Wednesday, June 30, 2010

Big Barn Bar-B-Que

8021 Main Street

North Richland Hills, TX 76180


Open M-Thur 11-10, F-Sat 11-12am, Sun 11-7

Update: This joint is CLOSED.

2010: We arrived just in time. Not only was this the first anniversary of the joint, most of the dining room was reserved for a banquet. They all got in line just behind us. My wife was game to let me sample a majority of the menu, so we each got three meat platters.

Her plate featured turkey, chicken and sausage. The sausage was dense, well seasoned, and flavorful with great smoke and nice snap. Chicken had no smokiness beneath the skin, but the meat was perfectly moist with great flavor. Turkey was even better with a hint of smoke in these slices that came from an actual turkey breast. On the side, mac & cheese was very generic, but the green beans were excellent.

My plate featured brisket, ribs and hot links. The hot links were the best item. Smokey and spicy with great flavor and a great snap. These were not generic hot dog flavored links with fake food coloring. Ribs had good seasoning, great moisture and good texture, but they were missing some good smokiness. Brisket had a hint of smoke in the crust, but none outside of the crusty bites. The meat was moist and nicely tender with a bit of well rendered fat along the edge. A great version of broccoli salad and mashed potatoes rounded out the plate.

After the meal, I talked with the pitmaster who informed me that they use a Southern Pride smoker. I also learned that both their sausage and hotlinks come from Eddy Packing Co. in Yoakum, Texas. I'd passed over their products on the grocery store shelves in the past, but no longer. I really enjoyed them both.

While the smoked meat at this joint could use some more smoke, they really put pride into their product and ensure that it all well cooked. Given the fact that I enjoyed everything I ate, although some of it tasted little more than baked, I had to give them a decent rating.

Rating ***
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No comments:


Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.