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Dining Guide

Fatboy’s BBQ

The ribs were tender, but they were hard to enjoy because of the strong flavor of creosote on the surface. Slices of turkey were better, but only because the the blackened edges could easily be cut away. Surprisingly, the brisket didn’t suffer from the same issue. Fatboy’s smokes prime briskets, and the grade of meat makes a difference. Slices from the fatty end were juicy, well seasoned, and had a more balanced smokiness than other meats.

Sides of pinto beans and potato salad were both good versions of classic recipes. One unique side option Fatboy’s serves is the whole ear of deep-fried corn. It had a nice spiciness, but held on to plenty of its frying oil. A variety of small cheesecakes were on display, but we went for a generous serving of the fluffy banana pudding; we weren’t disappointed.

City: Cooper

Cuisine:

Method: Hickory and oak in an indirect heat pit

Pitmaster: Shannon Bankston

Price: $$

Rating: ★★★

Address: 15 TX Hwy. 24 N, Cooper, TX, 75432

Hours: Tue-€“Fri 11-€“7, Sat 11-€“2

Phone: (903) 300-3287

Year Opened: 2009

Last updated: May 3, 2013

Reviews

  • Fatboy’s BBQ

    By

    In 2009, Shannon Bankston and Heather Hoff opened a barbecue shack back in the tiny Northeast Texas town of Ladonia, population 612. Before long they sought out a bigger audience and moved Fatboy’s BBQ to the next county over, specifically to a …

  • Shannon bankston

    Thanks for the review Daniel. I will agree with you on it, and say that the day you were there, my ribs were not on point. The only part of the review that is not correct, is the type of wood. I use a mix of hickory and oak, not pecan. I changed my wood a little over a year ago. But, that’s just a minor oversight. Thanks again, we’re glad to be on the tmbbq list now!

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