Gas Monkey Bar and Grill

10261 Technology Blvd E
Dallas, TX 75220

Phone: (214) 350-1904
Hours: Daily 11am - 2am
Website: gasmonkeybarngrill.com
Twitter: @twitter.com/gasmonkeybng
Facebook: www.facebook.com/GasMonkeyBarNGrill

Opened 2013
Method Oak and mesquite in a gas-fired rotisserie

TMBBQ Rating: 3

TMBBQ Buzz

Comments from our joint finder app.
Brisket is really good and tender! Has great smoky flavor. This place also has a butcher!
Nathaniel Cox @ Vincek’s Smokehouse, 2014-08-31 18:30:40
The hunt for the best barbecue continues with the second joint today. This is a small victory as I have always wanted to hit more than one restaurant on the Texas Monthly Top 50 BBQ establishments in a single day. Billy's Old Fashion Barbecue happens to be number 9. I have a hair less than four years to visit the other 41 before the list is updated. I have my work cut out for me as these places are as far at 500 miles from home. I wasn't hungry when we rolled into Jasper, but I was here to eat barbecue. I knew I wanted brisket and when we found the dilapidated restaurant, I knew we were going to experience some magic. I chose the sliced brisket sandwich. I wasn't expecting this monstrosity as it was quite large. Topped with pickles and onions, this sauce soaked sandwich was perfect. I only wish I had ordered the sauce on the side. The sauce was decent, but I came for the meat. The sliced brisket was very nice. It was juicy and the fat was rendered beautifully. It was a bit toothsome, but it certainly wasn't tough. I had forgotten to ask for untrimmed meat, so I was pleased when I saw that the crusty bark was intact. The meat had a mild flavor. Not too much smoke, and it wasn't overpowered with seasoning. It was a simple, beefy masterpiece. At only 2 1/2 hours from home, I can see myself loading up the family for a nice meaty adventure. This is easily a 4.0/5.0. Well done, Texas Monthly. This BBQ doesn't disappoint.
Theodore Luoma @ Billy’s Old Fashion BBQ, 2014-08-31 01:12:51
It has been a few months since I was able to hunt for some good Texas BBQ. It is a bit of a tradition that my oldest daughter, Alli, and I enjoy. I'm not a hunter, so we aren't likely to go kill deer as we spend time together, but we have our own game we like to track down. We decided to have lunch at the Hitch-N-Post in Livingston, TX. It's 3 1/2 hours from home so we had time to work up an appetite. We both ordered untrimmed fatty brisket which in my estimation, is the best tasting meat. I usually try the sausage as well, but we are planning an early supper at another BBQ place and I don't want to gorge myself. The brisket, though cooked, could probably have used another four hours in the smoker to completely render the fat and make the meat fork tender. I actually had to use a knife to cut the meat. There was a beautiful smoke ring and a decent crust, but I was hoping for a denser crust. Then again, this ain't Lockhart. The beans were good, but they were punched up canned beans. The potato salad probably came from Brookshire Brothers, but I came for the meat. The sides are just a bonus. Apparently, the proprietor has a policy to give free cake to first time customers. He was a really nice BBQ enthusiast as he asked if I had tried Snow's in Lexington. Then he started showing me pictures of BBQ joints on his phone. The ambience was a schlockfest with old tricycles dangling from the ceiling and tiki umbrellas reminiscent of Gilligan's Island. It was enjoyable soaking it in while I soaked up sauce with my bread. The food was good. I would rate it a 3.0/5.0, but with the outstanding service and friendly atmosphere, I rate it a solid 3.5. Hitch-N-Post is definitely worth a visit if you are in the area.
Theodore Luoma @ Hitch-N-Post BBQ, 2014-08-30 18:24:06
It has been a few months since I was able to hunt for some good Texas BBQ. It is a bit of a tradition that my oldest daughter, Alli, and I enjoy. I'm not a hunter, so we aren't likely to go kill deer as we spend time together, but we have our own game we like to track down. We decided to have lunch at the Hitch-N-Post in Livingston, TX. It's 3 1/2 hours from home so we had time to work up an appetite. We both ordered untrimmed fatty brisket which in my estimation, is the best tasting meat. I usually try the sausage as well, but we are planning an early supper at another BBQ place and I don't want to gorge myself. The brisket, though cooked, could probably have used another four hours in the smoker to completely render the fat and make the meat fork tender. I actually had to use a knife to cut the meat. There was a beautiful smoke ring and a decent crust, but I was hoping for a denser crust. Then again, this ain't Lockhart. The beans were good, but they were punched up canned beans. The potato salad probably came from Brookshire Brothers, but I came for the meat. The sides are just a bonus. Apparently, the proprietor has a policy to give free cake to first time customers. He was a really nice BBQ enthusiast as he asked if I had tried Snow's in Lexington. Then he started showing me pictures of BBQ joints on his phone. The ambience was a schlockfest with old tricycles dangling from the ceiling and tiki umbrellas reminiscent of Gilligan's Island. It was enjoyable soaking it in while I soaked up sauce with my bread. The food was good. I would rate it a 3.0/5.0, but with the outstanding service and friendly atmosphere, I rate it a solid 3.5. Hitch-N-Post is definitely worth a visit if you are in the area.
Theodore Luoma @ Hitch-N-Post BBQ, 2014-08-30 18:24:05
Third in line pound of lean got two ends and a sausage PERFECTION worth the drive ft worth good food good folks
doug_wallace @ Louie Mueller Barbecue, 2014-08-30 15:38:00
Loved that there was no wait unlike that other place on East 6th. Fatty brisket was as advertised. Pepper on crust was perfect. Jalapeño sausage was okay. Loved the cheesy squash - my new favorite side. No beef ribs today sadly. Drank the BBQ sauce too; very good stuff.
Rahul Yaratha @ John Mueller Meat Co., 2014-08-29 16:44:19
Brisket was moist, but tough. Needed more smoke. Spare ribs were ok.
mrb @ Rudy’s Bar-B-Q, 2014-08-27 02:53:29
Stopped at Rudy's at Leon Springs. Not good. Brisket was moist but tough. Ribs were fair.
mrb @ , 2014-08-27 02:47:40
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Review

Gas Monkey 06

January 28, 2014

At four month old Gas Monkey Bar and Grill, I thought I was walking into a made for T.V. joke where barbecue was going to be the punch line. Muscle car makeover maestro Richard Ray Rawlings started in the business world with an advertising and printing firm in Dallas. He sold that for a bundle and used the money to build a hobby – Gas Monkey Garage. From that shop came the merchandise line, the reality show Fast N’ Loud, and now a restaurant. On a recent episode of Fast ‘N Loud he even visited the Slow Bone, so Rawlings as least knows where to find good barbecue.

I guess restaurant doesn’t quite describe it. The place is more like an entertainment complex. There’s a long bar area with a dozen flat screens surrounding the long oval of a bar top and a huge outdoor stage for live music shows like Wayne “The Train” Hancock, Cody Canada, and the Reverend Horton Heat. Think Stubb’s in Austin, but with better barbecue. There’s also a merchandise store on one end of the dining room which my server invited me to peruse while the kitchen prepared my order. No worries as my purchases could be rolled into my lunch bill. That’s a first.

The menu is basically burgers and barbecue. There is pulled pork, chicken, and hot links (which will all have to wait for another visit) along with brisket, and both beef and pork ribs. The menu says they’re all oak smoked, but Victor came out from the kitchen to tell us that they use a lot of mesquite these days. From speaking to Victor it seems the barbecue has been evolving since they opened. They weren’t expecting such large demand for smoked meats, and are therefore on their third Southern Pride smoker, with each version increasing in size and capacity. One thing that hasn’t changed is their brisket method. Certified Angus Beef briskets are rubbed with salt and pepper and smoked all day long. The finished briskets are then cryovaced and kept cold overnight. For service, the meat is placed in a warmer to get back up to temperature, then unwrapped, sliced and served. The result was better than I expected, but the process has its flaws.

Gas Monkey 05

Brisket plate with fried green beans and red chile grits

A generous amount of fresh cracked black pepper created a bold first bite of brisket. The smoke was prominent and the meat was more moist than it looked. I appreciated that the server asked if I preferred lean, fatty, or both. I went with both, and the fatty end came with a huge chunk of attached fat that should have been trimmed off. This was moist flavorful brisket, but both my dining companion and I thought it tasted a bit less than fresh. After talking with Victor, we knew why.

I tried to find a way to add some ribs onto my brisket plate, but the only way to try any of the meats here is to order a full dinner with two sides. There are no combo plates. The pork ribs are available by the half and full rack, and they suffered more from the reheating than the brisket. A generous application of sauce provided most of the character, and the meat beneath was a bit mushy with a washed out flavor. The unsauced version that came out of the smoker the day prior was probably pretty damn good.

Gas Monkey 04

Half rack of pork ribs

There are a good amount of inventive sides to choose from. Fried green beans (no batter), red chile grits, and well seasoned, crispy fries were all worth ordering again. Pasty mashed potatoes and a scant serving of asparagus were less successful, and for God’s sake get the truffle oil out of the otherwise good mac & cheese.

The surprise of the day was the beef short rib. At $16.99 for a very large rib and two sides, this might be the best value beef rib in town. The one on my plate was easily a pound, which at Pecan Lodge would cost you $18 without the sides. The texture was also spot on. The meat pulled easily away into tender, moist strips. The rib was smoky, and a light glaze of sauce (not as heavy as on the pork ribs) didn’t overpower the beef. This was a good enough beef rib to warrant a return trip. More amazingly, it too had been smoked the day before.

Gas Monkey 01

Beef short rib

A commendable slice of buttermilk pie finished off the meal. It was coated a bit heavily with a lemon drizzle, but the crust was buttery and flaky and the filling was rich without being too sweet. It was a good conclusion to a better lunch than I was expecting.

Gas Monkey 03

Buttermilk pie

The bottom line is that Gas Monkey Bar and Grill serves better barbecue than they have to. The draw here is the bar, the music, and the chance to rub shoulders with a local reality television star. Regardless, it was packed with diners during a routine Monday lunch hour and I doubt anyone was expecting Rawlings to drop by. When he does, I bet he gets the beef rib.

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