Last Friday, a group of my co-workers gathered up to head out to lunch. They asked me if I wanted to join them but I had already made plans for lunch. They mentioned they were heading to a new barbeque place in the Stockyards. I didn't think much of it as they left. When my co-workers returned it was as if they had returned from a pilgrimage to a holy place. They started spouting "That was some of the best BarBque I've ever had". That, my friends, made me stand up and listen. I mean in the heart of Cowtown, those are some mighty strong words to throw around on a Friday afternoon. So, I asked "Where did you go for lunch"? They replied "Cooper's Barbeque". They went on about how the meat was seasoned, how you could order the meat right off a pit and that they offered free beans and bread. Let me repeat that, "free beans and bread" with your meal. I vowed at that moment that I would make my visit on the following week. Now I have been thinking about going to Cooper's all week. I woke up this morning and could almost smell it. Now, it was my turn to find out if this could become one of my favorite places for barbque. So, I headed out on a cold drizzly day down North Main Street. It wasn't hard to miss the large, red barn on the hill just north of Billy Bob's. The parking lot was already packed when I arrived at 11:30. I entered and was immediately greeted by a man working the pits. He was explaining to everyone how you select your meat and then go around the corner. These large barbeque pits are the holding area for the fresh meat. 
Just in the next room is where all the magic happens with the actual fire pits. I went with the pork chop special, which includes a baked potato. The pit master stabs your choice of meat and then puts it on a red, plastic cafeteria style tray. You can get the meat by the pound, so I added a beef rib to my order. You take your tray around the corner where it's wrapped up, weighed and then they put the price sticker on it. Makes you feel like you're at a meat market ordering up all the meat for the family.Now once you proceed down the line, you can pick up any sides, prepackage or your fix'ins for your baked potato. The last area is the cobbler station, where you can pick up a side of hot cobbler. I was already loaded down so I had to pass.The interior reminds me of the inside of a barn. The décor is very simple, red metal panels, exposed ductwork and large picnic style tables. You feel like you are having lunch with your 200 closest friends. Now after, picking up a bowl of beans, glass of water and a few slices of bread, I found a seat at the end of a table. I unwrapped my pork chop, beef rib and baked potato. I went right after the pork chop. Now I'm used to thin pork chops that I get from the grocery store. This pork chop put all others to shame. At over an inch thick, this might be the thickest pork chop I have ever had. The outside was seasoned with salt and pepper. This is why Cooper's has been elevated above all the other places. The meat is not cooked and drowned in sauce. This allows for the taste of the meat and seasoning to come alive with every bite. The sauce that they do have is vinegar based not sweet seasoned ketchup like many other places. In fact the only ketchup here is in the bottle on the table, not in the sauce. Now I get their motto "It's all about the meat".I sliced away at the mammoth pork chop, the size of my fist, savoring every chew, just thinking how this tasted like I was at a barbeque at a friend's house. The pork chop had flavor that makes your eyes roll back in your head and I couldn't believe it. The beef rib was large and the meat fell off the bone. The baked potato was just what I expected, so no surprise there. Now, here are a few suggestions as you plan your trip. Order the special of the day, adding meat by the pound can add up quickly. My one beef rib was just over four dollars. I even thought it would be fun to go with a few friends, buy a pound of brisket to split. You could then make several sliced beef sandwiches with the free bread and sauce. Be sure to get there before noon. The place was almost full when I arrived at 11:30. Don't be afraid if you see a line out the door. It's worth the drive and worth the wait.I can't think of a better place for Cooper's, it's just across from Billy Bob's, and in the heart of the stockyards. I'm glad to have found an authentic pit barbeque place. I think this place is so good that it could even turn a vegetarian into a carnivore. So, get out of your lunch rut and try "the best" barbeque in Cowtown.
Just in the next room is where all the magic happens with the actual fire pits. I went with the pork chop special, which includes a baked potato. The pit master stabs your choice of meat and then puts it on a red, plastic cafeteria style tray. You can get the meat by the pound, so I added a beef rib to my order. You take your tray around the corner where it's wrapped up, weighed and then they put the price sticker on it. Makes you feel like you're at a meat market ordering up all the meat for the family.Now once you proceed down the line, you can pick up any sides, prepackage or your fix'ins for your baked potato. The last area is the cobbler station, where you can pick up a side of hot cobbler. I was already loaded down so I had to pass.The interior reminds me of the inside of a barn. The décor is very simple, red metal panels, exposed ductwork and large picnic style tables. You feel like you are having lunch with your 200 closest friends. Now after, picking up a bowl of beans, glass of water and a few slices of bread, I found a seat at the end of a table. I unwrapped my pork chop, beef rib and baked potato. I went right after the pork chop. Now I'm used to thin pork chops that I get from the grocery store. This pork chop put all others to shame. At over an inch thick, this might be the thickest pork chop I have ever had. The outside was seasoned with salt and pepper. This is why Cooper's has been elevated above all the other places. The meat is not cooked and drowned in sauce. This allows for the taste of the meat and seasoning to come alive with every bite. The sauce that they do have is vinegar based not sweet seasoned ketchup like many other places. In fact the only ketchup here is in the bottle on the table, not in the sauce. Now I get their motto "It's all about the meat".I sliced away at the mammoth pork chop, the size of my fist, savoring every chew, just thinking how this tasted like I was at a barbeque at a friend's house. The pork chop had flavor that makes your eyes roll back in your head and I couldn't believe it. The beef rib was large and the meat fell off the bone. The baked potato was just what I expected, so no surprise there. Now, here are a few suggestions as you plan your trip. Order the special of the day, adding meat by the pound can add up quickly. My one beef rib was just over four dollars. I even thought it would be fun to go with a few friends, buy a pound of brisket to split. You could then make several sliced beef sandwiches with the free bread and sauce. Be sure to get there before noon. The place was almost full when I arrived at 11:30. Don't be afraid if you see a line out the door. It's worth the drive and worth the wait.I can't think of a better place for Cooper's, it's just across from Billy Bob's, and in the heart of the stockyards. I'm glad to have found an authentic pit barbeque place. I think this place is so good that it could even turn a vegetarian into a carnivore. So, get out of your lunch rut and try "the best" barbeque in Cowtown. 
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Here here! Good grub!
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