Tuesday, January 12, 2010

Cooper's in Ft. Worth

Cooper's is now OPEN! I just called to verify, and they are ready for customers.

Update 01/07/2010: Even at the risk of jinxing the whole deal, I'm letting you know that Cooper's has actually commited to an opening date...sort-of. From the ever informed Bud Kennedy, I've learned that Cooper's will open before next weekend. They actually have an incentive now with thousands of hungry cowboys and wannabees coming into town for the Fort Worth Stock Show. The opening day should be next Tuesday to get a few days in before the weekend, but we've heard that story before. Fingers crossed.

Update 12/18/2009: Thanks to the news from Bud Kennedy over at the Star Telegram, we won't be wasting the day after Christmas on a trip out to Ft. Worth for some BBQ at Cooper's. They will not open until after the new year. Remember when their opening was planned for July?

Update 12/10/2009: For those of you in DFW hoping to get your Cooper's fix before Christmas, sorry. The opening date has been pushed back once again to 12/26. This is like waiting for a delayed flight.

Update 11/2009: I just learned that the opening date has been pushed back yet again until December 15th. Be patient.


July/2009: Local news stations and Pat Sharpe at Texas Monthly have both reported on the new Cooper's outpost currently being contructed in Fort Worth in part of the Billy Bob's parking lot. While out in Fort Worth for the weekend, I had to take a drive by and check out the progress. Originally set to open in July, the date has now been pushed back to November according to Bud Kennedy. I'll be waiting in line come rain or shine when these pits are open for business.


- BBQ Snob

16 comments:

Christian Miller said...

So, is Cooper's a chain outfit there or a one off with a 2nd venue opening? I ask because folks here in the Orlando area are still memorized by Smokey Bones BBQ - which, while edible, is not high on my list of great 'cue joints as it's just too "corporate!"

BBQ Snob said...

Cooper's Old Time Pit BBQ is a mini chain. The original is in Llano, their second outpost is in New Braunfels, Texas, and this will be the third. The Cooper family has bbq joints all over the state, but they aren't directly connected to this one.

G-Cue said...

Actually the original Cooper's BBQ is located in Mason, TX. Ate there in the fall of 2005 on my way to Leaky, Texas.

BBQ Snob said...

G-Cue - The location in Mason was the first one, but it's no longer affiliated with the Cooper family. I've enjoyed the 'cue there as well. Good stuff.

Anonymous said...

Being November, is Cooper's open yet? I'm sure you'll keep us posted. Don't want to make the drive until I'm sure it's open.

BBQ Snob said...

Not yet. They'll open in mid-December, hopefully.

Den M said...

Drove by this past weekend... this place is a monstrosity. The exterior elevation has a nice look than kreuz, but similar to rudy's. Nothing beats Luling City Market for me, but since I live about ten mins away, I will check it out.

ken said...

Is any work being done on the building, ie any indication that progress IS being made toward opening???

den m said...

@ken - the pic is from several months ago. The building is complete and appears ready to go, maybe their some touching up to do inside, the article in the star telegram stated after Jan 1, waiting on inspections

Anonymous said...

Good grief. I'll just wait until you tell me it's open. I was in the stockyards recently and the barn-like building looked fairly complete from the outside, a couple of workers doing something on the roof. Just guessing but they may still have some landscaping to do, it needs it.

Anonymous said...

Though skeptical that it's open, I live nearby, heading out there now to see what's what. Will be several hours before I get back to the computer though.

Mr. L said...

To follow up, it is indeed open ... and thoroughly disappointing. Not what I expected. I ordered portions of brisket and pork ribs that came out to slightly less than a half pound each, plus corn and a draft beer (total $17.06). Added free beans later. There was no smoke. The brisket was just roast beef. All the flavor came from the salt and pepper rub. I liked the sauce though, thin and vinagary. Ribs slightly better, decent flavor, but again no smoke. This isn't what I call Texas 'cue, not by a long shot. I'll give them another chance when they've been open longer, but there seems to be a built-in flaw with the cooking method, at least to my tastes. I'll be interested in hearing your assessment, BBQ Snob, we seem to like the same things.

Mr. L said...

To follow up, it is indeed open ... and thoroughly disappointing. Not what I expected. I ordered portions of brisket and pork ribs that came out to slightly less than a half pound each, plus corn and a draft beer (total $17.06). Added free beans later. There was no smoke. The brisket was just roast beef. All the flavor came from the salt and pepper rub. I liked the sauce though, thin and vinagary. Ribs slightly better, decent flavor, but again no smoke. This isn't what I call Texas 'cue, not by a long shot. I'll give them another chance when they've been open longer, but there seems to be a built-in flaw with the cooking method, at least to my tastes. I'll be interested in hearing your assessment, BBQ Snob, we seem to like the same things.

Anonymous said...

Couldn't wait to try Cooper BBQ. My husband and I went on a Sunday! We thought the sauce was horrible bot the pork chop was good. We also rtyed the chop beef sandwich. It had some kind of spice on it. Didn't like that either!! Won't be going bach any time soon!!! Lover of good BBQ

Taunya said...

After the year long anticipation of having a Coopers BBQ in our backyard, I will be the first to admit I am extremely disappointed in this Hill Country bbq "legend". Today was my first time to try their product and all I could think from my very first bite of rib was - "Where's the smoke?". I sampled the "tried and true" three meats in which is a good barometer for any bbq joint testing: ribs, sliced brisket and sausage. The sausage had good flavor but without any smoke flavor - it was mediocre at best. Both the ribs and the brisket were just rubbed down with salt and pepper (heavy on the pepper) and were tough. Now don't get me wrong - a rib should never be fall off the bone - but should have a "toothy" bite to it. In other words you need your teeth to pull the meat from the bone - but not at the expense of losing your choopers - as was the case with these cuts of meat! I had to chew and chew and chew the brisket before swallowing and even after all that chewing, I still could not break down the meat. Free sides were a bonus - and at this point the meal needed a bonus. Beans had good flavor, and you can't go wrong with free sweet onions and peppers and bread. But come on - we spent a lot of money for some good bbq and on this trip - we definitely squandered our hard earned greenbacks! I will not make another trip back to Coopers.

Tom Rogers said...

The wife says she'd like to go back to Texas when it gets a little bit warmer to visit friends again. She's even talking about maybe moving out to Texas so maybe we'll give Cooper's a try when we're out there. I couldn't imagine moving out to Texas and having some good 'cue on a regular basis, sure beats anything we have over here in Tampa Florida!

DISCLAIMER:

Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.

-THE PROPHETS OF SMOKED MEAT