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Dining Guide



Method: Pecan and oak in an offset smoker and a gas-fired rotisserie

Pitmaster: James Jones, Hunter Bolen, and Julian Cervantes

Rating: ★★★

Address: 401 W Whitestone Blvd., Cedar Park, TX, 78613

Hours: Daily 11-8

Phone: (512) 986-7032

Website: www.bigcatbbqtx.com

Year Opened: 2015

Last updated: January 24, 2018


  • planojoe

    My biggest gripe with smoked meat/BBQ restaurants is the very limited range of veggies. I realize you don’t go to one for veggies, but i don’t understand why they can’t do something more creative than the usual dead over cooked greens, salad, pinto beans and potato salad. And I’m a native Texan not a Yankee!

    • Lloyd Bonafide

      BBQ joints should be ALL about the meat. Pintos, potato salad and cole slaw are only there to make a BBQ plate. Sides made at home are better and much cheaper anyway. I know the way I like my tater salad and slaw and can make a batch of each for around $5.00 and a pot full of crock pot pintos for about $1.50.

    • Lloyd Bonafide

      You sound more like a woman than anything else.

  • Bill Gross

    Some smart Roman about 2,000 years ago voiced, “e gustibus non est disputandum”. It’s still true today. I really don’t need someone to tell me that I should get fatty bbq. I’ve enjoyed the lean stuff across this state since the late 1940s. If you like it, fine. It’s your preference and I’m good with that. Just don’t tell me I should eat it.

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    • Lloyd Bonafide

      I’m with you, give me the lean (flat side) but NOT the first few inches off the end as that will always be overcooked and dry. Start my slices about 2 1/2 inches from the flat end and cut all the way to where the point starts. Usually about 2 – 2 1/2 pounds. This works great at Franklins and Blacks. At other places it won’t because a LOT of the flat will be dry, so I don’t buy brisket there.