Big Daddy’s Roadhouse BBQ

1000 Texas Hwy 78
Lavon, TX 75166

Phone: 972-843-5200
Hours: Daily 10:30-€“9

Method wood

TMBBQ Rating: 2.5

More Reviews

May 21, 2008

Big Daddy’s prides itself on being biker-friendly, but it’s really just friendly. The first time we visited (anonymously, of course) the server insisted on putting extra meat on our plates so that our party could try a bit of everything. We came away with a profound respect for the moist, tender brisket and fell in love with the hot links. Neither required a dab of the sweet-and-spicy sauce, but we would have been foolish to…


December 10, 2010

I was in the neighborhood, which doesn’t happen often when speaking of Lavon, Texas, and I was hoping for the best since my visit to the much heralded Big Daddy’s just two years ago left much to be desired. Both fatty and lean brisket are listed on the menu, so I felt confident that an order of the fatty stuff would bring me some BBQ joy on this day. Samples of their weak commercial sausage and what I think were Smokey Denmark’s hot links convinced me to venture away from the tube steaks, so I rounded out the three meat plate with pulled pork and ribs.

Two potato salads are available. Both are mashed, but I found a mixture of the two worked best since the mustard version was too acidic and full of pickle flavor while the mayo version just tasted like mashed potatoes with too much mayo. A mish-mash of dry and moist meat, neither with much smokiness, was thrown together in my pile of pulled pork. The meat was too salty and contained too much unrendered fat. Ribs were the best item. They also needed a bit more smoke, but the meat was moist, tender and provided just enough give as it came off the bone. Brisket was just plain bad. The fatty slices were very much undercooked and contained so much unrendered that the slices were chewy. The meat didn’t stay in my mouth long enough to pick up much of anything else. Luckily there was a good slice of buttered Texas toast. I piled some pork, sauce, pickles, and onions on it for a filling end to the meal. It’s too bad it took so much work to make it good.

(This review originally appeared on Full Custom Gospel BBQ.)



    Daniel: Thanks for saving me the trip, was thinking of getting over there for a while but had my doubts, think I’ll pass now. So much BBQ, so little time……..

    Ken says:

    I have noticed several of your reviews mention MASHED “potato salad”. Out of curiosity is that the typical serving style in Texas??? Here in the upper Midwest potato salad is always made with PIECES of potato in either a mustard or mayo dressing.

    ian says:


    It really depends on the place. Some are mashed/creamy, others are chunky.

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