Ten 50 BBQ is already an established brand with a location in Richardson. Now, they have a second location that recently opened off Lovers Lane near Love Field. The newest location is a little different from the flagship store off North Central Expressway. For starters, it is a bit smaller, as it’s not a standalone building, and the cafeteria-style service has been altered for a more traditional dining experience. The new location allows you to order at the front and have the food delivered to you, as opposed to the other location, where you choose your proteins and then go through the line for sides, etc.
The dining area at the Lovers location is smaller, but cozy, with a nice bar area where you can eat and enjoy a beverage or sit at any number of tables with your whole crew. I chose to sit at the bar, where a couple of TVs had some sporting events on, if you are into that kind of thing.
Ten 50 offers up to eight beers on draft at any time, as well as bottles of your standby beers like Miller Lite, Lone Star or Shiner. There are plenty of whisky, vodka and tequila options like Stagg, Bullet, Tito’s Lalo, or Casamigos, any one of which can be crafted into a great cocktail to pair with your delicious tray of ‘cue.
The menu at Ten 50 is simple, but very well executed. If you are looking for something to accompany your meal or as a starter, I recommend the “torpedoes.” These stuffed jalapeños can come with either brisket or chicken and are pure flavor bombs. The cheesy, meaty filling oozes as you bite through the bacon casing. One thing I noticed about these stuffed jalapeños when compared to others I have sampled over the years is the integrity of the pepper. There was still a little texture to the jalapeño, which adds a little crunch. Most stuffed peppers at other barbecue joints are completely cooked through, which leaves the pepper limp and without any texture. These still have a little bite, and though they won’t burn you up, they do have just enough heat on the back end to let you know you are enjoying something with some spice. They are a great accompaniment to any tray or as a nice starter for your group.
There are some sandwiches on the menu, including brisket (more on that in a moment), pulled pork and a smoked turkey club. I sampled the turkey club, which is served with some bacon, arugula, tomato, avocado and some juicy, smoked turkey. If you aren’t looking for a traditional tray of cue, this is a great alternative for a lighter lunch or dinner. The seeded roll was soft and held up to the elements of the sandwich, the turkey was smoky and moist, the avocado added some creaminess, and the arugula offered a subtle peppery bite to this sando. Pair it with some hand-cut fries, onion rings or fried okra to make it a more substantial meal.
If you are looking for a protein-packed lunch or lighter portion, try the ranch chicken salad. This entrée won’t weigh you down and comes with some great smoky chicken. It’s perfect for those on the carnivore diet who are wanting to cut calories. If you are wanting to fuel up before a round of golf or want something a little on the lighter side, it’s a great order that is packed with flavor.
Prime brisket is the star of the show at Ten 50, with a nice pepper-forward bark that has just enough bite without overpowering the tender, fatty slices of beef. You can get it by the half-pound or as a sandwich. You can enhance the flavor with a little of their sweet, thicker house sauce or their Carolina-style sauce, which is vinegar-based and offers a little more acidity. The slices pass the pull test, with just a little effort required to pull the meat apart, while still maintaining a nice moist consistency. These slices don’t need sauce, but you can certainly add a little of your choosing, if that’s your thing.
The sausage at Ten 50 is some of the best I’ve tried anywhere. Oftentimes at craft barbecue spots, sausages can be overthought and incorporate too many curveballs. I have seen birria sausage, Frito pie sausage and other varieties across DFW. Now, that’s not to say they don’t have their place as one-off options, but for me, sausage should be simple and delicious, and that’s exactly what we have at Ten 50. Both the house sausage and the jalapeño-cheddar varieties are simple, yet well executed. The casing on both has a great snap, which is something I prefer on a sausage, and the texture is perfect. Oftentimes, house-made sausages can be a little mealy, and that’s absolutely not the case at Ten 50, as they are perfect texturally, and the jalapeño version has just enough kick to let you know the peppers are there without torching your insides. The brisket, pork, chicken and ribs are all rock-solid, but the sausages are a must-add to any platter.
Once you achieve a certain level of success with running the pits, the sides can really make or break a barbecue meal. Sure, the meats are always going to separate the top-of-the-food-chain joints from those that are middle-of-the-pack, but great sides can really add to any ‘cue experience. Ten 50 keeps its sides fairly simple, but they are also very well executed. Brisket beans are a highlight, with a nice rich flavor, making them an awesome sidecar to any meat plate. The five-cheese mac is also fantastic, with a simple yet creamy texture that isn’t too tricked up. It’s cheesy, rich and rib-sticking.
I mentioned the fried okra a little earlier, but I must admit, I am a bit of a fried okra connoisseur. It is one of my go-to sides anywhere that serves it. Sometimes, the breading on fried okra can get overly crunchy or even greasy, depending on the breading and frying technique. The Ten 50 fried okra is stupendous. Not overly bready, with just a light dusting of cornmeal, which offers a nice subtle crunch without overpowering the okra flavor or getting too oily during the frying process. Add a little homemade ranch, barbecue sauce or ketchup for dipping … and enjoy. As far as fried okra goes, I would give it a strong two-thumbs up.
Potato salad, cole slaw, seasonal greens, or even grilled corn on the cob are also available to add to any tray. There is also a baked potato offered as a side, or you can add brisket or pork to your tater to make it a full entrée.
Dessert options stick with the theme at Ten 50. Simple, yet very well done. They offer a banana pudding, a chocolate pie and a Key Lime pie. I sampled the Key Lime, and as with the fried okra, I fancy myself a bit of a Key Lime pie expert. Each time I have been to Florida over the years, I make it a point to try the Key Lime pie each time my wife and I dine out. So, I have been fortunate enough to try some of the best Key Lime there is. Ten 50’s Key Lime is solid. Nice crust that adds some texture, and the filling is packed with that zing and tart burst that makes a great Key Lime pie. A little dollop of whipped cream adds a little sweetness to cut the tartness, making it an overall solid slice. It’s a great way to finish your meal at Ten 50.
Ten 50 isn’t likely to receive some of the accolades as some of the other “craft” barbecue joints around the state, but it’s very solid from top to bottom. The meats are all very well prepared and the sides are simple, yet delicious. Nothing is too tricked up or overly complicated … it’s just well-executed, flavorful food coupled with great customer service. You won’t want to miss out.