The Slow Bone Barbeque
The meats are all smoked over hickory, but the depth of smokiness varies considerably. A slice of pork loin stuffed with sausage was adequately seasoned and pleasantly moist, but it’s quick cooking time kept it from getting much smoke at all. A swipe through the thin and vinegar-heavy sauce livened it up. The texture on the ribs had improved greatly, but the cumin-laden rub was about all we could taste.
They get three sausages from Hudson Meats on South Congress in Austin. The cilantro sausage is one of those options made specifically for Slow Bone. The casing had a good snap to it and the coarsely ground meat had great flavor. The cilantro-averse should steer clear, because the herbal flavor is unmistakable.
Method: Wood-fired rotisserie smoker
Pitmaster: Ivan Rojas
Address: 2234 Irving Blvd., Dallas, TX, 75207
Hours: Daily 11-3 (or sold out)
Phone: (214) 377-7727
Year Opened: 2013
Last updated: July 1, 2013
“You can master this process fairly quickly.” This was the quote from Slow Bone owner Jack Perkins a few months before he opened his first barbecue joint in April of this year. Perkins has been a force in the Dallas …