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Post oak from nearby farms fuels the pits at this Fort Worth BBQ shop, open just a few days a week until the meat runs out, which it does. The young crew behind Goldee's earned a Michelin Bib Gourmand and landed at number three on Texas Monthly's 50 Best BBQ Joints, so the line forms early and long. Black Angus brisket, cooked low and slow, is the draw; the sweet-tart mustard sauce alongside it is quietly non-negotiable.
The awards strongest first
- Food & Wine Best New Chefs · Jonny White, Jalen Heard, and Lane Milne
- Michelin Guide Bib Gourmand
- Texas Monthly #3 · The 50 Best BBQ Joints in Texas
- James Beard Awards 2023 · Semifinalist · Best Chef: Texas · Jalen Heard, Lane Milne, and Jonny White
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Brisket
“The brisket here, premium Black Angus beef, is cooked low and slow using post oak sourced from nearby.”
Michelin Guide -
Turkey
“Turkey, ribs (beef and pork), and sausage round out the proteins, which can be sided by potato salad or zesty cabbage and kale slaw.”
Michelin Guide -
Sausage
“Turkey, ribs (beef and pork), and sausage round out the proteins, which can be sided by potato salad or zesty cabbage and kale slaw.”
Michelin Guide
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