530 - 676 - 4040

Back Forty in Shingle Springs is closed Monday - Wednesday this week. Be safe!!



          

TEX THE WAY IT WAS MEANT TO BE

Authentic, Texas BBQ with a simple concept: Use fresh ingredients, authentic Texas
recipes and treat our guests with good old-fashioned southern hospitality.


HOURS

Closed on Mondays
Tuesday & Thursday 11:00AM-8:30PM
Friday & Saturday 11:00AM-9:00PM
Sunday 11:00AM-8:30PM

CONTACT

(530) 676-4040
backfortyss@att.net


FEATURED ITEMS

Appetizers

Enjoy our starter selection of Texas Skins, Sweet Potato Bullseyes, Hot and Spicy Onion Rings, Cheese Nachos, and our Texas Toothpicks.

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BBQ Wrap

Rice and chili with choice of meat.

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Pulled Pork Sandwich

Cole slaw served on the side upon request.

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Pork Ribs and Chicken

All Meals Include 2 Fresh Made Fixins plus choice of Cornbread with Honey-butter, Banana Bread, or a Fresh Baked Mini-Loaf. Hot BBQ sauce or Mustard BBQ sauce available upon request.

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Salads

All Salads include your choice of Bread

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Desserts

Banana Puddin’, Apple Crumble, Bread Puddin’, Berry Cobbler, Fresh-Baked Pie, and Ice Cream.


LOCATION

Back Forty Shingle Springs

ADDRESS

3977 Durock Rd,
Shingle Springs, CA 95682
(530) 676-4040


CATERING

BBQ is what we do!

Serving you and your guests quality barbeque is our highest priority. You will taste the difference. Cater your next event with award-winning, mouth-watering Texas BBQ. Give us a call and find out what “Catered To” really means.

 

Call (530) 676-4040 to request a quote.


ABOUT US

It All Began in a Poker Game.

In the mid-1960’s, Michael Schroeder was in Austin, Texas, engaged in his favorite pastime. Another player, short on cash but long on nerve, covered Schroeder’s bet by offering “half my restaurant.” Schroeder’s three 3’s beat a pair of queens. It was time to pay up, the owner of the barbecue restaurant insisted that he meant “half the space,” not a “half interest.” Schroeder’s “half” was an empty room in the back.

Angered by the sleazy tactic, Schroeder collected his grandmother’s barbecue recipes and set up a restaurant-within-a-restaurant.

Customers knew of the shared-space arrangement. And, although his seating space was limited to 40 people, his barbecue was so superior that customers were soon asking specifically to be seated in the back forty. Business in the front section dwindled; Schroeder bought out the owner and turned it into a legendary barbecue chain.


Good BBQ Takes Patience