Where to Get Some Good Barbecue
WE SAY: We locals look at Dickey’s the same way we look at El Fenix. Like: “Yes, okay, that’s fine. But …” If you’re looking for something not quite as mass-produced, we’d point you elsewhere. A few months back, local professor of barbecue Daniel Vaughn ranked for D Magazine the 16 best smokers of meat in North Texas after eating in more than 130 of them. We’ll again defer to him. If you’re out Fort Worth way, you’re lucky. The No. 1 barbecue place in North Texas, according to Vaughn, is Off the Bone BBQ. Vaughn says of the rehabbed Dairy Queen run by Marilyn and Eddie Brown: “Eddie is a consistent and congenial pit master. Briskets are slow smoked for up to 20 hours, which is evidenced by their thick, black crust and deep red smoke ring. Ribs have a substantial crust, which imparts a robust smokiness to every bite.” The highest-ranking joint with a Dallas address, at No. 9, is Smokey John’s Bar-B-Que and Home Cooking. Vaughn says: “A gas-fired smoker is usually the first sign that you’re in for some substandard barbecue, but not so here. They have found the right balance between ease of use and authentic smoke flavor, and they have a dedicated following to prove it. In addition to standard hot links, pork, and garlic sausages, they also offer a homemade all-beef sausage that has a spicy kick from black and red pepper and a great snap to the casing.” For all 16 barbecue joints in North Texas, plug d-m.ag/fJKUJ5 in your brower.
