Friday, August 20, 2010

Hutchins BBQ


MCKINNEY: Hutchins BBQ
1301 N Tennessee St
.
Mckinney, TX 75069
972-548-2629

Open M-Sat 11-9, Sun 11-8

www.hutchinsbbq.net/


Update: This joint has recovered from their fire and are now open for business.

2010: Being able to see your meat being chopped, sliced and portioned can really improve your meal if you know what to ask for. After ordering up a three-meat combo of ribs, sausage and sliced brisket at Hutchins, I noticed the knife man grabbing for a dried out hunk of lean brisket from the flat. I kindly asked for some fatty brisket instead that is normally reserved for portions of chopped beef.



The resulting fatty brisket had a silky texture with perfectly rendered fat throughout the cut. The meat was more chunked than sliced because it had already begun to fall apart. Heavily seasoned with salt, the bites with some of the well formed crust packed a powerful flavor punch, but I could have used a good dose of smoke that was missing. Ribs were on the verge of being overcooked, but were definitely mot mushy. Again, they were well seasoned and needed a bit more smoke, but the texture was luxuriously moist with plenty of good melty fat running through. The sausage was average with a little kick, but had good moisture without being overly fatty.

A side of sweet broccoli salad was a nice change of pace from the BBQ standards, and the green beans had great pork flavor from the bits of bacon mixed in. Skip the free desserts which they couldn't with good conscience charge any amount for. Otherwise, be sure to pay attention when ordering. Why bother with the dry stuff they want to serve you when the good moist meat s right next to it?

Rating ***
Hutchins BBQ and Grill on Urbanspoon

7 comments:

Anonymous said...

Doesn't Randy White have a stake in Hutchins?

Anonymous said...

Tried the Q today, this place won't get any recommeations by me. Ribs were overlcooked as was the hot links and brisket. Not much smOke flavor in the meat. If you can eat $14 worth of Bananna Pudding, and tea...THIS PLACE IS FOR YOU!

Anonymous said...

As of right now, this places is closed due to a fire.

Anonymous said...

They are reopening the week of Nov. 5.

Anonymous said...

I've been to this place many times, and its always amazing. I'm not sure what they're doing now but it's getting even better. Since they reopened from the fire they are in a level all to themselves, better than than lockharts, pecan lodge, for that matter any BBQ in Dallas

teriod said...

You can watch what the meat carvers are cutting, and if it looks dry, ask for another slab of ribs or brisket. They will set you up. You may have to wait for a new one but it will be worth it! Hutchins does a great job of making sure you get what you want. Newsflash from a little birdie: Hutchins is on the list of Top 50 best BBQ joints in TEXAS by Texas Monthly which they compile every 5 years. They deserve it

KB said...

They are good and are deserved top-50, but nowhere near as good overall as Pecan Lodge and Lockhart. The fatty was excellent and throughly enjoyed the ribs but everything else was very pedestrian.

Also, teriod, please tell the author of this blog more about the TM top 50, I doubt he has ever heard of it.

DISCLAIMER:

Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.

-THE PROPHETS OF SMOKED MEAT