Crossbuck BBQ - Farmers Branch
- Don Richmond
- Jan 14, 2023
- 2 min read
What happens when a Cordon Bleu-trained chef from the Midwest learns BBQ from a Pit Master in Austin and then settles in a Dallas suburb? Crossbuck BBQ in Farmers Branch!
Chef-Pit Master Tim McLaughlin has teamed up with Chef-Pit Master Damian Avila to bring the Metroplex a unique combination of flavors to their smokers that is a refreshing change from the ordinary.
While the classic smoke flavor is evident, it doesn’t take long to see that these Pit Masters don’t limit themselves to the conventional Central-Texas style. This is best seen upon the first look at the pork ribs. The St. Louis-style rib is covered in a dry rub and then a sweet and tangy sauce that tastes like a cross of Memphis and Carolina. They are firm and meaty and complex in flavor.
The Sliced Brisket, on the other-hand, is unmistakably in the Central Texas tradition. Slow Smoked in their custom-built smokers with a thick bark of semi-sweet seasonings, then sliced to order to satisfy any Texan. However, letting their Midwestern roots show through, they will serve the Brisket with one of their two house-made sauces.
Another very unique fusion of flavors is the Black Molasses Pulled Pork. It’s most like Carolina BBQ – but it’s not Carolina BBQ! It’s sweet yet tangy, with an Asian flare. Especially for Texans, it’s probably a little strong to eat alone – but that’s where the Crossbuck Homemade Rolls come in! The staff is happy to make any of your choices into a sandwich, and the Pulled Pork makes a great sandwich, maybe topped with a little Slaw and an Iced Cold Beer!?
As if three meats weren’t enough in one visit, I also had their Smoked Sausage. Unlike many who have Jalapeno added to the mix, Crossbuck instead adds Poblano Peppers. The result is dryer, sweeter sausage that’s not at all greasy. (My mind is thinking about dicing this up with some of their Smoked and Roasted Potatoes for quite a fine hash! – I think I’m ordering some to take home next time.)
Then there’s the “Brisket Candy” Burnt Ends (Yes, I’m still talking about the meats – and I didn’t try them all!) Starting with the traditional fatty layer of the Brisket, it’s diced and mixed in a sugary spice rub along with some Shiner Bock and then back to the smoker. The prevailing flavor is sweet, but the savory beefiness of the brisket.
The sides are also a bit of a departure from the Central Texan traditional sliced bread and dry slaw. It’s hard for me to pick a favorite among the White Cheddar Mac n Cheese, Smoked & Roasted Potatoes, Miso Honey Slaw and the Cotija Cheese Hominy – and those are just my favorites! If you want suggestions on pairings, I’d go with Pulled Pork and Slaw, Brisket with the Mac n Cheese, Sausage with Potatoes and Burnt Ends with Hominy.
If all of that isn’t enough to convince you to give Crossbuck a try, they also serve Breakfast Tacos on Sunday mornings!
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