Lane Milne assures you that, sure, you possibly can nonetheless eat at Goldee’s Barbecue — that’s, when you’ve got some endurance to spare and a little bit of time to kill.
Solely a pair months in the past, you can breeze into the southeast Fort Price barbecue spot, positioned on a bumpy backroad close to Kennedale, and be out and in in lower than half-hour.
However that was earlier than Oct. 18, when Texas Month-to-month topped the restaurant its No. 1 within the 2021 version of its much-coveted 50 Finest BBQ Joints story, virtually the best honor a Texas barbecue spot could be bestowed. It’s the equal of a Grammy within the ’cue world, and for the homeowners, it’s insurance coverage that their barbecue enterprise will growth indefinitely.
Because the announcement in a narrative that shined a lightweight on 49 different Texas ’cue joints, together with Smoke-A-Holics BBQ, Dayne’s Craft BBQ, and Panther Metropolis BBQ in Fort Price and Hurtado Barbecue in Arlington, Goldee’s has been swamped by ’cue lovers from close to and much, with some arriving as early as 4 a.m. for an opportunity to get a style.
Milne, who together with buddies Jalen Heard, Nupohn Inthanousay, Jonny White, and P.J. Inthanousay owns the restaurant, chatted with Fort Price Journal concerning the restaurant’s newfound fame.
Fort Price Journal: Does this imply I can’t eat there anymore?
Milne: Ha, yeah, you possibly can nonetheless eat right here. The road could also be just a little longer. However we’re determining methods to make it a greater expertise. Proper now, we’re gifting away free beer and water and going up and down the road with free meals samples.
FWM: What’s the typical wait time now?
Milne: It is dependent upon whenever you get right here. Lots of people are getting right here earlier than we open, like round 4:30 or 5 within the morning. So, when you get right here that early, you’ve obtained an extended wait forward of you. We don’t open till 11. However when you get right here round 11 or so, you might wind up ready an hour or so, relying on how briskly we’re capable of serve individuals.
FWM: You’re capable of serve everybody?
Milne: That is what we do: We go down the road and take individuals’s orders. That means, we are able to gauge how a lot meals we’re going to wish. If we’re not going to have sufficient meals, then we lower the road off and inform individuals we received’t be capable to accommodate them right this moment.
FWM: Do you know you have been going to be No. 1?
Milne: Nobody ever instructed us we have been straight-up No. 1. They did a photograph shoot right here and a video shoot, in order that tipped us off that possibly we did OK. Possibly we’d get point out. However no one mentioned, “You’re going to be No. 1.” That was an entire shock. It nonetheless appears surreal. Each time somebody will get there to eat earlier than I get there to work, I really feel humbled and honored.
FWM: Brisket, ribs, and sausage I do know to get. What do I not know to get?
Milne: Lots of people will inform you to at all times get fatty brisket, however I feel our lean is simply pretty much as good. Don’t sleep on the turkey, both.
FWM: So, what’s subsequent for Goldee’s?
Milne: Proper now, we wish to discover methods to higher handle the inflow of individuals and create a greater expertise for everybody. We’re planning on constructing some sort of out of doors shelter so individuals received’t have to attend in rain and warmth.
FWM: Any native barbecue-joint favorites of yours that didn’t make the record?
Milne: I really like Brix BBQ in Fort Price. Every thing he does there may be nice. David’s Barbecue in Pantego for ribs and coleslaw. Bailey’s Barbecue downtown Fort Price. I really like the old-school locations.
4645 Dick Worth Street, open 11 a.m. – 3 p.m., or till meals runs out, Friday – Sunday, goldeesbbq.com