Friday, May 17, 2013

New Dallas Joint: CattleAck BBQ

From left: Todd David, David Mills, Misty David and Lauren Parajon (all photos by Jim Rossman) 

In the wake of the Texas Monthly Top 50 list which was released this week, there’s been an abnormal amount of BBQ chatter on Twitter.

It was in a Tweet I saw mention of CattleAck BBQ in Dallas. I was intrigued, as I’ve at least heard of most joints in Dallas and this one was under my radar.

A jump to their Twitter feed @cattleackbbq led me to their website www.cattleackbbq.com.

What I found was a BBQ catering business that four weeks ago started opening for lunch on Fridays (take out only) from 11am until the meat runs out.

Today is Friday and it was 11am when I Googled the address and decided to make a quick run north up the Tollway.

I was greeted by the owner, Todd David and his wife Misty. Before I could get out a “hello” I was handed a slice of brisket from the moist end and it melted in my mouth.

The beef was perfectly cooked and the fat had rendered into that silky-salty state that we’re all searching for. This was really good brisket.

Todd told me he was formerly in the disaster cleanup business and that he’d sold that business to start CattleAck BBQ, which mainly does catering.

Misty said this was their fourth Friday to serve lunch. All the food is wrapped in butcher paper and packed to go.

I had half a pound of that brisket, three really nice ribs and a link of sausage. The ribs were well cooked, came off the bone cleanly and were not tough at all. The sausage was good, but unremarkable. Next time I’ll try the turkey.

Todd was adamant I try their new espresso-flavored sauce and it was good. It was thinner than I thought it would be, so it had a lighter flavor. They also have a regular sauce that’s more traditionally sweet, but still good. I used the sauces for the sausage, as the ribs and brisket didn’t need any help.

All that said, I have to say CattleAck BBQ cooks with gas on a beautiful Ole Hickory smoker.

Todd was happy to take me back to look at the smoker, which sits in the middle of a spotless kitchen. The Davids also have a trailered Southern Pride smoker they take on the road for larger catering jobs.

I’m normally put off and a bit disappointed by a gasser, but I’d already tasted the goods and I was looking forward to eating the rest of the meat waiting for me in a bag up at the front counter.

So if you’re a wood purist, you’ve been warned. But I have to say this was really above average to great meat and I’m looking forward to another visit soon.

I brought it all back to the office and fellow Posse member Gary Jacobson was around to eat as well.

“This is amazingly good for coming from a gas smoker,” he remarked as he was wiping his fingers.

Todd and Misty are on the right path and their meat made me shake wonder when I can plan a return visit and take some more Posse members along.

CattleAck BBQ, 13628 Gamma Road, Dallas, 972-499-0999. Open: Fridays 11am-til the meat runs out. Website: www.cattleackbbq.com






Back at my desk.

9 comments:

  1. See there's the rub on worrying about whether it's cooked on wood or not. It's all about the MEAT. I do want some smoke flavor in my BBQ, but I don't really care if it is wood added to a gas smoker, or charcoal, or buffalo dung. As long as the meat is great, isn't that all that really matters?

    Thanks for the heads up on this joint. Looking forward to checking them out.

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  2. Anyone can throw a brisket in a gas or electric smoker along with some wood chips, set the temp. dial, walk away and forget it for several hours. And, yeah you can call it BBQ, but is it true BBQ? No it's not! True BBQ is cooked slow and low using select woods. Personally, I don't think any BBQ joint that uses any heat source other than WOOD should even be worthy of a mention of having good BBQ. Build you a fire, get up from your sleep every 3 to 4 hours to add wood and check your temps., deal with the ups and downs of maintaining a constant temp. based on everything from wind direction to humidity, all while mastering your pit so that you consistanly turn out great BBQ, then and only then should you be worthy of praise. Just my humble opinion,Owner/PITMASTER FATBOYS BBQ. (not directed at any one place, but all joints that cook with regulated heat sources)

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    1. This comment has been removed by the author.

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    2. @ Shannon well said.

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    3. Hmm...the best test? Does it taste good?

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  5. Went today for the first time. Todd and Misty were really nice. I understand on the comments above. This can't be a pure gasser. The brisket is some of the best I've had in Dallas. It was moist with a deep smoke flavor. Worth trying for sure.

    They will also talk serious BBQ. Great place with nice people.

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