“Your eyes will open wide as you gaze at the new horizons of Texas barbecue.”Texas Monthly
Central Texas barbecue in south Fort Worth. Thursday through Sunday, 11am until we sell out.
E-gift cards
Gift cards now available
Classes
We’ll teach you to cook it
One day on brisket, or five days on everything — sausage, ribs, fire, doneness, sides, service. Small classes. Real pits. You cook, we watch, we tell you what you got wrong.
5-Day Intensive
This hands-on intensive covers the core techniques used at Goldee’s BBQ, including sausage making, trimming, seasoning, live-fire cooking, doneness testing, slicing, and side preparation. Emphasis is placed on fundamentals, repetition, and consistency.
$3,5005 consecutive days, Sunday–Thursday · 1 person per class
- Includes
- Goldee’s BBQ Cookbook, Goldee’s merchandise, Goldee’s house rubs, a Goldee’s BBQ meal
Brisket Class
An immersive experience from start to finish. The Goldee’s Brisket Class covers every step of the way with no question going un-answered.
$700First Monday of each month · Limit 20 people per class · 10am – 2:30pm
- Includes
- Goody bag, merch, a meal
Shop
Rubs, Sauces, Merch & More
Goldee’s Brisket Rub
$16.99
Goldee’s All Purpose Rub
$16.99
Goldee’s BBQ Sauce
$16.99
Goldee’s T-Shirt
From $30
Menu
What’s on the tray
We recommend showing up between 8-10 a.m. to guarantee the full menu, and about ½ - ¾lb per person.
Sliced Brisket
$42 / lb
Pork Spare Ribs
$34 / lb
Lamb Ribs
$36 / lb
House Sausage
$28 / lb
Smoked Turkey
$32 / lb
Sides & dessert
From $6
How to get it
Three ways to get some
Stand in line
The original method. Thursday to Sunday, 11am ’til we sell out. Get here between 8 and 10 for the full menu.
Plan your visit →Thu–Sun 11–3 · Arrive 8–10am
Pre-order and skip it
Reserve 5 to 30 pounds for a Thursday–Sunday pickup window, up to 30 days out. We slice it when you arrive.
Pre-order → (opens in a new tab)5–30 lb · up to 30 days ahead
Take the whole room
The pit room and patio, to yourself. Barbecue served the way we’d serve it to family.
Private events →After hours · By enquiry
Private events
Have the pit room to yourself
Long tables, oak smoke still hanging around, and barbecue served the way we’d serve it to family.
The line
How the line works
There’s a line. There’s always a line. Here’s how to handle it.
- 8–10 AM
Get in line
We recommend showing up between 8-10 a.m. to guarantee the full menu.
- 11 AM
Doors open
Everything is sold on a first come first serve basis.
- 1–2 PM
Line shortens
The line usually shortens by about 1-2 p.m., but we can’t guarantee the full menu will still be available.
- 3 PM
Close — or sold out
We aim to have chopped beef, sausage and anything else that is left until 3 p.m. every day we are open.
- Free water, every day
- Bring a lawn chair — seating is limited
- Patio heaters in winter
In the smoke
