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Posted
16 minutes ago, Vegas64 said:

What happened? Did they just give up? Burn out? It’s an odd thing to hear about a Pit master or bbq joint losing its fastball and getting washed out in less than a generation (in this case about a decade). Seems like there’s gotta be obvious or attributable reasons.

Justin Fourton still owns it but not sure how involved he is day to day.  Seems like he’s more focused on his podcast.

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Posted
15 hours ago, LCHorn said:

I feel like someone upthread had Louie Mueller recently and said it was bad-we went yesterday for the first time in a few years and it was A++, particularly the lean brisket.  

Also, only two people in front of us in line.  

I said that last November.  Then I went more recently and recanted, although I did not order the brisket this time around and just went beef rib to share.  When I went in November, the brisket had zero bark, no flavor, and wasn't particularly well-rendered.  Sounds like it was just a particularly off-day.

Posted
5 minutes ago, dcbc said:

I said that last November.  Then I went more recently and recanted, although I did not order the brisket this time around and just went beef rib to share.  When I went in November, the brisket had zero bark, no flavor, and wasn't particularly well-rendered.  Sounds like it was just a particularly off-day.

Stopped by there about a month and half ago on my way back home and it tasted like I was eating pepper beef jerky 

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Posted
3 hours ago, dcbc said:

I said that last November.  Then I went more recently and recanted, although I did not order the brisket this time around and just went beef rib to share.  When I went in November, the brisket had zero bark, no flavor, and wasn't particularly well-rendered.  Sounds like it was just a particularly off-day.

FWIW, Wayne was there Saturday, so if it was bad then there’s no one else to blame.  
 

I’ve had somewhat inconsistent BBQ pretty much everywhere beside Franklin.  

Posted
4 minutes ago, LCHorn said:

FWIW, Wayne was there Saturday, so if it was bad then there’s no one else to blame.  
 

I’ve had somewhat inconsistent BBQ pretty much everywhere beside Franklin.  

I saw him there on my more recent trip when the meal was better.  I don't recall seeing him the previous visit.  I don't give it too much of a thought these days.

Posted
2017 was the last time Pecan Lodge was a serious player in the BBQ world. I don't think they made the TM top 50 that year but I remember Daniel saying if the list was based on beef ribs they'd be in the top 10 (I agree with that). Last time I was there was 2021 and it was Dickey's quality. Haven't been back since.
 
What happened? Did they just give up? Burn out? It’s an odd thing to hear about a Pit master or bbq joint losing its fastball and getting washed out in less than a generation (in this case about a decade). Seems like there’s gotta be obvious or attributable reasons.
 
Justin Fourton still owns it but not sure how involved he is day to day.  Seems like he’s more focused on his podcast.
I haven't been to Pecan Lodge since Terry Black's opened down the street right before COVID. PL used to be great. Justin and his wife are not very involved any longer, I don't think. If I went back now, I think I'd get the fried chicken, which WAS spectacular. Oh, and the BBQ sauce for the pulled pork was absolutely divine.
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Posted

Roy Hutchins Bbq, Trophy Club. Beef rib, pork ribs, jalapeño cheddar sausage, pork belly burnt ends.  The beef rib was $37 half lb so that was $110.  Boss got one insisted I get one.  I also took home three huge Twinkies which were great. The beef rib was awesomeness, but so rich my Ozempicized belly could only eat a bit.  The burnt ends were great, sausage killer.  Ribs were ok but I want them trimmed St Louis style or baby backs. 

IMG_1866.jpeg

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Posted (edited)
2 hours ago, TankedBevo said:

$37 a half pound? Sweet Christ 

Their menu online lists it at $35.99 per lb.  My guess is that that rib must be a couple two-tree lbs?

 

https://www.royhutchinsbbq.com/menu

 

If they truly are charging $74 per lb for beef ribs, it renders the Chris Rock joke no longer funny.

Edited by dcbc
Posted

Beef rib is big sexy, but for both taste and value- I prefer brisket.

Maybe unpopular opinion, but I used to get beef ribs as a big treat or indulgence for self-reward; and I'd get halfway through it wishing I had gotten brisket instead.

Posted
On 8/11/2025 at 11:15 AM, LCHorn said:

FWIW, Wayne was there Saturday, so if it was bad then there’s no one else to blame.  
 

I’ve had somewhat inconsistent BBQ pretty much everywhere beside Franklin.  

That’s what makes Franklin so great. He rarely if ever has off day of cue. Burnt bean so far has been on that level. 

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Posted
3 hours ago, Iceman said:

Beef rib is big sexy, but for both taste and value- I prefer brisket.

Maybe unpopular opinion, but I used to get beef ribs as a big treat or indulgence for self-reward; and I'd get halfway through it wishing I had gotten brisket instead.

I get the beef rib when there are 4 or more of us sharing the tray of cue.  Then we just slice it into pieces, so everyone gets a nice taste.  Because yeah, it's so damned rich.

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Posted
On 8/13/2025 at 1:35 PM, Texzilla58 said:

Roy Hutchins Bbq, Trophy Club. Beef rib, pork ribs, jalapeño cheddar sausage, pork belly burnt ends.  The beef rib was $37 half lb so that was $110.  Boss got one insisted I get one.  I also took home three huge Twinkies which were great. The beef rib was awesomeness, but so rich my Ozempicized belly could only eat a bit.  The burnt ends were great, sausage killer.  Ribs were ok but I want them trimmed St Louis style or baby backs. 

IMG_1866.jpeg

 

Sounds like your experience was polar opposite from mine.  Ate there for lunch last week and that was a mistake.  Sides were pretty good but sausage was really greasy and the brisket had no flavor - none.  Way overpriced.

I should have known better as it's located in a fairly nice (for a BBQ place) updated, 2-story building  - those facades are usually (not always) done to cover up for mediocrity. 

They also offer "free" desserts from an ice cream machine and banana pudding...another red flag.

Posted
On 8/10/2025 at 6:59 PM, Vegas64 said:

What happened? Did they just give up? Burn out? It’s an odd thing to hear about a Pit master or bbq joint losing its fastball and getting washed out in less than a generation (in this case about a decade). Seems like there’s gotta be obvious or attributable reasons.

They like tripled their pit capacity from the farmers market and never fully figured out new pits.

Rumor is they had a lease that basically didn't allow them to sell out and had to be open/serve beyond normal bbq spot hours.

Add in they were at the front end of the bbq boom and didn't do well hiring people

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Posted
On 8/11/2025 at 8:07 AM, dcbc said:

I said that last November.  Then I went more recently and recanted, although I did not order the brisket this time around and just went beef rib to share.  When I went in November, the brisket had zero bark, no flavor, and wasn't particularly well-rendered.  Sounds like it was just a particularly off-day.

I've never had a good experience there, ever.

Realize what it is but it consistently has the worst cutters doing the worst job of any "top" joint in the state.

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Posted
7 hours ago, Jerry Callo said:

Beef ribs are about the easiest think to smoke.  I don't remember the last time I ordered one at a barbecue joint.

Owners love them. Nice margins, can't screw them up and no shrinkage when it comes to bones 👀

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Posted
2 minutes ago, NoName said:

I've never had a good experience there, ever.

Realize what it is but it consistently has the worst cutters doing the worst job of any "top" joint in the state.

Like I said, I recanted.  But as someone mentioned above, consistency (and excellence) are kings in 2025.  A mediocre meal at any known joint in Texas 12 years ago would have been on par with amazing. 

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Posted (edited)
4 minutes ago, NoName said:

Owners love them. Nice margins, can't screw them up and no shrinkage when it comes to bones 👀

It's like that summer camp movie.  The bones didn't get bigger.  The meat got smaller.

 

/I saw that movie on Great Value Cinemax.  I didn't notice any ribs.

Edited by dcbc
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Posted
8 hours ago, Jerry Callo said:

Beef ribs are about the easiest think to smoke.  I don't remember the last time I ordered one at a barbecue joint.

 

every time im not paying 

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