Halal Barbecue Gains Ground in Texas

In Fort Worth, Texas, on an early Saturday morning, nearly 100 people were lining up outside Goldee’s BBQ. Thanh Huynh, 30, arrived first at 6:30 a.m., eager to try an array of meats and sides from the renowned restaurant’s menu. Goldee’s BBQ, founded by a group of friends in 2020, quickly gained recognition, securing the No. 1 spot in Texas Monthly’s list and earning a Bib Gourmand award from Michelin Guide for offering exceptional value.

The restaurant is known for traditional Texas barbecue offerings such as pork belly, sausage, and ribs. Alongside, it provides halal options, including brisket, turkey, and lamb, prepared in alignment with Islamic dietary laws.

Halal Barbecue Thrives Amid Political Tensions

With some Texas Republican leaders targeting growing Muslim communities, halal barbecue joints like Goldee’s are flourishing. Muslim pitmasters statewide are infusing their heritage into Texas barbecue, a culinary tradition deeply rooted in the state’s culture.

At least twelve barbecue spots now feature halal meats. Yearby’s Barbecue & Waterice, managed by Black Muslims CJ and Sabrina Henley, is set to open in Plano. Levant Mediterranean BBQ, located in Houston and Frisco, has an all-beef menu featuring items like the brisket shawarma sandwich.

Haris Ghaffar, who traveled an hour from Celina, values the diverse options available now. Growing up in the 90s, the limited halal options included meals like the McDonald’s Filet-O-Fish sandwich. Today, halal food is a multi-billion-dollar industry integrated into the American culinary mainstream.

James Beard Award-winning writer Farhan Mustafa highlights how halal food represents America’s diverse culinary landscape. Muslims and other communities are transforming Texas barbecue by incorporating unique family traditions and flavors.

Zain Shafi, co-owner of Goldee’s, previously ran a food truck offering Pakistani-infused halal dishes. He has introduced items like tandoori smoked turkey to Goldee’s menu. The restaurant sources halal meats for their quality.

Nupohn Inthanousay, Goldee’s chef and part owner, offers dishes blending his Laotian heritage, such as Lao “sai oua” sausage with sticky rice and spicy sauce.

Salahodeen Abdul-Kafi, owner of Kafi BBQ in Irving, aims to redefine Texas barbecue by integrating halal Wagyu beef and Iraqi spices. His journey began six years ago after relocating from Silicon Valley in search of a Muslim community. He expertly crafts a standout menu, driven by the concept of “Ihsan,” reflecting excellence for God’s sake.

Redefining Tradition

Kafi BBQ’s red booths fill quickly with diners enjoying items like the 13-spice Wagyu brisket and pomegranate-glazed beef belly burnt ends. Jonathan Tate from Fort Worth praises the restaurant for innovative offerings, stating, “This place is unique.”

Despite political rhetoric against Muslims, Abdul-Kafi views the rise of halal barbecue as a testament to integration and cultural contribution. He emphasizes contributing to Texas’ most renowned cuisine highlights the opposite of stereotypical narratives about Muslim communities.

Houston native Muhammad Sohail, 23, says Kafi BBQ reflects his identity as both Muslim and Texan. Areeba Ali of Dallas notes that the restaurant’s diverse clientele shows halal barbecue’s broad appeal beyond a singular demographic.

Mustafa attests to the enduring presence and success of Muslim American cuisines in the country. “Our food is here to stay,” he asserts, highlighting its place in American culture.