In ,
>>>> Dallas BBQ > spewed forth:
>>>>> piedmont;1567249 Wrote:
>>>>>> In flight right now on Delta returning from my brothers wedding
>>>>>> in Dallas, TX.
>>>>>>
>>>>>> Made it to Fort Worth 'Stockyards' to eat at Coopers BBQ, had
>>>>>> goat, brisket, sausage and pork loin. It was all good. The sauce
>>>>>> they have, to me, was like a mop, watery in viscosity, very mild
>>>>>> flavor.
>>>>>>
>>>>>> Also took out Q from Dickies, but I only had spare ribs, the rib
>>>>>> meat was mild flavored and didn't seem cook with wood, not saying
>>>>>> it wasn't but seemed so. Their sauce was more like a mild tomatoe
>>>>>> based sauce and not watery.
>>>>>
>>>>>
>>>>> Best BBQ I have is at big racks BBQ by dfw airport. Granted, im
>>>>> friends with the owner but the brisket is awesome.
>>>>
>>>> da airport is purty big, can ya be more specific
>>>
>>> 1720 Texas 26
>>> Grapevine, TX 76051
>>>
>>> About three miles north of the airport.
>>
>> thanks brick,that's right near Bass pro Shops at the north end where
>> I usually come into the airport.
>> google earth shows it to be a Whataburger at that address, but I'm
>> sure it's close. maybe the Coulters BBQ is now Big Racks just up
>> half a block
>
> http://www.bigracksbbq.com/contact.html

well, on second thought it looks more like a hooters for Q, which is not a
real good sign.
There's a bone daddys closer, if I want T&A with my Q<g>