Mac's BBQ

BBQ |
February 21, 2014

Maybe We Should Celebrate the Chopped Beef Sandwich

Ah, the chopped brisket sandwich: it’s as ubiquitous to Texas barbecue joints as pump jacks are to the Permian Basin. They’re so commonplace and ordinary, I’ve even criticized them in the past as something far inferior to a thick slice of smoked brisket. But meat on a bun was once…

BBQ |
February 19, 2014

Interview: Billy McDonald of Mac’s Bar-B-Que, Part II

Owner/Pitmaster: Mac’s Bar-B-Que; Opened 1955 (1982 in current location) Age: 60 Smoker: Indirect Heat Wood-Fired Pit Wood: Hickory Billy McDonald is a second generation pitmaster at Mac’s Bar-B-Que in Dallas. Last week we ran the first part of the interview with Billy that featured his father’s career in barbecue. It…

BBQ |
February 14, 2014

Texas’s Best BBQ Sandwiches

At Prause Meat Market in La Grange, there is a green paper sign right next to the barbecue counter. It reads “Sorry We Do NOT Make Sandwiches.” It’s a reminder to customers that this is a meat market where meat—smoked or raw—is sold by the pound. If you want a…

BBQ |
February 12, 2014

Interview: Billy McDonald of Mac’s Bar-B-Que, Part I

Owner/Pitmaster: Mac’s Bar-B-Que; Opened 1955 (1982 in current location) Age: 60 Smoker: Indirect Heat Wood-Fired Pit Wood: Hickory The McDonalds have been a fixture in the Dallas barbecue scene since 1949. Mac’s has moved around a bit, but Billy McDonald has no plans to leave his current spot on Main Street just outside…