Trying the Texas T-REX rib | Barbecue

It's like I am breathing out smoke. I'm a fire-breathing dragon, but it's just smoke. What's up, D Nation? We are in Dallas, Texas, and today we are taking you on a barbecue food tour. We are going to eat so much meat today. It's going to be amazing. It's going to taste so good, and we are going to be so full by the end of today. Okay, we have made it to Deep Island. This place is a lot different than most of Dallas, which is really nice and fancy. Here, you get more of a grunge feel. It's very artsy, too. Yes. Yeah, it's like a very young place to hang out. There are a lot of bars, tons of restaurants. It's really, it kind of has a quaint feel to it as well. Don't you think? Yeah. Now we've made it. It's 11 a.m. It just opened. Let's get on it. We got here really early on a Sunday morning during corona season, so I think that's why there's like barely anyone here. This is crazy that we're like one of six groups here as it's opening at 11 a.m. This probably would never happen any other time because this place is usually so crowded. Want to talk about how much this would cost? Let's talk about it. All right, so we just ordered, and it was a little bit more expensive than I thought, but we have never been here. It's a Dallas institution. We haven't been here yet, but we got the pound rib, which... So it's sold by the pound, and each rib is more than one pound, and it's $24 per pound. So we just spent $35 on one rib. I heard it's really big, like the size of this purse, so we'll see. I'm excited. Yeah. And then a pitmaster sandwich, which apparently has all the meats, so this is gonna be really good. Look how many pickles! Yum. All right, and you can't even pick it up with the bone because it just fell off. Whose bone is this? Whose bone is that? That's a big bone. I have no idea. So how are you gonna tax this? What do you think? $35. That's a dollar. That was one whole dollar. It is so good. Texas barbecue, I feel, has more priority on, like, smoky flavor. You know, like, North Carolina does sweet, and, like, there's just a lot of different type of barbecue. Not that we are barbecue connoisseurs of any sort, but Texas barbecue relies on smoke flavor, and I think that's what they, like, are proud to serve, like really smoky Texas barbecue. This is really good. It is really smoky, but it's slightly sweeter than I suspected. Expected. Slightly sweeter than I expected. We demolished this entire rib. It's gone. Only the fat remains and some pickles. It was so good. Oh, we got into, oh, so we got sausage, brisket, what? Oh my god, it looks amazing. The sausage is so moist and dense. Oh, that's gonna be so good. First bite. Oh, this bread looks so good, too. Okay, dipped it in the sauce. Whoa. I've never had so many flavors go on at the same time. I'm used to eating one barbecue at a time, let alone not this amazing bread and pickles, and this sauce is so good. There's smokiness from three different places. Spiciness in the sauce and spiciness in the sausage. Oh, it's so good. I'll come back for this every single day. It's gonna be breakfast, lunch, and dinner because there's so many different flavors at the same time. This is so good, and now it's raining. It's literally downpouring on us, and no one cares. No one cares in line because this barbecue is worth it. If you get wet, it doesn't matter because your life will be changed. That was so good. I'm full, but that was only phase one of three. We have two more places to go to get the best Dallas barbecue on the road. We are gonna have meat sweats hardcore. This place is called Slow Bone, and we are heading there right now. I can't believe we're about to have a second barbecue feast. On the same day. Like, I'm feeling a little bit guilty, but also, I've always wanted to do this. So there's things to get here. Don't give us any grief, hardcore barbecue people, but the thing to get here is fried chicken. And we know fried chicken doesn't, like, constitute as barbecue, but they apparently have the best fried chicken in all of Dallas. I was rated on, like, D Magazine and, like, Eater Magazine and all of the food magazines in Dallas. They smoke the water that they brine the chicken in. So it's, like, this whole process of them, like, smoking water, letting the chicken brine in there for, like, days and days and days, and then they fry it, and then they reheat it. And it's just, like, this whole process. Apparently, it makes the best fried chicken. And we're really excited to try it. So excited to try it. Fried chicken on a sundae is one of my favorite things. That's good. Really good. I like it. It's like fileted. It has such a unique flavor. It's completely seasoned, like, all the way through. That is just such a, like, a confusingly delicious bite of chicken. Like, the consistency of the flavor throughout the entire piece of meat, because I just, like, bit into a huge breast, is delicious. And it's really crispy on the outside. I feel like at most fried chicken places, which, again, this is a barbecue place, most of the flavor, like, lies in the breading itself. But you could eat the chicken just without the breading, and it's just as delicious. It is so, so good. You need to try it. At Slow Bone, they have this brussel sprouts and cauliflower gratin, like, potato gratin. Gratin? I don't know how you say it. Kind of tastes like mac and cheese. I'm glad we tried it. Worth it. All right, so we got ribs, but they are not dinosaur ribs. They're not dinosaur ribs. Normal ribs. They're pork ribs. Their coffee rub is what they put on the ribs, and it makes it, like, have this really unique flavor. So that is what we got here. And I'm excited to, like, see the difference between the dinosaur rib and this rib because that dinosaur rib is delicious. It is, like, completely different. Well, you know, one was pork, one was beef. This is really good. You need to try one. Oh, super tender. Really juicy. But there's something there that I don't know what it is. That's probably the coffee. What is that flavor? It's a secret flavor. It's like when you eat a brownie and you're like, this is way too chocolatey. Like, I'm not really sure where this comes from. Then you realize there's a cup of coffee in that little pan of brownies. Like, it makes a big difference. And now we are in downtown McKinney. This place is so cute. It's nothing like the big city of Dallas. You're definitely getting a small city feel here. Okay, so we are technically up here in McKinney, Texas at my favorite barbecue place, Hot Jim's. And funny story, I used to work just down the road. I would come here for lunch all the time. And I had no idea that it was like on Dallas's like top 10 barbecue places of all time. It really is so good. We have so many good things. We have Texas Twinkies, which are stuffed jalapenos wrapped in bacon, brisket, really great mac and cheese and broccoli salad. This is going to be amazing. This place has free ice cream and free banana pudding and free peach cobbler. Can you wrap your head around that? Free dessert. It's the best. This is the Texas Twinkie. I don't, I thought it was going to be a fried Twinkie because that's what I'm used to. So the Texas State Fair, that is what's popular. Do you think there's a bunch of cheese in here? No, I think it's filled with like cream cheese and cheese. That's it. Breathe out dragon fire. Oh, and it's filled with brisket. Filled with brisket. You have the smokiness of the brisket. You have the smokiness of the bacon. The jalapeno is a fresh flavor. And then the cheese inside is so warm. Is it hot? Did it burn your mouth? No, but I could eat like 12 of these. Well, I think I can, but it's so rich. I think we need like four more of these. They're $5 each. But honestly, this is like a meal in itself. You could just come here and get Texas Twinkies and walk out happy. It's called Texas Twinkie. I just can't get over that. This might be the place. I know you guys are like, why'd you come all the way up to McKinney, which is like 30 minute drive away from Dallas. It's pretty far. The best barbecue in Dallas. But this is probably worth it in my mind. These are so good. And then with some of this broccoli salad, because the Brussels sprouts we had earlier today were not really true greens. But this is pretty great. It's crunchy. It's tangy. It's like, I don't know, like not like ranch, but almost like ranch. And then the cheese and the red onion just give a fresh bite to equal out the really, really, really savory salty part of it. Mac and cheese is really good because it's like grainy, but in like a good way. Like it's actual cheese. Yeah. This ain't no Velveeta. No Velveeta. Straight from the couch. So I've had a lot of experience with Hutchins brisket. I've had it lean. I've had it marbled, which is like when there's more fat on it. It's good always. And it has such like a pretty smoke ring. It's kind of hard to see, but it is just, oh, it is so good. I think from the different types of barbecue we've had today at different places, this is the smokiest flavor I think you'll get. Like it really is. Like when we walk out of here, we're going to be like, have we been in a smoker? It is so good. But like, wow. Does it feel like you're smoking a cigarette? Like a meat flavored cigarette. Got my pickle, my brisket. Cool. People think I'm crazy because I'm always looking for the smoky taste. Here, it's like I am breathing out smoke. Like I'm a fire breathing dragon, but it's just smoke. Like that has filled my face. I feel like I'm full of smoke. That is so good. This is the banana pudding. I'm going to stick this whole thing in my mouth. Free. Banana pudding with milliliters. Nothing better. It tastes like my Mimi's. Not as good. Mimi. But it's very good. But wait, there's more. This is so good. And just so you know, we filmed this entire video in four hours. We've eaten all this food in four hours. No small feat, but dessert's always worth it. Worth it. How do you feel right now? I am about to explode. But all it's going to take is like eight ounces of Sprite. And some ice cream. And I'm going to curb up the vinegar. That's what I need to do. Yum. I am so full of delicious brisket and sausage and ribs. And Texas Twinkies. I don't think I've ever eaten so much meat in one day in my life. I don't think we're really carnivores by our diet, but today was... Also, we normally can't like afford this. So I think this was a great look into the different types of barbecue you can get. And also like the top places in Dallas and surrounding areas. Hutchins just happens to like have a wonderful warm place in my heart. I think you got me with Hutchins. That was definitely my favorite because your mouth was filled with smoke. What about you? I mean the Texas Twinkie, I really... You can't beat that. It is so good. This has been a great day. Thank you so much for watching. Bye. You're live? Big bite out. There you go. Okay. God. So I think I'm officially crazy. The barbecue sauce is so good here. It's getting me to put pickles and bacon, which is complimentary by the way. Dip it in barbecue sauce. I couldn't even eat the barbecue. All you need is pickles and bacon apparently. Save your money. Thanks for bringing us to your hometown. You're welcome. I forgot. So you got the smokiness of the brisket. Caitlin's face was like, how could you forget? More meat.