Dallas BBQ Exploration | Terry Black’s and Hutchins

🌟When passing through Texas, you’ve got to try some Texas BBQ. Straight off the plane, I headed to Terry Black’s. It was almost nine in the evening, yet the place was packed. I’d read some complaints about the brisket being tough, so I just ordered half a pound to try, focusing mainly on the beef ribs. But that brisket turned out to be the best I’ve ever had. The edges of the fat were fragrant without being greasy, and the lean parts were juicy and tender. It had great elasticity, didn’t stick to the teeth, and didn’t fall apart like some other briskets that become dry and fibrous as you chew. 🍧Others had indeed posted pictures of dry brisket, and I thought the local Texas BBQ would be more consistent. Based on my experiences in other states, the quality of BBQ can vary greatly depending on the time you visit. 🍸The beef ribs were a different story. They were overcooked and fell apart too easily. With just a gentle pull, the meat slid off the bone into mushy pieces. It felt like the meat had been used as a tool in the oil-rendering process, soaked in beef fat. After a few chews, it became overwhelmingly greasy, with the smoky oil rising from the esophagus and hitting the nasal cavity. I usually have no problem eating fatty pork, but I couldn’t get past a few bites of this. I wondered if the meat had been left on the grill too long, but with the crowd we saw, that seemed unlikely. ⭐️At Hutchins, the lunchtime line was long and sweaty. The meat-slicing guy was very generous. There were quite a few pre-sliced briskets in the tray, and he even asked if we wanted something fattier. We said yes, and he promptly went to the pit, found a fresh pack, and sliced it thick. The aroma and appearance were truly mouthwatering. #DallasFood #TexasBBQ