Dick's draws in diners with a menu heavily concentrated in authentic, Texas-style barbecue. As with the healing of wounds and the forgetting of birthdays, time is the key ingredient of Dick's marvelous meats, which are hickory-smoked on location for as long as 12 hours to help each bite reach its palate-rocking potential. Use your jaw-mounted mouth knives to slice into barbecued chicken leg quarters ($8.99 for a four-piece plate), the rib sampler ($13.99), or a pulled pork and chopped chicken plate ($12.79)—all served with the sauce on the side, to let the flavor of the meat take center stage. Alternatively, take a flavor-fueled tour of protein paradise with Dick's Traditional Texas Feast ($17.99), which partners three ribs, half a pound of sliced brisket, and smoked sausage. A selection of sandwiches, including options such as pulled pork ($4.59), Texas hot links ($4.59), and sliced turkey ($4.99), pairs the same great meat with the latest in bread-based food grippers.
Former IT employee Leroy Wilson used to relegate his passion for grilling up mean barbecue to company outings and house parties, until his growing fan following of friends, co-workers, and strangers with functioning olfactory senses convinced him to roll the dice and open up a restaurant. Since then, Leroy has proudly manned the grill at Wilson’s BBQ swathed in a well-earned cologne of smoked mesquite as he slow-cooks each diner’s meal over wood-fueled flames or his stacks of smoldering Monopoly money. Leroy and his staff glaze meaty morsels with ultra-secret signature sauce and seasoning recipes before heaping them on plates alongside hearty side dishes or piling them high atop sandwiches that Fort Worth Weekly praised in 2008 for their lucid-dream-inspiring flavors.
Holster's Texas Bar-B-Q's pit masters combine sweet and smoky flavors to craft their signature sauce, which drenches a variety of meats including ribs made from a family recipe. A cast of homestyle sides, such as hand-battered onion rings, complement smoked sausage, pulled pork, and beef brisket as tender as a puncture wound left by cupid's arrow. The family friendly eatery also caters to kids with chicken strips and pint-sized portions of their smoked meats.
Big Barn Bar-B-Que's specialty dry-rubbed and pecan-smoked meats stock hungry mouths with succulent tastes backed by a cavalcade of sides. The menu enumerates a choice of 10 different meats, including two-meat plates that pair together savory combinations of carnivorous fare such as a tender arrangement of chopped brisket, classic baby back ribs, or jalapeño-cheddar sausage. Sides such as coleslaw and potato salad celebrate refreshing, cooling textures, and crisp fried okra and onion rings tantalize taste buds more completely than PhD students learn the alphabet. As duos, quartets, or sextets revel in smoky delights and share tastes, iced teas, fountain drinks, and coffee anoint liquid intake apparatuses in preparation for a finishing course of just desserts—seasonal cobblers packing a palatable punch of fruits such as strawberry or peach and Mama's famous banana pudding, which reveals a union of fresh-blended bananas and crisp vanilla wafers.
Today's Groupon coats your fingers and tongue in a savory layer of some of the beautifulest BBQ in Dallas. For $10, you get $25 worth of brisket, pulled pork, chicken, and any of the mouthwatering comfort food at Luckie's Smokehouse.Click here to discuss Groupon the Cat.
At Genghis Grill, cooks stir-fry more than 70 fresh ingredients to make healthy, flavorful bowls loaded with proteins and vegetables. Diners can mix and match ingredients to create customized feasts, or choose signature dishes such as the Thai Chicken bowl with chicken, veggies, and udon noodles in red curry peanut sauce. Nutrition-focused heart-healthy bowls, developed with the help of a dietitian, feature flavor combinations such as Sichuan-style bamboo beef or ginger-citrus shrimp.