I don’t know how we got on the subject, but one day, me and some of my friends on Twitter – Scott Vann, Kirk Coleman, and Matt Smith – got on the subject of barbeque. We all decided one day that we were going to eat barbeque at one restaurant mutually decided on, and tweet / facebook / take pictures of it. It would be similar to a Bizzy tweetup, or a Foodspotting Meetup, but it wasn’t tied to a particular company. It was more like a group of friends who loved social media enjoying a meal together. Plus, it was spelled different, obviously.
After a few weeks of going back & forth between schedules, and deciding where we even wanted to go – Hard8 in Coppell and Off The Bone in the Cedars were both on the list – we decided on the Lockhart Smokehouse in the Bishop Arts District. We really admired the way that they were using their social media tools to enhance their business & drive new customers through the door – look how it worked with my friends & me.
The day before we went, they tweeted us & said that for the 5 of us, we’d be better off getting “The Shiner Platter”. I didn’t necessarily know how I felt about that. I’m kind of mean and don’t like to share my food. Plus, what if it was too big that we couldn’t finish it?
So we get there, and we actually decided that the platter WOULD be the best option. We were concerned, but not overly worried, that we’d be able to finish it.
And then…they brought out the Shiner platter.
2 kinds of sausage.
Mac and cheese.
5 guys with the biggest grins on their faces.
None of us understood the regalness of the Shiner platter. We all felt like royalty, as we ate a meal made for 5 kings like ourselves. I know I couldn’t stop smiling for about the first 5 minutes.
So after we finished, and the foodgasm was beginning to wear off, they bring out the last (and best) part of the meal: the peach cobbler. It was Moist, and had just the right amount of crumble that made it way too delicious.
By the end of the meal, the only thing left on the platter were the remains of a feast that once was. Oh, and coleslaw. None of us were big coleslaw fans.
My only hangups were that whole “no sauce” thing. Not necessarily the fact that their barbeque was dry and needed sauce. It’s more so the fact that in Texas, we’re brought up on BBQ sauce. It’s a part of the experience. Some choices on BBQ joints in Texas are made solely on what the BBQ sauce tastes like. We finally did find the one bottle of sauce in the whole restaurant, towards the end of the meal. But it IS something that makes them unique.
I’d also say that while nearly each part of the meal was on-point, a few of the items were dry. Most noticeably the ribs. But the good points certainly outweighed the bad.
Overall, I’d say from First experiences, Lockhart Smokehouse may just be one of the best BBQ restaurants in Dallas-Fort Worth. But it does have a few other competitors, that we’ll be exploring in the future. Currently, we plan to do one BBQ #twEATup each month.
Wanna come? Just tweet us: @BBQTwEATup.