LYD Recommendation: Get ready to EAT because Mike Anderson’s mouthwatering entrees and sides leave no room for stomach space. “Get sauced on BBQ” and take a break from the monotony of the corporate world during the work week by grabbing some terrifically superior slow-roasted Texas Barbecue
Texas Barbecue is world famous for a reason; it's near impossible to resist the tender, natural flavored, slow-cooked, and smoky meat that Texans have perfected from over a hundred years of campfire grilling. The high fat content of tough beef brisket originally made it an unfavorable meat choice, but when a German immigrant decided to cook the beef in a closed pit and not directly over the fire, it stayed tender and then fat shrunk away. And so the tradition of a smoked beef brisket Texas barbecue began! The few Texas barbecue restaurants that start from scratch and roast the meat for several hours, the way it was intended to be cooked, can be hard to find these days. But Mike Anderson’s BBQ restaurant in the Southwestern Medical District of Dallas on Harry Hines Blvd. has been cooking it right for the last 30 years! The smell of cracklin' meat roasting on a fire, original barbecue sauces, and salt and pepper rubs attracts large lunch crowds every day of the work week because Mike Anderson’s is only open until 2:00pm Monday-Saturday. Make sure you get there early and find a seat at one of the many tables or outside in the covered Big Mike’s Deck. Whatever you order, just tell your stomach to get ready for a food awakening because barbecue never tasted so good.
Mike Anderson’s claims, and LYD also endorses, that this is a one-of-a-kind smoking fire pit. They opened their doors in the spring of 1981 under the ideals of following the “respectable” campsites of the Texas of yesteryear. In other words, Mike wanted to create an atmosphere where people could gather to eat a meal made with heart and the love of family along with expert and old fashioned cooking techniques. His recipes include smoked meats, hearty original side dishes, spicy and sweet home-brewed sauces, and delectable desserts. Mike’s has a large menu covering one of the walls with all sorts of delicious and unique selections to choose from the buffet-style line, and in typical barbecue fashion your meat choices are served to you first. Take a gander and choose your hot cooked protein: ham, turkey, chicken, pulled pork, pork ribs, beef, brisket, polish sausage, or hot links! Most meats are flamed-grilled and infused with a light, sweet zing, and all are as juicy and tender as can be. If you get the ribs, you can enjoy the original rubdown of spices handpicked and tested to perfection with soaked in flavors straight from the hickory smoked wood. And don’t forget to douse those fiery meats with BBQ sauces such as Mike Anderson’s original Backyard BBQ sauce, the Jalapeño sauce which is the original with a nice zesty kick to it, the Zazzo powder 14 blend seasoning sauce, and Mr. T’s habañero salsa. All sauces are individualized with the restaurant’s unique blends of spices and herbs, ready for a spicy party! After your meat is all sauced up, and you wipe the savory homemade gravy from your lips, just pile on the sides and fill ‘er up! Mike Anderson’s selection lets you go bold with trying new dishes or stay traditional. The Cheezy Cornbake is an unmatched scrumptious concoction of corn bread, cheese, and sour cream made with sweet golden corn, grilled onions, and poblano peppers permeating throughout. Cover that with a mound of melted cheddar cheese and you have a truly sensational side dish that could even eclipse your main meal! Mike Anderson’s is also equipped with the traditional Texas BBQ sides such as Old School BBQ Beans, Jalepeño Pinto Beans and Rice, Fried Okra, Green Beans Gone Right, Black-eyed Pea Salad, Cucumber and Onion Salad, Olivia’s Devilish Eggs, and Garlic Slaw. The BBQ Beans are brewed with a sweet and tangy special seasoning blended with brown sugar, molasses, onions, peppers, and immersed in Mikes Original sauce! The American staple of meat and potatoes can be complete at Mike Anderson’s with their many offerings of the beautiful spud. If the potato as a side is more your style, you can try Fried Potatoes dusted with Mike’s Zazzo powder, Garlic and Cheddar Smashed Potatoes, the traditional Southern Tater Salad with the skin still on, and Dill Tater Salad. But if you are a real potato lover, Mike’s truly does the Yukon Gold and Idaho Russet spud justice; a glamorous potato who shines as the main contender with meat or BBQ beans stuffed inside. This giant, football-sized Frankenstein brute is aptly named the Monster Baked Potato or Spudzilla with a ranch hands worth of BBQ meat stuffed inside. And Mike puts it, “This sucker will slow ya down a bit!” So after chowing down, rest your eyes for a second if you have to and complete your meal by grabbing dessert. Mike Anderson’s gives every customer a complimentary soft-serve vanilla ice cream cone. Finish your meal with Granny’s Peach Cobbler, Old Fashioned Chocolate Cake, Sunset Carrot Cake, Bourbon Pecan Pie, Cherry-Pineapple Cobbler, or a cup or cone of sweet vanilla ice cream, and really glitter up the drone of the work day!
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Dec 11, 2010
Jul 27, 2011 09:08 PM UTC
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