In the late 1800s, thousands of Texans struck it rich when they tapped into veins of thick, dark, tangy barbecue sauce. Today's Groupon gives you the chance to taste this natural bounty while it's still hot from the earth. For $10, you get $20 worth of smoky, blow-you-out-of-your-boots barbecue and drinks from Mike Anderson's BBQ. This deal is good for dine-in only at Mike's location off I-35E's sauce shoot.
Jovial camaraderie comes naturally given Mike's cafeteria-style community seating that includes a heated and covered deck, where being pelted by a carelessly discarded cafeteria-style rib bone is considered a sign of being in good company. Sauceslingers and slawtrappers tear into dinner plates of ribs, pulled pork, and ham with Texas toast ($12), while fearless frontier-of-flavorsmen restore themselves with the savory spirit of a brisket-stuffed Spudzilla baked potato with cheddar and bacon ($11). Hardened sausage-makers with sauce-stained hands and beards reeking of hickory gamble away their fortunes for sides of garlic coleslaw or barbecue baked beans thick with molasses, onions, and hot links ($2.50 each). Drinks include the usual sweet tea ($1.50) and a steam-powered, barbecue-sauce-dispensing soda machine. Hand-whittled desserts such as peach cobbler ($2.50), two-layer carrot cake ($3), and barbecue Frito pie ($9) keep the peace.
Though he was born without the immediate ability to speak, Mike Anderson has persevered and flourished, pinning men, women, children, and domesticated animals to their chairs with the toothsome weight of his barbecue for more than 25 years. Measured in meat, that's more than 10,000,000 pound-years of service.
Travel site 10Best ranks Mike Anderson's BBQ as one of the Top Five Barbecue Joints in all of Dallas. The bloggers are wild for it, too; Andy Ivey of Metroplex BBQ gives it four stars, while BBQ Snob of Full Custom Gospel BBQ gives it a solid three. Eighty-three percent of Urbanspooners also recommend it.
Mike Anderson's BBQ
Ever since opening in 1981, Mike Anderson has personally cut each piece of hickory-smoked meat plated in his restaurant. His cooks mix rubs from scratch to create a top-secret barbecue-sauce recipe from all-natural ingredients, earning a Best Barbecue nod from the Dallas Observer in 2010. The restaurant serves its menu cafeteria style; plates in hand, diners can sniff out such hearty meats as hand-pulled pork, spicy sausage links, and succulent brisket that spends the night being tenderized by Golden Gloves competitors. Homespun sides, freshly baked desserts, and a condiment bar full of pickles, peppers, and edible bibs help accessorize meals. In addition to the booth-filled dining room, the restaurant supplies a heated and covered seating area aptly named Mike's Big Deck.