Pecan Lodge

5 Stars

www.pecanlodge.com

With Pecan Lodge, coming off a tie for #2 in the Texas Monthly top 50 list, I had the pleasure of entertaining a guest from Austin who wanted to try some of the D/FW 7 from said list. Matt, is an amateur BBQ lover, having tried some I have not and vice versa. Resembling Daniel Vaughn ever so slightly but less of a Far Side cartoon, he drove up to Dallas on a Thursday morning and we met at Shed #2 in the Farmer's Market. A blind man date with only thing in mind...meat.

I had previously tried Pecan Lodge earlier in the year and would've given it a 3 star rating based on that experience. I asked for fatty brisket but was given lean. It was a bit dry although had one of the better smoked flavors I've tried out of other briskets. The ribs were so-so as I had just experienced some stellar ribs at other local and Austin joints. Some clown in front of me ordered a massive platter eliminating all sausage and depriving me of a handmade link that day. Needless to say...so much for the hype.

With Matt making the trek from Austin, I decided it was time to give Justin Fourton's spell another shot at hypnotizing me as many others have been. We ordered a three meat plate with a mix of fatty and lean brisket, one rib and one handmade link. The okra was of course ordered as this side was a highlight from my first visit. When Matt goes to work, he has pen and pad ready and a scale to measure meat to ensure he doesn't over indulge at each place. I'm quite the opposite of this preparation as I rely on pictures I take to jog my memory. I also like being a member of the clean plate club, leaving no meat behind.

Starting with the sausage, I found this particularly fresh and was pleased that it was handmade rather than ordered elsewhere. I do wish other Dallas BBQ institutes would put the time in for something that Austin, Central Texas and the Hill Country have mastered. We're still learning up in North Texas. The casing was thin and the pork had a fine grind that came apart easily upon eating. There were visible flakes of pepper and with a hue of red to the pork link with mild spice. Next was the brisket. It was exactly what I hoped it would be. The texture was among the best I've experienced. The visual was sexy from the marbling while the juicy fat provided a buttery effect upon mouth entrance. The Mesquite wood gave it a very pronounced smoke flavor with a tart after taste from the Mesquite. I'm not the biggest fan of Mesquite but now I realize why everyone falls head over heels in love with this brisket. The bark was stellar with neither the pepper or salt from the rub over powering one another. The rib was next and on this stop, it erased my previous feelings toward these meat lollipops. This time the heavy pepper was well-balanced with the semi-sweet glaze on the surface. Again the flavors married well without the either rub nor glaze fighting for dibs on your taste buds. The pork came off from the bone with a clean removal that I applaud.

Compared to my first visit, I can finally say that I understand why Pecan Lodge has many loyalists and tied for #2. The okra was still amazing and I would recommend using the tangy sauce as it's kiddie pool. Matt and I left that day with me not giving a damn about using a scale because I wanted to cherish this moment and commit gluttony. It will be interesting to monitor the friendly competition between Pecan Lodge and Lockhart Smokehouse as Dallas' top Q joint. What's even more exciting...there are others not far behind.