Thursday, February 17, 2011
RICHARDSON: Woody B's BBQ
1980 Nantucket Dr
Richardson, TX 75080
Open T-Sat 11-7
Woody B's is a new venture in Richardson from Woody Berry, an experienced caterer. Rather than abandon a successful business to try and lure diners to a sit-down place, with all the risk and debt that entails, Mr. Berry has tried to find a middle-ground between caterer and restauranteur. Woody B's is take-out only, but that doesn't quite tell the tale. I walked in just after noon on a Saturday to find a front room that consists of a register and two glass-fronted reach ins. One a cooler, one a freezer. I may be the minor hand here at FCG-BBQ, but I'm willing to bet the BBQ Snob hasn't needed a colander in the quest for 'que. Everything is pre-packaged and the meats come shrink wrapped in boil-in bags. I'm not sure if this is a novel approach, but it is my first encounter.
Mr. Berry was tending the register, introduced himself immediately and ran me through the available options. He uses an Oyler pit nicknamed "The Beast". It is enshrined on one wall by way of a mural. The setup uses the small storefront to maximum efficiency and allows catering to continue without conflicting with the more fickle demands of a regular dining location. One drawback to the customer is that portion sizes are decided for you. This was a meal for two, so almost two pounds of brisket was all I could handle home without knowing how successful the boiling process might turn out. I did take some cole slaw for roughage. Fresh made cookies from the misses are also on offer. Meat came home, pot went on cooktop and 20 minutes later, dinner had arrived. It was certainly simple. The additional time at home does appear to do a better job of retaining true BBQ flavor than the ubiquitous warmed foil tray.
I got a distinct smoke bouquet when cutting the bag open. No sauce was applied and the meat was fairly dry, so removing it from the bag just took a couple brisk tugs. Once plated, it looked the part. Deep dark crust, solid smoke line. There were pieces from two parts of the cut, upper thick flat (?) and narrower mid-point perhaps. The point slices were losing integrity but had excellent flavor. The crustiest parts of the flat were terrific. The broadest pieces took a little more aggressive tug to get through than is ideal and, predictably, had the least concentrated flavor. All was cooked to a reassuring standard. The accompanying sauce was thick and sweet with a modestly tangy finish. I would have to imagine blackstrap mollasses is one of the sweeteners. The slaw was a broad cut, lightly dressed and refreshing.
Overall, the brisket is a three star effort. I'll have to hold off on a rating for the whole operation until I've had a chance to sample the babybacks. If the boil-in-bag process looks good to you, I think their product can easily outshine the take-out options of the area's old standbys.
Posted by smokemasterone at 11:00 AM
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
-THE PROPHETS OF SMOKED MEAT