Hutchins BBQ Heads to New York City

Hutchins BBQ
Hutchins BBQ

Award-winning Hutchins BBQ owners and Pitmasters Tim Hutchins and Dustin Blackwell are heading to NYC where they have been invited to cook a James Beard Dinner Menu.  Lucky locals invited to preview the menu at Hutchins’ Frisco location last week applauded the sizzling Texas BBQ. Those James Beard Foundation patrons are in for a real treat June 8!

Appetizers featured Texas Twinkies (marbled brisket and cream cheese stuffed jalapeno peppers with thick-cut bacon and sweet barbecue glaze), two sausage varieties (beef/pork sausages and pork sausages with Jalapenos and cheese), and pulled pork sandwiches with vinegar pork sauce.

For the plated dinner, Hutchins’ signature USDA prime beef slow-cooked brisket with potato salad was followed by slow-smoked St. Louis style spareribs with Hutchins bacon macaroni and cheese.  Then guests enjoyed turkey breast with Au Jus-butter sauce and burnt end pinto beans followed by brisket burnt ends with chile cornbread. For dessert, Hutchins’ Family Peach Cobbler was served for anyone who still had room for more.

Hutchins uses fine pecan wood flavored by an eternal flame in cooking their BBQ.  Optimum flavor is assured by around-the-clock maintenance of burning coals.  All the meat served at the preview dinner was juicy, flavorful, and so tender it could be easily cut with a fork.

James Beard nominee The Cedars Social in Dallas curated cocktails for the dinner with Treaty Oak Distillery spirits.  Texas beer and wines were also served with the dinner.  The cocktail hour started with a bourbon Mint Julip, followed by Texas beers and ales.  Both white and red wines were also served with the dinner.

Hutchins BBQ is a family-owned establishment with locations in McKinney and Frisco.  Founder Roy Hutchins worked for King’s Barbecue in McKinney before starting his own place, Roy’s Smokehouse, in 1978.  Originally a small spot connected to his home, rapid demand called for a move to a larger location in McKinney in 1991. After 15 years, Roy Hutchins retired, turning  the business over to son Tim and GM Dustin Blackwell. Dustin heads day-to-day operations and Tim leads the kitchen as Pitmaster.

When a fire closed the McKinney restaurant for six months in 2012, Tim and Dustin worked to increase the quality of ingredients.  They changed a few recipes while insisting upon the highest grade of brisket from suppliers.  Their work paid off when Hutchins BBQ was named as one of the “50 Best BBQ Joints in Texas by Texas Monthly.  In 2014, they were named Best BBQ Joint in DFW by a Dallas Morning News readers poll.

Hutchins BBQ at 1301 N Tennessee Street in McKinney, 972-548-2629, offers a full dining experience with outdoor seating, private event rooms and a catering option.  They are open Sunday-Thursday from 11 a.m. till 9 p.m.., and Friday-Saturday from 11 a.m. to 9:30 p.m.

The Frisco location at 9225 Preston Road, 972-540-1920, is open Sunday-Thursday from 11 a.m.-3 p.m.; and Friday-Saturday 11 a.m.-3 p.m.; 5 p.m.-9 p.m.  Hutchins BBQ in Frisco focuses primarily on catering, offering delivery and full catering services for in-house groups up to 200 people or an unlimited number at other locations.