Selling Out Every Weekend, This Local 'Cue Joint is Thriving Through COVID

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“If I am lucky enough to get into heaven, I know they will be serving Goldee's BBQ,” a recent Yelp reviewer pontificated. 

That sentiment seems to be shared by the many customers who’ve contributed to the new barbecue joint consistently selling out each weekend. Maybe it’s the blessed brisket or their commitment to good, southern-style service, but either way, the up-and-coming hotspot for some smoked Texas fare, started by five high-school buddies, is thriving despite opening amid a global pandemic. Opened Feb. 15, the restaurant was only operating a month prior to the statewide shutdown in March. 

Goldee’s, located at 4645 Dick Price Road, sits at the edge of Fort Worth and Kennedale. Dylan Taylor, Lane Milne, Jalen Heard, Nupohn Inthanousay, and Jonny White went in on the purchase of the building, which used to be home to Kenneth’s Barbecue. A little bit off the beaten path, Goldee’s has that certain, unassuming country charm that usually means you’re about to get some good eats. 

The Goldee’s gang, all in their mid-20s, have trained at some of the biggest names in Texas barbecue like Franklin’s, la Barbecue, Terry Black’s, and Micklethwait. They’ve utilized their know-how to create Goldee’s entirely scratch menu. Everything is made in-house, including the sliced white bread and mayonnaise. 

“We try our hardest on everything from the brisket all the way down to the pickles,” co-owner Lane Milne says. 

Their attention to detail seems to be paying off. While many restaurants are struggling to stay afloat, Goldee’s, which is only open Friday through Sunday from 11 a.m. to 3 p.m., is seeing enough business to keep their new venture up and running. They’re proving that, in Texas, good barbecue is pandemic-proof. 

“It's a pretty safe spot for us,” Milne says. 

Goldee’s plans to eventually open up Wednesdays and Thursdays also when the time is right. For now, they’re sticking to curbside service. Drive up, one of the guys will take your order, they’ll slice up your desired meats, and run it back out to you to enjoy wherever you please — just not in their dining room yet. If you have a hankering for brisket or ribs, your best bet is to get there early before they sell out. 

Here’s another protip — follow their social media. Not only is their Instagram feed borderline indecent with glorious shots of juicy meats, but they also give sneak peeks of the specials they’re offering that weekend like mango sticky rice or Laotian sausage. 

“Typically, we try and do a special meat, a special sausage, a special side, and a special dessert just because it brings more people out and gives people something new to try and keep it interesting,” Milne says. 

To Milne, Goldee’s success is simple. 

“Take care of your staff, take care of your customers, and I think people notice that and appreciate that,” he says. “Just keep people happy, and they will keep coming back.”