The restaurant, which takes its name from its address (1050 N. Central Expressway), is a 10,000-square-foot barn-like structure. The atmosphere is casual and fun, with an updated, modern country feel. There are artsy touches everywhere, such as the mural that features Dallas landmarks, located in the back alley area of the restaurant. The dining concept here is a little different from other barbecue places. Outside, you select your choice of meats right off the smokers, where it’s weighed and issued a barcode indicating its cost.

Next you venture indoors to select your sides, dessert, drink, and a slab of fluffy white bread, and to peruse the small bar of accompaniments, featuring homemade pickles as well as onion slices and jalapeños.

The cavernous restaurant seating 290 people feels like a re-finished barn, defying its former life as K&G Fashion Superstore. We raised the roof on the old K&G and added a driveway on one side of the restaurant so patrons can get between the parking lots on either side of the building without having to circle back on Central Expressway.

Diners at Ten 50 BBQ begin outside, where the smokers slow-cook ribs over hickory wood and brisket over oak. It’s a bit of a show as pitmasters like Steve Wunderlich and his crew open up the big box and offer brisket (prime, moist or lean), pork ribs, sausage, turkey and pulled pork by the half pound.

Through a swinging door and inside, diners slide a tray down the cafeteria-style line to pick out four-cheese mac; potato salad made with mustard, mayo and bacon; pinto beans; house-made dill pickles and vinegar-based coleslaw.

The woodsy bar serves 24 beers on tap, plus frozen margaritas, moonshine and mixed drinks.

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