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Lockhart Smokehouse, the Central Texas-style barbecue joint launched by a step-granddaughter of longtime Kreuz Market owner Edgar Schmidt, was easily 2011's most eagerly anticipated restaurant opening. Lockhart's fatty brisket, remarkably tender and flavorful, proves the excitement was warranted. While the smokehouse hasn't yet mastered ribs or chicken, there's perhaps no better place to Dallas to observe the "no sauce, no forks" dictum and attack smoked beef bare-handed. Consistent with Texas tradition, the array of accompaniments includes pickles, raw onions, jalapeños and cheddar cheese. There's Shiner Bock at the bar.
The brisket is out of the butcher paper. Texas Monthly posted their latest top 50 barbecue restaurants list and both Pecan Lodge and Lockhart Smokehouse made this year's cut. A look at previous years ... More »
An employee of Lockhart Smokehouse was arrested early this morning for threatening police officers with a knife after they responded to a complaint called in by an unnamed witness. If you want details... More »
If you haven't seen the show, Destination America's BBQ Pitmasters is a reality show designed to challenge flame wizards in a barbecue showdown. Each week, teams burn their proteins' ends, and occasio... More »
For this episode of The Box, we took our box of crap to Dallas Lockhart Smokehouse. Spoiler alert: It ended well. The Challenge: Create two delicious dishes using each of the ridiculous ingredients... More »
For more of Gavin's swim in Texas barbecue sauce, see also *The Englishman Reviews Taste of Dallas' BBQ Scene *An Englishman Reviews the BBQ of Hard Eight for The English *An Englishman Reviews the BB... More »
The last time I went was during the dinner hour and they were sold out of almost everything, so this time I went at 11:00 a.m. right when they opened.
I wanted to make sure I had enough food for my wife and I to eat both lunch and dinner, so I ordered 1/2 lb. of beef brisket, 1 lb. of ribs, 2 pork chops, and 4 Kreuz sausages. I also got bbq baked beans, mac n' cheese, and potato salad for my sides.
The beans had a good sweet flavor to them, and had a generous helping of chopped brisket and smoked onions mixed right in. My mac n' cheese was cheesy and creamy. The potato salad also had a nice taste.
At Lockhart Smokehouse, you can get your brisket however you want: lean, fatty, extra bark, etc. I opted for a mix of lean and fatty with lots of extra bark. My first bite seemed to literally melt in my mouth. Next I moved on to the pork chops. The crust was nice and crispy, with a hint of sweetness to it. My sausage also had a nice amount of pepper to it that left a lingering spiciness after each bite. There was a great char and flavor to the ribs from the dry rub, so the ribs didn't need any sauce at all (which is good because none was offered).
My lunch was absolutely delicious all the way around. In fact, the only bad thing about Lockhart Smokehouse is the price. Lockhart Smokehouse probably has some of the best Texas-style barbecue in Dallas, but just be prepared to pay for it.
Read my full review, complete with pictures:
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Waiting for your food at the counter of Lockhart Smokehouse is like something straight from the beeftacular dreams of Travel Channel host Anthony Bourdain. You're waiting, watching the barbecue masters cut through the bark of a hunk of meat, and then they hand it over -- a slice of wax paper heavy in the center with fat-shimmering meat. If you've ordered right, you've ordered the shoulder clod. The clod is a lean cut from the shoulder, but don't let that fool you: Lockhart's shoulder... More »
"No Forks! No Sauce! No Kidding!" was the slogan when Lockhart Smokehouse opened in the Bishop Arts District in February. That's the way things are at legendary smokehouses like Kreuz Market down in Lockhart. Gradually, though, the owners accepted that there's not much overlap between the yuppies and art patrons who patronize the Bishop Arts District and the educated, dedicated brisket fiends who make pilgrimages to the mecca of meat that is Central Texas. Dallas diners mostly grew up on... More »
It's a total sausagefest at Lockhart Smokehouse. Every day, Jill and Jeff Bergus open up their restaurant, pitmaster Tim McLaughlin whips out his sausage and people line up and pay to eat it. Countless times, the folks at Lockhart Smokehouse have heard grammas utter the phrase, "Gimme some of your sausage." And they happily oblige, without once replying, "That's what she said." Because they're professionals, dammit. They're also the exclusive purveyors of the legendary, freaking amazing,... More »
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