It's that time again

 The Texas Monthly top 50 will be announced in May.  Will your favorite BBQ joint make the cut?  Will mine?  We shall see!

Oil Field BBQ in the 1930's

The Texas General Land office has all kinds of amazing artifacts from Texas' past.  I get a copy of their newsletter from time to time and the current one had a link to this pictorial map of the East Texas Field.  What immediately struck me was all the Bar-B-Q shacks dotted among the oil derricks.  I guess the oil fields ran on BBQ power!

Here's the link to the article and you can actually purchase a copy of this map from the Land Office.

https://medium.com/save-texas-history/map-of-east-texas-oil-field-16cffdfe8bd0

Here's a link to the map itself.  You can zoom in and out.

https://www.historictexasmaps.com/collection/search-results/93949-map-of-east-texas-oil-field-texana-foundation-collection

The Original Roy Hutchins BBQ, Trophy Club 4/16/25

 

https://www.royhutchinsbbq.com/

sampled 4/16/25 about 7:30 pm

Our buddy John was back in town so off we went to Roy's for some Q.  There was a line out the door when we arrived and we had to park in the overflow parking across the street behind the restaurant.  We weren't in a hurry.  

It took about 20 minutes to make it through the line to the three cutters they had working.  My Mrs got one twinkie and the broccoli salad (which she loves).  I grabbed some brisket, ribs, pork belly burnt ends, and another twinkie.  The downstairs seating was packed so we took the BBQ elevator up to the second floor where we found plenty of seating.  Everything was scrumptious but there was not a hint of smoke flavor in anything.  The pork belly burnt ends were awesome.  I'll be surprised if Roy's doesn't make the next Texas Monthly top 50, but I have been surprised before.  I think they already have all the business they can handle. We'll see!  John was happy.

Terry Black's, Dallas 3/31/25

 

https://terryblacksbbq.com/dallas/

Sampled around 2 pm

I had eaten at Terry's in Austin a couple of times and in Lockhart once, so I figured the Q would be good, but not great.  Yup.  I got a half pound fatty burnt end off a fresh brisket but there was not a hint of smoke flavor to be found.  It was tender and moist, the fat was well rendered, but none of the smoke flavor made it into the meat.  The ribs were well cooked and had a perfect bite mark and the sausage had lots of cheese, but not much jalapeno flavor.  I've got to say that the $21 two meat plate I had at the food truck on Saturday was better.  Our lunch was $101 for two of us.  Even the pudding cup (which looked a bit like Dayne's Chocolate Lasagna) was good, but not up to Dayne's quality.  They were doing a brisk business, even at 2 pm on a Monday.

They have a big dining room, a smaller room off to the side, and a rooftop patio.  They even have their own parking lot, which is a good thing to have in Deep Ellum.  

The Rollin' Smokehouse, Weatherford 3/29/25

 

https://www.facebook.com/people/The-Rollin-Smokehouse/100091467036797/#

sampled about 2 pm

The Mrs wanted to see a band and visit a winery near Weatherford today and there just happened to be a BBQ truck at the gig.  I was not expecting much, but it was surprisingly good.  The brisket was moist and tender with loads of smoke flavor.  The jalapeno cheese sausage was also very good and had good smoke flavor, too.  I wish they'd had some ribs to try, but not today.  The brisket was so good my Mrs went back and got the chopped brisket nachos.  Unfortunately they used Cheeze Whiz instead of real cheese, and that just kills nachos for me.  

Brisket smoke 3/13/25

 

The day after having a Texas Trinity (plus) at Dayne's we put this 12 lb brisket on our little bullet smoker.  As usual, we had to cut it in half to fit with the point on the top rack and the flat on the lower rack.  The only seasoning was our usual Green's All N 1.  After 6 hours of heavy smoking with pecan and oak from the trees in our yard, the two halves went into a big cooking bag and into the oven at 250 for 3 more hours.

The internal temperature was a perfect 202 when we pulled it from the oven and it went onto a cooler lined with towels to rest overnight (the Vencil Mares method).  In the morning it was still warm and perfect for slicing.  

Was it as good as Dayne's?  Maybe.  If not it was darned close.  It was definitely cheaper and I didn't miss the sitting in construction traffic on I-30 part.  Now if I could just perfect that chocolate lasagna recipe...

Dayne's Craft BBQ, Aledo 3/12/25

 

https://daynescraftbarbecue.com/

sampled around 11 am

I had a friend who wanted to go eat some BBQ and he had never been to Dayne's, so off we went.  Twice in less than 2 weeks for me.  Yay!  Everything was awesome, as always.  I'll be very surprised if they don't rank top 10 in the next Texas Monthly top 50.  

A travel tip.  I-30 is becoming a real construction disaster going west from 820 so be sure to go down to I-20 and go west from there.  It's just a couple of miles south on 820 and it joins I-30 just before the Aledo exit heading west and misses all the construction.  

I had not noticed this sign in the restroom before.  It made me grin, but I don't think any of Dayne's employees are ever crying.  :)

Dayne's Craft BBQ, Aledo 3/1/25

 

https://daynescraftbarbecue.com/

sampled around 2:30 pm

The great nephews wanted to visit the Mineral Wells Fossil Park and I agreed to go if I could choose the lunch spot.  Any excuse to go visit Dayne's is a good excuse!

The Original Roy Hutchin's Barbecue, Trophy Club 2/13/25

 

https://www.royhutchinsbbq.com/

sampled around 1:30 pm

Scott wanted to "meat up" for a late lunch and chose Roy's pricey joint up in Trophy Club.  Everything was excellent, as always, with the exception of the ribs which were a bit undercooked. Scott got his from a different rack and said his were great.  So it goes.  I grabbed a couple of extra twinkies for later.  Their well trained staff always makes for a nice visit.  

Hurtado BBQ, Arlington 2/11/25

 

https://hurtadobbq.com/

Sampled around 11 am

I had a friend who wanted some good BBQ on a Tuesday so we met up at Hurtado in Arlington.  The brisket was a bit overcooked, but everything else was spot on, as usual.  I got a bit extra to heat up and enjoy for dinner on Wednesday.

Dayne's BBQ, Aledo 2/5/25

 

https://daynescraftbarbecue.com/

Lunch!   Yum!

Green's Texas Bar B Q, Euless 2/1/25

 

https://www.greenstexasbbq.com/

I was second in line at 10:20 am today, proving I'm not the craziest BBQ fan in town.  By the time he opened at 11 am, there were 17 people behind us.  Everything was outstanding, as always.  Good stuff is worth the wait!

Hurtado BBQ, Arlington 1/13/25

 

https://hurtadobbq.com/

sampled 1/13/25

Finding craft BBQ on a Monday can be tough since many craft joints are only open on select days.  Usually, Monday and Tuesday are not one of those days.  Hurtado is an exception, so when one of my friends wanted to "meat up" on a Monday, I asked if he would mind driving to Arlington.  I think after this amazing meal he will be driving to Arlington more often.

Hurtardo Barbecue, Arlington 1/5/25

 

https://hurtadobbq.com/

sampled 1/5/25 at 11 am

There was a cold north wind blowing so we showed up about 5 minutes before they opened at 11 am.  There were 6 folks in line in front of us but we didn't have long to wait.  They opened right on time and the food was awesome as always.  I grabbed my usual Texas Trinity, 4 twinkies and half a pound of the pork belly burnt ends.  The pork belly burnt ends were Green's quality and I polished off half a pound with my meal.  My-T-Fine eatin'.

I was a little reluctant to go today due to the fact a certain football team was playing very close by.  We drove past several parking lots with their $40 signs out front.  I was concerned they might be very crowded and we might have a tough time finding a spot, but there were no problems.  In fact it seemed most of their business today was to-go, so we had no problems getting a seat in their small dining room.  

I thought long and hard about getting some more pork belly burnt ends to go, but we still have a bunch of smoked pork loin in the fridge.  Next time!