Big Fish BBQ in Southlake Texas, Best I ever had.

Tried this place out last weekend. I ordered brisket, pork ribs, sausage (regular and jalape�o cheddar), and smoked peppered beef tenderloin. I liked all the meats with the exception of the ribs ( I didn't care for the rub). Brisket was smoked well and had a fantastic bark. The beef tenderloin was really good too. Of the two sausages, I preferred the jalape�o cheddar, but the basic German sausage was also very good. Only tried one side (jalape�o bacon mac n' cheese) and thought it was good as well. I will be going back here.

I love Hutchins. It is defiantly one of my top 3 barbecue joints in DFW. They changed up their sausage recipe last year and I don't care for the new sausage, but the brisket and ribs are always great. They also have the best smoked chicken I have ever had. We used to go there 2-3 times a month and not have any issues having to wait in line. Since they made the Texas Monthly Top 50, there has been a wait every time I have gone. Even the drive thru is 6-10 cars long now, but they run you through the lines pretty quick.

Met some buddies in Austin last week with the idea of eating some barbecue and hanging out. We went to two of my favorites, Freedmen's and Franklin Barbecue, but also tried out Micklethwait Craft Meats for the first time.

We started out by hitting Freedmen's Bar, which I think is one of the most underrated barbecue joints in town. Ordered the Holy Trinity plate and the brisket, ribs, and sausage were all on point. Also tried out the Holy Mary, which was a Bloody Mary garnished with a rib, a slice of brisket, and sausage. In all honesty, this was a meal in itself.



The next morning, we took a cooler full of beer and water so we could brave the line at Franklin Barbecue. We got there at 8 a.m. thinking we would beat the majority of the crowd, but we were wrong. The time really flew by and we had a great time catching up. The man himself, Aaron Franklin, was even cutting the meat on this day. The last two times we went, he has just been greeting patrons and working around the pits. I had the brisket, turkey, and pulled pork. The brisket was as great as ever and the turkey was amazing too. I tried the pulled pork for the first time and thought it was good, but not the best I have ever had. That being said, one bite of the moist brisket makes your understand why Aaron Franklin became the first barbecue pit master to ever win a James Beard Award for a region.

On our way out of town, we also stopped at Micklethwait Craft meats and had a positive experience. I ordered the three meat plate with Andouille Sausage (they offer a different house-made sausage each day), Ribs, and Brisket. All three meats were very good, but the Andouille was some of the best I have ever had. I am usually not much for sides when it comes to barbecue, but the Poppy Lemon Cole Slaw and Jalape�o Cheese Grits were off the charts good. I also finished off the meal with a homemade moon pie. Although not as good as Franklin or Freedmen's, I still really liked this place and would be glad to go again because there was only a short line when we went and the barbecue was well above average.

I went through the drive thru at soulmans in Terrell a couple of months ago for a pound of brisket and when I saw it was $18 i kept right on going. Was at Mac's in Dallas a couple of days ago, a rib plate was 17.99. What's the world coming to?

That looks great and thanks for sharing, but that looks like a snack. Does that sign say "Free Beer Wednesday"?
By the way, you'd make a great barbecue writer for some magazine.

Yep, they had free beer on the day we went. Another plus in my book.