Every ticket purchaser should leave fat from the food and happy from the food and beer. If one did not waddle away 10 lbs. heavier while in an intense state of transcendent happiness combined with an overwhelming sense of contentment – you clearly screwed up somehow.
Photo by Cody Neathery.
Five of the 21 restaurants in attendance were from Dallas-Ft. Worth or the surrounding area, with all serving stellar cuts of brisket, ribs and sausage. The line-up included Dallas’ Pecan Lodge and Lockhart Smokehouse, Ft. Worth’s Cousin’s BBQ, McKinney’s Hutchin’s BBQ, and Stanley’s Famous Pit out of Tyler. Unfortunately several other local nominees didn’t attend but from previous year’s festivals – this was a strong showing and something for north Texas to celebrate.
As a man who often gets pulled into conversations relating to the best barbecue around, one would be surprised the amount of locals who still have not tried Pecan Lodge even though they have heard the buzz surrounding them. Most don’t even know its location. Let that sink in for a bit. We’re talking about the #2 joint in the world. Dallas, wake up. It’s located in your backyard. To the mayor of Dallas – wake up because you could potentially lose them. Asinine right!?
Imagine being the owner of a top ranked joint in Texas located roughly 30 miles north of Dallas but receiving not much more recognition than what was published from Texas Monthly back in May. Not a mere mention of congratulations from its hometown that was itself, listed as Money Magazine’s number 5 town in America as a ‘Best Place to Live.’ That being said, don’t you think their hometown would have a greater appreciation and respect for a national list?
Hello McKinney, Texas – have you met what is one of the best barbecue restaurants in Texas – or in the world? If not, Hutchin’s BBQ rests conveniently near your much publicized historic square which draws thousands of tourists annually. That seems to me that there is some missed opportunity in this equation or maybe someone in the tourism department has become complacent.
Dustin Blackwell - Hutchin's BBQ. Photo by Cody Neathery.
Arriving Saturday afternoon in Austin, the ultimate barbecue camp was constructed in the backyard-style parking lot where Pitmaster John Lewis churns out some of the most admirable protein from a food trailer known as La Barbecue. An abundance of fold out chairs, unwavering amount of beer and the congregation of new and old friends alike, you couldn’t ask for a better way to spend a Saturday.
Adding to the mystique of the soft smoke billowing out of the smokestacks and next door to La Barbecue, is a small single room store geared toward the religion of Santeria. Walking myself over with child-like curiosity or maybe spiritually guided by whiskey – there inside were shelves of religious statues, candles and bottles of magical potion. Ironically enough, some find barbecue to be a religious experience with hints of superstition and luck but the real magic begins at the hands of the pitmasters.
Hutchin's BBQ rib. Photo by Cody Neathery.
On Sunday, I had the privilege of attending the fourth annual Texas Monthly BBQ Fest as a guest of Hutchin’s BBQ. Tim Hutchin and long-time best friend, Dustin Blackwell, have turned this restaurant, established in 1978, into a barbecue mecca. The consistency they brought to the Fest bested some of the state’s more highly rated barbecue joints and it showed by the constant demand from the public.
You’re always going to have an understandably or baffling (however waiting three hours rubs you) long line for the usual suspects like Franklin Barbecue, Pecan Lodge, and Snow’s BBQ, but the line for Hutchin’s was one of the most unrivaled in length between all attendees.
Understandably or baffling long lines for Franklin and Snow's. Photo by Cody Neathery.
When pointed out, Hutchins and Blackwell both quit cutting for a brief moment, visually taking in the line which had formed in front of them. Even Tim’s father and restaurant namesake, Roy Hutchins, who initially started Roy’s Smokehouse in Princeton, was present to see this achievement. There was a realization of the work and determination that their family had put into this restaurant, even overcoming a recent fire in 2012 which Tim and Dustin both claimed to be one of the “darkest moments of our lives.”
While usually overshadowed by the local favorites of Pecan Lodge and Lockhart Smokehouse, it’s refreshing to see the little guy shine on such a monumental stage like the Texas Monthly BBQ Fest. With Tim Hutchins, the quality of his brisket and ribs were on the forefront of his mind as he carefully tried to pick the best cut for each customer. Not often does one witness this consideration and humble gratitude.
Tim Hutchins - Hutchin's BBQ. Photo by Cody Neathery.
Sure Blackwell may have torn a chunk of flesh from his leg on the side of a trailer thus resulting in a gaping wound that John Lewis wanted to seal with hot coal while I readily stood by with a bottle of moonshine ready to flush out any bacteria. Of course the night was elevated with the arrival of the Stanley's Famous Pit crew when shots were appearing left and right which may have had something to do with us temporarily having no clue where we were early Sunday morning. As expected the next day was a grind, but experiences such as these make stories worth telling.
In hindsight, all the superstitions and luck charms could be tossed to the side. Mostly all it takes are years of preparation to meet one opportunity. And it all begins at the hands of a pitmaster.
It is awesome for us north Texans to have one of the state's best BBQ joints in McKinney.
ReplyDeleteHutchins easily rivals the BBQ created in central Texas, it's great! Thank you woodsmokemeat
for reminding us and making some aware of Hutchin's presence.