Ten 50 BBQ Richardson

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Damon54
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Ten 50 BBQ Richardson

Postby Damon54 » Tue Aug 12, 2014 1:21 am

Looks like they will open Monday the 18th for lunch.
Larry Levine of Chilis fame is the man behind this venture.

Claim is authentic Central Texas BBQ. I like the look of the pits they use.
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Re: Ten 50 BBQ Richardson

Postby Damon54 » Tue Aug 12, 2014 11:18 pm

1050 N. Central Expwy. Richardson, TX.
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bsooner75
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Re: Ten 50 BBQ Richardson

Postby bsooner75 » Wed Aug 13, 2014 6:16 am

Hope it's better than Chili's…
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Re: Ten 50 BBQ Richardson

Postby Damon54 » Wed Aug 13, 2014 12:21 pm

By the looks of things they appear to be doing it right.
Then again so does the DFW Hard 8.
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Re: Ten 50 BBQ Richardson

Postby Raider18 » Wed Aug 13, 2014 6:48 pm

I heard good things about the research he did for the menu. I can't wait to try it.
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Re: Ten 50 BBQ Richardson

Postby cowboydon » Thu Aug 14, 2014 6:54 pm

It's actually Larry Lavine (not Levine) - but any whoo .. Here is the dealio

Ten 50 BBQ is under construction in Richardson, just north of Dallas. You may have seen the sign along the Hwy. 75 service road north of Arapaho (at 1050 N. Central Expressway) and adjacent to the Arapaho DART station. Construction is underway for the major renovations to the existing building on site, and Ten 50 will open sometime this summer. Larry Lavine, who founded Chili’s back in 1975, is the man behind Ten 50.

Ten 50 BBQ Sign
Construction underway at Ten 50 BBQ
It’s been almost forty years since Larry Lavine opened the first Chili’s in Dallas. Back then it was just a burger joint that served chili and margaritas. The baby back ribs would come much later after Lavine had sold off his share of the company. He continued to develop restaurants in the Dallas area, and a couple years ago he emailed me. I’d never met the man, but when he suggested we meet at Mac’s BBQ in Dallas, I knew he had good taste. We talked barbecue in general, but nothing specific. I didn’t know then that Mac’s owner Billy McDonald helped develop the original french fry recipe for Chili’s when Lavine and his team couldn’t get it right.

Lavine’s newest venture will now put him in competition with McDonald, but it’s sure to be a whole lot bigger than Mac’s. When the project was first applying for a permit, they provided a rendering of the early design concept (see above). A proposed menu was also provided in that application:

“The menu includes BBQ ribs, brisket, chicken, smoked turkey and sausage plus flash fried fries, fresh vegetable platters, homemade pickles and complimentary fresh baked cornbread…[Also] side dishes that range from German potato salad with house smoked bacon, twice baked potato casserole or fresh vegetables to 6 hour South Texas pinto beans.”

In an email, Lavine told me “the concept is based on offering scratch cooking,” and that it will feature “authentic, wood fired Central Texas BBQ.”
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Re: Ten 50 BBQ Richardson

Postby NDN98 » Sat Sep 20, 2014 10:54 pm

My brother and I went to Ten50 for lunch today. We had high hopes, but we both left disappointed. I ordered the fatty brisket, turkey, St. Louis style ribs, and jalapeño cheddar sausage. Brisket was okay and had a nice smoke ring, but it really didn't have much of a smoky flavor. Turkey was extremely bland and didn't have even a hint of smoke. Ribs were tender, but didn't have much in the flavor department. The lone bright spot in the meat department was the jalapeño cheddar sausage. It was a course grind sausage and was extremely flavorful. The corn and fries were excellent, but I don't think good sausage and good sides will make me want to make a return visit.
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Re: Ten 50 BBQ Richardson

Postby cowboydon » Sat Sep 20, 2014 11:04 pm

First time any one here posted anything on 1050, it seems to be a 1 time visit type of place. Hopefully they can work out the issues and become what they dreamed of.
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Re: Ten 50 BBQ Richardson

Postby bsooner75 » Sun Sep 21, 2014 9:27 am

Man, that turkey looks like they didn't even put a rub on it. Definitely gotta have some pepper crust on the outside of my bird.

I agree w/ cowboydon. I'll give it a shot just to be fair but I'm expecting one & done.


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Re: Ten 50 BBQ Richardson

Postby sparetimetoys » Mon Sep 22, 2014 8:42 am

I drive past every day. It smell great but Ill probably just keep driving past
Thank You to all the fine folks here for all the tips and advice so I can now smoke a chunk of meat and folks actually eat it.
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Re: Ten 50 BBQ Richardson

Postby BigDave » Mon Sep 22, 2014 12:10 pm

Have not been there and probably won't either. Reviews against vs for are running bout 3 to 1. No smoke and bland flavor with high prices is the jest of the reviews. :dont: :dont:

Once the one time visit folks have made their visit, we shall see if the place survives. hard to put that kind of finish out cost and make bbq work as a business unless you have Franklin quality bbq. Just MHO. Just diificult to keep customers coming with high prices to pay for that building with average Q! Again IMHO.
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Re: Ten 50 BBQ Richardson

Postby Raider18 » Sat Oct 04, 2014 12:09 am

The sausage is purchased from Elgin


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Re: Ten 50 BBQ Richardson

Postby cowboydon » Sat Oct 04, 2014 12:36 am

The jalapeño cheddar sausage is actually from Tyler - and you are correct about the mild it is Meyer’s Elgin Sausage.
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Re: Ten 50 BBQ Richardson

Postby All_Grilla_No_Filla » Sat Oct 04, 2014 10:47 am

When a Chili's owner said he matched Franklin, I was pretty much out...lol.
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Re: Ten 50 BBQ Richardson

Postby chashint » Sun Jul 30, 2017 2:09 pm

Hello,
I have eaten at 1050 four times in the last 8 months.
I have had the brisket 3 times (point & flat) and 2 times it was great, one time it tasted very good but a little dry.
Twice I had a beef rib, whoever is in charge of that cooker knows what they are doing. Succulent.
Spare ribs, meh. Very seldom do I find a spare rib out in the wild that I love.
Stuffed jalapeños very good.
Didn't have any other meats.
Fries very good, cooked to order. Corn on the cob very good, baked potatoes very good.
Other side dishes pretty much in line with all other BBQ joints.
I will eat here again.

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