May 27, 2025 • 5 mins
“Can you really be a meat sommelier?” That’s the question Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray chew on as they dive into the sizzling, smoky world of Texas barbecue in this mouthwatering episode of The Ben and Skin Show.The crew breaks down the newly released Texas Monthly Top 50 BBQ Joints list—aka the Rose Bowl of Barbecue Rankings—and it’s more than just brisket and ribs. From Goldie’s in Fort Worth to Dane’s Craft Barbecue in Aledo, they explore the flavors, the fanfare, and the fierce competition that makes Texas the undisputed BBQ capital of the world.This episode is packed with laugh-out-loud moments, local flavor, and a genuine appreciation for the art (and science) of smoked meat. Whether you're a BBQ purist or just here for the banter, this one’s got something for everyone.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
And we just went on an epic run. So much
great stuff that we got to tell you about, including
BFD on Sunday, lots of great stories. All of that
is coming up in the big finish at five forty five.
But right now it's time for this.
Speaker 2 (00:18):
UNEs. It's time.
Speaker 3 (00:23):
Yeah. This is the big daddy of them all.
Speaker 2 (00:24):
This is the one that you'll be hearing about, and
we're getting ahead of it because this dropped this morning.
Speaker 3 (00:29):
This is the Rose Bowl of barbecue. This really is.
Speaker 2 (00:32):
I know, we do a lot of food talk because
you know, it's good to talk about food. I like food,
but like this one is a little different. This is
one of the like Dallas Wanner News had this up
at the top for It's our Telegram had this at
the top channel.
Speaker 3 (00:44):
It's just this daily news.
Speaker 2 (00:47):
This one's very influential because it like this changes some
of these businesses as well. Absolutely, this uh to Texas
Monthly is a top fifty barbecue spots in Texas. There's
some honorable mention too, we will get to. I do
want to talk about how you get here. The guy
Texas Monthly in their article just talked about how the
(01:09):
first one they did was in twenty thirteen.
Speaker 3 (01:11):
Is that right? I would have thought would have been
sooner than that.
Speaker 2 (01:13):
And here's how much Texas barbecue has grown and changed
since then. Only seven of the joints from the twenty
thirteen list are on the top fifty in this one.
Speaker 3 (01:21):
Wow, that's quite a bit of turnover.
Speaker 2 (01:23):
Yeah, they visited three hundred and nineteen different spots and
a lot of work.
Speaker 3 (01:30):
Yeah it is.
Speaker 2 (01:30):
It's a lot of meat, you know what. It is
a lot of meat. And this is a fun sentence,
he said. Tasting eating barbecue for a living is good
work if you can get it. But I'll admit that
at moments it was tedious and exhausting to parse the
often minute differences, minute differences among so many meals.
Speaker 3 (01:48):
I will imagine trying to be like, I like the
brisket from that place.
Speaker 1 (01:53):
That's like the thing, you know, if you're a samal yay,
Like you've taken all this you've done all this studying
about wines, and you've developed this palette and all this stuff.
Speaker 3 (02:02):
Can you do it for meats?
Speaker 1 (02:04):
Like? I'm sure you know you can. But we're really
getting into a preference thing. I don't think it's like
being a you know, a wine Expert or something like that.
Speaker 2 (02:15):
Top ten was where we will start, and we'll just
mention the ones at DFW yet because you know Wolfourth
had one a number ten.
Speaker 3 (02:24):
You guys know where woolfourth is. That that's will Forth Brimley.
He was an actor.
Speaker 2 (02:30):
Number seven Randy Galloway Alito, Alito. The place is called
Dane's Craft Barbecue. See he took one of Ben's words
craft and put it through there. Their pro tip on
this is breakfast, the old breakfast going as well.
Speaker 1 (02:48):
I love brisket, egg and cheese tacos.
Speaker 3 (02:52):
Okay, I thought you're gonna say Taketo's same thing basically, yeah, yeah, yeah, yeah, amazing.
Speaker 1 (02:58):
Right now, there's a place not are around the corner
from us, Rudi's that you know. They they do breakfast tacos.
Yes they do, and they're fantastic, so good.
Speaker 3 (03:07):
So there you go. That is Dane's Craft Barbecue, number
seven in Aldo did they do?
Speaker 1 (03:12):
They say, Hey, the reason this is number seven is
because whatever, Hey, yeah, I mean, it's a good long
paragraph about it.
Speaker 2 (03:19):
Some of their side want to know. Some of their
sides are love sides. I love sides. Freedo pie beans,
oh oh, because Randy Galloway worked with Fredo for so
many years. Rest in Peace, Flaming hot streak, corn yep Okay,
that sounds like a stomach explosion, Apple slaw and broccoli
grape salad, and I don't really know when you together.
Speaker 1 (03:38):
I don't mess with slaw in general, but if I
was gonna eat slaw, that sounds like slaw might eat.
Speaker 2 (03:44):
Sounds like a pretty much good stuff. They said, the
ninety five fort worth the weight platter is what you
should get. Okay, five dollars fort worth the weight platter
gets you a half pad of all the stuff.
Speaker 1 (03:54):
Is that the one the guys that killed Osama ate
right after they did that.
Speaker 3 (03:58):
I think it's got like twenty two thousand.
Speaker 2 (04:00):
Christina watched The Prestige this weekend but didn't get to Friendship,
And I am a little upset about that. You watched
the Pee Wee Herman documentary and didn't get to the studio.
And I'm a little upset about that I did eat
the Sealed Team six special though. Christina is just you
don't have to laugh at his references to a movie.
Speaker 3 (04:18):
Did you you gotta stop? Well? I see y'all get excited,
and I want to join in, so I laugh fun.
I want to. I definitely want to go watch it again.
Number three. They have won this before, they have conquered
this list before.
Speaker 2 (04:33):
Really Number three Goldies yeap, I've never had the fort Worth.
Speaker 3 (04:38):
Yeah, I need to do. Goldies opened up in twenty twenty.
Speaker 1 (04:42):
I always go there, like if I lose my key
and can't get in anymore, or I need to book something,
you know for the show.
Speaker 3 (04:48):
Oh Gold's that's Golden. Oh, that's Golden. Yeah, she works.
I cannot believe I've never been to Goldies. Is that right?
Speaker 2 (04:55):
The first time I met more the extended family, my
wife's side of the family, was at where their place is,
like the actual building.
Speaker 3 (05:04):
I'll just all met at the building and didn't eat
the barbecue.
Speaker 2 (05:06):
It wasn't open yet. This is nineteen Oh gotcha? Yeah,
because I believe she her dad owns the building, oh
okay or something, and I truly don't know.
Speaker 3 (05:19):
And I was like, how hell we ain't been to Goldies.
Oh would you say it like that? I just say
it like that, okay?
Speaker 1 (05:23):
And did she say, because you're talking weird? Yeah, we
should go to Goldies. It is other, it says fourth
two I would call it more Kennadale. That'd be what
I would call it. Okay, let's let's get into that next.
Would it be more Kennidale or would it be Fort Worth.
We have more details like that on our Top fifty
Barbecue from Texas Monthly, and we'll get into part two
(05:44):
of that all coming up next right here on the
Bent and Skin Show
And we just went on an epic run. So much
great stuff that we got to tell you about, including
BFD on Sunday, lots of great stories. All of that
is coming up in the big finish at five forty five.
But right now it's time for this.
Speaker 2 (00:18):
UNEs. It's time.
Speaker 3 (00:23):
Yeah. This is the big daddy of them all.
Speaker 2 (00:24):
This is the one that you'll be hearing about, and
we're getting ahead of it because this dropped this morning.
Speaker 3 (00:29):
This is the Rose Bowl of barbecue. This really is.
Speaker 2 (00:32):
I know, we do a lot of food talk because
you know, it's good to talk about food. I like food,
but like this one is a little different. This is
one of the like Dallas Wanner News had this up
at the top for It's our Telegram had this at
the top channel.
Speaker 3 (00:44):
It's just this daily news.
Speaker 2 (00:47):
This one's very influential because it like this changes some
of these businesses as well. Absolutely, this uh to Texas
Monthly is a top fifty barbecue spots in Texas. There's
some honorable mention too, we will get to. I do
want to talk about how you get here. The guy
Texas Monthly in their article just talked about how the
(01:09):
first one they did was in twenty thirteen.
Speaker 3 (01:11):
Is that right? I would have thought would have been
sooner than that.
Speaker 2 (01:13):
And here's how much Texas barbecue has grown and changed
since then. Only seven of the joints from the twenty
thirteen list are on the top fifty in this one.
Speaker 3 (01:21):
Wow, that's quite a bit of turnover.
Speaker 2 (01:23):
Yeah, they visited three hundred and nineteen different spots and
a lot of work.
Speaker 3 (01:30):
Yeah it is.
Speaker 2 (01:30):
It's a lot of meat, you know what. It is
a lot of meat. And this is a fun sentence,
he said. Tasting eating barbecue for a living is good
work if you can get it. But I'll admit that
at moments it was tedious and exhausting to parse the
often minute differences, minute differences among so many meals.
Speaker 3 (01:48):
I will imagine trying to be like, I like the
brisket from that place.
Speaker 1 (01:53):
That's like the thing, you know, if you're a samal yay,
Like you've taken all this you've done all this studying
about wines, and you've developed this palette and all this stuff.
Speaker 3 (02:02):
Can you do it for meats?
Speaker 1 (02:04):
Like? I'm sure you know you can. But we're really
getting into a preference thing. I don't think it's like
being a you know, a wine Expert or something like that.
Speaker 2 (02:15):
Top ten was where we will start, and we'll just
mention the ones at DFW yet because you know Wolfourth
had one a number ten.
Speaker 3 (02:24):
You guys know where woolfourth is. That that's will Forth Brimley.
He was an actor.
Speaker 2 (02:30):
Number seven Randy Galloway Alito, Alito. The place is called
Dane's Craft Barbecue. See he took one of Ben's words
craft and put it through there. Their pro tip on
this is breakfast, the old breakfast going as well.
Speaker 1 (02:48):
I love brisket, egg and cheese tacos.
Speaker 3 (02:52):
Okay, I thought you're gonna say Taketo's same thing basically, yeah, yeah, yeah, yeah, amazing.
Speaker 1 (02:58):
Right now, there's a place not are around the corner
from us, Rudi's that you know. They they do breakfast tacos.
Yes they do, and they're fantastic, so good.
Speaker 3 (03:07):
So there you go. That is Dane's Craft Barbecue, number
seven in Aldo did they do?
Speaker 1 (03:12):
They say, Hey, the reason this is number seven is
because whatever, Hey, yeah, I mean, it's a good long
paragraph about it.
Speaker 2 (03:19):
Some of their side want to know. Some of their
sides are love sides. I love sides. Freedo pie beans,
oh oh, because Randy Galloway worked with Fredo for so
many years. Rest in Peace, Flaming hot streak, corn yep Okay,
that sounds like a stomach explosion, Apple slaw and broccoli
grape salad, and I don't really know when you together.
Speaker 1 (03:38):
I don't mess with slaw in general, but if I
was gonna eat slaw, that sounds like slaw might eat.
Speaker 2 (03:44):
Sounds like a pretty much good stuff. They said, the
ninety five fort worth the weight platter is what you
should get. Okay, five dollars fort worth the weight platter
gets you a half pad of all the stuff.
Speaker 1 (03:54):
Is that the one the guys that killed Osama ate
right after they did that.
Speaker 3 (03:58):
I think it's got like twenty two thousand.
Speaker 2 (04:00):
Christina watched The Prestige this weekend but didn't get to Friendship,
And I am a little upset about that. You watched
the Pee Wee Herman documentary and didn't get to the studio.
And I'm a little upset about that I did eat
the Sealed Team six special though. Christina is just you
don't have to laugh at his references to a movie.
Speaker 3 (04:18):
Did you you gotta stop? Well? I see y'all get excited,
and I want to join in, so I laugh fun.
I want to. I definitely want to go watch it again.
Number three. They have won this before, they have conquered
this list before.
Speaker 2 (04:33):
Really Number three Goldies yeap, I've never had the fort Worth.
Speaker 3 (04:38):
Yeah, I need to do. Goldies opened up in twenty twenty.
Speaker 1 (04:42):
I always go there, like if I lose my key
and can't get in anymore, or I need to book something,
you know for the show.
Speaker 3 (04:48):
Oh Gold's that's Golden. Oh, that's Golden. Yeah, she works.
I cannot believe I've never been to Goldies. Is that right?
Speaker 2 (04:55):
The first time I met more the extended family, my
wife's side of the family, was at where their place is,
like the actual building.
Speaker 3 (05:04):
I'll just all met at the building and didn't eat
the barbecue.
Speaker 2 (05:06):
It wasn't open yet. This is nineteen Oh gotcha? Yeah,
because I believe she her dad owns the building, oh
okay or something, and I truly don't know.
Speaker 3 (05:19):
And I was like, how hell we ain't been to Goldies.
Oh would you say it like that? I just say
it like that, okay?
Speaker 1 (05:23):
And did she say, because you're talking weird? Yeah, we
should go to Goldies. It is other, it says fourth
two I would call it more Kennadale. That'd be what
I would call it. Okay, let's let's get into that next.
Would it be more Kennidale or would it be Fort Worth.
We have more details like that on our Top fifty
Barbecue from Texas Monthly, and we'll get into part two
(05:44):
of that all coming up next right here on the
Bent and Skin Show
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