Jambo’s BBQ Shack

5460 E. FM 1187
Rendon, Texas 76028

Phone: (817) 478-2277
Hours: Tues-Sat 11-sold out
Website: jambosbbqshack.com
Twitter: @JambosBBQShack

Opened 2013
Pitmaster Jamie Geer
Method Gas-fired Rotisserie

TMBBQ Rating: 3.75

TMBBQ Buzz

Comments from our joint finder app.
Better than the TM rating would suggest
Stephen McHaney @ Smitty’s Market, 2014-10-01 04:19:24
Nice
Stephen McHaney @ Hard Eight Pit Bar-B-Q, 2014-10-01 04:18:53
Not that great
Stephen McHaney @ Mumphord’s Place, 2014-10-01 04:18:19
Worth the trip to find it. Almost a time machine
Stephen McHaney @ Whup’s Boomerang Bar-B-Que, 2014-10-01 04:17:07
These are my favorite ribs
Stephen McHaney @ City Market, 2014-10-01 04:16:22
Smithsonian cooker. His is more proud of his meat than he should be, good but not that good
Stephen McHaney @ McMillan’s Bar-B-Q, 2014-10-01 04:15:49
Nice place
Stephen McHaney @ Miller’s Smokehouse, 2014-10-01 04:14:34
One of the must stops
Stephen McHaney @ Black’s Barbecue, 2014-10-01 04:14:08
More Buzz →

Review

August 6, 2013

Jambos BBQ Shack 01

Since 1989 Jamie Geer has been manufacturing barbecue pits for his company Jambo Pits. These days, many of the smokers that come out of his welding shop in Burleson are destined for the competition circuit. You can find the shiny custom paint jobs of famous barbecue competitors like Johnny Trigg and Tuffy Stone. Both of those names will be familiar if you’re a fan of the show BBQ Pitmasters. Johnny Trigg has competed in past seasons and Tuffy has been a member of the judging panel for many seasons.

In this current season Jamie was eliminated from BBQ Pitmasters in Episode 7. His smoked wings were too spicy in New York. Of course he smoked everything on his own shiny Jambo pit, but you won’t find one at his new restaurant. He uses a gas-fired Ole Hickory rotisserie. When I asked Jamie about his choice in smokers he said a Jambo pit just didn’t have the capacity he needed. He’s been pretty well slammed since he’s been open. There are only a few tables inside and they were all full just after 1:00 on a Thursday. Every customer that came in the place stopped at my table to say hello. None of them cared who I was, they wanted to thank my dining partner Bud Kennedy for helping find this out of the way joint south of Fort Worth. About a month earlier he wrote in the Star Telegram that Jambo’s was making Rendon a barbecue destination, and people listened. They’ve been selling out every day since.

Jambos BBQ Shack 02

The Jambo Texan Sandwich

In a brilliant flash of marketing genius Jamie created a spectacle of a sandwich that just aches to be photographed. The “Jambo Texan” is a stack of sliced and chopped brisket, pulled pork, smoked bologna, sausage and ribs all layered between two thick slices of Texas toast. With a couple of sides it should be able to feed a family of four, and it’s only $12. As a sandwich it’s completely impractical, but it has worked wonders to spread the word about this place via social media. It makes a statement, but if you try to get your face around the thing you’re left pretty much hopeless. I tried. But when it’s disassembled the parts can stand on their own.

Jamie is a competition cook, so it’s no wonder his ribs are on the sweet side. They are also of superb texture that any competition judge would score well. Thankfully he doesn’t candy-coat them so you still get some of the smoke. These would be at the top of my list on a return trip. Pulled pork was moist and flavorful as was the sausage that was cut in half lengthwise in order to rest on the sandwich. The thick slice of bologna was great. It was had a flavoful rub and a genuine smoky taste. This might be the first time I’ve had smoked bologna and didn’t think it just tasted like regular old bologna. The chopped brisket from the point end of the brisket was also great. It was the smokiest of the meats and was thoroughly juicy – much better than the sliced beef.

Jambos BBQ Shack 03

Competition brisket and good fatty slices of moist, well-cooked, tender brisket are diametrically opposed. Most judges in a competition would look down their noses at a speck of fat on their brisket slices. That’s probably because what would be left on their would be white undercooked fat. It’s more common to cook briskets faster in competition, only serve the flat, and not cook the meat as long. This allows for nice even slices that will stay together well. Injections are there to keep the meat juicy since a hotter cooking temperature will dry it out without the added moisture. What’s being served at Jambo’s is plenty smoky and flavorful, but it’s just not done. The slices from the flat are thick and not very tender. They were not only hard to pull apart, but the meat was dry too, and any moisture the fat could have provided was scraped and trimmed away before it got to the plate. The slices from the point had plenty of fat left on, but like the flat it was all undercooked. That meant tough meat and white fat that was too chewy to be enjoyable.

For now Jambo’s is a great barbecue joint in the Fort Worth area with an impressive sandwich and great ribs. I’d drive there again from Dallas. With a little more patience on the brisket it could be worth the trip from a lot further than Dallas.

Comments

2 Comments

  • Steve Myers says:

    I’m a big fan of the chopped beef. From San Diego to East Texas and the midwest to the Gulf, Jambo’s with Phillip on the crew features the best BBQ sandwich in the country. And Rendon out in the country on 1187 is just far enough away from the city to be close and at the same time far enough away to feel like the peace away from the storm. Its worth the drive for us and don’t forget the home made pickles. What a treat!

  • MarkCrouse says:

    Stopped in on 8/7 and got two two-meat combos. One ribs/brisket, other bologna/pulled pork for the wife. Ribs were divine and absolutely fantastic. Was bummed when I ate the third one and realized I was out already. I’m not usually a brisket guy, but based on Jamie’s past, had to give it a go. The slices were THICK, talking 1/2″ thick or larger. I did think it was a little dry, but the supplied sauce fixed that right up. Wife liked the bologna and I had the pulled the next day reheated and it was tasty as well. Cole slaw was not my style (I like really creamy or vinegary), his was more slaw than wet, if that makes sense. Thinking back, I heard the front counter lady say to someone that “we hardly had anyone yesterday, they all came today”. Made me wonder, did I get day-old brisket and that’s why it seemed dry? Regardless, I would go back in a heartbeat and kill it with the ribs. Peach cobbler was a tasty end to the meal. A must-try if you are in the area. Note they close at 7:00pm, or when they run out, so get there early.

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