The food at Dat’s Good BBQ isn’t a postscript, especially for diners who are au courant when it comes to Texas-style barbecue.
Its atmosphere is understated, southern home-style and the serving of ribs, sausage, brisket and chicken is substantial, not too heavily sauced.
Owners Dianne and Fred McDonald greet guests with open arms. It’s a family-run restaurant in every sense.
“We put l-u-v in our barbecue,” said owner Fred McDonald, who was born and raised in South Texas.
The McDonalds made a name for themselves in their neighborhood whenever they had backyard barbecues. Families would stop by and leave their meats for them to smoke. Often times, according to Mrs. McDonald, neighbors wanted to simply hang out because the smoky smell lingering in the air was so enticing.
It’s a smell that reaches the senses from the parking lot outside Dat’s Good BBQ, affectionately named by the couple’s young nephew before he could pronounce the words correctly.
On Friday nights, diners come in for the barbecue and soulful sides -- tasty collard greens, candied yams, mac n’ cheese, corn, beans and fried okra, but stay for the live blues music. Snag the recipe for the restaurant's loaded fries here.
Second Hand Smoke is the name of the house band that welcomes other musicians to jam with them at the restaurant on weekends.
Fifteen-year-old Joseph Caldicott and 17-year-old Tony Gomez jam regularly at Dat’s Good BBQ. The stage at the quaint barbecue shack is a proud platform for many young musicians to gain experience performing.
Even Blues Hall of Famer, Jimmy Preacher Ellis and a former member of The Gap Band have performed at this unassuming restaurant located in a non-descript shopping center in the old historic center of Lewisville.
“What goes better together than The Blues and barbecue?” said Mrs. McDonald.
We certainly agree. Oh except, if we were to add a serving of their warm peach cobbler topped with creamy, melted vanilla ice cream … yes, now she's right.
Dat's Good BBQ
1168 West Main Street