Tray of whole hog, brisket & pork ribs with sides at CattleAck BBQ in north Dallas (Photo ©Chris Wilkins/Texas BBQ Posse)

The Posse first caught wind of CattleAck BBQ in May 2013, when Jim Rossman picked up some Twitter buzz on a new joint in north Dallas near the Galleria. Jim headed up on the tollway to investigate, finding a promising new player on the DFW barbecue scene.

After success in the catering business, owners Todd and Misty David decided to open on Fridays from 11am until the meat ran out. A full Posse contingent made a followup visit  to CattleAck a few weeks later for a rare Saturday opening and was blown away. Gary Jacobson wrote, “After eating at Cattleack Barbecue last Saturday, the Posse declared the Dallas joint the equal of any in town.”

Over three years later, the Davids are still catering but are now open Thursdays and Fridays at 10:30am, and starting last month are open the first Saturday of each month. They also recently expanded their restaurant by adding a large dining room in the space next door. As the lines will attest, CattleAck is far from a secret for hard core BBQ aficionados.

We met pitmaster Marshall Cooper out front on Saturday at 9:30am, where we were first in line. Our timing as good, the line started building almost immediately behind us. There was a lot of anticipation in the crowd for Todd’s whole hog offering, not a regular menu item and something you don’t see a lot in Texas BBQ.

Along with the whole hog, we ordered brisket, pork ribs, turkey, sausage, beef brisket pastrami and sides. Every meat was cooked to perfection, moist and full of smokey flavor. By 11am I counted 80 people in line, which ran from the back of their new dining room, snaking into a queue for the serving line in an adjacent room. The line seemed to move pretty quickly though.

If you haven’t been to CattleAck BBQ yet, check your calendar for the first Saturday of the month and plan a journey to have some of the best BBQ in the state.  And if you’re lucky, Todd might just be smoking another whole hog, you can check “What’s Cooking” on their website for any special offerings that day.

Cattleack BBQ, 13628 Gamma Road, Dallas, 972-805-0999. Open: Thurs & Fri 10:30am-2pm & the first Sat. of the month 10:30am-3pm. Website: www.cattleackbbq.com

The line of customers winds through CattleAck BBQ’s new dining room. (Photo ©Chris Wilkins/Texas BBQ Posse)

Leave a comment



Anonymous

8 months ago

When we arrived Saturday at 10:35, the line was back to the door in the photo, and from there, our wait was 55 minutes. All meats still available when we got to the cutting board.

By the time we sat down around 11:35, the line was back to the far corner of the room, as it is in your picture; I'm guessing those folks were looking at 90 minutes. When we walked out at noon, they were sold out of beef ribs and pork ribs, other meats including both specials still available.

Jacob

8 months ago

I can see myself in the photo! The whole hog was great, as was the brisket pastrami. We got there right before 10:30, and made in through the line in 25 minutes.

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