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Goldees BBQ ,Fort Worth

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gcs

is one Smokin' Farker
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Just back from Texas visiting the kids,went to Goldees last friday, recently listed #1 bbq place on some Texas list.

Apparently that was the busiest day they ever had, long line, sold out sign went up before serving started!

It was VERY, VERY, good.
Son said the brisket was on par with Franklins, with franklin getting the nod by a whisker. Beef ribs, pork ribs, turkey all excellent. Sides were great also and the home baked bread too.

If you're ever in that area, check it out.
 
I am subscribed to one of the owners YouTube channel (Jirby BBQ). "Jirby" goes against just about every well accepted premise of how to smoke good Q. Doesn't worry about clean smoke and starts the pits at Goldee's with Matchlight. His latest video cooking brisket with bbqrat is worth watching.
I like Mad Scientist's videos as well, but he and Jirby are polar opposites.
 
That video is very interesting. Part of me wonders if he is really doing this every day or just "punking" viewers, especially about using Kiln dried wood.

I took a day-long BBQ Class at Goldee's when Dylan was the head pitmaster. "Jirby" was around then but he was cutting meat before he became head pitmaster, and they were using a propane torch to light the pits. They had wood splits placed across the inside of the smoker to protect the leading edge of briskets from the super-strong draft. After a smoke those splits were nice and dried out and they used that wood to start the next day's fire. They also had a big pile of wood that was definitely not Kiln dried! :p
 
He uses matchlight and lighter fluid to light the pit with the food already on it. On pits that big you probably won't taste or smell it, but it bothers me. There's a lot of people who will put food on while the fire is starting. The one time I did that I oversmoked the hell out of a 7-bone roast so I'm not taking any chances.
 
I wondered about the "punking" part as well. I made some of his "ribby" sauce that's in another one of his videos. My wife said she likes it better than 50/50 Blues Hog which I normally use.
 
He mentioned in that recent Youtube that their new wood supplier supplies kiln dried wood. And if you go to that wood supplier's website, it says right on there that their wood is kiln dried. Their new wood supplier is a 5 minute drive from Goldees.
 
I like his videos a lot, definitely interesting to see. He also pulls his briskets a lot earlier than other places, I think he said 195 or something like that. Clearly they are doing something right to get the #1 spot. I need to make another trip down to TX soon, last time I was in FTW I did cattleacks, and Truth BBQ in houston. Both of them by far the best BBQ I've ever had.
 
darin1992 said:
I like his videos a lot, definitely interesting to see. He also pulls his briskets a lot earlier than other places, I think he said 195 or something like that. Clearly they are doing something right to get the #1 spot. I need to make another trip down to TX soon, last time I was in FTW I did cattleacks, and Truth BBQ in houston. Both of them by far the best BBQ I've ever had.
Click to expand...


I think Jirby has mentioned in the past that he thinks Cattleacks is the best. (besides Goldees, obviously)
 
nikolausp said:
I think Jirby has mentioned in the past that he thinks Cattleacks is the best. (besides Goldees, obviously)
Click to expand...

Yeah we went for my bachelors party a few years ago. The first time I had ever had Texas BBQ and definitely rocked my world. I've been in pursuit of that type of BBQ since and still haven't got there. Was kind of like opening Pandoras box, I used to think all these KC restaurants were the best. But that TX brisket hits different.
 
darin1992 said:
I like his videos a lot, definitely interesting to see. He also pulls his briskets a lot earlier than other places, I think he said 195 or something like that. Clearly they are doing something right to get the #1 spot. I need to make another trip down to TX soon, last time I was in FTW I did cattleacks, and Truth BBQ in houston. Both of them by far the best BBQ I've ever had.
Click to expand...

They hold cooked briskets overnight so pulling at 195 would make sense to me. Great bunch of kids, and if you ever go don't forget about the sausages, very interesting stuff. Makes me wish I was in my mid-twenties again!
 
My favorite Jirby Quote was when he was on the Podcast Tales from the Pits. He worked at Franklin and said throw his book in the trash. Apparently a lot of the stuff in the book goes against what goes on in the restaurant. Then went on to say he didn't care about any non disclosure he signed. If it's a punk I'm laughing my ass off because i fell for some of this too.
 
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