In return for being first in line at Pecan Lodge, Chris Wilkins rings the bell as lunch service begins. (Photo ©Jim Rossman)

Where to begin to tell the story of Day 4 of the Posse’s week long-tour of the best joints in Dallas-Fort Worth?

How about with Posse co-founder Chris Wilkins getting to ring the dinner bell for the start of service at Pecan Lodge.

Wilkins earned the honor by arriving at Shed 2 at the Dallas Farmers Market at 9:15 a.m., a full hour and 45 minutes before Pecan Lodge opened, and 45 minutes before the shed itself opened.

“I sat in the car and read the paper,” Wilkins said.

When the doors to Shed 2 were unlocked, he was first in line at Pecan Lodge, and as is the custom, got to ring the bell at 11 a.m. By then, the line had grown to more than 110 people.

That’s what happens when a joint is ranked among the very best in the state by Texas Monthly. This week the Posse has been touring the 7 DFW places that made the magazine’s new Top 50 list. Pecan Lodge tied for second.

Altogether, we had 11 people at lunch, including Cathy Barber, the food editor of The Dallas Morning News, and Leslie Brenner, the News’ restaurant critic.

One of the two Troughs we ordered at Pecan Lodge, with a side of mac & cheese. (Photo ©Chris Wilkins/Texas BBQ Posse)

Wilkins ordered two of the $65 Troughs for the group and when they came, we went to work on the assorted meats: brisket, pork ribs, pulled pork, sausage and giant beef ribs.

What was the best single bite of the meal?

Jim Rossman said it was the pork rib. “Perfectly cooked, not too wet, not too dry,” he said. “Pulled away from the bone cleanly and tasted wonderful.”

His friend, new Posse member Don Soula, said it was the brisket. Daniel Goncalves said the pulled pork, because he never sees it and it reminded him of Florida, where he has lived.

I liked the beef rib best and blogger Cody Neathery, who has been joining us most of this week, agreed.

“For a while I’ve wanted to use the word ‘succulent,'” he wrote on his blog, “and now I can when describing this rib.”

About 12:30, as we left Shed 2 to return to work, I again counted the people in line. Down a few to 105.

And so it’s on to another day of the DFW Top 7 BBQ Tour. Next up, Bartley’s BBQ in Grapevine.

The now infamous Pecan Lodge line was 110 people long by opening time at 11 a.m. (Photo ©Jim Rossman)

DFW Top 7 BBQ Tour

Monday 6/3
11:30am: Hutchins BBQ, 1301 N Tennessee St, McKinney, 972-548-2629. Open Sun-Thurs 11am-9pm, Fri-Sat 11am-9:30pm.
Tuesday 6/4
11:30am: Meshack’s Bar-B-Que Shack, 240 E. Ave. B, Garland, 214-227-4748. Open Tues-Sat 10:30am-until the meat runs out.
Wednesday 6/5
11:30am: Lockhart Smokehouse, 400 W. Davis, Dallas, 214-944-5521. Open every day from 11am til they’re done.
Thursday 6/6
11:30am: Pecan Lodge, 1010 South Pearl Expressway, Farmer’s Market Shed #2, 214-748-8900. Open: Wed-Sun 11am-til the meat runs out.
Friday 6/7
11:30am: Bartley’s BBQ, 413 E. Northwest Hwy, Grapevine, 817-481-3212. Open Tue-Thur 10:30am-8pm,
Fri -Sat 10:30am-9pm.
Saturday 6/8
11:00am: Longoria’s BBQ, 100 Christopher, Everman. Open Mon-Fri 10:30am-6pm, Sat 10:30 a.m. to 4 p.m.

1:00pm: Cousin’s Barbecue, 1:00pm: Cousin’s Barbecue, 6262 McCart Ave, Fort Worth, 817-346-2511. Open Mon-Sat 11am-9pm, Sun 11am-3pm.

A well-worn copy of Texas Monthly’s Top 50 BBQ issue is displayed on the counter. (Photo ©Chris Wilkins)

 

Posse member Daniel Goncalves devours a Pecan Lodge beef rib. (Photo ©Chris Wilkins/Texas BBQ Posse)

 

Just a few meat crumbs were left on our tray after lunch. (Photo ©Chris Wilkins/Texas BBQ Posse)

Leave a comment



Ray

4 years ago

How does their sausage compare to places like Gonzales Food Market, Hays County BBQ in San Marcos, City Market in Luling, Sam's in East Austin, etc.? Is it on the same level of greatness?




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