Holy Smokes
Location
Holy Smokes
8611 Hillcrest Ave
Dallas, TX
75255
Phone:
214-691-7427
See map: Google Maps
Info:
<<Holy Smokes has closed>>
bkarau's Review of Holy Smokes
Tour:
Joint:
- Coleslaw: Very good with large chunks. The highlight (sadly).
- Potato Salad: Way too much egg.
- Beans: Pintos are cooked to death - okay, it's late. Baked are bland and overcooked.
- Atmosphere: Very new. Cheesey pig on sign. Not a joint - City of Dallas health code compliance ruins it.
- Loin Back Rib: Solid and good. Falls off bone. Good bark.
- Sausage: Ass.
- Pulled Pork: Decent. Would be good on a bun with a ton of sauce.
- Beef: Serviceable. Tears easily.
crosen's Review of Holy Smokes
Tour:
Joint:
- Pulled Pork: Had a funky taste
- Spare Rib: Super tender, great spicy flavor
- Brisket: Tender, spicy, tasty
- Sausage: Putred
- Sauce: Too much cumin & chili powder, red vinegar, too sweet
- Overall: Food was all over the place. Flavors were too strange for me to take except for the ribs.
- Atmosphere: Very new looking, restaurant-like. Cafeteria-style. Fresh flowers as exit cashier (boo!) Sat outside.
dbarrow's Review of Holy Smokes
Tour:
Joint:
- Brisket: Very moist and flavorful with a tad too much cumin.
- Sauce: Fair, nothing special.
- Sides: Tater salad is heavy on the dill. Slaw, baked beans, pinto beans are all just fine.
- Sausage: Greasy and tasty but some weird flavor that I’m not crazy about.
- Pulled Pork: Excellent stuff, very tasty.
- Spare Rib: Just right, I like it.
- Atmosphere: New building with lots of wood and an outside deck seating area. Pictures of other famous BBQ joints – Corky’s and Dreamland to name a couple. Standard cafeteria style line with a man who knows his Q behind the counter cutting up the meats.
ssweeney's Review of Holy Smokes
Tour:
Joint:
- Brisket: Firm, but moist. Pulls apart into small chunks. A bit chewy on the finish.
- Atmosphere: In the urban sprawl of North Dallas. Has an interior decorator's touch… this is Dallas, after all. Its brand-spanking new, but with a well thought-out design.
- Loin Back Rib: Baby back; velvet texture; comes cleanly off the bone -- no pulling necessary. Good meat/smoke balance; Nice rub - still very subtle spice in finish. I had two.
- Pulled Pork: Oh, this is good; Fatty, but good. Difficult to rate (like chopped beef), but it gets high marks from me!
- Sausage: This has some different spices/flavors… interesting mix. Wouldn't be my preference, but deserving of respect.
- Sauce: Chili Powder, Cumin… maybe a bit too much? Almost overpowers the sauce. A Tex-Mex version of the Salt Lick sauce? Gets points for being different.