Panther City BBQ sits just off Evans Avenue, adjacent to Fort Worth’s Southside, in a modest, corrugated metal structure with picnic tables under a covered patio. It doesn’t aim for flash—it lets the smoke speak for itself. What began as a food truck founded by Chris Magallanes and Ernie Morales in 2018 has evolved into a fixture of the city’s barbecue scene, known as much for its precision as its boldness. Both owners grew up in Fort Worth and cut their teeth on backyard smokers, competitive cooking, and a deep appreciation for Texas barbecue’s central traditions. But they weren’t content to just replicate the past—they wanted to push the genre forward.
The menu at Panther City balances reverence and creativity. The brisket is a study in restraint—salt, pepper, smoke, and time. It’s available lean or fatty, sliced to order, and wrapped in butcher paper like any serious Central Texas pit would require. But beyond the brisket, Magallanes and Morales have carved out a distinct identity. The pork belly burnt ends have become a signature item, glazed in a sweet, peppery sauce that softens the richness without masking the meat. Beef ribs, sold by the pound, have a bark that crunches before giving way to smoked fat and tender interior—a weekend-only item worth planning around.
Tacos aren’t an afterthought here. The brisket elote taco, layered with smoked brisket, roasted corn, cotija, and chipotle mayo, is an homage to both Fort Worth’s Mexican-American community and Panther City’s own culinary agility. The pork belly and jalapeño sausage, made in-house, brings just enough heat to cut through the meat’s richness. The smoked turkey, often overlooked elsewhere, is handled with care—brined, slow-cooked, and finished juicy. For traditionalists, the chopped beef sandwich is generous and unfussy, letting texture and seasoning do the talking.
Sides receive equal attention. Hatch chile mac and cheese is creamy, with just enough roasted green chile to give warmth without overwhelming. Borracho beans are studded with brisket trimmings and simmered until the broth takes on a smoky body. The potato salad is straightforward and clean, while the elote cup, a street corn-style side with lime and cheese, ties the meal to its North Texas roots. Banana pudding and cobbler, rotated seasonally, offer the only sweetness on the menu—and they don’t overreach.
There’s a quiet confidence to Panther City BBQ. Service is brisk but friendly, and the line tends to move quickly. On weekends, it stretches across the lot, filled with both neighborhood regulars and barbecue pilgrims who’ve heard about the place through word of mouth rather than marketing. Magallanes and Morales are often seen behind the counter or the pit, maintaining a hands-on approach that ensures consistency and builds trust with their guests. What they’ve created isn’t just a restaurant—it’s a workshop for smoked meat, a local business run with care, and one of the most thoughtful expressions of contemporary Texas barbecue in Fort Worth.
