The Crossbuck BBQ Story
Study Texas BBQ and you’ll quickly learn that there are 4 styles of Texas BBQ…East, West, South and Central. In fact, cities in Central Texas have already laid claim to the titles of Barbecue Capital of Texas (Lockhart) and Sausage Capital of Texas (Elgin). So what about North Texas and Dallas...do they get any respect?
Tim's Quest to put Dallas BBQ on the Map
Famed pitmaster Tim McLaughlin and the team at Crossbuck BBQ aimed to add a 5th style of Texas BBQ and put Dallas BBQ on the map. As the co-founder and former pitmaster for Lockhart Smokehouse, Tim already achieved a lot of success helping bring Central Texas BBQ to Dallas, but felt it was time for Dallas to shine.
Helping build Lockhart Smokehouse into the iconic brand that it became was very fulfilling, but Dallas was Tim's home and he felt his city deserved its own place among Texas BBQ. So, he set out to create a type of BBQ that Dallas and North Texas could be proud of...one it could call its own.
While Crossbuck's BBQ was still rooted in many of the authentic smoking styles of central Texas, Tim took a new approach to his recipes, menu and service levels. He blended “authentic” Central Texas style smoking techniques with flavors from all across Texas, America and the world.
Dallas is one of the most metropolitan cities in the USA and Tim felt its BBQ should reflect that. So, he tapped into his experience with French and Asian cooking, Damian's Mexican heritage, and their decade of experience as Texas Pitmasters to create a menu more representative of the Dallas community.
Central Texas Style Brisket - Dallas Version
First off, Tim and Damian added a little sugar to the rub of their brisket - something many of the "new school" Central Texas Pitmasters eschew. Tim says that sugar is used in rubs across the USA and he's always included a little sugar in his brisket rubs.
Beyond the rub, Tim used Authentic Central Texas smoking techniques and refrained from wrapping briskets or using the Texas crutch. This is why we can use sugar and create a brisket that both honors tradition while creating a smoked brisket unique to Dallas.
KC Burnt Ends with a Texas Twist
Next, Tim added his own version of brisket burnt ends with a Texas Twist! Affectionately coined Texas Brisket Candy™, Tim replaced traditional BBQ sauce with a modified French gastrique using Texas’s own Shiner Bock beer. The result...a “flavor explosion” in your mouth.
Dallas Style Smoked Sausage
For Crossbuck's menu, Tim and Damian replaced the basic beef sausage and "hot links" associates with Texas BBQ joints. Rather, they used all fresh, natural ingredients – not yesterday’s scraps – and replaced the spicy jalapeños with fresh, smoked poblano peppers. They also created fun combinations like a black bean burrito or Flamin’ Hot Cheetos sausages as Specials.