Saturday, August 15, 2009

Back Country Bar-B-Q


DALLAS: Back Country Bar-B-Q
6940 Greenville Ave
Dallas, TX 75231
214-696-6940
Open M-Thur 11-9, F-Sat 11-10, Sun 11-8
www.backcountrybarbq.com/


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.

Rating ***

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.

Back Country Bar B Q on Urbanspoon

11 comments:

bsnelson said...

I must have hit Back Country on a really bad day. Despite being at the end of lunch rush on a Wednesday, the brisket was a tad dry and VERY low on smoke, nearing roast beef territory. The sausage (from Rudolph's, according to my order taker) also lacked smoke, but tasted good. I expected far more from a four star joint.

thom young said...

mediocre if you ask me, brisket roast beef like with no smoke flavor or crust/ring, sausage was decent but nothing great, ribs were the best although nothing outstanding, sauce watery and sweet, the bbq beans were good

eastdallasloco said...

i've never been impressed w/ back country. they're brisket marginal at best - imo. another turnoff is the aggy flag on the wall. i prefer baker's ribs way more than back country.

Keith Lewis said...

This place needs to be knocked down a couple stars. I failed to read the comments and just headed over based on the review. Is it still the same ownership? My family stopped in expecting at least marginal product. I've had better bbq from grocery stores. I will never go back. The sides were the best thing on the plate.

Plano Mark said...

I've been there a few times for the brisket and it never impressed me. Maybe I need to try the ribs instead.

Plano Mark said...

I tried it again today, since I couldn't figure any other place for lunch. I'd give it two stars. I had the ribs and brisket, the ribs being the far better of the two. The brisket was just no flavor at all. The sides I had, bbq beans and potato salad were good.

CAGEY KEV said...

I've dined at BCB for years, since I work in NE Dallas area and have enjoyed it. I admit however, that the meat is rather weak in the smoke category.

Anonymous said...

Had the 3 meat....brisket, moist but bland..sauce helped very little...ribs just ok....spicy link was subpar...probably not a repeat customer....

Anonymous said...

I LOVE Their potato salad. Does anyone know how they get that consistency or any ideas to what is in it (besides potatoes of course). It's not a strong flavor, I crave it from time to time.

Big Jason said...

Went there for lunch today, didn't notice any smoke emanating from the building nor did I smell smoke upon entering - not a good sign. Ordered a half pound of the brisket, hot links, and ribs. The brisket was like dry roast beef, no crust or smoke ring was present. The rib meat was a bit mushy but had an OK bark. The hot links weren't very spicy and were overly greasy. Don't think I'll be back.

kYle said...

I was jonesing for some BBQ last night. All the DFW top 16 were either closed or too far to drive so Back Country won out.

First thing I noticed is that you can't see the cutting area. My view was blocked by a stainless steel barrier which made me think they were hiding something.

I ordered the two meat plate with moist brisket and ribs, which resulted in a smirk from the slicer. I asked if there was a problem with ordering moist brisket and he responded that all their brisket is moist. Fair enough, I re-worded my request and asked that my slices be cut from the fatty end. He responded that I'd have to go to Dickey’s if I wanted fatty brisket. Really? Just gimme' my food!

The ribs were very meaty with a nice smoky flavor and not too greasy at all. Brisket was solidly okay. Moist, as advertised. Two slices had real nice bark while the other two had none. Not much smoke flavor at all. Creamed spinach was very good and, I think, an unusual side for BBQ.

I'll go back for the ribs. Or maybe to order some moist fatty brisket just to antagonize the guy with the knife.

DISCLAIMER:

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