8. Sammy's Bar-B-Q

I am prejudiced and discriminatory. The brother of the owners of the "Sammy's empire" lives here in Bozeman Montana, and we get Sammy'sBBQ products in the mail. The brisket is always tender and moist, since we receive it vacuum packed. It is cooked up to 15 hours over a 180 degree fire, verrrry slooowly. The pit has a thermostat to open a stack if the temp goes to 185. The Prichards care about brisket. I am personally partial to the smoked pork ribs. Julie sends these and the package is greeted with a reverance usually reserved for the arrival of a pope. I went to logging camp at age five to be my grandma's flunkie cook. Meats were her specialty, and Sammy's Pork Ribs are as good as any Bertha Ellen Pierce McGary ever laid down in front of Idaho loggers, These guys wouldv'e gone to Dallas for that kind of fare had it not been available at the sideboard at "Camp 40". My advice:get some Sammy's!

While the brisket is only serviceable, try the ribs and sausage which are both outstanding. Unlike most BBQ places, Sammy's has a unique sauce and some of the best sides anywhere. Their baked potato casserole and zucchini casserole are both incredible.

I am always looking for great sliced brisket. A very hard thing to find in Dallas for some reason. Sammy's in Preston Center was a huge letdown. The Brisket was lame. No pink ring . No tasty fat, no crust. It seemed warmed over. It was dry and had zero flavor. I was so disgusted with my sandwich that after two bites, I marched up to the guy who made me this abomination and said," this is my first time here, is this the best you can do?" His answer was a completely couldn't care less," yeah, that's the best we got." I told him it was terrible and left the sandwich on the counter. "I won't be back", I said as I walked out the door for the first and last time. Take this to the bank; this place will be out of business in less than a year unless they seriously upgrade their brisket. Considering the standards of barbecue in Dallas, it seems highly unlikely.