Bout Time Texas Got A Good BBQ Restaurant

:laugh: I cannot wait to see where this goes!!!

Never heard of it. Is it good? Typical chain? Terrible?

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Wowww their 16th location too! I used to work about 10 minutes from their original location in Olivette when they first opened. My coworker told us we had to try this crazy new BBQ place...and wow. I was totally blown away. I love all the creative things they do.

https://instagram.com/sugarfiresmokehouse?igshid=1uj0p95bcyphp

Pop up just wants $4 a month from me.

I used to Sugarfire all the time, but Salt & Smoke is my go-to Q these days. Good for these guys though, they deserve the success. But I have to wonder, is this how a restaurant transitions from independent, agile & interesting to lumbering corporate beast, losing its charm in the process?

The Metromess (DFW Metroplex) is a hotbed of BBQ moving in, trailers going brick and mortar etc etc. Dallas Eater And Texas Monthly are chronicling this migration. Several of the TM Top 50 are located in DFW. I follow some on Instagram. Mainly studying the food photography.I enjoy lines shadows and angle photos. Lately several have had posts “no line come eat”. Quite a few are supplementing their business models with Food trucks, Breakfast Burrito trucks, meat markets, private dinners, pit building etc etc.

“No lines come eat”

Tough gig

Always like Sugarfire

Eating for lunch right now! Pretty good food. The Mac Daddy is what I am chowin on...:clap2:

Is there one in Austin? (See "Austin in January" post in brethren road trips)

I share the same thoughts, tacton. Is the Q at the Sugarfires in IN, KY, or CO, where the Chef and Pitmaster are not there in person regularly, as good as at the original location? Or even the locations far out in the St.L burbs, like Washington, Farmington, etc? Makes me think of places like Dickey's. You'd think they had to be good somewhere sometime to be successful enough to get as big as they are, but when I had it here....it was kind of underwhelming. Incidentally, I had Dickey's here in StL when what is now the original Sugarfire location used to be a Dickey's. I digress...

Yeah I'm a fan of Salt & Smoke too. Been there a few times now. While we're on the topic of StL Q...if any of you St. Louis guys haven't been to Beast Butcher & Block yet, you need to go. Holy cow it is sooo good. All the meat is just awesome, but the SRF Wagyu brisket is amazing. Well worth the splurge once in awhile. The sides are great, not just an afterthought like they seem to be at too many BBQ places I've been. I've been to the one in the Grove a few times now, but their original spot is still open in Belleville.

Also been meaning to check out Knockout BBQ on South Grand and Hogtown Smokehouse in Dogtown. And I still haven't made it to Adam's Smokehouse, although I know it's not all that new anymore, in relative terms.

Any other St. Louis BBQ restaurants we should know about, besides the obvious Pappy's and Bogart's? Anyone been to the Stellar Hog, Spare No Rib, or The Shaved Duck?

The headline is a rather bold statement. Inferring that there is no good BBQ in Texas is rather amazing to me. The "Q" in Texas is what a lot of BBQ is judged against , just sayin.

I have been to the SL downtown location. Was good, actually pretty good. Let's see how they do down here. Great location.

icky said:

The headline is a rather bold statement. Inferring that there is no good BBQ in Texas is rather amazing to me. The "Q" in Texas is what a lot of BBQ is judged against , just sayin.

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Pretty sure it was said tongue-in-cheek :-D

We are really getting oversaturated in "Craft" BBQ here in the DFW area. Probably one of the last places I would come to open yet another BBQ concept.

More of them seem to be popping up on the Dallas side rather than the Fort Worth side of DFW. Everybody wants to be the next Franklin.