Goldee's review

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Binging with Babish's Goldee's review

2025-05-29

Babish got himself sat down at Goldee's in Fort Worth, the place that got named the number one barbecue in Texas, with the whole platter in front of him while everyone else was still waiting outside. He starts on the pork belly because the pitmaster told him it's his favorite, and the fat is rendered so far down he says you could spread it on toast. Then it's the 12-hour brisket, which he flat out calls the best he's ever had, followed by a turkey breast so tender and juicy he can't believe it came off a smoker. The pork ribs pull off the bone with just a little tug, the beef rib is pure smoke, and the Laotian sausage with sticky rice and jeow som takes things somewhere else entirely. He gives real love to the sides too, especially that vinaigrette-based lemon kale slaw and the cheesy grits standing in for mac and cheese. Dessert is a warm bread pudding and a banana pudding with no bananas in it, and yes, he got got. Now I'm hungry!

• Brisket smoked 12 hours, rubbed with 16 mesh coarse pepper and their own Lawry's-style blend
• Turkey takes about 4 hours and Babish says he's never had turkey breast like it in his life
• Pork belly with peach sauce, soft enough that he'd use it as a condiment
• Laotian sausage with sticky rice and jeow som, plus pulled pork under a tiger cry sauce
• Warm bread pudding in bourbon sauce and a banana pudding with zero bananas