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Wednesday, July 6, 2011
Lockhart Smokehouse in Oak Cliff now serves sauce
Revising their hard-line policy and giving the people what they want.
Lockhart Smokehouse
DALLAS — After toeing a hard "no sauce" line when it opened, Lockhart Smokehouse in Bishop Arts has succumbed to customer demand and is now offering sauce.
The discovery of the sauce was made by BBQ Snob on a recent trip with his family, whereupon he found four kinds of sauces: the ranch-like Texabama, the mustardy Ol' Yeller, the tomato-based LG #22, and the spicier LG #928.
Co-owner Jill Grobowsky Bergus said that they were still playing around with different recipes and hadn't settled on anything yet.
"Since we opened, a lot of people have asked for sauce, so we said, 'Let's just try it out over Father's Day and see how it goes'," she said. "We went through so many bottles of sauce that day. We said, 'OK, people want it.'"
This is despite the no-sauce environment in which she was raised. Not a week ago, co-owner Jeff Bergus was quoted in the Advocate as saying that they don't use sauce.
"Growing up, my grandfather said that if you needed sauce, you were hiding bad meat," she said. "We're not doing that, but it's obviously something people want."
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Pop icon Peter Max exhibits paintings at the Crescent Hotel this summer
"humbleness"??????
Um, Mr. Means (reporter), your fourth-grade English teacher is going to smack yo
DallasDude, anonymous:
No sauce = no business. The place always looks dead every time I stroll past on the way to Tillman's or Oddfellows.
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nickss16, anonymous:
DallasDude... well, they sell out of their meat most days, so I guess you must be missing something.
And I personally agree with their commentary on sauce to a point.
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beda50, anonymous:
I have yet to go because of their bullheaded attitude toward no forks, no plates, no tea, no sauce, in their effort to pay tribute to Kreuz's. A friend did go last week, who knew nothing about the fork kerfluffle, and when his party asked for forks, an employee went int the back and got them forks. He says the place is geared toward a 20-something vibe - 3 televisions, all tuned to ESPN, Pink Floyd for music, and sodas to drink. There's nothing wrong with paying homage to Kreuz's, but this isn't Lockhart, Texas, and the owners should really be more concerned about creating and building their own identity, and yes, giving the customer what he wants, if they want to stay in business and be more than a one-time visit from the curious.
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secretcupcakes, anonymous:
geeze. what's up, curmudgeons? this is seriously the best bbq ever. i recently had a friend bring it to my house for the first time, so forks weren't an issue (nor did we end up using forks at home...have some fun!) and if someone wanted sauce (not many did) we had Stubbs. sauce or no sauce...i'll travel from east dallas to oak cliff any day for some lockhart brisket, beans and the best, most spicy cole slaw. yum!
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SitizenKane, anonymous:
I can think of several bbq joints that are better; especially if you travel beyond Oak Cliff to get it.
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nickss16, anonymous:
Meshaks is delicious, but not in Dallas... same with Randy's. As for Pecan Lodge... it's the only place in Dallas that can compete with Lockhart... I'm not sure which I like more, but they're easily the top two that are within a reasonable driving distance.
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mbado, anonymous:
Lockhart's has the best BBQ in Dallas, hands down. The sausage is especially mouth-watering.
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John McClelland, verified:
Will have to try it some time. But if these types of places want you to have a cook out type atmosphere eating with your hands, then go outside in your back yard. If I am indoors I would at least like the option of a utensil if I don't feel like being all up in my meat.
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SitizenKane, anonymous:
I don't like restaruants that dictate things like " no forks" "no sauce" "no ketsup" as Stoneleight use to do.
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Teresa Gubbins, staff:
well Lockhart does now have forks for which you are expected to make a donation to their charity. my issue with their forks, spoons, and side dish containers, is that it's all plastic. "cookout atmosphere" or not, there's no reason they should be using plastic forks and disposable containers
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antoinetty, anonymous:
That building is flat out cursed...ever since Twilight days. I recommend they stroll across the street and invest in some serious candle juju now. Regardless of the corner curse, you can never find a parking place in BAD, especially during dinner hours. With Gloria's relocation it's an even WORSE cluster so I don't go there anymore either. I'm happy OC has finally gotten so many great food options because I can still dine out in pleasure without stepping foot in BAD.
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SitizenKane, anonymous:
TG: True up on the plastic and other cheap treatments.... One of the things I always liked about Sonny' Bryan's (Inwood) was their perchant for going upmarket with linen napkins with tehir sloppy ribs. Just because it is "country cooking" doesn't mean they have to treat their customers like barnyard animals.
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twinwillow, anonymous:
For better or worse, for no forks or sauce, it's the best BBQ in Dallas. I used to tell people, "bring yer own". But no, they've caved in to Dallas' BBQ weenies with sauce and little white plastic forks. My only complaint is their prices. Way too high for even, good 'Q.
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What do you think?