Some of the best brisket I've had. Â Don't come in around lunch and be in a hurry. Everything is done by Mr. Lee, cutting meat, dipping the sides, cashier, and bus boy. Â He knows what he is doing when it comes to smoking meats. Â Usually closes down for a few weeks in January. Â If your in the area don't even think about Sonny Bryan's, Â go support a local business and have some great BBQ.
Review Source:Lee's got the best BBQ I have ever had. Â The ribs are falling off the bone and Lee takes the membrain off as well so they are like real competition ribs, brisket is tender, the hot links are incredible (he said he gets them from a meat packing plant around Fair Park) the smoked bolona is good, the chicken is great, the pork is excellent, and the sausage is just average. Â Also, the vegitables are pretty average too. Â Pretty much just straight of of the can. Â However, you go there for the BBQ and it's the best. Â The potato salad is mustard based and very good.
It's a funny place however. Â Kind of like the Sinfeld episode "The Soup Nazi", he takes his time making your plate and often you really need to sit down while he is making but he won't tell you to sit down. Â He'll just let you stand there and figure it out on your own. Â
And talk about "Hole in the Wall" this place is about as much of a hole as is possible without the Food Inspector shutting this place down
Lee's is a nice little BBQ place in a blink and you might miss it location. I suspect if you're from Haslet or work in the Alliance area you probably know about it.
Far from home but close to work, this place is a nice break from the chain BBQ places around town. I ordered enough food to feed a family of three and had left overs. It came out to around $50. Not cheap but it was a lot of food.
The ribs were good. Not very meaty or juicy though and they chopped them in half before putting them in a styrofoam container. Is that normal practice somewhere? I'm used to ribs being whole, meaty and wrapped in foil. The sausage had a nice kick to it and the brisket was moist. The BBQ sauce was watery and the sides (beans and cole slaw) were just alright.
I haven't been back since January but plan to stop by again soon for lunch. Overall, it's good but not great Texas BBQ.
The hotel manager recommended this place and he was right on the money. Â Lee's is a hole in the wall and we were clearly the only non-locals eating there, usually a sign that a place is legit. Â Excellent BBQ that will not disappoint. Â The brisket was very flavorful and moist which matched ribs that were cooked to perfection. Â The slaw and beans were also very good. Â Friendly folks that can count on my business the next time I'm in the Ft. Worth area.
Review Source:DELICIOUS. Â I've passed Lee's BBQ a few times now and have wanted to go in for several months but I was always passing during off hours. Â FINALLY we were in Haslet during their operating hours and were excited to swing on in.
Service, awesome... he was patient and lovely while we took forever deciding what we wanted. Â I went with the beef and ribs and boyfriend had the ribs and sausage and all three meats were fantastic. Â My ribs were a little bit on the fatty side, but full of flavor, amazing texture. Â The beef also really good and I was way impressed with the sausage, I think I'll get one of my own next time. Â Boyfriend wasn't blown away by their BBQ, but it was just how I like it, nicely spiced, but not too TOO much flavor that competes with the meat. Â Don't get me wrong, it wasn't bland, it was perfect in my opinion, I want to taste the smoky loveliness of the meat ,not just BBQ sauce. Â
As far as sides, big thumbs up to the cabbage and potato salad. Â Coleslaw your typical, standard good coleslaw. Â The interior is bare bones, yet comfy, clean. Â I can't wait to try more at Lee's!
LOL, I think Asa was arriving for lunch today just as I was leaving. Â I went for Smokehouse plate to get a taste of many things on this first visit; Â brisket, ribs, hotlink, and sausage along with two sides ( chose cole slaw and baked beans) and a slice of Texas toast. Â Topped it off with a slice of homemade sweet potato pie. Â It was country cooking goodness and I left stuffed to the gills.
My brisket was tender and moist, the rib meat had the right amount of charring and pulled off the bone properly, the sausage had a good flavor, as did the hotlink though it could have been hotter for my personal taste. Â I do like my BBQ spiced up quite a bit, but you rarely get if this way anywhere. Â The baked beans had a bit of kick with some BBQ sauce and good flavoring added in. Â The slaw was neither too sweet nor had too much mayo. Â Slopped up all of the leftover liquid yumminess on my plate with the slice of Texas toast - nomnomnomnommmmmmmm!
Friendly service and the owner clearly has a sincere lifetime invested in cooking Que. All  in all I thought the BBQ was pretty good and now that I know about this place I will be back for more.  I would rather eat here than some schlock chain restaurant any day, which you drive right by Sonny Bryants BBQ and the Snooty Pig Cafe @ Westport Parkway & I-35W to get here.  Nothing fancy, just a good ol' hole in the wall homemade-style BBQ joint.
I eat at Lee's pretty much every week. Â He has been around for years in Haslet.
The BBQ is great. Â Lee uses hickory which I now realize has a different flavor than some of the other woods of choice. Â There are a few of the items that I go back for all the time. Â The chopped sandwich is great and what I get when I am in a hurry. Â The sausage is good and my kids love the baked beans. Â The favorite for myself and the wife has to be the wings. Â Not on the main menu, but on a side menu is listed wings. Â I love the wing basket that gives you 5 wings and fries. Â It takes a while though, so allow time. Â I know of myself and one other gentleman that will wait 30 minutes for the wings so that should tell you something.
The location is old and can be cold in the winter. Â I recommend anyone to give it a try at least once.
After hearing all the rave reviews for weeks, from my fellow co-workers. I was finally back in Texas, where I would have the opportunity to sample some of Lee's excellent cooking.
After a short stop at the Motor speedway, we headed down to this cherished little spot loved by many. Pulling up to the restaurant kind of felt like being in a movie, as we pulled off the main road crossed to the other side of the tracks and onto a dirt lot.
Man, was I hunger! Â I can't wait. As we got out of the car, my friend tells me that once we get through the door, we'll have to get in line and patiently wait before being acknowledged.
Just like at the burger joint in Atlanta, this sacred place is owned and operated by a single person with lots of character and the line can be long at times. If you show up late don't be surprised if everything is sold out.
Finally, it was my turn to order. Seeing as it was my first time here, I decided to go with the house special which included just about everything. My plate included Brisket, Pork Loin, Hot links and Sausage. For my sides I order the fried Okra and Corn, then to finish it off was a slice of Texas Toast.
The seating area is small but adequate, with an assortment of tables and chairs; of a mixed variety giving it a down home feel, including the roll of paper towels on the tables.
Needless to say, I was stuffed after the meal and I didn't even finish everything on my plate. For those of you that know me, this is a rare occasion. The brisket was my favorite followed by the links.
The 5 best restaurants in the 2015 Denver Restaurant Week
3,611 Views | Category: Denver
The complete list of 2015 Denver Restaurant Week businesses
1,972 Views | Category: Denver
The tourists' guide to Portillos: 5 must have dishes
3,318 Views | Category: Chicago
Pho = Pronounced "fuh" not "foe" for pho-king sake
2,915 Views | Category: Denver
Indulgery selected to exhibit at Collision Conference
2,987 Views | Category: Press Releases
Not Logged In
BUSINESSES
Local Businesses
Near Me
My Favorites
SOCIAL
Blog & News
MY ACCOUNT
Login
Register
Contact Us
Add Your Business
