Be A Little Piggy At North Main Barbecue

nmb1by Steven Doyle

In the land of buffets we tend to stay clear, but there is one super hot spot you will wish to sample everything – and in abundance.  BBQ can be difficult to monitor unless you have a steady stream of guests filing through, often waiting for the next slice of brisket to fall of onto the line, or a rack of ribs to be hacked into submission. North Main Barbecue stays very busy and for good reason, they have decent BBQ.


What started by Hubert Green and family in 1981 as a garage selling a little BBQ on the side grew into a full scale buffet-style restaurant offering beef brisket (chopped or sliced), sausage, pork shoulder, and pork ribs, and chicken. All you care to devour for $17, which in today’s market is quite the bargain.

The brisket can differ, as at any restaurant serving smoked meats, but the stalwart are the ribs.  The ribs have won national awards and continue to draw attention as herds of guests file in three days a week, Friday through Sunday when the restaurant is open, and clear the house out of what they do best.



The smoked chicken is always moist and tender with a good amount of smokiness, and the sausage is quite excellent as well.

We suggest when you have a hunger that only a pile of meat can cure that you check out North Main BBQ at their original digs in Euless.

North Main Barbecue | 406 North Main, Euless | 817.267.8101

1 Comment

Filed under Crave, Steven Doyle

One response to “Be A Little Piggy At North Main Barbecue

  1. Lee Birnbaum

    I agree – “decent” BBQ.

    We used to frequent North main a lot in years past, though the only open weekends and distance from my plano home made it difficult.
    I would say the most note worthy meat at North Main is the pork ribs.

    These days, I mainly go to Hutchins in McKinney to satisfy my all-u-can-eat BBQ and catfish “fetish”. While all meats are good, they possibly have the best brisket in DFW.

    Some other not so well known AYCE BBQ places: ‘Love and War in Texas’ (at least the plano location) has smoked beef ribs on Sundays.

    The next one I want to throw out will likely make anyone reading this loose all respect and credibility for me… and all I can say is go try and see for yoru self. So here goes. And again, this is NOT a joke.
    Golden Corral in Garland (centerville and 635).
    Again, I am being serious.

    ONLY this location, and NOT any other golden coral.
    This location invested in a genuine smoker. and now smokes their chicken and pork ribs nightly, and on occasion, even makes brisket.
    I spoke with the management, and when they actually do do brisket, they smoke it for approximately a respectable 14-16 hours.

    The pork ribs nightly are actually fr better than the average Texas BBQ, and I would venture to say possible int he top 20%. Most of the time they are fall off the bone tender and possibly the smokiest tasting rib meat I’ve had.
    Infact, they are so good that I’ve made a habit of stooping by when ever int he area in the evening and getting a bunch of ribs to go for just $5.49/lb. You can’t beat that ! Or go for the early bird end of lunch/start of dinner just before 4PM and get the AYCE for just $8.99.

    I know, you still think I’m crazy for throwing out the name of what is thought of as a junky generic buffet. All I can say is travel to garland one evening and try for yourself !

    But back to North Main… this article has made me want to travel out that way and try them again !
    If you live in that part of town… I do recommend N. Main.

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