Mad About BBQ, Jack
A family-owned and operated restaurant in Cloudcroft, New Mexico, serving mouth-watering Central Texas-style barbecue cooked low and slow over hickory and applewood in a custom-built smoker
Since its inception in 2015, Mad Jack's BBQ haven has become a beacon for fans of smoked meats and curious travelers driven by the stories of its legendary brisket, the allure of its high-altitude cooking, and the promise of an experience that transcends the ordinary.
Cloudcroft is not just a backdrop for Mad Jack's but an integral part of its identity. The cool mountain air and the towering ponderosa pines offer a respite from the arid expanses of New Mexico, setting the stage for a culinary adventure that is both rustic and refined. The journey to Mad Jack's is as much about the barbecue as it is about the communion with nature's serene beauty.
The ethos of Mad Jack's Mountaintop Barbecue is rooted in the tradition of Texas-style barbecue, an art form that demands patience, precision, and a profound respect for the craft. Jack Blankenship, the pitmaster behind Mad Jack's, brings years of experience in the restaurant industry, honed across various states but most notably in Texas and New Mexico. His approach to barbecue is a testament to the philosophy of 'low and slow,' a method that allows the meat to imbibe the subtle flavors of smoke over extended periods, resulting in textures and tastes that are deep, complex, and immensely satisfying.
Address: 105 James Canyon Highway, Cloudcroft, NM 88317
Phone Number: +1 575-682-7577
Website: www.madjacksbbq.com
The menu at Mad Jack's is a homage to barbecue essentials, with brisket taking center stage. The brisket is prepared with a simplicity that belies the complexity of its flavors—seasoned with nothing but salt and pepper, yet offering a symphony of tastes that speak to the quality of the meat and the precision of the smoking process. The smoke ring, a hallmark of well-smoked meat, is prominent, encircling the tender flesh with a deep, reddish hue that promises flavor in every bite. The crust, or 'bark,' is a dark, caramelized layer that adds texture and a sweet counterpoint to the savory interior.
But Mad Jack's is not just about the brisket. The menu offers a variety of meats that cater to a broad palate, including beef ribs that are both massive in size and flavor, pork ribs that strike a perfect balance between tender and chewy, and sausages that are juicy and flavorful. The 'Chile the Kid' sandwich, a playful nod to New Mexico's love affair with green chile, combines finely chopped brisket with the state's signature Hatch green chiles, creating a dish that is uniquely Mad Jack's and uniquely New Mexican.
One cannot talk about Mad Jack's without mentioning the ordering system, which is as straightforward as customer-friendly. Patrons can order meats by slice or weight, allowing for a personalized barbecue experience ranging from a modest meal to a carnivorous feast. This flexibility, coupled with the communal atmosphere of the dining area, reinforces the sense of Mad Jack's as a gathering and celebration place.
Beyond the food, what sets Mad Jack's apart is the sense of community and dedication that Jack and his wife, Brandy Blankenship, have fostered. Brandy, who manages the day-to-day operations and oversees the front-of-house staff, is a constant presence at the restaurant, ensuring every guest feels welcomed and valued. This commitment to hospitality, combined with the exceptional quality of the food, has led to Mad Jack's becoming a destination for locals and travelers from across the country.
Mad Jack's Mountaintop Barbecue's acclaim has not gone unnoticed by the culinary world. It has been featured in esteemed publications, including Texas Monthly, where it was praised for bringing Texas-style brisket to the heart of New Mexico. Such recognition is a testament to the skill of the pitmasters and the quality of the barbecue but also to the unique charm of Mad Jack's, which, despite its accolades, remains a place of unpretentious delight in the craft of barbecue.
The popularity of Mad Jack's means that, particularly on weekends, customers might find themselves in line for a considerable time before being able to order. Yet, this wait is part of the experience, a time to anticipate the culinary joys that lie ahead and to enjoy the camaraderie that seems to spontaneously arise among those who share a love for good food.