BBQ Restaurants in University Park

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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.

1168 West Main Street
Lewisville,
TX
US

Most of the meats at Smokin' J's BBQ, from their brisket to their St. Louis ribs, are dry-rubbed before chefs impart a smokey flavor by placing meats in the hickory smoking pit for up to 14 hours. Patrons can then enhance these flavors with the house's signature Dr. Pepper BBQ sauce, which is made in small batches to prevent flavor loss or accidentally starting a new economy based off the currency of sauces and rib bones. For those who are unsure which dish would suit them best, the chefs dole out samples of everything on the menu to better aid dine-in and meat-by-the-pound ordering.

1565 W Main St
Lewisville,
TX
US