Off the Bone BBQ

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yumyum2

The secret is out: It’s Yum Yum wood

Every pit master has secrets. Eddie Brown at Off The Bone in Forest Hill, the Dallas-Fort Worth area’s top-ranked barbecue joint, is no different. What kind of wood do you use in your smoker, we asked Brown on our recent Tarrant County tour. “Yum Yum,” he said. What’s that? “Can’t tell you, it’s a secret,” he said. “But it starts with a ‘P.’” Pecan. Brown smiled and nodded his head. He said he mixes pecan with oak. And he kept that proportion to himself.Off the Bone BBQ, 5144 Mansfield Hwy, Forest Hill. Open Tuesday to Saturday, 11 a.m. to 8…
 - 05/10/2010
longorias3web

The Barbecue Chronicles: Fort Worth area has good barbecue, but it’s wise to space the tastings

On barbecue tours, it’s better to plan a break for the middle rather than the end. We learned that valuable lesson on a recent Saturday during a 100-mile, nine-hour excursion to four places in and around Fort Worth. Since the stops were close, all the eating was stuffed into five hours. Even our biggest eater, Gary Barber, couldn’t keep pace. Barber (a multimedia editor at The Dallas Morning News) ate a half-pound of sausage, a quarter-pound of brisket and two ribs at the first stop, Off the Bone in Forest Hill, at 11 a.m. By our last stop, Smokey’s Barbeque…
 - 05/08/2010
suzi

View from a BBQ Posse newcomer

Suzi Woo, wife of Texas BBQ Posse wheelman David Woo, accompanied us on the first stop on our recent Ft. Worth BBQ Tour. She brought a unique perspective to the tour and shared it with our resident writer Gary Jacobson. Read below to see Suzi’s thoughts on her first trip to Off the Bone BBQ. She’s pictured above, center, as the posse interviews pitmaster and owner Eddie Brown during our tour stop. “David has asked me to send my comments on my maiden voyage with the BBQ Posse. While I am unable to make much of a comparison with earlier…
 - 04/19/2010
offthe-bone2web

Ft. Worth tour begins at Off the Bone

Number one on D Magazine’s Best of DFW BBQ list. Quite a target for the Texas BBQ Posse. We peaked early and pulled in the parking lot at 10:30am. They opened at 11am, so we gravitated toward the smoker for some BBQ 101. We were greeted by pitmaster and owner Eddie Brown and peppered him with questions as he loaded racks of ribs into the smoker. Our BBQ posse was 21-strong when we ordered at Off the Bone, which is housed in an old Dairy Queen. The service was pretty good, around 10-15 minutes between ordering and eating. This was…
 - 04/15/2010

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