- This place is amazing! - It's the best barbecue around. - It's the best barbecue spot in Dallas. - Hey guys, I'm Medha, and we're here at Cattleack Barbeque in Dallas, Texas. We hear it's the best barbecue. Cattleack Barbeque is a unique operation serving all things Texas barbecue-style, which often requires its dedicated workers to work around the clock. - Hey, y'all, it's 2 o'clock. I just got to Cattleack. I'm gonna cook some ribs. As you guys can see, there's not a whole
lot going on right now. It's pretty quiet, so
it should be a good day. I'll see you guys in just a little bit after I get the fires going. My name's Andrew Castelan. I'm pretty obsessed with cooking barbecue, so I came in at 2 o'clock this morning. I don't get a whole lot of sleep, but it's a whole lot of fun,
and it's pretty rewarding just getting up and cooking
some of the best barbecue in the world. - [Medha] Andrew Castelan
is one of nine people that makes Cattleack
Barbeque come to life. - Everybody that is
involved in what we produce wants to produce the very best they can and never stop learning and working at how to do that even more. - [Medha] That's Todd David. He founded the backyard-themed
restaurant in 2010 after working in the disaster
cleanup business for 30 years. Ranked best barbecue by D Magazine in 2018 and number three by Texas Monthly in 2017, Cattleack Barbeque offers
its loyal flock of customers a variety of sausages,
ribs, brisket, and sides, which are all homemade. - If you're obsessed with
the flavor of barbecue, this is as good as it gets 'cause it has all that smoked flavor. It only has salt and
pepper on it for seasoning, so you get to taste that
great beef, and it just melts. It's like eating a piece of
butter that tastes like meat. - It's so good. - [Medha] To ensure their barbecue maintains its high quality, Cattleack is only open twice a week, on Thursdays and Fridays and the first Saturday of every month. - I only do this to the
public two days a week, and so we work our tails off
the whole rest of the week, sometimes seven days a week,
making it as perfect as we can, and I try to serve every single customer that comes through the door. - [Medha] To serve the
hundreds of customers that pass through
Cattleack Barbeque's doors, Todd and his team smoke
about 50 briskets a day and a thousand pounds of meat. Even with that much meat,
Todd says they sell out around 1:30 p.m. every day they're open. - Last time I came, it took me an hour to get through the line, and all they had was
brisket and pulled pork. So I'm anxious to try a little
bit of everything this time. - Every time I come, I've
gotta get here around 9:30 to get out of here by 11:30
because the line is so long. - The last couple times we came here, we either couldn't park
or the line was so long, and because we're coming
on lunch from work, that we ended up having
to give up and leave. - [Medha] To see what
all the hype was about, we decided to try the food ourselves. - Who's ready for our pit? - This is amazing. We're gonna wait in line so
that we can get our brisket and all the different
types of meat and sides and super excited. Hopefully, it doesn't run out. All right, can we get the Holy Trinity and a separate brisket as well? I am so excited. Everyone in the lines have been talking about the baked beans, the mac 'n' cheese, and they say great things about the sides just as much as they
say about all the meat that they serve here. Lots of people are
ordering the Holy Trinity, which is all the meats,
three meats combined. We're here at Cattleack
Barbeque in Dallas, Texas, and we're about to try some barbecue, lots of meat, lots of
sides, we're excited. Jake the cameraman's gonna join me later to try all the meats. But we've got brisket. We've got pork ribs. We got sausage, more brisket,
and finally, a beef rib that literally is the size of my face. Look at this, it's amazing. We talked to a lot of people in line about what their favorite meats were. A lot of people are excited for the pork ribs and the brisket, but tons of people were
talking about the baked beans and all the sides too, which surprised me because they weren't
just coming for the meat. They were coming for
the entire experience, so barbecue and the sides. OK, here's the mac 'n' cheese. That's wonderful. I'm gonna eat this whole thing. I'm so hungry. All right, Jake, welcome. Join me.
- Oh, yes! Oh, look at that, oh yeah. - We saw this being smoked
in the pits outside, so... - It smells smoky.
- Mm-hm. - Oh, it smells good. Here
I go. I'm going for it. - OK, how is it? Amazing?
- It's another win. I'm just a glutton for that. Look at that! Can you see that? Look at that. OK, ready? - How is it? - Mm. - And Todd said that the brisket
cooks for 14 to 16 hours. That's a long time, so
you know you're getting a slow and well-cooked meal. - All right, I'm probably
just gonna attack it. - The pulled pork is off the hook. It is phenomenal. I cannot be happier. - This is absolutely
the best craft barbecue that we've had. - Cheers!
- Cheers, Medha. To Texas, to Dallas, and
to Cattleack Barbeque. This place is amazing.
- To Cattleack Barbeque. It's so good. - Barbecue's both a noun and a verb, so not only is it something you eat, but it's something you attend. Going to backyard barbecues
and the fun that you have and that being such a thing that so many people do and enjoy here that I wanna continue that. - Here I go. I'm giggling 'cause it's actually so good. I could eat this all day.
