In the heart of Texas, a culinary revolution is sizzling. Halal barbecue, once a niche offering, is now a thriving force in the Lone Star State’s food scene. This movement is not just about food; it’s about cultural integrationcommunity building and redefining what it means to be a Texan.
On a scorching Saturday morning in June, nearly 100 people lined up outside Goldee’s BBQ in Fort Worth, eager to taste the restaurant’s renowned halal offerings. The scene was a testament to the growing popularity of halal barbecue in Texas. Among the crowd was Thanh Huynh, who had arrived at 6:30 a.m. to secure his spot. “I have, like, a whole list, and I’m going to spend lots of money here. It’ll be worth it,” he said with a laugh, already planning his order.
Goldee’s BBQ: A Halal Success Story
Goldee’s BBQ opened in 2020 by a group of friends, quickly made a name for itself. A year later, it was named the No. 1 barbecue spot in the state by Texas Monthly and then earned a Bib Gourmand award from the Michelin Guide for its “great food at a great value.” The restaurant serves classic Texas barbecue with a halal twist, offering brisket, turkey, and lamb raised and butchered according to Islamic guidelines.
The success of Goldee’s BBQ is part of a larger trend. Across Texas, Muslim pitmasters are gaining recognition for their unique takes on this iconic culinary tradition. At least a dozen barbecue spots now serve halal meats, including Yearby’s Barbecue & Waterice run by Black Muslim couple CJ and Sabrina Henley, and Levant Mediterranean BBQ with locations in Houston and Frisco.
The Evolution of Halal Food in America
For many, the rise of halal barbecue is a symbol of how far halal food has come in America. Haris Ghaffar, a regular at Goldee’s BBQ, recalled that growing up in the 1990s, a McDonald’s Filet-O-Fish sandwich was one of the few halal options available. Today, halal food is a multibillion-dollar industry and a mainstream part of the American culinary landscape.
Farhan Mustafa a James Beard Award-winning food writer, captured this shift in his 2025 article for Bon Appétit magazine. “Halal food is American food,” he said. “It belongs on your plate. It belongs in the casual chat. It belongs in hip-hop tracks. It’s the most American thing there is.” Mustafa emphasized that Muslims, like other communities, are putting their unique stamp on Texas barbecue, bringing their heritage and excitement to the table.
Innovation and Tradition: The Halal Barbecue Blend
Texas barbecue is often defined by its salt-and-pepper brisket and pork ribs. However, halal pitmasters are adding inventive twists to this tradition, often drawing from their family heritages. Zain Shafi a pitmaster and co-owner of Goldee’s BBQ, previously ran Sabar Barbecue a food truck that offered Pakistani-infused halal dishes. He brought tandoori smoked turkey to Goldee’s menu and emphasized the importance of using high-quality halal cuts.
At Kafi BBQ in Irving, owner Salahodeen Abdul-Kafi brings halal Wagyu beef and Iraqi spices to classic Texas barbecue. Abdul-Kafi, a former Silicon Valley tech worker, moved to Texas six years ago in search of a Muslim community. His backyard brisket smoking sessions eventually led to the opening of Kafi BBQ in 2024. He attributes his dedication to crafting a standout menu to the Islamic concept of “Ihsan” — doing something with excellence for the sake of God.
Kafi BBQ’s menu features items like the 13-spice Wagyu brisket, pomegranate-glazed beef belly burnt ends, and Iraqi-inspired spicy beef sausage. The restaurant’s popularity is a testament to its unique offerings and the growing demand for halal barbecue in Texas.
A Counterargument to Hostility
Despite increasing political rhetoric against Muslims in Texas, the rise of halal barbecue serves as a powerful counterargument. Pitmasters like Abdul-Kafi see their success as evidence of integration and contribution to society. “It’s an example of exactly the opposite of what the Islamophobes talk about,” he said. “They say, ‘Oh, Muslims don’t integrate, they stay alone, they don’t help society and all this stuff.’ And it’s like, I’m sitting here contributing to the most well-known cuisine of Texas.”
The appeal of halal barbecue cuts across communities, as seen at Kafi BBQ, where diners from diverse backgrounds enjoy the food. Areeba Ali, a Dallas native of Indian heritage, noted that the restaurant’s appeal is not limited to one demographic. “If you look around in the restaurant, you see everybody in there — it’s not just one demographic in there,” she said.
For Mustafa, the success of halal barbecue is a testament to the resilience of Muslim American communities. “No matter how much they try to erase us, our food is here to stay,” he said. “You will see the power of just good food and the fact that most people really seem to understand that this is just as American as anything else.”
