Hard 8 BBQ - Coppell TX

[Gator]

Update, I drove by last night and they were open!!!!!

Sounds like Hard 8 BBQ is in my VERY near future.

[nascarchuck]

Thats better news than our Burger King re-opening 2 days ago!!!

So, where is this joint? Guess thats it's time to make the drive from Ft. Worth to Dallas!

[Gator]

Downtown Coppell just west of Denton Tap on W Bethel Road.

[pmsummer]

Downtown Coppell just west of Denton Tap on W Bethel Road.

Went last week.

I'd give it a few more weeks/months before trying it out. Flavor ain't there yet, and $12 lb needs to be tastier. Holds promise, though.

[Hex]

Well gator whacha did ya think? Surely you've been there by now.

Now ow far is it from say Arlington to Stephenville?

and what is the basis of the name Hard 8 anyway?

Please tell what wood they burn.
Do they sell TeXas Beer? all of em? If they have Pearl they have hope of being a REAL TeXas joint. Pearl is the real deal. If you love Texas learn to love it like I do.
If they have Lone Star that'll do just fine too, if all they have is Shiner they are lacking... if they have none they'll only have me once.
If they serve all three ....Bless em.

also need to have RC Cola, Moon Pies (banana), and PayDay Bars.
Cherry Peppers would be a real plus.

Is the sauce thick or thin ?

Which brand of sausage do they use?


HeX

[Gator]

Well Hex, you got me.

I have been a few times and I need to sit down and do a formal review for yall. I will say this, the Hard 8 is as much about atmosphere as BBQ...more to come.

[ikiru]

Here is a modification of my review of the Hard Eight I posted on DallasFood.org

Ive been to both Hard Eights in Stephenville and Coppell. You enter the building on the same side as the pits, so you get the full experience of Texas BBQ. The format that you would wait in line (a long wait if you get there during the lunch/dinner rush) for the servers to cut you off your choice BBQ... brisket, turkey, sausage (regular and spicy), chicken, corn, turkey poppers, spare ribs, pork chops the size of your head, etc... One thing of note, the carvers usually error on the side of too much than too little. So adjust your order accordingly.

The brisket flavor is good, especially from the fatty side, but the texture is more like a roast than a brisket. My suspicion is that they foil their briskets. Within our lunch group, about 50/50 really like the brisket at the Hard Eight (the other 50% prefer Rudy's). Me? While I enjoy a tender brisket, I really love it when the outside is crispy and the inside is juicy.

The ribs are pretty meaty, but for some reason, I cant eat more than 1 without feeling a bit..."saturated?" Not sure how else to describe it.

The regular sausage is ok, but I really enjoy the jalapeno sausage. The casing has a pretty good snap to it and the heat is just right.

Turkey is pretty juicy. The bacon wrapped turkey poppers were good, but I cant eat too many at a time as the bacon is pretty thick...I dont eat a lot of bacon to begin with...so it was a bit of bacon overload (I know I probably lost and food review credibility...). Try asking the server to dunk the poppers in butter...heart attack waiting to happen, but oh so good.

Ham is hit or miss. I like to cube it and throw it in with the free beans (see below)

As far as the sides, my co-worker raves about the banana pudding. I like the free pinto beans they have in the back near the drinks. Its a big pot of pinto beans stewing with jalapenos and pork. I probably wouldn't order it if I had to pay for it, but since they are free, I make sure to grab a couple of ladles-full. I like to mix it along with my meat selections. Bread is nothing more than grocery store pre-sliced white bread loaf.

The sauce is sweet and a touch spicy.

My biggest complaint about the Coppell location, however, is their inconsistency. One day, it is very tasty...on other days, I come out of there feeling ripped off. The place is relatively new, so perhaps they are still getting some processes perfected (I don't remember there being a consistency issue at their Stephenville location).

Overall, I think this place is above average (i.e. significantly better than Colters and Dickey's). I wouldn't mind hitting Hard Eight every once and a while, but I couldn't eat there too often.

I do think its a good place to take out-of-towners for a taste of BBQ ambiance, Texas style.

My 2¢

-ikiru

*enjoy the sauce*

[Papa Tom]

Thanks ikiru always good to know there's another place worth a shot.

[bigwheel]

Dang Coppell is too far to drive. Why dont you open a Hard 8 in Hurst?

bigwheel

[ikiru]

Dang Coppell is too far to drive. Why dont you open a Hard 8 in Hurst?

bigwheel

Its only 30 minutes from Hurst. I think its worth a try.

-ikiru

*enjoy the sauce*

[bigwheel]

Well Coppell just sorta outta my balliwick so to speak. Might whiz over for lunch sometime. Thanks.

bigwheel

[ikiru]

Well Coppell just sorta outta my balliwick so to speak. Might whiz over for lunch sometime. Thanks.

bigwheel

Balliwick? Is that cop speak?

-ikiru

*enjoy the sauce*

[Hex]

From Ikiru's report I am concluding that Hard-8 is an attempt to copy Coopers-Llano.
Or maybe Cooper's Mason Tx. which is the original I think. Maybe I have that backwards. I've never been to the Mason joint.
Best thing IMHO about Cooper's is the Brisket seasoning. Not sure if it is a rub or what. They do sell dry rub in a bottle. Not sure if it is what or all they use tho.
Worst thing about Cooper's is they use Mesquite. Next worse thing is the Price.
However it is now an iconic Texas institution. Once you get that status you can get away with prices 20% over the line.
The que is good...the Marketing is better.

Not only does Hard-8 have to come very close, they really need to strive to do so for 20% less til they attain that mystic icon status.

What wood does Hard -8 cook over?

~~HeX~~

[bigwheel]

Worse thing Cooper's has is Mesquite? Dang yankees:)
PS..rumor is Cooper uses only salt and black peppa on the meat.

bigwheel

[nascarchuck]

Worst thing about Cooper's is they use Mesquite.

Just curious Hex, what is your preference in smoking wood?