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Content from our friends over at Full Custom Gospel BBQ
Wednesday, February 2, 2011
Lockhart Smokehouse now serves Central Texas-style BBQ in Dallas
Preeminent barbecue blogger visits much-hyped new spot on its very first day.
Lockhart Smokehouse
DALLAS — Soon. That was the preemptive answer posted on the doors of Lockhart Smokehouse for the past few weeks. This morning, that sign came down and was replaced with a "Now Open" sign. Dallasites rejoiced, and a few of them even braved the icy roads to try it on their first day of business.
Certainly this is the most anticipated BBQ joint to open in our fair city ... ever. Several meat preview posts have hit the web, and it was given a mention in the New York Times before it was even open for business. The one and only Roy Perez, pitmaster at the heralded Kreuz Market, acted as mentor to chef made pitmaster, Tim McLaughlin, and several months ago they announced their plan to serve the famous sausage from Kreuz (which just arrived yesterday via FedEx).
Everything was set for the opening, and excitement had built. Everything, that is, but a register full of cash. Inside the doors this morning I found a dozen or so folks milling around. It was past the 10:30 a.m. opening time, but the bank lost electricity so they couldn't get the cash they needed. By 10:50 a.m., they opened the line for credit cards only. This being Dallas, everyone was monetarily prepared.
Lockhart Smokehouse BBQ
Trying to be inconspicuous, I ordered a little of everything. Meat prices are listed by the half pound, (brisket is $15/pound, $2 higher than the best in the state at Franklin BBQ) but they'll slice you off a quarter pound of any sliced meat. Meat is sliced to order on a large table behind the ordering counter then weighed on brown packaging paper. This paper didn't stand up well against any of the moist meats, so they may need to go to true butcher paper for everyone to make it to their table without any dropping incidents. I made it to my table with Forrest, a loyal FCGBBQ reader who braved the weather as well with his wife, and he promptly spilled his Coke in my lap. It wasn't his fault. He was trying to pry apart a slice of the tough brisket and his hand slipped. This brisket had good smoky flavor and was well seasoned, but needed more time (maybe a few hours) on the smoker to tenderize and render some of that fat. Ribs had the same pros and cons, but the end cut from the pork chop made me forget all about it. Moist, tender, and smoky with just the right amount of fatty goodness made this a go-to cut. The aforementioned jalapeno sausage was also a winner with plenty of heat and very little greasy filler.
The best cut by far was the uncommon clod. While more familiar to Central Texas BBQ fans, this is a cut not used anywhere else in Dallas. I was happy to see it on their menu when it was posted a few days ago, and was even happier to eat it. Well smoked, perfectly tender and immensely flavorful, it was good enough to get more to-go. Chicken, which isn't my favorite smoked meat was fine, and the deviled eggs which use a different meat in the fillings that rotate daily was worth ordering again.
I realize that I'm posting this just as the lunch crowd is dying down on their first day, so a rating won't be in order until after a few visits over the net couple of weeks. What I will say is that this place is doing it right. They smoke with all wood in a Dallas-made Bewley pit, and they know the importance of their prime product -- meat. They showed some real potential today which should embolden the hope for Dallasites salivating for true Central Texas-style BBQ that can be found without a four-hour drive. I'll happily be back.
Pegasus News Content partner - Full Custom Gospel BBQ
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I'll have to check this place out over the weekend.
Teresa Gubbins, staff:
according to their Facebook page, Lockhart Smokehouse ran out of meat on opening day at 1:30 p.m.:
"Sorry Guys, we just ran out of meat for Lunch ! We will have more meat ready at 5pm."
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vickie, anonymous:
How would you compare it to Meshack's?
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carterrocky, anonymous:
I was there around 7pm and they had run out of several protein items. They had ribs and sausage so we tried that. We had two half orders of ribs one sausage, two small sides of beans and cole slaw and two drinks, it was 55 dollars. The ribs tasted like sausage and were extremley salty. The sides were mediocre at best. Getting from the ordering counter to our table was a challenge without a tray and everything placed on brown packaging paper. There was no forks or silverware available forcing us to eat with our hands. I will try it again after a few months before I give up on the establishment. We did discuss the sausage taste of the ribs with one of the cooks, he was very defensive and didn't take or comments very well. He mentioned the ribs were seasoned with the same seasoning as the sausage, however the point was ribs shouldn't taste like sausage regardless of seasoning. The staff seemed a bit to proud of their establishment for a first day. They will have to make some changes to be successful and proud for sure.
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saritared, anonymous:
The cole slaw, by the way, is fab. Really zesty and good.
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GAA, anonymous:
I'll be sure to check that out.
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eauchef, anonymous:
I have no idea what these people are talking about! No forks, big deal, get over your prissy Dallas-self! It's about the food, not your manicure!
My wife and I have been numerous times to Lockhart Smoke House since they opened. My wife a Dallas native, (and BBQ connoisseur) went crazy over their smoked brisket, deviled eggs, and pork ribs. One of the guys behind the counter told us they are smoking the briskets 15 hours, nice and slow so the oak wood slowly penetrates the meat. I am sold!
On our first trip we ordered 1/4 lb. of brisket (just ask them for a lesser quantity and they are happy to cut to your liking), 1 lb. of pork ribs, smoked corn, and a few sides. The food was all to die for.
2nd trip- We arrived around 8pm and they had already sold out of brisket, fair enough (I could certainly see how that could happen!), so we opted for the ribs & chicken. The pork ribs were just as perfect as the first time. The smoked chicken was so nice and moist that we had to fight over who got the last bite! (of course she won!)
I do not drink, so passed on the beer, but prices seemed below the aggressive average for the neighborhood. ($2-3.75 each), that sure does beat Eno's down the street!
We can not wait to go back! See you tomorrow for dinner! Jeff (an owner) told us to call ahead and they will hold meat for their customers. Be expecting the call in the morning!
The Appleton's
PS- Welcome to the neighborhood!
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eauchef, anonymous:
I have no idea what these people are talking about! No forks, big deal, get over your prissy Dallas-self! It's about the food, not your manicure!
My wife and I have been numerous times to Lockhart Smoke House since they opened. My wife a Dallas native, (and BBQ connoisseur) went crazy over their smoked brisket, deviled eggs, and pork ribs. One of the guys behind the counter told us they are smoking the briskets 15 hours, nice and slow so the oak wood slowly penetrates the meat. I am sold!
On our first trip we ordered 1/4 lb. of brisket (just ask them for a lesser quantity and they are happy to cut to your liking), 1 lb. of pork ribs, smoked corn, and a few sides. The food was all to die for.
2nd trip- We arrived around 8pm and they had already sold out of brisket, fair enough (I could certainly see how that could happen!), so we opted for the ribs & chicken. The pork ribs were just as perfect as the first time. The smoked chicken was so nice and moist that we had to fight over who got the last bite! (of course she won!)
I do not drink, so passed on the beer, but prices seemed below the aggressive average for the neighborhood. ($2-3.75 each), that sure does beat Eno's down the street!
We can not wait to go back! See you tomorrow for dinner! Jeff (an owner) told us to call ahead and they will hold meat for their customers. Be expecting the call in the morning!
The Appleton's
PS- Welcome to the neighborhood!
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j_f99, anonymous:
Love Lockhart Smokehouse. Was there a couple of nights ago for dinner.... clod was great and so was the sausage. I also really liked the beer prices!!!
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chucksterbill, anonymous:
I went to Lockhart's in the Bishop Arts District with great anticipation. having grown up in the Hill Country I am very familiar with Texas BBQ. The one positvie thing I can say is the meat had good smoke. Unfortunately that is it; the briskit was a bit tough, as were the ribs. The sausage was overcooked. The sides (cole slaw and potato salad) were good but I was overcharged on one of them. I didn't catch it till I looked at my receipt later. All in all, I won't be going back. cw
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What do you think?