So, work finds me in Richardson, TX for a few days. When in
Texas...must Q.
Lunch with the customer lands me at Bone Daddy's, aka Smokehouse
Hooters. While the "scenery" was indeed nice, I didn't hold out much
hope for the food, given the chain nature and the obvious fact that
food is not the main draw.
Lunch started with a split order of wings. The wings were full wings,
tip to drumette. They were nicely smoked, good pinkish tone, then
finished under high heat with a sweet/spicy sauce. The tips were
overdone and dry, but the meatier parts were tender and tasty. Things
looked good.
I ordered the brisket plate, with two sides and a cheese roll. Sides
were slaw and mac and cheese. The M & C was excellent, creamy and
stringy, with just a touch of the graininess that shows real cheese
being used in the sauce. The topping was a sinful combination of
golden browned bread crumbs and herbs with a heart stopping helping of
butter. The slaw was decent as well. Mixed cabbage shredded with
carrot in a thick, savory sauce. Nothing major to rave about, but
certainly not terrible.
The first test of a new BBQ place is sauce. I don't ask for it, on
the side or otherwise. Does it come with sauce, or is a request made
as to whether I want it or not? The brisket showed up covered in
sauce, which did not bode well. The brisket was sliced and fanned on
the plate, and the slices were easily 1/4" thick. Now it takes a big
brass set or a large dose of self-delusion to serve brisket at that
thickness. Sadly for Bone Daddy's, the issue was the second. The
meat was chewy and heavily smoked, to the point of being nearly
acrid. Despite a day of travel under my belt from yesterday and a
move on Saturday, I left the thicker pieces of brisket on the plate.
Hardly an auspicious beginning.
My customer recommended I try Spring Creek Barbeque. Based on his
having raved about Bone Daddy's Q, I was suspicious, but hopped on the
internet to do a little research after wrapping up work for the day.
Chain restaurant was the first strike, but I figured I'd give it a
shot. After attempting to navigate a very full parking lot, I looped
around the block and parked in an office lot next door. The line was
nearly to the door, and the sweet smell of oak smoke lingered over the
lot. Cords of split oak were seasoning in front of the building. A
decently long wait in line led to a cafeteria-style service.
I ordered the beef and sausage dinner special, both sliced at order
and slid across the the top of the counter to an outstretched hand.
Sauce is offered, and they only ask for the chicken and ribs.
Everything else is assumed no sauce, dip your own if you want some. I
scooped a serving of sauce in a plastic cup. A small scoop of beans,
and a helping of slaw and mac and cheese filled out the plate, and
they were joined by a sundae cup filled with banana pudding on the
tray. A glass of sweet tea finished the order and I quickly grabbed
one of the few available seats. I started in on the beans, savory
pintos that were still a bit toothy, rather than the usual mushy beans
that you find. They were served in a beef stock and pepper based
sauce which was very tasty. The mac and cheese was a horrible
disappointment, with a doughy taste that made it seem like they had
used breadcrumbs to thicken the cheese sauce. It was decidedly
lacking in flavor, needing salt, pepper and tabasco to add some taste
to it.
The cole slaw, was the winner of the side dishes, by far. A pure
green cabbage slaw, chunked/chopped rather than shredded. A few
shredded carrots and a bit of red bell pepper finished the slaw. The
dressing made it a winner, a thin, creamy white sauce with an
incredible onion flavor. I'm no big fan of onion in my slaw, but the
flavor in the sauce was an excellent match to the light sweetness of
the sauce.
The sausage was tasty, but I was expecting a "traditional" peppery
Texas sausage, but got a more keilbasa/summer sausage flavor from it.
It was well smoked, complementing the sausage nicely, but not what I
was expecting or hoping for. The brisket was sliced at variable
thickness, but had just a touch of fat still in it, not dried out.
There was a thin but dark smoke ring on the meat, and a nice crust.
The first bite made me realize what was missing from the brisket
earlier in the day...the taste of beef. Real beef flavor, not just
smoke and sauce. At every thickness, the beef melted in the mouth,
leaving traces of smoke and meaty flavor on the tongue.
I finished the meal off with a decent banana pudding, topped with
whipped cream and nilla wafer crumbs, it was served parfait style,
layers of pudding, sliced bananas and wafer crumbs. Just sweet
enough, and a great finish to the meal.
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