How good was it? Well, Chef Rukes’ combo banana pudding and cream brulee was so good, two grown men at our table (whose names will go unmentioned) wheedled the staff into sending them home with a second helping. Peach bread pudding made with donuts, and an incredibly yummy Banana Cream Brulee. “No way,” we replied, already stuffed to the gills. “Save room for dessert,” Chef Rukes said. Way too much food, but it seemed impossible to stop since everything we tried was so good. Their shrimp and grits were also delicious. Other meats sampled were smoked turkey and a delightful twist on a BLT: house smoked pork belly, fried green tomato, greens and BBQ crema. They feature the best cuts of USDA Prime Brisket, smoked to perfection by Pitmaster Bryan Shanahan. While 3 Stacks is surprisingly upscale for a smokehouse, the meat’s still the primary reason to be there.
3 STACKS BARBECUE MAC
His white cheddar mac ‘n cheese, roasted garlic mashed potatoes, fried green tomatoes, jalapeno cheddar corn dogs, and grilled veggies were gourmet quality. The side dishes prepared by Executive Chef Pete Rukes were deliciously different from the usual sides served at BBQ joints. While I’m not quite the smoked meat lover he is, I was quickly won over by the exceptional food at 3 Stacks. My husband, who never passes up a chance to chow down on authentic Texas-style BBQ, was eager to go with me to try the food at 3 Stacks Smoke & Tap House in Frisco.
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