Raymond’s Pit Bar-B-Q – Closed

10920 Garland Rd.
Dallas, TX 75218

Phone: (214) 327-5800
Hours: M-Thur 11-8:30, F-Sat 11-9

Opened 1981

TMBBQ Rating: 2

TMBBQ Buzz

Comments from our joint finder app.
Had the frito pie with sausage was fntastic and got a hot link sandwich also good folks and food here
douglas78@aol.com @ Lone Star Bar-B-Que, 2016-06-26 18:00:07
Made the drive from Bryan today. great drive and better food. The moist brisket was great the bark amazing. Pork ribs were our favorite. Sausage was good. We also thought the pork shoulder was amazing.
Mjleonar @ Snow?s BBQ, 2016-06-25 19:44:39
Sampled all their fantastic food at Huston BBQ fest. Amazing artists at both BBQ and chocolate. Get the carrot soufflés for desert
Randy Deputy @ Tejas Chocolate Craftory, 2016-06-21 13:02:50
@Micklethwait Craft Meats in Austin- I had a great meal hear with my family on Father's Day. As usual the brisket was exceptional. Some fellow devotees encouraged us to try the frito pie which was fantastic. Also tried the Barbacoa - delicious. Micklethwait Craft Meats provides the perfect combination of mouth watering meats and delicious sides - don't miss the pickles or jalapeño cheddar grits
bbqmeatlover @ , 2016-06-20 21:08:35
Too early for everything except sausage - but is was damn good sausage
wheresjim @ Smitty’s Market, 2016-06-19 14:50:13
Finally made it here. It lives up to the hype though I agree with past reviews that the brisket was dry. But it still had lots of flavor. The sausage was delicious, I wish I'd got more but I didn't want to stand in line again. The ribs were the star of the show. So much flavor and slid of the bone.
pk @ City Market, 2016-06-17 19:43:38
The worst BBQ I have ever had. The brisket was obviously left over and tough. They tried to hide this by cutting it really thin. There is no smoke profile or taste at all. The chop beef was disgusting. The ribs were cooked well and had a decent bark on them but again no taste or smoke profile. The sausage was the most decent and edible thing on my $27 plate. I really like to look on the inside of the restaurant, but have come to realize that this is basically a place for people can take their kids and drink some beer while they play on the playground.
TexasHopHead @ Blanco BBQ, 2016-06-17 13:07:21
Three boats sliced ,ham and sausage we shared all perfect love my Angelo's
douglas78@aol.com @ Angelo’s Bar-B-Que, 2016-06-16 18:53:09
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Review

August 13, 2013

Update: This joint is permanently CLOSED.

2013: A meat cutter stood next to a cutting block loaded with smoked meat. It was all illuminated by a heat lamp. This was where the cafeteria line commenced. A plate was stacked with sliced brisket, pork ribs and warm, buttered Texas toast. I placed it on my tray and slid down the line. If you’ve eaten at an old cafeteria style joint like this one before, you know the rest. There are warm vats of sauce and beans and various other hot sides followed by the cold sides. A condiment table is stacked with pickles, onions, jalapeños and more sauce. Just before the register there’s a fountain drink machine and a couple cylinders of iced tea. The only thing missing at Raymond’s was the free soft serve ice cream.

 Raymonds BBQ 01

Back in 1964 this building was opened as an Underwood’s Bar-B-Q, and remained that way until Raymond Erwin bought the business in 1981. My first visit five years ago was unimpressive, but they’re under new management now. The meat didn’t look any different. It took only a few bites to assess that the sliced brisket lived up to the visual. It could have been cardboard adorned with a few lines from a Sharpie. Roasted pork was the primary flavor of the ribs that tasted much older than they should have during the lunch hour. If either meat had been sprinkled with seasoning, it was scant. The smokiness was similarly fleeting. The vinegar kick in the thin red sauce provided the only jolt to the tastebuds. A few token jalapeño slices masked the tinny flavor of the beans and the potato salad was a bowl full of give-up. Here’s to warm Texas toast.

Raymonds BBQ 02

It would have been a thoroughly disappointing meal if I hadn’t ordered an old standby – a chopped beef sandwich. It’s barbecue comfort food, and Raymond’s does it right. You won’t find pre-sauced meat of sloppy joe consistency glopped onto a cold white bun here. No. When the order is placed a bun is buttered and placed on the griddle. Brisket is portioned out on the chopping block and a rhythmic “thwack-thwack” fills an otherwise quiet dining room until only pebble-sized pieces of beef remain. The mound of beef is formed on the now warm bottom half of the bun, but the generous portion can’t be contained. It spills out onto the plate as the top half of the bun is put into place. As the plate is passed over to me I reached for the sauce ladle to bath the meat in the thin red barbecue sauce. After adding a few chunks of onion for texture and dill pickle slices for acidity, I had a lunch I could look forward to during my stroll to find a table. I was about to be reminded of what Aristotle was eating when he said “The whole is greater than the sum of its parts.”At this point it didn’t matter that the beef wass dry and flavor-challenged. Barbecue sauce, butter and squishy bread were here to help.

Raymonds BBQ 03

Raymond’s is never going to win accolades for their sliced brisket, and they’ll probably never be recognized for something so seemingly mundane as a good chopped beef sandwich, but they should. A well made chopped beef sandwich is a beautiful and satisfying thing. It is also a secret weapon, or sometimes the only weapon, when dealing with a sub-par barbecue joint. You might be here at Raymond’s or at any of dozens of joints like it in the Texas where it’s understandable to be dubious about the smoked meats, but you must always remember Texas barbecue’s ace-in-the-hole.

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