mstewart39
Full Fledged Farker
I'm in Irving, TX today for work. Anyone know of any place around here I should go for BBQ?
Irving, TX BBQ?
- Thread starter mstewart39
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Tannhauser42
Full Fledged Farker
I like Hard Eight BBQ in Coppell.
SmokinJohn
Babbling Farker
If you're still there, you could go to Lockhart's in Plano.
mstewart39
Full Fledged Farker
So I went to Hard Eight. I have to say, it's the best atmosphere I could imagine. I loved the look, the smell, the concept, the line, the pits.
I got brisket, jalapeno sausage, a chicken jalapeno wrapped in bacon, and a couple sides.
My main thing I wanted was brisket because I always feel as if my brisket could use some improvement. But their flat was as dry as any of mine. Their point was great, and everything else was perfect and wonderful. But I expected their brisket flat to be better than mine.
Again, I loved the experience and almost went back when I left for the airport last night. Being from PA, I really don't get many great brisket places that I can compare mine to. I'm happier with my brisket flat than I was with theirs.
I got brisket, jalapeno sausage, a chicken jalapeno wrapped in bacon, and a couple sides.
My main thing I wanted was brisket because I always feel as if my brisket could use some improvement. But their flat was as dry as any of mine. Their point was great, and everything else was perfect and wonderful. But I expected their brisket flat to be better than mine.
Again, I loved the experience and almost went back when I left for the airport last night. Being from PA, I really don't get many great brisket places that I can compare mine to. I'm happier with my brisket flat than I was with theirs.
Turning out BBQ in volume is tough. Cooking 1-5 briskets in the back yard is one thing. Cooking 10x that, or more, along with ribs, sausage, chicken, and sides in similar quantities is tough. Their model is to serve the public all day, and not until it's gone. There is nothing wrong with that, just as there is nothing wrong with the idea of cooking to the limit of your capacity and it being gone, when it's gone. You likely had something that had been held a little long, or slices from a flat that was just dry. It happens.
If you get the chance again, and you aren't happy with something tell somebody. They will make it right. It's SOP there, according to someone I talked to with the company.
10+ years ago DFW really was a BBQ wasteland. There are a lot of great options now. Some are better values than others. Unless it's a Pilgrimage I still recommend Tex-Mex over BBQ though
If you get the chance again, and you aren't happy with something tell somebody. They will make it right. It's SOP there, according to someone I talked to with the company.
10+ years ago DFW really was a BBQ wasteland. There are a lot of great options now. Some are better values than others. Unless it's a Pilgrimage I still recommend Tex-Mex over BBQ though
mstewart39
Full Fledged Farker
Turning out BBQ in volume is tough. Cooking 1-5 briskets in the back yard is one thing. Cooking 10x that, or more, along with ribs, sausage, chicken, and sides in similar quantities is tough. Their model is to serve the public all day, and not until it's gone. There is nothing wrong with that, just as there is nothing wrong with the idea of cooking to the limit of your capacity and it being gone, when it's gone. You likely had something that had been held a little long, or slices from a flat that was just dry. It happens.
If you get the chance again, and you aren't happy with something tell somebody. They will make it right. It's SOP there, according to someone I talked to with the company.
10+ years ago DFW really was a BBQ wasteland. There are a lot of great options now. Some are better values than others. Unless it's a Pilgrimage I still recommend Tex-Mex over BBQ though
Don't get me wrong, I loved the experience. I almost went back on consecutive nights! Their point was very good. Their flat just wasn't what I pictured in my mind. I completely understand that when the parking lot is completely full and a bus shows up (which happened while I was there) you need to have mass quantities of BBQ.
I certainly know how hard it is to make brisket. I've been trying for years and I'm still not completely happy with my own brisket either. And I'm dedicating a full day to making sure everything is "perfect" for a single brisket.
jdtTX
Full Fledged Farker
Hard Eight is pretty generic. Neat place but their reputation brings business in for half-assed bbq. Kinda like Salt Lick.
markdtn
is one Smokin' Farker
I was in Dallas earlier in the week. Went to Hard 8 in Richardson. It was OK. The atmosphere was neat. It had the same tell-me-how-much-you-want style serving as the Lockhart places. I had brisket, ribs, and sausage. The sausage was good. The ribs were pretty good, but not a huge amount of flavor. The brisket (I asked for moist) was good and moist, but really had almost no flavor. I added sauce, but that just covered it up. I would go back if I was in the area, but would not make a special trip.
guero_gordo
is one Smokin' Farker
Had a great time at Hutchin's up in MdKinney, if you get up that way
When traveling Texas--Sausage and sides my Brethren-sausage and sides. Another tip. Attempt to locate the Texas Monthly honorable mentions.
And another plug for a "kiss of mesquite"
https://www.texasmonthly.com/bbq/hard-eight-bbq-2015/
And another mesquite reason yours doesn't taste like their's
https://www.texasmonthly.com/list/the-50-best-bbq-joints-in-the-world/hutchins-bbq/
And another plug for a "kiss of mesquite"
https://www.texasmonthly.com/bbq/hard-eight-bbq-2015/
And another mesquite reason yours doesn't taste like their's
https://www.texasmonthly.com/list/the-50-best-bbq-joints-in-the-world/hutchins-bbq/
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