In this episode of ‘From Behind the BBQ Front Lines’ I chat with Todd David from Cattleack Barbeque in Dallas, Texas.
See all things Cattleack Barbeque here: https://www.cattleackbbq.com
See Cattleack on Instagram here: https://www.instagram.com/cattleackbbq
Check Cattleack out of Facebook here: https://www.facebook.com/CattleackBar…
Sign up for the email here: https://www.cattleackbbq.com/contact/
Pre orders: https://www.cattleackbbq.com/pre-order/
Pre-orders used to be two weeks in advance, now it shuts off Tuesday for the current week and you can still order takeout and dine in at the location itself.
HOURS: Thursday and Friday & the First Saturday of the Month 10:30AM – Sold Out
Per Todd folks are getting there at the 9:30 AM range and the pre-orders are picked up at 9:45. A COOL TIP in this he talks about the PERFECT TIME to come, however the wait at the most 30 minutes right now He also notes that they are doing whole hog every day and pull and chop that pork.
He goes into detail about all of the safety precautions they have gone into to make sure that are above and beyond safe for the customers and employees.
Here’s my original interview from a couple years ago with Todd: