Barbecue

Go Whole Hog This Weekend at Cattleack Barbeque

One of the city's best barbecue joints is a spot that plays hard-to-get. Cattleack Barbeque smokes up incredible barbecue, but up until recently, they've only been open for lunch on Thursdays and Fridays.

But last month, Cattleack began testing the waters by opening one Saturday a month and serving up a barbecue delicacy we don't often get in Dallas: whole hog. You can try it — along with plenty of other barbecue dishes, including brisket and brisket pastrami — this Saturday.

"The hog is smoked as a whole in its own private smoker," says Todd David, Cattleack's owner and pitmaster. "It weighs close to 200 pounds and smokes all night. Once it is done, we pull all the meat by hand — ribs, loins, shoulders (home of regular pulled pork), belly (bacon), hams and combine all those flavors together."

As for how you chow down on this hog, that's up to you.

"Most people prefer a pile of that mixed whole hog meat in all kinds of quantities," David says. "Some like it on a bun for a sandwich. Some even do a whole hog sandwich with homemade pimento cheese. That sandwich requires a nap."

Unlike the first round of whole hog Saturday, this time Cattleack will serve their full regular menu along with the whole hog. They'll also be serving beef brisket pastrami, and trust us: this beautiful hybrid of barbecue and pastrami is a salty, smoky dream come true.

Cattleack Barbeque, 3628 Gamma Road. Open from 10:30 a.m. to 3 p.m. this Saturday
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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.
Contact: Beth Rankin

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