It’s about time we school New Yorkers on what authentic Texas barbecue is really about. Hutchins BBQ owners and pit masters Tim Hutchins and Dustin Blackwell will soon be serving up their “sizzling Texas ‘cue” to patrons of the prestigious James Beard House in New York City.
Hutchins BBQ will dish out its authentic fare to amateurs and aficionados alike on June 8, which will serve as the unofficial kickoff event for the Big Apple Barbecue Block Party in New York City June 11-12. The free, weekend-long event brings more than 100,000 guests to the city to enjoy barbecue chefs and pit masters from around the world.
Seeking the approval of guests’ taste buds prior to their Empire State trip, Tim and Dustin recently invited family and friends to the restaurant’s Frisco location for a preview of the smoking fare they will be awe-ing our neighbors up north with on June 8.
The barbecue spread I was treated to on May 19 included an array of appetizers, three plated dinners and a dessert. Cocktail mix-ologists from Cedars Social in Dallas and sommeliers from Checkered Past Winery, also in Dallas, dispensed beverages to pique our palate’s interest and complement our meal.
There are not enough adjectives to describe each barbecue-inspired dish I consumed. From pulled pork sandwiches and slow-smoked St. Louis–style spareribs, to turkey breast with turkey au jus butter sauce, each course was a creation all of its own—there was no competition among appetizers or entrées. The night was pure barbecue magic, and why wouldn’t it have been? The Hutchins family is no stranger to the smoker.
McKinney native Roy Hutchins began serving up his Texas barbecue to residents of Princeton, Texas, at Roy’s Smokehouse in 1978. A decade or so later, due to the sheer number of restaurant patrons, Roy needed a bigger pit and more seats, just begging to be filled. Hutchins BBQ opened up in McKinney in 1991, and after Roy retired in 2006, he left the family-owned restaurant to his son, Tim. In 2014, the Frisco location opened, and although primarily used for catering purposes, it serves as a restaurant, as well.
Not to be left out, the passing around of Hutchins BBQ’s signature dessert signaled the end of the long and delicious road that night. And we just can’t wait to hear how Hutchins’ peach cobbler makes a name for itself in the Big Apple.
The James Beard Foundation chose Hutchins BBQ to serve dinner at the James Beard House based on the amount of positive press and word-of-mouth accolades the restaurant has received. The mission of the James Beard Foundation is to celebrate, nurture and honor America’s diverse culinary heritage through programs and events, such as the various dinners it hosts and the James Beard Awards. (However, the June 8 event is not associated with the James Beard Awards.)Hutchins BBQ Website >