Saturday, August 15, 2009
DALLAS: Back Country Bar-B-Q
6940 Greenville Ave
Dallas, TX 75231
Open M-Thur 11-9, F-Sat 11-10, Sun 11-8
Update 08/2009 - Given that it was the only joint ranked with four stars in Dallas, I got many comments about this one. Some of these shared some negative experiences, especially lately. I decided to stop by a couple of times in the past two weeks to see if t was holding up to the level of quality found on my previous visits. At lunch two weeks back I ordered the standard two-meat plate with ribs and brisket. The ribs had a slightly sweet rub and good smoky flavor. The meat was the right tenderness with good moisture, but the overall flavor was lacking a good punch. Dry slices of brisket were not as good. Fat had been trimmed from all the slices contributing to the dryness, and nearly all the flavor, including smoke, had been sapped from the meat.
Another try today produced similar results. Ribs again were good, but the brisket was again lacking smoke outside of bites containing a large amount of the crust. The slices were again dry and too lean.
With similar disappointing results in these closely scheduled visits, a star reduction is in order.
01/2009 - An hour before closing time, I was prepared for the possibility of sub-par meat. I ordered a brisket sandwich and two pork ribs to go. The brisket was nearly flawless with a strong smokiness throughout and perfect tenderness. The deep smokeline was encased by a flavorful dark crust, and the overall flavor of the meat was outstanding. A little more moisture would have made perfected these slices. The ribs were incredibly tender without being mush, which often happens so late in the day. A sweet crust was well-formed with deeply flavorful meat beneath. The meat was moist, but could have been more smoky. Nonetheless, this was a strong showing.
2008 - Back Country Bar-B-Que was a pleasant surprise in Dallas. The place smelled of strong smoke as I entered, and the service was friendly. I ordered a 3-meat plate with ribs, brisket and sausage. The ribs were too-tender bordering on mushy without a nice crust. The flavor was nice, but the smoke could have been stronger. The sausage was not remarkable, and had no snap to the casing. The brisket however, was quite good. The crust and smoke line were front and center, along with great flavor, and a nice smoke flavor, although it faded outside of the crust. The brisket was also nicely tender, and moist.
Posted by BBQ Snob at 7:05 PM
Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.
-THE PROPHETS OF SMOKED MEAT
-THE PROPHETS OF SMOKED MEAT