Goldee's Bar-B-Q
Goldee's Bar-B-Q
A Cookbook
The top joint in Texas shares its secrets to award-winning barbecue.
Goldee's Bar-B-Q, which sits in a quiet corner of Dallas–Fort Worth, opened only a few weeks before COVID-19 closed the dining room, and for months the restaurant eked out a living with curbside service and catering. The owners didn’t expect their barbecue to be crowned the best in the state by Texas Monthly, yet they earned that honor in 2021. What separates Goldee's from other joints is their pitmasters’ attention to craft and an inclusive attitude toward sharing their work. They understand that the secret ingredient in barbecue is not a particular spice in the rub, but hours of paying attention to fire and meat.
Goldee’s Bar-B-Q shows you how to make classics such as brisket, ribs, sausages, beans, coleslaw, potato salad, and banana pudding. Goldee’s pitmasters share how to trim, season, and smoke meat, as well as tips for managing a fire and monitoring temperature, which are key to elevating your barbecue. Goldee’s Bar-B-Q also captures the heart of the restaurant, the story of best friends coming together to make a place where they could share their love of cooking. A must-have for barbecue aficionados, meat lovers, and chefs looking to perfect their techniques, Goldee’s Bar-B-Q will help you make your barbecue exceptional.
Goldee's Bar-B-Q is a phenomenal story of how a group of friends built a community through great barbecue. When I first visited Goldee's, the restaurant staff's hospitality made me feel right at home while I got my grub on. That spirit of fellowship permeates this cookbook. While flipping through its pages, you'll feel like you're right beside the authors as they patiently demystify and teach the art of barbecue. I give thanks for the knowledge, and you will too.
The story of Goldee’s—a hyper-talented committee of passionate individuals—is presented here in the form of a beautiful and fascinating cookbook that casually veers between the technical and biographical. We see how their histories and influences converge into a Texas smoked meat vortex that is somehow greater and more meaningful than the sum of its parts, and we learn from their combined experiences. This community of generous and adroit pitmasters is so very willing to share their secrets within these pages that it has me checking the oil in my chain saw and planning on how exactly I’m going to stack that post oak in the smoker.
Lisa Fain is the James Beard award-winning author of several books and creator of the food blog Homesick Texan.
After working as pitmaster at Freedmen’s and Banger’s, Jalen Heard and his friends opened Goldee’s.
Before Lane Milne opened Goldee’s, he worked at Freedmen’s and Micklethwait Craft Meats.
After working at Valentina’s and La Barbecue, Jonny White opened Goldee’s. He loves to share barbecue knowledge.
Will Milne is a visual content creator and educator.
- Introduction
- 1. The Goldee’s Story
- 2. The Stages of Cooking Barbecue
- 3. Pit Room and Pantry
- 4. Smokers
- 5. Wood and Fire
- 6. How the Sausage Gets Made
- 7. On the Smoker
- 8. All the Trimmings
- 9. The Next Generation
- Acknowledgments
- Biographies
- Index
