F&D’s editor-in-chief Marty Rosen focuses our quarterly “Off the Beaten Path” search on Fairdale, where Shack in the Back BBQ has been at work since 2006.
When their original location was sold a few years ago, owners Mike and Barbara Sivells seamlessly relocated to the old Forcht Bank location across the street at 10706 W. Manslick Rd.
This is magnificent old-school barbecue. People have different metrics, of course, but beef brisket? There is no way to cheat on that. Getting it right takes time and precision, and when properly executed the smoky evidence is right there before your eyes even before you take a bite. Texans have some justifiable regional pride about their brisket — because Texas is beef country. But the Shack’s brisket would shine even in the Lone Star state.
Likewise every manifestation of pork — pulled or ribs. But really, if you are going to eat meat at all, the sensory complexity of the smoky, juicy, tender meat revealing itself under a blackened bark is arguably the best possible reason.
Get the whole story in the winter print edition, and at issuu.
OFF THE EATEN PATH | Shack in the Back BBQ: A favorite barbecue joint has moved from its original shack into a former bank building — but it stays true to its roots!
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