Dat's Good Que

Whoever said everything was bigger in Texas must have been referring to Fred and Dianne McDonald's company vision. As Fred says, they “put a lot of L-U-V” into barbecue that they hope will one day reign as the best in the state. It's on its way—the barbecue is so painstakingly produced that many customers don't need to sauce it, and instead sop up the eatery's tangy, housemade marinade with bread or use it to paint the faces of children sleeping at nearby tables. Aside from the ribs, pulled pork, and preservative-free sausage the McDonalds smoke over Texas wood, Fred ignites palates with tamales his grandfather taught him to make while growing up in the southern part of the state. On Friday nights, live blues musicians—featuring house band Kenny Strauther and Second Hand Smoke— take to a stage that has been graced by Jimmy “Preacher” Ellis and a former member of The Gap Band, both of whom, according to NBC DFW 5, also stuck around to nosh on the restaurant's eats.