After posting the story on which BBQ joint Ben Roethlisberger took his lineman out to on Wednesday night in Fort Worth here, I got a ton of emails and texts asking what they had to eat. So I did a little more BBQ investigative reporting and was lucky enough to get the scoop from Jason George, grandson to the founder of Angelo’s Barbecue, Angelo George.
Photo courtesy of Michael W. from Yelp
Jason said, “The guys must have been watching their weight as they only had:
8-large Rib plates/ with nearly a pound on each and all the sides
5 lbs Ribs
3 lbs Beef Brisket
3 lbs Sausage
and extra sides of Beans, potatoe salad, & cole slaw
I’m guessing with sides that is almost 24 lbs. of food, so with the 12 total people at that table the easy math shows each Steeler ate 2 lbs. That’s a healthy amount of BBQ goodness.
Photo courtesy of Full Custom Gospel BBQ
Here’s some additional information about Angelo’s:
In 1958, Angelo George created a dry rub with a unique mix of herbs and spices that gave the meat at his legendary “Angelo’s Bar-b-que” restaurant a special, one-of-a-kind flavor. Today his son, Skeet George, and grandson, Jason George, continue the tradition with a variety of savory seasonings perfect for virtually any meat or vegetable. When Angelo first opened the restaurant, there were only four dining tables, a stand-up table and an ordering counter, which added up to as much of a beer joint as a restaurant. He operated his business with his wife, June, his brother, Orville, who passed away in 1984, and his son, Skeet. When Angelo passed away in 1997, at the age of 71, he and his son Skeet had built the business into the renowned and thriving gathering spot it is today.
Angelo’s has become world-famous, and the cozy atmosphere is part of the reason. On first sight, the White Settlement location stands out from other Westside restaurants with its exterior wood paneling and unassuming structure. Once inside, the place is like a hunting lodge filled with friends. Trophies, such as bears, deers, elks, caribous, exotic displays of fish and a buffalo garnered from the George’s hunting and fishing trips greet visitors along with the smell of hickory smoked meat that fill the dining rooms.
The restaurant has been documented thoroughly by nearly every food critic in the region and some nationwide, including publications such as American Way, Texas Monthly, the Fort Worth Star-Telegram, the Dallas Morning News, Texas Highways, Chile Pepper Magazine, Esquire, Home and Garden, Southern Living, the New York Times, Gourmet Magazine and others, many of which have bestowed on it a long list of accolades. Angelo’s was even featured on “FoodNation with Bobby Flay” in June of 2003.
When it comes to summing up such a vital part of Fort Worthians’ eating rituals, a Texas Monthly review said it best. “Barbeque joints may come and go, but this one is here to stay. Angelo’s, which has been around since 1958, has become the yardstick against which all newcomers are measured.”