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Peggy Sue BBQ may reside in tony Snider Plaza, but it’s definitely more down-home than Uptown. The waitresses will probably call you “honey,” and you might even spot one of the city’s ladies-who-lunch with barbecue sauce on her face (gasp!). Open since 1989, the decor hasn’t changed a bit, with vinyl tablecloths and plenty of Texas shtick like horseshoes and lone stars. The brisket is of the lean variety, and there are also dry-rubbed ribs, pulled pork, sausage and smoked turkey breast and chicken. The house barbecue sauce comes in both spicy and mild incarnations; sides of green beans and corn may come from a can, but onion rings are scratch-made and sweet-potato tots are standouts. There are also Frito pie, chicken-fried steak and a salad bar, but whatever you do, save room for a “famous” fried pie in flavors like chocolate, apricot or apple. Pro tip: Barbecue sandwiches are extra delicious when ordered on Empire Bakery’s jalapeño cheese bread.
I hadn't eaten all day, so I ordered up an immense meat feast. I ended up with a three-meat Full Meal with fatty sliced brisket, sausage, and pulled pork, with Sweet Potater Tots and Hoppin' John on the side.
The Sweet Potater Tots are just what they sound like: tater tots made from sweet potatoes. My tots were crispy and sweet. The Hoppin' John, however, needs a little more explanation. Essentially, you've got black eyed peas, rice, and celery in a broth, which made it almost like a black eyed pea gumbo.
I started my chow down with the sausage. It was smokey and full of spice, and the casing had a great snap to it. The pulled pork was just a little dry and didn't have too much flavor, so this is where Peggy Sue's homemade bbq sauce came in handy. The brisket was spectacularly juicy and tender, probably because I selected a fatty cut over the lean.
Read my full review:
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Its pedigree is lengthy. For more than 40 Dallas years this 'cue post was Howard & Peggy's and then Peggy's Beef Bar before it shuttered in the late 1980s, the original menu still adhering to the window glass. The room is well-stocked with cowhand memorabilia (horseshoes, buck heads, boots). It was reanimated a short time later as Peggy Sue BBQ, with all of the smoke and spicy-sweet that slow-cooked meat deserves. Hearty brisket. Moist turkey. Rib racks that shed their bones even as they maintain their sticky sweetness. No paper towel columns rising over the white and red checked table coverings, but the cloth napkins can be replenished along with the icy lemonade.
Its pedigree is lengthy. For more than 40 Dallas years this 'cue post was Howard & Peggy's and then Peggy's Beef Bar before it shuttered in the late 1980s, the original menu still adhering to the window glass. The room is well-stocked with cowhand memorabilia (horseshoes, buck heads, boots). It was reanimated a short time later as Peggy Sue BBQ, with all of the smoke and spicy-sweet that slow-cooked meat deserves. Hearty brisket. Moist turkey. Rib racks that shed their bones even as they... More »
It may seem odd giving Best Chicken-Fried Steak to a joint known for its barbecue. On the other hand, to anyone but a Texan, applying the word "best" to a flattened, floured and fried hunk of cheap beef slathered in--ugh--cream gravy is pretty weird itself. Texans' love of this dish was always a bit of a mystery to us, seeing as we're not from around these parts--or at least it was until we took a bite of Peggy Sue's huge hunk o' steak. Miracle of miracles, it didn't taste like the greasy... More »
First off, it seems wrong for the region's best barbecue to be in hoity-toity University Park. Just wrong. Second off, the whole '50s theme at this place is sort of a Texas rip on Peggy Sue's Diner in San Jose, California. But so what? When it's barbecue we're talking about, we have to come back to the basic eats, don't we? And the plain fact is Peggy Sue's still has 'em all beat, from the succulent ribs to the tasty pulled pork sandwich, the fresh-cut fried onion rings, even the little... More »
This is one of those no-win categories: Everyone has his favorite barbecue joint, be it some tiny roadhouse in Taylor or Sonny Bryan's on Inwood Road or even Sammy's, which is great but could be better if someone tweaked the sauce just a little bit. But we're sticking with this Highland Park hang, because the meat's as lean as a supermodel, the sausage is as smoky as our grandfather, and the ribs are as tender as a Gershwin ballad. The sauce, too, is as good as it gets, particularly the... More »
We suspect Peggy Sue's gets ignored by Texas Monthly and other established barbecue-rating agencies because it's in the Park Cities--and what-inna-world would those stiffs know about 'cue? We are here to assure you that the barbecue world is a classless society, and besides, Peggy Sue's wagon-wheel décor and early-'60s house music will make you feel right at home. Anyway, why fret over prissy details? Barbecue is about meat, and if you can find a sweeter, meltier,... More »
Every morning, every day of the week, the onion ring guy in the kitchen at Peggy Sue's BBQ cuts the onions into rings, dips them in a special buttermilk sauce and batters them. Then all day he fries each order individually as it comes in from the waitstaff. The end product is the very best freshest crunchiest onion ring on this particular planet. More »
Sweet and sour is the theme of the baby backs at this Park Cities establishment, which in 13 years has gathered enough adherents to be considered a barbecue shrine. On its ribs, Peggy Sue's smokes on a nice brown sugar crust, using all those mystical slow-cook methods that make good barbecue so mysterious. At the table, you add the spicy, vinegar-based sauce, yielding a blend of tastes so wonderful, people in places like Minnesota boast of stealing Peggy Sue's recipes. The sides here, too,... More »
Much ado is made of barbecue in Dallas, and it's true that a lot of places roll out a tasty rib platter, but none comes close to the culinary sensations being served up at Peggy Sue BBQ. The spareribs, rubbed in spine-shivering spices and cooked to tender perfection, are a good choice. However, the showstopper is the baby backs, which are cooked in an oh-my-God-this-is-so-sweet-I-have-it-on-my-ears-and-I-don't-care sauce made of maple and brown sugar. Combined with the salty taste of the... More »
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