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.
Back Forty Smokehouse is all about celebrating what's best about Texas. The aromas of smoked brisket, pork ribs, and country ham waft throughout the casual space, where locals gather to catch up over authentic barbecue and ice-cold beers. As guests dine, they can also watch football on one of seven flat-screen TVs or tap their boots along to some of the Lone Star state's best live music acts.
In 1961, J.B. Wilson founded his own barbecue eatery and populated the menu with recipes of his own design. These recipes remained unchanged throughout the years, as did his signature welcome—greeting customers in a top hat and cane. When he fell ill in 2004, he passed the business’s reins to his close friend Amos Adetula. Afraid that J.B’s recipes would otherwise be lost forever, Amos graciously agreed to lead the restaurant into the future. His legacy now secure, Mr. Wilson passed away three days later.
Today, Amos still makes all the original sauces for the restaurant's ribs, brisket, and pork himself, including the sweet sauce that adorns the restaurant’s signature baked beans. Savory dishes complement sweet-potato or buttermilk pies, which the staff makes by hand from scratch each day. A number of longneck brews stands at the ready to cool diners’ tongues in the wake of smoked meats, hot baked potatoes, and periodic fire-breathing competitions. Inside the original location on Apache, large plasma televisions adorn the exposed log cabin–style walls, hanging above booths bedecked in the original black and red checkered style. Outside the eatery's confines, breezy outdoor seating around an original built-in concrete fire pit encourages frequent fresh-air feasts. When lovers of Wilson's require the food to come to them, culinary crews transport the eatery’s fare with full offsite catering services for events such as tailgate parties, where staffers set up and break down after the meal.
“If you can control your airflow; you can control your fire, and if you can control your fire you know how to barbecue." Eddie Jordan, Jr. taught his sons this mantra when they were just boys living in Chicago. But the words stuck with them because, even after Eddie Jr. passed away, his family continued his legacy at Eddie Jr’s BBQ & Jerk Chicken. They may have relocated from Chicago to Fort Worth, but their menu of barbecue and jerk chicken is still true to Eddie Jr.'s staples: rib tips with fries and bread, two- or four-piece chicken dinners, and sides such as mac and cheese.
With a name like Pickles BBQ & Icehouse, it's not really surprising to see such dishes as fried pickles and pickled slaw on the menu. But what about fruity pickles? The eatery surprises tongues with its specialty pickles in watermelon, sour-apple, grape, mixed-berry, and even mango-con-chili flavors. Guests enjoy the unique creations and savory barbecue, including oak-smoked baby back ribs and hickory-smoked brisket, bobbing their heads to live music.