Cattleack Barbecue

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Killen’s will be #1 on Texas Monthly’s Top 50 BBQ list, the Posse predicts

Diners wait for Killen’s BBQ to open on a Saturday morning in Pearland, a suburb of Houston. Be bold. That advice from an old boss recently ran through my head here at Posse HQ as we contemplated stepping off the barbecue cliff. We took the step. Yes, we are predicting that Killen’s Barbecue in suburban Houston will be No. 1 on Texas Monthly’s highly anticipated list of the Top 50 BBQ joints in Texas, displacing the legendary Franklin Barbecue in Austin. It shouldn’t take long to know whether that call is indeed bold or just plain boneheaded. The list will…
 - 04/19/2017
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Smoked pastrami recipe that is sure to impress your guests

By Bryan Gooding It was more than two years ago when the Posse heard a rumor that Cattleack Barbecue in Far North Dallas was going to be serving smoked pastrami for its Saturday special. I remember thinking “Wow! This is different!” Pitmaster Todd David would be cooking “outside the box.” Afterward I told Posse co-founder Gary Jacobson that Cattleack had thrown down the gauntlet with its smoked pastrami and that there would be a lot of pitmasters experimenting with recipes over the next year.  The times were ripe for some new barbecue. In the fall of 2015 Gary and I…
 - 04/05/2017
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Going whole hog at CattleAck BBQ on Saturday

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…
 - 11/05/2016
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Cattleack Barbecue’s Todd David reveals his secrets for great pastrami — some of his secrets anyway

Cattleack BBQ pitmaster/owner Todd David works the cutting board. (Photo ©Chris Wilkins/Texas BBQ Posse) After eating at Cattleack Barbecue last Saturday, the Posse declared the Dallas joint the equal of any in town. We especially loved the pastrami. Salty with a hint of sweet, the taste pleasantly lingered long after swallowing. During an email exchange this week, I asked pit master Todd David for more details about how he prepared his pastrami. Here, in edited form, are his comments: “I have made pastrami a few times in the past in all my experimenting but never for the public. While my…
 - 06/19/2015
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