Dallas | BBQ

[C-Man 27221]

Peggy Sue BBQ is done. It isn't a huge loss but it was convenient if you needed a BBQ fix in the neighborhood.

[mdleast 8289]

Damn. I did love their brisket quesadillas. Those and a trip to the salad bar was my go-to order there for the last 20 years.

[TwiceHorn 31456]

3 hours ago, C-Man said:

Peggy Sue BBQ is done. It isn't a huge loss but it was convenient if you needed a BBQ fix in the neighborhood.

I still think of it as Peggy's Beef Bar, just because the name is so glorious.  I don't think we (my family) ever ate at that incarnation.

It's been there a loooonnnnggggg time.

[DallasHorn26 586]

Cattleack never fails to disappoint. Went yesterday for the first time in almost two years.

[gyroprotagonist 2592]

8 minutes ago, DallasHorn26 said:

Cattleack never fails to disappoint. Went yesterday for the first time in almost two years.

no free lonestar?

[Both Tacos 1806]

I went 2 weeks ago to try their pastrami beef cheeks but got there too late. All they had was brisket and pulled pork, which made a good meal anyways.

[DallasHorn26 586]

no free lonestar?

Nah. Just a big red.

[DallasHorn26 586]

I went 2 weeks ago to try their pastrami beef cheeks but got there too late. All they had was brisket and pulled pork, which made a good meal anyways.

Tried the smoke bologna for the first time. Was pretty good.

[DDD Dad 14336]

Tried the smoke bologna for the first time. Was pretty good.

So then it did fail to disappoint?

[gyroprotagonist 2592]

23 minutes ago, DDD Dad said:

So then it did fail to disappoint?

yeah, getting a Inigo Montoya  "you keep using that word. I do not think it means what you think it means.” vibe

[Landomatic 3813]

On 7/31/2020 at 1:10 PM, DDD Dad said:

So then it did fail to disappoint?

I’m sure he could care less.

[DallasHorn26 586]

I was in a meat coma and definitely did not think that through.

[Both Tacos 1806]

Pecan Lodge had another fire overnight in one of their pits on Friday. Smoking at half capacity now.

This is their 2nd overnight fire. Someone needs to pay better attention or clean out the pits more often.

 

 

[gyroprotagonist 2592]

On 8/29/2020 at 11:33 PM, Both Tacos said:

Pecan Lodge had another fire overnight in one of their pits on Friday. Smoking at half capacity now.

This is their 2nd overnight fire. Someone needs to pay better attention or clean out the pits more often.

 

 

damn, PL 

[Both Tacos 1806]

damn, PL 

Holy shit. That's one of the funniest ones I've seen. Where did you pick it up from. Need to send to my IT department.

[Wanker Bob 379]

Had never tried Blu's but saw it when driving down Preston and had time to spare so got a small sampler of different meats. I thought it was damn good especially the ribs. I'm going back for more ribs soon. 

[Zepol87 9185]

Glad you enjoyed it. I've picked up 3 times from there during covid and more were very good. I want to like because it isn't very far from me but hasn't happened yet.

Edited September 10, 2020 by Zepol87

[Landomatic 3813]

2 hours ago, Zepol87 said:

Glad you enjoyed it. I've picked up 3 times from there during covid and more were very good. I want to like because it isn't very far from me but hasn't happened yet.

Huh?

[futureman 22457]

On 7/20/2020 at 3:38 PM, C-Man said:

Peggy Sue BBQ is done. It isn't a huge loss but it was convenient if you needed a BBQ fix in the neighborhood.

 

On 7/20/2020 at 6:33 PM, mdleast said:

Damn. I did love their brisket quesadillas. Those and a trip to the salad bar was my go-to order there for the last 20 years.

well shit I haven’t been to dallas in a while.  I grew up eating spare ribs, brisket quesadillas, spinach and fried okra at peggy sue almost weekly.  it is a tragic loss and I am sad but the new owners were awful yankee trash.  I knew several of the long-time employees very well and they were pretty candid to me about what assholes they were.  fuck ‘em. 

[C-Man 27221]

13 hours ago, futureman said:

 

well shit I haven’t been to dallas in a while.  I grew up eating spare ribs, brisket quesadillas, spinach and fried okra at peggy sue almost weekly.  it is a tragic loss and I am sad but the new owners were awful yankee trash.  I knew several of the long-time employees very well and they were pretty candid to me about what assholes they were.  fuck ‘em. 

That was my understanding too. The food got better when they bought it from Mark but they might not have gotten their lease renewed anyways even if they didn't decide to shut it down.

[Zepol87 9185]

14 hours ago, Landomatic said:

Huh?

Jesus what the fuck was I typing??

I had it 3 times and it wasn't very good

[Landomatic 3813]

49 minutes ago, Zepol87 said:

Jesus what the fuck was I typing??

You were probably drunk.  It has been raining a lot lately.  I know how that usually goes.

[C-Man 27221]

Anybody been to Post Oak BBQ in Las Colinas? (I think that's what it's called.) I went dove hunting on a buddy's place in SW Fort Worth yesterday and his neighbor drove. The neighbor sounded like a BBQ guy and said Post Oak is good (though not on Terry Black/Pecan Lodge/Cattleack level).

[Wanker Bob 379]

3 hours ago, Zepol87 said:

Jesus what the fuck was I typing??

I had it 3 times and it wasn't very good

You didn't like the ribs? Maybe I caught them on a very good day or we just have different tastes in ribs but those were damn good to me. 

[TankedBevo 2482]

On 9/11/2020 at 12:18 PM, C-Man said:

Anybody been to Post Oak BBQ in Las Colinas? (I think that's what it's called.) I went dove hunting on a buddy's place in SW Fort Worth yesterday and his neighbor drove. The neighbor sounded like a BBQ guy and said Post Oak is good (though not on Terry Black/Pecan Lodge/Cattleack level).

I work in that area and had it once. I remember it being very good but not on the elite levels like mentioned but it beats the shit out of Hard8. It's easily the best for that area, although I haven't been in a couple years. 

[Landomatic 3813]

Happy to report the new Heim location by Love field was pretty pretty damn good yesterday.  They're serving out of the food truck in the parking lot while the brick and mortar gets finished up.  It wasn't quite Cattleack level, but it fit very well into the tier just below that (Pecan Lodge, Hutchins, Lockhart, etc).  That location did pretty shitty as a diner (or whatever that concept was), but hopefully Heim can make it work, because that is a pretty great location given that there isn't much in the way of good BBQ in that part of town.  I has excite.

[threesheets 1672]

Did it go in where the Mockingbird (diner) was?

[TwiceHorn 31456]

1 hour ago, Landomatic said:

Happy to report the new Heim location by Love field was pretty pretty damn good yesterday.  They're serving out of the food truck in the parking lot while the brick and mortar gets finished up.  It wasn't quite Cattleack level, but it fit very well into the tier just below that (Pecan Lodge, Hutchins, Lockhart, etc).  That location did pretty shitty as a diner (or whatever that concept was), but hopefully Heim can make it work, because that is a pretty great location given that there isn't much in the way of good BBQ in that part of town.  I has excite.

They must have or have gotten some serious money.  Good to have an option on the western side of town.

[Landomatic 3813]

20 minutes ago, threesheets said:

Did it go in where the Mockingbird (diner) was?

Yep that's the one.  They've already got 10 times better signage than that place ever had.  I think they said they officially open first week of October.

[Errestaurants 2570]

30 minutes ago, TwiceHorn said:

They must have or have gotten some serious money.  Good to have an option on the western side of town.

Will Churchill and his sister. Frank Kent Cadillac family. They own basically every building on Magnolia street in Ft.Worth. 

[Skipper 6135]

Had Pecan Lodge for the first time in probably a year via delivery Saturday night.   Extremely average and overall really disappointing.  And it was a pretty quick delivery so that couldn't have impacted it too much. I've picked up Cattleack and had Terry Blacks delivered multiple times during COVID and both have been far superior.  Maybe part of it was ordering at the end of the day (put in order around 6PM)?  I don't know but I'm definitely on team Terry Blacks now the next time I order from that area.

[C-Man 27221]

7 minutes ago, Skipper said:

Had Pecan Lodge for the first time in probably a year via delivery Saturday night.   Extremely average and overall really disappointing.  And it was a pretty quick delivery so that couldn't have impacted it too much. I've picked up Cattleack and had Terry Blacks delivered multiple times during COVID and both have been far superior.  Maybe part of it was ordering at the end of the day (put in order around 6PM)?  I don't know but I'm definitely on team Terry Blacks now the next time I order from that area.

Terry Black's is damn good.

Glad to hear Heim is close to opening up. Been waiting patiently for that to happen. I think I might hit the food truck for lunch this week.

[Skipper 6135]

I think the thing about Pecan Lodge that pissed me off the most was that my 1+ pound of brisket consisted of three massively thick slices.  I've eaten a lot of BBQ and never seen brisket sliced that thick like a steak.  That was just someone being lazy.

[TwiceHorn 31456]

48 minutes ago, Skipper said:

I think the thing about Pecan Lodge that pissed me off the most was that my 1+ pound of brisket consisted of three massively thick slices.  I've eaten a lot of BBQ and never seen brisket sliced that thick like a steak.  That was just someone being lazy.

Gah.  I hate that too, and especially irksome when there's an overly thick layer of fat on the huge slices.  Net/net it may be the same as if the slices were thinner, but when that slice is thick and the slab of fat is huge, it feels more like a rip off.  And, I am less likely to actually eat that hunk of fat. /Jack Sprat

[Skipper 6135]

4 minutes ago, TwiceHorn said:

Gah.  I hate that too, and especially irksome when there's an overly thick layer of fat on the huge slices.  Net/net it may be the same as if the slices were thinner, but when that slice is thick and the slab of fat is huge, it feels more like a rip off.  And, I am less likely to actually eat that hunk of fat. /Jack Sprat

It was definitely this with respect to the fat.  The sausage was the only thing really on point.  The ribs and pulled pork were just decent, but the average brisket quality plus absolute shit slicing is what killed the experience.

[C-Man 27221]

They might be doing this because the quality has slipped and if they cut it too thin it will completely crumble. I think PL slipped noticeably once they started going all the way through dinner service every day. They also lost a pitmaster or two -- one guy went to Peggy Sue's when they changed ownership a couple of years ago. I don't think Justin and Diane are there very often.

[Both Tacos 1806]

1 hour ago, C-Man said:

They might be doing this because the quality has slipped and if they cut it too thin it will completely crumble. I think PL slipped noticeably once they started going all the way through dinner service every day. They also lost a pitmaster or two -- one guy went to Peggy Sue's when they changed ownership a couple of years ago. I don't think Justin and Diane are there very often.

As soon as Justin started leaving the pits to someone else and then not being in the kitchen for quality control it all started going down hill. The days of them back at the Farmer's Market in the shed was the bomb. 

[C-Man 27221]

3 minutes ago, Both Tacos said:

As soon as Justin started leaving the pits to someone else and then not being in the kitchen for quality control it all started going down hill. The days of them back at the Farmer's Market in the shed was the bomb. 

I think I might need to go pick up some fried chicken from them soon. I've been craving some for a bit and theirs is fantastic.

[TwiceHorn 31456]

I was prompted by this thread to peruse Terry Black's site and it mentioned having vacpacked meats at Tom Thumb.  Sure enough, I saw a display.  The brisket looked damn good, subject to reheating vagaries, but was $40 for what appeared to be about a point or half a flat.  I didn't look at the actual weight, but I guess it might have been two pounds, so not that bad, but dropping 40 bones on a smallish piece of meat at the store seemed off.  The sausage pack contained 4 or 5 pretty hefty links and was a relative bargain at $15.

Anyone tried their vacpacked meats?

I suppose I ought to get out to their store before doing the home deal.  I haven't been to any "Black's" location other than Lockhart, and that's been years.

Edited September 22, 2020 by TwiceHorn

[C-Man 27221]

24 minutes ago, TwiceHorn said:

I was prompted by this thread to peruse Terry Black's site and it mentioned having vacpacked meats at Tom Thumb.  Sure enough, I saw a display.  The brisket looked damn good, subject to reheating vagaries, but was $40 for what appeared to be about a point or half a flat.  I didn't look at the actual weight, but I guess it might have been two pounds, so not that bad, but dropping 40 bones on a smallish piece of meat at the store seemed off.  The sausage pack contained 4 or 5 pretty hefty links and was a relative bargain at $15.

Anyone tried their vacpacked meats?

I suppose I ought to get out to their store before doing the home deal.  I haven't been to any "Black's" location other than Lockhart, and that's been years.

Yeah, I've seen that at the Tom Thumb on Inwood. I think it would be just like ordering a vacusealed brisket from Franklin or anywhere else and having it sent. Their 'cue is as good as anybody's in Dallas at the moment.

[C-Man 27221]

Did a quick drive-by of Heim’s Love Field location on my way home from coffee/donuts run and it appears Meat Force One (Heim’s food truck) was setting up in the parking lot so this looks like a Sunday thing. Might run back over there for lunch.

[bigup2dahorns 3343]

Did Slow Bone yesterday and haven’t been in a long time. Very solid on the brisket, was impressed. Not sure when they added picnic tables out back but nice to have outside seating option these days too.

[Wanker Bob 379]

Terry Black's is my favorite bbq place to go these days. Food, outdoor seating atmosphere, and drinks all combined 

[C-Man 27221]

Heim Love Field goes live 10/2

[Landomatic 3813]

Here are some pics from Heim Sunday.  Sliced brisket was sorry, but everything else was pretty solid.

[C-Man 27221]

Traded notes offline with Lando and my brisket right after him was really good. I went with the lean, which is my preference these days with everybody using Prime. Looking forward to them opening next week.

[Landomatic 3813]

8 hours ago, C-Man said:

Traded notes offline with Lando and my brisket right after him was really good. I went with the lean, which is my preference these days with everybody using Prime. Looking forward to them opening next week.

Yeah, I went with the fatty and it was pretty mushy.  Will go with lean next time.  Thanks for the tip @C-Man...just the tip.

I hope they have some form of curbside option when they do open up.  Because fuck going inside and standing in any kind of line these days.

[TwiceHorn 31456]

I tend to go with lean if I can't get a good view of what's coming off the cutting board before I order.

If lean is bad, it's dry.  I can live with that better than a pile of greasy pulled beef.  Also, unrendered or partially rendered fat is nearly a dealbreaker for me, so lean minimizes the chance of that.

Edited September 29, 2020 by TwiceHorn

[Both Tacos 1806]

Anyone heard anything on this new BBQ place. Tex-Mex style.

https://www.msn.com/en-us/foodanddrink/foodnews/dallas-has-a-new-barbecue-joint-serving-brisket-tacos-and-pimento-cheese-dip/ar-BB19A413?li=BBnb7Kz

Dallas has a new barbecue joint serving brisket tacos and pimento cheese dip

By Sarah Blaskovich, The Dallas Morning News  36 mins ago

 

 

 

 

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Dallas has a new barbecue joint serving brisket tacos and pimento cheese dip

 

 

 

 

 

When people visit Texas, they want to eat barbecue. That’s the thinking behind Seely’s Mill, a new barbecue restaurant with Tex-Mex and Southern influences located inside the newly rebranded Beeman Hotel in Dallas.

 

Learn More

Both the Beeman and Seely’s Mill were named after parts of Dallas' history. The hotel is named for John Beeman, one of Dallas County’s earliest settlers. According to Dallas Morning News archives, Beeman claimed 320 acres in North Texas in the 1840s. His son-in-law, John Neely Bryan, is credited as being the founder of the city of Dallas. The new barbecue restaurant Seely’s Mill is named after a mill in Dallas County that a spokeswoman says was built by Beeman.

The Beeman Hotel and Seely’s Mill are located on Central Expressway, across the thoroughfare from Southern Methodist University. The hotel and its restaurant are intended to be a spot for visitors to experience Dallas, and Texas, all in one place.

“With everything stemming from the John Beeman name and the family, we felt it was a good time to focus on Texas barbecue,” says hotel general manager Jared Williams. “Anybody visiting from outside of Texas really doesn’t have to go far to get a taste of what Dallas is offering.”

The restaurant has an indoor and outdoor smoker, and Williams says the best way to get a taste of the restaurant’s barbecue is with the Signature Sampler: sliced brisket, pulled pork, smoked pulled chicken, burnt ends pit beans and a cheddar biscuit. The brisket comes rubbed with salt and pepper, Central Texas style, though Williams says the barbecue is meant to represent Texas as a whole, not just one region.

Plus, there are plenty of menu items with wider culinary reach. The street tacos — especially the chopped brisket with pickled jicama — take on a Tex-Mex spin. The smoked onion and pimento cheese dip leans Lowcountry. Burnt ends got their start in Kansas City but have become staples at some Texas barbecue joints.

“When you come to Texas, you either want Tex-Mex or barbecue. And we wanted to offer both,” Williams says.

And then there’s a cheeseburger, made with beef from 44 Farms, a ranch southeast of Waco that has become popular among independently-owned restaurants in the Dallas area.

Diners at Seely’s Mill will enter the hotel lobby to get to the restaurant, which is designed to feel like a modern-day saloon. Diners can also sit outside on the patio, a detached area available for those who prefer open-air seating. The barbecue menu is also available as a “knock and drop” room service option for hotel guests.

Anyone who prefers takeout — or is choosing to avoid restaurants or bars during the COVID-19 pandemic — can call the restaurant or walk inside to order, then take it to-go.

The cocktail menu has Texas, Tex-Mex and Southern roots. A spiced pecan Old Fashioned, made with praline liqueur and orange bitters, was one of the most popular drinks on opening weekend, Williams says. It comes with an orange slice frozen into one big ice cube that sits in the middle of the glass. The “skinny” serrano margarita is made with Desert Door sotol from Driftwood, Texas, a town near Austin.

“We get a lot of requests for skinny margaritas and skinny, spicy margaritas,” says Williams, whose company operates other hotels in Dallas and beyond. “The thought there was: This [margarita] goes well with your street tacos.”

They’re also selling beer flights, tequila flights and whiskey flights. The beer flight, $22, lets customers pick four options, including popular local brews such as Revolver Brewing’s Blood & Honey and Deep Ellum Brewing Co.'s Dallas Blonde.

A side room called the Rhapsody Room is intended to have a speakeasy vibe, where hotel guests and locals can go to enjoy a cocktail.

“I just envision sitting down, having a nice Old Fashioned, listening to some acoustic,” the GM says.

Seely’s Mill is at 6070 N. Central Expressway, Dallas (inside the Beeman Hotel). It opened Sept. 25, 2020.

[TwiceHorn 31456]

On 9/22/2020 at 5:22 PM, C-Man said:

Yeah, I've seen that at the Tom Thumb on Inwood. I think it would be just like ordering a vacusealed brisket from Franklin or anywhere else and having it sent. Their 'cue is as good as anybody's in Dallas at the moment.

Welp, I picked up some Japcheddar sausage because a) it was pretty cheap and b) hopefully can be reheated a link or two at a time instead of all at once.  And sausage "keeps" better than brisket anyway.

We could probably destroy two pounds of brisket in pretty short order if we wanted to pig out, but we're mostly being good.

I'll report back.