Cattleack Barbeque

Reviews 4

JI

Jimmy Ho

Amber and I were in the DFW area for the Cleveland Indians game against the Texas Rangers. Getting to CattleAck Barbeque has been the Holy Grail of BBQ for me. They are only open a couple days of week (Thursday and Friday) and the first Saturday of the month. I was thinking of going to the Opening Day game, but the ticket prices were stupid expensive. We settle on a Wednesday night game so I can make it to CattleAck the next day for lunch. Not sure we ordered enough meat for four people... We tried a little bit of everything. We got brisket, a beef rib, some pork ribs, turkey, sausage, smoked bologna sandwich, brisket Que-T pie, collard greens, coleslaw, macaroni and cheese, banana pudding, and crack pie. The whole meal was really, really good. Everything was cooked perfectly. The brisket slices were outstanding. They were tender and had a good flavor with a good amount of smoke. The meal did not stop there. I could have eaten a few bones of the pork ribs. The moist meat stayed on the bone and had a nice clean smoke taste with a slightly sweet finish. The beef ribs and turkey were on the same level as well. There is only so many ways you can describe how great the barbecue here is. I think you are getting what I am trying to say at this point. The sausages are made in-house. The texture of the grind and snap of the casing were ideal. The flavors were good but nothing stood out to me on this visit. The smoked bologna sandwich was a million times better than what I ate when I was a kid. If todays youth had access to this sandwich, they would all be barbecue fiends. The brisket Que-T pie was fantastic. I had to go back and order some more to-go. It is like an empanada filled with chopped brisket, veggies, and cheese. So, so good. The flaky exterior and salty meat made for a great duo. The attention to details did not stop at the meats. The homemade sides and desserts held their own ground. The collard greens had a nice heat with bits of pulled pork in it. The coleslaw and macaroni and cheese complemented the meal nicely. You could not finish the meal any better than getting down on some banana pudding and crack pie. The crack pie is similar to buttermilk pie with a crispier crust. The wait to get to CattleAck Barbeque was worth it. Sort of. I wish I had come by much sooner. Owners Todd and Misty David are good people. I run into them at so many random events but never stopped in at their restaurant. I am glad I did. CattleAck is nestled in an area of Dallas with office parks and retail fronts so it is easy to miss it. If you do miss it, you will regret it. Look out for the rotating menu specials. Todd and company also smokes a whole hog on the Saturday they are open on top of their normal offerings. I have not tried a lot of DFW BBQ joints. I hope to change that this year. With the new Texas Monthly Top 50 about to come out, I need to check some more off the list. Is it possible that I already got a head start? Hopefully CattleAck Barbeque will expand their hours to reach more of the masses.

JO

Jourdain Quijas

Melt in your mouth meat, creatively delicious specials and desserts that will make you want to "slap yo momma" (or the nearest person next to you). Seriously I love the days where I get to enjoy the best BBQ in DFW. First off the atmosphere is very laid back but yet engaging. The walls are covered with funny or thought provoking signs and even a really cool BBQ sign that stays lit up. While you are waiting in line (which is so worth the wait) you can read about the many awards Todd and his amazing team have won and see pictures of all the professionals they have met. The menu is posted on a wall that you cannot miss as well as another one posted behind the counter. Now it is show time, as you approach the counter you get to meet the man himself, Todd. Dont be shy, go ahead and ask to try a taste of some of that meat! I am a brisket gal and Todd knows his brisket. I mean you really cannot go wrong with whatever you try. The flavor of the meat is so perfect. Ive tried the sausage, the pulled pork, & some of the specialties like the frito pie or the burnt ends. Load up on the sides, my personal favorite are the beans & mac and cheese. (Seriously if you ever see me in there I always have them on my tray.) I like to finish up with their crack cake! Oh my goodness, their crack cake is so moist with a light flaky crunch on the ends. Once you have a crack cake you might find yourself craving them randomly. Most of all I love the staff at Cattleack BBQ. They are all helpful and engage with you, especially Misty. She helps wrap up the ordering process nicely with a huge smile and a warm personality. Alright, this is what you have been waiting for. Find a seat, pour on some of their homemade BBQ sauce and prepare your taste buds for heaven. Cattleack Barbeque will take care of not only your BBQ fix but also that hole in your stomach.

GR

Gregory Lamke

Decided to try this place despite the long waits and short availability. They are open Thurs and Fri with limited hours. I showed up around 9:30am and there were already about 50 people in line. The food was great, but Im nlt sure Id go through the effort again. It wasnt any better than other great places like Hutchins, Hard8, 1050 or other great pits present in the northern suburbistani Dallas region. The dessert pie was very good. The banana pudding has some nutmeg in it that was different but not unpleasant. The brisket was fantastic. The pulled pork wasnt really smokey so it was just kind of "meh." The house sausage was good, but doesnt distinguish itself from other offerings in the area. The BBQ sauce had a bit of an herbacious note and was OK but not otherwise remarkable. The guy working the block was abrupt just short of Seinfelds Soup Nazi, but given the press of people in line its understandable. You need to know what you want, get in, get it, and get out. Dont ask for anything special. One guy asked for an additional pound of brisket in a separate package but was told they dont do separate packages. Im sure theyre more accommodating when they cater. Everyone else in the process was incredibly helpful and pleasant. The potato salad and vinegary cole slaw were both OUTSTANDING!!! I got a large order given the effort involved and the apparent popularity, so was able to share with coworkers, and they raved about the brisket and sides. I might go back, well see. Delicious BBQ without a doubt. For the effort required and expense? Eh....

KE

Kevin Debelak

Top notch Texas BBQ! I come to Texas 1 or 2 times a year for work and I always seek out a new BBQ place, and Cattleack did not disappoint. I would rate it in the top 3 that Ive had in Dallas. Right up there with Pecan Lodge and Lockhart which are my other 2 favorites in Dallas, in no particular order. I had the Brisket and pork ribs which were both amazing. The ribs almost didnt even need sauce it had a nice sweet heat. I did try a little sauce and it was very good and unique. They also had a special when I was there: Wagyu burnt ends which was awesome too! Brisket is typically my favorite when cooked right and this had the nice thick bark. The fatty(point) end was super moist and tender, the lean(flat) part was good too. Just the right amount of fat on the lean part to balance it out. What really impressed me about this place was their efficiency of serving the food. I arrived at 11:30 on Friday to a line of 50+ people waiting. I only ended up waiting about 20 minutes to order. The food is weighed out on a digital scale and a barcode is printed. When you get to the cashier she scans that barcode which automatically calculates the total and then you pay. The only thing they should improve is the beer selection all they had was Lonestar. I still give them 5 stars but would like to see some local Texas craft brews. DFW has no shortage of great local breweries.