May 9, 2025 • 6 mins
"Which BBQ joint truly deserves the crown?" This tantalizing question kicks off an episode of The Ben and Skin Show that you won't want to miss. Join hosts Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray as they dive into D Magazine's list of the top 28 best barbecue joints in North Texas.A deep dive into the best BBQ spots in North Texas, celebrating the rich culinary heritage of the region.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
You need to check out Andrew's American Pizza Kitchen in
Plano Preston and Plano Parkway. There's only one location in
all of DFW of Andrew's American Pizza Kitchen, but it's
so good that Dallas Morning News voters or readers voted
it the best pizza joint in all of DFW. So
get up there try it. They have great selection of
craft beer, they got amazing pasta. They've mastered five different
(00:20):
types of pizza. And if you're sick of here and
everyone talking about how great it is and you haven't
tried it, get out there this weekend Andrew's American Pizza
Kitchen in Plano.
Speaker 2 (00:29):
But right now it's time for this. It's time all.
Speaker 3 (00:40):
Yeah, yeah yeah. D Magazine has listed their top twenty
eight best barbecue joints in North Texas are twenty eight.
Will someone get snubbed? Who will bring home the crown?
You'll find out and this or the next second of
the Men'skin Show no compelling the way he.
Speaker 4 (00:57):
Teased it like a pro I'm gonna go sit in
my listen to this. I can't wait to hear the
end of FM. Or you can get it on the free.
iHeartRadio app all right, no am, I'm gonna try to
win those Mars Volta tickets we.
Speaker 2 (01:08):
Gave away earlier.
Speaker 3 (01:10):
Terry Black's Barbecue comes in at number twenty eight D Magazine.
Speaker 1 (01:13):
Okay, so they're saying the actual location in Lockhart, Texas
or they is it here now?
Speaker 3 (01:18):
North Texas? Lockhart is there?
Speaker 4 (01:21):
I could be wrong, but isn't there are Terry Blacks
over there by film?
Speaker 2 (01:25):
Oh? Okay?
Speaker 3 (01:25):
I thought it was the south Side. I thought it
was the Silver by the Dallas Comedy Club.
Speaker 4 (01:29):
Okay, okay, I thought of the south Side on Lamar
My Bad, where you can see comedian Seth Col's I'm sorry,
Seth Cole's Sunday Sunday at seven.
Speaker 3 (01:37):
Yeah, Terry Black's bark what to eat, ribs and green beans.
Speaker 4 (01:42):
I guarantee you there's a lot of pork in those
green beans if they're being recommended.
Speaker 3 (01:46):
Twenty seven Sosa's Barbecue. Power hitter Sammy Susser. Now this
is going to be more out towards Grand Prairie. This
is going to be on thirty. It's north of Cockrell
Hill right there. Oh yea is barbecue. They're recommending brisket
Jalapino sausage and tater tots.
Speaker 2 (02:07):
Respect the tots. Dude, that's good.
Speaker 3 (02:09):
Shout out to number twenty six. You're saying tots yep, yeah,
smoke ahollics barbecue.
Speaker 2 (02:15):
This is in what Worth? Okay?
Speaker 3 (02:18):
As for Stoner's East of the Old High Barbecue. In
four words, they're saying spare ribs, loaded corn bread, collared greens,
and cream corn.
Speaker 2 (02:30):
Hell. Yeah.
Speaker 3 (02:31):
Travis Frederick, former center of the Dallas Cowboys, loves cream corn.
I goll eat cream corn for days. He's eating it
right now.
Speaker 2 (02:40):
He'll make it. He'll make some creamed corn.
Speaker 3 (02:42):
Oh look, oh look, pull him up on zoom. There
he is eating some cream corn.
Speaker 2 (02:47):
Drafts.
Speaker 3 (02:47):
There he goes. Number twenty five not so, says but
Sammy's Barbecue. Okay, Sammy's Barbecue is in Dallas. It's by
the Dallas Museum of Art. It's the Red Rocker. Here's
what they recommend.
Speaker 4 (03:00):
Ben.
Speaker 3 (03:00):
Does this sound like the barbecue you want? Ribs and
zucchini cast role?
Speaker 2 (03:05):
Okay? Interesting?
Speaker 1 (03:07):
I wouldn't really think the zucchini cast role would be
what I'd be looking for. But if it's just called
Sammy's and it's recognized like this. I bet it's badass.
Speaker 3 (03:14):
Twenty four Sabar Barbecue.
Speaker 4 (03:18):
Are these in order?
Speaker 3 (03:20):
Yeah? Yep, what do you mean, I'm counting down clearly. Yep,
Sabar barbecue, not Sabarro barbecue. That'd be a little different.
Speaker 4 (03:28):
I love going to the middle of the mall and
getting some Sparrow barbecue.
Speaker 3 (03:32):
It is they say barbaricoa and nihari mexecue. Let's go,
smoked lamb ribs and kutchumber salad. These are some things
I've never heard of. Good for them? Moving forward, Rathbun's
curb side Barbecue. Let's go, man, you guys know what
that is.
Speaker 1 (03:52):
No, but I respect D magazines, so I'm assuming all
these joints are good. I just I gotta find out
if anybody gets snubbed. I think Tim Rodgers kind of
mails it in now. So I think this is that
guy that used to be a fullback for the Niners, Right, okay.
Speaker 3 (04:06):
This guy cedar Plank. Smoked salmon is something they do. Okay,
sounds crazy. One ninety smoked meats?
Speaker 2 (04:16):
Is that over there?
Speaker 3 (04:17):
The bush ninety smoked beat? Yeah? Oh no, no, this
is the one that's north of white Rock Lake. PASTRAMI
who smokes salmon there you okay, keep it going, meet
you like University anywhere BBQ, this is in Grapevine and
(04:37):
Trophy Club. I'm realizing there's a lot of things I've
never heard of.
Speaker 1 (04:41):
Yeah, and I don't know how to feel about the
list till I find out if there's a key snub.
Speaker 2 (04:44):
If there's a key snub, the whole list is craped. Right.
Speaker 3 (04:47):
Let's move right here to Addison Lanes Oaked Handcrafted Barbecue.
Is that that joint right there on the belt line that.
Speaker 1 (04:54):
We going that we go to? No, that one is
I think some media folks are owners in that. It
is it O there's smoke, o Oak South.
Speaker 3 (05:03):
Yeah, this is Lane's oat. It's a little different. Oh
like O A T like O A K yes, fosh
fd what keep grinding?
Speaker 1 (05:12):
The oaked one we're talking about an Addison belt line
is badass and that's just called Oah.
Speaker 2 (05:16):
I think it is. I'm not positive. I like barbecue. Okay.
Is Travis hem still involved in and running that?
Speaker 4 (05:24):
His name is on it, but there's new people involved,
and I don't know to what degree he's still involved.
Speaker 1 (05:28):
Okay, because that dude is a beast and his barbecue
is really good. Those bacon burn ins or whatever whatever
they and what I understand he did well and plays golf.
Now okay, okay, good good? Uh Big Owl's Smoke House Barbecue. Okay,
Big Al from Big Al and Kid Cratic.
Speaker 3 (05:45):
I don't think so, only because it doesn't mention him
in the article. Okay, wait is it Big Gay Owl
from South Park? Now? Okay, all right.
Speaker 1 (05:53):
If it's Big OL's joint from the kid Cratic show,
I fully support it.
Speaker 3 (05:57):
Four T's Barbecue. This is in Forny, Christina. They recommend
the Schmidty sandwich. Hold on a second, we just buried
the lead. You're gonna be in forty tomorrow, going to
be tomorrow hanging out with my mom from Mother's Day?
Oh yeah, festival. Oh because they don't they don't live
(06:18):
in Forny, do they know? Well, you can go Forte's Barbecue. Yeah,
that might be a good idea for lunch.
Speaker 1 (06:23):
All right, let's put a pin in this and carry
this over. I'm a I have a feeling I'm about
to be furious. You'll there could be some omissions here
that we'll need to discuss. Part two of the Food
News is coming up in just over three minutes
You need to check out Andrew's American Pizza Kitchen in
Plano Preston and Plano Parkway. There's only one location in
all of DFW of Andrew's American Pizza Kitchen, but it's
so good that Dallas Morning News voters or readers voted
it the best pizza joint in all of DFW. So
get up there try it. They have great selection of
craft beer, they got amazing pasta. They've mastered five different
(00:20):
types of pizza. And if you're sick of here and
everyone talking about how great it is and you haven't
tried it, get out there this weekend Andrew's American Pizza
Kitchen in Plano.
Speaker 2 (00:29):
But right now it's time for this. It's time all.
Speaker 3 (00:40):
Yeah, yeah yeah. D Magazine has listed their top twenty
eight best barbecue joints in North Texas are twenty eight.
Will someone get snubbed? Who will bring home the crown?
You'll find out and this or the next second of
the Men'skin Show no compelling the way he.
Speaker 4 (00:57):
Teased it like a pro I'm gonna go sit in
my listen to this. I can't wait to hear the
end of FM. Or you can get it on the free.
iHeartRadio app all right, no am, I'm gonna try to
win those Mars Volta tickets we.
Speaker 2 (01:08):
Gave away earlier.
Speaker 3 (01:10):
Terry Black's Barbecue comes in at number twenty eight D Magazine.
Speaker 1 (01:13):
Okay, so they're saying the actual location in Lockhart, Texas
or they is it here now?
Speaker 3 (01:18):
North Texas? Lockhart is there?
Speaker 4 (01:21):
I could be wrong, but isn't there are Terry Blacks
over there by film?
Speaker 2 (01:25):
Oh? Okay?
Speaker 3 (01:25):
I thought it was the south Side. I thought it
was the Silver by the Dallas Comedy Club.
Speaker 4 (01:29):
Okay, okay, I thought of the south Side on Lamar
My Bad, where you can see comedian Seth Col's I'm sorry,
Seth Cole's Sunday Sunday at seven.
Speaker 3 (01:37):
Yeah, Terry Black's bark what to eat, ribs and green beans.
Speaker 4 (01:42):
I guarantee you there's a lot of pork in those
green beans if they're being recommended.
Speaker 3 (01:46):
Twenty seven Sosa's Barbecue. Power hitter Sammy Susser. Now this
is going to be more out towards Grand Prairie. This
is going to be on thirty. It's north of Cockrell
Hill right there. Oh yea is barbecue. They're recommending brisket
Jalapino sausage and tater tots.
Speaker 2 (02:07):
Respect the tots. Dude, that's good.
Speaker 3 (02:09):
Shout out to number twenty six. You're saying tots yep, yeah,
smoke ahollics barbecue.
Speaker 2 (02:15):
This is in what Worth? Okay?
Speaker 3 (02:18):
As for Stoner's East of the Old High Barbecue. In
four words, they're saying spare ribs, loaded corn bread, collared greens,
and cream corn.
Speaker 2 (02:30):
Hell. Yeah.
Speaker 3 (02:31):
Travis Frederick, former center of the Dallas Cowboys, loves cream corn.
I goll eat cream corn for days. He's eating it
right now.
Speaker 2 (02:40):
He'll make it. He'll make some creamed corn.
Speaker 3 (02:42):
Oh look, oh look, pull him up on zoom. There
he is eating some cream corn.
Speaker 2 (02:47):
Drafts.
Speaker 3 (02:47):
There he goes. Number twenty five not so, says but
Sammy's Barbecue. Okay, Sammy's Barbecue is in Dallas. It's by
the Dallas Museum of Art. It's the Red Rocker. Here's
what they recommend.
Speaker 4 (03:00):
Ben.
Speaker 3 (03:00):
Does this sound like the barbecue you want? Ribs and
zucchini cast role?
Speaker 2 (03:05):
Okay? Interesting?
Speaker 1 (03:07):
I wouldn't really think the zucchini cast role would be
what I'd be looking for. But if it's just called
Sammy's and it's recognized like this. I bet it's badass.
Speaker 3 (03:14):
Twenty four Sabar Barbecue.
Speaker 4 (03:18):
Are these in order?
Speaker 3 (03:20):
Yeah? Yep, what do you mean, I'm counting down clearly. Yep,
Sabar barbecue, not Sabarro barbecue. That'd be a little different.
Speaker 4 (03:28):
I love going to the middle of the mall and
getting some Sparrow barbecue.
Speaker 3 (03:32):
It is they say barbaricoa and nihari mexecue. Let's go,
smoked lamb ribs and kutchumber salad. These are some things
I've never heard of. Good for them? Moving forward, Rathbun's
curb side Barbecue. Let's go, man, you guys know what
that is.
Speaker 1 (03:52):
No, but I respect D magazines, so I'm assuming all
these joints are good. I just I gotta find out
if anybody gets snubbed. I think Tim Rodgers kind of
mails it in now. So I think this is that
guy that used to be a fullback for the Niners, Right, okay.
Speaker 3 (04:06):
This guy cedar Plank. Smoked salmon is something they do. Okay,
sounds crazy. One ninety smoked meats?
Speaker 2 (04:16):
Is that over there?
Speaker 3 (04:17):
The bush ninety smoked beat? Yeah? Oh no, no, this
is the one that's north of white Rock Lake. PASTRAMI
who smokes salmon there you okay, keep it going, meet
you like University anywhere BBQ, this is in Grapevine and
(04:37):
Trophy Club. I'm realizing there's a lot of things I've
never heard of.
Speaker 1 (04:41):
Yeah, and I don't know how to feel about the
list till I find out if there's a key snub.
Speaker 2 (04:44):
If there's a key snub, the whole list is craped. Right.
Speaker 3 (04:47):
Let's move right here to Addison Lanes Oaked Handcrafted Barbecue.
Is that that joint right there on the belt line that.
Speaker 1 (04:54):
We going that we go to? No, that one is
I think some media folks are owners in that. It
is it O there's smoke, o Oak South.
Speaker 3 (05:03):
Yeah, this is Lane's oat. It's a little different. Oh
like O A T like O A K yes, fosh
fd what keep grinding?
Speaker 1 (05:12):
The oaked one we're talking about an Addison belt line
is badass and that's just called Oah.
Speaker 2 (05:16):
I think it is. I'm not positive. I like barbecue. Okay.
Is Travis hem still involved in and running that?
Speaker 4 (05:24):
His name is on it, but there's new people involved,
and I don't know to what degree he's still involved.
Speaker 1 (05:28):
Okay, because that dude is a beast and his barbecue
is really good. Those bacon burn ins or whatever whatever
they and what I understand he did well and plays golf.
Now okay, okay, good good? Uh Big Owl's Smoke House Barbecue. Okay,
Big Al from Big Al and Kid Cratic.
Speaker 3 (05:45):
I don't think so, only because it doesn't mention him
in the article. Okay, wait is it Big Gay Owl
from South Park? Now? Okay, all right.
Speaker 1 (05:53):
If it's Big OL's joint from the kid Cratic show,
I fully support it.
Speaker 3 (05:57):
Four T's Barbecue. This is in Forny, Christina. They recommend
the Schmidty sandwich. Hold on a second, we just buried
the lead. You're gonna be in forty tomorrow, going to
be tomorrow hanging out with my mom from Mother's Day?
Oh yeah, festival. Oh because they don't they don't live
(06:18):
in Forny, do they know? Well, you can go Forte's Barbecue. Yeah,
that might be a good idea for lunch.
Speaker 1 (06:23):
All right, let's put a pin in this and carry
this over. I'm a I have a feeling I'm about
to be furious. You'll there could be some omissions here
that we'll need to discuss. Part two of the Food
News is coming up in just over three minutes
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