Ten50 BBQ — Restaurant in Richardson

This place is amazing! Words simply don't do it justice! I dined here with my boyfriend for the first time yesterday, and let me just say all of my expectations were exceeded.

We could smell the delicious smokey scent from down the street, and as we parked, my mouth was already watering. We walked up & waited in line, amusement park style, which honestly just built up the excitement even more in my mind!

It was hard to make a decision with the smell & sight of gorgeous barbequed meats demanding my attention, but I finally decided on pulled pork. My boyfriend decided on a filthy rich potato with beef brisket.

Let me just tell you these pit masters know what the heck they are doing!! Watching them serve the meat was like watching a ballet devoted to meat. Attention to detail was aparent.

After obtaining our meats on giant metal trays lined with butcher paper (these are your plates y'all!!) we walked inside to get sides, drinks & to pay. We were immediately greeted by a lovely young lady who asked if we'd like some mac & cheese. This was not just any mac & cheese my friends. No, no, no... This was the creamiest, most mouthwatering looking mac I'd ever laid eyes on. Yes please! "Would you like toasted bread crumbs sprinkled on top?", she asked. Heck yes!!! She also asked if we'd like dinner rolls to which we both enthusiastically answered yes!!

My boyfriend decided on the coleslaw & picked up the toppings for his potato (butter, chives, shredded cheddar & sour cream were offered. I see now why it is called filthy rich!) We rolled on down the line to the cashier, ordered drinks & found a seat. The atmosphere was incredible & screamed "Welcome to Texas Y'all!".

My pulled pork was tender (there were also chunks of crusty meat in there insert drooling here), juicy & oh so flavorful!! That mac & cheese my friends? I dreamt about it last night while I was still digesting everything. It is literally the creamiest, dreamiest mac ever! You will NOT be disappointed! Dinner roll was spot on perfect. Crusty & oh so soft in the center.

My boyfriends brisket was the most tender brisket I've ever seen or tasted! I kid you not, you could spread this meat on toast with a butter knife, it was THAT tender!! Flavor was out of this world!

His coleslaw you ask? Not yo' mama's coleslaw! This was not a sugar coated creamy version, no, it was savory with onions & cilantro I believe & I enjoyed every single bite he shared with me!

BBQ sauce is on every table, but honestly the meat is so flavorful, tender & juicy I didn't even put any on until I was several bites in & just wanted to try the sauce. Both versions were fabulous!

None of my boyfriends food survived to take home for leftovers, but about 1/2 of my pulled pork did & I plan to devour it for lunch, sandwich style.

I'm sorry I didn't think to get a picture before I started to dig in to all of this epic food, but hey, I put the fork down long enough to capture this for y'all! I wish that y'all could smell & taste how amazing this food was, but until technology catches up to that, y'all will just need to go experience this...

Dinner at Ten50 BBQ in Richardson, Texas.

I have passed this restaurant many times and have never stopped in but after several recommendations to try it on my posts reviewing DFW metroplex BBQ restaurants I decided tonight was a good time to try it.

The property is a unique piece of shape leaving two parking areas on either side of the building for entry. There is a long outdoor seating corridor where the two opposing entrances meet in the middle. Their open air pit room featuring multiple rotisserie smokers are visible while selecting and ordering meat. Once meat is selected you enter the restaurant to decide between a dozen sides and garnishes and end at the pay station. The indoor dining space has plenty of tables and a large bar. My wife and I went for sliced brisket, sausage, a yeast roll, pickles and banana pudding.

Brisket- I asked for half lean and half moist. The lean I received was great, the bark was crispy and flavorful and the smoke ring was pronounced. The meat was not dry and pulled apart with ease and did not require sauce. The moist/ fatty portion was cut from the side so the majority if it was not my preference. The fat was mostly rendered but there was little meat in it so I stuck with eating the lean.

House sausage- the grind was smooth, the flavor and temperature was lacking so we used a little of their "house" sauce to bring more flavor.

Jalapeño cheese sausage- similar to the house sausage the flavor and temperature were lacking. The flavor was a little better with this version. This would be great to take home and re heat.

Five cheese mac- smooth and flavorful, this was great runny mac that will only get better as it cools and sits up.

Yeast roll- I did not try it but my wife did and she said it was sweet, sour and exactly like a yeast roll should be!

Sweet and sour pickles- these were not my style but my wife said they were great. She is a big fan of pickles, I eat them sparingly and usually stick with dill flavor.

Banana pudding- this looked great in the clear plastic container, it was better in the container than out of it. I took a bite with the whip and pudding and something was off. It was grainy so I took a bite of the two separate and the pudding was the issue. Smooth banana pudding is how I like it, this is probably someone else's favorite style.

The presentation, layout and functionality of the restaurant was exceptional. Some of the items were not my preference but I can see how this restaurant has remained in business for so long and I plan to return but will be very specific for the cuts of brisket so I have no scraps next time and will expand on the menu more. #Ten50BBQ #texasbbq #SmokedBrisket #smokedsausage #jalapenosausage...

On a recent trip to the Dallas area, I took the opportunity to try out a BBQ joint that I had read about for the past few years. Not surprisingly based on the name, you can find Ten50 BBQ on the south side of US-75 in Richardson, at 1050 N. Central Expressway. Given the address, the name just makes sense, doesn’t it?! This place was started by Larry Lavine in 2014. He’s the guy who founded the Chili’s restaurant chain back in the 1970s. At Ten50 they serve their smoked meats in the central Texas style – low and slow, but over a variety of woods – post oak, mesquite, pecan and hickory. And they season the meat with salt and pepper, with just a bit of garlic. They use two bright red J&R Oyler rotisserie pits right out front and visible for all to see. Their ordering style is similar to Hard Eight BBQ – there are holding pits outside, where you order your meat by the pound. Then you go inside and choose from a wide selection of hot and cold sides, condiments, etc. and pay for it all. The interior of the restaurant is HUGE, with plenty of seating.

I ordered the brisket and pork ribs. The brisket had a jet-black bark, with an excellent smoke ring. And the fat was well-rendered. The flavor of the brisket was just outstanding. I was really happy that my cutter had obliged a request for some extra barky slices. He did a great job. The pork ribs were a St. Louis-style cut. I ended up with two ribs on an end cut. The very end rib was fatty, without a lot of meat, and it was kind of mushy. Happily the second rib was much more solid. The bark had a very good flavor with some sweetness mixed with a salt-and-peppery bite. And the meat came away from the bone cleanly. The BBQ sauce was very good. They had some excellent thick-cut house-made pickles and white onions. And the big yeasty roll was awesome! I regret not saving room for either the onion rings or banana pudding. I hear they’re both amazing. Next time I’ll save more room so I can enjoy those. All in all, I can definitely recommend Ten50 BBQ as a great place for some top-quality central...