Best Frisco Barbeque
You can hardly drive a mile in Texas without hearing, seeing or smelling a Texas barbeque grill. They are as ubiquitous to Texas as the cowboy hat. Thank goodness. One bite of delightfully smoky Texas barbeque and you’ll be begging for more. If you ask most Texans, they’ll tell you that the best barbeque you’ll ever have in your life is defined by three things:
Meat, Heat, and Mesquite.
The beef of choice for most Frisco barbeque restaurants is beef brisket. This challenging cut, once eschewed by butchers and chefs as too tough and too fatty has become a Texas barbeque standard. Indeed, a poorly handled brisket is a guaranteed disaster in the hands of an inexperienced backyard chef or amateur cook. Legend has it, however, that an enterprising young cook took this discarded cut and slow-roasted it on a closed pit vs. the more popular open grill of the time. The process rendered the beef brisket fork tender, wonderfully smoky, and delightfully juicy.
The trick to the juiciest, most flavorful barbeque is to slow cook it – somewhere in the neighborhood of 15 hours. Frisco, Texas barbeque pitmasters know to keep their beef brisket away from direct heat and avoid poking, prodding, or flipping – anything that will release those divine juices you’ll be sopping off of your plate later (with a sweet and sticky hunk of cornbread or buttery roll – standards of many a Texas barbeque menu). This process, while time-consuming, delivers incredible results and creates Texas barbeque fans on the spot.
While most everyone agrees that beef brisket is the traditional meat of Texas BBQ and the cooking process is not to be tinkered with, the kind of wood used to deliver the rich, smoky flavor that infuses the meat is a debate not so easily settled. Old school barbeque aficionados tend to vote mesquite wood all the way. This Texas wood, once considered a ranching nuisance, gained new life and admiration as a flavorful infusion into humble barbeque. However, some barbeque diners swear by a combination of hickory wood smoke and a flavorful dry rub to create the most authentic Texas barbeque experience.
Whether you choose to have your barbeque delivered on a humble sheet of wax paper from a roadside stand or on a china plate at the finest Frisco restaurant, don’t leave Texas without enjoying this traditional dish.
Dickey’s BBQ Pit
7070 Preston Road
Dickey’s Barbecue Pit is a true American success story. In 1941, Travis Dickey, a World War II veteran, opened the first Dickey’s Barbecue Pit in Dallas, Texas. Dickey was a true Texas character blessed with the gift of gab and the love of authentic, slow-smoked barbecue. In the beginning, Dickey’s Barbecue Pit was truly a family operation with Travis working the block and Miss Ollie Dickey serving sandwiches. Space on the restaurant sign was rented out to help pay the start-up costs for the restaurant and the menu was limited to beef brisket, pit hams, barbecue beans, potato chips, beer, bottled milk and sodas. – dickeys.com
Rudy’s Country Store & Bar-B-Que
9828 Dallas Parkway
Just north of San Antonio, at the edge of the Texas Hill Country, sits the small community of Leon Springs. Founded in the 1800s by Max Aue, Leon Spring’s cityscape changed when Max’s son, Rudolph, opened a one-stop gas station, garage, and grocery store. Bar-B-Q was added to the operation in 1989, and Rudy’s “Country Store” and Bar-B-Q has been serving up tasty food ever since. The same original recipes that built Rudy’s Leon Springs’ reputation are now available throughout the Southwest. Our pits are 100% wood fired with oak, a slower burning wood than the mesquite used by others. Along with time and oak, we cook with a dry spice that ensures each plate of Rudy’s Bar-B-Q is perfectly ready for you. Apply some of our famous ” Sause” and dinner is served. – rudysbbq.com
Spring Creek Barbeque
3623 Preston Rd.
Founder and CEO Chris Carroll is proud of the growth of Spring Creek Barbeque and Carroll Family Restaurants. What began in 1980 with one Spring Creek Barbeque location now includes 42 restaurants including Spring Creek Barbeque, Mexican Inn Cafe, and Shady Oak Barbeque & Grill. Chris believes that our company’s greatest strength is its people. – springcreekbarbeque.com