Cattleack Barbeque
Fatty Brisket
Burnt Ends
Pork Ribs
Whole Hog Pulled Pork, Cracklins
Jalapeno Cheddar Sausage
Burnt End Beans
Street Corn
Cheesy Grits
Banana Pudding, Crack Cake
Opened in 2013 Cattleack Barbeque is part of a new generation in Texas Barbeque, the “trinity” still accounting for most of Todd and Misty David’s sales but the owners’ willingness to explore ideas like Pastrami Ribs and smoked Boudin responsible for long queues before opening.
Supplanting Pecan Lodge as Dallas’ top spot for Barbeque, a recent #6 ranking on Texas Monthly’s Top 50 adding fuel to an already raging fire, lines begin to form at 9:30am Thursday and Friday with specials usually gone thirty minutes after the shop’s 10:30am two-day-a-week opening.
Showing respect for tradition through outside murals, Snow’s Tootsie Tomanetz amongst others, it is once inside that Cattleack’s dining room spreads wide with wooden picnic tables filled smoked Meats and smiling guests as country music plays overhead.
Priced akin to other to top spots, though (legal) parking along Gamma Road can be hard to find, “musts” at Cattleack begin with Fatty Brisket, Pork Ribs and Housemade Sausages, the former made from Wagyu and well-balanced between smoke and seasoning while the Ribs are unparalleled from perfectly-rendered Fat to the ample bark outside.
Satisfied with snappy Sausage and oozing Cheddar, but more impressed by Carolina-style Pulled Pork that feels like succulent sacrilege with each bite, Sides are basic but generous with special attention due for stick-a-spoon-up-straight Cheesy Grits.
Not about to skip Dessert, Banana Pudding obligatory and better than many thanks to Parfait-style layering, the David’s “Crack Cake” comes highly recommended and falls somewhere in between the Pie made famous by Christina Tosi and gooey Butter Cake straight out of St. Louis.
www.cattleackbbq.com