Regardless of which location you go to (Frisco or McKinney), trying to get a table at this smoked meat mecca usually involves a little patience, especially if you come around mealtime. Which is no... Read More
Regardless of which location you go to (Frisco or McKinney), trying to get a table at this smoked meat mecca usually involves a little patience, especially if you come around mealtime. Which is no surprise, really: the place has won awards out the kazoo, including being named one of the state's, no scratch that– one of the world's 50 Best BBQ Joints by the barbecue cognoscenti at Texas Monthly. Not only that, pitmaster- co-owners, Tim Hutchins and Dustin Blackwell, also scored an invitation to cook up their 'cue at the prestigious James Beard House in New York City. As for that BBQ? You can't go wrong with any of the choices: slow-smoked St. Louis–style spareribs, smoked chicken, pulled pork, sausages and the like. But it's the brisket that has folks coming from far and wide. Is it the prime meat they use? The way they cut it? Or the fact that it's been cooked eighteen hours over an oak and pecan wood fire? Doesn't matter, whatever the secret is, all that's important is that it's some seriously crave-worthy meat. Speaking of brisket, don't miss the Texas Twinkies. They're basically fancy jalapeño poppers stuffed with marbled brisket and cream cheese and covered in a sweet barbecue glaze. Fair warning, though: don't be surprised if you find yourself falling into a substantial food coma for the remainder of the day.