Smoke

8 recommendations and reviews from 7 people

• Referral from July 26, 2014
  

  Michelle D. asked:

  We seem to enjoy discussing good food and well prepared donuts on here. Great! My question is, when are we getting a good BBQ restaurant?? This is Flower Mound, TEXAS. My favorite is Pecan Lodge in Dallas. Worth the drive to downtown! We need something like that here.

  

  Lauren B. replied:

  A really great place is SMOKE in Dallas. It is delicious!! Best ribs I have ever had. http://smokerestaurant.com/

  

  Cami N. replied:

  Disclaimer.... I am a vegetarian but I do have a bbq eating family. Here are some suggestions that they like: Hard Eight in Coppell or Roanoke or a little side of the road place on Swisher called Tredways. They prepared a smoked ham for the holidays for us but they also serve BBQ daily.

  

  Scott B. replied:

  Texans view bbq sauce as optional at best, and many of us Texans think a properly smoked cut of meat should not let the sauce ruin the smoke flavor. A thin, black pepper vinegar sauce is standard in Texas. You can thank German immigrant butchers for much of the bbq we know as 'Texas Style'. Texas bbq sauce should have very little (or no) sugar in it. Kansas City style sauce is on the opposite end of the spectrum from Texas. KC style sauce is a thick, sweet sugary smoky sauce near, or more likely slathered all over the meat. Memphis is known for their dry rub ribs. But they also do a sweet sauce.

  

  Richard Y. replied:

  New 3 Stacks Smokehouse in Frisco is in top 3 BBQ I've ever eaten. Maybe number 1 but not ready to crown it just yet.

  

  Jim K. replied:

  Someone has to come to FM that wants to open a BBQ joint. And to court someone that would open a "good" one, would be subjective at best. BBQ is a personal thing, very personal. A lot of it is good, very little is great yet a few are unique and worth walking 10 miles in the sun for. Unfortunately most commercial BBQ is, well, commercial. It's blah. It has to appeal to as many people as possible so it can't be great to you or me, because then it's not good to 5 others. It has to be OK to as many of us as possible. The best BBQ is the stuff you carry back inside the house while you strain to see through your red, tired, smokey eyes after being up for most of the last 24-30 hours nursing a fire, after hours of prep, making your rub, injection etc. And you're so tired but you eat 4 lbs. as you prep it. You can't go out and buy that. BTW, Kenny's Smokehouse at legacy is pretty good, has some unique stuff and has a pretty decent wine selection. It's the only place I've ever ran in for a casual grub with a buddy and had a $150 wine tab on top of the food.

  

  Scott B. replied:

  Where to begin?? I went to College in Austin, and I travel to Kansas City and Memphis a LOT. Agree that a prospective barbeque business in Flo Mo should (A) not be a chain if at all possible unless it's an established Texas Hill Country joint, and (B), it needs to represent TEXAS. That means a casual atmosphere, and absolutely must have live music on the weekends, and a place for the kids to play and have fun outdoors safely while the adults relax. I followed the local competitive bbq circuit for several years so I could master my own techniques using my offset pit in my backyard, and I know a few folks who've tried to make a go at the bbq business in the North Texas area. Hard Eight is a pretty successful model, but they use mesquite (a no-no in my book). Need to use seasoned Post Oak, and a well balance dry rub (salt/black pepper/some sugar, and a limited set of spices). Food costs tend to kill bbq joints if you don't sell all your meat. You know that minor heart attack you have every time you look at the price tag on that package of red meat at the grocery? Try buying several hundred pounds of it each day in the hope that you will sell all of it. That's why the most venerated bbq places will run out of food and close up shop before all of their customers "get through the line". This lets the restaurant turn a profit, and not get murdered by the potential for unsold meat (money down the drain). Unlike other foods, you can't make bbq 'to order'. It all has to be pre-smoked before the first customer walks in the door each day. Determining how much meat to bbq is one hell of a guessing game for the owners. I've been told my backyard brisket is as good as Frankins, Louie Mueller's, Pecan Lodge, etc., but I would be terrified fronting that much capital with the somewhat divided palates that we seem to have here in Flower Mound. It is my dream to see a funky, authentic, Texas hill country bbq complex in Flower Mound that served as a destination spot for families from the entire area. Would be a beautiful sight to behold.

  

  Stacy K. replied:

  Fat Cow BBq in the strip shop in front of Home Depot in Lewisville. Closed Sunday and Monday. Smoked pulled chicken is crazy. And the best is the pulled pork. Local best friends own it. And the Fire & Ice pickles are craved in our house. You can get a "bucket" bowl with your pick of meats and sides all mixed together. (Its not on the menu, you just have to ask.) Lets just say lots of firemen and cops eat there. Oh and the Fat Japs. Pork and cream cheese stuffed jalapenos wrapped with bacon and smoked.

  

  Christina A. replied:

  Kenny's smoke house in Plano on legacy is good. Haven't been there but I was told bone daddy's is good too. Definitely need more in this area. I'd love to see less chain fast food places and more delicious , unique restaurants.

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