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

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Comments from our joint finder app.
Brisket and pork belly, beans and broccoli/cheese all were great
David Monasmith @ Killen’s Barbecue, 2017-02-19 23:02:56
I like the fact they are open on Sunday. Both the misses and I had two meat plates so I got to sample a lot of meat. The brisket was above average but lacked in smoke flavor. The bark on the brisket was very favorable. The ribs were tender but lacked in smoke. Smoked turkey was ok and the sausage was nothing special. I had to use the sauce to add flavor, and was surprised how good the sauce was. Not sweet and not bitter but good flavor. All in all it was not the best but I have had worse. I can see myself coming back.
Woodwill Smokers @ Texas Pride Barbeque, 2017-02-19 21:57:23
Ordered sausage plate. It was ok. Lied the sauce and broccoli salad
David Monasmith @ Luling Bar-B-Q, 2017-02-19 19:17:08
Love this place for their sausage and the memories of coming here as a child. Sausage is great (just remember to squeeze the grease out) muton is great as well. The sides are nothing special but I don't come here for those..... just the sausage.
Woodwill Smokers @ Gonzales Food Market, 2017-02-18 23:57:03
Great sides. Brisket was good.
brianbundy@yahoo.com @ Cousin’s Bar-B-Q, 2017-02-18 18:54:19
Went here a while ago... very bland and mediocre...
Woodwill Smokers @ Carl's BBQ, 2017-02-18 18:43:40
After driving around for 10 minutes We finally find it. However it is a trailer and the sign said "closed this weekend out sick"--- huh...
Woodwill Smokers @ Brooks’ Place, 2017-02-18 18:41:22
Not much different than other chain BBQ places. Nothing special .
Woodwill Smokers @ Pappas Bar-B-Q, 2017-02-18 15:16:11
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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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