Thursday, August 4, 2011

Woody Creek Bar-B-Q

FORT WORTH: Woody Creek Bar-B-Q
6996 Green Oaks Road
Fort Worth, TX 76116
Open M-Thur 11-9, F-Sat 11-10, Sun 11-4

Just over a year old, this is the second location of Woody Creek after the first opened in Springtown in 2005. While stuck on the side of a mall, they do plenty to make themselves visible with a big Fort Worth mural painted on the side of the building and a prominent sign. Once inside, orders are taken at the counter, then your name is called to retrieve it. The menu options were certainly to my liking with an all meat sampler plate for $14 and an option to add a side of meat to any plate for $3.

I went for brisket, ribs and pulled pork as my first three options, then settled on turkey for the fourth when the staff couldn't tell me where the sausage came from. Showing their local pride, I was able to get a Rahr Blonde cold from the tap to sip on while I waited for the order. The platter was certainly not skimpy on the meat, but the meats were skimpy on the smoke. Limp slices of deli turkey were off-putting and didn't belong on this plate. Not even a dunk in the marinara-like sauce could help it. Pulled pork was an improvement in flavor, but lacked a good texture or smoke. A steady climb in quality continued with the brisket. The slices were dry and devoid of any fat, but they all had good bark and decent smoke. I can imagine that their fatty end brisket would be a better option. Big, meaty and tender spare ribs were easily the best item on the plate. The meat was aggressively seasoned with a heavy rub, had a good blast of smoke and came easily from the bone. Fat was well rendered and made for a nice moist rib. I can see why they won't let you double up on ribs with this four meat plate, because that turkey looked even more sad after enjoying this flavorful pork.

Rating **
Woody Creek Bar-B-Q on Urbanspoon

1 comment:

bourgon said...

Nice to see they've improved; when I went it was roughly equivalent to Spring Creek, mostly because their sides were better than Spring Creek's.


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.