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DallasSooner

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  1. DallasSooner
    I ate at the one in Plano this summer. I was pleasently surprised. Plano doesn't have many if any GOOD BBQ joints and I would probably say this is at the top of the list around there.
  2. DallasSooner
    They been on any recent Top 50 lists? I think like 12 years ago maybe. I love hit that up on Saturday before college football kicks off. But it's more a chopped beef sandwich and ribs place and dang sure don't want the sliced brisket.
  3. DallasSooner
    My brother goes there. I think they work hard and he's definitely cooking "Texas style" That all steel smoke room he has looks like a lot of fun in the summer time.
  4. DallasSooner
    When I used to smoke with Jordan Jackson some at Bodacious in Longview he used a mixture of Mesquite and Oak. Business going to be picking up in Longview at Sunbird. Glad to see them expanding their cooking capacity.
  5. DallasSooner
    I'd love to be able to make some shrimp brochette. I don't know how you get the bacon and the shrimp done at the perfect time.
  6. DallasSooner
    This and it's going to get a lot of joints in the near future if you ask me. Not sure what they can do but pricey cuts are going to get some of these bbq joints. Pulled pork and chickens need to become more of a focus. I'm surprised more BBQ joints are limiting their brisket days to maybe Friday and Saturday. I think the bubble is bursting on the Texas BBQ scene to be honest. It's been a hell of a run for years.
  7. DallasSooner
    I would assume this is what BBQ looks like in the majority of folks minds in this country. Of course not here at Surly Horns on the BBQ; it's straight trash.
  8. DallasSooner
    RIP John. Always treated me well.
  9. DallasSooner
    Just because you can cook a brisket doesn't mean you can run a business. You better have a book keeper hired and on staff. I'm guessing they were doing their own books and it spiraled out of control.
  10. DallasSooner
    My thermapen has finally crapped out I think. It closes but the slightest touch and it lights back up and operates. I don't know what's up with it. I've had it for 5+ years.
  11. DallasSooner
    Jordan Jackson was also working at Stanleys at the time (invented the Mother Clucker). Went on to fix Bodacious on Mobberly.
  12. DallasSooner
    Full bars, hamburgers and chicken pay better than smoked brisket.
  13. DallasSooner
    I also think you have to take in to account going from a trailer to a HUGE restaurant. There maybe should be some kinda step up in scale but maybe not the huge leap some joints are trying. Sunbird is a pretty good description of going from a food truck to a building without trying to be the taj mahal in the process. Sure if their business takes off they can always move/build at even bigger location.
  14. DallasSooner
    If you invested in multiple BBQ ventures and lost money I would question your investment strategy. Fool me once.
  15. DallasSooner
    Those Brussel sprouts are one of my favorite side dishes in BBQ and I really don't like vegetables

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