Cattleack BBQ

13628 Gamma Road
Dallas, TX 75244

Phone: (972) 805-0999
Hours: Thursday & Friday 10:30 to sold out (2:00ish)
Website: cattleackbbq.com
Twitter: @Cattleackbbq
Facebook: www.facebook.com/CattleackBarbeque

Opened 2013
Pitmaster Todd David
Method Gas-fired Rotisserie with post oak and hickory

TMBBQ Rating: 4

TMBBQ Buzz

Comments from our joint finder app.
Got a sliced to go decent but nothingto write home about
doug_wallace @ Sonny Bryan’s Smokehouse, 2014-11-22 00:30:51
Had three meat combo brisket polish and hot link deviled eggs and fries everything was great good folks expect a line
doug_wallace @ Mike Anderson’s BBQ, 2014-11-21 19:03:14
Love this place
Bill coons @ Mumphord’s Place, 2014-11-20 22:23:46
Wonderful to be back. Love this pls
Bill coons @ Mumphord’s Place, 2014-11-20 22:22:54
Had a beef rib... Either best or runner up for best I've had . Excellent all around , loved the rub / char
dayolddoughnut @ La Barbecue, 2014-11-19 21:55:12
A sliced and Fritos for lunch decent Sven out of ten
doug_wallace @ Sammie’s Bar-B-Q, 2014-11-19 00:15:04
Tried the brisket, turkey, and pork chop. All dry. The jalapeño macaroni and cheese was good, the potato salad was fair, and blackberry cobbler was not very sweet.
Becky Kemp @ Cooper’s Old Time Pit Bar-B-Que, 2014-11-17 00:56:01
Sliced and sausage sliced had a goo ring and flavor sausage good lots of pepper potato salad and beans were good service is outstanding checked on me three times I like this place
doug_wallace @ Hickory Stick Bar-B-Q, 2014-11-15 22:08:49
More Buzz →

Review

Cattleack1

November 19, 2013

Along Alpha Road you’ll pass a few furniture stores, a discount mattress outlet and a block or two of banal single-story retail buildings. When you turn north on Gamma Road you’ll think for sure that you’re in the wrong neighborhood, but look for the sidewalk signs advertising BBQ. There will likely be a line out the door that’s right beside the pig-shaped neon sign. That means it’s Friday at Cattleack BBQ. The husband and wife team of Todd and Misty David spend most of the week catering, but they’re open for lunch on Friday. Because they’re only open one days week, there’s no need to spend much on rent. That’s why they’re out here in North Dallas. If you’re a serious barbecue fan, you’ll be out here before long too.

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Brisket

Just inside the door is a cooler full of free beer. The walls are lined with photos of pit masters from all over the country. A chalkboard on the back wall displays the menu. I started with a half pound of everything – plus a beef rib which was about a pound and a half. There isn’t anywhere to eat on site, so I headed to a friend’s house. The first meat to emerge from the our takeout bag was the brisket, and it was a doozy. The black crust, the rosy smoke ring, and the tender line of fat made for beautiful lean slices. The meat was wonderfully smoky. The tenderness and moisture were exemplary, especially for lean brisket. That this came out of a Ole Hickory makes it more impressive. The fatty brisket was even better.

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Pork Ribs

The pork ribs had gathered more smoke than the brisket. It was on the verge of too much, but the overall flavor was still great. These St. Louis ribs were thick with moist meat that came nicely away from the bone.  It was easy to clean the bones. If only the lifeless pulled pork had borrowed some of the intense flavors in the ribs.

Cattleack turkey

Smoked turkey breast

A sausage link was just average without being offensive. This is a rare occasion where I’ll recommend the turkey instead. Thick slices of well seasoned breast meat were moist and plenty smoky. It was great, but it was all just a warm-up for the main event.

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Beef plate short rib

I love smoked beef short ribs. There isn’t a better meat for the smoker. They use plate short ribs at Cattleack which are extra large, and they have consistent fat distribution throughout. This calls for a long, low cooking time to allow it all to break down, and most pitmasters would seek to melt the fat out during that process. Instead, Todd David smoked these until the fat was tender enough to eat, and still intact.

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Beef rib cross-section

While the cross section looks as if it would be chewy, it is incomprehensibly velvety and melted on the tongue. If anything, all that fat that remained made it almost too rich…almost. I couldn’t stop eating although I found myself slicing it thinly with a sharp knife rather than tearing off chunks like I normally eat a beef rib. It would be good with either eating method, just make sure to get a beef rib when you visit.

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Q-T Pie

Todd isn’t the only cook. Misty found a great way to incorporate chopped beef into the menu. She mixes it with cheese and onions and folds it into a meat pie which they call a Q-T Pie. I understand if you want to fill up with meat on your first visit here, but make sure to get a Q-T Pie on your second trip. It’s a joint worth coming back to anyway, and it should be added to Dallas’s must-visit barbecue list. You’ll just have to wait until Friday.

Comments

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