Why stand in line for barbecue?
“If they can’t move a line along fast, something’s wrong,” said Ray Green of time-honored North Main BBQ in Euless, where customers just grab plates and start scooping up brisket and ribs.
“I don’t think people ought to wait. It can’t take long to serve barbecue.”
For 36 years, first as a weekly office cookout and then as a very casual restaurant, the Green family has served up platters of barbecue. It’s all-you-can-eat for $17.
The Greens were smoking briskets before barbecue was a pop-culture fad.
TV shows “are drawing barbecue into the Kardashian realm,” Green said. “It’s a big industry now.”
Food shows and companies are pushing better sauces, better meats, better produce. Fans covet briskets from Dallas’ Pecan Lodge BBQ or Fort Worth’s Heim Barbecue, opening Saturday at 1109 W. Magnolia Ave.
“Thirty years ago, we were the new guys,” Green said.
“It’s great. The more options, the more barbecue people will eat, and they’ll come more places to see which one’s better.”
North Main long has dominated the barbecue business between Dallas and Fort Worth, with a nod to Hard Eight BBQ in Coppell.
But the yearlong construction project on the Euless Main Street bridge over Texas 183 is testing even North Main’s faithful customers.
To get there from the south, take Texas 360 north and turn back west on Texas 183 to Main. From the west, take Texas 157 to Midway Road and turn east to Main.
“It’s an endurance test for everybody right now,” Green said.
“We’re just going to plow along.”
North Main serves $6 sandwiches and $8-$10 plates along with the all-you-can-eat version.
“A lot of people just don’t want to eat so much,” Green said.
Ray’s father, Hubert Green, 89, started cooking Friday lunches in a shed out back when the family owned a trucking company next door.
North Main has added smoked boneless chicken breast, and it still serves the same contest-winning ribs and Dallas-based Rudolph’s Market sausage, with potato salad, coleslaw and beans.
You pile up a plate and pay $17 at the register. There’s free soft-serve ice cream.
It’s open for lunch and dinner Fridays and Saturdays and lunch Sundays; 406 N. Main St. at Town Creek Drive, Euless, 817-267-7821, northmainbbq.com.
One of Fort Worth’s most prominent chefs is joining the city’s most prominent retail attraction.
Chef Jon Bonnell’s Waters will close Aug. 20 on Crockett Street and reopen next year in Sundance Square, pushing Mercury Chophouse elsewhere downtown.
Waters will become the second seafood restaurant in Sundance, joining the more traditional Daddy Jack’s.
It’s a back-to-the-future move for that Main Street corner, which operated years ago as Mainstream Fish House before it was converted to a Southern dining restaurant and then a steakhouse.
Bonnell said he’s always wanted a Sundance restaurant and had “no complaints” with his West 7th landlords on Crockett Street, where several surrounding restaurants changed over before current tenants Cork & Pig, Social House and Mash’d settled in.
One change for the new location: a patio-bar on Commerce Street, next to the popular Flying Saucer Beer Emporium patio.
The new Waters — just “Waters,” a shorter name — will serve lunch and dinner daily and will open some holidays, Bonnell said. Watch for it in January.
Mercury Chophouse, a popular steakhouse and holiday restaurant, remains open for a couple of weeks and plans a new location.