Texans take their BBQ very seriously. Those aren’t empty words, the proof is in the lines that often wrap around the restaurants. Lines that can last for over two hours, and while your mouth waters, your legs tire, and your stomach grumbles, you may not even get to the front before they run out of BBQ.
Not a native Texan, and someone that grew up eating mustard based pork barbecue with hash and rice, I really didn’t understand the craze. But then I had brisket, the kind that melts in your mouth and wakes up your taste-buds, like they serve at The Slow Bone Dallas, and I was hooked.
I recently read where Texas Monthly’s BBQ Editor, Daniel Vaughn, calls brisket the Pinot Noir of Texas barbecue. Hmmm, I love Pinot Noir and brisket, although I’ve never had them together. Anyway, Wednesday night, when the guy behind the counter at The Slow Bone Dallas, pulled out a whole brisket wrapped in foil, I kinda felt like I was on Food network. It looked perfect!
The Slow Bone Dallas Review: Southern Comfort Food
Funny thing is, the Slow Bone Dallas seems to be located in an off the beaten path part of town, known to locals as the Design District. Pulling into the parking lot, I thought I was either at a private club or a biker bar. The interior has a rustic, country vibe with classic country music from Willie and friends playing overhead.
Daily meat choices which range from brisket, ham, pork loin, ribs, and a variety of sausages are listed on recycled church hymn boards at the front of the line. Your BBQ and sides are served on melamine cafeteria trays, that brought back memories of little chocolate milk cartons and lunch tickets.
While the meat line-up is full of the usual suspects: brisket, ribs, sausages, etc., the tasty sides also compete for your attention. On this night, they had macaroni and cheese, a cauliflower brussels sprouts casserole loaded with cheese, cornbread and a few salad dishes. But, my eyes were glued to the turnip greens, a side dish my parents couldn’t have bribed me to eat as a child. Today, turnip greens or collards with real bacon are like a comfort dish, reminding me of my southern roots, and these were delicious.
I didn’t think I was hungry when they loaded my plate, but by the time I finished my Pearl light, my plate was empty. No room for dessert, but also no regrets.
The Slow Bone is owned by Jack Perkins from Maple and Motor, a Dallas burger restaurant popular with locals and packed with personality. The Slow Bone Dallas doesn’t have a website, but you can find them on Facebook. They’re open Monday-Sunday from 11-3 or until they run out of BBQ.