Serving Mouth Watering BBQ For Over 17 years


Cokers BBQ smoked brisket
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The Great Tradition of Barbeque Sauce

Mmm, good BBQ

Everyone knows that a great BBQ experience has a lot to do with the sauce.  That’s what separates the men from the boys in the BBQ game. And here at Coker’s we have a great sauce that follows a great tradition.  Here’s a little history lesson.

Barbeque sauce is a North American culinary speciality.  It looks to have started when Hernando de Soto landed in Florida in 1539.  He brought vinegar, a condiment that, along with malt, cider, salt and herbs, was used in Spain for cooking. Meat was often salted, dried and then soaked before being cooked in stews. During de Soto’s time in Florida, it is likely that cooks blended vinegar with some of the native foods, which could have included chile peppers (native to Central America) and molasses (a product of the Caribbean).

One of the first recorded evidence of a sauce made specifically for meat comes from a Frenchman named Jean B. Labot, who visited the Louisiana region in 1693. He describes how cooks used a sauce made of butter, red pepper and sage to cover a whole hog that they intended to barbeque.

In Texas, historically, sauces have played different roles depending on the region. In Central Texas, they are not a focus of barbeque cuisine. If they do exist, they are typically light and not very sweet and come as side dishes. In East Texas, sauces are tomato-based, sweet and thick and are often contain generously spiced with hot sauce. South Texas sauces – which chefs use when they want to keep the meat moist – are even thicker than East Texas sauces and can have the consistency of molasses.

At Coker’s Barbeque, we use a sauce that our founder, Butch Donahower, developed after learning the tricks of the trade as a restaurant barbeque chef. That special sauce, which is a legend unto itself, combined with our trademark hickory smoking process creates barbequed brisket, ham, turkey, sausage and pork that is nothing short of mouth-watering perfection.

Experience the Coker’s Barbeque phenomenon that has that has food critics raving.  Come on in and try some of our barbeque today!



A Coker’s Brief History of Barbecue

Full Rack of Ribs (1-1/2 lbs)-$12.99 per lb.

Barbecue is a distinctly American style of cooking with a long history. Most culinary historians believe that the word itself originates from the Spanish barbacoa. This was the term that the Spanish, on landing in the Caribbean in 1492, applied to the Arawak Indians’ method of slow-roasting meat over a tall wooden platform. This was […]

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Yummy! Here’s Meat by the Pound!!

Mmm, good BBQ

You can now get meat by the pound… $14.99~ Chopped & Sliced Brisket, Ribs, Ham, Turkey, Pork $13.99~ Sausage, Hot Link, Bologna, Whole Chicken

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All You Can Eat at Cokers for $18.99

Full Rack of Ribs (1-1/2 lbs)-$12.99 per lb.

Yes, $18.99 for ALL YOU CAN EAT! Now it may not be well known but at Cokers we have a great all-you-can-eat deal! How would you like to eat as much as your stomach can hold of our famous meats, any and all in one sitting? Imagine all that brisket, hot link, ribs, ham, pulled pork, […]

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A Brief History of Texas BBQ

Cokers master bbq chefs at work

Butch Donahower started Coker’s almost 20 years ago in Arlington, Texas. Since then, his little barbecue joint has become a North Texas legend. While Butch would like to say he invented barbecue, he didn’t. He’s only practicing a culinary tradition with roots older than the Lone Star state itself. History tells us that the Caddo […]

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