Together with his wife, June, brother, Orville and his son, Skeet, patriarch Angelo George opened his business in 1958, with only a walk-up counter and four dining tables.
Fast forward to 2018, and that beer joint that cooked up some amazing smoked meats is celebrating its 60th Anniversary and has become one of Fort Worth's most recognized restaurants, and is also world-famous for their BBQ meats, ice-cold beer, and seasoning products.
One of the main reasons for its success is because it has always remained about family. When Angelo, 71, passed away in 1997, his son Skeet continued the tradition and built the business into a true gathering place serving thousands of patrons.
"Dad's hard work and determination put this place on the map. He wanted to leave a viable business for his family, but what he actually left is a legacy for us – and for Fort Worth. It's a big honor to be considered among the country's best barbeque, he said. "It's an even bigger honor to see so many loyal customers coming in day after day."
Skeet George went on to create a restaurant that stands out from other Fort-Worth eateries, with its rustic wood exterior, hunting lodge interior, and filled with trophies such as deer, caribou, elk, exotic mounted fish and even a buffalo all garnered from the George family hunting & fishing trips. A 7-foot black bear greets hungry visitors as well as the smell of hickory wood smoked meats filling the dining rooms.
Sadly, Skeet George, 67, passed away Dec. 2017. He leaves the Angelo’s legacy with his only son, Jason.
Today, Jason George carries the mantle of that family tradition as Pitmaster in charge of cooking all meats. He has become the expert at his grandfather’s recipes and techniques his father taught him.
In the past 60 years, Angelo’s expanded its business to include a full line of dry rub and BBQ sauce products.
"The rubs are a unique combination of herbs and spices that give our meats that one-of-a kind flavor," Jason said. "And we wanted to make our dry rub tradition available to anyone."
They are sold at their restaurant, and at Albertsons, Minyard, Kroger, Brookshire's and Sack 'N Save, as well others, and online on their website.
A Texas Monthly review said it best, "Barbeque joints may come and go, but this one is here to stay. Angelo's, which has been around since 1958, has become the yardstick against which all newcomers are measured."