Goldee's Barbecue
Barbecue restaurant · Tarrant County ·
Award-winning BBQ joint with brisket, ribs, turkey, and sausage
Award-winning BBQ joint with brisket, ribs, turkey, and sausage
"After moving to Fort Worth, I started working at Goldee’s Bar-B•Q to learn from them and fine-tune my techniques; my time there was invaluable because it wasn't just a job — they pushed me to see things for myself and helped me grow." - The MICHELIN Guide
"A Bib Gourmand winner worth the effort, Goldee’s Bar‑B•Q is open only a few hours on select days and can involve an hours‑long wait, but its premium Black Angus brisket—cooked low and slow over locally sourced post oak—is meltingly tender with a rich, clean flavor that needs nothing else; tucked between slices of homemade bread with a dab of the sweet‑tart mustardy sauce is a delightful way to enjoy it. Turkey, beef and pork ribs, and sausage round out the proteins, and sides include potato salad or a zesty cabbage and kale slaw." - Michael He
"The line for Goldee’s starts forming before sunrise, but if you show up by 9am on weekends—or a leisurely 10am on Fridays—you should be able to avoid the dreaded “sold out” signs. You’ll spend the next few hours making conversations with your line neighbors, most starting with the same question: "Do you think this line is worth it?” The unanimous answer is yes. Goldee’s nails the Texas classics—the brisket trembles with the wind, the ribs are sticky and sweet, and the turkey holds its own with the fattier cuts—but it's the curveballs that set it apart. Think smoky, lacquered pork belly or the occasional Lao sausage special flecked with lemongrass and chili. Bring a podcast and maybe some sunscreen. You’re going to be here for a while." - nicolai mccrary, kevin gray, nick rallo
"A Fort Worth barbecue spot whose chopped brisket sandwich highlights the pragmatic origins of the style — using the brisket pieces that don't slice well, mixed with barbecue sauce for a saucy, satisfying sandwich rooted in thrift and flavor." - Pamela Vachon
"The lines to eat at Goldee’s remain epic — and completely worth it — after its Bib Gourmand recognition at the first-ever Michelin ceremony in Texas. At this Fort Worth spot, diners can enjoy the work of a group of young pitmasters who have experience working in some of the state’s best barbecue spots. Pair brisket and pulled pork with pinto beans, savory collard greens, and super cheesy grits. This is one of the most rustic barbecue spots in DFW and a bit of a haul outside Fort Worth. Make a trip out of it: the line starts early, and it stops selling when it runs out, so the best plan is to enjoy this barbecue for lunch." - Courtney E. Smith