Meshack’s Bar-B-Que Shack

240 E. Avenue B
Garland, TX 75040

Phone: 214-227-4748
Hours: Tue 10:30-€“5, Wed-€“Sat 10:30-€“7

Opened 2009
Pitmaster Travis Mayes
Method Pecan; indirect heat-pit
Pro Tip Do not fear the sandwich known as Da Jasper.

TMBBQ Rating: 4.25

Texas Monthly BBQ Top 50

More Reviews

April 2, 2011

Travis Mayes, the pitmaster at Meshack’s, poked his head out through the side door to ask when he’d get his fifth star. He knows the power that his barbecue has over the locals, and he was feeling his oats today. No wonder with all of the accolades, long lines, and calls from the Food Network, who are planning a shoot in the near future. Even with that success in this far corner of Garland, the…

Review

FC_MeshacksPitmaster

May 15, 2013

Meshack’s takes the concept of a barbecue joint and reduces it to its most basic element: the meat and nothing else. There are no tables at which to sit and enjoy your food, no whimsical décor, really no ambience at all. Just a cinder-block shack crudely painted with images of ribs and sandwiches, a couple of stumps to sit on while you’re waiting, and a weedy parking lot on a street lined with second-hand auto dealers and storage facilities. The rich smell of pecan smoke improves the atmosphere somewhat, but basically this is a 100 percent carryout operation (your food will emerge from the window wrapped up to go). We can’t fault them, however, for putting the emphasis on the meat, not when the brisket we unwrapped back in our car had a perfect smoke ring and expertly rendered fat. The smoke flavor was bold—a little more so than at the oak-and hickory-fueled joints that predominate in the Dallas–Fort Worth area (as owner Travis Mayes says, “Hickory is the king, oak is the queen, pecan is the choice of professionals”). Both sauces, mild and spicy, were worth a dip, though neither was necessary to moisten the tender meat.

They keep the menu simple at Meshack’s: besides the brisket, there are pork ribs, sausage, baked beans, potato salad, and turkey legs. The ribs are prepared with a spicy dry rub and have a nice, smooth crust; each flavorful bite pulled gently away from the bone. Meshack’s doesn’t make its own sausage, but the Smokey Denmark links had a nice dark-reddish color, a good snappy bite, a slightly coarse grind, and spicy a kick. Don’t be deterred by the humble setting—this is great barbecue done right.FC_MeshacksPlate

Comments