Railhead Smokehouse BBQ Ft. Worth, TX




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I finally got a chance to give this place a try. I was skeptical because it seemed to be a college hangout more than a BBQ joint based on reviews from Yelp.com.

My order: 2 meat dinner with Pork Ribs and Sliced Brisket, 1/2 lb of Jalapeño Cheddar Sausage with hand cut french fries and cole slaw. Each dinner comes with 2 slices of white bread, 2 pickle spears (which were awful) and sliced onions and your choice of 3 sides.


Pork Ribs (spares): They had a great bark and flavor. They were a bit overcooked as they were falling off the bone before I could pick them up.

Sliced Brisket (flat): Nice bark and flavor. The flavor helped cover the fact that it was really dry.

Sausage (jalapeño/cheddar): Nice snap to the case and juicy but the cheddar was like Cheez Whiz and that ruined it for me.

French Fries (hand cut): Second best thing about this meal. They had great flavor and were tender and crispy on the ends. They count for 2 of the 3 sides, worth it.

Cole Slaw (mayo based): Good flavor, and the size of the cut on the cabbage was nice without being heavy.

Overall you get the feel this place is more about who eats here than what you’re eating. Nearly everyone was having a schooner validating that suspicion. The portions are very generous but if you go get the ribs, fries and nothing else. What kind of BBQ place doesn’t even serve sweet tea, craziness?!

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Smoque BBQ Chicago, IL



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I’ve been anxiously anticipating this review for a few years now. I first heard about Smoque on Triple D and was instantly stoked. These guys took all the best BBQ from Texas (Sausage/Brisket), Kansas City (Ribs), Memphis (Ribs) and the Carolinas (Pulled Pork) and single handedly put Chicago on the BBQ map.

I got there at 10:30 because I had heard it gets busy at lunch but also wanted to get a few pics of the building. One of the owners came out and asked if I’d like to sit inside while I waited for them to open at 11; awesome but simple gesture.

My order: 1/2 slab Baby Back Rib dinner with a “taste” of Texas Sausage and Sliced Brisket with BBQ beans and Mac ‘n Cheese. Each order comes on a butcher paper lined tray with slaw and your choice of sauce; regular or spicy.



Brisket (flat): Best Brisket I’ve reviewed to date. Incredibly tender, so much so it was nearly impossible to eat even with a fork. The thick/dark bark, smoke ring and flavor were incredible. I got lucky and was served a “Burnt End.” hands down THE BEST bite of BBQ of my life!

Ribs (Baby back): Great smoke ring, bark and flavor again. They were tender but had the perfect amount of “tooth.” I would have normally gone with St. Louis style ribs but they had apparently stopped serving them due to a meat quality issue; respectable.

Texas Sausage: Great snap to the natural case and incredibly juicy. Flavor was spot on with the right amount of spice and smoke. They got this one dead on.

Slaw: Vinegar based consisting of just cabbage and onions. The subtle flavor of the light dressing was nice compared to the normal mayo dressing.

BBQ Beans: While normally my least favorite side these were good. They had chopped brisket throughout and seemed to have some kind of soda in the sauce, my guess is Dr. Pepper. Good choice.

Mac ‘n Cheese: The only let down. I liked the crumble crust but the cheese sauce was far too lumpy for me. The flavor was good but the consistency was hard to ignore.

My overall experience was better than I had anticipated. I was ready for a let down especially being outside your main BBQ areas. This was one of the Top 3 BBQ meals of my life!! Anyone going to Chicago owes it to themselves to eat here. You could have franchises of this place in all the major BBQ areas and it would do great.

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Vicker’s BBQ Bogata, TX

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*Heads up this review is from a few months back, I’ll be back up this way again for an updated review sometime soon.

My order: The sliced Brisket plate with 2 sides and a half pound of Smoked Hot Links. Each plate comes with a slice of white bread, hamburger dill pickle slices and sliced onions.

Brisket (flat): Nice smoke ring, good bark and fat content. Juicy and the perfect balance of smoke flavor. This is the best brisket I’ve had since Longoria’s.

Hot Links (Pittsburgh, TX style): Hands down the best hot links I’ve had. Great flavor, perfect snap to the case and the right amount of spice. They were pretty dark so I thought they would be dry but they were incredibly juicy.

Beans: Standard pinto beans, not the star of the show but a good rendition.

Potato Salad: This was really good. It’s your basic yellow potato salda but had a real nice flavor.

Overall this is a real good small town BBQ joint. The previous BBQ place in this location was apparently terrible. The new owners stepped up to the plate swninging.

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Smokey’s Barbeque Ft. Worth, TX




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I made my trek to the East Side of town to check out another top DFW BBQ joint. I have heard Smokey’s was awesome but that might have been an understatement. This is the best BBQ joint I’ve checked out to date.

My order: The Cool Hand Luke- 3 meat plate with 2 sides; Sliced Brisket, Ribs and Sausage. Each plate also comes with a homemade bun. There is a veggie bar with potato salad, beans, cole slaw and all the usual Q trimmings.


Ribs (full spares): Beyond amazing. Nice smoke ring, great bark, falling off the bone tender but incredibly meaty and moist. I would go back just for these alone.

Brisket (flat): Nice smoke ring, on the dry side but a nice flavor.

Sausage (Jalapeño links): These links were amazing as well. The smokey flavor as well as the jalapeño were great. Had the case been a tad less chewy they would have been perfect.

Beans: Great as well. They had a base flavor similar to Ranch Style Beans but there were LARGE chunks of brisket, ribs and sausage throughout.

Potato Salad: This was also great. It was your basic potato salad but had a great flavor.

Overall I’d come back for any single item alone but put it together and I think I’ve found my new favorite local BBQ joint. Everyone in DFW should check it out.

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Woody Creek Bar-B-Q Ft. Worth, TX




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I’ve been wanting to try this place since it opened. I probably should have gone sooner to get the disappointment out of the way.

My order: 3 meat plate with 2 sides; Sliced Brisket, Ribs and Sausage. Each plate also comes with a slice of Texas Toast. There is a veggie bar with pickles, onions, jalapeños and carrots.


Ribs (full spares): Fantastic. Nice smoke ring, great bark, falling off the bone tender. I would go back just for these if I ever energy back.

Brisket (flat): Small smoke ring, fairly tender, nice flavor. I got a slice from the point and it was a lot better. Overall good but not great.

Sausage (Eckrich): To say this was disappointing would be an understatement. Any BBQ joint that serves Eckrich type sausage should be ashamed.

Cole Slaw: Average long cut slaw, forgettable.

Potato Salad: The potatoes weren’t cooked long enough and the dressing was “strange.”

Overall I’d come back but for the ribs and nothing else. The experience didn’t come close to the expectations I had.

One of the best things about this place is the wicked mural on the side of the building. If only the rest lived up to this it would be killer.


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BBQ @ Night.


I brought some of the chopped Bison I smoked last weekend to work and shared what I didn’t finish. This led to a coworker, who tried it, asking me if I would do some BBQ for her. “Sure,” was the answer.

So here I sit spending another night stoking the embers on the smoker. Luckily this won’t be an “all nighter” as the food isn’t being delivered until Monday.

Here’s the list of meats I was asked to do and how they were prepared and cooked.

Pork Rib Tips – To prep I removed the membrane from each rib. After this was done they were rinsed and patted dry with paper towels. From here they received a heavy coating of my homemade BBQ rub and then rested in the fridge for an hour. They were smoked at 235* for about 4 hours.

Beef Skirt Steak – These came pre seasoned and marinated so there was no prep short of removing them from their package. They were smoked at 225* for about 1.5 hours.

Pork Roast – This also came pre seasoned and marinated so no prep again except removal from the package. It was smoked at 235* for 4.5 hours.

Whole Chickens (5.5lbs each) – I am trying a new technique on these to hopefully keep the skin from being rubbery. These were cleaned then brined for 4 hours in the fridge. They were then rinsed again and placed on a wire rack to dry in the fridge for another 4 hours. Next I coated them with the homemade BBQ rub and put them back in the fridge for another hour. These were smoked at 275*-300* for 3.5 hours.

The pre seasoning and marinade definitely saved time but I could have imparted more flavor if I handled that. Either way it’s all going to be good.

Maybe one day this will actually go from hobby to career, only time will tell.

Back to the fire.

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Life’s a garden, dig it?

I know that was Joe Dirt’s mantra but what if he was wrong? What if life is more like a pile of manure, then what? Last I checked not many people like digging into a steaming pile of crap.

Life is bad for a lot of people but who’s to say it’ll ever get better? “It’ll get better…..never give up, never surrender…..have faith.” How do you know?…..why not?…..in what? 

Living in the muck of reality isn’t always fun but it’s generally where the real world centers itself. Things could be a lot worse most of the time but thankfully it’s not. Living in a box under a bridge, yeah that’s a reason to be down on life. And from the outside looking in it might not seem so bad but how do you know that manaquin in the window isn’t sad and lonely?

It’s amazing what a crap drink from Starbucks can lead to.

“We now return you to your regularly scheduled Wednesday….enjoy”

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Fat Cow BBQ Lewisville, TX



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A new BBQ joint opened up near work so i had to give it a try. Some work buddies had already beat me to it so I couldn’t be left out. There were 4 hungry guys waiting for the place to open so that was promising.

Any day is a good day for BBQ, am I wrong?

My order: 3 meat plate with 3 sides; Chopped Brisket, Pulled Pork and Sausage. Each plate also comes with dill pickle slices, sliced red onion, a jalapeno and a roll.


Brisket (chopped): The size of the chopped meat was perfect. It appeared to be pulled then chopped which helped. The meat had a nice smoke ring and was incredibly moist. The flavor was less smoked and more similiar to the taste of  Taco Cabana’s brisket tacos. Real good either way. Update: Found out why it tastes like Taco Cabana’s brisket did, they smoke with Mesquite wood.

Pulled Pork : Great smoke flavor with a nice smoke ring. There was plenty of bark throughout. You could tell this was hand pulled the right way. Solid

Sausage : Standard peppered sausage with a good snap to the case. Nice flavor but not overly smokey.

Buttered Kernel Corn: As good as a normal canned corn but mixed with a Rotel like tomato/chili mix.

Green Beans: Nice fresh looking green bean but tastes like as good as a canned green bean

For the price and the size of the portions I don’t see how you can beat the BBQ here. The taste of the BBQ is real good and the price should help this place get the word out. Beginning May 1 the prices per plate are each going up $1 but you’re still getting a steal for the size of the portions. I’ll be back for sure.

Update: Went again today. Got the 2 meat plate with Pulled Pork/Smoked Sausage. Sides: Green Beans and Mac ‘n Cheese. Even better this time, the Pulled Pork was awesome and the Smoked Sausage you could definitely tell it was in the smoker at some point. The Mac ‘n Cheese stole the show, awesome stuff. I’ll be back again to try the Fat Japs.

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Dat’s Good Que- Lewisville, TX


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I heard about Dat’s from some buddies at work and decided today was the day for some Q. Don’t let the outside of the building fool you they’ve got some pretty solid BBQ going on. It’s cafeteria style with a soul food feel, the greens looked awesome.

My order: The Quarterback (2 meats, 2 sides); Sliced brisket and Ribs, I got a Hot Link on the side. My sides were Corn on the Cob and Green Beans. Each plate comes with your choice of a roll or corn bread.


Ribs (Spares not trimmed): Small smoke ring, real good flavor and moistness. Had a nice charcoal flavor to the bark.

Brisket (point): Very moist, nice thick smoke ring, big bark with lots of flavor. Again the brisket also had a nice charcoal flavor to the ample bark.

Hot Link: Standard jalapeño flecked, good flavor, little to no smoke taste.

Corn on the Cob: The buttery water bath it was in helped.

Green Beans: Run of the mill.

The cornbread was real good, riding the line between dry and moist.

The brisket and ribs were both excellent choices. I’ll be back to try the pulled pork as I hear it’s another good choice.

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Texas Pit BBQ – Saginaw, TX



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Jess and I decided to try Texas Pit BBQ while we were in Saginaw. We’ve driven by numerous times but never paid it much thought, it’s a shame because the BBQ is Solid.

My order: 3 meat plate with 2 sides; Sliced Brisket, Sausage and Ribs. My sides were the Fried Okra and Fresh Green Beans. Each plate also comes with a piece of Buttered Texas Toast, sliced red onion and a Kosher Pickle Spear.


Ribs (St. Louis style spares): The highlight of the meat trio. Huge smoke ring nearly all the way through, excellent rub flavor and perfect fat content. These pulled easily off the bone but were moist, smokey and sadly not enough. Had I realized this I would have gotten a full rack and skipped the rest of the meats.

Brisket (flat): Nice smoke ring, little bark, little fat, moderate smoke taste. The lack of fat led me to think it would be dry like Dickey’s but it wasn’t. The moisture was on point. It would have been so much better had there been more smoke flavor.

Sausage (regular): Nice snap to the case, okay flavor but the salt was too much. Zero smoke ring and little to no smoke flavor.

Fried Okra: Heavier breading than the typical okra and more flavor, solid choice.

Fresh Green Beans: Awesome. I’m not sure how they get so much flavor out of a simple green bean. The broth they cooked them in must have been either chicken or vegetable stock because they were full of flavor.

Jess’ order: Pulled Pork sandwich with a side of fries. The sandwich plates normally come with 2 sides unless you get the fries; surprisingly worth the gamble. She killed both the sandwich and fries in no time. I of course assisted with the fries. I can’t comment on the pulled pork but she said it was great.

I’d come back for the ribs alone. As a whole we’ll be back for sure.

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