Monday, July 21, 2014
PLACERVILLE, CALIFORNIA
99 CENTS

Time out: The art of the Q in Shingle Springs

Back 40

SHELLY AND JERRY Cobb, owners of Back Forty Texas BBQ in Shingle Springs are dedicated to serving quality barbecue. Democrat photo by Pat Dollins

By
From page B3 | January 11, 2013 |

Restaurant: Back Forty Texas BBQ

Address: 3977 Durock Road in Shingle Springs

Phone: 530-676-4040

 

“Our concept is simple: Use only the freshest, finest ingredients, use only authentic Texas recipes and treat our guests with good old-fashioned southern hospitality.” — Back Forty Texas BBQ menu

I don’t know the particulars about all of the prep work and TLC that makes decent barbecue into authentic, great barbecue, but I do know one thing: when it comes to a pulled pork sandwich I know what I like.

Confusingly for the non-pro, Texas has four main regional styles of barbecue, all with different flavors, different cooking methods, different ingredients and different cultural origins, so to pinpoint what’s the best may well prove to be an exercise in futility. Especially for me, who has sampled some excellent “Q” in Knoxville, Tenn., but is only mildly familiar with the Texas version.

The décor of Back Forty Texas BBQ is certainly no frills but that’s not important. Nobody goes to a barbeque joint for the décor and they go to a barbecue joint for the food.

The aroma that hit me as I entered Back Forty made me drool with anticipation.

Of course I had to order the pulled pork. One of my lunch companions ordered the pork ribs (half order — more than enough for one) and the other ordered the chicken.

I asked our server as she brought us our dishes about the preparation and the smoking process. She said, “My dad comes in every morning at 3 a.m. to smoke and prepare our meats. He’s real dedicated to quality and authenticity, so … enjoy.”

We dug into our meals like feral cats at a catnip convention.

The ribs were fall-off-the-bone tender, the chicken was juicy and my pulled pork was flavorful, plentiful and downright delicious.

One of the highlights of the rib meal was the homemade banana bread. Warm and full of home-made goodness, a real home-run and a perfect complement to the meal.

The place has testimonials from fanatical locals and visitors alike. Here’s an excerpt from one of those out-of-towners:

“Coming from a ToughMudder in Diablo Canyon (Patterson) on my way back to Tahoe, I was wiped-out tired and still felt dusty/crusty despite the post-run hosing-off. I was also hungry and craving meat. At first I was looking for a Subway, but noticed ‘Back Forty Texas BBQ’ on the map as I approached Placerville … I love Texas barbecue. Managed to shift lanes quick enough to make the exit. I’m bringing my whole family here next time we’re on our way thru.”

So do yourself a favor. Put down the spatula and head on over to Back Forty and let the pros do the cookin’.

Back Forty Texas BBQ is located at 3977 Durock Road in Shingle Springs. The phone number is 530-676-4040 (of course).

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Earle Camembert

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