Adventures in Texas barbecue. Want to stop the swine flu? Barbecue a pig! And remember, lettuce or spinach can kill you.
Friday, April 29, 2016
Hard 8 BBQ, Coppell
sampled 4/29/16 about 7:30 pm
One of our musician friends had a gig here so the Mrs and I decided to come out to support him and check out Hard 8's cue again. They were doing a booming business. Parking was tough to come by and their double line set-up was almost out the door. It took about 20 minutes to snake our way through to the warming pit.
Our favorite item on our last visit was their brush poppers. Those are chicken and jalapeno around cream cheese and wrapped in bacon. We got 10 of those, a couple of ribs, and a short chunk of jalapeno sausage. I watched the pit guy slicing brisket and it was crumbling apart as he sliced it, so we passed.
The sausage was an excellent fine grind with good heat and decent snap to the casing. The ribs had good moisture and tenderness but were a bit loose on the bone. Good taste, though. The poppers were excellent but there was not a hint of smoke in anything we sampled. There was plenty of smoke outside the restaurant, in the pit room, inside the restaurant, but somehow it never made it into the meat. Their complimentary beans were excellent, as they were last time, and we went back for seconds. Good food and some great music made for a fun date night in Coppell.
On the way out, I noticed not one, not two, but FIVE Hard 8 catering vans sitting outside the joint. Clearly the lack of smoke in their food is not hurting their business one bit.
I love barbecue. I always wanted to spend some vacation time sampling the best BBQ joints in Texas. A few years ago, my friend Scott and I started doing just that and we've been doing it every year since. We call it the "Calories and Cholesterol Tour". Since so many people were asking me about our experiences, I started writing them up. We are not expert eaters or writers. We just do this for fun and because we LOVE Texas BBQ.
A note about our reviews. We tend to be "stealth" reviewers. We don't ask for pit tours or cooking techniques and we try to be discrete about taking photos til after we are done. We want to experience each meal as an average customer.
If you know a great Texas BBQ joint we need to try, e-mail me at donotemp AT lycos DOT com. CLICK ON THE PHOTOS FOR A LARGER VIEW
I also have a separate bass fishing blog.