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Results 1 to 8 of 8
  1. #1
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default Big Bruce's BBQ - Dallas TX

    I was recently in Dallas on a company trip and Big Bruce's BBQ was suggested as a place to get BBQ. So we all loaded up and headed out to find it. Wasn't hard to find.

    The menu is posted up on the wall and you choose what you want from single items to a bundled meal. I got the Belly Buster two meat sandwich with brisket and pulled pork and that came with one side and a drink.

    Price wasn't bad, but IMHO the food lacked any flavor to speak of. It was smoked, but very lightly. Almost to the point of 'why bother'.

    My opinion of the place is that I wouldn't go back even though it appears that the locals liked the place. I just don't know why.


    Big Bruce's Bar-B-Que

    8018 S Lancaster Rd
    Dallas, TX 75241




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    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  2. #2
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    They don't know any better? There's a place in Edmond, OK my Mom was raving about so my wife and I went one trip back there. It was boring food to say the least. My wife took a bite of the pulled pork and said "do they cook this in an oven? It hardly has any smoke to it."
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  3. #3
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    Quote Originally Posted by Bubblehead View Post
    They don't know any better? There's a place in Edmond, OK my Mom was raving about so my wife and I went one trip back there. It was boring food to say the least. My wife took a bite of the pulled pork and said "do they cook this in an oven? It hardly has any smoke to it."
    Was it Steve's?
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  4. #4
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    Yep, sure was.
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  5. #5
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    It's okay...like everything else once you learn to do it yourself, nothing else is good enough!
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  6. #6
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    In all fairness to all the Q Joints out there, there is no way that a restaurant can be expected to produce the quality of food that an experienced Q chef does.

    they have to mass produce. They can;t hand select each piece of meat, nor can they baby sit it as it cooks.

    At the same time though, there are those that do a much better jjob than others.

  7. #7
    Join Date
    Mar 2010
    Posts
    6

    Default

    Quote Originally Posted by SmokyOkie View Post
    In all fairness to all the Q Joints out there, there is no way that a restaurant can be expected to produce the quality of food that an experienced Q chef does.

    they have to mass produce. They can;t hand select each piece of meat, nor can they baby sit it as it cooks.

    At the same time though, there are those that do a much better jjob than others.
    My J&R OYler makes GREAT q! I cook it every day, over wood, and there is really no difference between what i serve in the raunt and what i turn in at comps

  8. #8
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    You got an Oyler?

    I am green with envy.

    Can we see it?

    I've only ever seen 2 of them in person.

    What is the name of your restaurant and your BBQ team?

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