Assistant pitmaster Damien Avila takes lunch orders at Lockhart Smokehouse (Photo©Daniel Goncalves/Fotobia.com)

After Tuesday’s debacle in Garland we set our sights on Lockhart Smokehouse for lunch Wednesday and we’re proud to say the meat did not disappoint (save for one spare rib that was a bit tough).

The Posse rolled into Oak Cliff on the third of seven stops on our weeklong tour of Texas Monthly’s 7 DFW joints that made the 2013 Top 50 list.

While the joint was not quite as full as we saw it during our Memorial Day week live chat, it was a steady crowd and the place was almost full.

For the third straight visit to Lockhart’s, I noticed at least one table of female diners. I might be alone in thinking this, but it’s a good thing when your BBQ joint brings in women.

I’m not sexist, but I do eat a lot of BBQ and I’d have to say at least 75 percent of BBQ customers are men, and you just don’t see groups of women out for lunch at such meat-heavy places.

Owner Jeff Bergus gives the credit to their newest addition to the menu — smoked turkey. He said the turkey and moist brisket are popular with women.

Brisket and three kinds of ribs at Lockhart Smokehouse. (Photo©Daniel Golcalves/Fotobia.com)

We sampled most of the meats they had to offer today, including all three ribs — beef, spare and baby back.

The beef rib and the baby backs were top notch. It was noted that at least one of the spare ribs was a little hard to separate from the bone.

More than one of us ordered the turkey and according to Posse veteran Gary Jacobson, the turkey was as good as Stanley’s Famous BBQ in Tyler, which was among the first joints we tasted turkey so good it earned it’s place on the menu.

It may bring some nasty comments, but some of us have started to order turkey a lot more often. We’re not ready to elevate turkey to the status of BBQ’s holy trinity of brisket, ribs and sausage, but there’s no denying it’s increasing popularity.

We asked Jeff about selling out for lunch more often these days and he said they are doing well by concentrating on a lunch crowd and a dinner crowd with a break in between.

The Posse was recently discussing how Lockhart Smokehouse was one of the few BBQ joints we could think of that serves dinner (with really great meat) and has a full bar.

Lunchtime crowd in the Lockhart Smokehouse dining room. (Photo©Daniel Goncalves/Fotobia.com)

DFW Top 7 BBQ Tour

Monday 6/3
11:30am: Hutchins BBQ, 1301 N Tennessee St, McKinney, 972-548-2629. Open Sun-Thurs 11am-9pm, Fri-Sat 11am-9:30pm.
Tuesday 6/4
11:30am: Meshack’s Bar-B-Que Shack, 240 E. Ave. B, Garland, 214-227-4748. Open Tues-Sat 10:30am-until the meat runs out.
Wednesday 6/5
11:30am: Lockhart Smokehouse, 400 W. Davis, Dallas, 214-944-5521. Open every day from 11am til they’re done.
Thursday 6/6
11:30am: Pecan Lodge, 1010 South Pearl Expressway, Farmer’s Market Shed #2, 214-748-8900. Open: Wed-Sun 11am-til the meat runs out.
Friday 6/7
11:30am: Bartley’s BBQ, 413 E. Northwest Hwy, Grapevine, 817-481-3212. Open Tue-Thur 10:30am-8pm,
Fri -Sat 10:30am-9pm.
Saturday 6/8
11:00am: Longoria’s BBQ, 100 Christopher, Everman. Open Mon-Fri 10:30am-6pm, Sat 10:30 a.m. to 4 p.m.

1:00pm: Cousin’s Barbecue, 6262 McCart Ave, Fort Worth, 817-346-2511. Open Mon-Sat 11am-9pm, Sun 11am-3pm.

Sausage rings from Kreuz Market in Lockhart in the smoker. (Photo©Daniel Goncalves/Fotobia.com)

 

Customers queue up for lunch on a busy Wednesday at Lockhart SH. (Photo©Daniel Goncalves/Fotobia.com)

 

The grease-stained shirt of legendary Kreuz Market pitmaster Roy Perez on display at Lockhart Smokehouse. (Photo©Daniel Goncalves/Fotobia.com)

Leave a comment



bubba

4 years ago

Don't they use a GAS assisted smoker there?

Chris Wilkins

4 years ago

I sure don't think so Bubba, I think it's all post oak all the time. Saw them adding wood to a really large bed of coals just yesterday. Will ask the next time I'm there to be sure though.

David

4 years ago

One thing I've never understood – why a true Texas BBQ place would have Texas Pete's Hot Sauce on its tables. Texas Pete's Hot Sauce (which isn't from Texas and isn't really hot, so every other word is a lie) is a North Carolina sauce. Actually, there's no Pete either.




Austin Top 5 plus Snow's
Texas BBQ Posse eBook CTA 336x280

Most Shared Posts

Copyright 2017 © All Rights Reserved